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    How to Cook a Turkey
    Learn how to cook a turkey with this simple recipe. The biggest myth in American cookery is that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. Even if this is your first time, don't play scared; this will work! There is nothing to fear but the fear of dry turkey itself. Be sure to buy a meat thermometer before Thanksgiving; it will be the essential tool in the kitchen that day.
    Play Doh - Play Dough  (No Stove Top Cooking Required)
    My daughter loves to play with play dough and she loves to make it with me, but I'm always worried about a hot stove. This recipe doesn't require cooking on the stove top, however care is still need. If your child is going to help, please note once the boiling water is added, it's HOT. It could easily burn hands even adult hands (I used heat resistant gloves). This makes heaps of play dough, approximately two kilograms. You could use more food colouring for a stronger colour or add glitter for a fun tone. For the bench flour you may need to add more or less depending on the dough
    Can't Be Korean Soon to Be Soup (A Play on Sundubu Soup)
    I love Korean sundubu jjigae or suundubu chigae soup. I love it so much that I can eat it practically everyday with different combination of ingredients I have on hand as long as there is some silken or regular tofu (can't use firm Chinese style tofu for this). It is normally made with sliced pork and clams along with soft tofu, garlic, kimchi, green onion, kochugaru or kochukaru (Korean style crushed red pepper powder). This is not an authentic version - it is a very mild tasting without the added sliced pork or clams. You can certainly make this vegetarian and not add meatballs or egg on top, but I like to add whatever I have available in my refrigerator or freezer, such as meat balls, spinach, zucchini, etc to the soup. This soup really needs the Korean crushed red chili pepper powder known as kochugaru/kochukaru, but if you cannot locate it, you can certainly crush either Korean, Japanese or Thai red chili peppers in a pinch. I have added a picture of the bag of Korean kochugaru/kochukaru I use for making this soup in one of my photos. This is such a mild version of sundubu that almost anyone can eat it and you don't have to be a Korean to enjoy. I normally use some Japanese dashi or dashida (Korean beef version) to this, but to make it more compatible for vegetarians, I omitted. Normally jjigae and Japanese nabe soups are cooked in earthen pots on top of the burner. But, you can certainly use a small pot large enough to hold the ingredients with a lid.
    Rosemary-&-Garlic-Basted Sirloin Steak
    Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving.
    Chicken Pot Pie VII
    You can play with this recipe by changing the meat or soup to anything that goes together and sounds good to you. I freeze this for those last minute meals or for the times my husband has to cook.
    Braised Chicken Thighs with Apricots and Green Olives
    Food and Wine
    Too busy to braise on a weeknight? Maybe you should rethink your protein. A stovetop chicken braise is in regular rotation on my weeknight dinner table for several good reasons: it's relatively quick, it's nearly foolproof, it's endlessly adaptable, and who doesn't love tender, flavor-drenched chicken thighs bathed in a savory sauce?The basic technique is a valuable lesson in learning to manage your kitchen timeline. Sure, professional cooks—and many YouTube hosts—make a big deal out of preparing all their ingredients well before they start cooking. When cooking at home, however, it makes more sense to find ways to integrate the prep work into your actual cooking process. This not only speeds things up, but also it forces you to pay more attention to the process which in turn makes you a better and more efficient cook. It can also make the whole process more engaging and ultimately more fun.A classic chicken braise has three main elements: the chicken, the aromatics, and the liquid, and because these elements are added at various stages, you can stagger their preparation. For instance, the first step in my recipe below calls for browning the chicken thighs to develop a lovely dark sear and to render some of the fat, a task that takes about 10 minutes; but instead of just standing there watching the pan, I set up a cutting board next to the stove and use the time to slice the onion, since that's what gets added next. Then, once the chicken comes out of the pan, in goes the onion, and I use the onion-cooking time to slice the garlic and measure spices and liquids. Once those go in, I turn my attention to the lemon, apricots, and olives. The pace moves along quickly but not frantically, and if it ever gets away from me —or if the phone rings or the dog needs to be fed—I just switch off the heat and allow myself to catch up. At the end, there's a nice 30- to 35-minute window of hands-off quiet simmering that you can use to boil baby potatoes, rice, or egg noodles to accompany the braise—or just pour yourself a glass of wine and read the paper.The staggered process here is about more than just good time management; it's also a great lesson in building flavor into a dish. Browning the chicken pieces creates layers of meaty flavors, both on the chicken and on the bottom of the pan. It also creates delicious drippings that I use to sauté sliced onion until silky and infused with meaty flavor. Then I create a flavor base by stirring in some smoky pimentón (Spanish paprika). This gives the dish a rich, ruddy color and a hint of smoky sweetness that plays against the fruity apricots. I counterbalance the sweetness with bright lemon zest, crisp wine, and a handful of briny olives. If you've got ground coriander in the cupboard (or, better yet, whole seed that you grind yourself), it adds a faint hint of citrus to underscore the lemon, although the dish has plenty going on without it.Once you get the technique down, go ahead and tweak this recipe according to your appetite and what's in your refrigerator and pantry. For instance, consider supplementing the onion and garlic with other aromatic vegetables, like leeks, carrots, fennel, or cabbage, to make a heartier dish. Or maybe use canned tomatoes and/or chicken broth for the liquid. Or swap out the apricots for prunes, or leave out the dried fruit and double the amount of olives. You see where this is going. Taste, test, and play; it’s my favorite way to cook.
    Tagliatelle with Crab, Pea Shoots, and Herbs
    Food and Wine
    With the first sign of pea shoots at the market, I grant myself permission to act like a gleeful schoolgirl. Pea shoots, sometimes called pea greens or pea tips (and not to be confused with pea sprouts) are the tender young tendrils of pea plants like sugar snap peas or snow peas. Their appearance feels momentous to me, as they are the first shots of green I’ve seen in months. They even look coy for taking so long to show up. With their wispy, bouncy tendrils and delicate demeanor they seem to say: “Apologies for the late arrival, but we’re so happy to be here.” I start cooking them with abandon: pea shoots tossed with lemon juice on top of a frittata; with grassy olive oil and shaved Parmesan; sautéed with lots of ginger and garlic to accompany shrimp. Sometimes I even just crunch on pea shoots raw like a grazing rabbit. I’m just very happy they finally made it to the party.Given their highly anticipated entrance, I suppose they deserve a recipe worthy of a celebration meal, so I’ve gone ahead and planned them one. I hope they’ll be pleased. I toss the pea shoots with pasta and tender crabmeat in a bright, lemony butter and white wine sauce, and finish the dish with mint and other tender herbs. The resulting crab and pea shoot pasta makes a simple but very special supper that has everything to do with the quality of the ingredients. If you can find fresh tagliatelle, use it. The delicate texture is a fine match for the crab to get tangled up in. But if another long, dried, ribbon-like shape (such as linguine or fettucine) is in closer reach, use it—it will also work well. An easy salad composed of endive or fennel and radishes would be a nice addition to this meal.To drink, white is always a safe bet with crab; Saumur Blanc,Manoir de la Tête Rouge, “Tete d’Ange” 2017 (Chenin) retails for around $22 and is perfectly delicious. But for this dish, I think pink and preferably bubbly, such as this Free Mousse Pet Nat from Manoir de la Tête Rouge. It’s a blend of Cab Franc and Chenin Blanc grown in Le Puy-Notre-Dame in western France and truly coincidentally imported by my friends at Goatboy Selections—a small but mighty natural wine import company that has an impressive roster of producers. Sometimes it’s a good idea to pick a wine based on the back of the bottle, not the label on the front. If it’s stamped with a seal of approval from a distributor you like, you’ll more often than not be pleased with your selection. This wine is plainly just darn delicious. It smells subtly of tart, red fruit, has good acidity to cut through the richness of the butter, and plays nicely with the sweet salinity of the crab, but above all is playful and easy to sip on—we can all drink to that.
    Hobo Stew
    My dad use to make this dish when I was growing up and I just loved it. Of course his was a little different from mine but just as good. He would refer to it as Rainbow Stew also. Every time I make it I am reminded of him and remember all the times watching him cook growing up. It is called Hobo Stew because you can add anything you can get your hands on to it and it tastes great. It is very pantry friendly since you can pretty much use what you have vegetable wise (or what you like.) You can also add different meats. I have made it with ground longhorn, turkey, and deer. I have also used chunks of meat rather than ground. It is a great way to used up meat you have stashed in the freezer but can’t think of what to cook with it (or just not enough of it the meat for it to stand-alone.) Tonight I actually used some cubed steaks I had in the freezer. I just chopped them up. If you use actual chunks of meat I would cut them into 1-inch chunks, brown in the oil before adding the vegetables. You can also play around with the herbs, adding combos you like or fresh herbs you have on hand. I just happened to have some fresh greek oregano my mother-in-law gave me . Just have fun and play around with it. The recipe is very versatile and makes a large pot of food. It is budget friendly too since you can use what is on sale.
    Mushroom Saute with Greens, Pancetta, and Wild Mushroom-infused Olive Oil Recipe on Food52
    According to its residents, the mushroom capital of the entire world is a small Pennsylvania village called Kennett Square (Town Motto: Mushrooms Are Good). The people of Kennett Square take their roles as Mushroom Ambassadors very seriously, and I warn you now: if you drive to Kennett Square from out-of-state, you must always lock your car, otherwise you may return to discover a Mushroom Ambassador has placed a giant basket of mushrooms in your backseat, along with some Educational Pamphlets (did you know, for instance, that mushrooms are Nature's Hidden Resource for Vitamin D?) Seriously, every fall, Kennett Square plays host to a wonderful Mushroom Festival, complete with mushroom soup cook-offs, a 5K mushroom run (I am not making this up), mushroom cooking demonstrations and mushroom parades. I know this because we happened to be near Kennett Square on a business trip and were perplexed as to why people dressed as giant mushrooms kept crossing the street. Anyway, in the culinary tent, one of the chefs was demonstrating how to cook this amazing-looking fungi I later discovered was a hen-of-the-woods mushroom, which he prepared with Marsala, greens, and prosciutto and which inspired this recipe. As Portobello and shitake are about as exotic as my local market gets these days, I tried to jazz up the "wild" element by infusing olive oil with reconstituted dried wild mushrooms. Thanks, Kennett Square!! (Photo courtesy the Mushroom Festival) - wssmom
  2. Cooking Games All of our cooking games are easy to learn and free to play. If you want to have fun in a colorful, fantasy kitchen and bake colorful goods, try one of our challenges for girls. In you like to follow recipes and make realistic-looking, dinner dishes, we have several cooking challenges for you.

  3. Try out cooking games like Squirrel Nutty Treats, or try your hand at free cooking games that allow you to train like you were in a real chef school! Make use of free online cooking games so you can become a master in the kitchen! Play cooking games like Sue Chocolate Candy Maker, or try fun cooking games that are timed!

  4. Cooking Games - Play Free Cooking and Baking Games. Hot Dog Bush Michelin Star Chef Sushi Master Cooking Fast 3: Ribs and Panca... My Perfect Lemonade Stand Rainbow Frozen Pizza Maker Cooking Korean Lesson Dream Chefs Cooking Fast Hello Kitty and Friends: Xmas... Papa's Pizzeria Cooking Fast 4 Steak Penguin Diner 2 Tasty Ice Cream Pancake Pizza ...

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  7. What are the Best Cooking Games? Yummy Taco. Cooking: Korean Lesson. Pizza Real Life Cooking. Chocolate Cupcakes: Sara's Cooking Class. Ice Cream Pancake. Burger Chef: Cooking Story. Dr. Panda's Restaurant. Dark Chocolate Blackberry Cheesecake: Sara's Cooking Class.

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