Pies from scratch can take several hours to make, when you factor in the time it takes to prepare the dough, make the filling and assemble the dessert. Many home bakers find that it's worth it to make a second pie at the same time.
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The microwave makes it much easier and faster to cook cubed potatoes, whether you want to prepare an entire potato dish in the microwave or add the potatoes to a dish to be baked, boiled or fried.
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Thin-sliced bottom round steaks can be cooked in a skillet, but it's easy to over-cook the meat and make the steaks tough. Bottom round steaks come from the beef rump, a tough cut of meat with connective tissue that is best broken down with moist cooking methods such as braising.
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Quinoa is packed with healthy protein, vitamins and minerals, and a batch takes about 15 to 20 minutes to cook. For convenient and fast meals, cook up an extra batch, store it in the refrigerator for as long as four days and reheat it in the microwave as needed.
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Grilled boudin sausage offers a Cajun culinary experience packed with healthy rice, vegetables and pork shoulder meat. Like many other popular grilling sausages, boudins don't take long on the grill because they are usually pre-cooked. You can heat the center and brown the casing of the sausages in about 10 minutes.
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Beef chuck roasts are often irregular in size and shape, which leads to uneven cooking and an unattractive serving display. Chuck roasts are commonly rolled and tied in a uniform round shape to ensure even cooking.
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Crispy potato skins generally take up to two hours to prepare when baked in the oven from start to finish, but you can use the microwave to make quick potato skins.
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Try your microwave as a fast and easy alternative to baking or frying when you want to cook apple slices. You can eat the cooked apples plain right out of the microwave, or use them to make anything from applesauce to microwave apple crisp.
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Kretschmar brand meats, which originated in Europe in 1883, include fully cooked, boneless whole hams that you may serve for a holiday feast or a casual meal.
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Mushrooms sauteed in butter transform from bland and rubbery to soft with a subtle, nutty flavor in a matter of minutes. Use this basic technique to soften mushrooms for cream of mushroom soup or to top a sizzling hot steak, using mushroom varieties such as white mushrooms, portabellas or chanterelles.
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Corn on the cob is best served hot immediately after it finishes cooking because it can become tough and lose flavor. There are several options you can use to keep the corn warm, depending on the amount of time until serving, the amount of corn you cook and the available equipment.
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Chicken cubes cook more quickly than whole chicken pieces, and can be used as the base for a wide range of healthy dishes, such as a chicken stir fry or a topping for a dinner salad. You can purchase boneless, skinless breasts -- the leanest cut of the chicken -- and cut them yourself before cooking.
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Master the basic technique of cutting chickens into cubes and you can make anything from chicken shish kebabs to chicken pot pie. Some recipes call for raw chicken to be cut in cubes before cooking, while recipes such as chicken salad might use cubed cooked chicken.
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A George Foreman grill has two grilling plates that allow you to cook a New York strip steak twice as fast since you don't have to flip the steak during the cooking process. This steak, cut from the short rib primal just behind the ribs, is a relatively lean cut, but with enough fat marbling to keep it juicy.
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Steam cooking highlights the delicate sweetness of scallops without the extra calories from butter or oil that is typical of seared or fried scallops. While steaming is one of the easiest and quickest ways to prepare scallops, it's also easy to overcook the scallops, making them flavorless and rubbery.
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Convection ovens make chicken wings significantly healthier because the fat is able to render away from the chicken. The dry heat environment created by the oven's fan also works well for creating crispy skin that easily soaks up sauces such as barbecue or buffalo.
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Without thoroughly washing spinach before eating, your meal will likely feature the unwanted taste and texture of gritty sand in each bite. This nutrient-packed super food grows best in sandy soil, but the tiny sand particles tend to hide in the wrinkles and creases of spinach leaves.
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The hardest part of making an apple pie is achieving a flaky pie crust with perfect proportions of fat and flour, but ready-made pastry crust gets the crust right every time. Rolled or folded pie crusts are usually sold in packs of two so you have a bottom crust for the pie plate and a top crust to cover the apples.
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Mojo marinades, used in Latino and Caribbean cooking, are made with citrus juice, vinegar and spices for a light, tangy flavor. The Goya brand makes a line of mojo marinades for chicken, beef and pork dishes.
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Outback is best known for its searing hot steaks, but their steamed mixed vegetables stand out as a healthy, yet flavorful menu item. The vegetables in the mix might vary seasonally, but generally include broccoli, carrots, squash and sugar snap peas.
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