AskCookingTips

Recipe: Hearty Lasagna

The Cook — Thu, 29 Jul 2010 00:56:20 +0000

Image taken on 2008-12-14 23:48:08 by Smaku.

Cooking Tips : How to Fry Frog Legs

The Cook — Thu, 29 Jul 2010 00:56:17 +0000

How to Fry Frog Legs: Basic and advanced cooking techniques from ExpertVillage.com

Holiday cooking: Lumi Style

The Cook — Tue, 27 Jul 2010 22:02:25 +0000

With thanksgiving coming up next week, I decided to put a lil video together of Sami and Lucas getting domestic for the holidays. Please rate and comment. Enjoy and happy holidays, from my home to yours. Songs: Linus & Lucy/Carol Of The Bells

Country Chicken Pot Pie Cooking Recipes by the BBQ Pit Boys

The Cook — Sun, 25 Jul 2010 02:48:24 +0000

this easy to do meat pie has over 4lbs of fresh grilled chicken and is loaded with corn, peas, carrots and potatoes. This is real Country Chicken Pot Pie, BBQ Pit Boys style. Corporal Agarn courtesy of F Troop

Rib Eye Steak Recipe by the BBQ Pit Boys

The Cook — Sun, 25 Jul 2010 00:46:27 +0000

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —

Great Depression Cooking – Fresh Bread (Peppers and Eggs part 2)

The Cook — Sun, 25 Jul 2010 00:19:25 +0000

In this recipe Clara uses 5 lbs of flour to 2 oz. of yeast. Add room temperature water throughout process until the mixture feels like proper dough. Add touch of salt and sugar to taste. 93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression. www.GreatDepressionCooking.com

Cookware at Macy’s

The Cook — Fri, 23 Jul 2010 00:45:21 +0000

Image taken on 2008-05-03 13:07:56 by osseous.

Walnut Knot Bread Recipe

The Cook — Wed, 21 Jul 2010 00:47:44 +0000

Image taken on 2005-06-26 20:07:42 by mars!.

Cooking Tips : How to Cook Barley

The Cook — Wed, 21 Jul 2010 00:33:44 +0000

Kitchen Tips: How to Cook Barley. Basic cooking techniques and tips for Cooking Barley

Great Depression Cooking – Peppers and Eggs (part 1)

The Cook — Tue, 20 Jul 2010 00:33:47 +0000

93 year old cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression. www.GreatDepressionCooking.com