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If someone stopped by today they would have gotten freshly baked Chocolate Truffle Cookies..noone stopped by so more for me and my honey!

Got this recipe from another site !oops!...made it. Its great..thought I would share. For Potatoes 4 medium potatoes 2/3 teaspoon salt (to taste) 1/4 teaspoon pepper 2 2/3 teaspoons butter or margarine 1 1/3 whole eggs 1 cup shredded swiss cheese or cheddar cheese or...

Hi Crewsk..Rocket is another name for Arugala.

In the Kitchen...2hrs is certainly enough time and yes covering it w/water is right..but here is the ? re flavor...what else did you add to the pot...grns, vege,etc...its a combo of chicken, grns, and vege. that will ultimatly flavor your soup. I normally cook the chicken in pieces as I find it...

PA Baker...I must add another WOW..those baby bottles look too cute to eat!! Your creativity is fabulous...

OH 2 ii"s....thats too funny.....sorry Kitchenelf..I'm not that good at following recipes exactly as is...I get ideas and then go from there...perhaps a bad habit of mine!

Thank you Kitchenelf..I made this dish last night and dinner was delicious. My minor changes..I use ass't mushrooms..in this case a mix of shitaki and cremini..I dont measure my liquid (just a habit of mine!)...I added a heaping teaspoon of red current jelly, I started adding this as a finish to...

You said it well....enough is enough..lets all go about enjoying the site!!

And so it is!

In the Kitchen...remember noone can do anything to you without your permission...your opinion of you, is whats important..what makes his opinion right and yours wrong? His need to have power is actually his weakness...people who feel good about themselves have no need to put others down..its...

In the Kitchen...I applaud your strength..its amazing how being brought up a certain way can set an unhealthy route for our futures..you were oviously in a tuff situation and it took a lot of your own inner strength to get out. Remember to give yourself a lot of credit for doing so. As far as...

From scratch is a very interesting topic and as we all see can be interpreted many ways. I think w/baking its a bit more clear cut as if you dont use a cake mix or premade puddings, frostings, or crusts..its made from scratch or maybe an even better term "Homemade". With cooking it may be a bit...

Made these bars yesterday...subed walnuts for macadamia nuts,,no prob..they are easy and tasty..just thought I would pass the info on...as they are worth making.

Lifter...if you use red wine you will be creating an entirely new dish..witch is certainly ok..but if you want to stay closer to the original..may I suggest you use the chicken stock and a good hit of dry sherry or mediera...you will be staying closer to the original and both of these choices...

I'm sorry to disagree but firstly rinse the chicken after brining and dry it because it wll not brown properly if wet...the nxt thing is the brine is not meant to be a sauce...I say toss it....a brine is suppose to be a salty solution w/the use of sugar and sometimes spices....use it for what it...

All I can say is YUM! Happy New Year!

I have 2 different ideas for you...one is to cook it over saurkraut...I use a dry rub to start....brown meat and then put over saurkraut and beer. Roast. Next idea is to make the roast over apples...you will end up w/applesauce which goes wonderful w/pork. This method I use a rub of Herbs de...

Thanks...I think I will make them tomorrow

You picked the fishiest fish to start with...meaning they are strong tasting not at all mild. I don't know that its the best place to start! Salmon is also one of the healthiest fish you can eat. Milder fish may include...sole, flounder, tilapia, grouper..to name a few. Fish can be broiled...

My chicken sits in buttermilk overnite, I add Franks Hot Sauce (the mixture looks pink) granulated garlic, granulated onion, kosher salt and pepper....Since you dont have overnite..I would let it soak as long as possible. Or you can "brine" your chicken in salt..no sugar..as it will burn when...

Thanks Jkath this looks like a good and fun recipe..I was wondering do they puff up when baked because of the egg in it...do they get golden? Just want to know what to look for when making. Thanks

Once again although I logged in I wasn't..I'm not trying to hide my identity!!!!

Sounds great thank you!

I am not trying to hide my identity.....apparently I wasn't logged on. I do however want to thank some very helpfulk and lovely people.

You are right cous cous is a pasta..not a grain.