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Ground Buffalo Meat --any ideas?

by islandgirl 13 years ago

I bought some organic bison/buffalo meat (ground) and now I need some ideas on how to cook it. I was thinking meatba...


Brenda commented 13 years ago

the way to a man's heart, right?

by elsie 13 years ago

I want to cook dinner for that special someone for valentine's day. I'm thinking "sexy comfort food that's not too co...


krissywats commented 13 years ago

What to do with lots of chicken sausage.

by foodiex2 13 years ago

Bought 4 packs of the pre-cooked chicken sausages, can't remember the brand name but Whole foods carries them as doe...


chilepm commented 13 years ago

Storing baked bread

by Sunshine Girl 13 years ago

So in a recently purchased bread book we received over the holidays, my BF and I have been baking up all sorts of loa...


muD commented 13 years ago

Campfire cookery

by Nyleve 13 years ago

I know, I know. It's the coldest freaking day of the winter and I'm looking for camping recipes. Well, I have my reas...


muD commented 13 years ago

Buttercream Frosting-Time Limit?

by Anna 'Boo' Carroll 13 years ago

If I were to make cupcakes today with buttercream frosting, how many days can I keep them out of the fridge without t...


Chris VR commented 13 years ago

beating eggs question

by A Fish Called Wanda 13 years ago

I found a recipe for biscotti from a dessert book that I like ("Save room for Dessert" by David Lebovitz). It says t...


Hungry Girl commented 13 years ago

digestive biscuits??

by edinaeats 13 years ago

I have a recipe from the UK for a chocolate fridge cake that calls for digestive bisuits? What are they??


Liz commented 13 years ago

Foods to make them go "Mmmmm-mmmm"

by Sunshine Girl 13 years ago

Always looking for ideas and recipes of dishes that always have that "Wow" factor. You know, those times that people ...


Sunshine Girl commented 13 years ago

Microwave "dulce de leche"?

by julesrules 13 years ago

Just reading some user comments on an epicurious recipe and someone suggested the microwave as an alternative to boil...


Amy G. commented 13 years ago

Does active dry yeast come in jars?

by nooodles 13 years ago

Having recently started baking, I find that the little packets of yeast really aren't doing it for me anymore. Does...


Pat P commented 13 years ago

Need help with appetizer

by Cecilia 13 years ago

Hi there, I am having people over on Saturday afternoon to celebrate my hubby's birthday. There will be about 12 -...


TP commented 13 years ago

what's your favorite stir-fry concoction?

by jquirke 13 years ago

I am really getting into this stir-fry thing and was wondering what all of you like to add to the wok.


Emme commented 13 years ago

Now that it's cold out.. FAVORITE STEWS!

by Lila 13 years ago

Ok, I'm about ready to get into stew-making and could use some new suggestions. In the past, my favorites have been ...


traditionalist commented 13 years ago

Carolina Pulled Pork and fixin's questions

by tom in sf 13 years ago

First, thanks to all who responded to my need for Southern/Soul Food recipes and ideas. I'm going for three: Carol...


JudiAU commented 13 years ago

ISO sugar free granola bar recipes

by Richie 13 years ago

Morning, Does anyone have any recipes for granola bars that can use splenda instead of sugar or a link to a site wi...


Chris commented 13 years ago

A great big frozen pork loin

by Catherine 13 years ago

I didn't have time to cut roasts from a whole boneless pork loin (~6#) that I bought a few months ago. I typically c...


Catherine commented 13 years ago

Home Cooking Be the first to comment

fresh yuzu

by drew 13 years ago

Anyone know where I can fresh yuzu in the boston area?

fois gras

by erly 13 years ago

Couldn't resist the sale at Charles De Gaulle Airport. Bought three very large cans of quality fois gras. Served one ...


Randy K. Lay commented 13 years ago

whisky marmelade?

by dixieday 13 years ago

Anyone have a fabulous recipe for Scottish-style orange marmelade with whisky? want to sate the craving of a scots-lo...


Randy K. Lay commented 13 years ago