Does it have xanthum or guar gum listed as an ingredient?

If yOu scroll all the way down to the bottom there is a blue or green line and that is where the help button is.
Sorting and filtering recipes in your Recipe Box:
The default view for recipes in your Recipe Box is a list sorted by the date you added each recipe (from most recent to least recent), but there are many other ways to view your main recipe list:
Use the drop-down menu in the top sorting bar to sort the list of recipes by name, by date added, or by fork rating.
Use the Food/Drink toggle in the top left to view only food or only drink recipes.
Use the filter menu in the left margin to filter your main list of recipes by main ingredient, cuisine, meal and course, dietary concern, type, occasion, preparation method, and more. Click any item in the menu to select a filter category, then select any combination of filters from the options that appear. To deselect a filter, click the x in the circle next to the filter name.

Read More http://www.epicurious.com/services/he...

Barilla No Boil Lasagna noodles are the closest to homemade that I have tasted. Just put in a little extra sauce as they absorb more sauce than boiled noodles.

Made the General Tso's Chicken, pg.122 the American version.
Looked beautiful and very easy to make. I thought it had too much vinegar in it. Also, there was no sweetness. Perhaps I am just used to the Americanized General Tso. Would be interested to hear from other who have tried this recipe.

I'll really amazed how the bread tastes so much better for my crostinis. A nice slight char flavor, crispy outside but still a nice soft interior. I cooked them on the back burner right under the vent hood. I usually have problems with my "very sensitive" smoke alarms but the cooking is so quick I had no problem. Best new gadget I've bought lately!

EVERY GRAIN OF RICE

toastercentral.com has them back in stock. Mine just arrived yesterday.

Perhaps you could put the recipe together through Step 3, take out a small amount and put it into a small baking container, then continue on through step 5 and bake it on Thanksgiving Day.
Now bake your small serving container and see what it tastes like!

I see nothing wrong with trying one grape to see if it is sweet or not. I've gotten too many sour bags in the past. This one grape evens out all the water they have sprayed on the fruit and the bag weight. . I would never taste anything unless I intended to buy it if it was good tasting.

It was interesting, but when I watdh cooking show I want to be able to get the recipe. Japan is too far to travel when you are limited.

Go to the very top of this page and next to your user name click on view profile.

Watergate Salad is what you are looking for.

I have one of those from the wok shop. Scares the hell out of me. It sounds like a jet plane, but really does the job. I do not like the attachment to the propane, it just one of those "thingees", a clamp, that you tighten down with a screw. I have a wooden deck and feel unsafe so I haven't used it at all this year.
Have you heard about using a chimney starter as a cooking appliance for your wok? Fill with hardwood charcoal and when it is lit place you wok on top and cook away. It supposedly get very hot and does a great job. I have a BGE that really gets hot and does a great job with the wok.

Haven't been there but you can check out this site for some reviews:
http://www.7nvt.com/7n/listing.htm?sh...

You'll love your egg! Great for slow cooking, baking, fantastic pizza, smoking, and great steaks and burgers. If you are into cooking with a wok, it gets the wok superhot, just like in the chinese restaurants, and you get that special taste from high cooking
I had a large and sold it as I use the medium and mini more often as there is usually the two of us. The large can cook large amounts and there are accessories that you can buy to triple your cooking space. The extra large is big and the lid is very heavy. Being a woman it is hard for me to lift. If you entertain often you may want to think about getting the XL. There is an accessory you can buy for that so you can only use a small amt. of hardwood charcoal which is nice when there are just a few.
Hardwood charcoal can be saved by closing down your vents and putting on your ceramic cap. When you are real to cook again just jiggle the ash and relight your leftover charcoal. Remember....absolutely no chemical charcoal should be used or any light fluid as it will make your Egg retain that taste for all your future cooks.
It's also nice to be able to cook on even the coldest days. Lowest for me was -21 and it held the heat perfectly.
There definately is a learning curve but with practice it doesn't take long to achieve.
Oh yes, my Weber gas grill sat on the deck for 3 years, and I finally gave it to one of the kids.

The video that came with mine says you can chop on speed 3. Haven't tried it yet though. Let us know if you decide to experiment.

Perhaps you put your mixing arm in upside down? I freeze my containers at 48 hours before making ice cream. Here is an online copy of the manual in case you don't have one.
http://lib.store.yahoo.net/lib/sendic...

I still haven't gotten the perfect poached egg. Can you share your recipe. I don't like runny whites. Thank you. Sharon

No, but found their classic recipe on their site
http://www.mccormick.com/Recipes/Main...

When the kids lived at home we ate at the dinner table family style every night. Now that there is just the two of us I cook, call "dinners ready". and we both fill our plates and sit in our recliners and watch the evening news. If it's something like steak that needs to be cut we eat at the dining table and watch tne news. Retirement is great!

Well....I really hate to admit this but we drove from Lompoc, California to Seattle to visit and restaurant that we absolutely loved only to find out later that is was a chain and they had a restaurant in LA. BUT that was way long before we knew what really good food was!

Italian and Vietnamese.

By far the best dessert I have ever made is Mexican Flan by Daisy Martinzez. It is my Grandaughters favorite and she requests it each year for her birthday. Easy to make and a showpiece.

* Exported from MasterCook *

Mexican Flan - Daisy Cook's

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup sugar
1 can evaporated milk
1 can sweetened condensed milk
3 eggs
3 yolks
2 teaspoons vanilla
1 can Media crema (table cream)

Heat oven to 350 degrees. Add sugar to a medium sized pot. Melt stirring often until golden caramel in color. When done place in a pie plate and cover bottom and halfway up the sides by tipping the plate.

Place all remaining ingredients in a blender until smooth. Pour into the pie plate.

Open oven and pull out the rack halfway. Place a large pan on the rack and place the pie plate in it. Pour in the filling. Add boiling water to the large pan until halfway up the pie plate.

Bake at 350* for one hour or until you can just see the center jiggle.

Remove and cool in the water bath. When completely cool invert onto a plate and serve.

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I love Clinton. He loves alcohol, food, and life in general. When I first started watching it I didn't like him at all, but he has evolved and he is my favorite!

Looks like it is the same plant. Do a google search with "aloes for cooking" and it will bring up lots of sites for you to look at

Vietnamese
Chinese
Italian

This information from the Napastyle.com has some very good ideas for the Ultimate Cheese Course. Stilton with Lavender Honey...yum, yum.
http://www.napastyle.com/catalog/sear...

I have a Sous Vide Demi. Bought it was their site around Xmas when it was on sale for $199..
Been having a lot of fun with it. Use it along with my FoodSaver for vacuuming. Over at EGullet there is a wealth of information about Sous Viding. I see others have posted about using crockpots etc.., but my sous vide machine keeps the temp with .5 degrees. Cooking at lower temperatures for long periods of time can be a safety hazard. Do a lot of reading on this.
What I like is that you can buy the cheaper cuts of meats and they come out extremely tender and you don't lose the flavor of the meat. Last night I cooked Turkey Drumsticks. Very flavorful.
You do have to brown your meats afterwards to make them look appealing.

We have always bought the loin pork chops from Costco and always found them tough. Sous Vide they are very tender, moist and flavorful.
You can cook your meat, then cool it down quickly in ice water, until completely cool ,then freeze it. When reheating you just bring your sous vide machine to the temp that you cooked it at and it will not cook further but just heat througfh. It is so nice be able to have cocktails and not have to be in the kitchen waiting to remove the meat from an oven or it will overcook.
It is great to be able to cook things way ahead and just reheat and they taste like that have just been cooked...not like leftovers.
It takes practice. I cooked a piece of lamb too long and it came out with a mushy texture that we didn't like. I write down everything I cook and that way next time a do a cook I can look to see how it came out previously and adjust, if necessary.
If you like to experiment I am sure you will love Sous Videing.

This is the recipe I use. You can cut the dough in any shape wide or narrow. Plus also you can drop them to cook right into your soup or stew.

* Exported from MasterCook *

NOODLES...Egg Noodles for soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
kosher salt to taste
2 large eggs -- beaten
4 tablespoons unsalted butter
3 Tablespoons water

In a large bowl, stir together flour, 1 tsp. salt, eggs, and 3 tbsp. water to make a sticky dough. Transfer to a floured sheet of plastic wrap and wrap loosely; chill for 1 hour. Bring a large pot of salted water to a boil. Halve dough. On a floured cutting board, roll half the dough into a 1/8"-thick rectangle. Trim and discard edges. Cut dough into 1/8"-wide noodles. Repeat with remaining dough. Gently push noodles off the board into the water; boil until puffed and tender, 8–10 minutes. Drain.

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When I have questions about my green egg I visit this site. There's a wealth of information there and you will be answered very quickly.

greeneggers.com