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Cook Like A Pro Recipes - Yahoo Recipe Search
YummlyLobster Tail Recipe – How To Cook It Like A Pro! With Lobster Tails, Unsalted Butter, Garlic Cloves, Kosher SaltBon AppetitIna Garten's chocolate pecan scones recipe from 'Cook Like a Pro' has "chocolate puddles" when the chunks melt into the dessert.Bon AppetitGet Ina Garten’s Baked Alaska recipe from her cookbook ‘Cook Like a Pro,’ which is a simplified version you can make, assemble, and freeze for a make-ahead dessert.YummlyThe gentle, moist heat of the slow cooker is just what brisket, a tougher cut, needs to transform into mouthwatering and oh-so tender. This recipe features plenty of sliced onions that cook up plump and juicy along with the meat, so the flavor is unbeatable. Just before serving, reduce the cooking liquid and serve the au jus with the brisket for a delicious sauce. Pro tip: The flavor of fresh herbs fades during the long cooking times that are typically used for slow cooking. If you’d like to use fresh thyme, omit the dried thyme and add 2 Tbsp. minced fresh thyme during the last 30 minutes of cooking. The recipe is a Yummly original created by Roxanne Wyss and Kathy Moore of [The Electrified Cooks](https://www.yummly.com/dish/author/the-electrified-cooks).Food52An amalgamation of the roasted chicken recipes from several talented cooks that are close to my heart: my mom, our friend Penny, Ina Garten, and Fanny Farmer. We like our birds lemony, with a touch of thyme. Pro tip: Smear the schmaltzy-roasted onions over a large slice of crusty bread for a snack that will absolutely spoil your appetite for dinner. Recipe adapted from Ina Garten’s Perfect Roast Chicken, from the Barefoot Contessa Cookbook; and Roast Chicken, from the Fanny Farmer Cookbook.Food and WineIf standard boxed pasta is your go-to move for easy weeknight dinners, it’s time to take your game to the next level. Artisanal dried pastas are now common on grocery store shelves and are well worth the switch. Extruded through bronze dies, they have a rough, textured surface that helps sauces cling to the pasta. As an added bonus, the starches that are cast off into the salty pasta cooking water become the foundation for a number of elegant pan sauces.Learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a creamy emulsion that clings to the noodles. For the best result, we love artisanal pastas like Pastaio via Corta, Rustichella d’Abruzzo, Martelli, and Seggiano. Each of these companies extrudes their pastas through bronze dies and makes their doughs from 100 percent durum semolina wheat, creating a rougher texture that helps the sauce cling to the noodle.This Pasta Primavera is buttery and rich but still feels light from the lemon zest and fresh herbs—it’s the perfect dish to make after a visit to your local farmers market. The colorful play of spring vegetables makes it as pleasing to the eyes as it is to your palate; if you’re lucky enough to find beautiful red or purple carrots, add them after cooking to keep from giving your pasta dish a blushing hue.If it’s your first time making a pasta sauce from scratch, or you want a little help refining your technique, be sure to watch the video above, or read our recipe walkthrough with easy-to-follow step-by-step photos. With this recipe in your back pocket and our handful of helpful hints and tricks, you’ll be a pasta pro in no time.Food.comYou do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro! Check out the options too! Your friends and family will think you're a star! DelishThis beef tenderloin recipe is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a surprisingly quick cook time. Here's how to cook beef tenderloin roast in the oven like a pro.EatingWellTypically gyro meat cooks on a rotisserie for hours. For this fast and healthy gyro recipe, flank steak is brushed with seasoned oil and broiled. Not a pickling pro? No problem. You can get all the flavor and crunch in a fraction of the time by marinating thinly sliced vegetables in a hot vinegar mixture for a few minutes. Try them on burgers and other sandwiches too. Look for tzatziki--Greek cucumber-yogurt sauce--near other prepared refrigerated dips like hummus and salsa.
