Recent content by Glorie

You go girl! Glad you're back!

Does the chicken need to be whole? Can it be cut up? Sprinkle chicken pieces with salt/pepper. Brown in olive oil, add several sliced garlic cloves, rosemary and 1/2 c white wine. Simmer until alcohol is gone. Voila!

You went to Le Cordon Bleu??!! That's been my dream!

The soup idea is good but I don't think it's the right ingredients for a soup. If it were me, I'd make a rangoon out of it. Mince the fish (cooked first), add cream cheese, chopped spinach and minced green onion. Fill the wrapper and deep fry

I'm not and haven't been able to for over 2 weeks now - it's frustrating :ermm:

I used to have a juicer but found it was a waste of money. Unless you are really, really IN to making lots of juice daily, I say don't waste your money. I made a pretty good profit in the garage sale for it though, lol

I do the same as Mama. Baking is more science than cooking :smile:

Absolutely! Just check out my avatar :lol:. My fav (and the only one I have) has moo cows

Thai peanut chicken

I believe it is, yes

Hmmm, I've not had any trouble but then again I've always used boxed stock. As long as the soup doesn't stay out at room temp and is refrigerated, I'm sure it would be fine - just make sure that you heat it up good before you eat it :o)

I'm assumming this is Greek - sounds fantastic! May I ask a stupid question though....if salt cod is not available, would fresh work?

Doesn't it mold in the refrigerator? :rolleyes:

Sorry it took me so long to get this, it's been hard for me to locate anything on this site lately. YOU'RE ON!! Clam chowder throwdown chowdown!! :lol:

You can also use a small pan which works just as good :smile: