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Re:willy wonka recipe question
Posted: 01/20/2015 2:46:58 PM
The margarine, peanut butter, powdered sugar, and graham crackers are all mixed together and pressed into the bottom of the pan. The chocolate chips and margarine are melted together and spread on top as the frosting. If you go to the following address: http://www.recipetips.com/recipe-cards/t--66362/peanut-butter-bars-55.asp, you will see a picture of a bar that is very similar. The ingredient quantities vary a little but it is constructed basically the same. Both recipes sound yummy to me. Hope you enjoy them.
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Re:What size baking pan do you use
Posted: 01/19/2015 08:00:10 AM
If you would like a thinner bar you could use a 15 x 10 x 1 bar pan or if you wanted a bar that was a little thicker you could use a 9 x 13 pan. The two different sizes will require a different amount of baking time so adjust accordingly. Start checking doneness a couple of minutes before suggested cooking time. Bars are done when a toothpick poked near the middle comes out clean.
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Re:Top Loin Beef Roast With a mustard paste recipe
Posted: 01/19/2015 07:49:19 AM
The roast should not need to be turned during the cooking time at 425 degrees. To keep it from getting too done on the bottom I would suggest that when you have finished browning the roast on the stovetop that you place it in the oven with the least browned side down in the roasting pan. Also, make sure you do not have it too close to the bottom heating elements. I imagine it helped with the fat side down but normally I would try to have the fat side up so that the fat drippings would have a chance to soak through the meat as it cooks to add flavor and keep the meat moist. As far as sides to serve, I would suggest a scalloped potato dish, such as our Creamy Scalloped Potatoes, broccoli steamed or boiled to a crisp tender, and a sweet lettuce salad, such as our Spinach and Fruit Lettuce Salad.
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Re:Freezing
Posted: 01/02/2015 08:44:47 AM
anns, what recipe are you referring to when you are asking about freezing it? Could you give me the full recipe name so that I can find it? I can then try to answer your question about being able to freeze it. Sorry for the inconvenience.
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Re:Easy Spaghetti and Sauce Recipe
Posted: 12/26/2014 12:48:39 PM
It should be a 46 oz. can of tomato juice. I have edited the recipe so that it indicates the ounces now. Hope you enjoy the recipe.
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Re:Ribeye Roast
Posted: 12/22/2014 09:09:56 AM
I would use the cooking time for the 4 lb. roast and then figure you will have to add a little more time to that. Our cooking time charts show that you should be roasting for approximately 22 minutes a pound. I would start by checking the temperature of the roast after the 4 lb. roast cooking time and if not done, cook for another 15 minutes and check the temperature again. Check the temperature often to be sure the roast does not get over done for your liking. Be sure to take the roast out when it gets to a temperature that is about 10 degrees below your desired temperature. To cook it to rare, we suggest that it should be a finished temperature of 140 degrees, so you would remove it from the oven when its internal temperature reaches a 130 degrees. Then allow the roast to set for 15 minutes before carving. During this time the temperature will rise 5 to 10 degrees. Note: these times are for roasting at 350 degrees F.
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Re:LayeredChocolate Caramel Cake
Posted: 12/22/2014 08:10:39 AM
It calls for a 9 x 13 baking pan. The complete size was missing on the recipe so I have edited it now to show the correct size. I hope you enjoy this cake. It is so good!
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Re:crockpot lasagna
Posted: 12/19/2014 07:45:28 AM
You can use a medium size jar, which might range from 24 to 29 oz. in size. It may depend on the brand. If the jar is in that range it should be fine for this recipe. Hope you enjoy it!
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Re:Easy Creamy Chicken Casserole
Posted: 12/15/2014 08:18:58 AM
I would just eliminate the step of adding the seasoning packet to the chicken broth and just bring the broth to a boil on its own. Layer the dry stuffing mix over the soup and chicken. Then carefully pour the hot broth over the stuffing mix and bake as indicated. I think this will work just fine and you will end up with basically the same results.
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Re:Draining Cauliflower
Posted: 12/01/2014 08:32:16 AM
If you are just draining by holding the pans lid on top of the pan and pouring it out the water, some of the water may get trapped. Make sure to drain it well in a strainer, tossing it several times at 1 or 2 minute intervals. You can also place a couple of paper towels in with the drained cauliflower and toss them around to help absorb some of the moisture. Another suggestion would be to try returning the cauliflower to the drained pan, uncovered, and setting on a warm burner for a few minutes. The warmth from the burner will help evaporate some of the moisture but be sure to watch it so the cauliflower does not start to burn on the bottom.
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