Search results

Seriously, I'm looking to get rid of about 2 pounds of clarified butter. The butter is excellent, but I want it out this thanksgiving holiday. I am looking to pack a LOT of butter in not a lot of cookies. I want the highest ratio of butter possible in my recipe that will still be good tasting...

I have heard that you can make your own Almond butter with raw almonds if you blend shelled almonds and olive oil in a blender. Is this a good way of making Almond-butter?

I read somewhere that microwaving your food causes it to lose 97% of its nutrients. Is there any truth to that? When I microwave a sweet potato for example, what exactly happens to the sweet potato's nutrients? What about if I'm reheating chicken/beef in the microwave?

I've been trying my best to cook beef/bison on my skillet over a stove-top, but the meat never seems to entirely cook. I'm afraid that if I don't learn how to cook these meats properly, I'll end up with e-coli one of these days. Here's what I'm doing: 1) Put 1 lb of ground beef/bison on...