I am looking for a certain cheesecake recipe. Help!!!?
I have been looking and looking since you posted the question. I can not find the recipe -- only where the cheesecake itself is for sale. You might try this source. Check it out. (I believe the help is free.) "Finder of Lost Recipes". http://www.hungrybrowser.com/phaedrus/ Good luck!!
A certain recipe calls for 5/6 cup of flour. A chef is making an amount that is 6/9 of the recipe.?
= 6/9(5/6) = ([6/6]/9)(5/[6/6]) = 1/9(5) = 5/9 Answer: 5/9 cup of flour
A certain recipe calls for 2/3 cup of flour. a chef is making an amount that is 3/5 of the recipe. How much?
2/5ths of a cup. 2/3 3/5 Remember how to do this? Multiply the numerators, then multiply the denominators. 2(from 2/3) and 3(from 3/5) equals 6. 3(from 2/3) and 5(from 3/5) equals 15. 6/15. Simplify to 2/5ths.
A certain recipe calls for 3 3/4 cups of sugar, how much sugar is needed to make 1/2 of the recipe?
3 3/4 = 15/4 15/4(1/2) = 15/8 15/8 = 1 7/8 cups of sugar - .--
What cooking recipes should I try when I've never cooked before?
A lot of this depends on you — what you want to eat, what equipment have, what your budget is …If you like American food, a great place to start is Allrecipes: Allrecipes | Food, friends, and recipe inspirationAllrecipes is helpful the way Amazon and Quora are — you get to read reviews! So instead of the cookbook author or blogger claiming “This is the best recipe ever! You can’t go wrong making this! It’s foolproof and everyone loves it!” you can read what people who are *not* the author have to say about making the recipe.If I were starting out, I’d pick:simple recipesusing ordinary ingredients/equipment so you’re not shelling out the big buckswith close to 5-star reviews, and LOTS of themBONUS: with videos that show you exactly what you need to do, and what the food should look like at certain stages.Then print out the recipe so you can make notes. Read through (or watch) the recipe a few times, read some of the top reviews for additional tips, prepare your space and ingredients, and you’re on your way!My other main tip: if you’re really just starting out, pick dishes that look *too* easy, and don’t make a dish for the very first time for an important occasion. Once you’re more experienced, you’ll be able to assess your level of skill and risk-taking. :)Good luck!
I'm looking to cook something new every Friday, what recipes would you recommend?
What do you usually eat?Once again I’m going to tout the wonders if the Instant Pot.A friend who wanted to learn Indian cooking bought one and as she knew I was also interested in learning Indian cookery told me about the pressure cooker and it’s truly an amazing thing.I taught myself Indian cooking - vegetarian and chicken recipes for my family. I make something different at least once a week.While it takes a similar amount of prep time, almost anything can be completely cooked in about 40 minutes.Figuring approximately 24 minutes to come to pressure, I make potato salad in 4 minutes and cook the eggs at the same time. I cook corn in 3 minutes and rice in about 18 depending on the type of rice.A couple of days ago I made pinto y gallo a Costa Rican staple in 25 minutes. In one pot.French onion soup in an hour-prep time is particularly important for this ad you cook the onions then deglaze the pan with wine. Add water and seasonings and 40 minutes later it’s French Onion Soup.I wish I have had one of these when I was a working parent.
I'm looking for a specific coconut cream pie recipe from an old BH&G or Betty Crocker Cookbook?
it is not required to put meringue on any pie nor is it required to put whipped cream on them!! My copy of BH&G is 1969 edition. Vanilla Cream Pie 3/4 cup sugar 1/3 cup flour or 3 tablespoons corn starch 1/4 teaspoon salt 2 cups milk 3 slightly beaten egg yolks 2 tablespoons butter 1 teaspoon vanilla 1 9-inch baked pastry shell in saucepan, combine sugar, flour and salt.gradually stir in milk. ccook and stir over medium heat til bubbly. Cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks, immediately return to hot mixture; cook 2 minutes. Add butter and vanilla. Pour into cooled baked pastry shell. if using meringue spread on top of pie. bake at 350 F 12 to 15 minutes or until tips of meringue are browned. coconut cream pie add 2 cup flaked coconut to Vanilla Cream Pie filling. Top with meringue, sprinkle with 1/3 cup additional coconut and bake. meringue: 3 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 6 tablespoons sugar. beat egg whites with vanilla and cream of tartar til soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. a reason for meringue is what do you do with the egg whites I do not have the Betty Crocker cook book available to me right now. Is in a box in a storage room 65 miles away.
I'm looking for the recipe for the cocoa fudge that they use in the S'more Galore Parfaits from Dairy Queen.
Here is the one I always made (Mom taught me this one) It is from the Hersheys Cocoa can. We always add a heaping tablespoon of smooth peanut butter along with the butter. Rich Cocoa Fudge INGREDIENTS 3 cups white sugar 2/3 cup HERSHEY®'S Cocoa Powder 1/8 teaspoon salt 1 1/2 cups milk 1/4 cup butter 1 teaspoon vanilla extract DIRECTIONS Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234 degrees F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. "Variations: Nutty Rich Cocoa Fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan. Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. Do not stir. Cool to 110 F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)"
I have a 4500 year old Sumerian recipe for beer. How will it turn out?
it will probably taste like flat old beer i guess.