I want to make a lobster mac and cheese that is gourmet and grownup. Most mac and cheese I've experienced tastes good - but usually the consistency is blobby and gummy due to copious amounts of cheese. Any secret to mac and cheese that has great flavor AND texture?
I am doing buffalo chicken tenders for a group of 8. I would like to have the tenders breaded (mixture is spicy flour-egg-spicy flour) before they arrive and so can then just plop them into the deep fat fryer. Can I do this, or will breading become mushy, gummy, etc., therefore, ruined, if I do this say 1 hour ahead of frying?
Help! I continue to try to get domed, snowball-type cookies, but they always come out of the oven flat! What is the secret to getting baked cookies to retain that perky, rounded shape like they look in the pictures??!!$%
Sure hope I spelled that right.....
I'm looking for an appetizer that is a new take using smoked oysters. They now come packed in water, rather than the old standard linseed oil. Any ideas???
I do a lot of entertaining and am always struggling to find simple, but effective ways of garnishing plates of food. Cookbooks that include pictures of the finished plate are very helpful - but does anyone know of a website, book, etc., that is focused on the presentation of food?
I am interested in trying a Peruvian seafood recipe that includes use of rocoto peppers. Not sure I can find any of those in the Seattle area. Any ideas about substitutions or sources for finding these peppers? I understand they are fairly hot and have a unique flavor.
I hate buying a full quart of buttermilk because of a recipe calling for a cup. So, I tried a recipe for making buttermilk at home. Every recipe I find calls for adding white vinegar or even lemon juice to "milk". I tried this using my normal nonfat milk we use at home and was not real impressed with results. By "milk", does one mean whole, 1%, 2% or what??@@#$%
I have a beautiful summer antipasto recipe that is melons with Prosciutto, toasted almonds and crumbled blue cheese, resting on butter leaf lettuce. It is drizzled with white balsamic vinegar and olive oil. I have never heard of white balsamic vinegar and would prefer not to have to invest in it for one recipe. Anyone have suggestions for substitutions?
Family and friends getting ready for our annual trip to Banks Lake for week of sun, fun and water skiing! We are tired of the usual hot links and/or meat/cheese sandwiches with chips for lunches.
Any ideas for something different but easy, that appeals to discriminating adults as well as sunburned, hyperactive, dirty kids?
I got very brave and decided to try blackberry souffles for dinner guests last weekend. All went well until I removed them from the oven to serve we found they were no where near done. So, we had blackberry pudding and guests of course pooh...pooh'd my embarassment.
Despite 3 glasses of wine at the point where I started souffles, I followed the recipe exactly and cooked them in water bath for time specified. My question is: how can you tell when they are done? What should the consistency be in the middle?
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