Overheard on the Home Cooking Board

Published on Thursday, November 3, 2011, by Caitlin McGrath / Edit Post

"I make my own hot sauce all the time, using Rick Bayless's recipe in Authentic Mexican. It uses dried arbol chiles, pumpkin seeds, garlic, spices, and vinegar. [Purée] the ingredients in a food processor or blender, then strain through a sieve. The sauce was a revelation to me, since it has enough up-front chile bite for a good hot sauce, but also a depth of flavor." – lowereastrittenhouse

"Fresh pasta also freezes well for a couple of months. When I've done it, I've rolled and cut the pasta into the desired shape, let it dry up to the point I would if using it immediately, then put it in a Ziploc bag and froze it. When ready to use, just drop the frozen pasta in boiling water—don't defrost it first." – edwardspk

"I make what I call Halloween cookies every year but with leftover Snickers [fun-size] bars bought now that I save in the garage 'til closer to Christmas. It's a peanut butter cookie dough, and then you squeeze it around the candy bar. After it bakes, the caramel and chocolate are all melted inside and you'd never know [it was a candy bar]. It's an old, famous recipe, lots of people tell me their moms used to make it. I've made it with other [candy bars] like Milky Way and Reese's, but Snickers is the best." – coll

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