KDL

I cooked a whole chicken in the crockpot yesterday. Its only seasoned with salt, pepper, and paprika. we ate the drumsticks and wings and I'd like to make chicken salad with the rest. I don't really have a recipe to speak of but I can pick up any needed ingredients. Thanks so much for your help.

My friend and I are having an ahem “spirited debate” over shrimp scampi I cooked last week. (Yes, this is going to end well tonight lol.)

Please give me your opinions on what goes best with it. Be it pasta, rice, potatoes, sautéed cabbage, or even toast, the gist of my question is what do you think tastes best regardless of what it is?

It can be a recipe or just list the main ingredients it contained. I’m planning to cook soup this weekend so let me know what you like.

Thanks!

It can be a recipe or just list the ingredients it contained. I open to meat or vegetarian, or vegan. As long as it tastes good, it'll work for me.

So let me hear what you like.

Thanks!

I cook with wine sometimes, but I have never been all that comfortable with my selections. I find most recipes are too vague in saying red wine or white wine. The varieties of red and white all taste so differently. I mean really what does “red table wine” even mean?

Any recommendations? Like when you use white wine, do you go with a Chardonnay or a Riesling? I know which one I’d rather drink while cooking lol. Please feel free to list any dishes you cook with these wines as well.

Thanks much!

I’m having a birthday brunch for a friend Sunday. There will only be like 8 people. I’ve included omelets on the menu. The S/O and I will cook them to order for the guests.

At any rate, I’ve been told that I like boring omelets lol. Usually they are some combo of cheese, tomatoes, mushrooms, spinach, and/or bacon.

I’d like to offer a reasonably wide variety of fillings so please tell me your favorites.

Thanks!

Which is your favorite and what are your favorite dishes within that cuisine?

I seem to be in the minority among my friends in that I don’t care for most Chinese food. I don’t care for my food swimming in sauce. Their steamed or stir-fried veggies are a big boss though.

My favorite is Thai. Basil chicken is absolutely delicious. Also, this spicy shrimp dish in a peanut sauce over jasmine rice that I can’t recall the name of right this moment is great. Even just the fried rice is on point, but the more popular dishes like- Pad Thai and Pad See Eew taste just so-so to me.

I am new to bread baking and intended to bake pumpkin nut bread for Christmas but didn’t get around to it. I still have the taste for it so I decided to go ahead and get it out of my system this week.

As long as I’m in there, I decided to make 4 loaves or so and would like to freeze the extra. How long can I reasonably expect it to last in the freezer? If the quality is going to go way downhill quickly, then I’ll just give the extra away up front.

This is the recipe I am planning to use: http://www.verybestbaking.com/recipes/18472/Old-Fa...

First, here’s a little background. My father was taking a medication that caused him to gain weight (over 30 lbs this year). He’s off the medication now and wants to start walking to lose weight. His doctor approved, but the weather is not cooperating so I have bought him a treadmill for Christmas.

So this is where we are now. He’s over 55, and I would say his fitness level is beginner. He would like to start simple, and I don’t want him to lose his momentum by over complicating things up front. For now, we’re just planning to find the mph for a comfortable pace for him with zero incline.

What is a reasonable goal for a session length when he first gets started?

Thanks so much for any recommendations you may offer.

I need to bake some cookies quickly later this week and will not have enough time to mix ingredients. I have decided to try either a ready made dough or mix. I plan to bake chocolate chip, oatmeal, and maybe peanut butter but I'm open to other types.

I am looking for a brand that will taste close to homemade. I'm sure the major brands like Pillsbury, Nestle Toll House, and Duncan Hines are similar, but I have never tried them.

If you have a recommendation (even a store brand), please share it with me.

Thanks much!

I've got a whole chicken (pretty nice sized) and want to make chicken soup with it.

I diddle around, but I don't really have a tried and true recipe. I don't care if your recipe contains noodles, potatoes, just veggies, or something else I may not have considered.

So give me the best you've got. :)

Thanks!

I'm having a vegetarian friend over for dinner Tuesday and am planning to make spaghetti with sauce, salad, and garlic bread. What should I include for protein or should I just not worry about it? I thought about including chickpeas in the salad, but they don't really go with the salad I was planning to make.

I cook a lot of things and it may seem like a weird question, but for movie night, I want to make nachos.

I have around 2 pounds of ground beef, nacho chips, white cheddar cheese, tomatoes, cilantro, avocado, greek yogurt, but not a semblance of fresh hot pepper like jalapeno. (I do have onion and practically everything else that would be needed.)

It's not the biggest deal ever but I'm trying to replace popcorn with something heartier and suddenly realized that I have not made nachos at home before.

So the basic question is how do I pull this together? Any quick recipe would be appreciated. Thanks!

I’m keeping it simple and serving apple pie tomorrow for dessert. It will be warm with a pat of melted butter on top and maybe a swirl of caramel. What’s the best ice cream to go with this? I’m thinking just vanilla or french vanilla. I’m making my last grocery store run later tonight so I’d appreciate your input.

Thanks!

Why or why not?

I am looking for a soup to serve as a first course for Thanksgiving. I found this Curried Corn Soup at http://vegetarian.about.com/od/soupsstewsandchili/...

About.com is usually a reliable source for recipes, but I can’t quite decide if I think the combo of ingredients below will taste good.

Ingredients:

• 2 tablespoons vegetable oil

• 1/2 cup finely chopped green bell pepper

• 1/2 cup finely chopped red bell pepper

• 1/4 cup minced shallots

• 2 tsp curry powder, or to taste

• 1/2 tsp salt

• 3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)

• 1 cup vegetable stock

• 1/2 tsp freshly ground pepper, or to taste

• 3 cups plain soymilk, divided

• 1/2 cup shredded cheddar cheese, divided

Preparation:

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes.

Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.

Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.

Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soymilk. Process until the mixture is nearly smooth.

Pour the puréed mixture into the saucepan; stir in the remaining soymilk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.

Sprinkle each serving with 2 tablespoons cheese.

I bought a clay pot about a year ago and never used it. Now, I’ve lost the instruction booklet.

I’d like to roast a chicken in it. After doing some research online, I see that I need to soak the pot (or possibly just the top) for 10 minutes. The details are kind of sketchy and scattered, and I don’t want to have to clean up a mess in the oven.

Is anyone out there familiar with cooking in a clay pot and who has a good chicken recipe? I’m not really sure what to expect when it’s done; will it be browned?

Thanks!

It doesn’t matter whether it is breakfast, lunch, dinner, dessert, or snack. I just want to know what what dish really gets your taste buds flowing.

Thanks!

I’m roasting a whole chicken instead of turkey for Thanksgiving this year. I planned to serve it over wild rice pilaf, but the plan may have begrudgingly changed to cornbread dressing. What brine or marinade would you recommend for the chicken?

Thanks!

I’m not really throwing a wine and cheese party, but I am having wine and cheese as an appetizer while I slave over the stove (wipes sweat from forehead lol) for a dinner party.

A couple of the people coming over do not drink alcohol, and I considered getting grape juice and sparkling grape juice for them. I have never tasted either or if I did, it has been so long that I don’t recall what they taste like. Are those the best alternatives or would you prefer something else to go with cheese?

The cheese tray will be pretty basic – cheese, olives, and crackers (various types of each).

Thanks!