Archive for March 2015
Can I simply replace water with coffee in a recipe?">Can I simply replace water with coffee in a recipe?
I would do it, but I'm not a serious baker. Give it a shot. Unless you cannot afford to throw away a cake, I'd say try it. Reading More May Cause Envy...
Read moreStock question--need answer fast-ish">Stock question--need answer fast-ish
Would it be insane to add some bread dressing to stock? I just started a poultry stock, then realized I had most of a pan of dressing/stuffing left. I had overseasoned it, so nobody ate much, but it's basically the same seasoning as I would make a bouquet...
Read moreFun St. Patrick's Day Desserts">Fun St. Patrick's Day Desserts
Every year my husband and I host a big St. Patrick's Day party which involves the usual corned beef and cabbage, bangers and LOTS and LOTS of alcohol. I'm coming up blank on dessert this year. I usually do 2 desserts - chocolate and something else. I can't remember...
Read moreSherry vs Vermouth">Sherry vs Vermouth
re: preserving cooked rice. add rice wine vinegar to cooked rice. vinegar acts as a preservative. (from food safety class) chineese restaurants use this method to keep rice safely warmed for hours, and overnight storage. quanityu ?? Reading More May Cause Envy...
Read more1970's ish Bon Appetite recipe">1970's ish Bon Appetite recipe
I remember making a wonderful chicken breast recipe back in the mid to late 1970's or maybe even the early 80's. I'm not 100% sure, but I think it was from a Bon Appetite magazine and I seem to remember the issue focused on lemons. The recipe was a skin...
Read moreLeftover Enchilladas??">Leftover Enchilladas??
Made some Tex-Mex chicken enchilladas last week with a store bought Mole sauce. Made the chicken in a crockpot, and mexican rice, guacamole, shredded lettuce as side dishes. Although the dinner was delicious and was almost similar to what we get at our favorite Mexican restaurant, the mole sauce was...
Read moreCan I make bread pudding ahead of time?">Can I make bread pudding ahead of time?
Because all things non-American are preferable, of course. A tiresome sentiment. Reading More May Cause Envy...
Read moreWild Rabbit Egg Drop Soup">Wild Rabbit Egg Drop Soup
Egg drop soup is a classic hearty, warm you up soup. I have always enjoyed this soup but had never attempted to make it on my own until recently. I was extremely surprised how easy the eggs are added to the soup. One note, make sure you stir the cornstarch...
Read moreUses for toasted garlic flakes?">Uses for toasted garlic flakes?
i use them as a garnish on soups, stir-fries, tomato salad {many months away.:( } Reading More May Cause Envy...
Read moreSauce for Shrimp Ravioli?">Sauce for Shrimp Ravioli?
My local Italian market sells amazing homemade pastas, and I couldn't resist their shrimp and provolone ravioli. It looks like there are some herbs or seasonings in them as well. I don't want to do a marinara sauce but would love some other ideas. I was thinking a scampi-style sauce...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude