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I made peppermint bark with a layer of semi-sweet chocolate with crushed candy canes, let that cool, and then added a layer of white chocolate with crushed candy canes, let that cool. Today it's very hard to cut and the different chocolates won't stay together. Should I have not let it set...

I received some green chilies....not sure what kind they are. Looked on the internet, and they look like Hatch green chilies. If I roast and peel, then dice them, are these comparable to the small cans of diced green chiles by Ortega? I love those, so I'm hoping these are the right kind. I'm...

I'm loving my co-op basket, because I am getting veggies I've never cooked before. The artichokes I had were a success. Now I've got swiss chard. I assume you can cook it like spinach, but was wondering if there are any TNT recipes you can share with me.

I have never cooked or eaten a fresh artichoke. I have had canned hearts in a dip, but that's it. Hard to really tell what they taste like in a dip. I got 3 medium/small ones in my co-op basket this week. What's the best way to cook these? I do have an electric pressure cooker to speed...

Other than putting these in a smoothie, do you have any ideas?

I usually have door stops for biscuits. I've worked on it and tonight I ended up with very light, soft biscuits. I CAREFULLY spooned flour into the cup and leveled it off with a knife. Usually I just scoop and shake to even it out, and I think I was getting too much flour in the recipe. The...

I have pork spare ribs to cook tomorrow. I'm going to dry rub them and let them sit in the fridge overnight, then cook in oven at 275 for about 4 hours. I know this is typical for baby back ribs...are spare ribs any different? Do they need longer cooking time?

It seems that no matter what recipe I use, my rolls come out heavy and dry, more like a bread than a roll. My last try I thought maybe I should let it rise more. The recipe called for 3 rises before forming and one more after forming. That didn't help. Although maybe it was because I ran out...

Can I still use this in baking? It has a very mild smell that is not really off putting, sort of smells like cheese. I used some in clam chowder tonight, and it was fine, but I think I may need to use it quickly. It has been kept cold but it is 21 days past the expiration. I know it is...

Aji peppers are used commonly in Peruvian food, but are not available where I live. Is there a good substitute that is readily available? I have access to jalapenos, serranos, pablanos....the common stuff.

I am getting my harvest of garden tomatoes in now, but there are not Roma tomatoes. All the recipes I've seen for roasting call for Romas. Has anyone made them with just thick slices of regular tomatoes? Just wondering if I should try it or not.

Does it always require oil, or can you just put in seasonings and some sort of acid like vinegar? I'm not sure what is always supposed to go in a marinade. I was thinking it should have oil, acid, seasonings.

I have tried boiling just until done, braising, roasting, frying, in soups.....the chicken always turns out dry. The only place I've had tender chicken breasts is in the rotisserie chickens that I buy at Costco. I usually use boneless, skinless chicken breasts. Are there any ways to cook it so...

I've posted a few questions already, and I thank you all for your nice replies and helpfulness! I stumbled upon this website too, and think I've found a gold mine! Hope to make some new friends here!:smile:

I've heard of cooking or heating food as you drive by putting it on the manifold of the car's engine. Wish I knew what a manifold is. My son would get a kick out of this. If anyone has done this, can you tell me where to put food on the engine, and how do you keep it from falling out while...

I'll be taking my two teenage kids and my 8 yr old on a picnic this Sunday to a local canyon. I'm sort of bored (and they probably are too) with sandwiches, chips, fruit and drinks. Does anyone have some creative ideas for picnics that kids would like? Thanks in advance!

I am going to be making freezer burritos tomorrow as I talked about in another thread, and I've decided to make my own refried beans for them. I want to use my pressure cooker. It is a large one, also used for pressure canning. Does anyone have experience pressure cooking beans? I've looked...

I am becoming more interested in monthly cooking using my freezer for make-ahead meals. My kids love the frozen burritos from the store, and I figured I could probably make them cheaper. Does anyone know the correct technique for making them for the freezer? I would just make the burrito and...