I need help figuring out how to use up two big jars of jam. [more inside]
I thought I used to like bologna and after making a sandwich with the stuff find that I don't. I need suggestions on ways to use the rest of the bologna that disguises it's texture and fatty/heavyness. Any ideas are welcome. Maybe there's culinary gold hiding in the offal ....
My wife came home with close to a gallon of sour cream the other day. (Don't ask.) What on earth can we do with all of it? Recipes calling for a dollop here or a smidge there simply won't cut it. We need volume here, people! Please help us, MeFi!
My family has a recipe that has been passed along for a few generations - the lore is that it was from the Depression days. I've never encountered it anywhere outside of my family, but I'm curious if it exists in other forms or if my family just made it up. [more inside]
My father had this amazing dish at a Vietnamese restaurant in Angers, France in the eighties. What could it have been? [more inside]
Flavor my chocolates, please? Bonus points for uncommon. [more inside]
We spotted this bag of nifty-looking Italian pasta shaped into flat disks at the grocery store this morning, and impulsively bought it. Does anyone know anything about it, how it's traditionally served, or have recipes? [more inside]
A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
I am looking for some old-fashion kompot recipes (preferably ones which include dried cherry but I am happy to try making different kinds). The arrival of warmer weather has brought back memories of drinking it on warm summer nights. Thanks!
I have a cookbook from England with a sloe gin recipe using fresh sloes, but the plant apparently does not grow in the US (Come on, ConAgra, get busy!). Also, I have learned from a grower in England that starting several years ago, fresh sloes cannot be brought into the US (Is this coincident with the Tea Party?). Any help would be appreciated finding fresh sloes for use in California, and a toast in your name! Thanks!
My favorite Chinese restaurant makes fantastic sesame tofu. I want to know how they prepare the tofu. [more inside]
Vegetarians of MeFi! What are you having for Christmas dinner? I am totally capable with vegetarian dishes in general, but most of them are rather light and don't seem substantial enough to be a Christmas dinner. So what are you having? [more inside]
We're having a vegetarian Christmas. I love a good nut roast. There's only going to be three of us, and no one to freak out over vegetarian clichés. So I'm looking for a scene stealing nut roast recipe to be the main attraction. [more inside]
Help me interpret a baffling description of how to cut poached pears into six "petals", leaving a core to be filled with frangipane. [more inside]
I am making a birthday cake to serve to a bunch of kids, and I just did the first stage of the frosting recipe: I melted 125 grams of chocolate with 75 grams of unsalted butter. Then I realized the next step involves raw eggs, which I'd rather not use in a recipe for young children. (Especially because it will probably sit out for a while before serving.) But I hate to waste the chocolate and butter. Without using raw eggs, what can I do to transform this melted butter/chocolate mixture into a delicious chocolate frosting? [more inside]
My fiancee and I recently returned from a vacation in Greece. We thoroughly enjoyed the food in Greece. We want to recreate some of the dishes we enjoyed. In particular, I want to know how to make "bifteki", the small hamburger patties served with tomatoes, onions and tzatziki. The few recipes I find on Google seem too simple to believe. [more inside]
I'm looking for a side to go with spicy sausages. My imagined dish must be relatively inexpensive (I am a bit short at the moment) and easy to prepare (cooking is not my strong suit). Should serve two (leftovers are fine), and contain no fruit or fish. What's the first thing that pops into your head?
Today I was given a whole beef liver from a hormone free, grass raised calf. [more inside]
Help me find new, low-carb ways to use up my bounty of lettuce. [more inside]
I have a 2.6 lb tritip roast, all seasoned and ready to throw on the grill.... but just discovered that the grill is out of fuel. How should I cook this thing in the oven? I do not have a grill pan (until this exact moment they always seemed silly).
Cheap/easy meals needed for someone helpless at cooking. Particulars within. [more inside]
How can I clone the seasonings from Symeon's restaurant in New York? [more inside]
I'm looking for a recipe organiser where I can write my own recipes and clip recipes from the web. I can google with the best of them, and I can see there are lots of sites that can potentially do what I need, but I don't want to create a gazillion accounts for testing, so please give me your tried and true recommendations. Details inside : [more inside]
I have finally made seitan from scratch (rather than just buying Field Roast), using one of the baked seitan methods. It was GREAT and astoundingly easy! I am now contemplating the many, many flavor profile possibilities that seitan has to offer. Do you have a special spice mix, marinade or preparation method? I'm all ears! (Er, eyes, I guess, since this is a text-based medium.)
I'd like the recipes for your best wheat-free baked treats! Bonus points if they are cookies. Double bonus points if they are free of refined sugar (other natural sweeteners are fine). [more inside]
Do you have any recipes for soup that don't require broth or stock? [more inside]
Adding recipes from a digital cookbook to a digital recipe universe: how to? (iOS 10 filter) [more inside]
Does anyone have the recipe for fruit cake from The Vegetarian Epicure? (I can't remember if it's from Book 1 or 2.) [more inside]
I only have 3 meat eaters coming for Thanksgiving. What can I serve to balance my desire not to have a ton of meat leftover that no one will eat vs. the desire to set a festive table and have a special meal? [more inside]
Candy-making wizards, help me save this date candy recipe that didn't set properly (or tell me I'm screwed and should start over from scratch). [more inside]
Please share your "dark and stormy" recipe with me! [more inside]
Bought a slow cooker and I love it so far, but dear god is it hard to find slow cooker recipes that are 1) healthy (no cans of cream of ____ soup) 2) taste good 3) include vegetables. Help. [more inside]
Need urgent help in making gravy from scratch!! [more inside]
Carnivores of Mefi, please help this long-time vegetarian make a smashing dinner for her beloved's birthday! I did see this askme, but I would not consider myself an experienced cook and I really only need one knockout meal (though I will check those resources out!). If you were a meat-eater that did not like pork products or seafood, what would be a great special meal that a regular ol' girl could whip up with a few hours of preparation (and a not-huge bankroll) that would make your day? [more inside]
I bought bottles of orange blossom water and rose water at the grocery store. What can I do with them? [more inside]
The CSA just left a pound of okra on my front porch (among other things) and I have no idea what to do with it. [more inside]
Can you recommend a particular recipe for a gluten, soy, dairy, artificial sweetener, and corn-free cake and pizza? [more inside]
What are your favorite chicken marinades? [more inside]
Recipe Rescue: Help us do something with this borked batch of coconut rice. [more inside]
Jiaozi, dumplings, potstickers, Chinese ravioli, gyoza: as many possible fillings as there are names for these delicious, delicious mouthfuls. In a couple weeks I will host a dumpling party. What are your recommended filling recipes? Of course there will be the standard pork, which I learned from a Taiwanese mom; there will be an attempt to replicate the long-discontinued Trader Joe's Chicken Fajita dumplings; and what else...? Recipes for known standards like seafood and vegetable are welcome, but more innovative entries are truly the best answers.
I'm trying to find a French food website that I used to use a lot but seem to have lost. What details I remember are inside... [more inside]
I just threw out a lot of food and I don't want to do that next year. Please suggest recipes that will help me use up Passover leftovers. Difficulty level: kosher for Passover. [more inside]
LongShotFilter: I'm looking for some recipes in a 2011 issue of Canadian House & Home...I think. [more inside]
Passover meal all planned for my family, I am making brisket, matzoh ball soup and gefilte fish. Only problem is I want to include two dear friends who are vegetarian and one of them is stictly no dairy! Since I will be so busy cooking everything else, I want to find a FAST EASY entree recipe I can make for them-- no meat, dairy or flour--would love a make ahead casserole like matzoh lasagna, but everything good seems to have cheese! If you have a recipe that fits the bill, PLEASE share!
Please help me find this pizza dough recipe. [more inside]
Tofu recipes for meat eaters? [more inside]
I need a delicious, reliable brioche recipe. [more inside]
Simple SAVORY cupcake recipe aside from meatloaf and the usual? [more inside]
Does anyone have good recipes for using up a partial bottle of sherry? [more inside]
I've got half a stewing duck in the freezer. I need it to stretch to feed six people. As it's going to be eaten around Christmas time I'd prefer to serve it with veggies (rather than, say, rice or pasta) and some kind of sauce. There's a few recipes out there but what are the awesome ones? I'm prepared to try a confit but I know that the amount of oil/fat wouldn't go down too well with other people. Long, slow, cooking is more than okay.