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Joined Date: Aug 12, 2009
"Answers about chard and cream, 1 bunch Swiss Chard only yeilds 2-3 servings. Two cups heavy cream is too much, use 1 cup and reduce it in a skillet, it is much faster as you have more surface to evaporate the water out of the cream. In order to be called Whipping Cream, cream must have more than 37% fat. The fat can go much higher than 37%, the"
Reviewed 1770 House Meatloaf
"I read many of the reviews for this good meatloaf, some complained about the loaf being too salty ! The problem lies with the type of salt you use and most recipes today do not explain this. Ina's recipe calls for KOSHER salt, this salt is COARSER than regular, old fashioned table salt. If you are using regular table salt, use only 1 TABLESPOON."
"Carmel Sauce is a bit tricky to make. I find it easier if you use a skillet instead of a saucepan. Try a 9 inch rather heavy 9 inch skillet (not a non-stick). You can mix ingredients at the beginning, then do NOT stir or it may crystalize. You must cook over medium-low heat until the moisture evaporates and it turns a deep carmel color (not br"
Reviewed Shrimp Bisque
"One person wrote asking about Cooking Sherry and keeping Dry Sherry. Sherry including Dry Sherry are fortified wines and can be stored literally for years at room temperature. There is never a need to buy terribly cooking sherry !
Reviewed Sauteed Kale
"If you are not using young,tender Kale be sure to cut off the stems and also remove the center vein, it is as tough as the stems.
Reviewed Sauteed Kale with Irish Bacon
"It is very important that you not only cut off the Kale stems, but fold the Kale in half vertically and cut out the center vein, it is as tough as the stems. You need to cover and simmer 5 to 10 minutes.
Reviewed Sauteed Kale
"I made this last night,excellent! I cut the recipe in half using just 1 bunch of dark green, leafy Kale. I cut off the stems, folded the leaves vertically and cut out the tough center vein, washed them, patted dry with paper towels, again folded the leaves in half vertically and cut into 1/2 inch strips. I used 1 1/2 Tbsp. EVO and 2 cloves of gar"
Reviewed Great Grilled Romaine
"I have been "cooking" Romaine for 3 years. First, I like "Baby" romaine best,this can be rather large. Second ALWAYS cut the romaine in half vertically BEFORE cooking. Third,I have cooked romaine on the barbeque, brush halves lightly with oil, S & P, grill quickly over high heat about 1/2-1 minute flat side down, turn once, grill 1/2 minute. M"