Pita_Turner's Profile
Hors D'oeuvers in Miniature Cones
Does anyone have a recipe for savory mini cones to present mousse hors d'oeuvres? Thanks!
Cooking with Laughing Cow Cheese
LC light Swiss is awesome in Mushroom & Egg White Omelets. I also love to spread it on apple slices and sprinkle with cinnamon! I am actually attempting to make a cheese sauce for broccoli with it tonight, which is how I came across this post!
your favorite dessert using cream cheese
Reading this 5 years later... but could you tell me your rugelach recipe? I have had them, and love them!, but I'm fairly sure they've all been bakery made.
Ginger Ale in matzo balls
What is your matzoh ball recipe? All the ones I see contain a lot of chicken fat/butter/oil... I'm looking for something healthy! Thanks
Colorless Bitters?
Thanks! I do want a more citrus flavor, but I want champagne and blue curacao, so the only exciting thing I could think may work (besides just champagne and curacao) is putting a little bit of a spin on the classic champagne cocktail w/the sugar cube...
Colorless Bitters?
I would like to make a champagne cocktail with the sugar cube, bitters, champagne and a splash of blue curacao. I am wondering if there are any clear bitters anyone can recommend, as the drink needs to remain a bright blue color!
Colorful Hors D'oeuvres
I'm hosting a party with a Sunset Theme. I'd like all my hors d'oeuvres to be in the colors of the sunset - i.e. orange, purple, pink/magenta, indigo and presented creatively. Some of my thoughts are a watermelon gazpacho and a sweet potato fritter. Any ideas?
Things I ate/drank in college that I will never eat again
Irish Mist, SoCo and Lime and pretty much all the unhealthy crap I lived on!!
Things I ate/drank in college that I will never eat again
I'm all to familiar with The Chance - I went to Marist!
Winter Wedding Menus
It's an entree with accompaniments. Really?? I always have corn pudding with Thanksgiving and Xmas dinner!
Winter Wedding Menus
I'm trying to come up with a menu for a winter wedding. I've decided on a crab cake duet with creamy corn pudding and a hot slaw (sauteed carrots, turnips, golden beets and granny smith topped with a drizzle of vinaigrette). My only problem is I can't come up with a sauce for the crab cake... I want something more exciting than the traditional cocktail/remolade. I want it to be seasonal and exciting! Any ideas?
