|
The Wicked Noodle A very interesting name for a food blog, “The Wicked Noodle”, it brings to mind a culinary adventure. Kristy started her website in January 2009 and she has developed and shaped it in an attractive way. For a few months, she w (read full article)
One of the first things you learn how to make in Culinary school for pastry arts, is doughs. Here is a lovely recipe you can put together and use right away or freeze for up to a month, or keep in your refrigerator and use over two to three days. Pie (read full article)
Over the past few years I have looked into a number of cookbooks and this time I was searching for a really good book to give as a wedding gift. This book was sent to me when I had a short subscription with Cooking Club of America, back in 2007. I ne (read full article)
This is a delicious chocolate dessert and I found it in the cookbook “Desserts & After Dinner Treats”. They provide you step-by-step instructions and I did mention the book before. You cannot go wrong with a souffle, and you’ll (read full article)
In the brand new August edition of Bon Appetit magazine, I read about a New Yorker who is involved with bee keeping. she does it right in Manhattan, on the rooftop of an apartment building. I learned quite a bit from the article, including the fact (read full article)
Here is a fast and simple recipe that is not made from scratch, but it will delight your family everytime. Raspberry Napolean 1 package (17 1/4 oz) frozen puff pastry, thawed 1 cup cold milk 1 package (3.4 oz) instant vanilla pudding mix 1 cup heavy (read full article)
Poached Fruit Be sure to respect the fruit and while peeling it, let the fruit tell you its shape. Cut in half to gently remove the pit or melon ball the center. ~~~~~~~~~~~~~~~~~~~~~~~~~ 8 to 10 pieces of fresh fruit (pealed and cut in half) 2 (read full article)
Growing up, I remember hearing “Soups On”, being called to us when we were out playing, and whoever was doing the cooking beckoned us to the table. Those were the two words we loved hearing because we always played hard, and being at that (read full article)
Growing up, I remember hearing “Soups On”, being called to us when we were out playing, and whoever was doing the cooking beckoned us to the table. Those were the two words we loved hearing because we always played hard, and being at that (read full article)
At some time or another, most cooks have used a mold of some type. There are ice cube trays, martini glasses, pie tins, loaf pans, cake pans, muffin pans, rings, jello molds, popsicle molds and candy ones, too. They come in all shapes and sizes and a (read full article)
This is one of the recipes we prepared in culinary school. Quick Breads/ Cranberry Tea Bread Batter: 6 1/2 oz butter 5 oz sugar 2 large eggs 2 T orange zest 1 t almond extract 1 T orange juice 7 oz A. P. flour 1/2 t baking soda 3 oz buttermilk 1/2 c (read full article)
“Pasta Cookbook” I know I talked about this book before but please allow me to recommend it once again. These wonderful photographs are printed on glossy pages with almost every conceivable recipe, to tempt even the most finicky eater, t (read full article)
I have been visiting you and your blog for quite some time now. You always seem to provide fresh food ideas, healthy recipes, and lately, I have even seen guest bloggers on your website. Hailing from Uruguay, South America, it makes me think about th (read full article)
Here is a quick and easy recipe to make almost paper thin adornment cookies to garnish your desserts. Tuiles (pronounced Twee ‘heels) is very popular in the culinary world and the batter lasts for days in the refrigerator. Take it out and bake (read full article)
I was searching for a retro dessert, a Chess Pie Recipe, on the Internet today, because my sister and I had been discussing how nice it would be to make one. The only time I have ever made this dessert was about twelve years ago, when my Mother talke (read full article)
Theory: Meringue is a structure with sugar sometimes melted into it. It is a combination of egg whites and sugar, granulated or powered. Granulated sugar does not always dissolve. The most common ratio is 2 oz sugar to 1 oz egg whites. Week old egg (read full article)
It’s the perfect time of the year to begin preparing to preserve all of the delicious foods which will be popping up from the ground, on bushes, vines or on trees. Last autumn was the very first time I ever preserved or canned. It was a very co (read full article)
When food lovers and cooks alike find Half Hour Meals, we also find them. The other day I discovered a brand new member and her web site, Delishhh. She hails all the way from the west coast, in Seattle Washington and she is passionate about blogging (read full article)
Today I am sharing my secret recipe. Homemade Bread is key to making the perfect grilled cheese sandwich. Two slices of swiss cheese and two slices of provolone cheese slices, layered. Lots of unsalted butter and a hot to medium hot skillet. A sprink (read full article)
Time to go to bed? Nope. Time to try something new in the kitchen. Armed with the determination to make a healthy midnight snack, I opened the refrigerator door to find exactly what I needed. Laura’s natural 92% fat free free range beef patties (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
