Search results

Tonight will be homemade sourdough/ whole wheat bread and cabbage rolls. If really energetic, there might be room for some homemade pierogi's too. Yumm!

I'm Canadian so there is plenty of leftovers: Turkey/stuffing/gravy/vegetables/salads/rolls/pumpkin pie/praline cheesecake. Way too much leftovers. Need to learn to size down next year.:rolleyes:

I'd be doing a breakfast Strata. Throw it together the night before, pop it in the oven and just reheat. My company always loves these and it leaves me free to enjoy them at breakfast time. Here's the base: Basic Strata Base 12 slices bread, cubed 1 pound cheddar cheese, shredded (or half...

I've never made a clafouti before, but this sounds like something we'd love. My neighbour just dropped off a box of apples, so it's on the menu this week. Thanks for sharing the recipe.:rolleyes:

Last night I made up 10 pints of the roasted tomato sauce. I roasted all the veggies and herbs in the oven and then put them through a food mill. Oh my goodness, what an incredible flavour! Thank you, thank you for the hints from this site. I'll make all my spagetti sauce this way from now...

Once the cabbage is pounded, it makes its own juice. I don't add any other spices whatsoever, but a friend of mine likes to add a touch of caraway to hers. You can also make sauerkraut in a jar too.

Just wondering if any of you out there make your own kraut? I just made a five gallon crock for the winter. The way I make it is cut cabbage, pound it out and add salt to taste. Put a weight on top of the juice and let ferment for 14 days in a warm spot. Any other kraut makers out there...

It doesn't completely dry the leaves, but it turns them black and they are still somewhat pliable and full of that wonderful taste.

Gazpacho---oxtail

All these ideas sound great and thank you. I just found out today that the recipe I'm looking for is called Ja Doo Chicken Wings. Inspire anyone else?

When making my french toast I always add a teaspoon so or more of orange juice concentrate and cinnamon to the eggs and milk. Yummy!

I hope this is where I should post it. If not, excuse the newbie, but this recipe has made me famous with friends and even the baker next door. After I post it, I'd like your favourite bread recipe. My Favourite Hearth Loaf Step One for the sponge: 1 cup bread flour 1/4 cup whole wheat...

When I was a teenager just day ago (lol) my favorite breakfast was to crumble up a couple pieces of brad into a pot add milk, brown sugar and cinnamon. Must get back into that......I feel younger already!

It's not spice.....salty to the taste and crispy. It's not batter or breading either. Hmmm? Attack plan, I like that one.

I'm so glad to be here. I should be off to bed, but I'm enjoying reading the forums so much. I've a new addiction!:rofl:

This didn't happen to me right? Working in a restaurant we were in a hurry to cook another turkey for hot turkey etc. Well I rubbed the bird all over to make it happy and threw it in the oven forgetting to take out in the inner bag holding the giblets etc. That particular day the bag was made...

Yes it might sound like a dumb question, but how do you put the pizza on the stone without one of those wood paddles? I've tried sliding it off of another dish with parchment, but it does look somewhat defected in shape. Mind you, the taste is mighty fine.

My daughter absolutely goes crazy over the deep fried chicken wings that we get at different chinese restaurants. I've tried soaking the wings in buttermilk, and many other things. I'd appreciate any suggestions you have so that I can serve her up some that she will say, " Now that's a ten...

I like to layer mine in a sealed plastic container in the fridge. Between layers of basil I put salt. This holds the best taste for me yet.

I also freeze it in icecube trays for pesto in the winter. What I discovered this year is putting it in layers in a sealed plastic container covered with salt in the fridge. This to me holds the best basil flavor yet and you can use the salt after you've removed all the basil.

What to do with green tomatoes I like to make a green tomato salsa and can it. What I also do is to wrap tomatoes individually in newspaper and put them in a cold spot in my basement. They ripen at a slow rate and I have fresh tomatoes long after the frost here.:smile:

Hi All ! I found this site tonight and am excited about joining as I love to cook, read recipes, make up my own recipes and share ideas. I'm an avid gardener too and love to use my fresh or preserved produce in my recipes. Looking forward to trading ideas and recipes as I'm from a rural...