Recipes

Hi Everyone,

I am planning my daughter’s graduation party menu. Right now it looks like there will be about 30 people with a few extra kids that don’t eat much.
Here is the menu so far:

Buffalo Wings
Meat balls
Sandwich tray or lunchmeat and rolls
Bacon wrapped Lil Smokies
Cole Slaw
Pasta Salad
Veggies and dip
Fruit salad?
Cake Reading More May Cause Envy…  

I have a small piece of brisket – 1.3 pounds. All the recipes I can find assume 5 – 6 pounds, so are suggesting 5 hours or so of cooking time; or are recommending rule of thumb 1 hour per pound. I’m a little leery of doing this for roughly Reading More May Cause Envy…  

I’ve read a lot of blogs and posts singing the praises of the reverse sear for steaks and roasts. I was wondering if anyone has used it successfully for other items. I’m looking at it specifically for meatballs right now.

Typically, meatballs are pan seared in oil and finished with a Reading More May Cause Envy…  

Well I thInk the title sums it up… Reading More May Cause Envy…  

I’m not entirely sure what you’re looking for. Do you want an Italian bread for sandwiches or some kind of bread to go on the grill like a flatbread? Reading More May Cause Envy…  

Hi

Do you have a way you prepare soba noodles that you like?

I have not bought or cooked soba noodles before, but I have seen some pictures that looked wonderful.

Many thanks in advance. Reading More May Cause Envy…  

I haven’t used phyllo in a long time. I bought Athens brand recently and just opened it to make baklava. I’m sure that my old recipe used a 13 x 18″ cookie sheet for the layers, i.e. each sheet of dough filled the pan. But these dough Reading More May Cause Envy…  

I realize “panini” means “small bread” in Italian, but I recently had a marvelous panini sandwich, and would like to make it here at home. The filling I understand, but how about the bread? Is there a special panini bread, or can I use my homemade foccacia, or am I Reading More May Cause Envy…  

I made a classic mistake today; I used bone-in, skin-on thigh/drums for my chicken soup. Yikes! The grease! I learned here on that you can sop the grease with toast or a cold lettuce leaf. Thanks, Chowhound! Reading More May Cause Envy…  

Okay I have tried to season and reseason an carbon steel Pan. Think I didn’t get all old wax off when new. However I don’t know how to remove the old seasoning, so the pan is pristine when i begin again. Can someone please advise? Reading More May Cause Envy…