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Cooking

  • Rice perfectly absorbs the flavor of any dish it's cooked in

    Rice is the most commonly used of all the grain products of the world. It is grown in many countries, but the United States has developed some of the finest types and varieties of rice, which have met with high favor at home and abroad.

    American rice, in fact, commands a premium in foreign markets. In this country, rice is produced chiefly in the states of Louisiana, Texas, Arkansas and California. Arkansas is the largest rice producing state, with California right behind.

    Cooking rice is easy

  • Classic oysters Rockefeller is one of the great culinary creations

    Antoine’s Restaurant in New Orleans, established in 1840 by Alciatore Antoine, is the country’s oldest family-run restaurant.

    It is the birthplace of oyster’s Rockefeller, so named by Jules Antoine (son of the restaurant’s owner) for the richness of the sauce. It remains one of the great culinary creations of all time and that original recipe remains a closely guarded Antoine’s secret…though it has been imitated countless times.

  • Dagwood sandwiches were popularized in the 'Blondie' comic strip

    The Hawaiian Islands, once called “The Sandwich Islands,” were named after John Montagu, the Fourth Earl of Sandwich, for whom the sandwich we eat today was named.

  • Pea soup is a popular soup eaten all around the world

    Every once in a while I get a craving for some split pea soup. I like to make it with some fresh cut bacon, chopped onions, celery, carrots, garlic, chicken stock. and of course, some dried, green split peas. If I have any pieces of ham in the fridge, I might add some of that.

  • Casseroles were an American staple during the Depression

    The casserole is not only the name of the dish, but also the name of the container in which it is cooked. When you combine a variety of foods, whether they are all vegetables or in combination with meats, and heat them in a broth or stock, you have actually created a casserole.

    Casseroles vary from the typical cream sauce-based creations to quiches, to savory pies, to Shepherd’s pie and even breakfast and dessert casseroles.

    Casseroles vs. savory pies

  • If livermush is made without liver, then it must be scrapple

    Scrapple is said to be one of the first pork foods made in America. It’s a flexible dish and makes an excellent breakfast alongside poached eggs and sausage, or serve it for lunch with stewed vegetables or just have it as a snack.

    I’m sure there are some of you who may have never had the pleasure of breakfasting on scrapple…a fried slice of pork-mush. Sometimes called Philadelphia scrapple, it is said to have actually originated in the farmlands of eastern Pennsylvania.

  • Tandoori is a style of food named for the Tandoor in which it's cooked

    Tandoori chicken is an Indian dish marinated in yogurt, lemon juice and a mixture of some or all of the following spices: ginger, garlic, cumin, chili powder, coriander, turmeric, cayenne pepper, paprika and garam masala (if you can find it).

    The marinated chicken is baked at a high heat using either wood or charcoal in an Indian Tandoor oven, a cylindrical oven made of clay. These ovens are typically used in India for baking many types of bread and also for roasting meat.

  • One-dish meals are easy, convenient, and allow cooks to spend less time in the kitchen

    What could be easier than breakfast, lunch or dinner, all in one dish? With everyone looking for ways to spend what free time we have, these delicious, no-fuss meals are the perfect way to still enjoy our free time while spending less time in the kitchen.

  • Try marinated or grilled mushrooms with chicken/shrimp kabobs

    For a number of years now since I’ve been “retired”. Friday evenings have been known as “Martini Friday,” as we bid ado to another work week. Before you even ask, we do limit our intake to a maximum of two martinis. Also, “real” martinis are only made with gin, but that’s another discussion for another day.

  • Saltimbocca tastes so good you just want to keep eating it

    Saltimbocca is a dish made traditionally with veal, but also with chicken or pork, in combination with prosciutto and fresh sage leaves, sometimes including a slice of Italian Fontina cheese and even topped with capers.

    Italian for “jumps in the mouth,” saltimbocca is a dish that you just want to keep eating because it tastes so good.