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- Adapting Your Recipes for the Slow Cooker - By : Sherry Frewerd
Now that youve started using your crock pot slow cooker regularly, youre probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a sl
- Black Eyed Peas - By : Carol A Hill
South of the Mason Dixon line, black eyed peas have simmered on stoves for decades and are served at the midnight hour on New Year's Eve along with the chilled champagne, mixed drinks, and the beer
- Keeping a Kitchen Journal - By : Rachel Paxton
I know, I know, you're thinking a journal for the kitchen? It seems like the busier we get the more forgetful we are. And getting older has something to do with it, right? Whatever the reason, a k
- Buying in Bulk - By : Rachel Paxton
Shoppers have enjoyed the convenience of buying in bulk for a number of years. My own bulk buying experiences have been hit and miss at best, but I recently discovered just how convenient buying in
- Preserving Herbs - By : Rachel Paxton
Harvesting Herbs: U L Harvest in the morning of a hot and dry day--wait until the dew is off the plants.L L Snip off the top growth--about 6 inches of stem below the flower buds.L U D
- Converting Recipes to Lowfat - By : Rachel Paxton
The fat content in recipes can be reduced in a variety of ways: When buying hamburger, look for extra lean hamburger. This type has much less fat than regular hamburger. You can also substitute gr
- Cutting Food Costs: Saving Time Versus Money - By : Rachel Paxton
When I first started consciously cutting back on my household expenses, reducing my grocery bill was one of my highest priorities. After I got married and started juggling my career, my marriage, an
- Slashing Grocery Bills - By : Rachel Paxton
Even the thought of spending a lot of time tracking grocery prices from store to store gives me a headache. I know a lot of people who keep detailed notes of every grocery item they regularly purch
- How to Smoke a Brisket - By : Aaron Ralston
A brisket is known to be the toughest cut of meat from a cow, though when prepared and cooked correctly it can be the best tasting and most tender meat you will ever eat. In this section, I will t
- When a Lime is a Lemon is a Lime - By : Billy O'Dell
A Lime in Barbados has different meanings to different people. Ask a Bajan for a lemon and you will receive a lime. Ask for a lime and receive a lime. Lemonade is made with lime juice. Approach
- The Scoop on Soup - By : Janice Faulk Duplantis
Soup may be the first course of a meal or it can be the whole meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day, while a bowl of chilled gazpacho or fruit soup can be
- Turkey And Sausage Gumbo - By : Carol A Hill
After the festivities have finished, the noise has quieted down, the last verse of Auld Lang Syne sung and the party guests hugged and wished success for the coming year, it is time for serving the
- Grill Your Steak The Right Way - By : Scott Schirkofsky
No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flav
- Knife Quality - What to Look For When Selecting Knives - By : Daniel Lebarge
With knives, like any other tool, it is always best to buy the best quality you can afford. Whatever the purpose you have for the knife - from cooking to whittling - the pleasure to be obtained from
- Update Your Spice Rack: Out With the Old, In With the New! - By : Suzanne Lieurance
Ring in the New Year by cleaning out something old your spice rack. This is the perfect time to replace those old jars of spices that have been on your spice rack so long you dont even remembe
- Five-Week Menu and Shopping List - By : Leslie Sausage
Must we re-think the weekly menu and grocery list 52 times a year! What if we create a basic monthly menu and general shopping list which can be used over and over? Of course, this is flexible, and
- Simplify Your Menu Planning - By : Leslie Sausage
Ever said to yourself, it's 5:00 o'clock and what's for dinner?!? Yikes! A simple menu plan may eliminate some of this stress!b To get started, check the family calendar. Grab the grocery sales
- What Makes a Premium Sauce? A Dessert Sauce and Ice Cream Topping Buying Guide - By : Laura Warnke
There you are in your favorite gourmet food market, eyeing up the sweet dessert sauces and gourmet ice cream toppings that are ever so carefully stacked on a display in front of you. You pick up so
- Cooking Tips - 5 Ways to Create Magic in the Kitchen - By : Jeannette Marcoaldi
Cooking Secret No.1 Buy Top Quality Ingredients Leading chefs only use the freshest and best tasting food they can find. Even the best chefs in the world would have difficulty making food taste
- Cooking Indian Food at Home - Where to Start? - By : Liz Canham
If you read my article, Curry - A Journey, published on the Curry page of this site, youll know that my first experiences of the dish were of the generic variety which the British invariably cooked
- How to Make an Omelet - By : Janice Faulk Duplantis
Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (someti
- Chef Hat History - By : Jason Gluckman
Chef hats have a history that can be traced as far as the beginning of the centuries. Although the real origin is not really known, it does go back a long way. It is a popular belief that the chefs
- Black Chef Hats - By : Jason Gluckman
The most popularly used chefs hats are white in color. However, the latest market shows some trendy designer hats that come in different shades such as black, gray, checkered, red, blue and others
- Chef Hats - By : Jason Gluckman
Chefs wear distinct hats known as the toque blanche or, in more popular words, a chefs hat, while working in kitchens. One of the main reasons to wear a chefs hat is to stop any stray hair on the
- Chef Supplies - By : Jason Gluckman
Being a chef includes much more than just proper attire and good culinary skills. Particularly, a head chef must be able to wield a kitchen knife with expertise, and face all the various problems th
- Chef Uniforms - By : Jason Gluckman
A chefs uniform consists of different pieces of clothing to complete the attire. Although most of the chefs do not wear all the pieces, most of the restaurants and big chain hotels insist on the ch
- Disposable Chef Hats - By : Jason Gluckman
Initially, chef hats were made of stiff starched cloth that was pleated as per tradition. These tended to become limp and worn as time passes due to the frequent washes they are subjected to. Also,
- Paper Chef Hats - By : Jason Gluckman
In early times, chef hats were made of starched cloth and held together with whalebones to provide a unique style of hats. The whalebones disappeared shortly but the style remained with a few altera
- Tips for Cookie Baking - By : Freddy Maier
You decided to bake some cookies and at the last minutes a lot of questions arise. Oven temperature, chewy or crispy cookies, eggs size, and so forth. I tried in this short article to address a few
- Personalized Chef Hats - By : Jason Gluckman
Chef hats are a unique family of hats, highly distinguishable anywhere in the world. They identify the chefs, and the traditional variety of hats can even provide an insight as to the chefs experie
- Grilling The Perfect Steak - By : Aaron Ralston
stronThe Perfect, Grilled Steakstron There is not much better in this world than sitting down to eat a perfectly grilled, tender, and juicy Porterhouse or T-Bone steak. There are many opinions
- Live to Grill Another Day: Simple Safety Tips for Your Next Barbeque - By : Vanessa Kirkland
It's the weekend, and you're basking in the sun on your patio. In one hand, you're holding a cool drink; in the other a spatula. A couple of juicy steaks are sizzling on the grill, and you're savori
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