REQUESTS from Sunday, October 29, 2006
Patricia D. Hill
Kelsey's Balsamic chicken
Vanilla Cupcake
buttermilk Ranch Dressing from scratch
soft banana cookies
Liquid Crab Boil
Wisconsin cheese soup
pourable caramel
Red Lobster Baking Powder drop biscuts
Bob Evan's Macaroni and Cheese.
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Subject: Mock Angelfood /angelfood mix and white cake mix!
From: Rosie <nor...@cdkitchen.com>
Mock Angelfood /angelfood mix and white cake mix!
I have heard there is a mock anglefood cake made by using both mixes.
Anyone have that recipe?
Thsnkd..........
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Subject: Kelsey's Balsamic chicken
From: canadiangrl <nor...@cdkitchen.com>
Kelsey's Balsamic chicken
I am looking for the recipe for Kelsey's Balsamic chicken, not the pasta
it is a little different!
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Subject: Vanilla Cupcake
From: Pamela <nor...@cdkitchen.com>
I have been requested to make plain vanilla cup cakes for a function and
can only find recipes for other flavours
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Subject: Ranch Dressing
From: Terry Lage <nor...@cdkitchen.com>
ranch dressing
I'd like to know how to make buttermilk
ranch dressing from scratch.
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Subject: soft banana cookies
From: Terry Lage <nor...@cdkitchen.com>
soft banana cookies
I once had a recipe for a soft banana cookie
with a wonderful butter frosting. I've lost
it and would like to know if anyone has one.
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Subject: Liquid Crab Boil
From: Rita <rec...@swcp.com>
Liquid Crab Boil
Can anyone help me with a recipe for making my own liquid Crab Boil?
Thanks from Down Under.
Rita
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From: "Joan Reimert" <mrssun...@verizon.net>
Subject: Wisconsin cheese soup
This is a delicious creamy soup served in a chain of steak houses in
Pennsylvania called Hoss's. I believe it has finely diced celery and
either
tiny pieces of ham or bacon, not enough to overpower the cheese flavor. I
don't know what kind of cheese is used, but it is quite mild. I cook for 2
so I do not need a large recipe. I can freeze some if the recipe calls for
more than we need at one time. Thanks in advance.
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From: "SS main" <ssa...@owc.net>
Subject: pourable caramel
I've been trying to make caramel that I can use to pour over apple slice
or do caramel apples with. The first batch was too hard and the last batch
was too soft and it crystallize even though I used some corn syrup in it.
(different recipes).
The first one might have been good but I think I cooked it to a higher
temp than needed. I expect it to get harder once it cools, but not like a
rock. I'd like it to be the consistency of the caramels you'd buy
prepackaged.
Does anyone out there have a good recipe for this that has cooking temps
that are accurate?
thanks in advance.
Susie
ssarge(remove)@owc.net
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Subject: Drop Biscuts
From: Grannytres <rec...@swcp.com>
Drop Biscuts
Copycat Red Lobster Baking Powder drop biscuts
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Subject: Bob Evan's Macaroni and Cheese.
From: gram...@emcs.net
Hi, Does anyone have a recipe for the Macaroni and Cheese served at Bob
Evan's- Thanks! Helen Burke, Gram...@emcs.net
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Recipes, requests, questions and comments: rec...@swcp.com