So I am making my Great Grandmother's Sugar Cookies and I'd like to ask you all the best way to sour milk. I want to stay as true to the recipe as possible. Thanks in advance :)
I am not happy with my current pie crust recipe. I am making pumpkin pie for tomorrow and would like to try a new crust recipe. If you have one you use regularly and you want to share, I'd be very thankful :)
I bought a bag of buttermilk powder yesterday, because I swear I read somewhere it enhances certain baked goods. Which of course now I cannot locate the source ;p
So have you used it in baked goods? Does it make a difference?
So on the way to check out at the grocery store, I see the White Chocolate Candy Corn M&Ms. So I got 2 packages. Now I need to decide what to make with them. Haven't opened the package to taste them either. That might be dangerous.....LOL
So blondies or cookies came to mind right away.....what do you think? Any fabulous ideas. I have to bake for a cake/cookie walk at the end of the month.
I need to make about 250 mini cupcakes for an event I am participating in August 11. I will be representing my Real Estate Firm. The colors are Red and White. The icing must be white becaue I will be making piped initials in red candy melts.
That being said, I'd like the cucake to be red. BUT, I do not want to do red velvet....it's WAY over done. Something different but with mass appeal. I am drawing a blank.
Any suggestion and/or recipes greatly appreciated!
I love good Chicken Salad. But it seems so many eateries have absolutely boring, uninspired chicken salad. Seasoning the actualy chicken seems lost. And just mixing in some mayo, grapes and nuts do not a chicken salad make...IMHO.
So what are your favorite chicken Salad recipes? I think mine is pretty good....grilled chicken, mayo, saour cream, curry powder, apples, pears and celery. Sometimes toasted pecans or almonds.
Since Cinco De Mayo is Thursday, I thought I ask if anyone has big cooking or eating plans.
I am catering a shin-dig at my church. Preparing a Taco Bar, Real Re-Fried beans (with Real lard and chorizo) spanish rice and Tres Leche Cake. Didn't have much of a budget ;) My sister's husband is Mexican and his mom is a WEALTH of Mexcian cooking information and techniques....and her food is to die for.....
So what are you doing to celebrate the Mexicans defeating the Fench at the battle of Peubla?
I am totally feeling uninspired today. I need to use up a fair amount of boneless, skinless thighs. DH is diabetic so pasta is out. Tired of grilling, don't have all I need for a decent stir-fry. Help me out guys......Thanks!
So this little kid, Enzo, has a terminal illness and his wish through the Make a Wish Foundation was/is to cook a meal with Ina Garten. But she said she is too busy!?!?!? WTF?? Too busy to grant a dying childs wish?!? It's 1 meal for goodness sake!!
But Kudos for Michael Symon and others for offering to cook with the little boy and fly him and his family to them.
You are a total looser in my book, Ina. Too busy to cook 1 meal with a dying child.....nice..... :( Priorities...
Ok, I am totally in love with buna shimeji mushrooms (Beech Mushrooms) my not-so-local Hong Kong Market carries these (of course) and every Saturday there is a sweet little lady who is cooking them in the wok with oyster sauce and soy. The little sample I get is heavenly. So I generally buy several packages. I use them in stir fry and they are divine with a roast. I find myself replacing my baby bellas with buna shimeji.
So how are you using them? And if you aren't you need to try some soon!
I need a tried and true dessert recipe that is as vissually tasty as it is tasty in the mouth. Our office party is on December 17 and a prize will be given for the best dessert. I am new in the office. They have no idea I can cook yet. Good time to show them what I can do. So give me your suggestions, please!
Ok, how do you roast your turkey? I roast mine upside down. I find that the whie meat is far more moist. I do flip the bird over and crisp up the skin on the breast the last 30 minutes. Oh, not roasting bag either and I use a fresh(not frozen bird). Thoughts?
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