Show Subscription Form




How-to's

Braiding a Filled Bread

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…

Read more »

Braiding Breads

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…

Read more »

Braising Beef

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…

Read more »

Bread Test for Doneness

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…

Read more »

Breading Fish

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…

Read more »

Browning a Roux

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…

Read more »

Butter Bliss

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…

Read more »

Butterflake Rolls

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.…

Read more »

Butterflying a Lobster Tail

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…

Read more »

Butterflying Chicken

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…

Read more »

Page 4 of 89   1 2 3 4 5 6 7 8 9 10 ... 
 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT