Archive for June, 2010

I need to know some easy side dishes for whole smoked chicken……can any one please help me figure this out I know that I dont want the normal which is potato salad we always have that….please give me a good recipe to make real important….
would like a seafood pasta salad be good?


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I have been a home cook for a long time but I am considering starting my own catering business. Do you learn the techniques of ‘volume cooking’ or are you primarily learning skills you can apply at most restaurants no matter what they type of cuisine they are serving?


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I don’t eat a lot at once. I have a rather small apetite and somedays I skip a meal, because I am too busy or too tired.


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Learn what cooking utensils are needed for making shrimp in this free cookingvideo clip about easy shrimp recipes. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford

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Hello,

I had some stir fry top cut and put it in a crock pot for seven hours on low heat over some onions. My plan was to make some fajitas. I followed Robin Miller on Food Network and put in beer and a fajita mix I made of cumin, chili powder, red pepper flakes and garlic powder. The meat, however, turned out really dry although I had a ton of liquid (and it was still in the crock). Is it this particular cut of meat? On the package it said top cut for stir fry or fajitas.

Thanks. :O)))).


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Is there a place online that you can watch ALL secret life episodes free? I have tried youtube, but some episodes are missing such as the Secret Wedding and Baked Nevada. Thanks!


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I am getting out of the military soon and always wanted to be a chef, with this new GI Bill I plan on going to culinary school. My only question is how is the job markey for chefs?


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www.healthyurbankitchen.com Healthy Cooking for Busy People who want Weight Loss, Fat Loss and real organic food

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Food editor Gina Marie Miraglia Eriquez demonstrates how to make a versatile sponge cake called génoise, which can be used in layer cakes, trifles, and petits fours. This cake involves some tricky steps, but Gina walks you through the ribboning and folding techniques to ensure success every time. Get the recipe: www.gourmet.com

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