Serious Eats - seriouseats.com

I love Sams Anchor Cafe, and make a special trip across the bay to have lunch there every time we are in the city... miss San Fran *sniff!*
I would call and ask for it, ya never know, you might get lucky!

No silicone for me. I don't even like the hot pads, too slimey. I feel like I have to grip super hard so that I don't drop my hot pans.

I laugh at these comments... my husband used to call me a "Food Pusher". I just don't like wasting food, or putting away 4-5 tablespoons of something thinking it will get eaten, only to throw it away a few days later. I've since gotten over that. And what is it about showering just when dinner is ready? Countless times I will say dinner is ready and husband heads for the shower. I now announce it's ready, and if they wanna eat it cold, go for it. I've never cared if my kids finished their plates etc... I just wanted no negativity at the dinner table about what was actually being served. If ya don't like it don't eat it.

I rinse them too. It gets rid of the thick sludgey stuff. I rinse my canned olives as well.

Since you already have a barbeque type of sauce going on I would bake them off, shred some for a pulled pork style sandwich, the remainder could at that point probably be used for pizza, top a 7 layer dip with some.... I hope this helps!

Crab, green onion, and monterey jack cheese makes a nice combo.

Bacon, spinach and mushroom with cheddar is a house favorite.

I recently made one with Anaheim peppers fresh off the plant, Tillamook pepperjack cheese and ham. That one got raves.

In my opinion, less is better in a quiche. 3-4 ingredients max.

Have fun experimenting with different combos.

Has anyone ever eaten Girballdi's Tamales? Not bad.
The main frozen entrees we eat are frozen pizza's which are always embellished before cooking, and frozen ravioli.
Stouffers makes a pretty good Chicken Lasagne, hard to find though.
My adult kids like frozen taquitos and pizzas.
Most of it has way too much sodium for us these days.

I like 165. Cooks poultry thuroughly without drying.

I'd make crepes and use it in them. Some fresh asparagus on the side and you've got a killer dinner, brunch etc.Hollondaise on both can't hurt either.

You make me hungry! Any subs for the vermouth as we are not martini drinkers and I don't know of any friends that I could snitch such a small amount of vermouth from....
Heavenly dish, can't wait to try it!

I am cursed with electric , so I am envious of your gas range. Even with the electric low and high options I hover closely and always keep the door proped open.
The one time I forgot I had a cast iron pan of cornbread under the broiler.... 60 seconds later you couldn't tell where pan started and cornbread stopped, totally blackened.

I've never had this happen! Some peoples "friends" sound like such loosers or really desperate people that it makes me sad. Glad I have great friends, and if they ever did pop in unannounced you can bet your bottom dollar there would be something tasty for all to share.