do you put the sauerkraut in it? that sounds like it would be overpowering. I did buy rye cocktail bread & thought I might put some dijon mustard in too. and maybe get some tortilla chips to go with.
that smoked salmon one sounds yummy.

Wow--lots of good suggestions--thank you all. And yes I do know that "too much cream cheese" is an oxymoron but I bought a bunch on sale & it won't keep forever.
I also ran across a reuben dip that mixes chopped corned beef & swiss cheese with the cream cheese. I don't want to make anything that is too much like a meal as they are grilling a beef tenderloin & I don't want to complete with dinner.
Thanks,....& keep them coming. decisions, decisions.

I have to take some apps to a super bowl small party & was looking through my recipes. Then I remembered that I have way too much cream cheese in my freezer at home & would love to use it. I would like something a little out of the ordinary...I know I can just dump some hot pepper jelly on top of it or mix with crab & serve hot. Any other dips or maybe not even dips that are awesome? Nothing with mushrooms please.

A friend gave me some home made orange flavored salt & some lemon flavored salt.
I can think of uses for the lemon but not as many for the orange...any ideas?

I haven't but what happened to Lou E. Louey's? They were owned by Delzano's, weren't they? I noticed months ago that it was a different name.

I would think twice about taking jams or honeys through the TSA. Last year I had a jar of THICK fudge sauce taken away from me. It was the furthest thing from a liquid that you can imagine--a spoon would stand up in it & never move but they took it. Hell, you can't even bring solid deodorant unless it is in your little baggie.

We are having our thanksgiving luncheon here at work on 11/20 and in the past have been able to pick up a turkey dinner that is hot when we pick it up & ready to serve from Koo-Koo-roo. But they aren't doing it this year & most of the groceries have turkey dinners but they must be heated up which is not something we want to have to do.
Office is in Gardena but boss lives in Brentwood so anywhere on this side of town would be appreciated....

Yes but just the spots--not sunk in like that photo.

I put the box of beautiful Meyer lemons in the freezer for a day and now half of them have brown/black blotches all over them. Huh??? I am sure that I can still use them but not to give as gifts.

I just bought a big thing of Meyer lemons at Costco & was going to make these & now I see your post that Meyer's didn't work that well. Why not? Here I thought I was buying a premium product. Is the flavor not good?
Also..I am confused....do these only have to be refrigerated after opening? I want to make them in one giant jar and then transfer to smaller jars to give for Xmas. Would it be smarter/safer to just make them in the small jars to begin with?
And why would you need to add lemon juice when you remove a lemon---seems to me that with fewer lemons in the jar....the level of juice in there would rise. No?

No, she specifically requested just cheese & maybe a couple meats. I was going to elaborate a bit but not so much as chicken. Was going to have some figs & grapes & maybe marcona almonds. She likes strongish cheeses & is bringing the wine so I have no idea what will show up.
Good point on the saltiness. I adore pecorino but it is salty as is the prosciutto.

I thought of the peppers too but I wondered if they go with wine. That is why I passed on artichoke hearts.
And aren't Parmagiano & Pecorino too similiar? And I don't think I need to be true to a theme such as Italian--just want things that go well with vino.

A friend is coming over next week & we have decided in lieu of dinner or ordering a pizza to have some wine & cheeses etc. There will only be 2 of of so I don't want to go hog wild buying too much variety. Any suggestions for about 3 or 4 cheeses & maybe 2 or 3 meats?
I was thinking maybe Roquefort, a brie or goat (with jam or nuts on either one), maybe Pecorino Romano and/or a Cheddar or Gruyere . For meats all I could come up with is Proscutto and Salami or Capricola or chorizo. I will also have olives, maybe bread or crackers, maybe nuts.

For your lunch in Venice, how about Gjelina? I am not sure it is walking distance for you though...unless you like long walks.

And somewhere on here there is a recipe for Cilantro Rice that is the bomb. Make it with brown basmati rice & you won't know the diff.

I don't have access to CI but it seems that most think salting right before is the way to go. I was thinking it was something similiar to a dry brine by doing it the night before. And also that the salt draws moisture out but then puts it back in. ????

I have a couple rib eyes for this weekend. I was planning on salting them and leaving them uncovered in the fridge from Friday night until I grill them on Saturday night. Is that still the conventional wisdom? I know there are many threads/cans of worms on this topic but I am looking for the bottom line. Is there one?

I bought some really nice peaches & nectarines at the farmers market & I am not going to serve them for a few days. I am afraid they will rot sitting out on the counter but I am also afraid they will get mealy if I put them in the fridge...like tomatoes do. What's the conventional wisdom on this?

Yeah, I did see it at Sprouts here in Redondo now that I know where to look but I thought it was expensive & came in a really big bag. The couple of recipes that I have only call for 1/4 tsp or so & I just kind of wanted something new to play with so not worth the $$. I will keep looking though.

Thanks...yes I think this is a better idea. I don't want it to be gummy.

what about if I sprinkled some grated jack in there for more meltiness? I don't want it to be too grainy. I do have some cream cheese though.

Ok I love the Queso Fundido at Bobby Flay's Mesa Grill but the recipe on the Food Network site has a lot of negative comments about it separating etc. I have goat cheese, queso fresco and cooked spanish chorizo. Would it work if I just diced up the chorizo & sauteed with some garlic & roasted red or pablono peppers a bit and put that in the bottom of a pyrex dish and crumbled the goat cheese and queso fresco over it & baked it? I am trying to make it simple but of course I don't want it to get all wierd. Or should i shred the queso fresco & mix it all in a bowl with the goat cheese & chorizo and dump that in the pyrex & bake? I don't know if the oil that comes out of the chorizo is going to make the cheese wonky.

I love the food at HH but the noise level is defeaning. Excellent sweet potato fries.

Anyone know where I can buy this? I live in the South Bay so preferably this side of town.

So many great ideas...thank you all. I will be trying many of these.

Omg...the metal bowl changed my life. I have not had the same luck with plastic bags. Now I always have a big SS bowl topped with foil & crispy lettuce.

So just pour some straight ammonia in there & let it sit for a while? It will stink up the house but will be worth it.
BF is getting banned from many things in the kitchen-lol.

My boyfriend used my All Clad skillet to fry corn tortillas in grapeseed oil. Now I have brownish grease spatter marks all over the sides of the pan that won't come off. I have tried Bar Keeper's Friend, Magic Eraser and general elbow grease with SOS. They are a little lighter but still not clean. Does anyone have any tips on how to remove them and also (other than not using that pan) how to avoid burned on grease spatters stains in the future?

After many years of measly mint in my yard, I finally have a huge mint farm.....tons of it. And I mean tons. I use it in pestos, drinks & salads. Does anyone have any other ideas to use this stuff up or to perserve it?

Are you saying to cook the jicama? I have only had it raw.
I thought of grilled asparagus but it just didn't seem to go with southwest flavors. Maybe it does.