Like the title says, I'm looking for a weeknight vegetarian cookbook. I'm not a vegetarian, but I seldom cook meat these days (although vegan need not apply). I'm cooking for one, if that makes a difference.
I'm looking at getting some better wine glasses. I had my eye on this glass, but the "24% lead crystal" caught my eye.
It seems to me that regularly consuming an acidic beverage from lead crystal would be a bad idea.
Can anyone recommend good alternative?
Well, over the holidays the topic of wine making came up and a couple relatives said that they make wine, and it's not really that difficult. Has anyone done it? Can you make good wine yourself? Any tips or suggestions?
I saw an ad yesterday on PBS Create for a complete wine kit for $65...
Over the weekend I did my first beef roast. I've done pork shoulders before, and did the beef boneless chuck roast the same way (which may have been my first mistake).
I applied a dry rub and braised the roast, covered, at 250deg F until it reached an internal temp of 190deg F. I removed the...
I had lamb chops last spring at the Belagio, but I've never made them myself. I got a good deal on some lamb chops at the store this morning and am looking for some ideas on how to prepare them. Now it's snowing with a 20 below wind chill outside, so indoor recipes only please.
I'm working on gingerbread pancakes. I worked on this some time back, but could not get any ginger taste (despite using 2-4T per 1/2 cup of flour). The problem had to have been old/bad ginger. I now have some fresh powdered ginger, and I'm starting again.
Here's what I'm going to try first...
I would like to get a magnetic knife bar for a number of reasons. The problem is that I have a couple of ceramic knives that I still use on a regular basis, and I'm not sure where to keep them. If I have to keep my knife block, that defeats the purpose of getting the magnetic knife bar...
I have a couple of non-stick griddles that I use for making things like French toast, grilled cheese and pancakes. I wash then with a cloth or a sponge, then towel dry them and they look clean. Later when I get then out to use, I can see a shadow on the surface. Scratching with my fingernail...
I am trying to find a certain type of whisk. The end resembles a slightly un-coiled spring, and is circular so that it can rest flat on the bottom of a pan. My sister has a nylon one. She thinks that she got it through Pampered Chef but their website doesn't list anything like it.
I never gave much thought on how to hold a kitchen knife until, while helping out in my sister's kitchen, I kept ending up with cuts on the index finger of my knife hand. I eventually discovered that I was resting my index finger on the back of the blade and the false edge of her knives are...
I love cornbread but there are times that I do not need a whole skillet of cornbread. So I bought a stick pan. No matter what I do, I cannot keep the cornbread from sticking. I grease the pan. I've tried preheating it, I've tried not preheating it but nothing seems to make a difference...
I am looking for some way to use the following eclectic bunch of ingredients:
Canned chipotle peppers in adobo sauce
I have some ground beef or chicken that I could also throw in.
I added some Szechuan Peppercorns to my last Penzeys Spices order on a whim. I must say that they have a unique flavor and are unlike anything Szechuan that I have ever had. Does anyone have experience with these? Any ideas what I can use them in?
Kahlúa-flavored French Toast
1/2 cup milk
1 t Splenda
1 T DaVinci Kahlúa-flavored coffee syrup
3-4 slices bread (I prefer Texas toast or homemade Brioche)
Set the bread out on a plate overnight (optional)
Combine the milk, egg, Splenda & DaVinci syrup
Preheat skillet or griddle (medium-low...
I have a Bread-Machine Brioche recipe that takes 4 hours to make (1 hr 45 min to mix, 1 hr in refrigerator, 45 min to raise & 30 min to bake). Can I leave the mix the dough one day and leave it in the refrigerator until the next day?