Spread filling down center of rectangle. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling.
Starting at one end, fold alternating strips at an angle across filling. Seal…
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Place three ropes almost touching on a baking sheet. Starting in the middle, loosely bring left rope under center rope. Bring the right rope under the new center rope and repeat until you reach…
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Heat oil in a Dutch oven over medium-high. Brown roast on all sides, turning with a sturdy meat fork.
Combine liquid ingredients and seasonings; pour over roast. Cover and simmer for 1 to 2…
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Check for doneness 10-15 minutes before the end of the recommended baking time. The bread is done if a toothpick inserted near the center comes out clean. If it is not done, test again in few…
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Combine dry ingredients in a pie plate or shallow bowl. In another pie plate or bowl, whisk egg, milk and/or other liquid ingredients. Dip fish into egg mixture, then roll gently in dry…
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Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional gumbo, flour is added to the fat and heated until it reaches a reddish-brown color. It is important to…
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Spread the flavored butter to about 1/4-in. thickness on a waxed paper-lined baking sheet and refrigerate until it's firm. Cut out butter using 1-in. cookie cutters in various festive shapes, such…
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Combine two dinner rolls into a ball. Place the ball into a greased muffin cup. With scissors, make four or five deep cuts into the ball as shown below, leaving the bottom of the roll attached.…
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With scissors, cut lengthwise through the top of the tail, taking care not to cut through the meat. Remove vein, as you would devein a shrimp. Carefully pull the shell away from the meat, leaving…
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It's easy to butterfly boneless skinless chicken breast halves. The result is chicken that will cook quickly and evenly because it is half of its original thickness.
Using a sharp knife, make…
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