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Thanks Kaylinda That sounds so good and easy. Will definitely try making this tomorrow. Thanks a bunch!

Thanks Amateurcook! I love duck legs! I will definitely try it. Most of the time I use my crockpot to make Chinese congee. I think I am just secretly wanting my husband to buy me one of those big Williams-Sonoma crockpots just so that I can start using the W-S slow cooker recipe book...

I'm going to need a different recipe for rolls because my rolls are a bit on the sweet side to accomodate apples. I tried stuffing it with veal chop meat, potatoes, mini onions, and bacon (from my Le Cordon Bleu cookbook -- Veal Chops Grand Mere), and it wasn't all that great. Need rolls that...

I made Apple Rolls last night and they were excellent!!! They were like kolaches from a store. The bread had sesame seeds on top and an apple wedge with a sprinkling of cinnamon sugar. I think this was really addictive to eat when you get a mid-day hunger pang. I'm not a bread baker but...

Hi amateurcook I own this book too but I would like to know which recipes you like the most. I don't know where to start!

Jessejazza, I own a Rival crockpot and never had an urge to make any cakes using this. I prefer to use the oven since the timing usually has to be precise within 5 minutes. I'm not sure how much room for error you can have in a crockpot. I agree with amateurcook that if your baking soda is...

I know this is a belated post but I just saw this topic today. Honestly, there isn't a book that can teach you as well as watching someone do it. I am just like you in this respect, I don't learn from performing a recipe. I need to know why I'm performing it a certain way. I agree with the...

Thanks folks for the positive reinforcement :smile: I think that when I foresee how the food will taste and not get nervous AND not eat candy or snacks while I'm cooking, it is so much the result I want. I also believe that my thyroid meds are making me more thirsty. That can definitely...

I hate to admit this but my cooking has gone towards the bad side. I used to take any recipe and make it taste good. Now, even my traditionally made recipes are bad. I don't know why! Now, when I go to the kitchen to cook I get really nervous. I used to watch FoodTV diligently and now I...

Thanks StirBlue for the link. There are lots of recipes I am dying to try. MMMM, Girl Scout Samoa Cookies and White Castle Burgers!

Thanks StirBlue. You're right, it is all about the dressing. I will keep a look out for it. If you know of any good copycat recipe sites, please let me know!

Hi Barbara L Thanks for the reply. I looked using your technique and I still can't find anything. If you know of any recipes similar to shell pasta with mayo that would be great!!!

Hi Everyone I went to Fresh Choice yesterday (similar to Souper Salad, I guess) and had some nice cold pasta salads. One in particular that caught my fancy was a shell pasta salad with peas and mayonnaise. I think I've had these in a lot of other buffet style delis in NY. I looked through...

I guess I will just follow the directions as-is and not salt them prior. Since I have to dredge the eggplants in flour before putting them into egg shouldn't I just season the flour instead? Thanks.

Hi folks I had a bad experience with a recipe a long time ago regarding not salting and draining the bitter tastes out of sliced eggplants. I saw this recipe on epicurious.com and wondered if I need to remove the bitterness from eggplants before following the recipe. If I do or don't, please...

But if I choose to saute or braise, shouldn't I brine it first to ensure there is a lot of moisture in the chicken and prevent it from getting overdone too quickly? I've never steamed chicken before. How long should I steam it? Thanks.

I am cooking Mulligatawny soup tonight and it calls for cooked chicken (chopped up cooked chicken breasts was what I used to put in) that I would eventually throw in when the soup is almost done. My experience with this recipe is that the chicken breasts I cooked would sometimes result in...

Hi Folks I'm a newbie to the DC Forum and I love this forum b/c of all the new things I learn from reading your wonderful posts. 1st Question: I think I may have damaged my Calphalon One Nonstick 12" Fry Pan b/c when I tried to clean the pan after poaching eggs somehow I used a knife to get...