Geeky mom who loves to cook
Butter and marion berry jam.
Some sort of dip, a cold spinach dip would work. Or even a dip you could reheat when you got their. Potato skins too, you can cook them ahead of time, scoop out the insides, add back in all the toppings, then reheat when you get there.
I've used his cheese sauce recipe many times. It's the perfect dipping sauce.
Does the above recipe convert well then for things normally made with the canned crescents like taco ring/pigs n blankets etc? I'm not looking for biscuit recipes, those I make all the time. I need an alternative to the canned crescents that I use to make other things.
Congrats! Nice to see you win.
I do this all the time as well. I put them on a cookie sheet and let them flash freeze for about 40 minutes or so. Until they are hard. Then I throw them in a Ziplock bag. When I'm ready to make them, I just preheat the oven (for whatever recipe biscuit I'm using) and throw them in once the temperature is reached.
I love their Oktoberfest beer. It makes THE best cheddar beer bread.
Red Hot and Blue in Maryland.
This is timely! I just created a spreadsheet for all the stuff in the freezers. I have a big one in the basement and a fridge/freezer in the kitchen. I created a spreadsheet to keep track of what I have so I can plan out meals better.
I just got one a few weeks ago. It was on sale/free shipping from Amazon. I've been putting it off for ages for many of the reasons above, yet another tool in the kitchen, how often would I use it, etc. I've not made several recipes specifically because it called for using an immersion blender. Well I used it on some (not) refried beans made in the slow cooker. The other option was mushing them by hand. It was taking forever by hand, with the blender...zip and done! I also used it on some tomato soup. I love it now and will use it more, especially in soup recipes.
I use Alton Brown's recipe and it's awesome. It makes a big batch of dry mix and lasts awhile. It also is a stand in for biscuit and "Bisquick" mix. Mine come out fluffy every time.
I make them in a big batch on the weekend and flash freeze them so my son can munch on them during the week for breakfast.
http://www.foodnetwork.com/recipes/alton-brown/instant-pancake-mix-recipe/index.html
Grilled portabellas and ribeye steaks
Anthony Bourdain and Eric Ripert were also judges, but were only on for a few episodes. It will probably be the same for Emeril. I like his new show on Cooking channel, very laid back and informational. I think he'd do a good job.
I did some googling simon. http://www.dougcare.com/foodstorage/sinbo.htm
Does that look like something you are talking about? It's actually cheaper than the FoodSaver.
I'm 36 and revamped my way of cooking last year. My son had just turned 1 and was able to "eat what we eat" at that point. To cook healthy and to save money I got rid of most processed foods. I make Alton's "Instant pancake mix" to use as a substitute for Bisquick, I make my own chicken stock, spaghetti sauce, garlic bread, pizzas, etc. It has even turned my hubby around, the man who was afraid to eat anything healthy.
Do to feeding my little one what we eat, he eats wonderfully. He prefers fresh fruit (that was a pain in the arse during the winter!), wants my home made mac and cheese with veggies and not the crappy kind you find at chain restaurants. He is not picky at all.
Ahh Fark, that is basically where I get all my important news. All other news services are days behind them.
It's a shame, I love his show. At least we get 3 more specials out of him. Maybe he'll do something other than Iron Chef.
I saw him a few years back in Cleveland at the IX Center when the Food Network crew were doing a tour (along with local food stuff). He did the jerky on a box fan recipe live. It was pretty good.
I think I made my last hearty soup until fall this weekend. I look forward to asparagus. I love it so much! I can't wait for tomatoes that actually taste like something too. I eat a ton of salad in the spring/summer. Man don't get me started on summer sweet corn.
It's supposed to be in the 70's on Friday, I'm itching for Spring!
@ inlucem
Oh man Apples to Apples with adults is insane. We do not play it as it's meant to be played and it's very funny/evil.
We actually have a game night once a month. Board games, card games, video games. We either cook a meal or order in, then play all evening. We love the card game Hex Hex. It's all about backstabbing each other. :) Every game night we end up in tears from laughing so hard.
I'm doing two new things tonight, breaded chicken breasts with a sage butter sauce, and garlic roasted fingerling potatoes. Have to wait until the 2 year old is asleep before I start cooking though, he always has to be in the kitchen helping me cook lately.
I love pasta with my homemade sauce.
I love this book, Family Feasts on 75 dollars a Week. http://www.amazon.com/Family-Feasts-75-Week-Penny-wise/dp/0848732960
She is pretty darn amazing. She has her own kids, but then adopted many other older kids from other countries. She makes many pantry staples from scratch as well, which will help you stretch your budget. The recipes are easy to follow and there are no hard to find ingredients in them. I bought this book last year and use something in it at least once a week.
Her homemade mac and cheese is awesome, I add a ton of veggies into it and freeze it in portions for my toddler to eat during the month.
I make almost everything from scratch, but canned crescents I still buy. I did some Googling on the subject but I wanted your take on the subject. I see many recipes for crescents but I'm looking for something I can whip together (instead of popping open) and use right away for recipes that call for the canned version. Things like taco ring or mini appetizers that are stuffed with cheese..etc. Thank you for the advice.
I'm up at the crack of dawn with my toddler and of course nothing is on. FoodSaver commercials are "cooking" related so he'll watch that instead of Mickey Mouse for the millionth time.
Does anyone own/have first hand experience with the FoodSaver thing (or anything like it)? Costco sometimes has a coupon for the device and we buy our meat in bulk from them every six months.
The reviews I've read on Amazon are either glowing or horrible. If it's truly a useful device I may add it to my wishlist.
Thanks for the advice.
I have some frozen brussel sprouts just waiting to be eaten. Can I go ahead and cook them as is? Sauteed with butter/onions/garlic...or must they be defrosted first?
Thank you.
On one of the blogs I follow, the site owner was discussing the bread technique/ingredients she uses to make bread from creating to table in 60 minutes. Website of special stuff is here: http://www.fasteasybread.com/
Anyone familiar with this? It is a bit intriguing, fast homemade bread...but does it taste the same? Just seems a little weird to me. I am familiar with the process of making the dough the night before then putting it in the fridge (a la artisan bread in 5 minutes a day thing) but I have never heard of this.
I'm cooking for my inlaws this weekend as it's my father in law's birthday soon. Doing steaks on the grill and everything that goes with that. They are very very picky and don't like anything even remotely "different". Father in law's wife won't eat chocolate. (Heathen!). I'm making a chocolate French silk pie for everyone that does like chocolate, but I'd like to make a simple apple dessert that she and my father in law would love. Something I can quickly put together without too much work. I want to make this the day before. Remember, nothing fancy, has to be simple since they don't like "weird" things.
Thank you for your suggestions!
Someone on here purchased a Demy a few months back. Could you give us your thoughts on it..was it worth it? It has dropped in price recently and I'm thinking about asking for this as a birthday present in the fall. My poor recipe binder is overflowing and I have printed out ones all over the top of my microwave.
During the winter months and when it's too humid to set foot outside, I would love to have one of those stove top grills. I've read up on them and checked out some reviews on Amazon but I'd like a more informed opinion from the people here. What are your experiences with stove top grills? Any brand better than another? I have an electric stove with the coil burners.
Thanks!
I have several great recipes for different types of bread. Many recipes already come as large batches and that's fine with me. But I'd love to be able to freeze the loaves/biscuits/pizza/breadsticks, then reheat them later and have them taste just as good. Searching around google hasn't helped as there are so many different answers. There was a wonderful recipe here yesterday on Photograzing, for example, that had breadsticks. That would be something I'd love to make, freeze, then reheat later.
So the questions are, how do I properly freeze the above things, how do you reheat them properly, and how long do they last in a freezer? I have an upright freezer in the basement for long term storage.
Thank you!
I want to start making sandwich bread at home. My hubby is a bit picky, he does like honey wheat bread. I eat any kind of bread. Can I have some advice/recipes that you have tried and had success with? I have a bread maker but I enjoy baking bread in the oven as well.
Thank you.
When cooking fish, I usually aim for lighter preparations without sauce, where the flavor of the fish comes through. But this quick lemon-thyme mayonnaise melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top. More
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Fresh medium rare burger with pepper jack cheese, grilled red onions and mushrooms. Yum!