Recipefilter - It's winter(ish) time in my town, and I love seasonal flavored drinks, but I want to make my own (from scratch would be fun). Please recommend hot cocoa / chocolate recipes, coffee flavorings and the like.
posted by filthy light thief on Nov 17, 2009 - 25 answers

What can I do with two bottles of real milk before they go bad tomorrow? So, I bought real, straight-from-the-cow milk at the farmers market on Saturday. I have not drank it all yet and am afraid that it will turn bad tomorrow since it doesn't last too long. What can I use it in, besides coffee, that will significantly benefit from its real yummy taste?
posted by kitchencrush on Nov 17, 2009 - 27 answers

How can I use leftover egg yolks? I want to make a chocolate mousse from a recipe that calls for a large number of egg whites but I feel guilty about just throwing the egg yolks away. So... please give me your best ideas and recipes for what to do with the yummy yummy yolks, folks.
posted by kitchencrush on Nov 9, 2009 - 38 answers

What else besides cheesecake can I make in an springform pan? [more inside]
posted by emd3737 on Nov 8, 2009 - 25 answers

Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds? [more inside]
posted by lioness on Nov 7, 2009 - 2 answers

Does the hive mind have any recipes for a pre-seasoned pork tenderloin? Any good complimentary foods?
posted by cheechman85 on Oct 26, 2009 - 17 answers

My Googling skills are apparently insufficient. I remember once upon a time seeing on the web a picture of a woman's tombstone that said something like "I told you you could have my (coffee cake?) recipe over my dead body" and underneath followed the recipe. Does anyone know where on the net it is? Thanks!
posted by Daddy-O on Oct 25, 2009 - 6 answers

I'm planning a haggis-centric party and will make semi-traditional haggis from this recipe. I also need to make a vegetarian version, so what would be a tasty veggie substitute for the meat (preferably using the same recipe)? The meats to replace are "chopped cooked liver and chopped cooked heart (Or stew beef, or filet mignon)" and ground lamb. I'm in California, in case that makes a difference about ingredient availability. Full recipe below, in case Geocities has closed. [more inside]
posted by anadem on Oct 25, 2009 - 9 answers

What is delicious in a cold tortilla wrap? Other than chicken. [more inside]
posted by Lorc on Oct 23, 2009 - 28 answers

Where can I find a database of cookbook indexes? [more inside]
posted by chefscotticus on Oct 3, 2009 - 4 answers

My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
posted by misha on Sep 28, 2009 - 13 answers

I've been tasked with cooking approximately 30 dove. I have no experience with this so would appreciate any tips or tried and true recipes.
posted by justlisa on Sep 18, 2009 - 11 answers

Wok stir-fry cooking: best resources for instuctional cooking videos? [more inside]
posted by Ligament on Sep 18, 2009 - 3 answers

Recommendations for good pressure cooker indian recipes? [more inside]
posted by leahwrenn on Sep 17, 2009 - 5 answers

Autumn is almost here where I live! Tell me your favorite autumn party recipes, with some restrictions listed inside. [more inside]
posted by librarianamy on Sep 16, 2009 - 10 answers

Is there such thing as an easy, wheat-free pizza crust recipe? [more inside]
posted by firemonkey on Sep 14, 2009 - 7 answers

I just made a huge batch of zucchini/apple muffins and they look beautiful. Unfortunately, they taste well, not horrible, but very, very baking soda-y. What should I do with them? [more inside]
posted by munichmaiden on Sep 11, 2009 - 17 answers

I love houmous, but my boyfriend is allergic to legumes (peanuts, pulses and the like). Is there a similar dip I can make with tahini, lemon, garlic and something else instead of chick peas? I'm confused as to which beans are legumes and which aren't, and which would work and which wouldn't...
posted by mippy on Sep 10, 2009 - 31 answers

What do I do with these tiny scallops? [more inside]
posted by hippybear on Sep 4, 2009 - 16 answers

I'm looking to expand my repertoire of strong meaty tasting recipes. Can you help? [more inside]
posted by emilyw on Aug 30, 2009 - 23 answers

Can you recommend a recipe for chocolate-coated creamy caramels (with creamy being the operative adjective)? Also, your candy-making tips. [more inside]
posted by halogen on Aug 28, 2009 - 10 answers

Favorite Ramen Recipes? I am looking to augment my Ramen meals. What do you guys like to add? How do you manipulate Ramen to achieve maximum awesomeness? [more inside]
posted by Think_Long on Aug 27, 2009 - 46 answers

I want to bake/roast/broil plums in a sauce of maple syrup and/or red wine. Will this work? Have you done this? Does a recipe exist? [more inside]
posted by mustcatchmooseandsquirrel on Aug 27, 2009 - 10 answers

Late summer dinner party ideas? [more inside]
posted by rossination on Aug 26, 2009 - 8 answers

Is is possible to make marshmallow cream out of prepackaged marshmallows with out the use of a double broiler? [more inside]
posted by SheMulp AKA Plus 1 on Aug 20, 2009 - 19 answers

I received some lychee as a gift and I'm not sure what to do with them. Can anyone recommend some recipes that use lychee?
posted by defben on Aug 17, 2009 - 16 answers

What are your best quick toaster/convection oven recipes? [more inside]
posted by duckus on Aug 15, 2009 - 10 answers

What are some good, healthy bulk recipes (200 people) that I can serve at my camp? [more inside]
posted by rmless on Aug 14, 2009 - 16 answers

I hate cholent, and most chamin recipes are just slightly-improved versions of cholent. Given that cooking must begin Friday afternoon, and the food has to be under constant heat until until noon-time Saturday, could you recommend any replacements for Shabbes cholent? [more inside]
posted by flibbertigibbet on Aug 11, 2009 - 10 answers

Since London's fickle summer is in full swing, I need recipes for dishes that can be eaten either hot or cold. [more inside]
posted by Mutant on Aug 4, 2009 - 18 answers

I have 20 pounds (or more) of summer squash. What do I do with it? [more inside]
posted by mustcatchmooseandsquirrel on Jul 30, 2009 - 32 answers

I was just idly googling for "meatloaf leek" trying to find a recipe to make for dinner, when I found this stock photo. FANCY! Unfortunately I can't find a recipe for it at all. How would you go about making something like that? [more inside]
posted by web-goddess on Jul 28, 2009 - 6 answers

Great (summer-friendly) lunch menus. Difficulty: can be mostly or wholly made beforehand. [more inside]
posted by availablelight on Jul 18, 2009 - 21 answers

I have fresh tomatoes & basil from my garden, and would like to make some spicy marinara out of it. I'm a novice to making sauces from fresh ingredients. Any suggested, and preferably simple, recipes? [more inside]
posted by jabberjaw on Jul 12, 2009 - 11 answers

Help me recreate the flavor of discontinued Hamburger Helper (either Pizza Pasta or the original Cheesy Italian Shells, before they reworked and ruined it)! [more inside]
posted by kingjoeshmoe on Jul 11, 2009 - 10 answers

Are there some tasty dessert recipes I can make that don't require baking or any of the things I have trouble getting in Ghana? [more inside]
posted by BusyBusyBusy on Jul 10, 2009 - 22 answers

I'm looking for fat-free (or super low-fat, like under a gram per reasonably-sized serving) recipes for baked goods that you've personally made and enjoyed. Cookies, cakes, quick breads, etc. are all fair game. Bonus points for chocolate stuff. [more inside]
posted by vytae on Jul 9, 2009 - 17 answers

Help us use our abundant home-grown tomatoes, even though our tomato tastes disagree! [more inside]
posted by Ambrosia Voyeur on Jul 8, 2009 - 33 answers

What do I do with all these potatoes? I need recipes that keep, and/or storage tips for tons of small to medium sized potatoes. [more inside]
posted by purpletangerine on Jul 3, 2009 - 26 answers

Anyone have a good recipe for a safe, tasty, and digestible "first bread" for an infant? [more inside]
posted by swrittenb on Jun 29, 2009 - 13 answers

I've made four cakes, and two of them have fallen. Enough with all the plates of beans -- please help me overthink (and correct) my cakes. [more inside]
posted by Ms. Saint on Jun 26, 2009 - 11 answers

Please give me your best long-distance hiking / bicycle touring / <insert other adventurous endurance activity> food recipes! [more inside]
posted by Captain Rayford Steele, Tribulation Force on Jun 23, 2009 - 10 answers

Twofer: whipped cream and bananas. Yes, this is SFW. [more inside]
posted by dirtynumbangelboy on Jun 23, 2009 - 19 answers

Headline says it all: how do I make the best cannoli filling? Ricotta+powdered sugar+vanilla? How much of each (or other ingredients) should I use? I made it last night with 1.5 lb ricotta, 1 c powdered sugar, and 1/4 tsp vanilla, using a recipe in some old Italian cookbook, but it came out a bit chalky and not as thick/creamy as it is when it comes from a restaurant. Any specific pointers (or any particularly great add-ins)? Lots of Google hits, but I'm trying to filter out the noise. Thanks in advance.
posted by jroybal on Jun 22, 2009 - 4 answers

How do I make fantastic southern-type biscuits? [more inside]
posted by hal_c_on on Jun 19, 2009 - 18 answers

Recently, I've been working on learning how to make remotely decent sushi rice, and I'm getting not too shabby at it (It tastes good at least), and messing around making some really weak sauce sushi rolls for myself and my kids. Mostly Tamago Maki. I live FAR away from a decent source of seafood, so what are some other things I can put in my Sushi that do not require fresh seafood. Lets also exclude "Krab with a K" for this exercise too. If I could get the raw fish, I would totally be using it instead, but some times a man has to make due. [more inside]
posted by JonnyRotten on Jun 18, 2009 - 44 answers

Kind of a last minute request: I'm doing a bbq at my place tomorrow for my birthday, and I'm kind of stumped as to side dishes. [more inside]
posted by Ghidorah on Jun 12, 2009 - 45 answers

How can I make a strongly coffee-flavored ice-cream pop, not using an ice-cream maker, which has a firm but creamy texture, not an icy popsicle-like texture? Preferably low fat. Although I have a sneaking suspicion that fat content is a large part of the reason for the difference between ice cream and popsicles...
posted by dorgla on Jun 8, 2009 - 17 answers

Here's a tough question! I'm looking for two examples of films/tv shows that have recipes (for cooking) in the on screen credits. [more inside]
posted by niccolo on Jun 2, 2009 - 12 answers

Chocolate-loving bakers: What can I do with five pounds of bittersweet chocolate baking squares? [more inside]
posted by MonkeyToes on May 31, 2009 - 17 answers