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Crustless Zucchini Quiche Recipe
Do you have a crustless zucchini quiche recipe?
-Carol
Hello Carol, I certainly do! My Crustless Zucchini Quiche is a favorite recipe during the late summer months, when zucchini is so abundant. I hope you love it as much as my family does!
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QuestionI'm looking for an old German potato pancake recipe. --JimMarch 2012
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QuestionIs there a substitute for deep-frying in recipes like Blueberry Dream Fritters? --MikeMarch 2012
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My fiance is vegetarian and I was wondering if you had any vegetarian recipes.
—Patty
May 2012 -
QuestionAny ideas for leftover ham? --DorothyMarch 2012
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QuestionI would like to know the best way to make an olive oil-garlic dip for the fresh Italian bread I make with my meals for my man. --Laura AnnMarch 2012
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Lately I have had trouble getting the peel off hard-boiled eggs. I try to get the freshest eggs possible but the peel still wants to stick. Any ideas?
—Laura
July 2012 -
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I'm just starting out my cooking for the first time and would like to know how different or easy it is to use garlic paste in place of a clove of garlic? And if the clove is better how to use it? Thanks Betty!
August 2012 -
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Dear Grandma Betty: I enjoy receiving your e-mail recipes very much! However, these days, people such as myself are interested in the calorie and nutrition counts of foods, including sugars, fats (especially trans-fats), and sodium levels. I only eat what I need nowadays, to my displeasure. Nevertheless, your Sunday Waffles recipe sounds delicious! Could you not introduce a good tasting recipe with less sodium and saturated fat (butter)? I leave substitute suggestions to you since you are our chef. THANK YOU! Sincerely,
—Bill
May 2012 -
QuestionI would like to make Black Forest Cake. The recipe calls for the chocolate cake layers and the recipe isn't included on the card. Can you please tell me how to make those? Thank you, --SanjaMarch 2012
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QuestionI have been baking forever but no matter how much I read up on meringue pies, mine always weep. I make my custard, then put it in the pie shell while I am making the meringue. I whip the egg whites till frothy then start adding my sugar slowly and some cream of tarter. Whip till soft peaks form, then spread out on the custard pie completely to the end of the pan, covering every inch. Bake for 10 minutes or so, take out of oven let cool a couple of hours and the result is a weeping pie. What am I doing wrong? --KathyMarch 2012
