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93How to Cook Tofu Like the Pros: Dry-fry and Marinate Method
by Melissa Ray Davis
If you are a vegetarian, you know it well--tofu disaster, slimy tofu dishes where the tofu has disintegrated into a flavorless mush. How do restaurants do it? My special method uses dry-frying and marinating, resulting in firm, flavorful tofu that leaves even meat-eaters impressed. published 16 months ago
92Weight Watchers Recipes
by bgreen8
Hi! Thank you for visiting my Weight Watchers blog! I have put together a list of all of my favorite Weight Watchers recipes to share with whoever would like to try them. I will be adding recipes daily, so... published 16 months ago
84Perfect Pie Crust Recipe, or How to Make Pie Crust
by Melissa Ray Davis
The art of making a pie crust can be a very delicate affair. This well-tested recipe is very detailed and thoroughly explained for beginners with little experience, but also offers fine-tuned pie crust techniques for the experienced baker as well. published 15 months ago
83Extraordinary Homemade Whipped Cream: Recipes, Tips & Tricks
by Melissa Ray Davis
Why buy canned whipped cream when it's so easy to make at home? Here are some tips and tricks to make your whipped cream exceptional. You certainly can't find fresh mint leaf whipped cream or whipped cream infused with Godiva Original Chocolate Liqueur and cocoa powder in a can! published 15 months ago
82Why Heirloom Tomatoes? Flavor, Quality, Nutrition, and More
by Melissa Ray Davis
What is an Heirloom tomato, and why is it better? Not only are heirloom tomatoes far more flavorful, juicy, and rich than supermarket tomatoes, they are also more nutritious and fresh. Learn all about them in this article. published 14 months ago
81How to Make Mashed Potatoes with Toasted Garlic: Recipe, Tips, and Tricks
by Melissa Ray Davis
A recipe for such a simple dish as mashed potatoes? Absolutely. A few slight deviations in preparation make the difference between an incredible, flavorful concoction and a bland, watery disaster. Try these tricks next time you make mashed potatoes and taste the difference. published 15 months ago
81Tuscan cuisine
by Princessa
Just writing about Italy and Tuscany in previous hubs made my mouth water thinking about the delicious meals that we had when we were there.We have travelled Italy from North to South and the area that I have... published 9 months ago
80How to cook scallops
by TessaEvans
Hi Im Tessa Hi everyone and welcome to my How to cook Scallops Page on hubpages. Over the course I will show you how to cook most scallop recipes. Cooking scallops can be an artform, but there are some... published 5 months ago
79Oster 2 lb ExpressBake Bread Machine Review
by yev601
There are many distinct settings for various types of bread, such as basic, whole wheat, french, and sweet. An Expressbake option is useable in two settings, for 58 minutes and for one hour and 20 minutes.... published 10 months ago
79Traditional French Crepes
by moonbun
Crepes originated as Galettes, which were used by the Bretons as a substitute for bread. A Galette did not resemble the image we have of Crepes today, as buckwheat, known as black wheat to the Bretons was... published 2 weeks ago
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