Author: BRAdmin

How do you season your rice? For all the rice cooks out there, what seasonings do you use, if any?

Choosing Between the 9th and 10th Editions of The Professional Chef As a home cook eager to delve into more formal techniques, I’m considering investing in one of the editions of The Professional Chef. Is there a notable difference between the 9th and 10th editions? I’ve come across varying opinions about which version is more…

Request for Ideas: High School Spanish Class Cook-Off! I’m looking for some guidance regarding my daughter’s cooking assignment for her high school Spanish class. We received an email late last night outlining the project. She needs to prepare a dish and document the cooking process for a presentation on Wednesday, March 19th. She will also…

J.L. Kraft Steak Marinade Inquiry Has anyone heard if J.L. Kraft has discontinued their steak marinade in a bag? It was my absolute favorite, and I can’t seem to find it anywhere—it’s out of stock in every grocery store I’ve checked. I particularly loved the smoky mesquite flavor; I would let my steaks soak in…

I have about a year left to live. I’ve created an offline browsable archive of my website, which contains a lifetime’s worth of my favorite recipes. Unfortunately, I have been diagnosed with incurable brain cancer. I don’t seek sympathy or financial help; I simply hope that my beloved recipes can outlive me. If any of…

Need Help with Recipes for an EXTREMELY Picky Eater! Hey everyone! I’m hoping for some assistance because I’ve been having a really tough time finding recipes that my husband will actually eat. I’ve tried asking friends for suggestions for picky eaters, but he hasn’t liked any of them! Here’s a list of what he refuses…

Left a frozen ribeye steak in the oven for 24 hours (with the oven off) and completely forgot about it until this morning. I’m guessing it’s probably not safe to eat, but it’s such a nice cut that I wanted to double-check! 😂😂

I’m planning to make Nacho Pizzas from scratch and I’m in need of a good queso sauce recipe. My stepdaughter and I have decided that homemade nacho pizzas sound amazing! I’m going to load mine up with taco meat and plenty of cheese, while she’s going to top hers with a bunch of fresh veggies.…

I accidentally purchased light coconut milk instead of my usual full-fat version. I attempted to use it in my Thai curry, but it turned out too watery for my taste. Does anyone have suggestions for thickening it up and achieving a creamier consistency? Or should I consider tossing the other seven cans?

What other dishes can I create using a can of Rotel diced tomatoes and green chilies if I’m not in the mood for Rotel dip?