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0 Comments | June 20, 2013

Some Food Images from Japan

2018-02-20 18:23:00 chefenvy

What are they? Where did you get them? Were they good? How much did they cost?

Otherwise we can just look at any old images online.

I don’t see the point of this post. Reading More May Cause Envy…  

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Making homemade mustard

2018-02-20 03:47:00 chefenvy

I have my grandmothers homemade sweet mustard recipe that I’d love to make. Many of the recipes and videos I’ve seen do not include eggs and I have never attempted homemade mustard before. The first time I tried it, it looked and tasted correct when raw, but then I tried Reading More May Cause Envy…  

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Need New Pots & Pans - Advice? Good/Bad Brands?

2018-02-19 21:46:00 chefenvy

I’m taking a shot in the dark here considering the time that has passed between the postings! But, I have inherited my late mother’s “Lo-Heet” cookware that she and my father purchased in 1957 when they were newly married. With the exception of her cast iron skillet which Reading More May Cause Envy…  

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Fennel and anise seeds--interchangeable?

2018-02-19 20:51:00 chefenvy

This is an old discussion, but the links above are incorrect.
Correct opening link is
http://gernot-katzers-spice-pages.com/engl/index.html Reading More May Cause Envy…  

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Please, what is the name of this dessert? and a recipe, if possible.

2018-02-19 19:38:00 chefenvy

Had tea and this spicy ‘cake’ from a cart in the Marrakesh square, Jemaa el-Fnaa.
Would love to make the cake here at home in LA.
Just the name of the dessert would help but a recipe would be even better!
Thanks in advance Reading More May Cause Envy…  

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ISO Gai Loong/Ham Siu Gok Recipe

2018-02-19 19:17:00 chefenvy

I realize this is an old thread. I was just doing some internet research on gai loong.
Gai loong and Hom Siu Gok are not the same thing. There are similarities such as the filling and cooking.
Hom siu gok has a thicker dough and takes on a browner dough.
My Reading More May Cause Envy…  

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Leftover roasted pork loin

2018-02-19 18:03:00 chefenvy

I have about 2.5lb of a boneless pork loin that I roasted with a garlic, sage & thyme rub. Any ideas on how to use the leftovers or how I can reheat without drying it out? Also, will it keep until Wednesday (cooked Sunday evening) Thanks everyone! Reading More May Cause Envy…  

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Help me find coconut bundt cake recipe!

2018-02-19 14:43:00 chefenvy

I have a tried and true recipe — somewhere in the house!! — for a coconut cake I can’t find. It is a plain cake which I baked in a bundt pan with coconut milk and just a wee bit of butter, which as I recall is melted in the Reading More May Cause Envy…  

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DOTM Nomination Thread, March 2018

2018-02-19 14:05:00 chefenvy

It’s nomination time here at Dish of the Month! What dish sounds especially exciting to cook together this month? So many interesting nominations in the past year that came close to being Dish of the Month but didn’t quite make it. Will a bridesmaid finally become a bride?

If you are Reading More May Cause Envy…  

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Improving store-bought pasta sauce?

2018-02-19 01:10:00 chefenvy

Are there any quick and easy ways to spice up store-bought pasta sauce for a weekday dinner? Reading More May Cause Envy…  

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