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Tips for Making the Perfect Golden-Brown Pretzel

April 19th, 2013

If you love pretzels, you aren't alone! This delectable snack has been around since 610 A.D., according to Kitchen Project, when monks used scraps of dough to create pretzels, representing the folded arms of praying children. Pennsylvania was the first state to popularize the food in the mid-19th century, and it's been a favorite for many ever since. If you're...

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Do You Know How to Whip Up Pigs in a Blanket?

April 18th, 2013

One appetizer you might be used to seeing at cocktail parties is pigs in a blanket, but did you know that they've been around for decades? While they're now primarily treated as a common finger food that's popular among kids, CooksInfo claims that they've been a favorite since the 1950s. However, some people believe that they can be traced back as far...

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Three Must-Know Sauces for French Cooking

April 12th, 2013

Julia Child's magnum opus will always be the two volumes of Mastering the Art of French Cooking. Likewise, among the most dog-eared and ingredients-stained pages in those volumes will always be those bearing the recipes for delicious French sauces. From Roux sauces to the basic stock sauces, there are a plethora of delicious choices - but if you're embarking on adventures in...

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How to Make Eggs Benedict

April 12th, 2013

For those looking for something a little different for brunch, an open-faced sandwich combining poached eggs and Hollandaise sauce on an English muffin with the optional addition of bacon or ham may be the way to go. Different versions of Eggs Benedict are served in many diners and restaurants, and are often complemented by hashbrowns. But to make the dish at home, the first...

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How to Make Pecan Sandies

April 5th, 2013

The nutty, buttery cookies known as pecan sandies are sold by a variety of brands in stores. But you can make these treats right in your kitchen! Here's how.To make about two dozen cookies, you'll need 1/4 cup of vegetable oil, 1 egg, 1/4 teaspoon of vanilla extract, 1/4 teaspoon of cream of tartar, 1/4 cup of softened margarine, 1/4 cup of white sugar, 1/4 cup of...

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Seasonal Ingredients That Can Improve Your Spring Recipes

March 28th, 2013

Everything from clothing to interior design to cuisine will experience a major makeover during spring, as the rebirth and renewal of the season provides inspiration to many individuals to try out new things. If you're handy in the kitchen, you may already know how fabulous seasonal foods and ingredients can improve your cooking, and there are a variety of items that are...

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Variations on a Peanut Butter and Jelly Sandwich

March 28th, 2013

The peanut butter and jelly sandwich is a classic staple of lunches for children and adults alike in the U.S. Delicious, inexpensive, easy to make and nutritious, this sandwich seems to have it all. However, eating the same thing every day can be tiresome, so here are some fun variations on the traditional peanut butter and jelly, as well as some ways to take the signature...

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Low-Fat, Low-Calorie Substitutes for Your Favorite Ingredients

March 28th, 2013

Eating healthy doesn't necessarily mean giving up all of your favorite foods! You can enjoy your favorite dishes in moderation, and maybe even more often when you swap out sinful ingredients for lighter alternatives.You might be surprised that many of your most indulgent recipes can actually be made nutritious with the exchange of just one or two ingredients. Try these...

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How to Make Waffles

March 22nd, 2013

For a very special breakfast - perhaps to deliver a loved one breakfast in bed - waffles are an ideal choice of main course for the many fans of rich, fluffy dough-based treats. There are a few different strategies for making waffles - which Time Magazine reports were first created in ancient Greece - but here are some general guidelines. The basicsMost people will find it...

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Some Ideas for Irish Coffee

March 11th, 2013

Generally considered a dessert drink more than a breakfast pick-me-up, Irish coffee is brutally simple to make, even for those with little to no bartending experience. It's merely a blend of coffee, Irish whiskey and brown sugar - although ordinary sugar works, too. Some people prefer it with whipped cream on top. Some people like to add dessert liqueur - Irish cream for...

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