Recent content by misschef

Fish Meuniere' (pronounced: moon-yehr') Serves 4 This is a classic French way to serve fish and is so simple, fresh and fast. Have all your ingredients ready before cooking and prepare this literally when you are ready to eat, it takes only a few minutes. Ingredients 2 Tablespoons Olive Oil 2...

cocoa powder is very dry and will absorb liquids if given the chance. That's probably why your cereal got thick. But my question is, why would you do that in the first place? Wasn't it quite bitter tasting? unsweetened cocoa powder is meant for baking, not as a condiment and it is anything but...

All you can do is add more of the other ingredients. In my opinion you shouldn't use vinegar in a salsa anyway. Fresh lime juice is best, lemon if that's all you have.

All you can do is add more of the other ingredients. In my opinion you shouldn't use vinegar in a salsa anyway. Fresh lime juice is best, lemon if that's all you have.

I always write my recipes to serve 4 or 6 people, so adjust the amounts on these to feed 2. For the same night..... Fish Meuniere' (pronounced: moon-yehr') Serves 4 This is a classic French way to serve fish and is so simple, fresh and fast. Have all your ingredients ready before cooking and...

The way I usually cook pheasant is fairly long and complicated. I'm a chef so I enjoy time in the kitchen and want to spend the extra time to make something really fabulous. However, you want simple and I remember doing pheasant this way when I was in a pinch for time and it was very good! It...

2 ways to tell, other than smell: Taste a tiny bit over the sink. If it's bad you'll know it! Spit and rinse. If you can't bear to do it that way, heat a cup of water in the microwave and put a splash of cold milk in it. If it has even the tiniest lumps, throw it out.

oh my.... are you starting with a whole fish? and what kind of fish is it? (trout doesn't need to be descaled and some fish are too big to be cooked whole) Is it just filets or do you have steaks? I can give you all the instructions you want, but need a little more info.

325 degree oven. 30 minutes pes pound for thawed (1 hour and 15 minutes) 45 minutes per pound for frozen (1 hour and 50 minutes) these cooking times are approximate. best way to know for sure is to use a meat thermometer. should be 160 degrees in the thickest part of the breast. I like to...

I don't think you should use either lemon juice or vinegar in a marinara. In salsa, lime juice is best but lemon juice would be ok. However, marinara is great canned and salsa should be freshly made. If you are switching, an even exchange would be best.

only eat the seeds and the juice from them. takes a little while to poke around and get them all out, but they are the only edible part. Do it over the bowl to catch any juices. Oh yeah, pomegranate juice stains badly, Wear an apron, old shirt, whatever and use gloves if you have them.

only eat the seeds and the juice from them. takes a little while to poke around and get them all out, but they are the only edible part. Do it over the bowl to catch any juices. Oh yeah, pomegranate juice stains badly, Wear an apron, old shirt, whatever and use gloves if you have them.

only eat the seeds and the juice from them. takes a little while to poke around and get them all out, but they are the only edible part. Do it over the bowl to catch any juices. Oh yeah, pomegranate juice stains badly, Wear an apron, old shirt, whatever and use gloves if you have them.

This works beautifully to "fix" chocolate. and it doesn't change the flavor! Too much heat causes the chocolate to separate. A quick fix is to add vegetable oil over the heat and whisk until smooth. Add a little at a time, a teaspoon or so, whisking all the while Always melt chocolate over...

1. good sharp knife 2. good cooking pot or skillet