A bit of butter melted on medium, then crack the eggs in, push them around on the edges to make sure the whites all get done, and then a quick slip to turn the yolk as I take the pan off the heat, ...
The easy way is to grab the Silk soy nog. I've drank both, and the only way I can tell them apart is that the soy nog is slightly lighter.
So Delicious also makes a lot of great soy stuff, a...
If it needs fried, I don't mess with it at home. Beyond that, nothing's really off limits to be made at home if I get in the mood to try it, but I do tend to pick up sushi out... I've found some go...
I love garlic... and still will use garlic powder at times. Mostly if I want a hint of garlic flavor without the bite. I go through more garlic salt than anything else, though that may be due to us...
The quietest (and frankly kicks butt at smoothies) I've found so far was this Ninja Master blender. My roomie (from down a short hall and in a room with an open door) said it sounds like a pencil s...
My theory is, anything can mold/spoil if left alone long enough(except apparently honey). Hasn't happened to me yet, but goodness knows, I go through that stuff fast enough I think it'd have to be ...
I've had a couple of Calphalon nonsticks over the years, mostly handmedowns from my mom, and I love them. They're very sturdy, and the large skillet I have gets nearly daily use. It's held up to ev...
The only caution I'd give for freezing soups is make sure it's not on a wire rack. Had a bag of tortilla soup do that once, I had to defrost the entire freezer to get it free when we moved! (Luckil...
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Also a great way to sneak in veggies for those who don't like them. :)
A bit of butter melted on medium, then crack the eggs in, push them around on the edges to make sure the whites all get done, and then a quick slip to turn the yolk as I take the pan off the heat, ...
I'd vote for either one of the chocolate ones above, or my favorite vegan cake currently,
The easy way is to grab the Silk soy nog. I've drank both, and the only way I can tell them apart is that the soy nog is slightly lighter. So Delicious also makes a lot of great soy stuff, a...
If it needs fried, I don't mess with it at home. Beyond that, nothing's really off limits to be made at home if I get in the mood to try it, but I do tend to pick up sushi out... I've found some go...
I love garlic... and still will use garlic powder at times. Mostly if I want a hint of garlic flavor without the bite. I go through more garlic salt than anything else, though that may be due to us...
The quietest (and frankly kicks butt at smoothies) I've found so far was this Ninja Master blender. My roomie (from down a short hall and in a room with an open door) said it sounds like a pencil s...
I love them when done right. I've had my share of icky ones, usually we just take those over to my grandmother's, she'll eat ANY kind of fruit cake.
My theory is, anything can mold/spoil if left alone long enough(except apparently honey). Hasn't happened to me yet, but goodness knows, I go through that stuff fast enough I think it'd have to be ...
I've had a couple of Calphalon nonsticks over the years, mostly handmedowns from my mom, and I love them. They're very sturdy, and the large skillet I have gets nearly daily use. It's held up to ev...
The only caution I'd give for freezing soups is make sure it's not on a wire rack. Had a bag of tortilla soup do that once, I had to defrost the entire freezer to get it free when we moved! (Luckil...