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Recipe Author Date
Willy's Loaded Baked Potato Soup Keith Williams 6/12/2015
Willy's Mustard Slaw Keith Williams 6/10/2015
Meatballs Kathy 4/29/2015
Willy's Southern Pimento Cheese Keith Williams 4/10/2015
Willy's AppleJack BBQ Sauce Keith Williams 2/25/2015
Monterrey Chicken Neely Medlock 10/19/2014
Cheesy Bacon and Potato Neely Medlock 10/19/2014
Chicken Lasagna Neely Medlock 5/24/2014
Imitation Crab Salad Renee Stokes 2/28/2014
Cornbread Chicken Pot Pie Neely Medlock 2/23/2014
Fried Chicken Carson Coble 11/15/2013
Sweet Potatoe Pie Nicholas Speaks 11/15/2013
Senator Russell's Sweet Potato Casserole Elena Cazeault 11/14/2013
Avery Best Baked Corn Avery Jones 11/14/2013
Featured Cooking Tip

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Potato Tips To prevent potatoes from budding, keep them in a paper bag with an apple- the same ethylene gas that ripens avocados and tomatoes when they're stored with an apple will help keep the potatoes from sprouting. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Check potato starch content by dropping into a big bowl of cold water; if they sink they're high-starch and suitable for frying. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Before baking whole russet potatoes, rub them with butter or oil, then bake directly on the rack of the oven, not on a pan. This makes the skin super-crisp and tasty. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Potatoes will cook faster if they're quartered or cut into cubes before boiling or roasting. Cut them into similar-sized pieces so they cook at about the same rate. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ secret ingredients for mashed potatoes (choose one): cream cheese a little Mozzarella (fresh grated is always best) a little Gruyere (freshly grated is always best) buttermilk (richness & tang without much fat) sprinkle of ranch dressing mix chicken bouillon or seasoning packet from roast chicken flavor ramen dash of creamy Caesar dressing ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping with a hand mixer. For even richer and fluffier results, you can make potatoes Chantilly by gently folding in whipped cream after the potatoes have been prepared: sublime if you don't mind the extra effort (and the extra calories). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And finally, my apologies to Teresa for posting the exact same tip about dealing with too much saltiness in a dish.
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