I have wondered about recipe directions in which you're told to bake at, say, 425 for so many minutes, "then lower the temperature to 350 and continue baking" for so many minutes. So the food stays in the oven while it's cooling down? Doesn't that negatively affect (eg., dry out, overbake, etc) that food? I hate to admit it, but I've always avoided recipes that require doing this.
I'm on a new food regimen - low carb, low sugar - and the cookbooks I've perused at the library are depressing. Have any of the really good chefs/cooks published a cookbook for healthy eating? I need to go into this new food plan with a positive attitude which means I have to focus on great foods I *can* eat (and not think about those that I need to avoid). Thanks.
Remember all those loaves of lowcarb bread that were on the supermarket shelves several years ago? What happened to them? I ask because I'm trying to lowcarb it and am really having a hard time going w/o toast in the morning. Thanks!
We have a wide variety of supermarkets in our area (northern VA) yet I cannot find sweet potatoes in any of them. It's all those big, ugly yams and I loathe yams. They are definitely not the same as sweet potatoes - IMO they're dry and have little taste. What's going on? Our stores are local and national chains (Wegmans, Safeway, Giant, Harris Teeter). Are other areas selling sweet potatoes?
I'm searching for an entree to make for a small dinner party (3 couples) and for some reason, can't think of anything good. Our guests will arrive at 6:30-ish, we'll serve wine and light appetizers, and chat for a while. So whatever I make, needs to be able to sit a while w/o drying out. Whatever I make cannot have wine in it (2 people cannot eat anything with alcohol in it)...so I'm beginning to stress over these little challenges. Any suggestions? Thanks!
I'd like to make an ice cream pie for a dinner party this weekend. I'm thinking of using a pie crust (from the refrigerated package) in a 9" pie plate, adding two flavors of ice cream and maybe putting something between the layers, then I need a topping or two to make it Xmas-festive (but no nuts...one guest has serious allergies to nuts). Does anyone have a recipe similar to this? I know I've had it in the past...but never got the recipe. TIA :)
We recently stopped at a little cafe in W. Virginia and my husband (the adventurous one) ordered a squash, feta & walnut sandwich. I tried it and asked for part of his sandwich - it was delicious! Has anyone else had a sandwich like this? The squash might have been acorn, it wasn't overly sweet. It was served on homemade wholegrain bread. Cannot get this sandwich out of my mind :)
I recently enjoy a glass of pinot grigio at a party and noticed (while looking at the label) that the alcohol was 11.5%. I meant to find a pen and paper to jot down the name but unfortunately never got around to that. Any recommendations for low alcohol, dry white wines (crisp but not bite-y)?
Growing up in southern NYS, we always had hard rolls for breakfast on the weekend (purchased at the local bakery) or for lunch with cold cuts. I'm no longer living in the metro NY area and cannot find anything similar. Does anyone have a recipe for these rolls? Some had poppy seeds on them (as a kid I always knocked them off before taking a bite...didn't like them). Crispy crust, and like a baguette on the inside. They looked like Kaiser rolls but were not soft on the outside. thanks!
I had it briefly and can't remember where I found it. It's made with mayo and sour cream and dillweed. The other day I was so desperate I made Ina's chicken salad (the one with the walnuts and grapes which is wonderful in itself!) and left out the nuts and fruit, sprinkled it with dillweed and a little lemon juice and it was "sorta" like Junior's. But I'd love to have the original. It is soooo good on toasted rye. Thanks!
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