I need a "copycat" recipe for Bojangles
fried chicken, but hours of web searching have proven futile. My southern boyfriend loves the stuff, but I have never had it, so I don't even know where to begin to reproduce it. Has anyone who has eaten it have any recipe ideas? The man said he'd marry me if I could make it, that's how much this chicken means to him.
posted by evilcupcakes
on Feb 20, 2007 -
Looking for the name of a recipe that, near as I can recall, appeared in the early 70’s in an article in the New Yorker. It's a British accompaniment for cold leftover roast pork, and it had a reduplicative name—like “Huffy Duffy” or “Harvey Scarvey”: that sort of name. The recipe itself was quite simple: [more inside]
posted by LeisureGuy
on Feb 18, 2007 -
What should I bring to a potluck dinner, when many people attending have food allergies and dietary problems and the list of banned foods is huge? (No meat, dairy, onions, garlic, tomatoes, potatoes, and many, many other things, listed inside.) Recipes needed. [more inside]
posted by croutonsupafreak
on Feb 15, 2007 -
Two Miso Soup Questions! I've been making a lazy/delicious version of miso soup: miso paste and diluted chicken stock, with tofu or mushrooms or whatever thrown in. But I often have all these little white chunks at the bottom of the pot/mug; what is this and does it mean I'm doing something wrong? [more inside]
posted by Kololo
on Feb 6, 2007 -
Can you suggest any simple recipes that contain chocolate, but that aren't exactly dessert, and that aren't chili or mole? [more inside]
posted by chr1sb0y
on Feb 5, 2007 -
I am about to receive a huge crate of broccoli. Please send me your best vegetarian broccoli recipes! (Preferably those that use a lot of broccoli, not like a stir-fry, for example.)
posted by rmless
on Feb 1, 2007 -
Nothing better accompanies the StuporBowl than a huge pile of ribs. My problem: I need a great ribs recipe. [more inside]
posted by docgonzo
on Feb 1, 2007 -
What is the "shelf-life" of my homemade mixed-bean salad? Ingredients, recipes, and other curiosities follow, so please check out [more inside]
posted by numinous
on Jan 10, 2007 -
Mac and Cheese, please. I'm looking for a macaroni and cheese recipe that's above all, creamy
. [more inside]
posted by FreezBoy
on Jan 10, 2007 -
Can I get Canadian bacon at a grocery store in St. Thomas (US VI)? Furthermore, what other differences from typical American suburban grocery stores will I find there? [more inside]
posted by pithy comment
on Jan 3, 2007 -
I'm looking for a recipe for rolled / stuffed turkey breast that was published in (a Christmas edition of?) Australian Better Homes and Gardens magazine some time in the last few years (which I've since lost). Please hope me! [more inside]
posted by obiwanwasabi
on Dec 15, 2006 -
Puerto Rican Food Recipe Filter:
I am a transplanted Boricua looking for recipes for Pan Sobao and Pan de Agua.
Google gives the wrong recipes!
I am looking for someone who:
1. Has had actual Pan Sobao from Puerto Rico. Pan Sobao from La Facciola is best.
2. Actually MAKES this, preferably in Puerto Rico, and has the right recipe.
posted by Void_Ptr
on Dec 12, 2006 -
Sushi! Having read previous questions I'm full of enthusiasm for the end of my sushi-making virginity. To help make it a joyous occassion for all, what are you favourite sushi recipes? [more inside]
posted by twirlypen
on Dec 12, 2006 -
Do you know any good Brazilian desert recipes? Cookies or something similiar would be ideal-- I want something to take to Poruguese class on our last day. If you know what part of Brazil it's from, even better.
posted by bookish
on Dec 3, 2006 -
Who loves sandwiches? I do! But I'm tired of sandwichs designed in the vacuum of my mind. My question is thus: What are some great sandwichs? [more inside]
posted by TwelveTwo
on Dec 1, 2006 -
Saladfilter: I'm at a new job this year and the Christmas party is coming up next week... [more inside]
posted by lil' ears
on Nov 30, 2006 -
It's time, once again, for a menu idea for an annual potluck at my house. Past successes have included veggie lasagne, rice noodles w/ peanut sauce, chicken/spinach curry, potroast, chicken wings, potatoes au gratin, corn pudding.
Health conscious, veggie friendly, no red meat (the potroast was popular, but I made a nonmeat alternative, and that's a lot of extra work). Preferably not incredibly untidy to eat, as it's buffet and laps. No Canned "Cream of" Soups. Money is not unlimited, so no lobster or caviar. I like to cook, but nothing terribly complicated. @ 15 people. [more inside]
posted by theora55
on Nov 29, 2006 -
My partner and I are hilariously bad cooks. What's something easy that we can make tonight or tomorrow morning and bring to his parents' house for Thanksgiving? [more inside]
posted by sian
on Nov 22, 2006 -
I believe that Bajan Black Cake is a traditional holiday treat. I sampled some last year and was immediately hooked.
I considered making my own (http://www.visitbarbados.org/explore/black.aspx) this year, but am beginning to think I don't have the time.
Where can I find an authentic version in NYC?
posted by NYCinephile
on Nov 12, 2006 -
Do you have a healthy and yummy holiday recipe for a bunch of fun-loving elderly folks with type 2 diabetes and hypertension? [more inside]
posted by dog food sugar
on Nov 8, 2006 -
What can I do with just-turned-stale bread, besides make French toast?
posted by Lisa S
on Oct 26, 2006 -
Chocolate Cake for SWMBO's birthday: Give me your most absurdly good, chocolate-coma inducing cake recipes! [more inside]
posted by sdis
on Oct 4, 2006 -
Looking for good dishes/recipes for me to make when I entertain guests at home, I am no emeril but by no means a novice either. Looking to start easy, so looking for 2-person lunch/dinner ideas. Appetizer, main course, dessert is ideal - cuisine no bar. bonus for presentation tips. Uh, Vegetarian only. Okay, GO.
posted by cusecase
on Sep 22, 2006 -
I live in Ottawa, Canada.
I'd like to try "chicken and waffles".
How far would I have to travel? [more inside]
posted by Tbola
on Sep 19, 2006 -
I always hear that restaurants and pizzerias use super-hot ovens to get that extra-good taste. So how come food for home (recipes, TV dinners, frozen pizzas, etc) always uses the paltry 350-425F range? Why not crank the thing up as high as it will go?
posted by zek
on Aug 27, 2006 -
Cooking and shopping for one: What are some good resources? Google is helping some, but not giving me exactly what I want. [more inside]
posted by twiggy
on Aug 12, 2006 -
BBQFilter - I'm looking for a really excellent baked beans recipe, preferably from scratch. [more inside]
posted by crunchyk9
on Aug 11, 2006 -
A friend and I love the margaritas served by a particular restaurant and wish to make our own, as the location is somewhat distant for both of us. We'd like to reverse engineer the recipe.
posted by adipocere
on Jul 25, 2006 -