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I've got a package of firm tofu....some garlic...frozen spinach and broccoli, I can pick up some oyster sauce if needed, and chick stock...what can I make...I've also got white and brown rice and a pack of frozen mixed bell peppers (red, green and yellow)...I can also get an onion...now tell me...

What is a good pasta to use for Chicken Noodle Soup? I don't want something that's going to absorb the broth and get puffy and icky. I want something to maintain it's original cooked texture...something that will keep for a day or two without having to add more broth...is that even possible?

I'm looking for a recipe, they're basic peanut butter drop cookies with a hersheys kiss stuck on top. (I know, I kinda just gave myself the recipe....but no) Got it. Peanut Butter Blossoms. ;)

I have found that I favor cooking chicken dishes. All the time. Sometimes, I'll crock pot a pork roast, and once in a while I'll fry some fish...but I typically almost always have chicken on the menu. I live in an apartment, have a small but decent oven/stove, and have a very tight budget...

I know it's do-able... I've got a couple of large ripe pears, and some black berries... I'd like to half the pears and bake them with some sort of blackberry mixture in the center... what could I use to make this work? I've got to make this tonight...or the pears will go bad. I've got brown...

I have never roasted a chicken, and with cooler weather LOL on the horizon, I'd like to start. However, I've got no clue as to what I should rub/saturate/sprinkle it with. Help?

Post a photo of your workspace, you know, your kitchen! Where the magic happens! Share with us! Who's first?

I've got two little baskets of fresh Blackberries...no idea what to do with them.

I bought a tray of chicken pieces on Thursday last week, and it's been in the fridge since then. Never gone up to the top. Is it safe?

Is there harm in this? And is it safe to transfer a cold pan from fridge to an electric burner? I'm tempted many times to store large soups and dishes in the pan I cooked them in the fridge...but wonder about some things.

Which are you stronger at? Which do your prefer? Which do you fear most? Are you great at both? Personally, I'm better on the stove top, where I can stir, taste, touch up, etc. In the oven, it's such a "closed door policy". LOL

Persimmons! Persimmons! Saw them at the farmers market today...but $2 a pound??? Sigh. Love this time of year. Persimmon cake. Persimmon muffins. Persimmon cookies. How do you use persimmons?

Other than coloring dishes (and btw, which dishes?) what does this do flavor-wise? How is color/taste different from Saffron?

I poured the cooking grease into a cup, covered and refrigerated it. Now what?

I'd like to make a sauce other than pesto, with some fresh basil...ideas? Would be used with potato-salmon cakes.

I've got a decent amount of stock from boiling chicken the other day. I've frozen it, what can I make with it? How many times can it be thawed and re-frozen? If there's no harm in refreezing, I'd like to use it next time I make Spanish rice instead of plain water. Tonight I'll be making...

I've got a brand spankin new cast iron frying pan. What would you suggest I make first? Do I really need to season it first? Or is there a dish that will be great for doing that?

I have a box/mix of yellow rice and chicken thighs. I'd like to cook the chicken IN the rice mix as to flavor it up, any precautions? Brown the chicken first? Contamination risks? I've also got onion and tomatos to throw in....I was thinking a sort of paella...without the shrimp. Am I off?

I don't have any barbecue sauce, or any other sauce for that matter, except a bottle of "smoke". I've also got onions, garlic, salt pepper paprika and garlic salt, some tomatoes, and mustard. Oh, and I've got Pork (either in butt or shoulder form, I can't remember) :) What can I do to get...

At 2:00 yesterday afternoon I turned on the crock pot on Low and let my beef cook till about 8:30 last night, then I switched it to WARM and let it sit overnight, where it sits NOW. Is it still good? Did the temp drop too low while on WARM or is it still good? I'm at work and heading...

I purchased a pound or so of chicken parts with a sell by date of Jan 25th, placed it in the freezer on or slightly before that date and have forgotten about it. I took it down yesterday and put it in the fridge to thaw, so I'm guessing it is nice and thawed by now. Is it still good? Been...

Do you rely on measuring cups and spoons for measuring exact amounts called for, or do you eyeball it? If you eyeball it, how long did it take before you were comfortable doing this?

I bought a quart to make some chowder, now I'm left with a little more than a cup of it. I want to use it, but how? I've also got some sour cream that I must use soon. In the freezer I've got some marinated pork (al pastor style) and a little bit of chicken quarters. Suggestions?

Is it safe to say, if you want to cut the serving size in half - reduce the ingredients qty by half?

I've got two cans of Corn Chowder that I'd like to personalize/make better...suggestions as to what I could add to make it special?