How-to's

Poaching Tip

Tools of the trade: Use a fat skimmer or metal spatula to gently lower the salmon (or other food) into the cooking liquid so that it's completely submerged.

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Pocket Napkin Fold

The decorative design of the Pocket Napkin Fold creates a pretty place in which you can tuck in flowers, eating utensils or small party favors. Start with a cloth napkin folded into a square. (if…

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Pointers to Pockets

When creating the pockets in the pork chops, use a paring knife to make a slit in the chop's fatty side. Cut almost to the other side but not through the chop. Spoon the stuffing mixture into the…

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Poke Cake

Pour cooled berry gelatin mixture over each poked cake layer to create a colorful effect.

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Popcorn Witch

With hands dipped in cold water, shape 2 cups of popcorn into a 6-inch heart about 1/2 inch thick on a covered board. For toes, insert 10 pieces of candy corn around rounded edges of…

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Pot Roast Doneness Test

Pot roasts are done when a long-handled fork can be inserted into the thickest part of the roast easily. If the pot roast is cooked until it falls apart, the meat is actually overcooked and will…

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Poultry Tips

A 3-1/2-pound whole chicken will yield about 3 cups of diced cooked chicken.

If you don't plan to stuff a whole chicken or turkey place 1 to 2 cups total of chopped celery, carrot and…

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Pour Salted Soft Caramels

By using candy cups, you eliminate the chore of individually wrapping each caramel in waxed paper or plastic wrap. Pour the hot caramel into cups that are coated with cooking spray. Top as…

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Prebaking a Pastry Shell

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

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Prepare an Omelet

Crack eggs into a bowl. Whisk or beat together 1 tablespoon of water per egg with a pinch of salt and pepper. Melt butter in a nonstick skillet over medium-high heat until hot and foamy. Tilt…

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