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I have two questions. I am having company Monday. stew always tastes better the second day, but I would like to do half on Sunday and finish it off the next. I thought if I browned the meat, added the garlic/onion/bay leaf etc. etc., and cooked it slow the first day - then cooled and...

Does anyone have a recipe for a casserole that includes these items. I can find one for rice, soup & chicken breasts, but nothing that tells me about putting the chicken stuffing on top and baking. Would I cook my rice first or could I put it in raw. Would the stuffing soak up too much of the...

Hi, I had a bit of pastry left and decided to bake it for a single crust pie. I am going to make a lemon pie tomorrow and wondered if the crust will be too soggy by then and should I put something on the top of the crust to keep the filling from soaking in too much. Thanks

I put this in the slow cooker forum, but have not received an answer and I need one soon. I am making this for a potluck, but there is a meeting before the supper. The recipe says to add the tortellini 15 mins. to cook before serving. I don't want the pasta to get too soggy, so could I cook it...

I want to make this recipe for a pot luck supper. It says to add tortellini the last 15 mins to cook. Since I am taking it to a place that does not have kitchen facilities, could I pre cook the tortellini at home and just put it in the slow cooker to heat up just before the supper? The problem...

Hi - I have been scanning the internet looking for a good meatloaf that doesn't have any tomato product in it - be it the sauce or whatever. My husband has high potassium so cannot have tomato. Can't seem to come up with anything interesting. Does anyone out there have a good recipe I could use...

Hi - My husband has high potassium problems and cannot have whole grain or whole wheat bread. The store has quit making 60% so wondered if anyone had a recipe for 60% bread made in the bread machine. Thanks:smile:

Do you get good gravy from using one of those electric ovens? Will the turkey brown enough to produce a good gravy?

Hi - I have some wild saskatoons and have never made a saskatoon pie before. Any recipes out there!!! I know I have to cook them on top of the stove for a few minutes as they have tough skins, but do not know how much liquid to add, etc. etc. Thanks

I would like to make my turkey stuffing in a crock pot. I have looked up several recipes and some say to add two beaten eggs. Why would I need to add eggs??? Is it just a preference thing or do they add to the taste or consistency of the stuffing. Thank you.

I have been married for many years and still can't make a cheese sauce using shredded cheese that doesn't become a mass of chunk cheese by the time I am done. Last night I had the cheese melted into the milk; added the macaroni and it curdled leaving a huge mass of cheese. Can anyone tell me...

I just went out to pick some asparagus from my garden and come to find that they are woody and hollow in the stems. I mean all the stem, not just the usual woody part. Can anyone tell me what happened!!!!:mellow:

Hi - Can I make up a carmel sauce a day in advance that has whipping cream in it and is boiled for 3 minutes . I was worried it might become sugary if I did this. Thanks

Hi - I am new to the forum. I had a recipe for a pie made with a bottom pastry crust - precooked and the ingredients were lemon concentrate, water, marshmallows and whip cream. I can't find this recipe anywhere - not even anything similiar on the net. Anyone know of this and, if so, would please...