Recent content by pgladden

I got this from "The Healthy Kitchen" (great book by the way :D ) Two 4 - 6 oz. tuna steaks 2 teaspoons extra virgin olive oil salt and freshly ground pepper to taste SAUCE 1 tablespoon canola or grapeseed oil 2 tablespoons peeled and finely chopped gresh ginger 1 cup chopped gresh cilantro 2...

I'm for sure goin to try this! This does look very good I will try this very soon on my family... But can you exchange the shallots for onions :D :D :D Pada

Thanks for the great explanation kitchenelf! I have some recipies that call for self-rising flour and I am trying to partially replace the white flour with soy flour and was thinking that I should add a little more soda or powder to make up the difference. Now I have a better idea which to use...

This looks GOOD! I'll be trying it soon. Does it save well in the fridge or should you make just enough to eat at one time? Pada

Thanks to all that suggested ways to crisp up my cheese biscuits. I finally got a chance to make them again. They turned out a lot better cooking them at 425 degrees. The only thing is that I must have subliminally taken starrleicht's suggestion cause I burned up one batch :eek: That batch was...

Don't worry you can always "fix" cast iron. What you need to do is scrub it down real good so that all of the rust is gone. Then start breaking it in all over again. Keep the griddle oiled and then anytime you use the oven throw the griddle in there after you finish cooking with a good...

I am not sure, but I will ask and see what comes of it. It will be after the holidays as my friend is out of town. I will have to find a way to work in a meal with the dressing over the holidays. I think it makes a greast break from the usual blue cheese, thousand island type dressings. I truely...

Thought I would share this with everyone. Got this receipe from a good friends mother-in-law who is Japanese. Ginger Salad Dressing Ground fresh ginger (about 1 Tbs) rice vineger (about 1 tsp) miso (about 2 Tbs) sweet mirin seasoning (about 1 tsp)...

I too love my kitchen aide mixer. My mother got me one for a wedding present 25 years ago and have used it well over the years. My husband hunts and we have made venison sausage and ground venison. The one my mother had is also still running (I gave it to a friend when she passed on). It is...

Here's a tip that I use to have a good supply of fresh minced garlic. I will mince an entire bulb of garlic at a time and store in my refrigerator. Then whenever I need some I can just spoon it out. I think that it tastes better (not as strong) as the store bought minced and it saves cleaning...

Welcome to the "I burned a pot club!!" I think that you can't claim any kitchen expertise until you kill off at least one pot. I still get reminded by family about the time I left a whole big pot full of baby bottles and pacifiers on the stove and came back to a clump of melted plastic. That one...

Cheese biscuit recipie Here's the recipie for cheese biscuits (canapes) I use. 1 jar Old English Kraft cheese (You can only find this during Christmas so the rest of the year I finely grate extra sharp cheddar cheese.) 1/2 cup Crisco (or butter) 1 cup flour 1 teaspoon salt...

I have a recipe for cheese biscuits hor doerves that come out more cake like than crunchy. I have bought some that are nice and crispy and would like to have mine turn out the same. The recipe is flour, butter, cheese and spices (tabasco, salt, and pepper). Any ideas??