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Home Cooking

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How long does homemade mayonnaise last?

by Caviar 13 years ago

I made too much mayonnaise. I made it with lemon juice and salt, so it should be inhospitable to the beasties - how...

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Bob commented 13 years ago

Marrons Glac├ęs?

by JoanN 13 years ago

Looking to make my own. Does anyone have a recipe or a suggestion where I might find one? TIA.

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Susan Marme commented 13 years ago

Goose for Christmas?

by klumppilston 13 years ago

We're having a smaller-than-usual Christmas gathering at our house this year, so we've started thinking goose instead...

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La Dolce Vita commented 13 years ago

Fresh Ham Report

by rudeboy 13 years ago

I had VERY GOOD RESULTS with my fresh ham, which was purchased as an afterthought and in addition to a brined smoked ...

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Carla Carter commented 13 years ago

Sweet and Sour Meatballs

by annie 13 years ago

Does anyone have a really "retro" recipe; one that uses jar bar-be-que sauce and melted grape jelly?

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Keri T. commented 13 years ago

Immune system-challenged food suggestions

by --susan 13 years ago

I have a friend in the hospital who, due to some serious chemo & radiation, is verging on neutropenic. (Very low whit...

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julesrules commented 13 years ago

marinade/recipe for grilled salmon fillets

by patty 13 years ago

need a quick, simple,tasty marinade/recipe for salmon fillets done on the outdoor grill for guests this weekend. Any...

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patty commented 13 years ago

Need to make an impressive meal in an hour

by brooklynmasala 13 years ago

This Sat I will have guests visiting. We are planning on going sightseeing all day and getting home around 6 -6:30 i...

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Fatemeh commented 13 years ago

Recipe for a whipped cream Ambrosia w/out marshmellows

by Bruin2 13 years ago

Personally, I'm not a fan, but my wife loves ambrosia. I'm looking for a good recipe to make some for her. Thank you....

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LBQT commented 13 years ago

Home Cooking Be the first to comment

Sashimi Oysters

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by Katherine 13 years ago

I'm trying to recreate a sashimi oyster dish my DH had in Narita many years ago. He remembers a small dish of pickle...

Why did my chocolate get streaky?

by Redbone 13 years ago

Help! I'm trying to make an assortment of dried, chocolate dipped goodies--ginger, apricots, figs. Thankfully I onl...

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curiousbaker commented 13 years ago

Favourite Kitchen Tools or Gadgets (X-Mas Help)

by Minor Gourmand 13 years ago

I need to make a X-mas list, and as a new baker, I want the list to be full of useful utilities which I can use ov...

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curiousbaker commented 13 years ago

methods for hainan/chinese boiled/whitecut chicken

by thejulia 13 years ago

i know there are a lot of variations in the flavorings and sauces depending on the region, but does anyone have any d...

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gordon wing commented 13 years ago

Preserving lemon zest?

by --susan 13 years ago

We've got a lot of lemons. A lot. We're going to freeze the juice, but hate to waste all that great zest. Anyone h...

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rebs commented 13 years ago

what to do with a large bag of cookies

by bluespoon 13 years ago

My friend works in a bakery and I have a huge bag of cookies she gave to me becasue they could not sell them. Does an...

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Emme commented 13 years ago

baking in cupcake papers

by kc girl 13 years ago

Should I spray oil or something on the paper baking cups (made for cupcakes) if I am filling them to bake a new produ...

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jennyantepenultimate commented 13 years ago

Fresh Yeast and Dry Pigment

by P. 13 years ago

Two Questions: I'm about to do a fair amount of baking for the holidays and when I went to my local Kitchen supply ...

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ab commented 13 years ago

Holiday treats to make two weeks in advance?

by Pia 13 years ago

I know there have already been several threads about holiday food gifts, but many of the recipes seem like they will ...

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Mrs. Smith commented 13 years ago

Hungarian Sour Cherry Soup

by James G 13 years ago

I am making a batch of Hungarian Sour Cherry Soup (Meggyleves) and have run into a question: when I puree half the ch...

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James G commented 13 years ago

Crab mousse or similar spread?

by lqf 13 years ago

I'd like to take advantage of the Dungeness season and prepare something mousse-like with strong crab flavor to serve...

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Dorothy commented 13 years ago

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