ETBlogs-WhatsCooking - Latest Comments

Re: Fall harvest hits my kitchen

Cheap Kitchen Units — Fri, 02 Dec 2011 17:20:11 -0000

Lovely looking recipe which i will put to the test.

Re: Fall harvest hits my kitchen

KerriSavina — Mon, 07 Nov 2011 18:19:41 -0000

I am going to try this. Thank you for sharing.
Kerri Savina

Re: Authentic Brazilian fudge (Brigadeiro)

kitchens — Sat, 05 Nov 2011 11:30:27 -0000

Very tasty fudge. Thanks for the recipe

Re: Are you a chocoholic?

kitchens — Sat, 05 Nov 2011 11:26:54 -0000

Really enjoyed the tour but my time was limited today due to other arrangements.

Re: Baked Chicken with Papya proves problematic, but yummy!

Hemroid Relief — Sun, 25 Sep 2011 15:44:25 -0000

Looks and sounds really nice, I will have to give it a try!

Re: I’m in love with The Cheesecake Factory

Kitchens — Fri, 23 Sep 2011 11:05:53 -0000

Haha, what a great post. When I visited Texas I went there to and it was amazing.

Re: Decorating with chocolate leaves, or channeling Martha Stewart

maycee — Mon, 22 Aug 2011 21:03:36 -0000

nice post!

Re: Adding flavor to the Oscars

Panasonic SD-YD250 — Sat, 18 Jun 2011 04:21:32 -0000

It’s capable of making different sized loads of bread – medium, large and extra large. It also comes with a number of different baking modes that include multigrain, sandwich, gluten free and dough. This provides you with a large number of options when it comes to making bread and even allows you to make things such as pizza. There are also cake recipes includes within the bread making cookbook.

Re: Celebrate culture, food in Lawrence

Kitchen — Fri, 20 May 2011 02:24:30 -0000

I am also make something wise when i am in kitchen and i honestly say that i have made couple of various cup cakes using different ingredients.
Kitchen

Re: Nana’s Irish Bread

Susan — Sat, 12 Mar 2011 20:39:47 -0000

And she never made it the same way twice.
When I was little, I used to see her making the Irish bread. When it came to putting in flour, she just scooped up the flour and threw it in the bowl. I asked her why she didn't use a cup to measure the flour and she said that she didn't have one; the same for baking soda and salt. So, at Christmas I gave her a set of measuring cups and teapsoons.
When she made the bread again, she again just scooped up the dry ingredients and threw them in the bowl. I asked her why she didn't use the meauring cups I gave her. She said the she was very sorry, got the cups and scooped up the flour with the cups, not measuring as she went. She just scooped with the cups instead of her hands. As an eight year old child, I was very confused. She was a very creative woman.

Re: Armenian Food Fair June 11

Eric — Fri, 14 Jan 2011 16:28:26 -0000

Authentic Armenian Recipes at www.armeniankitchen101.com, check it out!

Re: Storing up on spaghetti sauce for winter

Melissa — Sun, 14 Nov 2010 12:34:20 -0000

I like to add a 1/4 cup of red wine to this recipe

Re: Armenian Food Fair June 11

Sseacord — Sat, 07 Aug 2010 13:23:25 -0000

Lobster Lovers Weekend, Thurs Aug 26 - Sat Aug 28 at Atkinson Resort & Country Club in Atkinson NH (just over the NH-MA line near Salem and Plaistow.) Lobster lunch suggestions at Stagecoach Grille (and al fresco Woodlawn Terrace) and Merrill's Tavern include lobster gazpacho, lobster crab cakes, lobster melon salad, lobster spaghetti and a classic lobster roll. For dinner, New England lobster dinner or Surf & Turf. www.atkinsonresort.com

Re: Armenian Food Fair June 11

uggs outlet — Wed, 09 Jun 2010 22:43:29 -0000

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Re: Decorating with chocolate leaves, or channeling Martha Stewart

Jill — Thu, 03 Jun 2010 15:26:50 -0000

This is said co-worker and I succeeded in making chocolate covered leaves. All that was needed was a thicker layer of chocolate!

Re: Stuffed French toast with apricot sauce

recess3 — Sat, 03 Apr 2010 13:01:48 -0000

This is my family's absolutely favorite breakfast! I've been making it for over 30 years and was delighted to find it on your site. Now I make it every Christmas morning for our special breakfast. My grown son never misses coming for it and begs for any leftovers. Thanks for posting it, and I hope you enjoy it as much as we do!

Re: What’s Cooking at the North Andover Senior Center

susan gibb — Wed, 24 Mar 2010 09:35:05 -0000

Had to laugh--applesauce for seniors.

Re: Adding flavor to the Oscars

Jenn76 — Thu, 11 Mar 2010 07:20:47 -0000

Hey I've just watched the movie recently and it's really nice. Thanks for posting this article.

Re: Get your ‘Dude Food’ here

stucka — Wed, 10 Mar 2010 21:41:03 -0000

Well, thank you for thinking of me. I swear I'm not that bacon-obsessed -- I have chicken about 100 times as often, for example. And next Christmas may be a coconut infusion, or maybe limoncello.

That said, I can't recommend Bacon Today -- http://www.bacontoday.com -- enough. There's some inspirational stuff, from the marriage proposal done with bacon to the "Cutest appetizer ever" that your (current) coworkers might enjoy.

Now, the things that've passed through my head lately are more derivative. Howzabout a sushi-style roll-up with warm ham slices on the outside of rice, grilled shrimp and a toasty green bean? The latest idea -- Harvey Wallbanger fish baked with a dressing of triple sec and Galliano -- I think I need to ponder some more. =)

Re: Stuffed French toast with apricot sauce

Ann of Pressure Cooker Reviews — Thu, 21 Jan 2010 23:02:11 -0000

Just reading the ingredients and the cooking method involved, I already can taste it...it has all the good stuff, cream cheese, vanilla, cream...yum...I might as well try this but do a variation on the preserve that I will be using,

Re: Celebrate culture, food in Lawrence

chris — Tue, 12 Jan 2010 13:39:07 -0000

I would love to try and make these crispelli's as it really brings back my childhood and watching my mother make them on Christmas Eve but I really can't figure out an ounce of yeast - sugar - salt?? Can any one help?? Thanks Chris

Re: Stuffed French toast with apricot sauce

Noah R. Bombard — Mon, 11 Jan 2010 11:39:10 -0000

I used to stuff it the same way, Catherine, except I use a large loaf of Italian bread. I still stuff it the same way occasionally (carving a pocket about half or three quarters of the way down into the center of the slice. I don't put the gouged piece back in and usually find the batter, once grilled on the griddle, seals the cream cheese in for the most part.

Of course, when I'm really lazy, I find just throwing a lot of good stuff (cream cheese, fruit, confectioners sugar) on top after it's off the griddle works, too.

Re: And you thought you were bad in the kitchen

jayeandy — Mon, 04 Jan 2010 23:13:37 -0000

Pasta. With olives and pineapple. Wow. On what level can that possibly have seemed like a good idea?

Re: Season’s Eatings

jayeandy — Wed, 23 Dec 2009 10:50:04 -0000

"Season's Eatings" always reminds me of that SNL sketch with Alec Baldwin talking about his Schweddy Balls. ;) That said, I wish I was there to share your baking... it all sounds wonderful!

Re: The house that gingerbread built — or Happy Birthday to me

susan gibb — Thu, 10 Dec 2009 11:18:28 -0000

Wow, what memories. Happy Birthday Catherine! Hope it's a year filled with more great memories you make for yourself, built like gingerbread houses with candy roofs!

susanmacioggibb

ETBlogs-WhatsCooking - Latest Comments

Re: Fall harvest hits my kitchen

Re: Fall harvest hits my kitchen

Re: Authentic Brazilian fudge (Brigadeiro)

Re: Are you a chocoholic?

Re: Baked Chicken with Papya proves problematic, but yummy!

Re: I’m in love with The Cheesecake Factory

Re: Decorating with chocolate leaves, or channeling Martha Stewart

Re: Adding flavor to the Oscars

Re: Celebrate culture, food in Lawrence

Re: Nana’s Irish Bread

Re: Armenian Food Fair June 11

Re: Storing up on spaghetti sauce for winter

Re: Armenian Food Fair June 11

Re: Armenian Food Fair June 11

Re: Decorating with chocolate leaves, or channeling Martha Stewart

Re: Stuffed French toast with apricot sauce

Re: What’s Cooking at the North Andover Senior Center

Re: Adding flavor to the Oscars

Re: Get your ‘Dude Food’ here

Re: Stuffed French toast with apricot sauce

Re: Celebrate culture, food in Lawrence

Re: Stuffed French toast with apricot sauce

Re: And you thought *you* were bad in the kitchen

Re: Season’s Eatings

Re: The house that gingerbread built — or Happy Birthday to me

Re: And you thought you were bad in the kitchen