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Defrosting turkey by
rfdjr1@optonline.net
I have a turkey that's about twelve pounds, which I took out of the freezer on
Sunday (three days ago) to cook tomorrow, Thursday. Our freezer freezes...
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6 |
14 |
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Jelly Recipes by
Rich Hollenbeck
I've never had success making jelly. The recipes tend to be very vague
about how much pectin to use. They usually say to use "a box" of pectin,
how ever...
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14 |
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Tripitas by
Arri London
wrote:
My wife bought home two pounds of tripatis today from a local Mexican
meat market. I have over 1,200,000 recipes on the...
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16 |
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What's a Trevisano? by
Tom Del Rosso
What is a Trevisano? I can't find a definition on the web (at least not in
English).
--
Reply in group, but if emailing add another
zero, and remove the...
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14 |
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Harvesting fresh bay leaves by
Dr. Edward Warren
I have just learned how wonderful fresh bay leaves are and I have planted a
tree. It has older dark green leaves that are 3 inches long and young light
green...
( 1 2)
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6 pound chicken and nowhere to go by
rox formerly rmg
I have a huge chicken, fresh, room temp (killed and plucked, yeah)
The timing isn't right for Mimi's Sticky Chicken, and it seems like I always
do that. I...
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25-05-2006 05:37 PM
by Jimmy 
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We need your help by
Deb
Help our youth group meet their goals buy stopping by our web site
www.arkypiesandthings.com and ordering some of our homemade baked
goodies.
Each time you...
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25-05-2006 05:32 PM
by jay
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14 |
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Collard Greens + Niman Ranch fat back pork by
Dee Randall
http://www.nimanranch.com/p/349900-91/c/Pork-Unique
I have some beautiful collard greens (1 lb. after trimming stocks just very
little) and some fat back. ...
( 1 2)
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Cooking with biodiesel. by
Ian Stirling
Cooking in oil that has been used a long time is unhealthy, due to the
amount of free fatty acids that build up in the oil.
The process of making biodiesel...
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12 |
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An embarrassment of Oregano by
My wife planted a small herb patch in the garden.
The Oregano and the Thyme have been wildly successful.
Now, what do I do with all this fresh oregano ?
Put...
( 1 2)
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[intended for the FAQ] Balsamic vinegar by
Vilco
TRADITIONAL BALSAMIC VINEGAR (Aceto Balsamico Tradizionale) - Made in Modena
and Reggio Emilia (Italy) from long-boiled white longTrebbiano grape juice
that...
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11 |
23 |
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Uses for .5 lb of roasted poblanos? by
barry_grau@yahoo.com
I have between .5 lb and .5 kg of roasted poblanos. Anyone have any
ideas about what I can do with them.? (No snide remarks, please.) Will
they freeze ok? I...
( 1 2)
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Eisenhower Salad by
sf
Eisenhower Salad
1 (16 oz.) carton cottage cheese -
*SIL insists it's best with large curd, but I use small*
2 C mayonnaise
1 med can crushed pineapple,...
( 1 2)
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17 |
40 |
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Tuesday Evening Chat???? by
Christine Dabney
Heya folks,
I am finally off and available to chat for an evening....
Anyone want to join in????
You know the place, at least I hope you do....
Christine
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2 |
21 |
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To Margaret SURAN and other T.J. lovers by
nancree
http://www.traderjoes.com/fearless/MW.pdf
Margaret, et al,
Do you know about T.J.'s postings on the Web? There's a new one out
today (see above) and, as...
( 1 2 3)
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A RECIPE REQUEST by
DPileggi
Hi,
I have been looking for a good seasoned Italian-style meatball for years.
(I realize that "good" and "seasoned" are both subjective terms.)
I have...
( 1 2)
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9 |
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25-05-2006 10:13 AM
by Andy
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12 |
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Cookin' with the Kids by
Leila
My two boys, 6 and 4 1/2, have been somewhat interested in food prep
for some time. But suddenly they have taken to reading Molly Katzen's
second kids'...
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25-05-2006 06:59 AM
by Leila
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16 |
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25-05-2006 06:39 AM
by Bill
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16 |
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2 |
12 |
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Moldy Bread?! by
sweet_pepper
naaaaaaaaah sorry! not this one! I posted 2 times I don't know why! SORRY!
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