I came across a recipe for sweet potato kugel that sounds good. It ws described as a side dish but has yellow cake mix in it so I'm wondering if it's really a dessert. Has anyone made Cakey Crunch Sweet Potato Kugel?

I make a great pea soup that is basically frozen sweet peas, butter lettuce, salt, pepper and water. Is there any reason I can't serve this chilled?

We are having a buffet brunch at home for about 50 people. Bagels, lox, kugel, tuna salad, egg salad, veggies etc. The question is how many eggs do we need for the egg salad and how much tuna do we need.
Thanks

Need a recipe for cranberry sauce that is whole30 compliant. This means no sugar, no honey, no artificial sweetener. Apple juice and orange juice are ok.

We are looking for a restaurant to take 10 people for dinner. The problem is 1 is vegetarian, 1 is gluten free and 2 are vegan. The rest eat everything so we don't want a vegetarian restaurant.

Any suggestions?

Looking to buy a new refrigerator and trying to decide between french door and side by side. Do not want water or ice in the door since we have had trouble with those in the past. Space is not an issue and we are looking for high end.

I make a pea soup using frozen peas but currently have an abundance of fresh peas. Do you think I can use them instead of the frozen ones?

I usually make a strata the night before when we are hosting a brunch but I just found out we are having company for brunch tomorrow so that's not possible. Will be serving bagels, lox, etc. Any suggestions for an egg dish?

If a recipe calls for browning chicken in butter, do you use margarine (earth balance, etc) or olive oil instead of the butter?

Sometimes when I put potatoes under the chicken before roasting it turns out the potatoes aren't completely cooked by the time the chicken is done. Would it help if I parboiled the potatoes or maybe start them 20 minutes or so before the chicken?

I have no problem making a roux for gravy but am never sure how much of it to make. I will be making about 8-12 cups of gravy.

Does anyone know of any caterers in southwest Michigan (St. Joseph area) who can do mediterranean food?

Driving from Detroit to Benton Harbor and need a place to stop for dinner. Any suggestions?

I'm going to be making a chicken recipe where I brown the chicken first and then cook it in a sauce in the oven. Will I be running into safety issues if I brown the chicken and let it sit out for an hour before I cook it?