Recent Food Blog | Kitchen Hints and Tips PostsGood Food Fast: These Essentials Make It Easyby Courtney Mroch30 May 2008 09:37 PMIf I thought I was busy before my mom moved in with us and then had her stroke, I had no clue what that really meant. I barely have time to shop for groceries these days, much less fix meals. The Bouquet Garniby Valorie Delp14 Apr 2008 06:39 AMA bouquet garni is packet of herbs and spices that you put with your pot roast to help flavor the cooking juices. It gives your finished product a hint of whatever you put in it. April's Cooking Tipsby Valorie Delp05 Apr 2008 04:51 AMQuite awhile ago now, I said that I would offer monthly cooking tips. A reader recently pointed out that I'm several months behind! I certainly won't catch up but I figure there's no time like the present to start. A Steak By Any Other Nameby Valorie Delp04 Apr 2008 05:08 AMDo you know your steak names? I was surprised to find out how little I knew! I suspect it's because steak is one of those delicacies rarely enjoyed by this family of seven. The Secret Ingredient You Need to Have on Handby Valorie Delp03 Apr 2008 04:16 AMHave you discovered the wonders of sour cream? Sour cream is great because you can add it to just about anything to get a creamier, richer, or more moist result. I consider it a "pantry essential" as it's the best way I know of to make a quick dip or add flavor and texture to a flat sauce. Caring For Your Stoneware Bakewareby Valorie Delp31 Mar 2008 02:40 AMThe idea for using fired clay for baking and cooking is ancient. The Chinese used to take slabs of clay and heat them in a kiln of around 2000 degrees. The result is what we now call stoneware. The Great Sugar in Sauce Debateby Valorie Delp28 Mar 2008 03:54 AMWhen fellow foodie and blogger Lisa Pietsch started talking about sauce in the forums, I had no idea that there is actually a debate on whether or not to add sugar to spaghetti sauce. In one corner Lisa and I stand, firm in our non-sugar stance. Using the Right Type of Bakeware for Your Bakingby Valorie Delp22 Mar 2008 05:40 AMIf you are the ocassional cookie and brownie baker, then it probably really doesn't matter that much what type of bakeware you use. However, if you are into baking and bake a lot, the type of bakeware you use can greatly affect your product. How to Glaze a Hamby Valorie Delp19 Mar 2008 07:46 AMCentral too many Easter tables this Sunday will be glazed ham. Of course you can always buy a pre-glazed, spiral cut ham. While I tend to think that's easier, creating your own delicious ham glaze, in my humble opinion, often tends a better result. 3 Ways to Improve Your Cooking Skillsby Valorie Delp28 Feb 2008 04:55 AMHave you ever wanted to improve your cooking skills but weren't sure how to go about doing it? Maybe you want to work on a specific type of food, or learn how to bake. Recent Blog Comments |
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