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Home Cooking

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ISO Fondue Pot

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by Ellen 16 years ago

I want a fondue pot for Christmas. I am mostly interested in making cheese and chocolate fondue. Should I ask for a ceramic/electric model and avoid the sterno complications? Which model would you ...

Whirlpool Microwave/Convection Oven---Recommend?

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by Christine 16 years ago

I'm considering replacing the circa 1979 microwave (enormous but still works perfectly) with a combo microwave/convection oven because our upcoming kitchen remodel is going to leave us without a re...

food processor- which brand is best?

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by Absonot 16 years ago

I need to buy (my first) food processor and am a bit confused on where to start. What brands should I consider? I don't need a large capacity, although I want to be able to make pizza dough every...

Waffle Makers...I found trhe answer!

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by RSMBob 16 years ago

Anyone here like waffles? Ok, now who likes waffles and tries to make them at home, only to be disappointed every time because they don't cook consistently, they are like lead weights with no ta...

Left over oil and what to do

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by Zoe 16 years ago

Have two cups of cloudy canola oil from the frying last night (eggplant). Strained it but it is still dark. Can this be used again - or lightened some way? Is it OK as is.

Catastrophic Turnip Crop Success

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by Bill Pisarra, Jr. 16 years ago

My fall turnip crop is a catastrophic success. I usually grow a modest amount. I like to put them alongside a roast, I like to do a cream of turnip soup, and a saute of the greens in olive oil...

Need a good recipe for country ribs.

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by Steve Harrington 16 years ago

I'm gonna buy 'em in a grocery story. I'm not looking for a crock pot, outdoor grill or smoker solution. Any suggestions?

What's the best blender?

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by ChefShell 16 years ago

i'm a chef and need help finding a good blender. i don't care if it's glass or plastic. plastic is more lightweight but i could deal with glass. at least a 400 watt motor and removable blades for c...

Cranberry Relish

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by Michele Cindy 16 years ago

I was just given 2 lbs. of cranberries I thought I would make a relish. Does anyone have a good simple recipe. I'd prefer one without nuts. Also how long will it keep in the refrigerator? Thanks

I just made the best chicken salad from leftovers

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by Eric Eto 16 years ago

I had leftover chicken from Casa de Pollo Peruano (a Peruvian chicken joint in Queens, NY) and decided to make chicken salad for sandwiches the next day. I added the usual salt, pepper, mayo (I us...

recipe for wine that has turned

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by JBS 16 years ago

The wine wasn't awful, just slightly more acidic and fizzy than it should have been, so rather than dump the whole bottle down the drain, I figured I'd marinate some meat in it. Got me to wonderin...

I Made The Daniel Boulud Short Ribs......

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by Funwithfood 16 years ago

I made the recipe below as recommended by fellow Chowhounds. The celery-root potatoes were fantastic!!! (My 6 year old daughter couldn't get enough!) The sauce was excellent too. This was the fir...

How to Make Roast Chicken w/ Vegetables, sans Chicken

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by Cecilia 16 years ago

Hi everyone, I am so glad that there is a separate board to talk about cooking. When I make roast chicken, I always have a layer of carrots, garlic, and onions at the bottom of the pan. And, I...

ragu alla bolognese

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by knuckles 16 years ago

I learned to cook italian from Marcella's books and have been a devoted fan since, but I just made (actually I made it last night and ate it tonight) Clifford Wright's Bolognese and I must say I fi...

HB eggs

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by saara 16 years ago

How long can hardboiled eggs be kept in refrigerator and still be ok to eat?

Showtime Rotisserie by Ronco

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by RUBulldog 16 years ago

Anybody have experience using this rotisserie? How good does it cook whole chicken? I see them at yard sales all the time. I gotta wonder if they are so great why people are willing to sell t...

first-time paella; advice requested

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by kate 16 years ago

I am currently living and studying in Italy, and one of my greatest joys are the pescherie (fishmongers). Although Bologna is inland, freshness and overwhelming variety are amazing. However, much o...

Recipes for "what to bring to an Italian potluck"

The Chowhound Team
by The Chowhound Team 16 years ago

We've moved the recipe-oriented reponses to the thread on General Topics, linked below. Link: http://www.chowhound.com/topics/show/299159#1656180

A holiday-worthy recipe to pass on: Mario's Almond Brittle

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by Carb Lover 16 years ago

All of the recent talk about holiday food has reminded me of a brittle recipe that chef Mario Batali demonstrated on Martha Stewart's show (recipe link below) that is too good and fool-proof to not...

Wow--baked butternut squash!

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by LA 16 years ago

So I just discovered baked butternut squash...a little oil and cinnamon go a long way. I often bake sweet potatos this way...are there any other squash varieties or veggies/roots that are this easy...

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