Q: I was wondering about frying chicken. I use a resealable bag to put my flour in, along with my spices, and then I shake my chicken pieces in it. There seems to be a lot of flour left after I am through shaking; is this same flour OK to use in my chicken gravy?
Q: I have an old recipe that calls for "Baker's Premium Chocolate No. 1." Baker's no longer markets a product called that, at least not that I can find. I have looked online, but cannot find which, if any, of their current products is the same. Is this unsweetened? Semi-sweet? Dark?
Q: I feel like we never have any food to eat, despite sometimes having a full fridge. Lunch is the hardest meal of the day; I can't count how many times we've looked in the fridge and thought there's nothing to eat! I think our struggle is feeling like the only option we have for lunch is lunch meat.
Q: Does anyone remember the salad loaf? It's a loaf of bread cut lengthwise; topped with a layer of egg salad, tuna salad, and chicken salad; and then frosted with a cream cheese frosting? I'm trying to remember what goes in the "frosting."
Q: I am due with my first baby in 2 1/2 weeks. All of our family and friends are on the opposite side of the country, and we live in a small town where meal delivery options aren't that great. I'd love some recipe ideas that won't make me want to tear my hair out as a new mom.
Q: I'm new to making sauce from scratch. I want to make a sauce for chicken wings, but not a Buffalo or BBQ sauce. I want to use the following ingredients: pineapple, honey, tequila, serrano and jalapeño peppers, and red onion.
Q: I now have a slow cooker, which is too large for my needs, as I live alone. I wanted to ask if it would be OK to put a small casserole dish with the ingredients into the slow cooker, and then switch it on?