Started 11 months, 1 week ago (2009-01-19 18:14:00)
by fraufruit
Yes. It is all over the place and called the same.
Started 2 years, 1 month ago (2007-11-22 21:52:00)
by Wysiwyg
Come on...! 41 views and no recipes!
Started 2 years, 10 months ago (2007-02-12 18:07:00)
by eurovol View Member Profile Find Member's Posts
Any cheap Chardonnay or
Pinot Grigio should do fine. Sauvignon are a bit fussy really.
Started 2 years, 6 months ago (2007-06-08 09:15:00)
by Rilana
you can still eat them, they'll have a
bluish-greyish tinge though because of the over boiling and will taste bloody dry...
Started 2 years ago (2007-12-05 18:35:00)
by Mariposa
Deviled eggs? Or do Canadians not eat those? I know Americans do, so it is definitely not exclusively Canadian, but they're so yummy, I would love if someone brought them to a party.
Started 1 week ago (2009-12-17 00:00:00)
Leakproof springform pans -
Toytown Germany - Page 2...
Started 11 months, 1 week ago (2009-01-18 20:49:00)
by Kay
How to ask for '
flank steak' in German
Started 1 week, 1 day ago (2009-12-16 00:00:00)
Using Bisquick to make scones -
Toytown Germany - Page 2...
Started 2 years, 5 months ago (2007-07-24 12:01:00)
by Saint
GG, one of my favourite casseroles to make when I was in the States was Chicken Devan my mom added curry to hers but since you definately don't like that the recipe I linked to doesn't use it. Then there's moussaka,
shepard's pie and chicken crepes.
Started 1 year, 5 months ago (2008-07-16 19:20:00)
by BadDoggie
When you pepper-encrust, add a bit of salt and ignore the ijits who say it pulls water out of the steaks (it doesn't). Once you've pulled the meat to rest (under an Al-foil tent) first deglaze the pan with a little
red wine, marsala, port, calvados or similar, let it reduce, THEN add the cream. When it's reduced to your satisfaction, chuck a knob of butter in the pan and swirl around...