I would like to know how to make a beer bun?

where would I find a good easy recipe to make dinner rolls?
Thanks

I found this recipe and wanted to use it as a pie filling. What can I add or do to it to get it to a firmer consistency?
Here’s the recipe:
LOW FAT FRUIT DESSERT

2 (8 oz.) light cream cheese
1 (16 oz.) can lite fruit cocktail
1 (16 oz.) can pineapple
1 (16 oz.) can lite peaches
1/2 jar maraschino cherries, cut in half
1 (8 oz.) container of light Cool Whip
1 c. powdered sugar

Beat cream cheese and sugar with mixer. Stir in defrosted Cool Whip and well drained fruit. Refrigerate

I have baked bread for years but here in Colorado the bread rises but as soon as the heat hits it it drops.

I’m making buckeyes (peanut butter mixture dipped in chocolate) and a pecan/chocolate cookie for a wedding. I plan to put them in freezer ziplock bags. Is 3 months too long?

A favorite mexican restaurant of mine serves a terrific soup that I can’t find any recipes close too. It is thick and appears to have a small amount of potato, tomato, peppers, and onion in it. It is topped with a cheese. Does anyone have a similar recipe?

One of the biggest culinary events of the season is the Super Bowl. Like summer’s Fourth of July, it’s red, white, and blue and the occasion for friends to keep a weekend going to the wee hours with rounds of food, drinks, and oh yes, a television espectaculo. The tailgating tradition is almost always replaced by a move indoors where cheers and groans can be shared with the kitchen’s chef. To keep eyes and ears on the game, ChefsLine has developed an exciting menu with a shopping list and detailed cooking schedule for you. Our Spanish themed menu includes lots of do-ahead options, tons of small bites, and a mix of dishes that validates the fact that the Super Bowl is a party—a celebration of being together as a group.

Super Bowl 42 Menu
Red White and Blue Sangria
Tortilla de Patatas
Olives Stuffed with Chili Almonds
Spanish Cheese Plate
Chorizo in Red Wine
Braised Fennel
Paella or Pork Empanadas
Croquettes
Almond Cake with Brandy

PRINT THE SHOPPING LIST
PRINT THE COOKING SCHEDULE

This year, ChefsLine can’t shake its love of Spanish cuisine for the Super Bowl. For one, we cannot resist nibbling all game long and although chips and guacamole is appealing—we’re just not convinced that we all have a verifiable Super Bowl food tradition.  So let’s instead keep our beer taste buds satisfied with the saltiness of olives stuffed with chili almonds and a big old plate of Spanish cheese. Buffalo chicken wings or pigs in a blanket anyone? Finger foods for the game are a must-do but we think spicy Spanish sausage with a great sauce will save you even more cooking time, is easier to serve than wings, and more fun to cook. The croquettes are probably the most challenging item to prepare on this menu, but satisfy so many munchie cravings. The first crunchy bite into the slightly sweet breading is finished with the gooey rich filling that can be anything from ham and cheese to our preferred bacalao.

Chili? Sure, we love chili and anything spicy and from the Southwest does proper justice to our big game’s hosts, Arizona. But oh, Spain and your paella! Paella says it all—it’s fireworks and rock and roll halftime food. And just like chili, paella is hearty and accommodating enough to allow the chef to have fun with ingredients, experiment with flavors, and walk away.

Tapas are just what our Super Bowl parties have been missing all of these years and a paella main course is truly festive food that is easy to prepare and to eat from the couch. We’ve provided you with fail-safe recipes, a shopping list, and a cooking schedule for this Big Game menu. The menu assumes that one host will be joined in the kitchen with a friend or two during the second quarter of the game—but it IS manageable and your guests will be thrilled! Enjoy!

Questions about baking always form a big part of the discussion here at ChefsLine. Naturally, we get a big spike in the number of baking questions in December, when everyone seems to be making cakes and holiday cookies. Well, the New Year has come and gone, and much to our surprise, the baking questions keep on coming. It seems our members just love to bake, no matter the time of year. If you are a baking enthusiast, check out our favorites from the ChefsLine Discussion Board:

Eli was having problems with his cinnamon rolls, but didn’t know whether he was over- or under-working the dough. Chef Erika explained the ins and outs of mixing and kneading yeast breads. Cinnamon Rolls.

Linda’s quick breads always fall. After gathering some pertinent information, Chef Paulette had some ideas about what could be causing this, and how to correct it. Quick Breads.

For best results, accurate measurement is key, as Ann found out in her recent baking class. Chef Kevin and a helpful ChefsLine user explain how to properly use a baker’s scale. Using a Baker’s Scale

If you don’t see the answer to your baking question on our discussion board, why not post your own? One of our pastry chefs will post an answer that same day. Or, if you want more immediate assistance, do as Chef Paulette advised Jill and call our hotline, where you can get live personalized help, even as you’re popping that cookie sheet into the oven!
The Hotline.

DID YOU KNOW?
ChefsLine’s Kitchen Store features cooking and baking essentials with detailed product reviews by our chefs.
Check it out!

Skinny Meals: Get Your Kitchen Ready for the Healthy You with “The Gourmet Nutritionist,” Tina Ruggiero. In this 30 minute session, you’ll review healthy pantry essentials and learn how to add nutrition and not calories to your favorite dishes. Thirty Minutes. One-on-one. Price: $15.95. Learn more >

Low-Country Cooking with Chef Sara Gibbs. Featuring a Calabash Seafood Dinner. Chef Sara Gibbs will introduce you first hand to her favorite Low Country recipes with an enticing dose of regional food history and an introduction to authentic preparation of these southern dishes. Thirty Minutes. One-on-one. Price: $15.95. Learn more >

Kitchen Escape to Tuscany with Chef Rod Woodley. Cook up a storm this season using widely available, everyday ingredients to create authentic Italian dishes. Thirty Minutes. One-on-one. Price: $15.95. Learn more >

Discover the rich, warm flavors of Sephardic Jewish cuisine with Chef Jennifer Abadi. Dishes include Bean and Meat Stew, Meatballs and Sour Cherries, and Sweet-and-Tart Chicken with Dried Apricots and Tamarind. Thirty Minutes. One-on-one. Price: $15.95.

Exhausted from a long day of work? If you have always wanted to come home to the luxury of a personal chef with dinner already made, then allow Chef JoAnna to teach you how to Be Your Own Personal Chef in each 30 minute lesson. Two sessions. One-on-one. Price: $45. Learn more >

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 ChefsLine Classic Lasagna [2:00m]: Play Now | Play in Popup | Download

Kitchen Guy Classic Lasagna
Ingredients
1 28 oz. can Italian tomatoes
1 pound ground beef
1/4 pound ground Italian sausage
1 small onion, chopped
1 Tbsp. sugar
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. garlic salt
1 6 oz. can tomato paste
2 eggs, lightly beaten
1 30 oz. container Ricotta cheese
1/2 cup Parmesan cheese
4 oz. lasagna noodles – no cook style
8 oz. Cheddar or Jack cheese cubes
1 4 oz. can sliced black olives

Method
Meat Sauce: Cook beef, onion, and sausage until well browned. Drain fat, and add sugar, oregano, crushed red pepper, bay leaf, salt, thyme, garlic salt, tomatoes with juice, and tomato paste. Simmer covered, for 30 minutes, then discard the bay leaf. Preheat oven to 350 degrees. Mix eggs and ricotta and 1/2 of the Parmesan in a bowl. Cover the bottom of a glass baking dish with a little bit of the sauce. Layer 1/2 of the noodles, half of the Ricotta-egg mixture, 1/2 cubed jack cheese, and 1/2 of the meat sauce. Repeat layers. Sprinkle olives and remaining Parmesan cheese and grated Cheddar cheese on top. Bake for 60 minutes covered and finish uncovered for an additional 15 minutes.

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