HI, and thanks for stopping by my cooking page. I know there are tons of cooking pages in cyberland, but I hope you can find some useful things here anyway!! I have a LOVE for cooking, in part, cause I LOVE to eat as well. But I DO enjoy it, and love trying new things also. I hope to have interesting and fun things here....so...enjoy!!!!
A Recipe & Cooking Page Wouldn't Be Complete Without Some CHOCOLATE Links!!Check them out below !!!
Americans eat this much chocolate:
100
pounds every second
6,000
pounds every every minute
360,000
pounds every hour
8,500,000
pounds every day
60,000,000
pounds every week
250,000,000
pounds every month
3,000,000,000
pounds every year
I thought I would add a few of my OWN cooking tips here !!!
My first tip is about sugar.Did you know all sugar is not alike??I always look on my sugar and make sure it says "All Cane" sugar. Sugar also comes fron sugar beets as well as sugar cane. And I find, especially for baking, that all cane sugar peforms best!! I'm no expert, but the mixed sugar seems to have a different melting point, which is especially important for baking cookies !! Some sugar is mixed, with both beet and cane..so look for ALL CANE sugar!!
My next tip, well is more of a personal preference.....I love onions, so I use the Vadialia, or any other "sweet" type onions, depending on availability!! Vadialia's are definately the best!! And are less trouble chopping and peeling than standard onions, as far as the eye irritant properties go. And Vadialias TASTE the best!!
And as far as Garlic goes, I use the biggest cloves I can find!! Not only is Garlic a wonderful flavor, it is also healthy!! And as always FRESHNESS is extremely important !!
Now let's talk about potatos ! A staple of many homes in America. And actually good for you!! It is the "things" we do to the humble, healthy potatos that have given them a bad rap. And in todays marketplace, you can find so many different kinds OF potatos! Russets, Maine, Red, Yukon Gold, Idaho, ect. you get the idea. I like them all. Baked, french fried, or mashed. The list is endless, they are so versetile. Now my tip for really good MASHED potatos is : A Blend!! That's right !! I use an equal blend of russet or Idaho, with the standard everday potatos!!! This combination makes the perfect fluffy mashed potatos. And of course, don't forget the REAL butter or GOOD margarine and the milk!! With salt & pepper to taste. and NO, I realize they will NOT be low calorie !! I found that Russett and Idaho are a "drier" potato texture. And Standard potatos, are sometimes a bit too mushy and bland. Try my method sometime !! Also, for "flavored" and less fattening mashed potatos..add good stock or broth in place of the milk! I have been doing this for years, and I have seen that idea on TV now, ha ha, go figure ;)
Who doesn't LOVE spagetti with some good sauce!! And everyone has their own "secret" recipe.Or "special" ingredient. So I won't go into a whole recipe, but I will give a few of my OWN tips here. I use a good quality ground beef....85% lean(you DO need a little fat for taste here) and brown it very well, along with my garlic, onions and green peppers, Also, while my sauce is simmering......I add about 1 tablespoon of sugar...(that's right, sugar), to cut the acidity of the tomatoes ! Since I rarely use the same brand of tomato puree and tomato paste.... acidity varies..so by adding that little bit of sugar..it always makes it come out right! Notice, I haven't given ALL my ingredients, heehee
