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I am looking for a copy of a recipe that came out in a TV Guide magazine a week or two ago. I cut it out but have lost the clipping. Does anyone here get the TV guides magazine? If so can you take a look at it if you have not thrown it out yet. Thanks.

The coconut based curries are more of a soup? and the yogurt based curries are more of a think coatings for the meats?

I prepared my first shrimp curry in a coconut based sause and my wife and I loved it. I am trying to do some research on the difference between coconut and yogurt based curry dishes, other than the obvious of coconut and yogurt. I did use a store bought curry paste but am interested in trying...

I always seem to bring the sweets so naturally they gave me this task.

They didn't really make that clear. I was thinking crab rangoons but that is too easy.

For my family's Christmas meal, we are going for a seafood theme. Sounds simple enough but I have been given the task of bringing a seafood dessert. I have no idea where to even begin. Anyone want to give me some mind blowing ideas?

Tonight is a cast iron cooking night. I stopped by the Lodge Cast Iron Outlet store just west of Chattanooga, TN and picked up a couple new pots for my collection. I have a dutch oven with turkey chili slowly bubbling on the stove top and a peach cobbler in a skillet in the oven.

Well I cut it up into tablespoon size bits and froze them. I like the idea of the pea soup.

thanks for the nice idea but i had no skin. it was all 1/2 inch layer of fat.

I am making a crock pot of BBQ pulled pork but I had to cut away a thick cut of fat from the roast. Can this be saved/frozen and used in the future for anything. I know it is not salt cured so I am somewhat in doubt. Please advise.

I bought a turkey breast by Jennie-O and it is very good. I want to know how I can make this at home. How can I get the same flavor through out the meat as they did here.

There really is no comparison. I hated the store bought stuff and making it fresh is so so much better. All I can say is give it a try. You will be convinced afterwards.

That was before when I was younger and didn't watch every food dollar.

I made potato skins tonight and I usually throw out the potato pulp that is left over. Do you have any ideas that I can use for the pulp?

Its funny. My grand kids don't like baked potatoes but will eat stuffed potato skins. Very strange indeed. So tonight we are having t-bones and stuffed potato skins and green beans.

Today is fried chicken. Now understand that in my 41 years, I have never been able to fry chicken and get a good crust. Me living in the south, the frying method is something that never comes naturally on me. I usually end up with flour and buttermilk all over the place. Here goes......

Burgoo raised animals include steak, elk, deer. BURGOO

I have found one on the local craigslist posting here for a fagor 6qt for $25. Does that seem reasonable. Is a PC something that you should not buy used? It looks like new.

Using up the last of my loin roast and adding it to some noodles and a can of cream of mushroom soup. A poor man's stroganoff.

Cooking our beer braised lamb, enjoyed regularly. PUDDING

I have a new/old cutting board. My father made me a cutting board out of the old wood my grandfather had curing in his barn. I use it for cutting meats and it is probably one the most loved pieces in my kitchen.

I am thinking of getting a pressure cooker and ad it to my arsenal. I have never cooked with one but remember my mother using one several times when I was growing up for beans, turkey breast, and pot roasts. What are the advantages of using a pressure cooker? I use my crock pot for the fore...

The family reunion was a large success. We had a total of 45 show up, only 22 missing in action. Someone brought a secret ingredient pie and gave a prize away if you could guess the ingredient. It was real starchy and I thought it was potato but it was pinto bean smashed up.

I could serve the Boar's Head Three Pepper Cheese. Has anyone tried that yet? It is some awesome hot cheese. It burns but it is GOOD.

I like the combination of ideas here. I think I will do the fresh breads and a fruit arrangement around the breads. sounds good to me.