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I am a former restaurant owner and I studied 2 years at Le Cordon Bleu in Tokyo. I started cooking for my family at age 10, so I have 30 years of experience in the kitchen.
| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Marjorie | 09/19/11 | 10 | 10 | 10 | Thanks so much. I'll give it a ..... |
| Fritz | 01/31/11 | 10 | 10 | 10 | Thank you,Teri. I appreciate your help |
| Pat | 06/15/09 | 8 | 10 | 10 | Teri didn't know the answer but really ..... |
| Kathy | 12/25/08 | 9 | 10 | 10 | |
| Alice | 09/02/08 | 10 | 10 | 10 |
I'm going to answer this from a lifetime chef point of view. I would guess that if you made a batch of thick cream of wheat, sweetened it, and maybe stirred in a quarter to half cup of heavy cream, a touch
I'd need to see the recipe Julie. I think you're OK though unless you used blackberries or apples. 1 c. fresh fruit 1 c. sugar over fruit, leave for one hour Pour enough rum over fruit and sugar
What did you expect it to taste like? If you remember the old saying about how you can't make a silk purse out of a sow's ear, you'll see the analogy--you can't make something taste like something other
Spaetzle is like a dumpling. It can be reheated or put in a dish with cheese after being made in advance. It's fairly easy to make--just a bear to clean up. My German stepmother pushes the dough through
OMG--I'm embarrassed to death LOL I don't speak German, I guess she thought I'd know what that meant! My apologies and I will have to tell her about this when I see her. She's always come through for

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