Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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Appetizers are great meal starters that don't necessarily have to reflect what the meal is about. They are fun and tempting but in most restaurants are over priced for what you are getting. Appetizers range in price from $5 to $12 in restaurants and yet many can easily be made at home for a fraction of that cost. One of the easiest and least expensive appetizers to make at home is loaded potato skins.
Loaded potato skins are a very popular appetizer in restaurants. A restaurant serving of loaded potato skins is usually 4 to 6, the equivalent of 2 to 3 about 3 - inch potatoes, sometimes cut into wedges. The average price is $6.99. Toppings are usually cheese, bacon, sour cream and garnish.
To make restaurant style loaded potato skins at home: Shred cheddar and Asiago cheese. Cut bacon across the strips then fry until crispy for bacon pieces. Drain well. Bake the desired number of medium sized potatoes until tender. Remove from oven. Cut in half lengthwise. Carefully scoop out the inside flesh leaving about a quarter inch of flesh on the skin. Reserve the scooped out flesh for potato soup or a side. Put a good amount of shredded cheese and bacon into each potato shell. Place on a baking sheet. Bake at 350ºF until cheese is bubbling. Remove from oven. Top with sour cream, fresh chives and/or thinly sliced green onions.
1 food lovers commented:
Thank you, GG!
Have a blessed Sunday!
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