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Condiments - Vinegar by
xyz
Are there any condiments that aren't made with vinegar? It seems like
everything I look at contains vinegar - ketchup, mayonnaise, salad
dressing. I prefer...
( 1 2 3)
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30 |
121 |
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Milk Tastes Funny -- Why? by
Akilesh Ayyar
I bought some organic skim milk recently, supposed to expire November
7. I sampled a little bit and it tasted funny.
I can't describe it any better than to...
( 1 2 3 4)
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57 |
267 |
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Why egg in Twice Baked Potatoes? by
Helen C.
My sister made twice baked potatoes once and were really good. Years
later I gave it a try and can remember that I wasn't impressed with
mine.
I thought I'd...
( 1 2 3)
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14-10-2003 03:20 PM
by Gar
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32 |
185 |
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Can I freeze...???? by
SPOONS
Hi all,
I'm making some spinach & feta phyllo triangle appetizers and I was
wondering can they be frozen? If so, then do I bake them first and then
freeze or...
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7 |
75 |
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food by
Mshm B7
i need food
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14-10-2003 06:43 AM
by BOB
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3 |
51 |
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Cook's Illustrated - How does one... by
Wayne Boatwright
register on their website and not have to pay? Someone here posted that
they registered, paid nothing, then viewed recipes.
TIA
Wayne
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2 |
86 |
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Ah'll Be Bach Ahpull Strrrrudel by
PENMART01
Arnold Schwarzenegger's --- Apple Strudel
Arnold says :
"They'll be back for more."
http://www.hbenetwork.com/members/recipes/recipes5.html
Preparation Time...
( 1 2)
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26 |
27 |
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Chettinad Pepper Chicken by
Mr. Cruise
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
5tbsp oil
For the Spice Paste:
1˝tbsp cumin seeds
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0 |
51 |
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1 |
103 |
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REC: Afghanistani chicken by
Robocheese
This is a must try. Picked it up from a friend.
For a warm Welcome Back to me from all of RFC - I offer this little gem. I
loved it.
Afghanistani chicken
4...
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2 |
81 |
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How much olive oil? by
Paul Kossa
I've read of a recommendation to replace butter or margerine with
olive oil . . . supposedly it's healthier. But how much do you use? If
a recipe calls for a...
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5 |
39 |
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9 |
29 |
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Green tomato Salsa by
John
I have a ton of green tomatoes that need to be used before our first
hard frost. I don't like chow chow, or pickles, what I was looking
for was a great salsa...
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13-10-2003 11:46 PM
by John
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3 |
133 |
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34 |
302 |
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7 |
51 |
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Guacamole recipe by
Dave
Anybody have the recipe to share for guacamole that's used at Gabriel's
restaurant just outside Santa Fe, NM. It's made at tableside and is the
best I've ever...
( 1 2)
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29 |
98 |
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Mundial brand by
MIFrost
I'm in the market for a set of kitchen knives. How does Mundial
compare with other more commonly sold brands? They have several lines,
such as "Elegance" and...
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1 |
109 |
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I'm so bad by
Jack Sloan
Probably too many rfc regulars over
there to get away with it.
nancy
And some who aren't regulars noticed. Meat boiler.
Jack
( 1 2)
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29 |
289 |
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Big soft pretzels? by
jmcquown
I think I've asked about this before, but I've never found a satisfactory
recipe for big soft pretzels like you get from a street vendor. They have
kosher...
( 1 2)
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23 |
76 |
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Tapas by
tubal cain
Having recently returned home from the Canary Islands I find that I
have been hit with a craving for Tapas.
Can anyone share any good Tapas recipes?
Many...
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5 |
290 |
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Classic Cookery by
Cary Jeffries
Dear Friends,
We've added a new section to the site called "Classic Cookery". Eventually
this sub-directory of our site will require a nominal subscription...
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2 |
27 |
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Sirloins by
Louis Cohen
At Smart & Final today, I got a cryovac bag labeled boneless pork sirloin
for $1.39/lb. The pieces of meat were about the size of small pork
tenderloins, but...
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6 |
279 |
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10's Oliver obsession by
woodsie
In article ,
wrote:
he's still a lousy cook. too much salt, too much olive oil and i'm...
( 1 2 3)
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13-10-2003 01:49 PM
by peebs
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43 |
125 |
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Size of leeks by
Cult of Nurse's
I do most of my cooking from recipes out of Chef Olneys "The Good Cook".
I am concerned now about what he calls a leek (or what he got out of the
garden) and...
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14 |
46 |
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German Food Newsgroup? by
Peter Dy
I recently got a new computer and forgot the name of the German-language
food newgroup I was subscribed to. Could someone remind me what it was?
Peter
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2 |
34 |