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Barbie Cooking Profile
Dec 7th, 2010
I'm so sexy when I cook :)
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Submitted Recipes (17)
Posted on: Nov 5th, 2010
A fried egg sandwich fills the void at any time of day quickly and pleasantly. They’re seldom seen anymore, though on a recent trip to the Florida Keys, I was surprised to find fried egg sandwiches on many cafe menus, usually adorned with cheese, bacon, ham, or tomatoes, smashed between pieces of ..
Posted on: Dec 16th, 2010
This is a fresh, colorful salad of fruit that is easy to make — you just need a half—liter (2-cup) siphon (the kind used for whipping cream) to make the foam.
Posted on: Nov 26th, 2010
Cuttlefish are bigger than squid and have large "bones" that often get made into earrings. They also have a little sac inside the body containing a sweet—tasting black ink, which they squirt at enemies in self-defense, and which we use in this recipe. Clean the cuttlefish in the same ..
Posted on: Oct 26th, 2010
Today we are seeing more and more premium chickens available, and usually they are worth their higher price, though not always. Typically, these chickens are from old-fashioned breeds known more for their flavor than their plump breasts and perfectly even shape. Often called "free-range" ..
Posted on: Nov 25th, 2010
Buy the best-quality oil and vinegar you can afford, because you can't put in flavor that isn't already there. And make up a big bottle, so that you use it all the time. I would be a very happy man if every British family had a bottle of Giorgio's homemade vinaigrette in the fridge.
Posted on: Jan 4th, 2011
All three of these fish are grilled in much the same way except for tuna, which is best cooked like a steak, rare or medium-rare. Swordfish and shark, however; are ready when they reach an internal temperature of 130°F. If you are serving rare tuna, try to buy 2 large steaks instead of 4 smaller ..
Posted on: Oct 5th, 2010
At most parties that have appetizers, one that most parties have is a little meatball that has a tooth pick stuck in them. In the past the meat was beef but now it can be ground sausage, lamb, turkey or chicken. The last party I went to had all of them. The different ones were all in the same bowl ..
Posted on: Jan 13th, 2011
Chicken breasts are a lot tastier cooked with their bone and skin intact, but there are ways to enhance the flavor of boneless, skinless breasts. You can always serve them with a sauce - the sauces served with bone-in, skin-on sautéed chicken breasts work for boneless breasts, too - or you can coat ..
Posted on: Oct 28th, 2010
Some fillets look completely boneless, but if you run a fingertip over their surface you might feel the ends of tiny bones [called pin bones], which must be removed. Use needle-nose pliers or a similar tool, like tweezers, to grab the end of each bone and carefully pull it out at an angle [towards ..
Posted on: Dec 17th, 2010
If you want to make the dough by hand instead of with a stand mixer; work the ingredients with a wooden spoon in the order - and to the same consistency - shown here. Shortbread dough is similar to extra buttery sweet pastry dough but contains no liquid. These cookies are quite salty - a delicious ..
Posted on: Dec 8th, 2010
You can make this and the following recipes with penne if you prefer. We make our own fresh garganelli. If you do this, or if you can find good fresh garganelli in an Italian delicatessen, you need to cook the pasta for 2 or 3 minutes only. You can make your own walnut paste, hut you need a lot of ..
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