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Just a few of the dishes we have cooked.

Didn't read the whole thread so not sure if someone has mentioned this, but... be careful about what your son hears. My nephew is 9 years old and REALLY skinny. Rail skinny even though he eats the same food his family does. He started getting really self concsious (Sp??) about his weight...

No need to freeze, just keep it in a cool dark place. I'd use it in any recipe that calls for chips. Chocolate chunk cookies would be great!

Thanks for all the great ideas. I just finished making posole. I made the green version. It was pretty cool, my first time using tomatilla. Thanks again for the ideas!

Sounds interesting. I currently cook for my dog (trying to figure out what he's allergic to). Sojo sounds interesting but I'm already cooking the food so this doesn't do much for me. I've got my dog on a no wheat diet right now (that's what I think he is allergic to). Here are a couple of...

Any ideas on what I can do with left over smoked pork (not pulled pork but just a smoked pork butt). We've already had sandwiches hoping to find something else to do. Thanks!

I want my pies to look as beautiful as possible. DH's granny makes the most BEAUTIFUL pies. Hers in my opinion are perfect in taste and look. I keed trying to get there. I'll be making another pie in a couple days will post the results.

Vera, how would I cook them the first time? In a casserole dish and bake? I wouldn't mind giving that a try. I've really got the apple pie down and now am just working on improving the looks. Thanks!

Hi, thanks for the post. I use Granny Smith apples which are my favorite for apple pie. I know I can use others, so maybe I'll try a mix. The taste of my pies (for me) are perfect. I like my crust and the flavor/texture of the apples. I just wonder why home made pies have the gap and sink...

Hi, My apple pies always sink a bit in the middle after they've been baked. Does anyone know why and how I can prevent it? I don't just toss the apples in like some, I try to layer it (think tart but not as exact or pretty). I was thinking maybe I need to stack a bunch of extra in the middle to...

I freeze it for convienence. I don't always have citrus on hand and want to save a trip out while cooking. Also feel like if I don't zest all my citrus peels before composting them, it's kind of a waste (since I bake and cook a lot). auzzi, how long should it be in the oven on low? Thanks

Does anyone ever keep a supply of frozen lemon,orange or lime zest in the freezer to use? I have recently started doing this and notice that it's not as strong of a flavor as zest that is fresh. Anyone else notice this? What do you do to make it taste like it's come right off the fruit? Just add...

Some not so good Vietnamese resturants use straight hoisin sauce for dipping. Not good for dipping rolls.:mad: As for the dipping sauce, many people I know use pb/hoisin for a quick and easy way to make the sauce. My mom however makes it the old school way with a little beans in the mix. I...

My holiday baking will be banana bread, linzer bars, oatmeal cookies, citrus poppy seed cookies and spritz cookies. For Xmas dinner I'll proably do a loaf or two of bread.

Just to be a trouble maker, I'm agreeing with the lawsuit. :smile: I realize that there are those out there who aren't smart enough to read an ingredient list. That's right eveil Kraft folks, now maybe you'll actually put 4% of avacado in your dip. :glare: :lol:

I just tried an indoor smoker for the first time and it was a very cool experience. :chef: I smoked potatoes to go in my turkey and wild rice soup. Man it was easy and my place didn't stink up. I have the Cameron brand. I saw a stream of smoke coming from out of the smoker but it wasn't much...

Hi, I plan to make little orange curd tartlettes on Wed. night. Won't be served until T-Day. Do I need to put in the fridge when done? It will have a graham cracker crust and the curd is cooked on stove top, filled in tart and then baked. Thanks!

I don't care for the taste of the Wilton fondant. I've heard from others that the home made stuff is much better. Not sure how to describe the Wilton one, other than kind of like sweet playdough??

Wow, that is SUCH a tough question. My favorite cookie to make would be any cookie I've never made before. Favorite cookies to eat would be something like a molasses cookie, ginger cookie or snickerdoodle.:smile:

For the most part, I don't care. But, I have found occassions where I may not like a particular generic brand as much as I do a big brand name or another generic brand. For me, I'll try it, but if I don't like it I won't buy it again. For example, ketchup. I find that I don't like the Del Monte...

I never knew you could make your own. I probably paid mostly for the bottle. :smile: One bottle was 9.99 and the other 6.99. Do you think the raspberry vodka would be ok? I read others on this thread said you need to put some sort of simple syrup in the extract. Figured the raspberry would do...

Hey, I hope you guys who have made home made vanilla extract/esscense are still around. I bought two bottles of infusion kits. First bottle: Sonoma Syrup Co, comes with one tahitian, 2 madagascar bourbon beans. Store 1-2 months 2nd bottle: Rose & Ivy Brand, 3 vanilla beans (didnt identify...

I've already got one bird defrosting in the fridge. We're deep frying two birds this year. One "regular" one and one free range diestel turkey. We're picking up the diestel this weekend. Heard theirs isn't frozen solid so should also be ready by Thursday.

I have a couple of the nylon pastry bags but find I like the disposable ones. They're so hard to clean to get that greasy feel off of them. Oh and make sure the kit you get has one of those little tip cleaners. If not go pick a couple up. Before I got mine, I'd have to get in there with a...