Sue

Pepper,Cinnamon,Celery Seeds,Cumin,Oregano,Thyme & Rosemary All UnSalted~Together Is A Great "Sub" Mexican Rub

Donna (Food on the Table)

Quick thinking and a great idea, Lynn--sounds kind of like a savory version of a graham cracker crust!

Barb

Just wanted to share on this: a few nights ago I was making quiche and used a frozen pie-shell. Prebaked it, so that worked fine. But husband likes quiche more like a pot pie, and I only had one pie crust, so I used phyllo dough that I found in the freezer to make a quick (and fancy-looking) top crust for it. It worked out perfectly.

Chef Leslie (Food on the Table)

Good suggestion, Barb!

Anonymous

I have to vote for gas. It heats up to quick easy to use especially with a good grill. We made an investment purchase of a good one.
Now I am place food in the middle and do not use that burner. The heat then is very even and dinner is done in 30 minutes or less.

Chef Leslie (Food on the Table)

Charcoal will always be more flavorful. It's just the nature of the beast. However, a great way to add flavor to food on your gas grill is to add a smoke pouch! Simply soak some wood chips (can be bought at some grocery stores or almost any big box store - such at Home Depot or Lowe's). I like mesquite or apple chips. Soak the wood chips in water for about 30 minutes then place them in some heavy duty aluminum foil (about 1 cup will work for most anything that doesn't need a long cook time- make 2 pouches for a recipe that needs a longer cook time, such as beer can chicken and replace the first pouch with the second when it stops smoking). Fold all ends of the aluminum foil together to make a burrito-looking pouch. Turn pouch over and poke about 10 holes in the foil with a knife or a fork. Place under the grate of the grill over the "coals" and turn the grill to high. When it starts to smoke you're ready to cook!

Anonymous

Slow cookers have been on the market for how many years? If they weren't safe they'd have stopped making them a long time ago. Agree with everyone else.

Chef Heather (Food on the Table)

Christine, you should try mixing the baking powder with some flour and then gradually add your egg wash mixture to the flour mixture. This should achieve your desired results. If you would like I can would be more than happy to share a recipe.

Christine B.

Thanks, I just saw this! I never used any flour in mine. I guess that was the problem. I'd love to have your recipe if you don't mind.

Chef Heather (Food on the Table)

Hi Christine! I uploaded my French Toast recipe to the FOTT site. You can find it it here: (http://www.foodonthetable.com/recipes/392761-puffy-french-toast) Let me know if you have any questions and how it turns out.

Anonymous

Denise, flavored cider or white vinegars or balsamic vinegar are great substitutes.

Donna (Food on the Table)

@Denise, depending on the recipe, you could also use broth (chicken/beef/veggie/potato), plain water, sometimes even milk or half and half, or even juice. Wines are used so often not only for their own flavors, but because they enhance and carry other flavors in the dish so well. Does your husband have a problem with the sugar content in alcoholic drinks? If there's a specific recipe you're looking for substitutions for, please let us know!

Chef Leslie (Food on the Table)

@Denise, you can also substitute chicken or beef stock for wine in most recipes.

Janine

My mom also had a GREAT COOL dessert that you will LOVE!!! My mom was a chef and made EVERYTHING from scratch, lol and this is a yellow cake, make from the directions and cool , then get LIME JELLO and make it and then poke holes all in the cake on top and pour the jello over the cake and then chill, eat the next day with a dollop of fat-free whipped cream, so MOIST !

Janine

My mom made the BEST FRUIT salad with a TWIST !
2 bananas
1/2 glass of those cherries, (optional)
2 small cans of the manderan oranges
1 cup marshmellow
1 cup walnuts
2 apples, cut up in chunks
and 1 cup cooked rice (thats the twist) you can also substitute those tiny tiny cooked round pasta with little holes in them, don't know the name, someone made it with that and it tasted like the consistancy of tapioca if you like that instead, and you pour sugar over the rice to sweeten it, not sure how much

Mix everything together except the marshmellow last with the whipped cream , fold those in and CHILL , OH MY GOODNESS SO GOOD !!!!

Janine

oh the cherries are called, marschino cherries

Leah

Please share Chef Heather. :O)

Desiree

I have found the best baking mix recipe that makes the most amazing pancakes! I keep the baking mix made up in advanced so all I have to do is mix up pancake batter, or biscuits or whatever. Here is the link where I got the recipe from: http://chickensintheroad.com/cooking/quick-mix-biscuits-muffins-and-pancakes/
I promise you, you will LOVE THEM!

Chef Heather (Food on the Table)

Thanks for sharing your baking mix recipe Desiree! I have uploaded my pancake mix recipe to the Food on the Table site. For those who are interested here is the link: http://www.foodonthetable.com/recipes/387691-pancake-mix

Andrea

Pasta is one of my daughter's favorites, and it's so simple & affordable, so I'm always looking for ways to vary it as well. A lot of comments are already here & I haven't read through them all, so I'm not sure if these ideas have already been mentioned... 1. Garlic sauteed in a mix of melted butter & olive oil, & topped with grated parmesan (one of my daughter's favorites). 2. Pesto made in a food processor with spinach and/or fresh basil, olive oil, pine nuts (optional), & parmesan cheese. 3. Add some lightly steamed or sauteed veggies to your favorite tomato sauce, such as zucchini, onions, yellow summer squash, & red bell pepper.