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  1. Dancer in the kitchen

    Cooking Smoked Turkey Legs

    Hello Everyone! It's been a while since I've visited DC. I probably need to be back in the newby forum! :rolleyes: I just don't have the time to spend in the forums as I'd like. But everyone's always so nice here, I still feel like I can come to you all with questions. So here goes . . . how...
  2. Dancer in the kitchen

    ISO of Leftover Pork Loin Recipe

    Any one have any ideas on how to transform leftover pork loin into a tasty dinner? I've tried to have the leftovers in the past & it came out dry. I cooked it a few nights ago in a rotisserie w/dijon, rosemary, garlic & EVOO. Really good the first time around, but I always have so much leftover...
  3. Dancer in the kitchen

    ITALY - Bologna?

    My husband has to go to Italy for training on an x-ray unit his company sold & I'M GOIN' WITH HIM!! :rofl: We'll be leaving the first week in August. Poor guy's class starts Monday morning which means he'll be starting class 2am our time!:ermm: Meanwhile, I'm back at the hotel with no clue what...
  4. Dancer in the kitchen

    ISO of Best Dog Food Brand

    With all the ruckus going on about different brands of dog food, I'm a little leary of the brand I've been feeding my dogs for years . . . Iams. Granted, the recall was mostly geared towards the canned & pouched foods, but one can't help wondering. Eukanuba was recommended to me by one of the...
  5. Dancer in the kitchen

    Can I refreeze chicken wings?

    My sister-in-law & her family were suppose to come over for dinner tonight, but they decided to go back to New Jersey today because of impending bad weather. I defrosted 2 family-sized packages of whole chicken wings! Can I refreeze one of the packages? They've been in the fridge since Thursday...
  6. Dancer in the kitchen

    ISO Basic Grilled BBQ Wings & Corn on the Cob

    My DH & I purchased a propane grill last summer. Would ya believe he's never grilled before?:ohmy: We've cooked the basics (i.e., burgers, steaks, etc.), but now we want to expand. This site has given me a lot of ideas & some awesome sounding recipes that I can't wait to try. :smile: Unless I...
  7. Dancer in the kitchen

    Panda Lovers

    Anybody ever check out Mei Lan, the baby panda born at the Atlanta Zoo in GA back in September? They have a "Pandacam" on her M-F from 10-5. Too cute! Check it out Animals - panda cam You also might want to checkout this one for a good laugh Panda Sneezes - Google Video Enjoy!
  8. Dancer in the kitchen

    VA - Virginia Beach?

    Pretty pathetic to be asking advice on where to eat . . . cuz I LIVE here! :rolleyes: My husband & I don't go out to eat very often, but when we do, we like to try some place different & food I don't make at home that often. We do like seafood & steaks. Already been to Aldo's, Rudee's &...
  9. Dancer in the kitchen

    Hot Jambalaya!

    I just made a big pot of jambalaya & tried to keep it relatively mild. I didn't add hot sauce or cayenne pepper. I did add chiroz (sp?) sausage, but I made sure it wasn't the hot kind. Guess it's still a bit spicy. :ohmy: My family is a bit wimpy when it comes to spicy. Any suggestions as to how...
  10. Dancer in the kitchen

    Acidity in Red Sauce

    Hey Guys! I've heard of putting butter in spaghetti & marinara sauce to help ease the acidity. Which I've tried, but my husband still gets heartburn now & then. It doesn't bother me, so it's hard for me to gage (sp?). Any other suggestions? :ermm:
  11. Dancer in the kitchen

    Anybody ever have Crappie?

    Crappie is a fresh water fish my husband & I go fishing for. Anyone familiar with it? We have quite a few frozen filets still & was wondering if anyone had any suggestions on other ways to cook it. I have 2 different recipes. 1. 50/50 whole wheat & white flour & 1/4 part corn meal seasoned...
  12. Dancer in the kitchen

    Meat cooked/Veggies didn't

    I got a recipe from the Foodnetwork for pot roast. It sounded really good & basically they said to cook it on low for 12 hours. I think my first mistake was that I used the wrong cut of meat. I used a London Broil (I know, but it was on sale) & it came out almost liver-like in texture. :sick...
  13. Dancer in the kitchen

    Hi! I'm a Newby!

    Believe it or not, my husband found this forum for me. He belongs to several other forums to talk about all his different interests, so he thought it would be good for me to do the same. I'm looking forward to see how this goes. I love to cook & try different things, but my family isn't so...
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