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From The Blog:  Cooking for medium size groups
 
Nov. 21, 2012 7:32 pm 
Updated: Nov. 27, 2012 3:58 pm
I am a beginning cook but I am planning to cook for medium size group of 40 people or less. I have coffee hour Jan. 6, 2013 so I need to be ready by then. We have a coffee hour at church and I am planning to cook for approximately 40 people. The number varies since some people don't come to… MORE
 
 
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Cooking Level: Beginning

Home Town: Junction City, Kansas, USA
Living In: Hutchinson, Kansas, USA

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From The Blog:  Learning To Cook
 
Nov. 19, 2012 5:24 am 
Updated: Nov. 20, 2012 1:01 pm
It's so sad to close out a series of ideas brought to the table with a failure. It's all those cabbage leaves. They were talking to me from the counter top. "Doc! Use us up. We're succulent and ready to be transformed!" Oh! The siren call of cabbage was in my ears, and in my heart, and upon… MORE
 
 
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Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
From The Blog:  Swampy's Kitchen
 
Nov. 14, 2012 12:50 pm 
Updated: Nov. 21, 2012 6:56 pm
A few weeks back, Hurricane Sandy blew off the few remaining leaves that were still clinging to the trees and then she blew down the trees. The Halloween That Wasn’t has been forgotten except for the stray Kit Kat or Butterfinger in one of my kids’ pumpkin buckets. Even the wild turkeys… MORE
 
 
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Comments (95)

Photo by Doug Matthews

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA
From The Blog:  Learning To Cook
 
Nov. 9, 2012 12:12 pm 
Updated: Nov. 14, 2012 6:04 am
I was in the grocery store just a few moments ago, looking for something to go with Spicy Tuna Fish Cakes, and as I was walking down the aisle with oils, I noticed Hazelnut oil. "I wonder what kind of vinaigrette that could make?" thought I. A small bottle was just under $12. Here's what I… MORE
 

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
From The Blog:  Learning To Cook
 
Nov. 8, 2012 8:34 am 
Updated: Nov. 26, 2012 1:44 am
A big thanks to redneck gramma for the idea of how to read and interpret a recipe, and how to write a new recipe. I don't have confidence that my skills are up to writing a new recipe. I do tweak existing recipes to the point that I can say that they are my recipes, but coming up with… MORE
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Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
From The Blog:  Learning To Cook
 
Nov. 7, 2012 5:40 am 
Updated: Dec. 5, 2012 1:44 pm
First, thanks to those people who have been commenting on my blog. It makes writing a bit more fun when you know that people are reading, and thinking about what you write. In the words of Luna Lovegood, "It's like having friends." What I would like to know is, what direction in learning to… MORE
 
 
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Comments (31)
Tags:  Hobbies, How-To
 

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
From The Blog:  Learning To Cook
 
Nov. 6, 2012 5:33 am 
Updated: Dec. 1, 2012 7:41 am
This morning I made poached eggs for the first time in 30 years. You see, eggs had me defeated. I could make a good lasagna. I could bake bread. I could not poach an egg to save my life. It always stuck to the pan, or turned into a clear, bad tasting Stracciatelli. My scrambled eggs were dry… MORE
 
 
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Tags:  Lifestyle, How-To
 

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
From The Blog:  Learning To Cook
 
Nov. 5, 2012 9:23 am 
Updated: Nov. 9, 2012 4:27 am
I was playing around with menus and the menu planner just now. As you might imagine I was looking through quite a few recipes. Whenever I look at a recipe, I also read the reviews that accompany. The most helpful critical and positive reviews are the most... umm... helpful? Well, I guess that… MORE
 
 
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Tags:  How-To
 

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
From The Blog:  Life ... It's Why We Cook.
 
Nov. 5, 2012 7:46 am 
Updated: Nov. 15, 2012 1:41 am
Two weeks ago, we were at the miniMI and had great conversation with each attendee. That memory was extended the next weekend when we had the great pleasure of having an evening dinner with Bellepepper and Mr. Bellepepper. Our conversations were interesting and diverse with no empty spots.… MORE
 

Photo by Mike Harvey, daPITA

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA
Living In: Climax, Michigan, USA
From The Blog:  Learning To Cook
 
Nov. 5, 2012 5:32 am 
Updated: Dec. 1, 2012 7:37 am
I have been so busy with making eggs in different ways. I've hard and soft cooked eggs. I have cooked eggs in a coddler with and without delicious additions. I have soft basted eggs, which are a near relative to the glorious "Sunny Side Up" egg. This last week I finally conquered the SSU egg… MORE
 
 
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Tags:  How-To
 

Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
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