I want to use up some pantry items I have around and am thinking of making a pasta salad dressed with a jar of chimichurri. Can anyone help me with ideas on what else to include? I can't quite figure out what would be tasty...maybe asparagus, tomatoes, or feta? Any suggestions are greatly appreciated. Thanks!
Does anyone have a tasty decorator frosting recipe? I have a basic one by Wilton: shortening, powdered sugar, water...but is doesn't taste very good. I would like to use one with less shortening and maybe with some butter and cream cheese. I need this to ice a cake, as well as decorate the cake with a drawn on motorcycle (per my 5 year old nephew's birthday request!).
Thanks for the help.
I am getting my grocery list ready for my Thanksgiving recipes and need a little help...
One recipe calls for 1 3/4 c half and half...another calls for 1c whole milk and 1 c heavy cream. Isn't half and half just half whole milk and half heavy cream?
Could I just buy all half and half and use 2c in the second recipe, or just buy whole milk and heavy cream and combine to make 1 3/4 c half and half for my first recipe?
Thanks for the help!
I am making a basil infused lemonade and thinking about using lemon basil instead of sweet basil. Has anyone tired this? Do you think it would be tasty? Thanks!
I'm thinking of making strawberries with balsamic for Mother's Day dessert. I was thinking to serve them over vanilla ice cream in a chocolate bowl. How does this sound? I haven't made it before and am not sure how the strawberries would be with the chocolate. Any feedback? Thanks!
Calling all caterers:
I am catering my first event, a photography exhibit. (My brother in law's company is hosting, thus the opportunity for me with no previous professional catering experience.) I need assistance on how many appetizers to serve per person. The event is from 7 - 10 pm on a Friday evening, and they are expecting 50 - 75 guests. The information I was able to find through my own research said anywhere from 6 to 12 bites per person per hour. Also, I don't know that people would attend for all three hours, so should I guesstimate one hour per guest? Thank you for your help!
I would like to make chocolate mousse for a party in a few weeks, and need help with a recipe if you've got one. I have never made this before.... Thanks!
I would like to make homemade falafel and have done quite a bit of research online, and read the other threads on here...but I still have a few questions:
~if using dried beans, do I use white or yellow, my store has both. Also, the ingredients on the package are chick peas and salt...does this sound right?
~what is the differences between using dried beans or canned, like flavor and texture wise...
~then what sauce to serve them with, tadziki or tahini?
Also any other tips or tricks offered is greatly appreciated, thanks!!
Going to be in the greater Pittsburgh area tomorrow, I have tried Primanti Bros...what else shouldn't I miss?
I am wondering, of all the widely available turkey brands out there, which is the best one...thinking along the lines of taste and juiciness. I am thinking of brining the bird, so I don't think I want a Kosher one. Also I have read that frozen birds will be juicer than fresh, is this correct? Any suggestions on which brand to go with? Thanks.
I am planning to make a few varieties of crostini for an appetizer and am interested in some creative yummy topping ideas. The group eating will be children and adults, and the other menu items fit into the "comfort food" category. I really want to WOW everyone with my appetizer. Thanks!
Planning a weekend getaway to Parkersburg, WV...any advice on where to eat? We are game for anything...Thanks!
I caught a rerun of Throwdown with Mark Isreal of the Doughnut Plant. I was surpirsed/intrigued by his reaction to the Throwdown and Bobbly Flay. He did not seem happy to be celebrated as the doughnut genius he is. Any ideas on his odd reaction?
I am going to attempt to make creme brulee for my parents anniversary and I need help. I have researched a lot of recipes and am more confused now than ever. All the recipies have the same ingredients, egg yolks, heavy cream, sugar, and vanilla...but the quantities all vary for the same number of servings. Do I use 8 egg yolks to a quart of cream? 11? 6? How does the varying quantity of ingredients change the outcome?
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