4.58 / 5 Stars | 530 Reviews
"A simple but delicious egg casserole flavored with cheese and oregano."Read more
Deep Fried Main Dishes: Chiles Rellenos (Stuffed Peppers)">Deep Fried Main Dishes: Chiles Rellenos (Stuffed Peppers)
4.31 / 5 Stars | 108 Reviews
"This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice."
Hi I bought some Perdue chicken (leg quarters) on Saturday, the sell by date is 8/19, doesn't that seem like too long of a time?
I want to wait to cook them until tomorrow but not sure I should wait that long even if the exp date is 8/19
I'm experimenting with chicken skins, tried the oven, frying pan and boiled down, then allowed to fry. They all turn out pretty good but I'm looking for that puffy, light, crispy texture you find in commercial prepared pork rinds. Is it possible to get that with chicken skins?...Read more
Essentials of Classic Italian Cooking: Appetizer and Soup Recipe Reviews">Essentials of Classic Italian Cooking: Appetizer and Soup Recipe Reviews
Potato Soup with Smothered Onions (page 96) I discovered this recipe when I was looking for (1) a way to use up a lot of potatoes; (2) make use of some newly made chicken stock; (3) avoid buying additional ingredients; and (4) help-yourself meals and snacks for friends who are staying...Read more
How do I make light puffy home made chicken skin chicharron?">How do I make light puffy home made chicken skin chicharron?
Tired of getting scolded for eating only (or stealing others') crispy chicken skins, I thought I would venture to cook ONLY the skins. I was further encouraged when I found a bag of commercially produced skin chip snacks in a small ethnic corner store here in southern Ontario. Found...Read more
Fresh and Local Chinese Cooking - Goodbye Bottles and Pastes">Fresh and Local Chinese Cooking - Goodbye Bottles and Pastes
Some of us have been discussing how when cooking American or European food, we demand freshest ingredients, yet when cooking Chinese, we submit to our cookbook recipes and use the jarred chile bean paste, chile paste, bean sauce, the cheap rice wine from the Asian market, and so on. Why...Read more
I did the same thing last year only trying to recreate the "green" milk tea sold in bubble tea shops. I had my best success with loose leaf jasmine tea (they don't really use green tea), liquid fructose (you can purchase it in plastic bottles from stores that sell Taiwanese...Read more
Cod Steaks [Hake Fillets] in Tomato Sauce with Ginger and Black Olives, p. 81 I made this a couple of nights ago, without having first read this report. I enjoyed this dish. I made a half recipe, with about a pound of fresh roma tomatoes, which I peeled and...Read more
Thanks but I already found a potential answer online, but thanks again. 4C Reading More May Cause Envy...Read more