Other than straight-up braised or raw with peanut butter, how can I prepare (i.e. use up) a bunch of celery?
I have a bunch of Israeli couscous (long story). Anyone have any recipes they'd be willing to share?
I am in a similar situation as the person who wrote in with an abundance of onions to use up - my parents in Upstate NY send me about a dozen apples every year from their local apple farm. I can only eat a few before they start to turn to mush or I get sick of them. Any ideas for recipes besides the obvious - pie or applesauce? PS I do not have the equipment to can anything.
Also, if I do go the applesauce route, do I REALLY have to peel them? My logic is that if I can leave the skins on for mashed potatoes, surely it would work for applesauce?
Thanksgiving is upon us and this is my first year as "head cook". I want to make a pie crust from scratch (for pumpkin pie of course!) but I have heard its a tricky endeavor. Does anyone have a foolproof recipe or some tips for ensuring it is endible?
In an effort to channel my uber-domestic mother last Sunday, I made Easter dinner for 5. I bought a ham that could easily feed 10 or so. Good news - no one got food poisoning or dropped dead at the dinner table. Bad news - we have more ham left that we know what to do with.
I can't stomach any more ham sandwiches or plain reheated ham. What else can I do with the leftovers?
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