Inquiring Minds Want to Know Group

Hosted by Eva Warner
Group active since Wed, Dec 29, 2010

Hi, I'm Eva from Arkansas and love to cook, but I still have a lot to learn. I formed this group for people like me (with many questions) and people like you (with many answers). I'm hoping this can be a discussion of "how to's", "what to avoid", "common mistakes", "shortcuts", etc. I hope everyone will enjoy it!

Becky Gilmore
Oct 3, 2011

Bell Pepper and Celery

My husband doesn't like bell pepper or celery in a recipe. Does anyone know what I can use instead. I don't think I can cook with out these two indegrents..

Melanie B
Aug 23, 2011

Lemon Zest

I have a lemon zester and I zest most all my lemons and limes BEFORE I juice them for a recipe. I keep a container each of lime and lemon zest in the freezer. It is AWESOME in marinade for pork and chicken. If a recipe calls for lemon pepper, I use lemon zest and black pepper. YUM

Melanie B
Aug 22, 2011

Freezer Queen

I got into the habit of cooking a bunch of stuff every other weekend (every week may be necessary for your family). I make batches of spaghetti sauce, pot pie filling, chicken Parmesan, all sorts of soups, taco meat, enchiladas, a variety of casseroles, meatloaf, etc...anything you can make and freeze. Then portion it out into serving sizes that fit your family's needs. Pull it out of the freezer in the morning, add a veggie or salad, and dinner is ready in 30 minutes or less.

I actually started doing this when there were just 2 of us at my house and we were on different schedules. I put meals into individual serving sizes, so my son could warm up a meal before he went off to class. I could also take a portion to work for lunch. I've told others that you just build up a rotation in the freezer. Make a double batch and freeze half. In a few weeks you'll have a lot ready in the freezer if you don't have a weekend to spend cooking.

I also make cookie dough and freeze it in a zipper bag. Make sure to write the cooking time & temp. When you get ready to bake them, bu the tip off the end of the zip bag and squeeze out your cookies. Fresh baked cookies if you can't eat a whole batch at one time.

Another plus, in the hot summer, you only spend one day heating up the house cooking and baking.

Eva Warner
Jun 4, 2011

Quiche Shortcut, but don't tell! ;D

I take frozen pie crusts (deep dish). I beat enough eggs to fill them & add shredded Monteray Jack & Colbey cheese or spinach or mushrooms, or both. I gently mix them together & add lemon pepper to your taste. You might want to beat your eggs with a tad of milk to make it lighter. Anyway, Fill those 2 pie crusts & bake like you would a custard pie. I think I did it around 375 degrees. You'll know when it's done because it will puff up a little,be golden on top, & stay firm if you jiggle the pan. It's super simple, but a very satisfying breakfast or brunch item. Hope someone tries this & enjoys it. God bless! :D

Eva Warner
Jan 2, 2011

Tofu: Does anybody know what to do with it???

Toffu is made from soybean curd & is very healthy & high in protein. The problem is that it takes a knack to cook it properly. Do any of you have tips for cooking Toffu properly?? Thanks from those of us who are baffled by it :D

anita hales
Jan 1, 2011

A group I understand

I don't know the answer to your ap flour problem because I have messed up alot of my own recipes with the wrong combo. But, I am glad you asked it and I am glad I found this group. It's good to know not everybody here is ready for Top Chef.

Eva Warner
Dec 29, 2010

Question about self-rising flour and baking mix differences

Can someone tell me how to convert recipes from all purpose flour to----rising flour or -------baking mix like Bisquick. If I knew what to leave off on which ones, it would be helpful in saving time. Hope someone understands these differences. Thanks!! Eva