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The Kitchen
From Culinary Enthusiasts to Master Chefs, Unleash Your Kitchen Creativity in Our Thriving Forum for Recipes, Tips, and Delicious Inspiration! 
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324 topics in this forum
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- 10 replies
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What will you have for Christmas Dinner/Lunch? I bought a Salmon today and froze it (one side and the other cut into 8 steaks, so we may have that, or perhaps turkey. I thought of buying a turkey crown. We don't uusually celebrate Christmas, but as my daughter and her family are visiting, we will need to do something. For the vegetarians we will do a lentil bake and perhaps a lentil Masaka.
Last reply by John81, -
- 14 replies
- 2.2k views
Any of ya'll use these? We like them because they are handy for lunches - no draining.
Last reply by Invicta, -
- 4 replies
- 8.5k views
A friend told me to re-use frying grease... I hate to waste stuff, so should I just filter the grease and use it for the same meats? Chicken, Pork-chops, Fish, etc. Or will it not matter if I mixed the greases.
Last reply by Invicta, -
- 3 replies
- 1.2k views
Okay guys, I am a little confused. I saw Rachel Ray, and she was talking and using sweet onions in certain foods. Has anyone used sweet onions, and if so are they sweet tasting? What type of foods can I use them in?
Last reply by John81, -
Does anyone know how to cook samphire? I tried it and it was ever so salty, so I suppose I did it wrong. There is a fish man a few miles away wfo does it in jars, but I would rather try it fresh and get it right.
Last reply by Invicta, -
- 10 replies
- 9k views
Can wasting food be considered as a sin? Cooking too much; letting food constantly sit in the refrigerator until rotten; purchasing too much from take-out...
Last reply by 1John2:15-17, -
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- 38 replies
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Okay, so what is your Thanksgiving Dinner Menu and how many family and friends will you be hosting? If you are helping at a shelter or soup kitchen, share the details for that as well.
Last reply by Invicta, -
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- 5 replies
- 1.2k views
How long do you guys hold on to your Thanksgiving meal? I eat off it for about two weeks after; depending on if most is frozen after the initial cooking. But, I know people who will throw the food away that night, for eating leftovers is not an option for them.
Last reply by SarahStrawberry, -
- 12 replies
- 1.9k views
What are your praying habits for meals? Every time you place something in your mouth, just for main meals; Breakfast, Lunch, Dinner. Or once a day; Breakfast to cover the entire day? I Normally pray every time something is placed in my mouth. Even if it is not a drawn out prayer, a "Thank you Lord" would do for a small snack, such as chips.
Last reply by John81, -
- 14 replies
- 1.8k views
I am looking for a good salt substitute. Any suggestions? People have told me of "No salt" and "Mrs. Dash". And is it better to add salt (salt substitute) before or after cooking?
Last reply by Saved IFB, -
- 8 replies
- 2.4k views
I have some boneless lean stew beef in the fridge (unfrozen). What can I do with it today?
Last reply by HappyChristian, -
My daughter is getting married on Saturday week, 31st July. She has elected to have a bring and share barbecue, in stead of the usual wedding reception, about 150 miles or so from here. It is to be in a field on a camping site. I have said I will bring some salads and so far have decided on a Three bean Salad, a Mushroom Salad, and Taboulé. Has anyone got any other ideas?
Last reply by HappyChristian, -
- 13 replies
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I was a child here in England during the war when food was severely rationed. Wartime Rations (These rations went up and down according to what was available, perhaps when the Atlantic convoys got through.) Bacon and ham: 4oz (100g) Meat: To the value of 1s.2d (6p today).Sausages were not rationed but difficult to get; offal (liver, kidneys, tripes) was originally unrationed but sometimes formed part of the meat ration. Cheese: 2oz(50g) Margarine: 4oz (100g) (No branded, only "National Margerine" Butter: 2oz (50g) Milk: 3 pints(1800ml) occasionally dropping to 2 pints (1200ml). Household milk (skimmed or dried) was available : 1 packet per four weeks. S…
Last reply by Covenanter, -
- 4 replies
- 1.5k views
Ok, so we've all tried to cook something in our lives. Some of us did a good jOB, some of us....not so good : P Anyways, what is your most embarrassing moment in the kitchen? Mine was when I was baby sitting and I was making lunch for my sisters. I was microwaving hotdogs and blending some stuff in a blender. At the same time, the hotdogs AND the blender blew up and made the most horrible mess ever X /. Ok, your turn.
Last reply by Anon, -
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- 3 replies
- 1.3k views
What I love to do is: Place chips on microwave-safe plate. Top with chili and cheese. Heat about 1 min. or until hot. Top with sour cream, pico de gallo, and even some guacamole and taco sauce. :-D That's meal nachos. :-)
Last reply by Invicta, -
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Does anyone have a good recipe for endives? We call them chicory but I have read that the French and Americans call them endives. (French pronounce them ondeev) I have bought some which I used in salad, but still have some left. I would like to cook them, aany ideas. In English Chicory (Whitloof Chicory) Fr. endives, are those pointed things. In English endives are similar to lettuce and are blanched. In French these are called chicory and two main types, frisée, curly ones and scarole, not so curly.
Last reply by Invicta, -
I bought a Dudhi yesterday to try. But I have never tried one before, or for that matter even heard of it. The only recipe I could find online was a strange curry, many of the ingredients of which I have never heard of. Does anyone know how to cook it, and do you peel it?
Last reply by Invicta, -
Gluten freebaking --celiac faily menbers?
by Guest Guest- 3 replies
- 1.4k views
My husband and son have celiac-cann't eat guten(wheat,rye,barley or oats) It can be very difficult at times but they become so,so sick if the injest any. Anyone else in same situation? Would love to share quick recipes etc. and be some support for one another. Very difficut for church pot lucks. So upsetting for husband he doesn't care to even go now. Our son is in his freashman year in college and is handling it surprisig well. Hope to meet someone! Pixiedust
Last reply by CPR, -
Has anyone got a good chili recipe? I love chili but usually just use a packet of spices, a tin of red beans, a tin of chopped tomatoes and some minced beef.
Last reply by Brother Rick, -
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- 1.1k views
http://www.designboom.com/weblog/cat/8/view/9140/kristine-bjaadal-underfull.html <----- I wish I knew where to buy one.
Last reply by Psalms18_28, -
- 16 replies
- 4k views
Hi Everybody, Do you use Old Bay Seasoning? Maybe you'd like use it more but don't want so much sodium, and the commercial variety is very high in salt content. The following recipe will permit you to adjust the amount of salt to suit your own tastes:::::::::::::::::::::: Ingredients:
Last reply by pneu-engine, -
- 2 replies
- 1.2k views
Her I am sharing one recipe from me: hope that you also share more recipes of Chocolate Cake Chocolate Chip Cheesecake Recipe Ingredients: * 11 oz. cream cheese * 1/2 cup confectioner's sugar * 3 eggs * 1 teaspoon vanilla * 1 graham cracker pie crust * 1 cup semisweet chocolate chips Preparation: Preheat oven to 350
Last reply by aliesh, -
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- Administrators
- 3 replies
- 1.5k views
Budget Saver Italian Meatloaf 2 pounds Italian seasoned ground turkey (currently available in many Wal-Marts for $1 a pound) 1 16 oz can spaghetti sauce 3/4 cups rolled oats 1 large egg 1/4 cup chopped onion 1/2 teaspoon salt 1 package saltine crackers, crumbled (most crackers come in a box of four packages) Directions 1 Preheat oven to 350 degrees F. 2 In a large bowl, combine meat, spaghetti sauce, oats, egg, chopped onion, salt and crackers. Mix lightly but thoroughly. Press into loaf or flat cake pan. 3 Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving. Alternate baking, for Sunday Morning....…
Last reply by Invicta, -
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- 5 replies
- 1.5k views
I had a cucumber and watermelon salad with a dark liquid ( not sure what it was) Has anyone seen or know of this recipe?? Blossom :ideas:
Last reply by sarienbarry, -
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- Administrators
- 23 replies
- 3.4k views
Ok, we are getting really close to Christmas...............what is your favorite homemade cookie?? My old favorite, molasses, has been replaced!!! My daughter just baked some date-filled cookies.......will post a recipe later............they are soooooooooooooo delicious!!
Last reply by Kayla, -
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I hope I did not imply that the translators were inspired; they did not say anything like that of themselves. I would like to know if some of the members of this forum consider the KJV as the word of God in English, as I do. If anyone claims that the KJV is the word of God, then it is (for them, at the least) inspired. All scripture is given by inspiration of God, 2 Timothy 3:16a "We know where God's word is now..." does not make that clear to me. -
By BrotherTony · Posted
Yet, when taken out of context they breed the likes of Ruckman. We know where God's word is now... apparently you're being intentionally obtuse considering you quoted from it. -
A sandwich tried to get a reservation at a restaurant, but the waiter said they don’t serve food there. There are three types of people: those who can count and those who can’t. He was addicted to the hokey pokey, but thankfully, he turned himself around. I finished the puzzle in six months, even though the box said it would take 4 to 5 years. I’ve had amnesia for as long as I can… It was an emotional wedding — even the cake was in tiers.
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Thank you for responding. I did not catch that part. That brought to mind a two part question. These verses: Isaiah 40:8 The grass withereth, the flower fadeth; but the word of our God shall stand forever. and Matthew 24:35 Heaven and earth shall pass away, but my words shall not pass away. If you think these words are true and that His word is for ever, where is it now?
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By BrotherTony · Posted
So .he believes not only in the "preservation" of the Bible for the English speaking people to be the KJV, but that it's also "inspired?" He apparently believes in the double inspiration theory put forth by the likes of Peter Ruckman. Sorry, but you'll NEVER get me to buy into that position.
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