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imgtutorial

How to make Canandian cheese soup

This is a wonderful soup to enjoy in the chilly season, warm and comforting, and it becomes a meal in itself with the addition of oven-fresh sourdough or French bread. What really defines this particular recipe is the addition of beer at the end of the...
Views 1138 | Rating 1 | Comments 0| Date Mar 9, 2008
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How to make Cajun Popcorn

This variation is from the original recipe made famous by Paul Prudhomme, the Cajun culinary god. The New Orleans dish is so named because they’re eaten by the handful, just like popcorn. Because crawfish tails are not widely available, this dish is more...
Views 1153 | Rating 0 | Comments 0| Date Mar 3, 2008
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How to make broiled halibut steaks

Halibut is one of the finest eating of any fish in the world. It’s meat is firm and flaky when cooked, and has a delicate flavor that will please anyone. It comes to the market weighing anywhere from 25 to 300 pounds. From the largest fish, steaks are out...
Views 1422 | Rating 4 | Comments 1| Date Mar 3, 2008
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How to make a blueberry lemon cake

This striking cake is a study in blue and white. Its lively flavor comes from the simple combination of lemony whipped cream and fresh blueberries. Serves 12.
Views 933 | Rating 0 | Comments 0| Date Mar 1, 2008
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How to make blackberry lime cobbler

Cobblers are one of the simplest and most delicious ways to take advantage of the abundance of summer or winter fruits. They are like deep-dish pies except that they have no bottom crust. Traditionally, cobblers have been topped with biscuit dough, however,...
Views 1051 | Rating 0 | Comments 0| Date Mar 1, 2008
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How to make apple cranberry cobbler

Apples and cranberries are a well-loved combination. This is a great cold weather dessert that’s perfect for the holiday table. Cobblers are like deep-dish pies except that they have no bottom crust. Traditionally, cobblers have been topped with biscuit...
Views 955 | Rating 0 | Comments 0| Date Mar 1, 2008
imgtutorial

How to make a terrine of foie gras

Today, it’s virtually impossible to find a menu from a top restaurant the doesn’t include something made with fresh foie gras, a duck or goose liver product that dates back to the Egyptians of 2500 B.C. Thankfully, availability of fresh foie gras...
Views 1026 | Rating 1 | Comments 0| Date Mar 1, 2008
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How to eat a whole fish

Once you master this easily learned craft, you’ll love eating whole fish at the table.
Views 1161 | Rating -2 | Comments 1| Date Mar 1, 2008
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How to make a German chocolate cake

This cake was not actually invented in Germany. The original recipe was sent by a homemaker in Dallas to a newspaper in Texas in 1957. It used Baker’s German’s Sweet Chocolate, which was created in 1852 by an Englishman named Sam German for the Baker’s...
Views 1131 | Rating 2 | Comments 0| Date Mar 1, 2008
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How to bake macadamia encrusted halibut with orange sauce

Here’s a popular fine dining dish that can be served with confidence. Anyone who tries a bite of this will come back for another, whether they eat fish regularly or not. Halibut is wonderfully delicate in flavor, soft and flaky in texture. The encrusted...
Views 895 | Rating 0 | Comments 0| Date Feb 29, 2008
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How to make a Monte Cristo sandwich

Top of any sandwich connoisseur’s favorites is this classic delight, a hybrid of French toast with grilled ham and cheese. Restaurants vary from place to place about exactly how this is cooked, whether on a flat top grill or in a deep-fat fryer. The latter...
Views 939 | Rating 2 | Comments 0| Date Feb 29, 2008
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How to make Beef Wellington with a bordelaise sauce

Beef Wellington conjures up images of the famous nineteenth-century English general, the vanquisher of Napoleon, and later, his nation's prime minister. Strangely, references to this dish are hard to find in British cookbooks. However, it seems likely that...
Views 1276 | Rating 1 | Comments 1| Date Feb 29, 2008
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How to enhance and improve food flavor

Because taste is such an individual thing, one secret to good cooking is variety. We can all become deadened to taste if we don’t have surprise flavors in our everyday food to add some zip. Take any or all of these ideas and keep them handy in your kitchen....
Views 1058 | Rating 1 | Comments 1| Date Feb 27, 2008
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How to bake an apple walnut tart with butterscotch glaze

Tarts, the European equivalent of American pies, have become very popular in the U.S. over the last few decades. Besides tasting great, they are very beautiful topped with colorful apples arranged in geometric patterns and glazed to a high shine. This deep...
Views 863 | Rating 0 | Comments 0| Date Feb 20, 2008
imgtutorial

A Delicious Vegan Chocolate Cake

So you're a vegan, but you haven't given up dessert. You can find delicious soy ice "cream" but you need cake to put under it! I mean, you can eat cake without ice cream, or ice cream without cake, but the two belong together. All the cake...
Views 1091 | Rating 1 | Comments 0| Date Feb 14, 2008