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Monthly Archives: April 2008

Baking in Foil

Posted on April 28, 2008

>Baking in foil is a method of cooking that locks in natural flavors and keeps food moist. Foil packets are also great ways to combine an entrée with vegetables and sauce all in one neat packet. Foil packets can be substituted with parchment packets if you prefer. When using parchment be sure to butter it  Continue Reading »

Spring is in the Air

Posted on April 21, 2008

> April brings the beginning of the spring season — a welcome change to many. As the weather warms up, look for some wonderful spring vegetables to liven up your meals. Here are a few delicious vegetables to look for this spring with some general tips on preparation: Morel mushrooms — a flavorful mushroom great  Continue Reading »

Oil Makes It Lighter

Posted on April 14, 2008

>If you’ve been disappointed with your results in baking quick breads, muffins and cakes, the answer may be vegetable oil. Often gluten-free flours when used in unadjusted recipes tend to produce dry, gritty breads or cakes that fall apart. Substituting vegetable oil for butter or margarine will not make gluten-free breads heavy, instead, it will  Continue Reading »

A Cooks Best Friend

Posted on April 7, 2008

>One of the most important and easiest ways to improve the results of your cooking is to use fresh herbs. Fresh herbs will add an aromatic quality to any dish that dried herbs can only mimic. Fresh herbs added to a salad will transform an ordinary salad into a fresh burst of spring. If you  Continue Reading »



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