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Style & Taste | Explore The Culinary World With Style And Taste!

Explore The Culinary World With Style And Taste! (by Style & Taste)

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Style & Taste | Explore The Culinary World With Style And Taste! | styleandtaste.wordpress.com Reviews
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Explore The Culinary World With Style And Taste! (by Style & Taste)
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Style & Taste | Explore The Culinary World With Style And Taste! | styleandtaste.wordpress.com Reviews

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Explore The Culinary World With Style And Taste! (by Style & Taste)

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March | 2011 | Style & Taste

https://styleandtaste.wordpress.com/2011/03

Explore The Culinary World With Style And Taste! Archive for March, 2011. Got leftover corned beef from St. Patrick’s Day? Got leftover corned beef from St. Patrick’s Day? Try this quick and flavorful corned beef hash recipe. It’s cheap because you’re utilizing the leftovers in your fridge and it’s way more tasty than the canned stuff. 2 Potatoes, peeled and quartered. 3 tbs Vegetable oil. 1 Green pepper, chopped. 1 Onion, chopped. 2 Cups of chopped corned beef. Salt and Pepper season to your taste.

2

Pastry Arts Day 2- Pudding! | Style & Taste

https://styleandtaste.wordpress.com/2011/11/09/pastry-arts-day-2-pudding

Explore The Culinary World With Style And Taste! Pastry Arts Day 2- Pudding! November 9, 2011. Feel free to cut this recipe in half because it makes about 10 cups of pudding. 1 stick butter (cut into cubes). 1 tbsp vanilla extract. 1 Heat the milk over high heat in a large pot until it begins to steam. Take the milk off the heat when the milk begins to simmer. 2 While your milk heating, in a large bowl whisk together the cornstarch and sugar. This process is called tempering. Style and Tasty Recipes.

3

May | 2011 | Style & Taste

https://styleandtaste.wordpress.com/2011/05

Explore The Culinary World With Style And Taste! Archive for May, 2011. Knowing When Your “Goose” Is Cooked. How to tell the doneness of meat by simply using your hand! This is a cool trick I learned in class the other day. By using your hand as a guide you will know how your meat should feel when testing for the doneness you want. Try this now. While touching the meaty part of your thumb (as shown in the picture) do the following:. Thumb to index finger- rare. Thumb to middle finger- medium rare. Welcom...

4

Style & Taste | Explore The Culinary World With Style And Taste! | Page 2

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Explore The Culinary World With Style And Taste! The “Make It Your Own” Theory. May 14, 2011. Despite what the knife infomercials say, there are only six knives I keep in my kitchen:. Paring- cutting peeling (it’s the only knife that you can lift while you cut). Utility- all purpose cutting tasks. Boning- separating meat from the bone. Bread- slices bread and tomatoes without tearing. Chefs- chopping, mincing, dicing, and cutting (my all time favorite). Carving- cutting uniform slices of meat. Beef bourg...

5

June | 2011 | Style & Taste

https://styleandtaste.wordpress.com/2011/06

Explore The Culinary World With Style And Taste! Archive for June, 2011. Today is a typical dreary Sunday afternoon. It’s been stormy all morning. I wanted something to brighten my Sunday afternoon and what can be a better picker-upper than chocolate chip cookies! All you need is:. 16 oz pkg Pre-made chocolate chip cookie dough (I used Pillsbury Chocolate Chip Flavored Cookies). 1/2 cup chopped pecans. 1/2 cup oats (I used instant oatmeal oats). Preheat oven at 350. Mix ingredients in a large bowl.

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Style & Taste | Explore The Culinary World With Style And Taste!

Explore The Culinary World With Style And Taste! Pastry Arts Day 2- Pudding! November 9, 2011. Feel free to cut this recipe in half because it makes about 10 cups of pudding. 1 stick butter (cut into cubes). 1 tbsp vanilla extract. 1 Heat the milk over high heat in a large pot until it begins to steam. Take the milk off the heat when the milk begins to simmer. 2 While your milk heating, in a large bowl whisk together the cornstarch and sugar. This process is called tempering. Style and Tasty Recipes.

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