Cooking for One

PBS Food – Latest Comments

• Re: Simple Stovetop Macaroni and Cheese
  They say it thickens as it cools. Did you find it didn’t do that once it cooled?
  Susan Hartman
• Re: Mary’s Victoria Sandwich
  Actually it is perfect, IF you know how to bake. Mix butter & sugar, add egg 1 x1 until light and fluffy. Then fold in sifted flour mixture until just combined as to not flatten the batter, keep light and airy. Then bake. Tadaaaa
  Brenna Robitaille
• Re: Simple Stovetop Macaroni and Cheese
  This recipe was awful-way too watery, and there's no roux to thicken it. I forbid my husband from making it again.
  Michelle Neidkowski
• Re: Healthy Bok Choy Mushroom Stir Fry
  The butter will have to be omitted to be vegan.
  Laura Patton
• Re: Prinsesstarta (Princess Cake)
  The fat levels of swedish cream is higher than US cream and therefore easier to whip (and accidentally turn into butter!) and holds it's shape. I believe swedish cream is 48% fat. After chilling it, it will be quite firm.
  Anna
• Re: Pecan Chocolate Chip Cookies
  The recipe calls for 1 1/2 oz. of chocolate chips. Did you mean 12 oz.?
  Peggie
• Re: Make-Ahead Chicken Meatballs
  Ground is rather vague. Something short of a paste I would guess. But clarity would be welcomed.
  durbanus
• Re: Make-Ahead Chicken Meatballs
  The recipe says: "Yield: 2".2 what? Would that be 2 servings? (Which would be too much; 8 oz per person.) Does it make 2 dozen meatballs?
  Shirley Thompson
• Re: Poached Cod with Tomatoes
  The ghee I purchase at the store is semi-solid! I don't use it very often (though I probably could use it much more often--which, if I used it often would warrant making it my self). As I mentioned earlier I don't refrigerate it.
  Dan
• Re: Resources for Veterans
  Great selection of veteran resources and insights for future members of the US military. For information on the Reserve Officer's Training Corp (ROTC) and Junior ROTC programs, check out https://www.matchcollege.co... and https://www.todaysmilitary.....
  Jeff B