Archive for April 2017
Homemade slice-and-bake cookies with design inside?">Homemade slice-and-bake cookies with design inside?
It's nine years after the OP. I found the OP because I had the same question. I kept searching and found this: http://www.sugarhero.com/slice-and-bake-halloween-cookies/ Reading More May Cause Envy...Read more
MAY 2017 COTM: AOC, reports on From the Wood-Burning Oven & Desserts">MAY 2017 COTM: AOC, reports on From the Wood-Burning Oven & Desserts
Use this thread to post reports on the following chapters from AOC: FROM THE WOOD-BURNING OVEN & DESSERTS (p. 265-351) If you are the first to report on a recipe, please reply to the main post with the recipe name in ALL CAPS, followed by the page number (or a link). If...Read more
Does anyone have a copy of Gourmet Mag, May1990 edition? I lost mine and have been searching for the recipe on page 24 for Capellini with artichokes,tomato and capers. I would be grateful to get a copy! Thanks for looking. Reading More May Cause...Read more
I cooked chicken curry with coconut milk, broccoli, chicken wings, onions and rice to go with it. Can I freeze it and microwave it when I want to eat? If I put it in the fridge without freezing, how long can it last vs the freezer? Reading...Read more
Wild Rice & Mushroom Soup and _______ Salad for Dinner?">Wild Rice & Mushroom Soup and _______ Salad for Dinner?
I'm making wild rice and mushroom soup which is quite hearty. I'll be keeping it warm as I have family arriving over several hours. Trying to think of some creative salads to go with this? Kale keeps coming to mind....? Reading More May Cause Envy...Read more
I am trying to make a quick Chicken Tikka. Not Tikka Masala, just Chicken Tikka. I have tried several pastes and spice mixes I pick up at my local Indopak grocery store. Problem is they are all way, way too spicy, even if I use half of the spice mix...Read more
Making "paella." One of my guests is pescatarian and said, "if I can taste meat, I won't eat it." When I asked if he could eat chicken broth/stock. I'll be making two pans, seafood only first, then terrestrial animal second (chorizo and dark meat chicken). My question is about the "broth"...Read more
It depends 1.How seared do you want it if you want it firing hot then you may not want to use evoo because it has a smoke point 350° Fahrenheit. If you don't want it as crusty then it's fine I only use about a teaspoon per each side of steak....Read more
Hey folks! I'm having company this weekend and am planning on grilling a roast low and slow with indirect heat, to just above rare. I have a top sirloin and a top round roast, and I'm wondering which would be more tender cooked in this fashion? I'm guessing the...Read more
May – A month filled with celebrations from Cinco de Mayo, to Mother’s Day (also known as “Fishing Opener Weekend” here in Minnesota) to graduations, with a garnish of wedding showers, weddings and baby showers for good measure. And looking ahead, a month ending with school picnics and the...Read more