Author: BRAdmin

Spatchcock Chicken Troubles: Cooking Evenness Issues I’ve attempted spatchcocking chicken a couple of times, as well as a turkey, hoping to achieve more even cooking between the breast and dark meat. However, I’ve found that it’s having the opposite effect. The dark meat seems to cook much faster and tends to be done well before…

[request] My son has requested a cake made of French toast sticks topped with frosting. I’m seeking some ideas on how to present it. I already have a fantastic recipe for the French toast sticks!

What Asian dishes can I try since I haven’t cooked much Asian food? My kids are visiting for a farewell weekend before embarking on an exciting adventure, and since we’ll miss both of their birthdays, I asked for their special meal requests. They have a craving for Asian cuisine, which is an area I’m not…

Looking for recipe ideas for leftover mashed potatoes with skin pieces! I have a good amount of smooth mashed potatoes from a catered meal, but they do contain some bits of skin. They’ve been frozen for now, but I’m unsure how to use them. Most recipes I’ve seen seem to require skinless mashed potatoes, which…

Title: Can I Bake Potato Skins for a Crispy Snack? I peeled some potatoes two days ago and have the skins stored in my fridge without water. Is it safe to bake them into a crispy snack?

Chicken and Tomato Paste Recipes? Hello! I’m on the lookout for delicious recipes that feature chicken breast and tomato paste. If you have any favorites, I’d love to hear them! Thanks in advance! 😊

I’m planning to make chicken alfredo, but all I have are spaghetti and rigatoni. Which one would be the better choice? Edit: I ended up using rigatoni and it turned out amazing! Thanks for all your suggestions. Previously, I’ve always used fettuccini, but when I went to make pasta this time, I realized these were…

How to Determine Cooking Time for Tender Lamb Leg In Greece, the traditional method for preparing lamb leg involves wrapping it in baking paper and aluminum foil after coating it with olive oil, mustard, and herbs. The lamb is then cooked slowly at low temperatures for an extended period—typically around 5 to 6 hours or…

I made a chicken bone broth ramen and decided to try poaching an egg instead of using a soft-boiled one—let’s just say it didn’t go as planned! I chose to poach the eggs because peeling them always takes me forever, and I thought it might be a quicker option. The ramen featured chicken bone broth,…

I’m on the hunt for a french fry cutter that can handle large baking potatoes. I really dislike cutting them by hand, and the cutters available on Amazon just don’t accommodate the length of baking potatoes. Also, I’m not looking for a mandoline. Any suggestions?