Krithika commented on Oct 22, 2014
Another successful recipe !!! :lol:
Sujata made our recipe on Oct 08, 2014

Hi ,mysore paK IS my fav sweet...will try for diwali:) 

Antonio Cervantes commented on Oct 21, 2014
Hello DK, I'm making your recipe for one of my Family and Sciences class. What's your full name so i can noted on my reference page. Thank you!

Dhivya Karthik. But, if possible, reference to my website name "Chef In You" would suffice as well :) Thank you. --DK

Azade made Zucchini Potato Fritters on Oct 21, 2014

Dear Chef,

First of all let me introduce myself as a representative of a Cooking website from Iran

We are an Iranian Chefs and cooking lovers Group who gather to test and experience the various recipes from all over the world ; we choose the best , practical and perfect recipe from web

Your recipe, Zucchini Potato Fritters , has been translated in Persian language some days ago, and was so attractive for our users in website , therefore we held a contest for this recipe among our users
We thought that maybe It is delightful for you, as the owner of recipe, to visit the outcome of the contest

We would like to know your opinion about the photos

You are requested to open the below link and use the following contact details

User Name :  chefinyou

Password : Iran

Best Wishes

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swap commented on Oct 21, 2014
Hi! Plz help me out. Which oven should I buy plz tell urgently. Convection + grii microwave . Rnge upto 15000Rs. I want for nonveg grilling, baking cakes and puddings. Plz suggest me oven as soon as possible. My email:
[...] Pico de gallo recipe | mexican fresh tomato salsa | chef Also known as salsa picada, cruda and fresca, this popular mexican condiment is not only easy to make but refreshing. enjoy with chips, in tacos etc.. [...]
sonia commented on Oct 20, 2014
Hey, I made this today.Came out really good. Thanks Again Sonia
Marion commented on Oct 20, 2014
Can I use evaporated milk or just regular homogenized milk will do? Thanks.
Jay Godse commented on Oct 20, 2014
Thanks for that. I was under the impression that I had to get the milk to hot enough to get a bit bubbly. Your argument for 110 degrees makes much more sense. (And I am using raw Jersey milk). I always worried that I was damaging the milk protein with that heat. And it's nice to know that at 110 degrees with raw milk, I'm going to get a thinner yogurt. That is exactly what I was getting, so I thought that I was doing it wrong.
D Lynn made Concord Grapes Jam on Oct 09, 2014

Huntress Heavenly CG JAM I have been making this jam for 3 or 4 years now and the only problem I have is that there is never enough. So this year I have tripled the batch and will do it twice yes it is heavenly! 

The only changes I made were to use 9 lbs of grapes and 10 cups of sugar, and cook time was increased to 1.5 hours.

The grapes were measured after being washed, de-stemmed, and peeled. (this measurment includes the juice from the grapes) and 9 cups of sugar were added as the recipe calls for, when it calls for it.  the tenth cup of sugar was added after an hour of cooking down. (at this point if it weren't hot one might be tempted to grab a straw. the reason for cooking down longer is because there is so much juice, but the flavor that comes from the reduction is how my jam got it's 2nd name Heavenly.  Thank you DK for a great recipe!! 

I processed in a pressure cooker because that is what I know, and trust.-for 15 min (but check your altitude) you can use a waterbath also.  the shelf life on this from the test I did with last years batch is a year + but I can only say what I know.  I had to hide a jar last year just to do the test. this is the reason for triple batches this year.

I got 7 pints, 12 half pints and 1 pint. My oldest grandson needs his own big jar lol.

Make this Jam you will be so happy you did.  I am sure it will become a must have for your harvest cooking too.

Anita made our recipe on Sep 29, 2014

as you given the tips , i copied the same

This recipe turned out great! I divided my dough into two smaller pans and made two loaves for smaller sandwiches. Very tasty! 

Kevin made our recipe on Sep 07, 2014

The thing I appreciate the most from this recipe is the tip about not rolling he dough too thin. it was perfect! Thank you!

Meenu made Vella Kozhukattai (Sweet Modak) on Aug 28, 2014

I followed step by step as you guided and I could prepare the tasty sweet modak.Thanks for guiding and teaching even the minute details.

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