Archive for September 2014
Make this cake/ recipe and photo">Make this cake/ recipe and photo
baked yesterday for my neighbor's 80th birthday today Reading More May Cause Envy...
Read moreDraining pasta?">Draining pasta?
Formerly I emptied my cooked linguine and spaghetti into a colander, remembering always to save a little pasta water to finish the sauce. I have since moved on to using tongs to transfer pasta from the pot to the sauce. One fewer thing to wash. This seems to work as well...
Read moreISO, Excellent, Sweet Unsmoked Spanish Paprika">ISO, Excellent, Sweet Unsmoked Spanish Paprika
I have bought this paprika from La Tienda or Amazon. It is very good but quite expensive. I have found sources for good domestically produced smoked paprika but I would like to find sweet, unsmoked (not dried over a wood fire) Spanish style paprika that I can buy in 1-2#...
Read moreFermented Hot Sauce: Seed or Deseed?">Fermented Hot Sauce: Seed or Deseed?
I've been micro batches of fermented hot sauce as I harvest peppers from my garden. My practice has been to run the peppers through a foley mill after the initial fermentation period. I'm getting tired of that. I've read that if I leave the seeds in, the...
Read moreRepairing a frozen pie crust: An admission from the dark side">Repairing a frozen pie crust: An admission from the dark side
Ok, I will admit it....I keep a couple of organic pie crusts in the freezer for an occasional weeknight quiche dinner (they come in pairs). This admission doesn't come easy to me, as I pride myself on my pastry/pie crusts, and my homemade pies and tarts throughout the year....
Read moreCaviar and white chocolate question">Caviar and white chocolate question
I have heard that Caviar and white chocolate make a sublime combination.I would like to try this with a friend this Sunday, but I am on a budget. Can this be done with the relatively inexpensive caviar that my local Publix grocery store stocks or does it have to be...
Read morePie weights -- how weighty?">Pie weights -- how weighty?
Realizing this thread started years ago, but I'll ask anyway...how much parchment paper is needed? Should it cover the entire crust (bottom and sides), or just the bottom? And do you find you need to add cooking time to the crust with the added beans and parchment inside?...
Read moreStuffed Main Dishes: Stuffed Zucchini">Stuffed Main Dishes: Stuffed Zucchini
4.5 / 5 Stars | 262 Reviews
by LTHASKINS
"This delicious stuffed zucchini recipe can be served as either a sidedish or a maindish."
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Read moreRibs: Best Stovetop BBQ Ribs">Ribs: Best Stovetop BBQ Ribs
4.48 / 5 Stars | 92 Reviews
by SANDRA_92083
"Simple country-style pork ribs are simmered in an easy homemade barbecue sauce."
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Read moreMeatballs: Slow Cooker Porcupine Meatballs With Peppers">Meatballs: Slow Cooker Porcupine Meatballs With Peppers
4.19 / 5 Stars | 37 Reviews
by LASHER62
"Meatballs studded with rice cook for hours in a slow cooker with tomato sauce and peppers."