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Mangosteen Salsa

Brent — Sat, 08 Aug 2009 14:03:11 +0000

Is a mangosteen salsa possible, and if so, I’d like to pair it with grilled wahoo, but seeing as i am unfamiliar with mangosteens, how would I season the wahoo?

Spin on tomato salad?

Richard — Wed, 05 Aug 2009 18:31:01 +0000

Hi -
I love tomatoes with mozzarella. I usually add some basil, salt, pepper, and a splash of vinegar. Do you have any ideas for something a little different? Different cheese or something? Thanks. Rich

Cream of tartar substitution

Justin — Thu, 30 Jul 2009 12:41:20 +0000

My recipe calls for:
~~~~~~~~~~
1 c sugar
3 eggs, beaten
1 c milk
4 c flour
1/4 tsp cream of tartar
2 tsp baking powder
Dash of nutmeg
1tsp vanilla
~~~~~~~~~~
What do I do if I cant get Cream of tartar?

How to Cook with Versawhip

Tammy — Mon, 20 Jul 2009 19:41:34 +0000

Hi,

I have two pounds of Versawhip and I don’t know how much to use or what’s an equivalent to one egg white? Has anyone ever used this product? I wanted to make a dairy-free whip and I heard this was the product to use.

Thanks in advance.

Testing a recipe

Jem — Tue, 14 Jul 2009 18:10:11 +0000

Hello, my name is Jem. I am 15 and yesterday my friend and i made up a cookie/ cake mix that actually works from scratch. My problem is that it is to dense and somewhat mushy (I do not quite know the word I’m looking for) after it is done baking. We used eggs, butter, flour, sugar, powdered sugar, vanilla extract, hersheys cocoa (natural unsweetened), oats (uncooked), either skim or 1% milk and baking soda. Do you have any suggestions to help fix this problem?

What to do with left over baked pork chops?

Evangelyn — Tue, 14 Jul 2009 02:00:18 +0000

I am thinking of frying left-over pork chops. Also thinking of throwing it on a foreman grill. Do you have any suggestion besides throwing it away? I told my mom that if we fry them then someone will probably eat it, what do you think?

Creamsicle Cheesecake

Ed — Thu, 09 Jul 2009 14:22:14 +0000

Hi,

I’m trying to capture that Good Humor creamsicle flavor for a cheesecake I’m making and I’ve tried the typical 1 tsp orange extract with 1 tsp vanilla extract that’s so common on the Internet these days, and I find that it doesn’t work. I’m just not convinced.

Any suggestions?

Food Portion Size

Connie — Wed, 08 Jul 2009 19:06:54 +0000

Hi there. How do i figure out proportions per person? Is there a standard rule?

Thank you.

too much hot chili peppers

Suellen — Sat, 04 Jul 2009 15:58:40 +0000

I put too much hot pepper in a recipe, is there any remedy for this? I like things spicy, but this is just a bit too spicy.

Picnic for 150

Mary — Tue, 23 Jun 2009 15:15:02 +0000

The menu is Fried Chicken and Bar-b-Q Ribs. What is the proper serving for each person?

keeping grilled beef for dinner party with meeting beforehand

winnie — Fri, 19 Jun 2009 23:47:31 +0000

I have 24 people coming for a meeting and then dinner. I want to grill a tenderloin or skirt steaks and need to do it before they come–approximately 1.5 hours before serving. How do I keep it room temp or warm?

Salmon on the grill

Cheryl — Wed, 10 Jun 2009 23:15:07 +0000

How hot should the grill be for salmon fillets? Any suggestions for how to prepare? Thanks.

Dinner Party for 30

beth — Wed, 10 Jun 2009 22:55:26 +0000

I am planning a diiner party for 30 people for my husband’s 60th birthday. This will not be a sit down dinner, but a buffet. What can I serve as an entree? It will be an outdoor/indoor party.

food/cholesterol

Carol — Sun, 07 Jun 2009 19:20:36 +0000

What are the 5 best foods to lower & keep cholesterol in the proper range or a little lower?

salt

Dale — Thu, 04 Jun 2009 14:09:27 +0000

What’s the difference between sea salt and kosher salt?