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"Poultry should never be cooked below 325 degrees. Yes the USDA may give you doneness temps but you are ignoring time and temp factors in cooking poultry. 5 hours at a low temp means danger when cooking chicken"
"Not sure why you would want to peel the shrimp before you cooked them other than to make eating them easier!! You totally lose flavor when you take the shell off. What has greater flavor a boneless ham or bone-in ham? So goes the same with shrimp! The bone and the shell protect the flavor. I have been selling and cooking meat and seafood for 3..."
"Why anyone would disgrace the true flavor of a good steak with anything other than kosher salt, pepper and garlic powder is beyond me!!!!! Marinades suck unless you enjoy rubbermaid steaks! A steak at room temp then grilled at a high temp 1 inch thick for 8 minutes will give you a perfect medium rare and a great steak! Fillets, strips and rib..."