letsindulge's Profile

Type

Cooking for a Very Hungry, Slightly Picky Crowd

Feb 22, 2015 by yumfactr in Home Cooking

49

How Do The Chinese Restaurants Get Their Chicken So Tender???

Sep 30, 2005 by Shirley in Home Cooking

46

Do I need to blanch baby kale for this lasagna recipe?

Feb 24, 2015 by pamelak52 in Home Cooking

6

Should I Take My Hat Off at a Restaurant?

Jul 19, 2011 by CHOW Staff in Features

53

Homemade chicken soup question

Feb 15, 2015 by javaandjazz in Home Cooking

101

Eggs and pan size

Feb 18, 2015 by LXXIII in Home Cooking

5

Flavorless chicken breasts

Feb 18, 2015 by willowgirl28 in Home Cooking

50

What to do with huge bag of frozen tiny shrimp?

Feb 07, 2015 by pistachio peas in Home Cooking

39

Help doctoring "crab casserole" leftovers

Feb 17, 2015 by edwardspk in Home Cooking

22

Tired of ordering pizza!! Ideas for Easy lunch party for 50?

Jul 05, 2013 by chele in Home Cooking

52

Fried chicken problem: Bad meat or bad cooking?

Feb 15, 2015 by SteveTimko in General Topics

3

Substitution advice on this please

Feb 02, 2015 by gregsgirl23au in Home Cooking

18

Pink pork tenderloin safe to eat?

May 31, 2013 by mike2401 in General Topics

109

One cup blender -- what to buy?

Feb 11, 2015 by careme_fan in Cookware

4

Best pasta sauce in a jar?

May 01, 2008 by AllisonS in General Topics

292

Can lemon zest be substituted for lemon juice?

Feb 05, 2015 by ljorde in Home Cooking

4

Can I stuff a chicken with garlic and herbs, truss and refrigerate for six hrs. before cooking?

Feb 09, 2015 by barbatking in Home Cooking

2

Need recipes for canned sardines

Mar 27, 2011 by Enso in Home Cooking

67

What should I do with challah dough that isn't rising?

Feb 06, 2015 by Nikki NYC in Home Cooking

15

Cupcake secrets

Feb 06, 2015 by v2pham in Home Cooking

13

Multi-batch steak searing without burning fond for pan sauce?

Feb 03, 2015 by kidchowlemagne in Home Cooking

4

Use for trimmings from baby back ribs?

Feb 05, 2015 by cristina3611 in Home Cooking

10

Make my edamame more exciting!

Jul 15, 2012 by maabso in Home Cooking

23

Ginger is blueish-greenish inside

Nov 05, 2011 by luckyfatima in General Topics

13

Best store bought desserts

Aug 15, 2003 by KP in General Topics

26