I find that low fat foods are remedied quiet well with extra salt. This may not be a health-but's dream flavor additive, but I find it to be the essence of flavor in most dishes. Just a thought.

I suppose this can be cooked over low heat for many hours. I may try this with lamb, as my family loves lamb meat. You can't blame them - it is a true delight.

This is a great-looking recipe. When I see buttermilk in the ingredients list, I can almost be sure it will taste great. There is nothing like buttermilk I tell ya!

This is another substitution question. Can I use a tad bit of yeast instead of the baking powder? Aren't they both rising agents? If so, how much yeast would do?

This looks like a great one to try... does anyone know the difference between German cake mixes and regular cake mixes? Can I substitute one for the other?

I like the idea of mixing mushrooms with asparagus. We eat the latter on a regular basis, but it is usually boiled or sauteed on its own. This looks wonderful.

I may try this for a work lunch. It will be a nice change. I have a set of sandwiches that I have been rotating for three years!

Looks like an interesting mixture. I think I would spice this up with ground black pepper and garlic powder. Vinegar may be a good bet as well.

We decided to host a Mexican themed block party. Although it is a few months off, I'm starting to browse for ideas. This looks like an easy and tasty one to do!

Could someone tell me what "setting point" is? Is it when the mixture thickens considerably?