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Jun. 18th, 2011

masquerade

kitchenbeard

(no subject)

Quinoa & Asparagus Salad

With summer upon us with all of it's outdoors fun, all too often we find ourselves with less time to hide in the kitchen to tinker and play with food. This weekend was no exception. All of a sudden we needed a dish to bring to a backyard potluck and then another for lunch for a hike near Mt. Diablo... and almost no time to make either. Last Wednesday, while strolling through the Castro Farmer’s Market getting some basics, we absent mindedly grabbed a couple of the last bunches of the spring asparagus while on our way to something else. This morning while getting ready for the day, that last minute purchase came in handy nicely.

Recipe followsCollapse )

Sep. 15th, 2010

masquerade

kitchenbeard

Home Made Mustard

Mustard

I've been trying to make my own condiments lately after reasoning I can spend 69 cents on dry ingredients and get what I would normally pay $3 for. Mustard was one of my first forays into this thinking. Granted the volumes needed to purchase everything came to a few bucks but what actually ended up in the final product was less than a dollar.

More Mustard....Collapse )

Apr. 29th, 2008

masquerade

kitchenbeard

(no subject)

Woops

Sep. 18th, 2007


cowboysfan0

Skillet question.....

I was wondering if you all could answer a question i have.  There's a recipe i found and the one thing that it calls for is a large ovenproof skillet.  Any recommendations where i could find one and what a good brand would be.  And a wide variety of price ranges would be good too.  Thanks.  later.  :)

Sep. 6th, 2007


cowboysfan0

Angel Lush with Pineapple....

Hello everyone,
Thought that i would post this super simple and easy to make recipe for everyone.  I've made it and it was huge hit.    I guarantee that it there will not a piece left at the end of the day.  Enjoy!!!!

Angel Lush with Pineapple

Prep:15 minutes plus refrigerating

Ingredients:
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 
1 can (20oz.) DOLE Crushed Pineapple in juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10oz.) prepared round angel food cake
10 small strawberries

Directions:
MIX dry pudding mix and pineapple with juice in a medium bowl.  Gently stir in whipped topping.  CUT cake horizontally into 3 layers.  PLACE bottom cake layer, cut side up, on serving plate.  Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer.  Spread 1 cup of the pudding mixture onto the middle layer; top with remaning layer.  Spread with remaining pudding mixture.  Refrigerate at least 1 hour or until ready to serve.   Makes 10 servings.  

Hope you all enjoy this.  I know i have.  Plan on making it again soon.  later.  :)

Aug. 7th, 2007

Wolf

countrygirl4ver

Bento Lunch Discussion

Okay, I am posting this here, because while I am going to watch a bento community mentioned here already, I think this might be a good discussion for us as a cooking community.

I dont know where to get the containers that are shown in the Bento groups. Or what makes them Bento, so if one wanted to start doing these small container lunchs (and as summer winds down for me and it begins getting cooler it might be a good option for where I work) I am wondering what types of containers might be useable for them.


(Cross posting this a few places to start discussions hopefully)

Apr. 11th, 2007


cowboysfan0

Quick question....

Hello everyone,
Quick question here.  I have a recipe that tells me not to mix the ingredients in a metal mixing bowl.  The problem is that all i have to use is metal bowls.  I have plastic ones but they are in storage and I'm not sure exactly what box they are in.  The recipe is for Amish Friendship Bread.  I'd rather not go spend money on another mixing bowl.  Should I just go ahead and use the metal ones?  At this point, I'm not sure I have another choice.  Any suggestions?  Thanx.   Later.  :)

Mar. 26th, 2007


cowboysfan0

Cutting down smoothie recipe....

Hello everyone,
I have a recipe for a smoothie that makes 4 servings but I would like to cut it down to one.  Here's the recipe:

DOLE Sunrise Smoothie
Ingredients:
1 cup DOLE Pineapple Juice
1 cup vanilla low fat yogurt or frozen yogurt
2 ripe, medium DOLE bananas, peeled

Combine pineapple juice, yogurt, strawberries and bananas in blender container.  Cover; blend until smooth.

Makes 4 servings

So if anyone can help me with cutting the recipe back to one serving, it would be greatly appreciated.  I'm the only one that will be having this.  later.

Feb. 17th, 2007

puzzle

creamicannoli

How to store vegetables?

I buy all sorts of vegetables when the whim strikes or I see a sale, and then I get home and have no idea of how long to store them and how to store them so they stay fresh the longest. I am pretty sure others new to cooking might have this problem, so please help!!
I am listing the vegetables I use the most, and could the experienced people list how (fridge,dark cupboard, windowsill) and how long?

Potatoes, red and green peppers, onions, garlic, tomatoes, asparagus, zucchini, carrots

please add any other veggies if you think they should go in here. Thanks!

Feb. 13th, 2007


cowboysfan0

Chocolate question.....

Hello all,
Got a question about chocolate.  I have a recipe for hot cocoa that require dutch processed cocoa.  I looked in the grocery store last night and found everything but that.  Where on earth can I locate some?  Just curious.  later.  :)

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