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I've never canned anything in my life, but want to try my hand at this with some cherries. I've googled "canning cherries" and found several sites such as this: Recipes For Canning & Preserving Fruit. What I want to know is this - is this the way I need to proceed if what I want to use them for...

Fixed skirt steak for fajitas the other night and it was so fatty, I guess, that it was impossible to eat! But I hate to throw away meat that I've spent good money on. So, I've cut it up into tiny, tiny pieces hoping an idea would come to me while cutting. No idea came. Any suggestions...

I never know for sure if I'm pick the right forum...hope this is it. :rolleyes: Just wondering if anyone is familiar with e-mealz (e-mealz.com)? Used it? Any and all opinions about it are wanted. Thanks!

My sister and I drove from Dallas to California a couple of weeks ago via I-40. So, we, of course, went through New Mexico, and in doing so, we saw several signs that said: Safety Corridor next so-many miles. Turn Lights on. Or something to that effect. There was no one to ask what it...

I found an appetizer repice that looks good, but I want to make some changes. Here's the link: https://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=12423 (I hope it works!) Since I don't like pineapple, I was thinking of using a different spread, maybe an herbed one or getting plain cream...

So, what do you do with left over egg yolks? I have 4 & odn't want to throw them away, but they aren't needed for the recipe I'm using.

OK, I've never "roasted" anything except a cut of beef called a roast before in my life. The recipe says to remove stems and seeds from the dried ancho chili's and roast under the broiler for 2 minutes on each side. I did that and nearly choked on the smell, had to leave the kitchen area...

So, I'm a pretty boring type of eater - simple food, mostly beef or chicken. I started wondering...What's my favorite non-beef/chicken main dish? I decided it's chips and queso! :lol: Not really a main dish, but it's my favorite thing to eat when I get the opportunity to go out to eat at a...

OK, I need to get a gift, just one gift that's around $5. It's for a game that will be played at a women's mentoring meeting. There's always the obvious ideas, such as lotions, candles, starbuck's gift card, potpourri. But, I'd really like something different and unexpected and the opposite...

Does anyone else really enjoy the Nature Valley Sweet & Salty Nut Granola Bars? My family thinks these are really tasty and filling, too. I was wondering if it might be worth my time, effort and $$ to try to make something similar at home. Has anyone tried this? If so, do you have a recipe...

I've had some butter, real butter, sitting out at room temp for over a week. It's been covered/protected and it doesn't smell bad. Do you think it could be bad or soured? How would I know? Would it be ok to cook with?

Approximately how many cups would 4 whole chicken breasts, cooked and cut-up make?

Lots of freezing questions today, it seems. I like my Southern Fried Chicken, but don't enjoy the mess I make when frying it. So, what I'd like to do is fry more than I need and freeze the extra. Will it taste all right after freezing, thawing out and reheating? Or will it be tough and dried...

When I think of making/eating soups, I tend to think fall and winter. But, surely there are some good summer ones, too. So, what are your favorite soups to fix in the summer?

Pork tenderloin was on sale at a good price so I bought two and had one sliced into slices about an inch thick. I kept one whole because I really like to roast them, but I had one sliced because I have a recipe at home that I wanted to use on them, but now I can't find it (the recipe)...

ok, heard a song on the local radio station on my way home and really liked it. Tried really hard to remember the lyrics so I could look it up to see what the title is and who sings it, but by the time I actually got home, all I could remember was the first few words: "History lesson number...

Does fresh basil, oregano or rosemary go well with green beans?

OK, I've bought some kosher salt, have a pot big enough for my whole chicken and I'm almost ready to go. This is for a chicken that I intend to oven roast tomorrow (Saturday), but reheat and serve for lunch on Sunday. So far, I only have two questions: Do I use sugar or not? And if not...

I'm wanting to have roasted chicken for lunch tomorrow, but will be at church when it needs to begin cooking. So, I'm wondering if it's possible to do the majority of the cooking today and then the last 30 minutes or so tomorrow? Does this work? Is it safe? Does it still taste as good?

Preparing my first ever roasted chicken. What can I do with the neck, gizzards, liver and heart? I hate to throw them away, but I know we won't be eating them. Would they make a good broth?

I'm always asking for help from yall, but you always come through. Hubby just got a face full of gasoline sprayed on his face. Luckily, he was wearing glasses, so it didn't go into his eyes. But his cheeks and inside his nose are burning. What do we do? I've tried to look on the internet...

So, why do we soak chix in milk proir to frying? I'm not talking about the coat of it, I mean like soaking it overnight. What does it do?

I read somewhere a while back that just about anything is freezable, so since milk was on a really good sale price recently, I purchased a lot and froze it. Sure enough, when it thawed out, it was just as good as new! Then I froze canned biscuits and rolls, fully expecting them to ruin, but...

Back in December, I was planning a big (at least, big by my standards!) party for my son's 16th b-day. It was a Medieval themed party and I needed help with some of the games and with the addressing of the invitations. Since you were SOOO VERY helpful :smile: , I want to share a few of the...

TCM is Turner Classic Movies. Since some of you said it's one of your fav's, just thought I'd let you know! William Holden is a great actor!