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Pastry Bag Pointer

Secure the frosting tip and coupler on the pastry bag. Place the tip of the pastry bag in an empty tall glass. Fold the wide opening of the bag halfway over the glass.

Use a spoon to transfer…

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Pastry Cutouts for a Pie Crust

Pastry Cutouts are suitable for a single- or double-crust pie.

To make cutouts, roll out dough to 1/8-in. thickness. Cut out with 1-in. to 1-1/2-in. cookie cutters of desired shape. With a…

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Pastry Shell Prebaking

After placing pastry in the pie plate and fluting edges, line unpricked shell with a double thickness of heavy-duty foil or parchment paper. If desired, fill with dried beans, uncooked rice or pie…

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Patting a Crust into a Pan

Transfer the dough or crumb mixture to a greased pan and spread evenly. Press into the pan, using your fingers. Make sure to go into the corners and along the sides.

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Placing your thumbs on the fruit or vegetable, move the blade of a paring or utility knife toward you.

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Peeling a Pearl Onion

In a Dutch oven or large kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes.

Drain and rinse in cold water; peel and set aside.

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Peeling and Deveining Shrimp

Start on the underside by the head area to remove shell from shrimp. Pull legs and first section of shell to one side. Continue pulling shell up around the top and to the other side. Pull off…

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Peeling Fresh Garlic

Using the blade of a chef's knife, crush garlic clove. Peel away skin. Chop or mince as directed in the recipe.

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Peeling Peaches

Place peaches in a large pot of boiling water for 10-20 seconds or until the skin splits.

Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop…

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Penalty Flag Party Favors

Take out your frustration by throwing your own penalty flags at the television! Start with squares of inexpensive yellow fabric. Place a mini Styrofoam, ball in the center of each. Wrap the…

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