What is a shallot? A shallot looks like a small, elongated onion with typically copper, reddish or gray skin. However, once you peel it, it looks like garlic because it breaks into cloves. A small shallot will usually have two to three cloves whereas a large shallot can have up to six cloves. Speaking of…
Cooking
Marble Brownies
Last night my husband had a mad craving for his favorite brownies. With a tiny bit of trepidation, I perused through our cupboards and refrigerator, trying to locate as many ingredients as possible to try and throw together a brownie mix. Let’s just say a trip to the grocery store is definitely in order. It…
Lemon Bars
My husband had most of “my weekend” off from work (very rare) so we were able to spend the days and evenings together relaxing, spending time with the dogs, doing things around the house and enjoying each other’s company…we always look forward to weekends like this. Among the few stops that we made for errands…
{Tips & Tricks} Frying Foods
I know, I know…fried foods are sooo bad for you…but then again, sometimes fried foods are exactly what you want. So, if you’re going to consume the fat and calories, you might as well make sure that the food is fried to perfection. Deep fried calamari, onions, chicken, potatoes…with all the different options, how can…
Toasted Pine Nut Pasta
One of my favorite foods is pasta. I absolutely love all types of noodles and sauces and I could probably eat it every day of the week, especially spaghetti. And the best part about cooking with pasta is that it’s so fun to create new sauces by adding a little of this and a little…
Cinnamon Roll Muffins
Valentine’s Day is right around the corner and one question remains: Is a way to a man’s heart really through his stomach? I guess that could be up for debate. What I do know is that when I baked these Cinnamon Roll Muffins for my husband, we were both stuffing our faces with them…we even…
{Tips & Tricks} Sifting Flour and Other Dry Ingredients
Why do some recipes and cookbooks tell us to “sift flour” and other dry ingredients? As flour sits, it slowly settles and becomes more compacted. Sifting breaks up clumps, adds air to the flour, helps produce lighter cakes and pastries and makes measurements more uniform. Plus, a cup of sifted flour generally weighs 20-25 percent…
- « Previous Page
- 1
- …
- 32
- 33
- 34
- 35
- 36
- …
- 42
- Next Page »