Gladys Worthing: Meringues is egged based, so you can't make it with out the eggs.
Olen Penhallurick: No need to waste your time talking to a butcher. Just buy the pre packaged. This is the same thing and there just as delicious! Just look for a red colored one with little fat. I dont like to get a roast that has a lot of fat on it... a little fat of course is good cause it helps with flavor!
Hye Caulley: I would say marshmallows,water,or canned milk because I've tried it with these ingredients and the cake comes out really good.
Gwenda Micheals: It doesn't say whether it's whole milk or skim milk. I have milk powder. Would that work? And how would i use it? I also have soy milk?
Shaunta Paap: Cooks.com, the foodchannel.com, Google "recipes"
Kelly Bistodeau: One of the best I have found is www.allrecipes.comYou can sign up for the recipe of the day, and it also shows reviews of posted recipes. I love it and use it daily!!Good Luck!...Show m! ore
Sol Bayn: Get a chuck roast, beef brisket or rump roast. All prepackaged at the grocery store.
Barrett Zheng: allrecipes.com
Darcie Peraha: You can get a good result with a flaxseed emulsion, and make a sugar syrup with organic cane extract, beating it like your making a swiss meringue in a real egg white recipe, 2 cups of flaxseed meal, covered with 2 1/2 cups of boiling water, let it sit and cool, strain and use it like the Ener G powder
Hubert Jestes: Yes. Look for a 3-5 pound chunk of meat. You can use a Rump Roast (sometimes it's called a Regal Rump Roast). Or a Chuck Roast. I think they are also referred to as a Sirloin Roast.Publix will definitely have it.
Magda Vandergriend: foodtv.com (foodnetwork)
Ruthe Real: www.kraftkitchens.com
Robin Marchione: Can anyone find a recipe with out eggs for meringues? I wanted a recipe that doesn't use ener G egg replacer, or wheat starch. Recipes please!
Elsie Resner: You can! make vegan meringues when you can make vegan eggs. Ask a scie! ntist.
Azzie Trembly: you don't need the milk, you can use water but yes, you sure can use powdered milk. I keep some on hand for all my baking needs. It stores forever.You mix it up according to package directions to equal the amount of milk you need in your cake.
Azalee Ahrendes: - soy milk- water- cream- milk powder prepared with watermilk is usually put in a cake only to add moisture. almost any liquid could be substituted..
Ha Wolski: use the powdered milk dilute some in water to make the amount that you need for the cake, when a cake or any other recipe calls for milk it's usually whole milk but you can get away with 2% ,skim would be a bit to watery .
Jen Maday: I'd use the milk powder. To make 1 cup of liquid milk, measure 1/3 cup of powder and add cold water to reach the 1 cup mark. Stir very well and use in recipes, or chill in fridge for better flavor for drinking.
Violette Vanek: No, there is no need to talk to a butcher. Any gr! ocery store has them prepackaged. I suggest a sirloin tip, a little more money but tender and flavor full. Other options are chuck or rump roasts. Sear in a hot skillet first then place ina roasting pan with one can of beef stock and add root veggies. Potatoes,carrots,parsnips, celery, onions, garlic mix and match to your taste. Add a bay leaf or two for seasoning, a 1/4 of good red wine is nice. Cook at low temp (275) for 3 to 4 hours and it's time to eat!
Eleni Mccier: Talk to your butcher, that's what their there for, they will be able to guiding you in picking out the best selected meats made for pot roast purposes..............
Autumn Vacio: can you get them prepackaged at the store? I know jack squat about meat and I really don't want to talk to a butcher.
Elinore Schlinker: www.williams-sonoma.com five-star!Saffron Hut (Indian vegetarian)also five-starcan you read French? If so: www.marmiton.com***and saveurs du monde***also: francemonthly ....c! lick on their recipe archives***still assuming you might read French: ! click on France at the bottom of the Answers page and you will find a whole French site, just like our English site .... they really can cook and you might find inspiration from their deft approach...xxxxxx...Show more
Raul Tllo: Cooking with Rachel Ray...30 minute meals or allreciepes.com (this one tells you all the nutritional values of what you are cooking)
Javier Holsonback: I love this website coz there is reviews.http://www.recipezaar.com
Irvin Guiles: ---ok,here are some sites for easy & delicious recipes..http://busycooks.about.com/cs/easiestrec...http://dmoz.org/home/cooking/quick_and_e...http://www.idontcook.com/recipes.htm.......http://www.myfastrecipes.com/recipes/......http://www.foodnetwork.com/food/show_tm....http://www.foodtv.comhttp://www.gourmet-food-revolution.com/e...http://www.jannekes.euhttp://www.easy-kids-recipes.com/......... (not just for kids)http://allrecipes.com/recipes/main-dish/...http://www.easygourmetrecipes.com/.........h! ttp://easy.betterrecipes.com/http://www.easyrecipes.us/http://www.stiinc.net/recipes.htm.........http://www.razzledazzlerecipes.com/quick...http://www.campbellkitchen.com/.........http://ww4.bhg.com/bhg/story.jhtml?story...good Luck !!!!!!!!!!!!!!!!!!!!!...Show more
Kalyn Proietto: Powdered milk would work fine. just rehydrate with some water according to package directions and use just like regular milk. If you have a can of evaporated milk, that would work, too. Just dilute with some water. I see no problem with using the soy milk. Just use the same amount of it that you would milk. I agree with the first poster- it is mostly to add moisture so the type of milk is not that crucial. Good luck!
Providencia Jalbert: You can most often buy roasts prepackaged at your grocery store. They'll be in the refrigerated fresh meat case. In my particular store, all the beef is in one place, the chicken in another case, and the pork in yet another. The ground versions! of each of those meats are sold alongside the same kind of meat. Usual! ly, the more expensive cuts of meat are used for "dry" or oven roasting. They are cooked more slowly, and become nice and tender through the slow, dry cooking. A pot roast, on the other hand, involves quite a bit of moisture. It can be done on top of the stove (in a pot) or in a covered oven pan with a good amount of liquid.When I started looking for pot roasts, I was lucky, because my particular grocer puts little labels on the meat packages like "pot roast", "oven roast", or even "great for BBQ". Nice touch. I have always found the pot roast selections cheaper per pound. Then I look for a roast that I can picture myself cutting... yes, I develop a plan of attack while the roast is still in the grocer's case. One nice thing about pot roasts is that you don't even try to do the medium or medium-rare thing... they're always well cooked, often to the point that they're "falling apart" as some people say.If your grocer doesn't have any kind of labels, I would say look for a c! ut of meat that looks good to you, but doesn't cost too much. Some people consider it very bad form to subject an expensive roast to a pot roast treatment.Good luck.PS: If you want more help once you've got the roast, just ask.PPS: If you don't own an meat thermometer, it's time. They're cheap.
Ileen Oshell: recipezarr.comcooks.comallrecipes.combettycrocker.comkraftfoods.comtopsecretrecipes.com...Show more
Jed Porada: I really really like the Yahoo food and recipes site. Its like they pull from all other sites...I've made about 5 dishes from their site lately and all of them are good. And I like the reviews at the bottom from other who've tried the dish too.
Valentine Willinger: Bleah. Can't fault you for your devotion to your religion.
Craig Virani: Yeah you can. If you go to an Albertsons or Safeway or Smiths they should have one already pre-packed. Sometimes if you call ahead they will fix one for you.
Marvella Benward: For the frosting you ! would be able to apply purely sweetened condensed milk - it normally wo! uld be sweeter and purely extra sticky than a frequently used frosting, e.g. the only made with cream cheese. in case you using interior the cake, it relies upon on the recipe. maximum in all probability it's going to make your cake extra dense.
Miguel Koczela: Virtual Quincy Directory--400 website addressesMarthastewart.comRecipe goldmine.comRecipelink.com
Iris Shawcroft: One of the very best, see the categories on the left hand side:http://www.cooks.com/rec/view/0,1740,151186-255197...
Donnell Nocella: http://www.cooks.com/
Marco Stolarz: Potting a roast is a moist cooking method for tougher cuts of beef. The meat is first seared and then braised for several hours in a liquid, such as broth. The best cuts of meat for pot roast are lean and contain a lot of connective tissue. These cuts cannot be cooked as well using a dry cooking method, such as grilling, because they do not have the required fat marbling to keep the meat moist. Chuck Roast Chuck i! s sometimes called English roast. Chuck is cut from the cow's shoulder and neck, and is flavorful and full of tough connective tissue (collagen). As the meat cooks over low heat, the connective tissue breaks down into gelatin, moistening the meat the way that marbled fat would for other cuts. Chuck is a very economical cut of meat, but can be fatty and tough if not cooked properly. Rump Roast A rump roast is cut from the back of the cow. Higher-quality rump roasts (rated "prime" or "choice") will tolerate a dry cooking method without getting tough, unlike chuck. Lower-quality rump roasts are a good choice for pot roast. Instead of braising it on the stove, place the seared roast in a covered heavy skillet with a small amount of beef stock and roast it in a 300 degree oven for about an hour per pound. Arm Roast Arm roast, also called round bone pot roast, is close to chuck but somewhat more tender. It is cut from the chuck primal (a large cut that is divided into smaller por! tions). Like chuck and rump roast, it can't handle dry cooking methods,! but is great for pot roasts and stews. Cut into thin steaks and tenderized, it is known as Swiss steak or cubed steak; breaded, fried and served with gravy, this is known as chicken fried steak or country fried steak. Top Blade Pot Roast A top blade pot roast is more tender than the under blade pot roast, two cuts from between the cow's ribs and shoulder blades. Some people find it tender enough to use a dry cooking method, but since it contains a good amount of connective tissue it is a good candidate for pot roast. Top blade roasts have a horizontal line of gristle running through them, which you should remove before serving. .
Coleman Deliberato: Leeda, we don't have those stores down in south Florida, how about Publix or Whole Foods?
Lucille Saetteurn: Milk Substitute In Cake
No comments:
Post a Comment