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    More Than Sauerkraut And Dumplings!

    Go to page << Previous Page  1, 2, 3 ... 41, 42, 43, 44, 45  Next Page >>
    Koechin (Chef)
    Tue Apr 24, 2012 5:54 pm
    Forum Host
    I found something on the internet, that comes up quite often So try it next time you need to tone down The Spice. icon_biggrin.gif ;WAVE:

    15. Neutralize spice in foods
    You've got a dinner disaster on your hands: One too many shakes of cayenne powder has turned your award-winning chili into an inedible five-alarm blaze, and your guests are waiting at the table. Vinegar to the rescue! Add white or apple cider vinegar to your food, one teaspoon at a time, to neutralize the spice.
    pammyowl
    Tue Apr 24, 2012 6:05 pm
    Food.com Groupie
    Good to know, thanks for sharing. When something is too salty, adding a potato does not work for me, I wonder if the vinegar would work for that, too!?
    Koechin (Chef)
    Tue Apr 24, 2012 6:37 pm
    Forum Host
    I know! Potatoes don't do it!! Never hurts to try the vinegar
    . I know cream works with salt, but does not allways work with the recipe. I have also used unsalted chicken broth. or beef broth. Depending on what it is? If its soup and gets too thin, than I just add instant potatoes. If it's gravy, then I make a fast roux to thicken it up. Those things have worked for me. icon_smile.gif wave.gif
    Mia in Germany
    Wed Apr 25, 2012 1:01 am
    Forum Host
    Elmotoo wrote:
    Eggs in Mustard Sauce (Eier in Senfsauce, Bavarian) has been made & reviewed!


    Thank you icon_biggrin.gif
    This time I updated immediately icon_lol.gif
    Mia in Germany
    Wed Apr 25, 2012 1:03 am
    Forum Host
    Elfie, thanks for the idea with the vinegar! This would never have occured to me.

    Pammyowl and Koechin, potatoes didn't work for me either, except with cream I never managed to balance too much salt. And, as Koechin says, cream not always is an option. I'm glad to see some other ideas, thanks Koechin!!
    Elmotoo
    Wed Apr 25, 2012 7:41 am
    Forum Host
    Koechin (Chef) wrote:
    I found something on the internet, that comes up quite often So try it next time you need to tone down The Spice. icon_biggrin.gif ;WAVE:

    15. Neutralize spice in foods
    You've got a dinner disaster on your hands: One too many shakes of cayenne powder has turned your award-winning chili into an inedible five-alarm blaze, and your guests are waiting at the table. Vinegar to the rescue! Add white or apple cider vinegar to your food, one teaspoon at a time, to neutralize the spice.


    vinegar?! who would have guessed? thanks for the info!
    Charlotte J
    Thu Apr 26, 2012 9:19 am
    Food.com Groupie
    flower7
    Thu Apr 26, 2012 9:28 am
    Food.com Groupie
    Charlotte J wrote:
    Made

    Viennese Goulash (Wiener Rindsgulasch) #477141

    Thank you for your nice review and photo! icon_biggrin.gif
    Mia in Germany
    Thu Apr 26, 2012 10:30 am
    Forum Host
    Charlotte J wrote:
    Made

    Viennese Goulash (Wiener Rindsgulasch) #477141


    Got you updated! Thanks icon_biggrin.gif
    Dienia B.
    Fri Apr 27, 2012 9:49 pm
    Food.com Groupie
    made and reviewed Caraway Rye 475925 contest sounds fun good luck mia !!!
    Mia in Germany
    Sat Apr 28, 2012 12:21 am
    Forum Host
    Dienia B. wrote:
    made and reviewed Caraway Rye 475925 contest sounds fun good luck mia !!!


    Thank you icon_biggrin.gif
    Feel free to come over and play, we'd love to have you join!
    Mia in Germany
    Sat Apr 28, 2012 12:30 am
    Forum Host
    Completed my own last tag - Topfenpalatschinken - Crepes With Quark Filling #476359. This was absolutely outstanding! I never dared to try it before I went gluten and cow's milk free because I knew it would make me sick. Now I did it gluten and cow's milk free, and loved it icon_biggrin.gif
    I tried to make quark from sheep or goat's milk. It did work, but doesn't taste like the real thing. So I experimented with dripped sheep yoghurt and found that the greek sheep yoghurt which I can get here tastes and feels nearly identical to normal quark mixed with sour cream. I think that yoghurt isn't made like usual yoghurt because it never tastes like yoghurt in the first place but more like full fat quark. I treid it in another recipe that requires quark and which I have eaten befrore with quark, so I could compare. Neither me nor DH could tell a difference, so I used it in the Topfenpalatschinken and it worked like a spell. I will make that again for my SIL who has spent her vacations in Tyrol for the past 20 years. She loves Palatschinken, and she'll be delighted icon_biggrin.gif
    Thanks for sharing this recipe, Elfie!
    gemini08
    Sat Apr 28, 2012 12:49 am
    Food.com Groupie
    Hi, Mia,
    thank you so much for this wonderful review! I am thrilled that you where able to make it work for you! I am thinking - you are so good at adapting recipes, why don't you post it with all your modifications icon_question.gif
    I am convinced that a lot of people could benefit from it.
    Have a great weekend, Elfie icon_smile.gif
    Mia in Germany
    Sat Apr 28, 2012 12:53 am
    Forum Host
    Would that really be okay for you? I've thought about that, too. You're so generous, thank you icon_smile.gif
    I'll do that!
    Sleep well now icon_wink.gif
    Mia in Germany
    Mon Apr 30, 2012 11:22 am
    Forum Host
    Hi all wave.gif

    We're going to move over to the new thread for the contest:

    More Than Sauerkraut And Dumplings - The Contest!

    Please come over to continue the fun icon_biggrin.gif

    Also please remember to complete your pending tags!

    Have a great start into the week and see you in the new thread![/img]
    Go to page << Previous Page  1, 2, 3 ... 41, 42, 43, 44, 45  Next Page >> E-mail me when someone replies to this
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