Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by LaurieB

  1. One word: Oxyclean. It's a miracle.
  2. Turkey and my husband's wonderful stuffing. Mashed potatoes (made with butter, milk and sour cream) Brocccoli cheddar casserole The above are set-in-stone musts. Other sides/accompaniments vary year to year.
  3. Growing up here in Cleveland, Ohio, the ONLY cake for birthdays was a Hough Bakery White Cake. I never really liked this cake, but that's what you got. When I got older, I began to request my Mom's Triple Layer Strawberry Jello as my Birthday Cake, and that's what I got. I'm still trying to find her damm recipe for it.
  4. Anyone have the perfect recipe for the mix that will make the best broth (and subsequent chowder)? I've seen several -- some swear by seafood broth over seafood), some have white wine, and one friend swears by adding V-8. Thanks-- Laurie
  5. Graham crackers spread with (canned) chocolate frosting.
  6. LaurieB

    DQ Blizzards

    The Oreo Cookie Blizzard was the one until they came out with the Heath Bar Blizzard.
  7. Pretty simple. Farfalle with Sausage, Tomatoes and Cream. It's still winter here in Cleveland.
  8. OK, my suggestions: Mark Bittman's "How to Cook Everything" and James McNair's "Pizza" (I'l never,ever, use another pizza dough or sauce recipe than those from this book).
  9. "Astronaut Surprise" How could you NOT want to make this? I almost fell off my chair laughing.
  10. Some good friends gifted us last season with some morels and this is what I gifted back: CREAMED MORELS ON BRIOCHE ¼ pound morels, trimmed and sliced 1 clove garlic, minced 1 ½ T. butter ½ cup dry red wine ½ cup heavy cream S and P, q b 2 brioche rolls Slice the tops off the brioche, hollow out insides. Brush with melted butter and bake at 350* til toasted. Reserve. Saute the morels in butter til soft. Add garlic. Add wine and cook til wine is nearly evaporated. Add the cream and cook until slightly thickened. Salt and pepper to taste. Serve hot in the hot brioche.
  11. "I'm gonna make a huevos rancheros with a chorizo black bean chili and cilantro sour cream." I'd be there in a heartbeat for that. What are TN Fries?
  12. This is glorious. And I need a recipe to approximate "Kanga Bangers". It's just too much fun to say.
  13. I made this recipe a few weeks ago, and it immediately went into my "keeper" file. This beautiful book is also now on my "wish" list.
  14. "If you're going to stuff hard boiled eggs and want the yolks to be in the centre, tip your eggs on their sides for at least a day before cooking." Why is this? Does it work? Hmmm, may have to try tomorrow.
  15. The temptation to reply to this question is often "yes, and so does the service here" is something I have to resist.
  16. "There was some chili paste with garlic, a bit of Sriracha," Sriracha can go bad? How do you know? >
  17. "Worst sins I've seen were raw meat in the deep fryer, and--get this, dumping a flat of whole, shell eggs in the Hobart, put the paddle in, let 'er rip for a minute or two, then strain through a chnoise to gt "liquid eggs" for the B'fst buffet." And I thought I'd seen it all.
  18. Try Lidia Bastianich's "Limoncello Tiramisu" -- do them as individual parfaits as a suggested variation. It' from her book, "Lidia's Italy".
  19. I'll be interested to see what ideas you get. I am a fresh ingredient, from-scratch cook just about all the time; HOWEVER,if I tried to update, or in anyway mess with my family's Hash Brown Casserole (canned Campbell's soups, frozen hash browns) they would kill me, too. And honestly,it is so good, why bother?
  20. I LOVE this and am going to post it (with some minor changes) in my kitchen. Thanks!
  • Create New...