Cooking Ramen Noodles in a Crock-Pot
Ramen noodles are Japanese noodles traditionally cooked with broth and extras such as sliced pork, seaweed, chopped green onions or other vegetables.
Read more →Healthy Main Dishes: Turkey Roasting, Seafood & Keto Entrees
Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
How to Cook Canned Yams in a Crock Pot
Slow-cookers like the Crock Pot are valuable to busy cooks for a simple reason: they don't require a lot of upkeep.
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How to Crumble Bacon
Crumbled bacon has a variety of uses and can be added to recipes for texture and flavor. Salads, soups, casseroles, baked potatoes and stuffings are just a few of the dishes that crumbled bacon can enhance. Bacon is high in sodium, fat and cholesterol, with a whopping 11 milligrams of cholesterol in one slice, fried.
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How to Bake Partially Frozen Chicken
Raw, frozen chickens are available in the meat sections of most supermarkets. Frozen chickens are normally less expensive than fresh chickens and, if prepared properly, they can taste just as good. One of the drawbacks of buying frozen chickens is the extra preparation time.
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How to Cook a Whole Salmon in the Oven
Cook a whole salmon in the oven for an impressive and delicious main course. Whole, baked salmon is easy to prepare, yet festive enough for a holiday feast. Remove the head before cooking for squeamish eaters or leave the head in place and enjoy the prized cheek meat.
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How to Broil Chicken Tenderloins
Chicken tenderloins, which are located below the breast meat of a chicken, are long, slender cuts of white meat. Tenderloins are lean meat with a high protein-to-fat ratio. This makes chicken tenderloins a great choice for a balanced diet. Broiling tenderloins in the oven is fast and convenient.
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How to Freeze Breaded Chicken Breast
Freeze breaded chicken breast for a quick meal any night of the week. Grab the crunchy chicken piece out of the freezer and put it right into the oven for a meal that is ready within minutes. Properly freezing the chicken is essential to keeping it tasting fresh and preventing freezer burn.
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How to Reheat a Brisket
Reheat a brisket so it stays moist and tender, just as when it first came out of the oven or smoker. Reserving the juices when you cook it makes reheating easier, but you can use other liquids, if necessary. Chilled brisket is actually easier to cut so the reheating stage is the ideal time to cut it into slices.
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How to Bake Corned Beef in a Roasting Oven
Corned beef responds best to long slow baking with some moisture. It retains its pink color when cooking, so the best way to judge doneness is with a thermometer.
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How to Cook Beef Topside in a Slow Cooker
A topside cut of beef, from the back of a cow's leg, is ideal as a pot roast and suitable for the slow cooker. A 100-gram serving of lean beef topside roast, which is about 3.5 ounces, contains 124 calories and 4 g of total fat. It has no cholesterol and provides 22.3 g of protein to your diet.
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How to Marinate Steak for Two Days
A good marinade on a properly cooked steak lights up your taste buds. The time spent marinating the steaks helps to add flavor while tenderizing the meat. A steak marinade should include three basic ingredients -- acid, oil and spices -- with each playing an essential role in the marinating process.
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How to Grind Meat in a Blender
Grinding meat, whether for baby food or to make sausage or meatloaf, doesn't require any special equipment. While you may want to invest in a meat grinder if you grind a great deal of meat frequently, for most people, a regular kitchen blender is perfect for the job. You can grind meat before or after cooking it.
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Can I Cook a Smoked Pork Shoulder Picnic Ham in a Crockpot?
Hams are cured with salt, nitrites, seasonings and preservatives that give it a pink color and tender texture. Picnic hams weigh 5 to 8 lbs. and come from the front, or shoulder, of the animal’s body.
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How Do I Saute Already-Cooked Shrimp?
Shrimp are relatively delicate, and it is easy to overcook them, rendering the bite-sized shellfish tough and chewy. It is possible to sauté cooked shrimp without ruining their texture, but you must be thoughtful about how you approach the task. Ultimately, you are re-heating the shrimp rather than cooking them again.
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How to Brine Rabbit
Brine is a mixture of water, salt and seasonings that tenderizes meat and infuses it with flavor. Rabbit meat has a soft, salty flavor that works well with the salt in a brine solution. In addition, the inherent dryness of rabbit meat is easily combated by brining it before you cook it.
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How to Prepare & Cook Large Clams
Both hard- and soft-shell clams are delicious and easy to prepare and cook. You can eat hard-shell clams raw or cooked, but soft-shell clams must be cooked until they open before eating. Always use live clams that smell pleasant and that resist having their shell opened forcefully.
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How to Cook Pierogies in a Crock-Pot
If you have time to toss some pierogies and a few other ingredients into a Crock-Pot before work, you can sail past fatty fast food restaurants and skip some unhealthy choices on your way home. Still, it takes a little more work than throwing them in the pot if you want the best results.
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How to Fully Cook Pork Patties
Whether you make pork patties from fresh ground pork or buy the pre-made version, the cooking instructions are the same. The goal is to cook pork patties to a safe level without sacrificing quality. They should remain moist and juicy, not dried out and overcooked.
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How to Freeze Cooked and Grilled Chicken Breasts
If you have ever been overzealous at the start of barbecue season, you may have encountered a surplus of leftover grilled meats. Fortunately, you don't have to let those extra grilled chicken pieces go to waste if you freeze them quickly. Frozen, grilled chicken will help you save time on busy nights.
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How To: 2-lb. Pork End Roast in the Crock-Pot
A pork loin end roast is cut from the end of the pig closest to the shoulders. This section of meat includes bones and has a high fat content. While this makes the pork end roast hard to carve, it does lend itself to a method of cooking that allows the meat to be easily pulled away from the bones.
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