Archive for February 2015
Buttermilk scones -- what if you didn't use any cream?">Buttermilk scones -- what if you didn't use any cream?
Have you ever made an all-buttermilk scone? I like the idea of extra tang in a savory scone, but really I just don't want to go to the store because it's too damn cold in the northeast this week. I have buttermilk but no other fresh dairy in the house. I...Read more
Hi Y'all. I made a 3 meat meatloaf 3 nights ago, and since husband was distracting me, I only cooked it for an hour at 350. Had my head been in dinner prep, I would have known to give it more time, since the meat was all the...Read more
oh thank you!! I plan to make "kebabs" this weekend and was looking for a good way to marinade the beef first (I bought the country style ribs on purpose as they were more cost efficient) Reading More May Cause Envy...Read more
I made beef stew last night (for dinner tonight). Towards the end I realized I had forgotten to cover the pot, and only did so at the very end (last 40-60 min). Other then needing extra time to simmer does this impact overall taste or other? It's possiblle I've...Read more
what can i do with a ton of cream cheese icing besides carrot cake and red velvet?">what can i do with a ton of cream cheese icing besides carrot cake and red velvet?
dessert pizza. one package sugar cookie dough. cream cheese frosting(for sauce) and any fruit you like for 'toppings' Reading More May Cause Envy...Read more
I cooked it in my Zojirushi with 1 (english) cup peeled wheat to 2.5 c water on the normal rice setting. Fun finger-food in slabs on ribs. Lovely. Reading More May Cause Envy...Read more
Agree that they likely won't go bad when baked normally... they'll start to dry out or get crusty on their own after several days or a week. But if you're interested in trying something different, I've had these bookmarked forever: http://www.cookiemadness.net/2012/10/brownie-bark/ These aren't brownies, but I've made cookie brittle a dozen times...Read more
Hello! We are producing a new TV show for the Media Center focusing on local food and restaurants. If you have a favorite recipe that is of your own making, please email it to firstname.lastname@example.org along with your name, daytime telephone number, and a brief note about why you love it...Read more
4.6 / 5 Stars | 659 Reviews
by Gail Laulette
"This mixture of basil, lemon juice, mustard and garlic adds a wonderful texture and flavor to grilled shrimp. You won 't want to prepare them any other way."