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happydays


happydays
 
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Member Since: Jan. 2012
Cooking Level: Expert
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Recipe Reviews 20 reviews
Chef John's Creme Fraiche
This recipe is the absolute BEST. So easy, and so delicious! Never going to the store for sour cream again. I used ultra-pasteurized heavy whipping cream, since I could not find "pasteurized." Work just fine. Thank you Chef John for this delightful recipe.

0 users found this review helpful
Reviewed On: Dec. 18, 2014
All Night Apple Butter
This is a nice recipe for "canning" apple butter, but, I feel additional information is needed. If you are actually canning, the apple butter should be spooned into sterilized 1/2 pint or pint jars, leaving 1/2" space from the top. Wipe the top and rim edge with a clean damp cloth and place sterilized lids and rings hand tightened on the jars. Place these jars onto a rack in a boiling water bath. DO NOT PLACE ON THE BOTTOM OF THE PAN. There should be at least 1" of boiling water covering the jars. If the water cools a bit when you add the jars, bring back to a slow rolling boil and process for 5 minutes below 6000 ft and 10 minutes above 6000 feet. When removing from the water bath, the jar lids should suck down with a pop/ping sound when sealed. Leave set on a clean towel away from drafts over night. The sealing process may not be immediate. Press the center of the lids the next day to insure they sealed. They should be solid. If not, refrigerate the unsealed jar and use within a week. If sealed, remove the ring, and wash the jars in hot soapy water, to insure any food that seeped out is removed and no bacteria will grow contaminating the sealed jar. NOTE: If the ring will not remove easily, place the jar upside down in the soapy water. It will loosen and remove easily in a few minutes usually, if not...use this jar first. Be sure to date the lid with a permanent marker. HAPPY CANNING!

14 users found this review helpful
Reviewed On: Oct. 4, 2014
Mom's Easy Creamed Chipped Beef on Toast
This is a good start for a good breakfast gravy. The changes I made were to cook the Carl Budding beef in a couple tablespoons of butter and then remove the beef from the skillet. Pour a quart of fat free half-and-half into the skillet and heat it up. Mix a couple tablespoons of cornstarch with water to thicken the half-and-half -- omit the flour (avoid that flour after taste to the gravy and lumps). Add a couple more tablespoons of butter to the gravy, along with cooked beef and the salt and pepper. Serve over homemade biscuits for a good old fashioned breakfast. Every mouthful brings back memories of days gone by.

1 user found this review helpful
Reviewed On: Sep. 30, 2014
 
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