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10 Tips For Grilling Perfect Seafood
Grilled seafood can be a delightful culinary experience if done right. Many people shy away from seafood because they don’t know what to do with it. Seafood makes a tasty, healthy meal on the grill. Did you know most fish has less than half the fat...
Chef Phil's Brief Introduction to Cooking
Hi there, this is Phil and I'd like to give you an overview
which should assist you in your future cooking endeavors.
1. Recipes Are Merely Translations...
This means simply, that through many vehicles of conception,
what prevails...
Is your "Italian" olive oil really Italian?
There is a small scandal on the Italian olive oil scene these days.
Through a quirk in the way Europe's olive oil labeling laws are written, the "Product of" label signifies the location of the bottler -- not the source of the olives themselves....
The Demand for Apron Sinks -
Homeowners like apron sinks for a variety of reasons including the traditional ambiance they give to a home. The demand for apron sinks has grown tremendously over the past decade and that is reflected by the increased variety and designs of apron...
Vegetarian Potato Soup
Traditional potato soup recipes often include bacon, sour cream, and other animal products. For vegetarians and vegans who want a hearty potato soup, this recipe is the answer. Kids and adults alike love this nutritious, satisfying soup.
3 med...
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Best Cookies: Oatmeal Crispies
These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.
Oatmeal Crispies
1 cup firmly packed brown sugar
½ cup butter, softened
½ cup shortening
2 eggs
1 teaspoon vanilla
2 cups uncooked quick-cooking oats
1 ½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
Directions
Combine brown sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduced speed to low; add oats, flour, baking
soda and salt. Beat, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2 to 3 hours).
Heat oven to 350 degrees.
Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from cookie sheets.
About the Author
© Donna Monday
Love Cookies? All your favorites here
http://www.best-cookie-jar-recipes.com
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