All posts in Recipes
"The Good Food of Szechwan" by Delfs, any fans out there?">"The Good Food of Szechwan" by Delfs, any fans out there?
I've had this cookbook since 1974. A family favorite is the "Hot and Peppery Chicken" I'm planning on making it tonight, as a matter of fact. Reading More May Cause Envy...Read more
College of St. Benedict Swedish Rolls *3 1/2 cups +1 tablespoon all-purpose flour or unbleached flour *1 teaspoon baking powder *1 teaspoon soda *1/2 cup +2 tablespoons granulated sugar *1 1/2 teaspoon salt *1/2 cup +1 tablespoon lard *two eggs *1/2 cup +2 1/2 tablespoons sour milk *1/2 cup firmly packed...Read more
Do you need to refrigerate dried beans while soaking them?">Do you need to refrigerate dried beans while soaking them?
You people crack me up! We are talking about dry beans! Do you really think a dry bean can "spoil"? Good God. I'll answer this simply . . . soak the beans in water. Don't worry about anything else in the world. Did Obama...Read more
At 50, I finally got the “courage” to learn how to cook and consulted with sales associates at Williams-Sonoma, Bloomingdale’s and Sur La Table for the best-quality enameled cast-iron cookware. I also asked friends and neighbors, who are experienced cooks. To my surprise, most recommended Staub over Le...Read more
meringue-tartar question, and tip on making flavored meringues">meringue-tartar question, and tip on making flavored meringues
I just started playing around with meringues this past week. So far, pretty good success. My question: The recipe I am using so far calls for 1/4 tsp of cream of tartar. What happens if I use, say, 1/2 tsp? Or 3 tsp? Will there be no...Read more
As a family we decided to eat fish on Fridays for Lent. We aren't fish eaters except when we go fishing in the summer and eat fresh walleye (always fried). I'd like to try Fresh salmon but have no idea where to start with it. Besides fish,...Read more
Hmmm.... This sounds VERY interesting... Is it as tricky as I'm thinking? Or as usual, am I overthinking...? Hahahaha...!!! I'd LOVE to hear how it's done to possibly introduce it to my repertoire, "paired-off" (lol!!) with a loving and "complementing" mate... Diversity keeps 'em interested, and Interest keeps 'em Coming...Read more
Best Galician style octopus recipe? Reading More May Cause Envy...Read more
I don't know if sauteeing pickled onions are considered proper for cooking, but I always like to experiment. I started using these because I usually add a bit of sugar to my caramelized onions, and with these, I just dice em up real fast and throw em in a...Read more
I have never really had any complaints (outside of my own...LOL) about my cooking, but a comment by my fairly new partner has me wondering about my cheesecakes... Why stating they are good, the comment was made that the store brand (Kroger) was much more to their liking...So I was curious...Read more