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Thanks griller.

The sauce served with chips is not baja sauce. We eat baja sauce every time we make fish tacos. I think the recipe from allrecipes seems right. Haven't had time to try it though. I'll try to whip it up for the Super Bowl since we are having a nacho bar.

vagriller, Our favorite mexican place is called "El Rancho." It use to be Cinco de Mayo and had a few locations. We frequented the one in Grafton most Friday nights for about 6 years. Really got to know the staff well. New owners took over up there 3 years ago, but the previous owners...

Makes sense that it is a VA thing and so strange to the rest of you. I live in Hampton Roads, which encompasses Williamsburg to VA beach. It does accompany chips and salsa, I didn't realize it wasn't served everywhere or I would have mentioned that. I love baja sauce, especially when we make...

The stuff I'm thinking of is not cheesy at all. I do love the queso with chorizo though. This is more sour creamy and served cold.

Does anyone know how to make the white sauce that accompanies salsa at numerous mexican restaurants? It's like ranch dressing but much thicker and with different seasoning.

I saw an interesting recipe on a food network show. It is a sausage roll with cheese and other items placed on fresh biscuit dough. Could I make all of this ahead of time, roll it up and then freeze or store it in the fridge for two days before cooking? I've had problem with dough in the past...

I'm a big fan of the hand made variety I find in Italian markets around the Pittsburgh area. I have friends that make it on occasion back home with pork. I've read online that some folks use beef. Is there any problem any of you would see substituting venison as the meat? I realize we would...

We make these all the time but our best ingredient is the cole slaw we put on the tacos. Just shredded cabbage, shredded carrots, about a cup of miracle whip, the juice of 5 or more limes, cayenne pepper (the more orange the cole slaw gets the better), and salt and black pepper to taste. Mix...

Thanks a lot.

That quick reply is why I love this site. I didn't want to freeze this ham again and get anyone that ate it later sick. That would be much worse than cooking something that didn't taste any good. Thanks for the help.

I just made some ham and bean soup from ham that was frozen the day after Christmas. I might be able to finish it in a couple of days if we have company over. But it is a lot. Is it ok to freeze this soup that has ham in it that has previously been cooked, frozen, and then made in soup...

Thanks for all the replies. We have dinners with about 20 adults and the same number of children after great days of fishing on the bay. If you have ever cooked for more than three people you know that using a small fryer is not the most efficient way to get dinner ready. You also can't fry a...

I have an outdoor cooker that we use on occasions to cook turkeys, fries, wings and fish for large groups. The problem with this cooker is maintaining the grease that we use. I normally reuse the grease until I can smell the food that's been cooked in it before. That usually will be 10 uses...

This is just what I was looking for today. This website Rocks. We are going to use this sauce on some coconut tile fish. Should be delish!

Thanks Well we tried to cook 4 racks in the smoker. It was blowing about 20-30 mph here in VA yesterday and we couldn't keep the temp even above 200 degrees. So after a four hours of trying to deal with that we put the ribs in the over wrapped in foil for a couple of hours at 275 and then put...

We are planning on having wings and ribs this weekend for the super bowl. My question is....what is the best way to cook a large quantity of ribs? Meaning 5-10 racks. It is too much to fit on my friends webber grill. He does have a multi-level smoker that we thought of using. Should we...

Thanks for all the help. I tried the bigoven recipe with the dough and messed the dough up so that it couldn't be used, too sticky. So I put together a paste of kosher salt, dill, chive and spread that all over the outside. (oh, I cut the tail off so that the thickness would be more...

I've always wanted to cook a whole fish in a dome of salt as I've seen on tv. Well one of the rockfish (striped bass) that we caught today ended up around 32 inches. We gutted it, and took the head off for ease of storage and scalled it. I've been reading recipes on other sites and they all...

thanks Thanks we'll try that.

We make blackened fish with cream sauce frequently and run into a problem with left over sauce. Every time we reheat it, the butter seems to seperate from the rest of the sauce and it never tastses the same. The sauce is started witha roux and has cream, wine and parmesean cheese in it. Any...

You have to go to Tortuga's Lie. It is around mile post 11.5. Excellent food. We eat there multiple times when we visit. Small place, neat atmosphere. Last meal I had was blackened tuna, on a bed of baby spinach with strawberries marinated in balsamic vinagrette sprinkled all around.

Thanks for the answers. I have been able to search now and read all the other posts. Being a teacher in the south the amount I can spend is limited. Both skillets I have now are rever non stick that have been flaking for over a year, which drives me crazy. I've found cheap set of calphalon...

I tried searching threw previous threads to find the answer to my question, but it seems that the site really wants an introduction before I can do anything. So, HI. I am interested in replacing my pieced together hand me down cookware set. I don't want anything that comes non-stick. I have...