readytocook's Profile
quiche- will skim milk work?
I make the same basic quiche recipe, using whole milk or half/half usually. I only have skim milk in the house now & want to make one to freeze since have all other ingredients. Will it work with skim milk?
pizza dough question
that's what I thought but the tips that came with it stated "do not preheat stone." It's a pampered chef one http://www.pamperedchef.com/our_products/use_care/detail.jsp?productId=16723
should I preheat it anyway?
pizza dough question
I made pizza on a brand new pizza stone. The dough was "doughy/chewy" kind of like still raw in the center once cooked. It was not that thick. Why did it not bake right? What can I do next time? I did have the dough in the freezer, but defrosted in refrigerator first, and let sit room temp a bit.
muffin question
broiler---do you mean the next day or as soon as they are at the end of baking?
I tried leaving them out last night instead of air tight container. A little better, but not great. They weren't "sticky" but still soft. I've also tried the bread trick, but not better results.
Leelyn's- Columbia/EC
After reading reviews I was hesitant to go, but it had been recommended, so we figured we'd try it (I couldn't find any newer reviews). Apparently they have new chef/cooks (recent months) & are now making much of the food from scratch, rather than just "ordering" it. I heard the burgers are good & our friends enjoyed the salads, so I'll try it again. Please post if you try it again.
Leelyn's- Columbia/EC
Recently tried Leelyn's & had a great meal. Food has changed there for the better. Mac & cheese was great. Housemade bacon, as are most ingredients. Loved the soups- hot & sour and cream of crab. Meat was perfectly cooked the way it was ordered. Not much about it on here & all the other reviews were older so thought I'd share.
http://www.leelynns.com/
muffin question
I want to make muffins a day in advance. Every time I do they become "wet" on top rather than that initial dry texture by the next day. Same with banana/pumpkin bread. How do I keep them from becoming soggy/moisture on top? Why do bakery ones not get that way- should I not store them in an air tight container?
make-ahead question
how far in advance can a casserole be prepared- dishes that contain eggs, milk, etc..? meaning prepare & placed in refrigerator, BEFORE baking.
Place to buy fresh pasta?
Is there a place (prefer Mont Co- but interested in DC/Balt too) to buy fresh pasta ready to cook?
Chow-worthy places with young kids
anything? I searched old threads, but many just focused on kid friendly places not the food.
Chow-worthy places with young kids
Kids eat anything, but looking for lunch/dinner options where they are welcome (1,3,5).
Staying in Financial District, so looking for surrounding neighborhoods (especially lunch). However, we'll be traveling all around so please include other options too if they fit.
pot roast- dutch oven to slow cooker
Definitely not disposable, yuk! They are meant to absorb so they work great. I use them to drain things like frozen spinach, canned pineappple.
BTW, the pot roast came out terrific, my new favorite recipe. I did just toss the remaining marinade.
pot roast- dutch oven to slow cooker
I've recently been using the slow cooker bags for easier clean up. Also- if you cook in it often, instead of using a kitchen towel, you can use cloth diapers. Sounds odd, but they work great for soaking liquid. You can get an inexpensive pkg of them. A bunch of kitchen uses for them.
pot roast- dutch oven to slow cooker
Thanks everyone- I will not add all the marinade & cook remainder in a saucepan prior to serving if needed. Interested to see how it turns out compared to the dutch oven.
pot roast- dutch oven to slow cooker
I just made the marinade- it has a ton of liquid- 1c water, 3/4 c balsamic, little soy sauce, & 1 c ketchup (and a few other things). I plan to cook it tomorrow.
***So, why do I need to not put in all the liquid- what will happen if I do? In the dutch oven I would cook it in all the marinade, then serve it with it.
pot roast- dutch oven to slow cooker
I want to make a pot roast, but will not be able to be home enough for it to oven cook.
If I make an oven recipe, do I need to add/change anything for slow cooker? This one marinates overnight, then cooks. Do I need liquid?
help covert leftover dip into a dinner
I made a southwestern type dip -- corn, black bean, cheese, jalepeno, little sour cream, etc...
I have a good amount left over- what can I do with it to use it up? Any thoughts? Only thought was quesadilla/soft taco or mexican salad- anything else???
Deli ham
If buying ham at a grocery store.....what type of general ham is best for sandwiches? I know the brands vary from store/state, so I'm generally talking type (ie..tavern, virginia,etc..) I never know which is the best tasting- most natural rather than plastic!
Quiche for dinner- what else?
What else would you serve with a quiche for dinner? Often a ham, spinach, onion quiche. I find it easy to serve along a brunch spread. However, if bringing it to someone for dinner, what would you bring with it?
What's the difference in RIBS?
What is the difference when buying pork ribs- which is the best one to buy? Lables are all different- baby back, spare ribs, etc...
bread help
I made a great bread in the bread machine, however, after slicing it (30 min later) the inside was still doughy, uncooked. Is there something I can do- perhaps wrap it in foil in the oven- if so what temp? any suggestions please help!
pork shoulder question...
if it can be warmed the next day on low then think low in the slow cooker is fine- I meant re-heated 2-3 hours. you might have misunderstood- I already slow cooked it in the oven prior to shredding. thanks- my main concern is can it overcook, as it is perfect out of the oven.
pork shoulder question...
if cooking a pork shoulder early (2-3 hours), once it's done & shredded, can it sit on low in a slow cooker or should it go in the fridge for an hour & be heated back up? can it get overcooked? It was originally cooked in the oven, not slow cooker
wing question
I bought a package of wings to make- whole wings. What is the best technique for cutting/separating them into the 2 parts? (also, separate raw or cooked)
TIA
Water/Tea nutrition question
I have heard that if you add something like Crystal Light to water, it is no longer considered a glass of water for the day, but rather a drink. Not really sure why though..
Anyway, I was wondering....If I brew fresh tea (hot or iced) using tea leaves (no added sweetener) would that be considered a glass of water or is that too considered a drink?
Tierra Columbiana Recommendations?
not sure if I'm too late....but last time I was there I ordered the shrimp in garlic sauce & it was great! I've never been disappointed there. I like both menus- just depends what dish I'm in the mood for when ordering. Enjoy!
Food themes for a party
I'm hosting a girls night pot luck party in the summer. What are some good themes- other than Luau & Mexican Fiesta? Looking for something creative! Thanks
eggs...
Question 1: I enjoy eating hard boiled eggs for breakfast. If I want to make a few at the beginning of the week, how many days can they sit in the fridge & be safe for so that I don't need to boil them daily? (I would leave the shell on until eating)
Question 2: If I make a recipe that just calls for yolk, can I keep the white for an omelette the next day or does it have to be cooked right away?
Updated King of Prussia Dining?
this thread has info & is pretty recent, I think you might not have seen it...
http://www.chowhound.com/topics/458247
(some on your list do not exist anymore)
Post gallbladder removal meals
What are some good meal ideas & recipes to bring someone?
