I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water based - in a sorbet over ice cream kind of way. I don't think I would eat it by itself though, as it didn't feel like it could hold up on its own. My question is if anyone has any ideas for how to combine it, or use it in a dish/complete meal?
Some ideas I have are:
I should like to try that with Lamb Chops.
This would probably be good as an ingredient in a barbecue sauce, assuming the jelly will mix into the other components.
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it "goulash", but it doesn't look like the goulashes I've seen on the net. (Sorry about my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice
I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich and this stuff just isn't right for that. What additives should I mix in to get a more classic PB&J peanut butter from fresh ground, raw peanut butter? I am sure I will need to adjust on the fly, but what kind of oil should I add? Sugar? Salt? What equipment should I use to mix?
current method is: Wash potatoes Chop potatoes place in plastic bag Add a little oil and spice mix* Shake Bake * The spice mix is the part I've been having problems with. I was using: 1 part salt 2 parts pepper 3 parts paprika But this wasn't giving consistent results. I've stuck with Nandos Peri-peri seasoning for a while as a safeguard, but I'd like to go back to my own spice mix. I'm looking for spicy Mexican flavours, but using only spices/herbs, and not salts or flavour enhancers, apart from sea salt (not garlic salt or onion salt). Any suggestions?
I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit translucent and without air bubbles). Needless to say, I dont want my cakes to turn into jelly because it is not good at all. So I am interested to know under what circumstances the cakes turns.... The majority of the time, my cakes are fine. There have been two cases where I had "jelly problems": The first was where I tried to make a cake in a glass dish, into an oven with both pulsed heat
This won't be haute cuisine unfortunately, but I am kind of stuck. I want to bake some snacks, but have only access to water, flour and sugar (student, between two jobs, need to save). I'm pretty sure I can make something "edible" out of it, that I could then dip into peanut butter, jelly, or whatever I have laying around here. The only requirements are: need to use only water, flour, and sugar/salt (no baking powder, or eggs) edible (crackers-like things are ok, but no rock-like things) doesn't have to taste great, or even to have a taste at all So, what is your most simple
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain : shrimp pork carrots mushrooms onions eggs vermicelli noodles
I made a simple muesli bar yesterday, and being lazy, I just left it in the dehydrator for some 3-4 good hours or so. The mix is composed of the following ingredients: Oats mix (the ones that are already a mix) Wheat germ A bit of chocolate whey protein (the kind bodybuilders use) Unsalted whole peanuts I just mixed them with honey and milk, spread them to even thickness (around 1 inch?) on top of a baking sheet, and put them in the food dehydrator for said 3-4 hours. The taste turned out OK (it seems to have lost some sweetness from dehydration?) but it's not crunchy enough. Would
I have read this very good link on the differences in paprika, but I did not learn all that I need to learn as far as buying these different varieties. When I go to my grocery chain to do my weekly shopping and I see the spice container which says Paprika, is that just going to be "Plain" paprika. I ask because I need to go out and find both sweet paprika and hot paprika which probably will require a little more effort on my part to find. Maybe a Whole Foods or something?
I have a layer of grease on the top of my slow cooker. The recipie is a sausage & bean hotpot with smoked paprika and red wine. My issue is that I added a little too much liquid and now the fat has separated and risen to the top. As any good cook knows, much of the flavour is in the fat, plus the fat absorbs a lot of the spices. I'm a believer in healthy food, but don't believe that all food should be healthy. As such, I'd like to blend everything back together and see how it goes. My thinking at this point is along two avenues: Add something starchy (Cornstarch, Lentils, Mashed Potato