Search results

My mother in law is letting me use her roaster this year to help me free up some oven space. I've never used a roaster before. I have a 13 lbs. turkey, a 5 lbs. turkey breast and a half spiral cut ham (not sure about weight on that) to cook, plus sides of course. I did some searching here on...

I have some beef bones I bought at the farmer's market and want to try my hand at making stock with them. I've read up on the method and feel pretty good about that but my question is do I need to add any beef "trimmings" to it? A few articles I read said that it will add more flavor. I don't...

I made a batch of sugar cookie dough on Christmas Eve with good intentions to use it that day but never got around to it so here we are 3 days later and it's still there... do you think it's still good? I won't have time to make cookies out of it until tomorrow afternoon. I'm thinking it's OK...

Not sure if anyone follows UFC fighting but I know with all the Canadians on DC, someone can share in my excitement over GSP's win last night in Montreal!! I have been looking forward to this fight since the beginning of the Ultimate Fighter season this year. Yeah GSP!!!!!!!

Our grocer's deli is running a special right now where if you buy a pound of their higher priced deli meats, you get a FREE pound of hard salami, genoa or pepperoni (your choice). These are not deli meats I typically buy and I don't even know what genoa is LOL. Which one would you pick and...

I recently bought a new chef's knife (my first!) that I'm trying to take really good care of. I'm totally addicted to the thin, flexible cutting boards and that's what I've been cutting on with this new knife. I just want to make sure I'm not harming my new knife by using these cheap ones...

A friend of the family gave me a batch of homemade spaghetti sauce (with meatballs) and now that I've thawed it out, it's REALLY thin. This friend isn't exactly known for her culinary skills but I couldn't pass up free food. So here I am with the sauce in the pot, simmering and I have no idea...

Pork chops with spicy potatoes (of recent discussion). Not sure about veg yet. Brownies for dessert :chef: And you?

What makes mustard "dijon"? I have a recipe that calls for dijon mustard but all I have is regular yellow mustard. Is there something I can add that would make it a suitable substitution for dijon mustard?

I hope this hasn't already been done... This is a game similar to the Chopped tv show. I will start by naming 3 ingredients and the next person has to name/describe a dish made with ALL 3 ingredients (plus any others that would be necessary for your dish). It can be any course. Then that...

I made baked beans tonight and boy was I disappointed. I used great northern beans (canned), ketchup, bbq sauce, brown sugar, dry mustard and bacon. I baked them for about 45 mins at 350*. The beans hardened! How does that happen?? I mean, they were kinda chewy. What did I do wrong? Aside...

I made a peaches and cream sauce to go over the pork chops a couple nights ago and it yielded more sauce than I could use. It's a lovely sauce and don't want to waste it. The ingredients are heavy cream, canned peaches, onions, butter, sugar, salt, cornstarch and a little bit of water. I have...

So the new sale flyer came out today for our grocery store (love Wednesdays!) and I see that boneless pork sirloins are on sale for $1.99/lb. 2 questions. What is the average size of these? And of course, what are your favorite ways to serve this? This would be another first for me. Thanks in...

Hi all, We're on a tight budget the next couple weeks and our grocer has whole chickens on sale for .79/lb. I've never bought a whole chicken before and I'm a terrible butcher :ermm: What do you think would be the easiest way for me to prepare it? My husband refuses to eat chicken off the...

I know that cooking from scratch is supposed to save money but I've noticed that this is only true if you stay away from premium cuts of meat and organic foods (mainly produce for us). Well we happen to like both of those things so I'm just wondering what I could be doing to compensate for...

I make yogurt but it's always really runny, which I understand is pretty typical of homemade yogurt. What's the best way to thicken it other than straining? I don't mind straining it but the yield goes way down and I just can find that many applicable uses for whey in my kitchen. I once used...

Hi! My name is Tiffany. I'm a mom and wife and I obviously enjoy cooking or I wouldn't be here. I love to experiment in the kitchen and I'm particularly interested in "old school" cooking like our grandmothers and great grandmothers did. I'm a frugal cook but occassionally splurge on meats...