Comments for heartland Renaissance http://heartlandrenaissance.com Tue, 21 Feb 2012 18:42:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Mama’s Jambalaya by Heartland Renaissance http://heartlandrenaissance.com/2007/10/jambalaya/comment-page-1/#comment-2911 Heartland Renaissance Tue, 21 Feb 2012 18:42:14 +0000 http://heartlandrenaissance.com/2007/10/sunday-evening-supper-mamas-jambalaya/#comment-2911 Hi Sandy! Nope, file powder is correct. It's a seasoning made from sassafrass and very common in Cajun cooking. If you can't find it, it's optional! Thanks! Sarah Hi Sandy!

Nope, file powder is correct. It’s a seasoning made from sassafrass and very common in Cajun cooking. If you can’t find it, it’s optional!

Thanks!
Sarah

]]> Comment on Mama’s Jambalaya by Sandy http://heartlandrenaissance.com/2007/10/jambalaya/comment-page-1/#comment-2909 Sandy Tue, 21 Feb 2012 15:55:34 +0000 http://heartlandrenaissance.com/2007/10/sunday-evening-supper-mamas-jambalaya/#comment-2909 Where it says "file powder" is that supposed to maybe be chili powder? Where it says “file powder” is that supposed to maybe be chili powder?

]]> Comment on About by Wm. Alexander http://heartlandrenaissance.com/about/comment-page-1/#comment-2874 Wm. Alexander Mon, 20 Feb 2012 01:41:48 +0000 http://heartlandrenaissance.com/?page_id=2#comment-2874 Hey Sarah, Just wanted to let you I adapted (read: stole) your sourdough biscuit recipe for my own blog. Quite good, and I'm with you on the lard! - Wm. Alexander Author, "52 Loaves: A Half-Baked Adventure" http://williamalexander.com Hey Sarah,
Just wanted to let you I adapted (read: stole) your sourdough biscuit recipe for my own blog. Quite good, and I’m with you on the lard!

- Wm. Alexander
Author, “52 Loaves: A Half-Baked Adventure”
http://williamalexander.com

]]> Comment on Sourdough Pizza by Vanessa http://heartlandrenaissance.com/2008/07/sourdough-pizza/comment-page-1/#comment-2871 Vanessa Sun, 19 Feb 2012 15:14:23 +0000 http://heartlandrenaissance.com/2008/07/sourdough-pizza/#comment-2871 How long do you let your dough rise? After the initial rise and divided the dough can you freeze the dough? How long can you leave it in the fridge after the initial rise. Can you make the dough then put it in the fridge and for up to how long? Thanx! How long do you let your dough rise? After the initial rise and divided the dough can you freeze the dough? How long can you leave it in the fridge after the initial rise. Can you make the dough then put it in the fridge and for up to how long? Thanx!

]]> Comment on Perfect Roast Chicken by Homemade Chicken Stock » heartland Renaissance http://heartlandrenaissance.com/2008/09/perfect-roast-chicken/comment-page-1/#comment-2806 Homemade Chicken Stock » heartland Renaissance Tue, 14 Feb 2012 18:59:20 +0000 http://heartlandrenaissance.com/2008/09/perfect-roast-chicken/#comment-2806 [...] chicken carcasses (I normally save mine in the freezer after I roast chicken for making [...] [...] chicken carcasses (I normally save mine in the freezer after I roast chicken for making [...]

]]> Comment on Make way for whey! by Slow Cooker Yogurt » heartland Renaissance http://heartlandrenaissance.com/2008/06/make-way-for-whey/comment-page-1/#comment-2805 Slow Cooker Yogurt » heartland Renaissance Tue, 14 Feb 2012 18:02:18 +0000 http://heartlandrenaissance.com/2008/06/make-way-for-whey/#comment-2805 [...] line a colander with cheese cloth or coffee filters, place over a bowl and pour yogurt into it. The whey will drain off into the bowl (collect it and store it in your fridge for a few months for other [...] [...] line a colander with cheese cloth or coffee filters, place over a bowl and pour yogurt into it. The whey will drain off into the bowl (collect it and store it in your fridge for a few months for other [...]

]]> Comment on How to make Thick, Creamy Homemade Yogurt with only Two Ingredients by Slow Cooker Yogurt » heartland Renaissance http://heartlandrenaissance.com/2011/06/homemade-yogurt-my-new-technique/comment-page-1/#comment-2804 Slow Cooker Yogurt » heartland Renaissance Tue, 14 Feb 2012 17:56:16 +0000 http://heartlandrenaissance.com/?p=2445#comment-2804 [...] Thanks for visiting! This is an older post and I confess, I actually have a new favorite way to make yogurt now.  With only two ingredients, you’ll make the thickest, creamiest, homemade yogurt [...] [...] Thanks for visiting! This is an older post and I confess, I actually have a new favorite way to make yogurt now.  With only two ingredients, you’ll make the thickest, creamiest, homemade yogurt [...]

]]> Comment on Homemade Chicken Stock by Immunity Booster Juice » heartland Renaissance http://heartlandrenaissance.com/2008/09/homemade-chicken-stock/comment-page-1/#comment-2803 Immunity Booster Juice » heartland Renaissance Tue, 14 Feb 2012 17:03:42 +0000 http://heartlandrenaissance.com/2008/09/homemade-chicken-stock/#comment-2803 [...] We passed coughs and fevers and colds back and forth and around this house over and over. We upped chicken stock, garlic, used Thieves Oil, drank elderberry syrup.  Not to mention went to the doctor and tried [...] [...] We passed coughs and fevers and colds back and forth and around this house over and over. We upped chicken stock, garlic, used Thieves Oil, drank elderberry syrup.  Not to mention went to the doctor and tried [...]

]]> Comment on Thieves Oil by Home Remedies Notebook | http://heartlandrenaissance.com/2011/11/thieves-oil/comment-page-1/#comment-2802 Home Remedies Notebook | Mon, 13 Feb 2012 11:01:55 +0000 http://heartlandrenaissance.com/?p=1796#comment-2802 [...] Thieves Oil from Heartland Renaissance [...] [...] Thieves Oil from Heartland Renaissance [...]

]]> Comment on Whole Wheat Oatmeal Sourdough Bread by Dani http://heartlandrenaissance.com/2010/04/whole-wheat-oatmeal-sourdough-bread/comment-page-1/#comment-2799 Dani Sun, 12 Feb 2012 18:17:01 +0000 http://heartlandrenaissance.com/2010/04/whole-wheat-oatmeal-sourdough-bread/#comment-2799 This recipe is amazing!!!! Thanks for sharing it. We've been enjoying the bread all weekend. This recipe is amazing!!!! Thanks for sharing it. We’ve been enjoying the bread all weekend.

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