Pregnancy can be a confusing time because you must rethink all of your old habits. From your workout routine to your diet, everything is changing. You can keep enjoying that healthy salad for lunch or with your dinner, but you may have to change some of your choices for salad dressings.
Read more →
Almost every home cook has experienced this scenario: you make your favorite chicken wings and the sauce just seems to slide off the meat. You are left with a bowl of sauce and a plate of chicken with a very light glaze of sauce that you can barely taste.
Read more →
When your baby is around six months old, you can start feeding him solid food. Most parents start with rice cereal. This cereal is his first taste of food, and is fortified with vitamins and minerals that he needs for his rapidly growing body.
Read more →
Store-bought mayonnaise is no substitute for rich, velvety homemade mayo. The beauty of homemade mayonnaise is that you can make it thick to use as a sandwich spread, or thin to use on a salad or as the base for a sauce. Making the mayonnaise is trickier than you might believe, however.
Read more →
Potato salad is a summertime staple in the United States. The tender potatoes blend with creamy mayonnaise and tart vinegar to make a hearty, zesty side dish that few can say no to. Making potato salad isn't as simple as you might believe, however.
Read more →
Few things are more delicious than crusty, fresh toasted garlic bread with spaghetti. Grocery stores sell a variety of pre-made garlic breads, but why buy garlic bread that is filled with artificial preservatives when you can make your own flavorful garlic bread with fresh ingredients.
Read more →
Sweet, yeasty Belgian waffles are a Sunday morning favorite for kids of all ages. The Belgian waffle recipe is different from classic waffles because of the thickness of the waffle and the sugary crunch that comes from caramelizing the beet sugar inside the waffle.
Read more →
In the Southwestern United States, corn flour is known as "masa," or "dough" in Spanish. Masa is made from corn that has been soaked in lime water overnight, dried and then ground. This flour is useful for making corn tortillas, tamales, empanadas and other items in Latin cooking.
Read more →
Thick, juicy pork chops are a summer favorite. Grilling thick pork chops can be challenging, however, because you must get the temperature just right without charring the meat's edges. The key to successfully grilling thick-cut pork is the keep the temperature of the grill low and to grill them slowly.
Read more →
Italian sausage is a versatile type of sausage because it cooks well with virtually any method; whether baked, boiled or grilled, Italian sausage makes a hearty and delicious meal. The key to baking sausage is either cooking it for a long time at a low temperature, or if you have less time, to cover it in foil.
Read more →
When cared for properly, cast iron skillets can last a lifetime. Home cooks love their cast iron skillets for their even heating, durability and nonstick properties. You must season your cast iron skillet before you use it or it will rust and food will stick to it.
Read more →
Sunflower seeds are native to North America, and since the Native Americans discovered that sunflower seeds make a nutritious and portable food, they have been a popular snack.
Read more →
Pittsburgh is famous for many things: steel mills, football and Pittsburgh-style steak. The Pittsburgh rare steak is also known as the "black and blue" steak because it is charred "black" on the outside but rare and bloody -- or "blue" -- on the inside. This method of cooking a steak is not as easy as it might seem.
Read more →
Beef brisket is a staple for any barbecue because it is a versatile and inexpensive cut of beef. A roaster will cook your brisket in a similar time frame and manner as using a roaster pan in your regular oven, and many roasters have a nonstick liner that can be removed and cleaned, which makes cleanup a breeze.
Read more →
The word "kransky" is derived from the Slovenian words "kranjska klobasa," which is the name for a pork sausage from Kranjska, a former province in the Austro-Hungarian Empire. A kransky is a sausage made with pork, beef, bacon and garlic. Other ingredients are not permitted.
Read more →
Pork steak is a specialty in St. Louis, Missouri, where pork steaks are grilled and basted with barbecue sauce. Pork steaks may be sold as pork shoulder steaks or you may purchase a pork shoulder roast or Boston butt roast and carve it into individual steaks.
Read more →
Veal is juiciest when it is grilled. Unlike beef, most cuts of veal are appropriate for the grill; however, veal chops are the most commonly used for the grill because they are among the thickest and most tender of all the veal cuts.
Read more →
The only thing better than a thick, juicy slice of pot roast is a thick, juicy slice of pot roast with a rich gravy on top. To make this gravy you must thicken the juices left in the pan from the pot roast.
Read more →
Keurig offers a variety of brewing systems aimed for use in either the home or office setting. Aside from hot beverages such as coffee, tea and hot cocoa, Keurig also produces a line of single cups used for brewing iced beverages. When purchasing Keurig cold tea cups, look for the "Brew Over Ice"
Read more →
Salmon poached in milk is an old Welsh recipe. After poaching, the salmon is eaten in a variety of ways, from a cold snack with bread to a warm meal covered with parsley sauce. Milk gives fish a silky smooth texture; after your salmon is poached in milk, it will literally melt in your mouth.
Read more →