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Heatherlily's Profile

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improving store sauerkraut

what do you add to your store bought sauerkraut? I'm going to a b-b-q at 4 today. Thanks.

Aug 31, 2008
Heatherlily in Home Cooking

Peach Pie Filling

I have a great, easy filling for apricot pie: Apricots, corn starch, sugar. Do you think I can use just corn starch and sugar with the same success for a peach pie? Or, what do you suggest? I like to keep the filling as few ingredients as possible. thanks.

Aug 08, 2008
Heatherlily in Home Cooking

Left over cooked salmon

What can I do with left over cooked salmon?

May 27, 2008
Heatherlily in Home Cooking

Fool-proof rice pudding

My attempts haven't been tasty or they are toooo labor intensive (stirring for an hour). What's your method?

Jan 17, 2008
Heatherlily in Home Cooking

fudge will get hard?

About 4 hours ago, I made a batch of fudge, and it's been in the refigerator, but isn't hard yet. I melted the evaporated milk and sugar over a double boiler until the sugar dissolved, but it wasn't ever boiling. Then, I poured the mixture over the chocolate bits, butter, and marshmellows. Do you think not boiling was a mistake?

Dec 29, 2006
Heatherlily in Home Cooking

vanilla bean dessert at Bella

Do you know what is the delicious dessert at Bella on Hollywood Blvd. A vanilla flan? custard? The waitress says the chef only will reveal that it is made with vanilla bean, and served with fresh fruit. I would love to know what the receipe is.

Oct 29, 2006
Heatherlily in Los Angeles Area

what to bring to night class for break food?

At my night class we take turns bringing food at breaktime. On my first night the teacher brought Subway sandwiches. Whatever it is, I can't warm it up. Thanks for your suggestions

Oct 18, 2006
Heatherlily in Home Cooking

pico de gallo; marinated carrots

please share with me your best tomato-onion-chili etc. receipe.

Also, how would you make the marinated, slighty cooked carrots that are served in Mexico as an apetizer?

Jul 29, 2006
Heatherlily in Home Cooking

what is anchovy paste?

In the thread about deviled eggs, someone suggested using anchovy paste. Do you make it? I didn't see any with the anchovies at my upscale market. Or . . .? Thanks

Jun 28, 2006
Heatherlily in Home Cooking