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Pie Moron: Help me adapt a recipe?

Thanks! I also found one at http://www.cajun-shop.com/recipesloui...

It uses white sugar, but I notice it uses cornstarch, too. I will see: I don't think using brown sugar will change the consistency, though, just the flavor, and that's ok. Thanks for your help!

Nov 20, 2010
midnightferret in Home Cooking

Pie Moron: Help me adapt a recipe?

How much bourbon: lots.
Steen's is probably about the same thickness.

I also can't find a good straight up pecan pie recipe.

Nov 19, 2010
midnightferret in Home Cooking

Bread Machine Soft Pretzel Help

Hi, I know I'm replying late, but thanks! I will try that next time! :)

Nov 19, 2010
midnightferret in Home Cooking

Pie Moron: Help me adapt a recipe?

Hey y'all:

Once again, I have trolled both the internet and Chowhound, and I'm at a loss. I'm a pecan pie purist. In my opinion, the only "different" thing that goes in pecan pie should be bourbon. Not chocolate, or anything like that.

However, I've got problems. I want to make a pecan pie with only *dark brown* sugar, not white sugar. Steen's cane syrup, not corn syrup, and I want to add bourbon. I can't seem to find a recipe that I can alter without possibly changing the consistency: and consistency is key if you don't want pecan pie guts everywhere when you cut into it.

I once had a decent recipe, but I'll be darned if I can find it, and I seem to remember that the final product was a little gooshy anyway. Please help? My husband's and my first Thanksgiving at home depends upon it! :D

Nov 19, 2010
midnightferret in Home Cooking

Bread Machine Soft Pretzel Help

Hi Everyone,

I have a good recipe for soft pretzels out of _The Bread Machine Cookbook_. They are great, but last time I made some, I tried to take them to a friend of mine and after they were in a container overnight, the salt seemed to "melt" and the tops of the pretzels were all wrinkly. They were not awesome.

My plan is to make some tonight and bring them to a party/picnic tomorrow. I don't want them to get stale, but I don't want them to get all puckery! How should I "pack them up" tonight and still have them be yummy and edible tomorrow?

Also, I stopped eating fake crap, but I love cheese dip with soft pretzels. Is there a solution? Some kind of cheesy sauce that will stay melty but isn't Cheez-Whiz(tm) or some nonsense? If not, I'll bring several mustards, but I thought I'd ask.

Thanks for your time!
-Christine

Aug 27, 2010
midnightferret in Home Cooking

Lost Pasta Recipe. Maybe you can help!

All I know is that prosciutto and bell pepper goes together... :D

Jul 20, 2010
midnightferret in Home Cooking

Lost Pasta Recipe. Maybe you can help!

Awesome. I don't make pasta a great deal anymore. I used to make some kind of pasta+sauce+veggies-and-or-meat/poultry/fish dish at least once a week, because I grew up eating that way. Now we're all "healthy" and I'm too darn short to eat pasta as much as I used to and not gain weight anyway. I can't resist having a "make-my-own-pesto night" and then having a "putting-pesto-on-everything week," though. Hehehe.

I didn't know this pasta had a name... hehe. I always associated Primavera with squash because my mom always made it with zucchini and eggplant, among other things, two of my arch-nemeses (although I keep trying to eat them and like them to no avail. I can't figure out why).

Jul 20, 2010
midnightferret in Home Cooking

Lost Pasta Recipe. Maybe you can help!

Thank you! That sounds about like what I did before, I think. Oh, if I don't want to use late asparagus, and use skinny French green beans, should I steam them first too?

Jul 20, 2010
midnightferret in Home Cooking

Lost Pasta Recipe. Maybe you can help!

Hello everyone,

I haven't joined before now because so far the answer to every question I've had has been at Chowhound. I'm also somewhat of a neophyte foodie, as it were.

I'm searching for a pasta recipe that meets these requirements:

I think it was linguine, but it could have been angel hair. It definitely had yellow or orange bell pepper in it, and asparagus. There was also prosciutto or pancetta, but I may have added that myself. I may also have added the asparagus, but I don't think so. The final product included a bit of pasta water and cheese (probably Reggiano, which is what I bought.) It may or may not have included white wine. (I would prefer if it did...)

Yeah, so I practically have it, right? My issue is that I'm not familiar with "sauceless" pastas, and I want to make sure tonight's pasta is as good as the other one was. The vegetables were tender-crisp but didn't taste raw, and everything blended really well together. I'm sure it's a matter of the order of ingredients and cooking times. Help me get it together? Thank you!

Jul 20, 2010
midnightferret in Home Cooking