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...


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.


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...


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 ...


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?


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...


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...


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...


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....


LBQT commented 13 years ago

Home Cooking Be the first to comment

Sashimi Oysters

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...


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...


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...


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...


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...


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...


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 ...


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 ...


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...


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...


Dorothy commented 13 years ago

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