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0 Comments | June 24, 2013

Welcome! You will find all of my recently posted recipes here. There are lots of yummy recipes written by far better cooks than me. Trust me when I tell you not to trust my cooking directions ;)

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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Oscars 2018

2018-02-18 23:42:00 chefenvy

Starting to plan for 2018!! Anyone have a movie themed menu? Very difficult this year!!!
Lady (Bird) fingers
Darkest (hours) chocolate tortes
Italian for call me by your name
Mushroom omelettes for Phantom Thread :) )
Tea for Get Out Reading More May Cause Envy…  

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Salmon cakes - help?

2018-02-18 23:33:00 chefenvy

Can you please answer the question Reading More May Cause Envy…  

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Sous Vide Pork Shoulder at 165F, Smoked 2 hrs first, water turning rusty colored about 6 hrs into the cook

2018-02-18 13:55:00 chefenvy

Yesterday I decided to try pulled pork and this calls for a temp of 165F for 18-24 hrs. I smoked it for 2 hrs then vacuum sealed it up. I always do multiple seals on each end on long cooks so I sealed each end 3 times each one about Reading More May Cause Envy…  

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Apple Cake recipes

2018-02-18 08:29:00 chefenvy

There is now a correction as to the number of apples. Reading More May Cause Envy…  

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Cuisinart Griddler cooking times that work!

2018-02-17 19:13:00 chefenvy

Janie – I understand what you are saying. I’m sure there are any people who have made lots of good stuff on the Griddler and would love to get more recipes. As you say, the ones in the book are sparse. I’m going to be brave tonight Reading More May Cause Envy…  

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SF Chron: Blum's Coffee Crunch cake recipe

2018-02-17 18:04:00 chefenvy

SF Chron just posted this today: Reading More May Cause Envy…  

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Making chicken broth from bones

2018-02-17 14:11:00 chefenvy

Cooking the bones and or frames with garlic, onions, shallots, leek, olive oil, salt and pepper adds some flavour to the stock, it helps to use 4 liters of water.

Setting the temperature to medium heat gives best results especially since you don’t want to ruin the flavour of the broth, Reading More May Cause Envy…  

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nopalitos: too slimy!

2018-02-17 05:49:00 chefenvy

I agree about not overcooking them. I slice them as thinly as possible (significantly thinner than the most immature pads) and cook them just until they turn an olive green color (no longer). I find that slicing them thinly prevents the gooey insides Reading More May Cause Envy…  

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March 2018 Cookbook of the Month: VOTING

2018-02-17 01:18:00 chefenvy

To vote for SMITH & DAUGHTERS, please click the heart in the right corner. Reading More May Cause Envy…  

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cornbread as hot cereal - am i the only one?

2018-02-16 23:41:00 chefenvy

I love it that way Reading More May Cause Envy…  

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"The Good Food of Szechwan" by Delfs, any fans out there?

2018-02-16 20:19:00 chefenvy

I’ve had this cookbook since 1974. A family favorite is the “Hot and Peppery Chicken” I’m planning on making it tonight, as a matter of fact. Reading More May Cause Envy…  

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Swedish rolls -- any Bennies/Johnnies out there?

2018-02-16 03:44:00 chefenvy

College of St. Benedict Swedish Rolls

*3 1/2 cups +1 tablespoon all-purpose flour or unbleached flour
*1 teaspoon baking powder
*1 teaspoon soda
*1/2 cup +2 tablespoons granulated sugar *1 1/2 teaspoon salt
*1/2 cup +1 tablespoon lard
*two eggs
*1/2 cup +2 1/2 tablespoons sour milk
*1/2 cup firmly packed Reading More May Cause Envy…  

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Do you need to refrigerate dried beans while soaking them?

2018-02-16 03:33:00 chefenvy

You people crack me up! We are talking about dry beans! Do you really think a dry bean can “spoil”? Good God. I’ll answer this simply . . . soak the beans in water. Don’t worry about anything else in the world. Did Obama Reading More May Cause Envy…  

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Why I chose Staub over Le Creuset as a new cook

2018-02-16 03:24:00 chefenvy

At 50, I finally got the “courage” to learn how to cook and consulted with sales associates at Williams-Sonoma, Bloomingdale’s and Sur La Table for the best-quality enameled cast-iron cookware. I also asked friends and neighbors, who are experienced cooks. To my surprise, most recommended Staub over Le Reading More May Cause Envy…  

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meringue-tartar question, and tip on making flavored meringues

2018-02-15 23:41:00 chefenvy

I just started playing around with meringues this past week. So far, pretty good success.

My question: The recipe I am using so far calls for 1/4 tsp of cream of tartar. What happens if I use, say, 1/2 tsp? Or 3 tsp? Will there be no Reading More May Cause Envy…  

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