What's the difference between "t" and "T" in a recipe? Click on "Measurments".
What is my phylosophy on cooking? Click on "How I Cook"
Having cooked for over 50 years, I do have some "Cooking Tips".
Click on the following topic links to learn more about them.
Many items are listed in multiple groups according to their use and their ingredients.
Biscuits, Breads, Pancakes, Waffles, and more. Baked or fried, if it rises, it's here.View Group
Again we have Biscuits, Pancakes, Waffles, Eggs, and more. If it's good in the morning, it's here.View Group
"Let them eat cake". From simple to complex, big and small, the cakes are here.View Group
Chocolate Chip Oatmeal, Peanut Butter, "No-Bakes", and other hand-held treats.View Group
If it's got Pudding in it and I like it, you can find the recipe here.View Group
Popcorn, Ice Cream, and anything else that doesn't fit in the other groups.View Group
One Pan or One Baking Dish meals. Many choices, just pick and cook.View Group
Spaghetti, Lasgne,and more. If you want a Pasta dish, check out this group.View Group
Steamed Vegetables with Cheese Sauce, Fried Rice, and other non-meat meals.View Group
This is where I usually cook and what I use.
This is where I cook. If I post a picture of something I actually cooked, it will likely have my white gas range top, my blue speckled countertop, and my yellow walls in the photograph.
I am definately a gas cooker. I can use an electric range. I grew up with one so I know how to use them. The immediacy of temperature change is the best part. Turn up or down the flame and what I am cooking reacts well. Turning off an electric range does not stop the heat.
I use all three levels for cooking. I use the range most of the time. The oven sometimes. And now and then I broil something (like toasting garlic-cheese bread.
Here are some of my pans: Pampered Chef®, Revere Ware®, and Red Copper® pretty much covers my cookware. Most of the time I really appriciate the non-stick pans but there are times where it does not matter, or I really want to use a metal utensil. Soup for example generally gets cooked in my big silver pans. I also have a larger 12 quart pot not pictured but I don't store it in my kitchen since I have not used it in a couple of years. My 4, 8, and 10 quart pots seem to do just fine.
If I am not cooking on my range or oven, I am using one of these cooking appliances. The roaster is great for roasting the turkey leaving the oven free for other dishes. Same goes for the electric skillet. This can be used while the range is busy, or take this on the road for a portable kitchen.
Crock-Pot cooking is great. Start it in the morning and dinner is ready that evening. How can you make waffles without a waffle iron? Steaming vegetables is easier with an electric steamer. And air-popped pop-corn is healthier than popping it in oil.
While not pictured, I have added an InstaPot to my kitchen. It is great! There are a few recipes here specific to this appliance.
Here are some of my tools: KitchenAid® stand mixer, Oster® blender, and a Black and Decker® hand mixer. While I do have other small appliances, these are my "go to" tools. I was thrilled when my wife gave me the KitchenAid® stand mixer as a Christmas present.
There are times you need a hand mixer, and there are times it is easier using a stand mixer. Whipping mashed potatoes in the pot can only be done with a hand mixer. Blending cookie dough is much easier with a stand mixer. Having a cool thick milkshake needs a good blender.
I love the Pampered Chef® cooking tools. Especially the Mix `N Masher, the Mix `N Chop, and the Mix `N Chunk. Again, my Kitchen Utensil Set looks to have been replaced with a Multicolor version. Hmmmmm. I like my black set.
The Mix `N Chunk is great for putting eggs into and out of boiling water. The size and shape holds an egg very well.
The Mix `N Masher is great for French Toast. First to mix and whip the eggs with milk, then to scoop and support the bread as it goes out of the egg mix and into the pan.
We use the Pampered Chef® knives and cutting tools extensively. We have two of the 5" Santoku knives and it seems one is always in use or waiting to be cleaned.
One of my favorite cutting tools is the French fry cutter but it too seems to have been retired. I love making my potato salad with this tool.
I may be old fashioned, but I have not found a better potato pealer than the old type open sharp bladed straight type. Others either cut me or they don't cut the potato.
We use the Corelle® Impressions Pink Trio which you may find in my pictured food. If I show a served portion, it is on one of these plates. I see now that this pattern has been retired so I hope I don't break any more of them.