Tonight I made lamb burgers: ground lamb from Whole Foods, chopped parsley, italian bread soaked in milk and squeezed out, and a generous amount of egg. Because I was making only four burgers, one large egg made the mixture... (3 replies, last updated by Infomaniac October 12, 2006)

I had my sole annual big party last night, and I am incredibly happy with the dishes I made. Due to a water-shutoff in my building, I had to trim the menu, but what I did make got gobbled up. So, I think I’ll be adding the... (0 replies, last updated by porceluna February 18, 2008)

report on my successes - and failures – so far. My basic recipe was simply juice or fruit whizzed in a food processor, sugar (or honey) to taste, and 2-4 Tbsp liqueur. I didn’t want to use a sugar-water syrup, because... (7 replies, last updated by AnneInMpls May 17, 2006)

for bread machine use (though on the jar they give conversions for using in bread calling for dry yeast). Everything else I followed to the letter of the recipe. I don’t have the recipe I used, but the basics are as follows:... (3 replies, last updated by tuskless January 26, 2005)

I notice that recipes from the Foodtv website can be rated—but none of them ever are! Has anyone had success/failure with Foodtv recipes? (13 replies, last updated by elmomonster May 18, 2004)

A while ago I requested a praline candy recipe and this is the one we successfully tried last week. We are having big graduation party in June for 60-75 people and this daughter’s absolute favorite. I would like to multiply... (2 replies, last updated by MikeG May 19, 2006)

Congratulations on your success! You beat me to it. I happened to have the recipe saved in my internet favorites, since I mean to try it, so the link is below. Unfortunately, the Chowhound search function doesn’t pop the... (1 reply, last updated by Anne Emry November 26, 2003)

butterscotch pecan syrup (great over ice cream!) I am not well experienced in candy making. If you have other successful praline recipes, please share, thanks! Can you double or triple this recipe? 2 cups whole pecans 1/2 cup... (2 replies, last updated by Ruth Lafler November 15, 2006)

service at 6 p.m., put bird in oven around 2:30 or 3:00, should I brine the night before? Should I worry about bird in cooler (bacteria development!)? How much more ice will I need? What is the optimal brining solution recipe for... (16 replies, last updated by angelo04 November 16, 2006)

tangy Swiss or Fontina cheese. This makes a nice brunch dish or light evening meal with a salad. Here is a classic simple recipe: Tear day old french loaf or challah bread into 2 c. 1" cubes. Place cubes into a 1 qt buttered... (7 replies, last updated by lynn liccardo December 19, 2005)

I tried Yukari’s chicken karaage recipe last night, and it was a complete success! The chicken was moist on the inside, crisp and crunchy on the exterior and had the distinct nutty, gingery, and robust flavor I’ve... (3 replies, last updated by elmomonster May 27, 2005)

Hi Nooodles, o.k. I must have missed the early threads on this... but how cool! I have two questions... will you post your recipe (what kind of tea did you use) and where did you get your tea “baby”? (10 replies, last updated by oaklandfoodie March 20, 2006)

Brining rocks, esp with pork, and your recipe sounds like what I generally do. But you have to be careful as Kroger’s and some other large chains have “moist n tender” or some such pork which is pre-injected... (5 replies, last updated by kristin311 November 18, 2007)

with soda leavening or not. Help me, Hounds... Save me from the splatter of the batter and the oil. Share your successful techniques. I’m going to try several different runs, but your recipes would help me to narrow it. My... (7 replies, last updated by beany November 20, 2006)

under another crockpot thread here on Home Cooking. Thanks for your successful recipe...I will try it! (3 replies, last updated by gtrekker2003 October 9, 2006)