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cookingwithdenay's Profile

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Curried Carrot Soup

I absolutely love carrots and carrots and curry are a perfect match. I make a wonderful sweet carrot pie that is fabulous, using nutmeg, cinnamon, vanilla and it is often mistaken for sweet potato pie. The texture is amazing. It is one of those recipes from the Depression, and I use organic's a true winner.

Oh about the calorie count, use the following link put in the ingredients and it will give you a nutritional label and all the calorie info too!

Jan 27, 2011
cookingwithdenay in Recipes

The Best Thing You Ever Ate: New Orleans

The best thing I ever ate was a Turducken, the original, no limbs hanging off, just pure turkey, duck and chicken with three individual dressings. I have since made it three times and each time it gets better and better. It is an enormous amount of work, but well worth it! K-Paul's Louisiana Kitchen Cookbook version is the best, but most folks will not want to go to all that trouble; pity because anything that delicious is worth the work...seriously!!!

K-Paul's Louisiana Kitchen
416 Chartres St, New Orleans, LA

Jan 20, 2011
cookingwithdenay in New Orleans

Drunken Prunes

I must admit that although I am somewhat in the category of a babyboomer depending on the worldwide Internet definition, I have been a fan of prunes for years. I have an amazingly simple recipe from a Louisiana cookbook that's over 35 years old, for Prune Cake. It's divinely delicious and I just shared it with a Facebook friend who altered the recipe a bit by using ... "1 c spelt flour and 1 c whole wheat flour and also 3/4 c agave instead of the sugar and bourbon for the liquid to stew the prunes." Needless to say it was a total success!!! Gotta love those prunes.

Jan 19, 2011
cookingwithdenay in Recipes

Best ATL Lunch Spot

I have a friend coming to town and I wanted suggestions on a great place to lunch on a Saturday afternoon. I have been to a few places but I want a little place that is not too crowded, but where the food is amazing. Any thoughts? Oh yeah, decent parking too.

Jun 11, 2010
cookingwithdenay in Atlanta

Most complicated and impossible recipe you know

Making a Turducken from the Chef Paul Prudhomme's Louisiana Kitchen cookbook was most challenging and deboning the chicken, duck and turkey was insane, but the finished product was amazing and we now have it every holiday.

Feb 06, 2010
cookingwithdenay in Home Cooking

Chicken Stuffed with Spinach and Feta

I have made this recipe several times all with different variations. I agree with W breading a skinless chicken breast is wise since you have removed the protective fat that not only adds flavor but prevents drying during the cooking process.

I would recommend minced onion (chopped fine) and Gruyère cheese if feta does not work for you. You also want to gently combine the filling, shape into a tiny tubular form and then place in chicken breast. This is the type of recipe you can let your imagination run with...

Feb 03, 2010
cookingwithdenay in Recipes

Converting a home baking recipe to a commercial baking recipe

Hello Bakerboyz,

I would recommend that you use the Recipe Adjuster Program located at

This program will allow you to triple the recipe and I would not take it much larger than that without really examining your ingredients carefully. Most commercial recipes are derived from an exact formula and if you are using a basic homemade cookie recipe this will probably give you better results. You can of course contact a culinary art program in your community and ask one of the "instructors" to work on the formula for you, but I don't know that they will take time to do it.

I have used this program and it is most helpful. Good luck.

Jan 25, 2010
cookingwithdenay in Home Cooking

Baked Sweet Potato

Several years ago I found a recipe for bourbon butter on a UK website. It is a bit tricky to make but I think I will try it again and bake sweet potatoes and see how this works. The bourbon butter was originally to be served on cinnamon and red currant scones. I will post the final result. Cheers.

Jan 10, 2010
cookingwithdenay in Recipes

Low-Cost, High-Flavor Meats

I can remember as a child my mom making a number of inexpensive cuts of meat, that are considered delicacies today; brains and eggs, smothered chicken gizzards and livers, beef tongue boiled and then braised in her homemade barbecue sauce the list goes on and on. I am so glad to see "cheap" cuts mentioned, it's what we do when funds are scarce...there truly is nothing new under the sun.

Jan 08, 2010
cookingwithdenay in Features

New Mexico Farmers Markets permit homemade food sellers starting Jan. 1st - moved from Home Cooking board

A new rule requiring permits for homemade foods sellers went into effect on Jan. 1, 2010 in New Mexico.

The permits are mandated by the state Environment Department and will cost $100. This will allow the sale of homemade goods including baked goods, tortillas, jams and jellies, dry mixes and candies.

To obtain a permit, home-based food processors must pay the fee, attend food safety training and allow the New Mexico Environment Department to inspect their kitchens. This new permit process was introduced to monitor the safety of goods sold at farmers markets, roadside stands, fairs and fiestas.

Jan 06, 2010
cookingwithdenay in Southwest

Authentic Danish Kringle Recipe

I recently ran across the Allsweet margarine Danish Pastry Booklet from the 1950s posted at
This is an heirloom recipe created to introduce home makers to margarine. I still make it with butter, because butter rocks!

Dec 29, 2009
cookingwithdenay in Home Cooking

Second Careers in Food ... that Failed

Wow, this is so true. It really helps to understand the business of food. I teach a catering course and I can't tell you how many caterer love to cook, serve and dine the customer, but have not a clue about the business end of the industry. Never give up on your dream, but do your home work and learn your industry, learn, learn, learn and then learn some more.

Dec 10, 2009
cookingwithdenay in Features

How or what do you start your day with? - moved from Home Cooking board

I usually start my day with oatmeal and a variety of dried fruits, toast and jam or preserves. Hearty, simple and almost always something a bit sweet!

2010 Food Trends

Top 10 Food Trends

1. “Frugal is Fresh”
Private labels are in and brand names are unnecessary.

2. “Sustainable Living is Here to Stay”
Recessionary issues dictates grow your own, cook from scratch and shop online for the unique.

3. “Indian is the new Chinese”
Indian food boasts culinary influences from Chinese and other Asian regions, Middle East, Mediterranean, and Portuguese. The cuisine is so vast in its culinary spectrum that there is truly something for every discriminating palate.

4. “Comfort cafes, Bistros and Neighborhood Diners and Dives are in while Noodle Bars are out”
Consumers are looking for down home comfort food. Chicken is back to being the new white meat and fresh, simple and flavorful take priority.

5. “Curry is the spice of life for 2010″
Flavor, flavor, flavor is the word for 2010. The vast arrays of curries will sooth the savage beast and stimulate the dainties taste buds.

6. “Braising and Baking is the new sweet and simple”
You know how everything tastes better fried but with all the health warnings, high blood pressure and baby boomers looking for healthy alternatives, slow cooking brings out the savory sweetness of true flavors.

7. “Farmers Markets are the new Starbucks”
Looking for something unique, homemade, fresh and tasty? A stroll down to the local farmers market will direct you down the path of homemade goodness and good old fashioned food from the past.

8. “East Coast Eateries dominates from New York to D.C.”
Great chefs, restaurants, and local eateries are stepping up and providing affordable, fresh, farm raised food for the masses. This is a trend that will be around for a while.

9. “Homemade food is “In”
Forget additives, preservatives, artificial flavors, sweeteners and colors. We are looking for basic ingredients, gluten free, sweetened with honey or dried fruits and stewed in a cast iron Dutch oven.

10. “Rave Review” is the new Top Picks”
It’s the people’s choice, there is no snobby “Food Boss”; it’s all about “we the people.” Don believe what one person says when you can read and reflect on what thousands think online.

Best Homemade Food Gift

I absolutely love Chai Tea, Chai cake and Chai Bar Cookies. Here is my recipe for Chai Tea Mix. It goes over well as a gift since I put it in a little gourmet plastic bag and attach it to the cup handle of a tea cup purchased at a novelty shop. It really does taste just like the Chai Tea you get in gourmet coffee shops.

Chai Tea Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 1/8 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
Pinch ground rosemary


In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea.

Stir in ginger, cinnamon, cloves and cardamom.

In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a 6 oz. mug of hot water.

Nov 20, 2009
cookingwithdenay in Home Cooking

Favorite Snack?

Wow that's tough! For me it depends on what I'm in the mood for.

Pita points and hummus
Prune bread and tea
Spinach and Feta Flan (just a small wedge)
Sweet potato chips
Tuna and crackers
Homemade trail mix
Red Bean and Raisin Bread with low fat cream cheese
Pear wedges with feta cheese

Classic Cobb Salad

I recently changed up my Cobb salad by adding honey glazed pecans instead of bacon for a friend who is vegetarian. It was a huge hit! I also have used aged Canadian white cheddar with the bacon when making it for myself and boy does that add a kick. When making Cobb salad it is best to always think outside the box.

Mar 24, 2009
cookingwithdenay in Recipes

Vanilla Bean Cupcakes

A word about Kosher salt:

Kosher salt contains fewer additives, and has a more salty taste than ordinary table salt.

It generally comes in flakes rather than granules. The flakes dissolve easily, and have a less pungent flavor than table salt. Due to the shape of the granules, there is simply less salt in a pinch of kosher salt than in a pinch of table salt however the granules from one brand do not equal the granules of another. With that said, it is imperative particularly today with food cost escalating that even the brands of salt be reported in a recipe. Although it is savvy to use Kosher salt, my personal opinion is to avoid using it in baked goods.

Feb 19, 2009
cookingwithdenay in Recipes

Bringing the Bee to Its Knees

Perhaps my favorite honey of all times is cotton honey. If you have not tasted it, you are in for a huge surprise. It is available from professional Bee Keeper Berry Hines at Usually sold at the Raleigh Farmer's Market in Raleigh NC. It is a seasonal product, and it pays to reserve your jar.

Cooking with Denay

Feb 09, 2009
cookingwithdenay in Features

Easy, Spicy Snack Mix

I wish someone would send me something free in the mail. how did you luck out? I rarely get anything but coupons for things I don't use and definitely don't want.

Feb 06, 2009
cookingwithdenay in Features

How to Eat Whole Pigs' Feet

I can remember my father eating pickled pigs feet with saltine crackers. This was a real delicacy. I must agree however that pigs feet, whether smothers, barbecues, pickled, stewed or braised in cocoa cola must be eaten with the fingers...any dignified southerner knows that!

Feb 06, 2009
cookingwithdenay in Features

Winning Ways with Cauliflower

I can remember having cauliflower salad when I was a child over forty years ago. It was made along the lines of potato salad and it was always served cold with barbecue, baked beans and cornbread. Can you tell I'm from the south. I don't make it much now because the price on cauliflower can be a bit much, but when it is in season and affordable it is one of my favorite dishes.

Feb 06, 2009
cookingwithdenay in Features

New Czech restaurant in Cary?

Yes, it is authentic Czech food according to one of the members of the Culinary Historians of North Carolina. She had the potato balls or dumplings, something like that....anyway they were stuffed with ham and bacon and she said they were delicious! She and her daughter plan to return.

They're located in the same building where Vispa, across from the Post Office.
I hope to try them out next week.

Basic Pancakes

I made these, but the 2 teaspoons of kosher salt was way too much (I used a finer grade). Kosher salt is tricky to work with depending on the grade. Normally kosher salt is coarse, but if you use a finer grade in this recipe it will definitely be too much. I would suggest CHOW change the recipe to:

2 teaspoons kosher salt, coarse

Salt comes in all grades and types now and depending on what people have on hand is most important. You cannot substitute regular iodized salt ore even fine grade sea salt in this recipe.

I am a professional recipe developer (30 years, from the Pillsbury Bake Off days) and I can't tell you how many errors I have found on this and other sites similar to it. Posting recipes is easy, posting a reliable, accurate recipe is not!


Sep 08, 2008
cookingwithdenay in Recipes

Bread-and-Butter Radishes

I would like to know do you need to process these like regular canning pickles ...and how long will they last in the refrig. Anytime you talk about pickling you should provide this information.


May 07, 2008
cookingwithdenay in Recipes