Search results

zinfandel - lemongrass

Great, now I'm in the mood for a smoothie! Unfortunately it's 2:00 in the morning here and I don't think my family would appreciate my running the blender right now:sleep: Does everyone freeze their fruit before blending or have you had success just with fresh fruit and ice?

almond - daikon radish

imperial roll - llama

Lemon Garlic Aioli Ingredients: ¾ cup mayonnaise (I prefer Hellman’s Light) 1/3 cup finely chopped fresh basil 1½ teaspoons roasted garlic, removed from skin and smashed 1½ teaspoons lemon zest 1 tablespoon fresh lemon juice Salt and pepper to tasteDirections: Stir together all ingredients...

That looks like a terrific set of cookware. Good choice!

I too like Calphalon, however be aware that the "Simply" line tends to be of lesser quality and thinner construction and therefore will not cook as evenly as a better quality anodized or tri-ply pan. I would seriously suggest that if you really like the looks of this line, that you buy a single...

I agree that it's best to purchase pans individually if you have that option. Different type of cookware serve different functions and will perform differently. You may want to read the blog post at Find More Facts About Home & Food: Cookware - Why Choose Stainless Steel, Non-Stick, Anodized and...

Escargot - Tummelberries

Chicken fajitas with fresh peppers, onions, plum tomatoes; Spanish Rice; and of course got to have lots of homemade guacamole. Legend - your pasta sounds great. Do you use wild mushrooms?

Those sound great! I've never tried sausage in my meatballs, always just used ground beef. I'm sure that must add a lot of flavor and some texture. Yum!

Does anyone have any other type of grill pan (not cast iron) and how do you like it. I've always been afraid that using a grill pan would just end up making a giant mess of my stove.

Thanks for the recipe, Legend. Easy is always a good thing! :chef:

Thanks all for some great ideas. Uncle Bob and Jennyema are you talking about boneless, skinless chicken or do I need to cook it with bone and skins? Legend - love the idea for the chicken for the pot pie. I am always looking for a better (and easier) way to make pot pie. If you have a...

I use mine for scrambled and fried eggs, hash brown potatoes, toasting nuts (especially pine nuts), melting butter, sauteeing garlic and onions, sauteeing mushrooms and garlic to top a steak, making a roux, toasting spices, and heating small tortillas.

30 ml is equal to 2 tablespoons, 75 ml is equal to 2-1/2 tablespoons (just to keep it the same type of measure) Or 30 ml is 1/8 cup and 75 ml is 1/3 cup minus 1 tsp (5ml) Hope my math is right in the middle of the night:angel: I'll take a brownie when you're finished please:wink:

Hi All, I'm looking for the best way to cook boneless, skinless chicken breast or thighs in a crock pot to use for things like chicken salad or to add to green salads, etc. I'm assuming just the chicken along with some broth to cover and maybe a couple of seasonings would work. Does anyone...

I also like the skins removed for mashed potatoes, but left on for fries, etc. The skins are rich in calcium, phosphorus, zinc and vitamin B, so it is best from a nutrition stand-point to leave them on when possible (and if you like it that way):wink:

I often cook a 2-3 pound chuck roast in the crock pot with potatoes and carrots. I add 1 or 2 cans of french onion soup and then add water to cover everything. I cook it all day, sometimes as long as 8 hours and it comes out great. You need to be sure you have the liquid in the pot.

Caine - Where do you find pineapple vingear?

Grilled italian sausage with potato salad and a farfalle salad with baby spinach and feta. Something the kids will actually eat! :rolleyes:

Wow! These are some great ideas. I'm going to be fixing pork til the cows come home (then I'll be fixing beef) :smile: Sorry, bad joke. Thanks for all the great ideas.

Thanks for the welcome Thank you all for the nice greetings. Now if I could just get my "high speed" internet to stay up long enough, :glare: I might actually be able to participate more. Such are the joys of technology, eh? :smile: EcoGal

Hi All, I'm looking for a fresh, springtime way to prepare a pork tenderloin. Something a little lighter, maybe with some fruit or spring veggies. Does anyone have any good suggestions?:chef: Many thanks! EcoGal

One of my boys likes toasted English muffins with jelly or peanut butter. He also likes PB & J spread on a tortilla, sprinkled with rice krispies and rolled up.