Search results

Here are three different types of tips & hints for beginners that I wish I had when I started: 1. I purchased a Wilton offset icing spreader knife from the wedding cake section of Wal-Mart (about $4.00) and use it exclusively to spread such items as mayonnaise, mustard, and peanut butter...

Monday It's fun to cook for Joe. Today I made angel food cake. The recipe said beat 12 eggs separately. The neighbors were nice enough to loan me some extra bowls. Tuesday Joe wanted fruit salad for supper. The recipe said serve without dressing. So I didn't dress. What a surprise...

For those of us who have been cooking for while, we often develop one, two or perhaps even three dishes that are outstanding! Dishes that we have fixed so often we could put them together in our sleep and turn out magnificently every time! They aren't always our personal favorites, but our...

If you could tell TV Food Network ONE thing, what would it be? I would say, "I watch Iron Chef America, and do I care that chef XYZ beat Mario Batali in using the secret ingredient of artichokes? Do I think less of Mario for losing? No. Of course not, and I want them to tell that to the Iron...

When pulling things from the toaster, why is it: *Regular toast is hot, *English muffins are noticeably hotter! *But Bagels are like handling fireballs from Hades!!! (I leave the cold water faucet running to save time whenever I fix a toasted bagel!) :mad:

I believe everyone knows the story of inventing French Toast as a means of using stale bread before it turns green, and I do fix French Toast for that reason - sometimes, but I also make No-Burn-Croutons. I find myself snacking on them in place of chips for sandwiches and in the evenings while...

Living in the cultural wasteland that I do, I was estatic when an authentic Thai restaurant opened up here a few weeks ago. It is now my favorite place for lunch! I may be slow to catch on to some things that many others take for granted, but I'll eventually come around to expanding my culinary...

I've been using stevia now for just over a year and I really like it as a substitute for table sugar. I use it in my coffee and iced tea, in cereal, hot and cold, but I have no experience in baking with it. For those who are just discovering it (the stevia brand Truvia has recently been...

Many years ago, when I lived near Los Angeles, there was a restaurant (don't ask me the name) that served cold cream of cucumber soup in a double bowl - the soup bowl within a larger, crushed ice filled bowl. I was so taken by this delicious soup that I nearly pleaded with the chef for the...

I recently received this by email from a friend:http://dyingforchocolate.blogspot.com/2009/05/5-minute-chocolate-cake-in-mug.html (This can serve two if you want to feel slightly more virtuous). And why is this the most dangerous cake in the world? Because, now we are only 5 minutes away...

I would be interested in seeing how some of you make - what you consider to be - a perfect steak. Personally, I use a cast iron skillet and the 4-3s method: skillet heat on high and 3 minutes on one side (don't touch!), 3 minutes on the other side, 3 minutes in the oven at 350 degrees, and...

Not that I haven't prepared complicated dishes before, but in general I like my food simple - only butter on an English muffin, only salt and pepper on a good steak (sauce is only for bad meat. If you want the flavor of steak sauce, you should put the steak back into the 'fridge and pull out a...