I want to make steamed dumplings,how are they made?
I have heard that if you turn a turkey upside down and bake it it will be more juicy. Has any one here made a turkey this way?
I know you probably have had this Question many times but---How do you know when to cut your meat on the grain,or aganist the grain?
I want to know if it's me-or is the garlic. I have not been able to find good garlic any where is the last six months!It looks good,nice and firm,white,but when I get it home and go to use it it is bad! There is no flavor,and it is dry.Let me know what you think,and please give me any suggestions for picking good garlic and where to get it.
What is the difference between arrow root and corn starch? I know they are used to thicken soups and other things.What is the difference?
While on line last week I saw blog posted by some one about the best fruit cake,and I would like to thank them,(wish I knew the name) They said to check out the one at costcos.I did! And I agree!!It is a beautiful cake,and FULL of nuts and other good things(no citrus)It weighs 3# and only cost 12.99! Thanks again.They make good gifts.Yummy
How many out there stuff the turkey?That is the only way we ate it when we were young,and I still fix mine that way.When ever I fix mine now,I always get(you are going to get sick) we have never gotten sick and I just want to know your opinion .Thanks
Does any one out there have a good rice recipe using coconut milk_I want some thing tropical.Thanks
Caponata is one of my favorite dippy things to whip out for summertime entertaining. A tangy sweet-and-sour melange of eggplant, tomatoes, and briny olives, the dish plays well with summer staples like grilled bread, grilled chicken, and grilled...well, anything. This version, from Hugh Fearnley-Whittingstall's version in River Cottage Veg, calls for an ingredient that I'd never thought to include in my caponatas: chocolate.
Simple homemade waffle and pancake syrup....
Homemade buttermilk biscuits, for breakfast or simply for snacking....
Author Linda Carucci asserts that the disdain most chefs have for granulated, spice-cabinet garlic powder is unmerited. Call me a convert: this is darn good chicken.