Chocolate Milk Is Your Secret For A Game Changing Tres Leches Cake
Changing up your tres leches cake is as simple as using different types of milk, and chocolate milk with extra chocolately toppings is a sure crowd pleasure.
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The Cooking Tip Ree Drummond Suggests Every Beginner Follows
Mise en place might sound like a fancy French culinary practice, but Ree Drummond recommends that beginner cooks get in the habit of following it right away.
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Fish Sticks Are The Key To A Low Maintenance Taco Night
When battering and frying fish seems like too much work on Taco Tuesday, combine frozen fish sticks with our seasoning and topping ideas for dinner in a snap.
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The Absolute Best And Worst Ways To Bread A Fish Sandwich, Explained By A Pro
Here's the lowdown on how to prepare a tasty breaded fish sandwich -- and the pitfalls to avoid. This culinary chef from Whole Foods will have you salivating.
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The Powerhouse Ingredients Rachael Ray Uses Instead Of Mayo In Potato Salad
Rachael Ray is no fan of mayo in her potato salad; instead, she swaps in three powerhouse ingredients to give her dish some extra kick and heat.
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The Easiest Way To Remove The Silver Skin Off Barbecue Ribs
There are many reasons why you need to remove the tough skin on the back of a rack of ribs, and this hack makes it so easy, you'll never be tempted to skip it.
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How Long Chicken Salad Actually Lasts In The Fridge
Chicken salad is a popular make-ahead meal, but you have to know how long it lasts in the fridge and how to tell if it's spoiled, to avoid accidental illness.
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Blanch Your Herbs To Keep Homemade Pesto From Turning Brown
Want to prevent your vibrant green pesto from turning brown but don't want to use an acid and change the taste of your sauce? Blanch your greens instead.
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The Simple Mistake You're Probably Making When Boiling Corn On The Cob
Corn on the cob is an easy dish to make but needs some extra TLC to ensure it's perfectly cooked; one mistake you could be making involves the water.
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Why Egg Drop Soup Always Tastes Better At A Restaurant Than At Home
Okay, so you love egg drop soup at restaurants and you're wondering why it tastes better there than at home. We understand. And we've got the answers.
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Keep Bugs From Messing With Your Food With An Easy Picnic Container Swap
Picnic season is here, but nothing ruins an outdoor outing quicker than bugs crawling over your food. Luckily, there's an easy container swap to prevent this.
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Sausage Cooking Tips And Tricks You'll Wish You Knew Sooner
We've asked chefs to weigh-in on how to perfectly cook sausage. Because, you know, sometimes perfecting your sausage game can be a little tricky.
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Bobby Flay's Dressing Tip For Ultra-Flavorful Potato Salad
Nothing is worse than a poorly dressed potato salad, but with Bobby Flay's helpful advice, you can kiss under-seasoned spuds goodbye at the next potluck.
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The One Ingredient Anthony Bourdain Never Added To His Scrambled Eggs
Anthony Bourdain kept it simple when it came to scrambled eggs and did not mess around with extraneous ingredients like milk, cream, or water.
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The Temperature Tip For Perfectly Crispy Country Fried Steak
When it comes to getting that perfectly crispy edge on your country fried steak (a feat in and of itself), it's temperature that plays the largest role.
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Horseradish Is The Spicy Ingredient That Gives Tuna Salad A Subtle Kick
If you want to amp up your tuna salad, give it a little spice, you need to try adding a touch of horseradish to your dish for that extra punch.
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For The Crispiest Bacon, Reach For Your Dehydrator
Do you love crispy, crunchy, shatters-in-your-mouth bacon? Don't use your oven, and shun the stovetop -- it's time to break out the dehydrator.
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Swap Heavy Cream For Canned Milk For Silkier Slow Cooker Soups
If you want the creamiest soups ever, while avoiding the need for extra steps in the cooking process, you might want to try swapping in canned evaporated milk.
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Mistakes Everyone Makes When Cooking Eggs In The Microwave
If you cook eggs in the microwave, you're going to find this helpful. Because chances are you've made a few mistakes along the way. We've got you!
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Ree Drummond's Major Tip For A Successful Layered Salad
For a layered salad that stays crisp for hours, with none of the ingredients sogging into each other, use Ree Drummond's key ingredient for a sturdy base.
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The Best Potatoes To Use For Grilling, According To An Expert
For grilled potatoes that are crisp, creamy, and not disappointingly raw on the inside, use a grilling expert's top two picks for the best spuds to use.
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The Best Cut Of Meat To Use When Making Country Fried Steak
For country fried steak that's tender and juicy, an expert tells Food Republic which piece of steak he prefers over classic cube steak or other cheap cuts.
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Can't Find A Cooling Rack? Reach For Your Muffin Tin
No one wants to ruin their baked goods by not having a cooling rack on hand, but sometimes, it happens. Save the day by using an upside-down muffin tin.
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To Clean Mushrooms Easily, Start Peeling Them Instead
There is a simpler way to clean mushrooms, and rather than washing them, it involves merely peeling off the dirty outer layer with your fingers.
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How Long You Should Be Marinating Steak For
When marinating steak, it may seem that the longer you leave it in, the better, but that is not the case. Different cuts require different marination times.
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How Long Does It Take To Air Fry Chicken Nuggets?
Want to get your chicken nuggets onto the table faster than you can with an oven? Pop them into the air fryer for only a few minutes for golden crispy goodness.
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Bacon Is The Salty Crunch Your Guacamole Is Missing
Guacamole is always a winner when it hits the table, but to make a great dish even better, you can add in diced bacon for a smoky, salty touch.
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