Yeah, you read that right. Was making a simple sauce for pasta when suddenly my saute was no more. Whole thing is dead.
I'm looking for recipes that don't require the stove, the oven or more than one pan.
I do have a crock pot, a chintzy electric skillet, a food steamer, and an outdoor grill.
I'm looking for two sets of recomendations really.
The good food - cheap, clean, open many hours, clean restrooms.
The bad and the ugly - looks tempting but people should really run screaming. (bad restrooms assumed.)
I've decided to update my personal recipe collection - weeding out some, adding new ones and possibliy consolidating into one format.
How do y'all keep your recipes organized? Binders? 3x5 or 4x6 or 5x8 index cards? A sad envelope full of clippings and printouts that looks like something a conspiracy theorist would put together?
(I've confined myself to bed today - trying to get rest so I don't get sicker than I am - resulting in feeling BORED.)
I was trying to preserve some fresh oranges that were sitting on the counter. I thought I'd play with the pressure cooker and make some marmalade.
Three pounds of oranges made 2 1/2 quarts of runny marmalade. As it's consistancy is runny, it would be heck to spread on toast. I sampled with a spoon, having no other bread products other than corn tortillas in the house.
Any recipe suggestions?
I want to make a treat for my office mates & boss. I'm coming up blank (my brain resembles polenta lately.)
I'm allergic to tree nuts, one co-worker is a recovering alcoholic, and one doesn't eat chocolate.
My boss will eat anything.
I'm hosting this year's annual event for some friends a combo Thanksgiving/Doctor Who marathon.
So far the potluck is looking a bit thin on the ground. I'm stumped on what I can throw together in case of emergency and am open for suggestions.
My pantry is pretty basic, spices, pasta, etc. I have some fresh vegetables and chicken necks. Money is a bit tight.
I assembled two tiamisu, one traditional, one a beeramisu. Then my plans changed and now I'm stuck holding two tiramisu.
Will freezing them change their character? Or just turn them in thawed mush? Or can they served frozen? Or is there too much alcohol for them freeze?
I have a recipe that calls for dandelion greens. Am I too late in the season to buy them in the store? Or are they still available in vacant lots?
I am trying to widen my vegetable experience. I'd like to give eggplant a try. Anyone have any tried and true recipes?
Please keep in mind I am allergic to tree nuts and my mouth rashes up when I eat raw red tomatoes.
Is it okay to use fresh corn husks for dessert (sweet) tamales? I think I have enough dry ones to reconstitute but sometimes I run short. (Either I miscalculated or the cat sneaks off with more of them.)
They are going to be filled with strawberries, until I run out of filling and then they get filled with honey and golden raisins.
Bought a quart of soy milk, it was on sale, I had a coupon (my mother brainwashed me well).
Made some eggs, it was okay, the mashed potatoes were fine but the biscuits were wrong. Flat, not fluffy, minimally edible. Its a recipe I've made before and had no trouble with before.
Is there something I should be doing when using soy milk in a recipe that calls for milk? Or did I lose my biscuit kung fu?
Malia76 hasn't favorited a post yet.