Last night as I stood in the kitchen pondering what I could possibly make for a Valentines Day treat, nothing came to mind. I am however of the belief that if I think hard enough there is always some thing. So just like Violet Baudelaire, …
These sugar cookies are a true winner. I have used this recipe time and time again for various holiday. The original recipe comes from the Betty Crocker Cooky Book published in 1963. If you ever see this at a garage sale or used book store …
Velouté sauce is made by thickening white stock with roux and then simmering it for a period of time. While chicken velouté, made with chicken stock, is the most common, there are actually three versions ~ chicken velouté, veal velouté, and fish velouté. Cooks note: Velouté is not …
1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup (c) = 1 tablespoon 1/8 cup = 2 tablespoons 1/6 cup = 2 tablespoons + 2 teaspoons 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons + 1 teaspoon 3/8 cup = 6 tablespoons 1/2 …
Cooks Note: This video shows how to truss a turkey. I also use the same technique for a chicken or duck.
Easy recipe for basic pizza dough. Recipe makes enough dough for two 14″ – 15″ pizzas. Make ahead and freeze so you always have some on hand.
Béchamel is one of the four “mother sauces” which is used to make the following: Crème Sauce Mornay Sauce Soubise Sauce Nantua Sauce Cheddar Cheese Sauce Mustard Sauce
