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Hi all. This is my first go at canning and I have a quick question. I'm using this recipe and I have a dwarf peach tree, so my peaches are small but very juicy and delicious. The problem with them being small is that it takes a long time to get them all skinned and cut up. I have twice (may even...

HI all! I didn't think this would be a tall order, but I cannot find exactly what I'm looking for. I'm headed to Socal next week to visit my husband. You see he works out there - lives in Navy barracks, though Navy retired - and we only get to see each other and spend time together twice a...

I have an excellent slow cooker Tuscan Chicken Stew recipe that I love. However the economy being what it is, and my local market also being what it is, I need to make a change. Traditionally cannellini beans are used, but I'm tired of the cost of those type of beans as well as my market being...

I've done a Google search and I am seeing different answers. While all agree on what it actually is, that being "the upper layer of milk in a container enriched by whatever cream has risen" and that it occurs in non-pasteurized milk. What everyone disagrees on is today's equivalent. The...

Okay, I love this video. The problem is I have no idea how much 350 grams or 14 oz. or cooked rice is. I mean, I get that 8 oz = one cup, IF we're talking volume but this sounds like a weight to me. Should I just go with two cups of rice? It kind of looks about 2 cups-ish.

I'm having such trouble! I managed to get some acorn squash on sale at a local farmer's market and I have such picky eaters in this house that it's quickly turning into a nightmare. I thought this would be a nice change, until they hated the baked acorn squash I made the other day with brown...

I have a condensed cream soup base recipe that I absolutely adore with the typical standard ingredients of butter, flour and milk. I've used it for baked potato soup, cream of chicken/mushroom, cream of broccoli and so forth. The one thing I cannot figure out though is how to make a condensed...

I'm stumped and cannot come up with a good side for my Caribbean chicken wraps. Normally I would serve a salad, but I don't like lettuce and usually use spinach instead. Well, the wraps have spinach too because I don't like lettuce! :lol: Oh and by the way, that spinach is just yummyful in the...

I found this recipe which sounds interesting, except that I don't like the creamer ingredient since it has no nutritional value. I suppose I could use non-fat dry milk, but how much should I use to make it as creamy as the creamer? Or should I just forgo the whole thing and find something else?

I know about using milk.. yummy! in fact, I always use milk, basil and some hot pepper sauce. What I'm wondering though is if I could/should add some stewed tomatoes (chopped? pureed?) to it or if that would just be too nasty. I have tons of cans of stewed tomatoes (long story) and I'm making...

I have acquired copies of some ancient family recipes. I was amused at some of the references in the recipes such as a peck of tomatoes. I couldn't help hearing myself leap into Peter Piper as I read it. :lol: Anyway, there are a few mysteries I've found such as a box of flour. I know about a...

I found a recipe online for a slow cooker sweet and sour chicken, but it calls for sweet and sour "simmering" sauce. What is that? Can I not just use regular sweet and sour sauce? I would post the link but this site won't let me (yet). :sad: It's for a 3-ingredient recipe and because I'm going...

Let me first explain why I need to know this. I posted a question in the Discuss Cooking Road Forum (it won't let me post a link to the post) titled ISO hotel room recipe ideas,where I needed to get some ideas on cooking on the road. One suggestion that I am going with (I'm going with all...

Hi all. Before I go on, this isn't a travel dining question for those who may think it is. I'm brand spanking new to the forums and goodness knows I sure wish I had found this before. What a wonderful site, and the icing is that they're full of such amazingly knowledgeable and helpful folks...