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Than you all for your hints and suggestions.

It seems that I added my Cajun seasoning to the Alfredo sauce at the wrong time, last. It left a gritty texture. What would be your suggestion on how to get rid of this.

Would anyone out there have a recipe for a sauce similar to Red Lobster's? DH and I love theirs.

I keep both on hand. I use Hellman's or Kraft mayo in recipes which call for mayo, also for dips and tartar sauces and when using sour cream. I use Miracle whip in sandwich spreads and for cream style slaw. My DH prefers MW. I lean toward mayo. My grandmother always said that Hellman's was...

Great suggestion K-elf Would this work for peeled garlic also? I have been storing my garlic in vinegar. Not sure about the safety, but it sure makes for good vinegar. What is your feedback on this?

Is biga the sponge used in ciabatta (slipper) bread? I love artisan breads as well as tangy breads. My oven is on the fritz (thermostat) and what baking I am doing is by the 'seat of my pants'. I don't like over baked bread.

Yeah, me too. I have so many (two shelves full) and I am into them every day I cook.

Thanks for this link with all it info. It's good to learn something new every day, even though I may never see it in our local market. :D

Here is a site with lots to choose from. Hope this helps. http://homecooking.about.com/library/archive/blbeef36.htm

Thanks for this cabbage recipe to add to my collection. I love cabbage too.

When I make chicken or turkey noodle soup, the noodles are the very last thing I add, sparingly, and dry from the package. The thin, curly ones. I stir them in then. I turn off the heat and put on the lid. They finish cooking on their own.

I love soups, and I like my veggies al dente. If it is possible, soups made day or night ahead, are best. The flavors and seasoning have time to blend. I never cook my soup for very long.

This recipe is similar to the one I used the very first time I ever made Hoppin' John. I did not use the dried black eyed peas. The ones I used were in the produce in a 1 lb carton with recipe on it. They also come in the frozen food section. I covered the peas with water and cooked them for...

Too late for New Years day, but good any day of the year CABBAGE FOR A KING 6 Cups chopped cabbage Cooked in salted boiling water Drain 1/2 cup chopped onion 4 tablespoons butter (divided) 3 tablespoons flour 1 can or 2 cups diced tomatoes (undrained) 2 teaspoons Worcestershire sauce 3/4...

I adopted the, cabbage on New Years, from a dear friend, whose maiden name just happened to be Wagner. I have continued, throughout the years. This year I added the noodles and sour cream with a pinch of ground anise seed, couldn't find my caraway. It was a refreshing change. It is very easy...

Had it for New Years lunch. I always have cabbage on New Years day, in one form or another. Very good, even DH liked it. I used the sour cream. I happen to like anything with sour cream in it.

Marmalady, as usual, you have hit the nail right on the head. To learn. That is why I am here.

You have three choices. Change recipes, make less or feed it to the pets. :mrgreen: Just kidding. No, not really.

WayneT, one of the posters here, would be a good one to help you. PM or e-mail him. He can help you find what you want and show you how to do it. Or he probably could do it for you. Don't feel bad. I'm from the same place and I don't know how to either. I just haven't found the nerve to...

:oops: Did it again :oops:

GUEST????? I'm not a guest or anonymous. Guess I had better login. :lol:

Hellmans is my favorite, but I buy Kraft Mayo if it is on special. I use Miracle Whip for some things. I keep mayo and MW on hand at all times.

Lifter, :?: you just gave me my ' word for the day'. :lol:

I have one of those 16 oz cheapies, which I use to break down a 10 lb tube of hamburger, into one pound pkgs, for the freezer. Not terribly accurate, but it works for me.

It doesn't keep well? If SAF-Rapid Rise qualifies as "instant", do you want to hear about my 11 year old yeast? Still going strong. I have taken good care of it. Stored in the freezer, with only a small amount, 1/4 to 1/2 cup, stored up-side down in a jar, in the frige.