Tag: recipes
group name: kitchentricks
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February 07, 2008 01:01 PM EST --
I just bought my first true cast iron skillet. I got a lodge logic preaseasoned pan. I've always heard about the wonders of cast iron, but never actually owned one.
Any cooks out there with . . .
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September 01, 2006 01:36 PM EDT --
I love my George Foreman Grill for quick cooking and keeping my kitchen cool. What are your favorite countertop appliances. Are there some that aren't worth the moeny or the trouble.
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September 07, 2006 10:50 AM EDT --
I 've always loved a good grilled cheese and bacon sandwich, but years ago stopped eating bacon for one reason or another...Just recently I had a craving for one but had no bacon in the house....sooo, . . .
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September 06, 2006 07:07 AM EDT --
While cooking or baking for family meals or special occasions we sometimes find that we don't have one of the ingredients called for in the recipe. Rather than totally changing the menu or making . . .
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March 17, 2007 11:02 PM EDT --
Sometimes, the best cookbooks are the ones that are hard to find. They are not the celebrity chef cookbooks, they are the community cookbooks, the spiral bound cookbooks, the out-of-print cookbooks or . . .
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September 01, 2006 03:36 AM EDT --
recipie at bottom of page in my comment...
Have you ever passed by a recipie and said ,,,darn it I am only missing one ingredent!!! thinking out loud my son overheard me... for years I have been . . .
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February 25, 2007 02:54 PM EST --
These days "Kevin" is, if not a common name, not unusual either. But it was unusual when my parents named me that. In fact I only knew of one other "Kevin" until I reached college. . . .
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March 18, 2007 12:15 PM EDT --
Four years ago, I wrote an OK article about Edible Flowers for Suite101.com. It did reasonably well there. Then, I became bold and submitted another article to Home Cooking magazine. . . .
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November 24, 2006 03:48 PM EST --
I love roasted garlic to spread on crusty bread, flavor sauces, mashed potatoes and more. I'll reference it in a lot of other recipes so thought I'd post separately my method for roasting garlic, . . .
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September 04, 2006 03:52 PM EDT --
Prepare foods to YOUR TASTE. With just a few changes to many foods, a little more of this or add a little of that or take something out and you have a different taste.
Most cooks have several . . .
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November 03, 2006 07:21 AM EST --
A new twist on cinnamon rolls and a new trick I have learned..As anyone that has ever made homemade cinnimon rolls that stick to the bottom of the pan if you let them sit to long to cool..Will love this . . .
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December 06, 2006 01:31 PM EST --
I have had a few recipes call for self-rising flour. Why purchase a 5 lb bag of flour that you'd only use a few times. Here is a recipe for self-rising flour.
4 cups flour
2 teaspoons . . .
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August 02, 2007 10:18 AM EDT --
Traditions come in all forms, sizes, degrees of formality, and frequency. They are a way of proclaiming who we are, of acknowledging special events, of defining our relationships. They are affirmative . . .
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January 06, 2007 12:47 PM EST --
As a warm-up for the first Leftover Tuesdays event later this month, I’ll be featuring a number of Leftover Makeovers in the coming weeks. Join the new Leftover Tuesdays group to get & . . .
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February 02, 2007 11:29 AM EST --
Butter-licious
"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts." James Beard (1903-1985)
Anyone who has attempted to . . .
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February 04, 2007 08:00 AM EST --
Varieties
The hen's egg is the most popular egg consumed, though duck, quail and geese eggs are also eaten. The color of the shell indicates the breed of the hen, whereas the intensity of the color . . .
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September 07, 2006 10:23 PM EDT --
I stated in previous articles that most recipes can be changed to make more recipes by changing ingredients. Nuts should have been listed in the article on additives.
Most people would probably . . .
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October 18, 2006 01:46 PM EDT --
There's embarrassment, and then there's embarrassment. I was teaching a class at the local Williams-Sonoma on a brunch menu. As usual I had my mise en place, in place and because I was doing an . . .
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October 21, 2006 03:59 PM EDT --
When my oven died last year and before I had a chance to replace it an event came up and I was expected to bring dessert...Everyone I know wants me to bring dessert it seems lately..Maybe I've . . .
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July 25, 2007 11:04 AM EDT --
Russ Parsons' first book, How to Read a French Fry (2001, Houghton-Mifflin) was an imminently readable and entertaining (assuming the topic interested you) tome about the science of cooking. Sadly, . . .
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