Mama Mangia
Master Chef

I am having a hard time getting messages to you this site is confusing me I typed in the receipe for the choc chip cookie receipe and don't know where it went

thanks for getting back about bread dough won't rise for second time. flour is only 2 weeks old. proofed in oven and after 6 hours it rose almost double size. It's supposed to have second rise and I punched it down it was still so hard I don't think it should take 6 hrs for first proof. I also warmed oven just a bit for the first proof, but maybe it cooled off and then it was too cold? I have all fresh ingredients. someone said to omit milk, but I feel it gives richness. they also said I don't need a lot of sugar. I only added 1 tsp into proof milk mix, the rest of the 2/3 cup is mixed into the flour/salt/butter mix. i don't know if they were talking about removing sugar from the proof mix or entire recipe. It's supposed to be a sweet bread so I can't take sugar out. if you have any idea or want to ask me some more questions about my process, then just let me know. I would really like the help. thanks, Pat.

well the chocolate carrot bread has been consumed but the choc chips sound good also the ones who ate it said it tasted more like a brownie but should have a little more frosting. I will make it again thank you for all your information

Hey, Mama....I hope you're in tip top shape and doing well. I've got a problem. I've moved several times and have lost my recipes over the years. A few years ago I had a recipe for White Chili using ground pork or ground turkey or ground chicken. It included: white kidney beans, navy beans, garbanzo beans, white shoepeg corn, canned green chiles, chicken broth, wild rice, cumin and a few other other unremembered ingredients. I've searched just about all of Google and Spice Place forums for this recipe. I've found similar but nothing with all of my remembered ingredients. I could make up my own White Chili recipe I suppose but I'm not sure about the amounts of each ingredient to add in order to make the recipe balanced. Do you have a recipe like this anywhere? Would appreciate your help. TIA....Bonnie

the other day I went to bake carrot bread and instead of using my regular baking pans I went and used the aluminum foil baking pans (the throw away kind) I greased and floured like the receipe said but when I was done baking I tested the breads and they tested done let them sit and then noticed that they sunk in the middle also after they cooled I went to cut them and they were still not quite baked in the center. I was wondering what could have caused this (checked the over temp it was Ok) also I was wondering if I maybe should have baked it a little longer even though it tested done? Is there a big difference in using aluminum pans then regular pans? (Arlene) also can you put them back in the oven once they are cooled?

Hello Cathy -
I know how to ban someone for admin - but I will have to check on how to do this - I do not want you to be unable to post for any reason.
As far as the job goes - I wish you the very best.
Please know that I will certainly miss you while you are away and I hope you get back to us soon!
Good luck and I will work on this for you!

Dear MamaM,

I need you help in unsubscribing from SpicePlace. I can not seem to be able to do it can you please help and just take me off memebership for now. I will rejoin at a future date right now I am in transition on my job and will be at a new job soon and will rejoin once I get settled in.

Thanks for your help!

Cathy

i have a great brine recipe. does anyone think if i boiled or heated spices and cooling and then add to brine mixture would allow turkey to absorb spice flavor? any tips thanks!!

Mama - You have given me more recipes then anyone. I can always count on you when I have a food question. BTW I will be making your "Cucumber Salad" for the 4th time this week. I have it listed under salads in my computer with Mama Mangia under it.

Hi from Pennsylvania. Looking forward to becoming an active part of Cooking Forum