Search results

This recipe looks more involved than it is. The entire thing takes less than an hour. I served it with buttered wine rice, but I might roast baby potatoes next time. Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges (Gourmet Magazine) Serves 4 1 tsp. fennel seeds 1 lb. pork tenderloin...

Roast chicken one day, make chicken salad the next. How long would you be comfortable keeping this?

I never prestuff my turkey before roasting for safety reasons. My question is how come they sell pre-stuffed chickens, pork chops, flank steak, etc. in the fresh prepared foods part of the grocery store? How can that be safe?

I made two pans of cannelloni last week for Christmas and froze them. I'm cooking them tomorrow (they've been thawing since yesterday). I think I'll have way too much and am wondering about refreezing the leftovers. What do you think?

I'm going to make steak and cheese eggrolls this week. All that comes to mind as a dipping sauce is horseradish/mayo. Ideas??

Our newest Whole Foods store has a special egg section that includes quail eggs, duck eggs, specialty chicken eggs like Rhode Island Red,etc., and ostrich eggs. Have you ever prepared any of these eggs? If so, what's your opinion? I'm fairly new and hoping I'm posting in the right place.

xx

xx

I came upon this site early this morning when I was doing a search for a veal filling for cannelloni (BTW, I will be substituting ground chicken). After browsing a few minutes, I decided to join. I live outside of Washington, D.C. and have 3 grown children, but no grandkids yet. :)