You can adjust the sugar content and skip the food color if you like. Unflavored gelatin can be used to make jello shots in just about any flavor you dream of. If you ever wished you could have more control over the flavor, sugar content or food coloring for any reason, then you are not out of options!
They’re also pretty sugary and brightly colored. I've gotten to know some truly cool folks on Zaar already, and (assuming you are truly cool), I'd like to hear from you, too.Champagne Jello Shots Jello Shots with Unflavored GelatinĬlassic jello shots made from a box of Jell-O are perfectly fine, but there is one major downside: They only make so many flavors and different colors! Nothing is sillier than seeing a low rating on an otherwise fine recipe, where the reviewer then proceeds to go on about everything he or she changed, and then dismay at the final es silly, don't you think? Oh, and I follow instructions, that helps. I look for well written instructions, a list of ingredients that my family already likes, and ingredients that are easily obtained without substitutions. This is due in part, of course, to how wonderful Zaarites are.and due a bit to how I pick recipes to make. Three stars, "we didn't care for this but I can see how someone else might".Īnything lower than three stars, I haven't run into that yet. Four stars is my "this was really good and pretty darn easy, too". Rating recipes, that can be a little tricky, can't it? I don't want to spend a lot of space on the topic, but maybe I rated your recipe and you'd like to know.īasically, I'm trying to use five stars for an exceptional "best of breed" kind of rating. Special thanks to my new friends in the food photography forum on the Zaar message board.
I'm terribly new at this whole food photography thing, so most times my pictures fall in the "better than nothing" category, but I'm learning. I like reviewing and photographing your recipes, and am especially thrilled when I find an unreviewed or unphotographed gem that I can contribute to. I'm also influenced by Jewish cooking (long story), so you can find a nice noodle kugel next to my black eyed peas prepared with ham.Įnjoying this site and the energy of the community here immensely! Raised by a Southern mother, recipes from my youth appeal to me.but then so does Thai and Greek and (fill in cuisine here) as well. Generally, I look for recipes with fewer rather than more ingredients, but there's almost nothing I won't try (that doesn't need to be rolled!). I simply despise rolling dough, won't do it, won't won't won't, so there! Er, patience that is except when it comes to pie crusts or anything that must be rolled. I enjoy both baking and cooking, and am constrained only by time, not patience. (GE Profile Dual Fuel convection bay-beee!) We recently redid our kitchen and I'm itching to exercise all of the fun new toys, including my first ever new stovetop/oven. Husband is a trained restaurateur and usually my toughest critic (grumble). (Working on making that more rather than less as it has been for quite awhile.) Day job in marketing, I like to cook whenever I can grab time. Married to a handsome husband, Mom to two handsome teenage boys and one handsome poodle.
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