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Does anyone know how to make the white sauce that accompanies salsa at numerous mexican restaurants? It's like ranch dressing but much thicker and with different seasoning.

I saw an interesting recipe on a food network show. It is a sausage roll with cheese and other items placed on fresh biscuit dough. Could I make all of this ahead of time, roll it up and then freeze or store it in the fridge for two days before cooking? I've had problem with dough in the past...

I'm a big fan of the hand made variety I find in Italian markets around the Pittsburgh area. I have friends that make it on occasion back home with pork. I've read online that some folks use beef. Is there any problem any of you would see substituting venison as the meat? I realize we would...

I just made some ham and bean soup from ham that was frozen the day after Christmas. I might be able to finish it in a couple of days if we have company over. But it is a lot. Is it ok to freeze this soup that has ham in it that has previously been cooked, frozen, and then made in soup...

I have an outdoor cooker that we use on occasions to cook turkeys, fries, wings and fish for large groups. The problem with this cooker is maintaining the grease that we use. I normally reuse the grease until I can smell the food that's been cooked in it before. That usually will be 10 uses...

We are planning on having wings and ribs this weekend for the super bowl. My question is....what is the best way to cook a large quantity of ribs? Meaning 5-10 racks. It is too much to fit on my friends webber grill. He does have a multi-level smoker that we thought of using. Should we...

I've always wanted to cook a whole fish in a dome of salt as I've seen on tv. Well one of the rockfish (striped bass) that we caught today ended up around 32 inches. We gutted it, and took the head off for ease of storage and scalled it. I've been reading recipes on other sites and they all...

We make blackened fish with cream sauce frequently and run into a problem with left over sauce. Every time we reheat it, the butter seems to seperate from the rest of the sauce and it never tastses the same. The sauce is started witha roux and has cream, wine and parmesean cheese in it. Any...

I tried searching threw previous threads to find the answer to my question, but it seems that the site really wants an introduction before I can do anything. So, HI. I am interested in replacing my pieced together hand me down cookware set. I don't want anything that comes non-stick. I have...