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Help Spread the Word About This New Message Board

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by Jim Leff 15 years ago

Hey, everybody, this new cooking message board will take a lot of the pressure off of the General Topics board, and provide a more concentrated resource for those who want to discuss cooking tips, ...

KitchenAid ice cream attachments

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by rebecca tree 15 years ago

Has anyone tried the KitchenAid attachment for making ice cream? How does it stack up against other mid-range ice cream machines?

main ingredient-red wine

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by sabine 15 years ago

I have about 1.5 bottles of rhone red in my fridge that is not fresh enough to drink-lost it's fruit a bit- but would be good to cook with. Besides coq au vin (which is supposed to use burgundy),...

Sole Florentine - substitution question

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by Deenso 15 years ago

We're eating lots more fish these days and I'd love to make Sole Florentine for my husband. However, by definition, anything Florentine involves spinach and spinach is something he doesn't like all...

Throwing a tapas party without being tied to the stove??

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by Christina D 15 years ago

I love the idea of throwing an authentic tapas party, but whenever I start to research recipes, I get stumped. There is so much that requires last minute cooking or frying, I don't know how I'd do ...

garlic chutney recipe?

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by Dbird 15 years ago

I live on Stonewall Kitchens' garlic & onion jam & would love to know how to replicate or create something similar. Thanks for suggestions.

sticky pudding recipes

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by edinaeats 15 years ago

I am looking for a traditional sticky pudding recipe. thanks!

non-stick grill pan or cast iron or other for steaks and salmon

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by erica 15 years ago

We often cook boneless beef steaks and salmon filets. I have been doing the steak in a Magnalite pan and the salmon in a flat non-stick pan. Both come out pretty good but I would like to improve ...

Help: cooking perfect steaks

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by Janie 15 years ago

This is my answer to your question from the general topics board....which should be here instead... There was a thread about a few months back, but I couldn't find it for you...this is what I do,...

BBQ Baked Beans

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by adamclyde 15 years ago

I hope I'm using this new board correctly... someone correct me if not. Has anyone done BBQ Baked Beans actually in a BBQ or smoker? Every recipe I find has them baked in an oven, but seems as th...

overnight oatmeal in a crock pot-

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by edinaeats 15 years ago

how can I get it to not stick? Does PAM give it a funky taste?

my first moussaka - update - also, can you freeze moussaka?

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by annab 15 years ago

It worked out great - mix of lamb and veggie mince to cut down on calories and money. Sauteed mince mix in onion and garlic, added red wine, tomato, tomato puree, some pine nuts, parsley. meanwhi...

gingerbread and hard sauce:recipes requested

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by merowitz 15 years ago

Years ago, appeared in the New York Times, recipes for gingerbread and bourbon/brandy hard sauce.We've lost the recipes. We liked the cake and sauce. Can anyone supply the recipes? Many thanks.

A plethora of pears- any recipes?

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by Chris VR 15 years ago

We can't eat our way through all the pears we got from our CSA last week quickly enough. Any suggestions for recipes?

Hatch Chile's - what to do with them all?

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by Jeanette 15 years ago

I've gone out and gotten crazy with the hatch chile's this year. About 15 pounds worth, medium and hots, already roasted, but not skinned (yet.) I know they freeze well, and I make a damn good gre...

best kind of tomatoes to use when making salsa?

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by maya 15 years ago

Hello. I made salsa the other day with the tomatoes that come on the vine and it was way too liquidy. What type of tomatoes are good to use when making salsas? One where too much liquid won't com...

Carp Roe/Tarama

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by Anthony Bourdain 20 years ago

I could use a recipe for "Tarama" (sp?. As I understand/remember it; a paste/dip made from carp roe. Greek,...some help here?

Homemade Liquers

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by The Rogue 16 years ago

Does anyone have any recipes for homemade liquers? I have made some flavored vodkas in the past and am now looking to try liquers. I have found many recipes here and elsewhere for limoncello and wi...

What to do with a lamb's liver?

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by Bunny-Bunny 16 years ago

I've got one brought by a friend, wondering now how to treat it with some real respect? Ideas, folks? Thanks in advance.

Recipe for Dillard House Butternut squash [moved from South board]

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by Nancy Burke 16 years ago

Does anyone have the recipe for the butternut squash served at the Dillard House? This was one of the few fimes my cildren ate squash and liked it! Thanks, Nancy

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