Recent content by chef_renee

...is your answer? You know the question is coming, either at the beginning, middle or end of your interview and don't have alot of time to explain why YOU are the most perfect choice............so, how do you "sell yourself" for your next lucky employer? Thanks for answering and have a great...

For instance, in my butter dish, I always have a salted butter block on the left and an unsalted one on the right, (I use the right one more) I have to have lots of pasta and cheese in my house, my cheaper pans don't go near my expensive ones, my salt and pepper mills have to be always full (?)...

Turkey Cooking Time Guide Here's a handy chart that will help you estimate the amount of time required to cook a whole turkey in the oven. These times are based on placing the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Weight of Bird Roasting...

I recalculated this recipe for your 3# turkey breast, so the cooking times on the bottom will have to be cut in half, but the recipe is already recalculated for the 3#, not too far away from the 2.5# you need. So, the recommended 1 3/4 hour to 2 1/2 hours would recalculate to 3/4 of an hour to...

I'm SO in the mood today.......want to relax and cook my own kind of food, so I'm making about 4 major dishes, have you ever had a day like that? AND, what did you make? When I was married, I cooked every Sunday for the following week, staples such as Marinara, pastas, Wild Rice (it took so...

Tuscan Roasted Chicken and Vegetables Ingredients 6 Roma tomatoes (about 1 pound) 3 medium zucchini (about 1/2 pound each) 1 bulb fennel 3 tablespoons oil, divided 3/4 teaspoons salt, divided 4 cloves garlic, finely minced 1 teaspoon lemon zest 1 tablespoon lemon juice 4 chicken breast...

Marketing drives us all to "middle shelf, eye level" buying and shopping experiences, but I seem to find most of what I want on the top or bottom shelves, am I alone in this experience? Thanks for sharing what you look for and your stories, have a great weekend!

Chocolate Ice Cream, without a doubt!

I only copied this recipe so that you can see exactly what you are doing, with almost the exact same ingredients. My only guess is that the heat was too high when you pan seared the chicken, thereby making the crust too hard while the chicken inside wasn't cooking. Splitting your chicken...

Definitely not, sorry. Chicken tenders are small, thin and probably defrosted rather quickly in the sink, thereby reaching the danger food temperature long before you came home. Please don't eat it and throw it away immediately!

Oh, I do love this myself and you don't necessarily need a wok, just a very hot pan, some marinated chicken strips, dipped in some corn starch or rice flour, that makes it light but super crispy! Here's a really good recipe that you may want to try: Fiery Pepper Chicken INGREDIENTS 1...

Wow, I have to pick just one of each? Ok, it would have to be my Robot Coup (food processor) for the Kitchen appliance and my hand graters for gadgets. I use both of these every time I'm in the kitchen besides my knives and tongs, so there it is. I'm just seasoning a cast iron grill pan, so...