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filling for a two layer chocolate cake? My hubby LOVES chocolate and peanut butter, and he would even be willing for me to just schmear peanut butter in between the two layers of cake, but I'm looking for some kind of peanut butter type filling. Anyone?????? TIA Deb

chicken cutlet or eggplant parmigiana lasagna meatloaf

Yeah, definitely brine the pork chops, you won't believe the difference it makes. Usually thyme is used with pork.

I don't buy wine less than $20 a bottle, so that's what I cook with. A good burgundy for my sunday sauce, a combination of burgundy and port for nice simmering pot of french onion soup.

I saw it yesterday for the first time in a regualr supermarket, hefty price tag, very small bottle 12.99

Company tonight - eggplant parmigiana layered with veal and prosicutto, fontina and mozzarella, homemade garlic rolls, insalata, homemade wine, desserts will be homemade pear crunch tart, stacked cannoli, orange-apricot corn muffins. Whew! I'm tired just reading it.

Haven't tried it, but I'm told buttermilk biscuits in the can work as great dumplings over stew or chicken and vegetables.

I really do wish they would rerun the old Julia Child stuff, when she was much younger. Very informative, and she was a hoot.

I am making a new recipe tonight, garlic knots to go along with our eggplant parmigiana. The recipe calls for potato flour. I really don't want to go out and spend $5 on that when I only need 3 Tbs. So, what do you think about processing instant mashed potato flakes? CAn't be that far off...

Good, comforting old fashioned pot pie with homemade crust on top, Yum!

That is exactly what I was looking for - thanks so much! My out-of-towners will be pleased.

Nonna's caponata 1lb eggplant, diced small, do not peel 1 onion, diced small 2 celery ribs, diced small 1 cup sliced mushrooms 2 garlic cloves, pressed 1 1/2 Tb capers, or more depending on preference 2 plum tomatoes, diced 1/4 cup red wine vinegar, heated with 1 Tb sugar oregano, salt and...

I also make a dynamite pot roast with it. I brown the meat, put it in a dutch oven with a package of onion soup mix, two cans of beef broth, cup of good red wine, one onion cut up. Cover, and cook for about 4 hours. Makes a very tasty gravy. And the wine tenderizes the meat.

My husband will only eat basmati, so I buy a giant bag from Costco which only costs aorund $6.

using a bechamel type sauce for the middle layers. I made a nice big pot of sauce yesterday, and now I'm going to make some lasagne for company. Instead of the regular ricotta/mozzarella filling, I remember seeing a recipe once using a bechamel sauce. Anyone got one?

I have always made caponata for special occasions, I just leave out the raisins. I do put a little bit of sugar in it, though. Not a lot, but traditionally it is supposed to be sweet and a little sour. In fact, I heat up the vinegar and sugar solution and then pour it in. Fantastic.

I use it in meatloaf.

Yes, we do it all the time at the Pumpkin Patch Gourmet.

We are re-doing our kitchen with all new cabinets. As soon as the one goes up over the stove, I purchased an over the range convection oven from GE to go there. I'll let you know how it is.

Tappan. In fact, I',m waiting for it's arrival later today.

Well, what do you do to get falling-off-the-bone spare ribs? I've tried to par boil on top of the stove with spices, but you have to be careful, because sometimes it really dries them out. Whose got an absolutely fantastic recipe? I do smoke them for my husband, but I really hate that smokey...

Go to Michael's craft store and in the baking section they sell "magic strips". they are soaked in hot water and applied around the cake pan. It prevents the "hump", cakes come out perfect.

Flavored biscotti or nutter butter cookies makes a dynamite crust. You could pour fudge ice cream topping on top, sprinkle broken reeses peanut butter cups, dollops of stable whipped cream with cherries on top.

I use almost the same recipe, except I use 5 x large eggs, and I substitute 32 oz whipped cream cheese. You think you died and went to heaven.

You need to go to kingarthur.com and get their special mellow pastry blend flour. I own a dessert catering business, and that is the only flour I use for all of our pie crusts. they come wonderfully tender.