I made your red velvet cake for my 36 year old daughter’s birthday. She has been searching for the perfect store-bought/bakery one. The taste and amount of frosting were perfect for her. (Although I had 1 and 1/2 cups leftover). She thought the cake flavor was delicious but was a bit too dense. I used unbleached flour. Would using cake flour help when I make it again?
Yes Carol, it will be a game changer! All-purpose or unbleached flour has a higher protein percentage which can make the cake denser, opt for cake flour as it will result in a finer, softer crumb and a more tender texture. Happy cooking!
I love every recipe of yours that I have tried. They have all beeb spot on with ingredients, amounts and cooking times although I do double some of the sauces but only because they are so delicious. I let people know that my secret indgredient is cafedelights.com
Thanks for posting your recipes
Joanne
Hi Karina, I tried your Oven Baked Chicken and Rice and I was very impressed. Too many recipes that involve chicken and rice use canned soup which I don’t like. I did use brown rice and I pre-cooked it half way in chicken broth and it turned out great. I appreciate your instructions for boneless thighs or breasts so they don’t get dry. I did make two other modifications, besides the type of rice, to meet my tastes–I lessened the salt to 1/2 tsp in the rice and substituted 1 tsp of Knorr’s powdered chicken bouillon. Also added 1 tsp to the chicken seasoning paste. Bravo for your creativity. Wish I knew how to give you 5 stars for this recipe as I don’t use any on-line social media sites.
Hi Kathy! I’m thrilled to hear you enjoyed the Oven Baked Chicken and Rice recipe! It’s great to know that your modifications worked well, especially with the brown rice and the chicken bouillon. Your thoughtful adjustments sound delicious. Thank you so much for your kind words and support. It truly means a lot. Happy cooking!
Thank you for including me in your contacts. I have made Julia’s recipe for beef Bourguigno
for years. I would make it more often if it wasn’t so time consuming. I am looking forward to trying your adaptation. It makes a lot of sense on paper so I’m sure it will be lovely.
Thank you for your kind words Barbara! I’m so glad you’re excited to try my adaptation. Please keep us updated on how it turns out—I can’t wait to hear about your experience! Happy cooking!
I looked at your recipe for Beef Bourguignon and also watched the video. Your recipe has a comment (which the video shows) that you should strain the solids out of the cooked Beef Bourguignon (before adding the mushrooms) and adjust the consistency and meld the gravy a bit by simmering a few minutes. The recipe which can be printed ignores this step which your comments says is important. Perhaps you should edit the recipe (for stove top version).
Also, if you try the slow cooker method, it doesn’t mention this adjustment of the consistency before adding the mushrooms. It may not be necessary due to the longer cooking time, but perhaps you can comment on that as well.
I made your red velvet cake for my 36 year old daughter’s birthday. She has been searching for the perfect store-bought/bakery one. The taste and amount of frosting were perfect for her. (Although I had 1 and 1/2 cups leftover). She thought the cake flavor was delicious but was a bit too dense. I used unbleached flour. Would using cake flour help when I make it again?
Yes Carol, it will be a game changer! All-purpose or unbleached flour has a higher protein percentage which can make the cake denser, opt for cake flour as it will result in a finer, softer crumb and a more tender texture. Happy cooking!
I love every recipe of yours that I have tried. They have all beeb spot on with ingredients, amounts and cooking times although I do double some of the sauces but only because they are so delicious. I let people know that my secret indgredient is cafedelights.com
Thanks for posting your recipes
Joanne
Thank you so much Joanne! You just made my day. Keep enjoying my recipes and happy cooking
Hi Karina, I tried your Oven Baked Chicken and Rice and I was very impressed. Too many recipes that involve chicken and rice use canned soup which I don’t like. I did use brown rice and I pre-cooked it half way in chicken broth and it turned out great. I appreciate your instructions for boneless thighs or breasts so they don’t get dry. I did make two other modifications, besides the type of rice, to meet my tastes–I lessened the salt to 1/2 tsp in the rice and substituted 1 tsp of Knorr’s powdered chicken bouillon. Also added 1 tsp to the chicken seasoning paste. Bravo for your creativity. Wish I knew how to give you 5 stars for this recipe as I don’t use any on-line social media sites.
Hi Kathy! I’m thrilled to hear you enjoyed the Oven Baked Chicken and Rice recipe! It’s great to know that your modifications worked well, especially with the brown rice and the chicken bouillon. Your thoughtful adjustments sound delicious. Thank you so much for your kind words and support. It truly means a lot. Happy cooking!
Thank you for including me in your contacts. I have made Julia’s recipe for beef Bourguigno
for years. I would make it more often if it wasn’t so time consuming. I am looking forward to trying your adaptation. It makes a lot of sense on paper so I’m sure it will be lovely.
Thank you for your kind words Barbara! I’m so glad you’re excited to try my adaptation. Please keep us updated on how it turns out—I can’t wait to hear about your experience! Happy cooking!
Thank you for your kind words Barbara! Please keep us updated on how it turns out—I can’t wait to hear about your experience! Happy cooking!
I’ve had more success with your recipes than others and I start here most of the time when I am building out a new idea. You are amazing! Thanks You
Hi Philip! Thanks so much, you’ve made my day.
I looked at your recipe for Beef Bourguignon and also watched the video. Your recipe has a comment (which the video shows) that you should strain the solids out of the cooked Beef Bourguignon (before adding the mushrooms) and adjust the consistency and meld the gravy a bit by simmering a few minutes. The recipe which can be printed ignores this step which your comments says is important. Perhaps you should edit the recipe (for stove top version).
Also, if you try the slow cooker method, it doesn’t mention this adjustment of the consistency before adding the mushrooms. It may not be necessary due to the longer cooking time, but perhaps you can comment on that as well.