All Recipes and Posts by chefenvy
Appetizers. Feeling overwhelmed.
Evening meeting at my home tomorrow night. Wine and water will be the beverages.
I'm making Trisha Yearwood's Charleston dip. It's hot, cheesy and topped with bacon.
I'm thinking maybe grilled veggies instead of crudites? Grilled or boiled shrimp? Herby pecans. What say you?
Beans not softened in crock pot after 12 hours!!!">Beans not softened in crock pot after 12 hours!!!
After reading all the previous comments (from 2015), I have decided to take my hard beans and soup out of crock and put into pot on stove and boil then let cool; if that doesn't work, I'll try the microwave. The soup is so tasty - what as shame the...Read more
I'm planning to make a pot roast today, and until now, I'd been adding all the vegetables at the beginning of the braise. Because of their volume, they've always filled the pan. This time, I was thinking about adding the vegetables in the last hour or so of cooking to...Read more
I'm interested in making the attached recipe for Christmas this year. But by the time Christmas Day rolls around, I will be 5 days in to having extended family in my home, and it would be essential that at least some of it could be done in advance. ...Read more
Wondering if you could use nuts such as almonds or walnuts as pie weights. Thanks! Reading More May Cause Envy...Read more
The name "ketchup" is from the Malay, "ke-cup", a corruption of a Chinese name for the sauce, which was then absent tomatoes. The funny thing is, the Dutch colonized Malaysia, but they eat their french fries with mayonnaise. Reading More May Cause Envy...Read more
I need to buy eggroll wrappers (not wonton wrappers) to make homemade vegetarian egg rolls. Would both of these markets have eggroll wrappers? Is one place better price-wise or quality -wise? Thanks for any information Reading More May Cause Envy...Read more
Not sure about this: "Everything that's not water will essentially remain in the stock, be it flavour, fat, gelatin, or whatever nutrients are left over after a long simmer. " Why then can you smell the stock cooking in the next room? I don't have any scientific basis for the above,...Read more
I am looking for soft spanish chorizo. Reading More May Cause Envy...Read more
The link doesn't seem to work. Here is the link, for anyone interested: https://therationalkitchen.com/temperatures-of-baked-goods-infographic/ Reading More May Cause Envy...Read more