How to Cook a Roast or BBQ Suckling Pig: Memorial Day Celebrations
This treat of a recipe for How to Cook a Roast or BBQ Suckling Pig is ideal when feeding a large number of people outdoors or presented elegantly at a formal dinner. It is sure to impress and you will enjoy a delicious meal for you and your guests. How to Cook a Roast or BBQ Suckling Pig: Make sure you contact your butcher early to have him clean the pig thoroughly and remove all the organs – kidneys, eyeballs and lower lids. If...
How to Cook Zuppa Tuscana + Video: Mother’s Day Delights
This recipe for How to Cook Zuppa Tuscana creates a beautiful Italian-style soup that is both very filling and truly delicious. Chock full of sausage, kale & potatoes, with a flavorful & creamy broth, your family and friends will love it! How to Cook Zuppa Tuscana: This is one of our favorite soups. Type: Soup Recipe Prep Time: 15 min Cook Time: 1 hr 20 min Yield: ~ 10 servings The ingredients & instructions are listed...
How to Cook Plantain Tostones: Cinco de Mayo Fiesta
This delicious recipe for How to Cook Plantain Tostones is a traditional Caribbean and Latin favorite. Now, it will become a favorite of food lovers everywhere. With the sweetness of the cooked plantain and the salty overtones, these Tostones tease your palate in a delightful way. How to Cook Plantain Tostones: Perfect for appetizers or accompanying your entrées. Tostones are delicious when using them as the bread slices in a tasty...
Web Chef Review: Camp 31 Smoked Honey Mustard BBQ Sauce
Have you ever tried Camp 31 Smoked Honey Mustard BBQ Sauce? I have to say that I’m not even a huge lover of BBQ sauce, but this sauce is super fantastic! Even though it’s honey mustard, it isn’t overly sweet or vinegary tasting. It’s just a nice balance of deliciousness that enhances the flavors of your food, and gives you that kick that makes you dishes better than ever. Find out about this product on this...
How to Cook Beef Stock + Video
Beef Stock is the building block of amazing soups, stews & sauces, as well as other dishes that require a bit more flavor. Making your own beef stock is easy to do, but takes some time. You’ll start off with roasting your beef bones, which is the most important part of the recipe to develop deep flavors of deliciousness. Use this stock to make a large pot of soup, or save for later in the refrigerator for up to 3-4 days, or...
Ode to Chicken Wings: Tailgating Central
What a delicious dish…Chicken Wings! They can be prepared in a myriad of ways & paired with any number of dips & sauces. The standard BBQ or Buffalo wings, while very tasty, leads us to expand our horizons by customizing the original recipes to something more for those adventurous palates out there. Chicken wings were considered to be the most inexpensive part of the chicken & frugal cooks would be most likely to...
How to Make Sauerkraut
Sauerkraut is fantastic, but even more awesome when you make it yourself at home. Sauerkraut has a history of being of a healthful quality, as cabbage is jam packed with good stuff for your body, and is a dish that one you acquire a taste for it, you enjoy eating it frequently. Perfect alongside pork chops, sausages, spare ribs or frankfurters. Also, we enjoy our perogies with fried sauerkraut filling. Mmm… How to Make...
For the Love of Celery
We don’t often think of Celery as a versatile food, but the tender leaves are lovely used in nearly all savory foods – either fresh or dried. Celery salt is actually powdered, tender celery leaves combined with salt. Celery seeds used for flavor are the seeds of wild celery, which is grown specially for the seeds, which are intense in flavor, and should be sparingly used in bouillon, stocks, pickles, seafood dishes &...
How to Cook Southern Greens
If you want to cook a great Southern meal, you want to be sure you perfect How to Cook Southern Greens! In the American South, two or more kinds of greens are frequently cooked together & serve as side dishes, especially with Holiday dinners. Oh, my…the way they are prepared is ever so delicious, and of course, with rich Holiday meals, greens are typical of what we tend to crave. It’s almost a contest to find who...
How to BBQ Turkey Legs + Video
There’s nothing like BBQ Turkey Legs! They are large & in charge, smoky, a bit charred, and fun to hang onto and devour! My favorite place to eat these are at the Texas State Fair in Dallas, or even at Trader’s Village in Grand Prairie, Texas. They have some great treats to eat there! Alas, I live in Canada, and there are times when I just want that same flavor… When I BBQ turkey legs or other large pieces of...
How to Cook Turkey Stuffing: National Stuffing Day
The 4th Thursday of November is National Stuffing Day! A day to itself for stuffing? Well, it’s so mouth-watering that I don’t begrudge giving it a day of its own. We enjoy stuffing so much at our house, that not only do we stuff our poultry, but we even make extra in a casserole to enjoy it for a couple days. My Mother-in-law made wonderful dressing, albeit different from mine, but she would bring us the most delicious...
How to Cook Chicken Soup: National Chicken Soup for the Soul Day
National Chicken Soup for the Soul Day is November 12th, and it’s time to share the recipe for my Mom’s Chicken Soup. What would make you feel more loved than a steaming bowl of chicken soup made by the hands of your Mom or Grandmother? My Mom’s chicken soup was beyond delicious, and on top of that, she made her own delicious noodles or light, fluffy dumplings. I could smell it as I walked down the lane leading to...
How to Cook Scrapple: National Scrapple Day
National Scrapple Day has arrived, and you may not even know what the heck it is… What is Scrapple? It is a type of pork sausage using cornmeal as the binder and stored in loaf pan. The same sausage, but using oats as the binder, is called goetta. Fresh, raw sausage is great pan fried, grilled, broiled or baked. In the case of frankfurter types, these can be poached in hot water. It’s best not to prick before or during, as...
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How to Cook Down-South Smothered Liver & Onions with Gravy + Video
August 9, 2007| 5 CommentsIf you love #liver - then, you'll love my Down-South Smothered Liver & Onions with Gravy recipe! Okay, I really... -
How to Brine a Whole Chicken + Video
April 30, 2012| 3 CommentsThe most effective, easiest and inexpensive way to impart flavor into your whole bird (albeit a chicken, duck, turkey, hen)... -
How to Scald Milk for Baking + Video
October 14, 2010| 9 CommentsDon't worry...Many people don't know what it means to Scald Milk for Baking! In fact, it's somewhat of an outdated... -
How to Make a Saltine Cracker Pie Crust
November 25, 2008| 1 CommentLooking for a great alternative to a shortening-enriched, pastry crust? Here's your answer! Great for fruit pies and tarts, meringues... -
How To Peel Small Onions Quickly & Easily
June 9, 2008| 3 CommentsWhether they are small white onions, pearl onions, small red onions, shallots or any other type of small onion...and you... -
How to Slow Roast Chicken with the Best Skin Ever + Video
April 1, 2008| 8 CommentsI discovered this amazing trick unintentionally... When we were in university, there were times I would use my slow cooker,... -
How to Marinate Sirloin Tip Steak + Video
July 24, 2012Tonight, I have decided to BBQ some sirloin tip steaks that looked beautiful from my grocer. It is a marinating...
