Archive for March 2018
Need a last minute easy chicken dish for passover">Need a last minute easy chicken dish for passover
I made a brisket for passover but feel like I don't have enough food to serve 12 people. Would love to make a chicken dish that is easy...thinking something I can marinade the night before and cook the day of while my brisket is rewarmed at 300...if that's even...Read more
Sure do respect Chef Marco Pierre White, and his You Tube video using Knorr cubes to make a paste which amps up the flavor (beef, pork, fish, etc) sent me to the store, but the ingredients list gives pause (first five: salt, palm oil, MSG, corn starch, sugar). Any...Read more
Not wild about lamb and had ham for Christmas so pulled a turkey out of the freezer today for Easter. Probably no time to brine and that's ok. Looking for ideas for seasoning and sides that don't scream Thanksgiving. Reading More May Cause Envy...Read more
What to use instead of cumin *seeds* in pickled onions?">What to use instead of cumin *seeds* in pickled onions?
I’m making pulled pork tacos served with pickled onions ( thank you Tom Kerridge) but I have no cumin seeds which the recipe calls for, what can I use instead? Will coriander seeds work? Reading More May Cause Envy...Read more
7 Tasty & Healthy Recipes - For Free - Get it Now!">7 Tasty & Healthy Recipes - For Free - Get it Now!
Hi everyone, I would love to share a Free Cookboo with 7 Tasty & Healthy foods. It is offered by KEVA-Tech company to everyone for FREE. It is a part of their Facebook Giveaway program, it can be yours in 1 minutes. You can get it clicking the link belove....Read more
I've had the same problem, but was determined to not throw it away. Took me 3 years to perfect it.lol Todao, is right about cooking it too long. That's what I was doing wrong. The way that I find best to thicken it is to remove it from the pie...Read more
Cooked chicken in crockpot on low instead of high. Help!">Cooked chicken in crockpot on low instead of high. Help!
Usually cook chicken for 3 hours on high for shredded chicken. Accidentally did it on low. Chicken was tough but not pink, ate it before I realized. How likely is it I’ll get sick? Reading More May Cause Envy...Read more
I’m trying to recreate “Brownie Bite” muffins from a CA restaurant chain called Souplantation/Sweet Tomatoes. However, when I made them they almost seem more like a cupcake. They don’t have domes, the top is sticky to the touch (even though the insides are done) and they almost seem too moist...Read more
What's your favorite filling recipe? I've got my crust down, just always searching for a better filling. Suggestions? Reading More May Cause Envy...Read more
Does anybody have any idea when onions get put straight into a stew to braise, why they go papery tough and start to taste off/pickled. Should I always fry the onions? This happens 25% of the time I use them straight in the stew and I think to myself, "why...Read more