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imgtutorial

A Girl's Guide ~ How to Earn His Respect!

Most things in a relationship come naturally, think about it, love, affection, care, you name it. Respect, however, has to be earned, and us girls, we know just how to do it!
Views 973 | Rating 1 | Comments 0| Date Apr 16, 2008
imgtutorial

How to make whole sauteed Dover sole

Cooking whole fish in a pan, in butter, is a wonderful way of encouraging a crisp, buttery exterior and a perfectly moist interior. And it just doesn’t get any better than doing it with whole Dover sole, especially when it’s just come in fresh from...
Views 1252 | Rating 5 | Comments 0| Date Mar 12, 2008
imgtutorial

How to make stuffed baked veal chops

Veal has long been one of the most prized meats in cooking where its delicacy is considered to be a perfect foil for sauces. The hardest part is finding great veal, you’ll need to buy from a top-quality butcher or from a specialty store. There are three...
Views 1104 | Rating 1 | Comments 0| Date Mar 12, 2008
imgtutorial

How to make Pate Maison

Nearly every top restaurant has its own version of Pate Maison, or “House Specialty.” Pate is a meat loaf with a difference. For one thing, though both are made with ground and cooked meat, pate is served cold or at room temperature. More importantly,...
Views 934 | Rating 0 | Comments 1| Date Mar 11, 2008
imgtutorial

How to make Mediterranean tuna burgers

This recipe calls for the best quality cut of tuna you can find, first being Bluefin or Bigeye, and second being Yellowfin or Albacore. Fresh tuna’s appearance to beef is really emphasized when you make “hamburgers” out of it. Like beef burgers, tuna...
Views 836 | Rating 1 | Comments 0| Date Mar 11, 2008
imgtutorial

How to make Huckleberry pie

Huckleberries grow wild in many areas and can be found in produce markets in summer, but usually only where they grow. They are similar to blueberries but smaller and with more noticeable seeds. Baked in a pie they are smooth and bright tasting. Serves 10.
Views 1001 | Rating 1 | Comments 0| Date Mar 10, 2008
imgtutorial

How to make grilled swordfish steaks tapenade

Swordfish can run up to 13 feet long and weigh close to a thousand pounds. It has a firm, dense, compact structure with flesh that has a tan or coral shade. Swordfish has become one of the best-loved fish because of its meaty, almost chicken-like texture and...
Views 1055 | Rating 0 | Comments 0| Date Mar 10, 2008
imgtutorial

How to make Greek lamb stew with artichokes and orzo

Cooking this fabulous, subtle stew with bone-in lamb adds more to its flavor. This Greek lamb stew is finished off with the classic Mediterranean sauce, Avgolemono, which thickens with eggs and lemon mixed into the broth. Using the Dutch oven is the best...
Views 1024 | Rating 0 | Comments 1| Date Mar 9, 2008
imgtutorial

How to make Greek lamb stew with artichokes and orzo

Cooking this fabulous, subtle stew with bone-in lamb adds more to its flavor. This Greek lamb stew is finished off with the classic Mediterranean sauce, Avgolemono, which thickens with eggs and lemon mixed into the broth. Using the Dutch oven is the best...
Views 1024 | Rating 0 | Comments 1| Date Mar 9, 2008
imgtutorial

How to make clam hash

This is an old-time, comfort-food classic that has achieved new popularity with the rise of high-level, informal dining, and the discovery that hash is “cool.” The soft steamer clam bellies play well against the crunchy potatoes. You can choose to use...
Views 733 | Rating 0 | Comments 0| Date Mar 9, 2008
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 919 | Rating 1 | Comments 0| Date Mar 9, 2008
imgtutorial

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 931 | Rating 0 | Comments 0| Date Mar 3, 2008
imgtutorial

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 1198 | Rating 4 | Comments 1| Date Mar 3, 2008
imgtutorial

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 1051 | Rating 1 | Comments 1| Date Feb 29, 2008
imgtutorial

How to make lobster thermidor

Lobster thermidor was created in 1894 by Marie's, a Paris restaurant near the theater Comedie Francaise to honor the opening of the play Thermidor by Victorien Sardou. Unlike the recipe, the play was not a critical success, and is rarely performed. Due to...
Views 1159 | Rating 3 | Comments 0| Date Feb 20, 2008