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We decided we wanted to try smoking our own chickens and brisket this year and maybe do a smoked turkey for something different for Thanksgiving if we're any good at it. Is there any special we sh...
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Thanks--we wound up getting a pretty inexpensive one (late summer sale, I guess, because it wasn't that cheap to start with). We had to stoke the fire a few more times than I expected to but it was okay. So far have only tried chicken and pork butt, but they came out great.
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I do mine in a wide pan in close to two inches of water with a little vinegar and salt added. The easy way to get those neat little round egg packages is to stir your water to create a whirlpool,...
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Anyone have any different ideas about using yogurt for snacks--especially something kids might like?
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You often find really cute ice cube trays with different shapes like stars, hearts, moons or whatever. We've gotten a bunch of those at Ikea and they're great for things like this.
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I remember hearing someone say that they made mashed potatoes using Yukon Golds and sweet potatoes combined. If I'm going to do that, do I boil all of the potatoes together first, or does one kind...
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How long will it hold for? I picked some crab legs up the day before yesterday--didn't get a chance to make them last night but figured they'd still be okay today. But this morning there was defi...
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No wonder. I bought first thing in the morning thinking I would use them the same day, and they weren't at all frozen.
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user submitted recipeWater, quinoa, olive oil, red onion, green bell pepper, fresh mushrooms, asparagus spears, golden raisins, fresh ginger, salt and pepper, medium shrimp, lime, olive oil, and italian flat leaf parsley.In 27 cookbooks-
It can be pretty easy to work beans and other proteins into your breakfast. We actually like to. One of my kids wants eggs almost every day, so I just make a big batch of hard-boiled eggs since I can't be running a breakfast buffet every morning! Another thing I always have on hand are bean/cheese quesadillas on corn tortillas. I cook and season the beans from scratch, put a four-ounce scoop of the beans on a corn tortilla, sprinkle it with cheese and top with another tortilla. Cut in half or quarters, and freeze them. Takes just a minute to pull them out and heat them up.
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Can someone please settle an argument for us? What's the difference between a flan and a quiche, or are they actually the same thing?
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Does anyone have a really nice one? We're invited to a seder tomorrow night and this is what I was asked to bring (potluck). The hostess said it would be easy to make, but I'm really not sure wha...
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I've done this in the past. Pretty basic, but you can always dress it up a little more with some paprika or other seasonings in the coating. http://www.cooks.com/rec/view/0,1942,150170-244202,00.html
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user submitted recipeVegetable oil, carrot, celery, yellow onion, garlic cloves, smoked sausage, kidney beans, beans, tomato, bay leaves, dried thyme, salt, ground black pepper, and fresh parsley.In 10 cookbooks
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Makes sense this could go in a slow cooker, too. Anyone know how long I'd need to cook it that way?
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Or can it use some other sort of fat, instead, like maybe an oil that's better for you?
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Here's another question for you. If I'm using a different kind of flour, like something for a gluten-free dish, can I expect it to do the same thing as a regular flour in terms of making a roux?
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Thanks for posting the info, Anne!
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If I want to make good chicken soup or stock, do I have to use chicken bones or a chicken carcass that hasn't been cooked or roasted yet? I mean, do I boil or roast a chicken just for the stock an...
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I'm not trying to be super-authentic, but I thought I'd try making some Japanese-style food to get a break from the Thanksgiving food, and I got some sticky rice. Is there a trick to cooking it?
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Thanks! You know how you can cook regular rice in stock or with herbs so it starts out with more flavor? Is there anything along those lines I should consider doing?
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Interesting--see, I thought you might say to use vinegar or maybe something to sweeten the rice.
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While I'm asking the questions about cooking for a diabetic, is Mexican cuisine off-limits now? It seems that our favorite dishes are probably all too indulgent. This really sneaked up on us--my ...
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I hate to admit it, but I used to use the bottled ones from the store. Is there a way that I can make something that tastes as good but is really healthy? My husband was just diagnosed with diabe...
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I'm looking for vegetarian main dishes in lieu of turkey.
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Tofurky roast! Here's a link you can copy and paste: http://tofurky.com/recipes/recipe_details.asp?RecipeDataID=31
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I read someone's FB status tonight and their friend was talking about how he spatchcocks a chicken. Have never heard that before--what does it mean?
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For the ingredients you'll need a pumpkin, one bottle of apple cider, a bottle of cranberry juice cocktail (if you wanted a more tart drink you could use plain cranberry), three 12-ounce cans of gi...
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I didn't look closely at this at first because I thought maybe it used the pumpkin, but we were invited to a last-minute party and I did this and it was really nice.
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Are you supposed to just peel the outside layer of onions? I always go down another layer or so until there's no brownish skin left--do I have to bother doing that? Also, sometimes it seems like t...
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Thanks for answering this. I always wondered if it was okay to just wash the black specks off or just get rid of the onion.
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user submitted recipeShallot, olive oil, salt and pepper, beef broth, port wine, tomato paste, beef tenderloin roast, dried thyme, bacon, butter, all-purpose flour, and watercress.In 4 cookbooks
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We wound up with a delicious dinner, but I admit that I had to keep going back and rereading the recipe to see if I was missing something. It said to roast the shallots, but then never said to do anything else with them. It also said to saute bacon and set it aside, but it didn't seem like I was supposed to do anything else with the actual bacon. What I actually did was to keep the bacon drippings from breakfast that morning, and I browned the seasoned beef in them. Then, instead of using a large roasting pan, I just put the beef in the smaller pan on top of the roasted shallots. I covered it with foil and let it cook on its own for the recommended 25 minutes but it was still extremely rare. Because we were in a bit of a hurry, I then added the beef stock, tomato paste and wine to the pan, recovered it with foil and let everything come together. Don't know if that's how it was supposed to work, but it was great anyway. I'd probably never bother to use more than one heavy pan for this in the future, though. :-)
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