Recent content by Linda0818

That's what I always did. And I sometimes still find myself doing it that way until I remember I have the scraper. I find it difficult to break old habits when it comes to cooking. But I'm getting used to using it occasionally. I'm also finding all of the other suggestions in this thread useful.

Because it's easier than mixing and measuring and digging through the cupboard to find the ingredients you need (my baking powder always gets lost in the back in the cupboard somewhere because I rarely use it). You just dump it in a bowl (I don't even measure the "complete" pancake mix, I just...

I've had Moo Shu Pork, but only from Chinese restaurants. Have never tried making it at home. Really the only Asian style dish I'll make at home is fried rice, plus I have a pretty decent recipe for baked sweet & sour chicken that I'll make on occasion. I found it online years ago and have been...

I'd say all bases have pretty much been covered here. Did you buy masa harina or corn flour at some point? Hope you can figure it out. That would drive me bananas.

It's especially nice when you've got finely chopped garlic stuck to your board. Whooshes it right away.

I'm the same way. I made my own hoagie rolls once and just kind of winged it. They actually came out pretty uniform.

Excellent ideas (y)

Yeah, not the most exciting of topics, but I've been contemplating the purchase of one for a while now, from seeing how easy it is to just 'scoop and dump' cut ingredients, so I finally bought a couple (came in a 2-pack). Normally I would just scrape the cut fruits & veggies straight into the...

Well, Charlie still posts here, so maybe he'll see this and respond. Depends if he's still subscribed to this thread and elects to have email notifications of replies. Would be interesting to find out if he got his blood sugar under control.

Yep, same here. That or Brillo. I've tried many methods to get the yellow/brown baked on stuff from my glass bakeware and those pads, plus a little elbow grease, are the only thing that's ever worked for me to get them sparkling white again and looking like new.

One bouillon cube = 8 oz. (or one cup) of water. So for 8 cups, you would need 8 cubes.

I'll second this. When I read the recipe, I immediately recognized all the steps and ingredients because it's my go-to sauce for pasta and it's so much better than jarred stuff. So I've apparently been making this recipe for a long time without realizing it was even a recipe. :innocent:

I love liver, but can't do the gizzards. I've tried them a couple of times, but nope. Tried chicken hearts as well. Don't like those either.

Oh, okay. I thought maybe it would be worth something.

That's probably worth some money.