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Big family dinner tonight because my mother is having surgery. So I did some spice rubbed duck breasts with a ginger chili glaze, asian sprout salad and jasmine rice. My mom I had to cook for seperately because I wanted her to have her favorite, marinated chicken breast with mango and pineapple...

It never hurts to ask someone who works there! But whenever I ask someone from the supermarket I always find someone relatively middle aged who works there because usually they end up knowing in exactly what corner its in and the price

there is a post kicking around somewhere with hundreds of pages of the best hot dog cooking techniques. As for me wrapped in any kind of meat (bacon, pancetta, salami) grilled and served with bbq sauce

I used to make a chili orange basmati rice often useing orange zest, some chopped fresh chili and browning with some olive oil (rice included start it like a risotto) and then deglaze with some white wine and stock or water and cook. It was a crowd pleaser. As for the ahi, are you talking ahi...

alix i cant believe it rained so much! the roads are going to be treacherous tonight and tommorow be careful! as for me I went to the italian market so im having an awesome sandwich with some garlic ciabatta as well as some asiago cheese

I have used miso in salad dressings in place of where I usually use mustard to bind the oil and vinegar and it works great and adds a much nicer flavor

Thanks for all the ideas and information everyone, I have been researching pretty hard and am excited to get into the kitchen, hopefully the little one ends up happy with the food! And alix I might take you up on that apple pealing! I am in saskatchewan working out of town right now but I will...

I had fried chicken, peas with a healthy amount of butter, and roasted potato wedges

thanks for all the info gb! I had already planned on doing some fruits that way, but I have a while to experiment so I will share any recipes that turn out well. Great link selkie thanks!

My daughter is going to be born anytime now and im very excited. I know she wont be eating food for a while but in the meantime I am hoping to figure out some recipes so I dont have to buy to much of that canned baby food. Hopefully someone here has some experience with this. I have heard about...

I love building a quick fruity sauce when making a pan roasted duck breast, once you remove the duck and are resting, just deglaze your pan with some red wine, a splash of stock, and whatever dark juices you have on hand, blueberry is a favorite (even leaving some berries in is a nice touch) or...

I would kill for a scoop of that ice cream right now! I had some cream of mushroom with sherry I made this afternoon, with a roast beef dinner and a baked pear for dessert. It was delicious

burritos and mexican spiced oven fries.

I am gonna grill some chicken wings, and toss them in a sauce I can make with the very little ingredients I have right now! Probly serve with some grilled potatoes as well havent figured out veg yet.

Bacon mac and cheese with fresh tomato

braised chuck flats osso bucco style with garlic mash and dont knwo what veg yet

Thanks for the support guys! I really appreciate it

Had a very emotional funeral of a close friend today, died at only 21 years old. Super sad, I ate a poutine from my favorite fry joint hoping it would make me feel better.

recipe?

multi grain bread helmanns 6 strips apple wood smoked thick cut butter lettuce left in the freezer for 10 minutes quite a few very very thinly sliced romas sea salt and cracked black

Absolutely the best way! I got a weird craving for one and I had never had one before when I was in my teen stages, maybe my mind was totally clear! haha but it Turned out great and now I still eat them even though my mind is always clear

kraft smooth peanut butter and smuckers rassberry jam, then grilled like a grilled cheese. The best!

Breakfast for dinner is my favorite! I dont do it often because its pretty unhealthy when I do but I grew up eating breakfast for dinner because it was cheap. So its always a treat when I get it now

I usually coat pork tenderloin in pistacios and never had a problem, I just pulse them until they are somewhat of a chunky type dust. season my pork with salt and pepper and some olive oil and just roll the tenderloin back and forth over the nuts until its all coated.

A few that stand out to me are: Lobster corndogs with a spicy aoili from an upscale southern piano bar in my city Also the Tuna Tataki, its from cactus club cafe which had me iffy about trying it. But it is rob feenies (celebrity chef, and iron chef winner) creation and its just amazing I also...