Author Archive for Rada Cutlery

Bird's Nest Chow Mein Treats
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Bird’s Nest Noodle Treat | Peanut Butter Chow Mein Cookies Recipe

Who said food can’t be fun? No one who ever enjoyed a Bird’s Nest Noodle Treat, that’s for sure! This crunchy and sweet creation is so adorable that you might not want to eat it were it not so tasty. It’s perfect for kids, parties, or just as a way to liven up your daily […]

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Hollandaise Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #5
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Hollandaise Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #5

How to Make a Hollandaise Sauce Hollandaise is the last of the French Mother sauces. It is characterized by a rich buttery lemon taste and it is used most commonly with making eggs Benedict. It can be an intimidating sauce at first glance, but these instructions will help you be a pro in no time! […]

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Classic Tomato Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #4
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Classic Tomato Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #4

  How to Make Homemade Tomato Sauce This mother sauce is a rich and delicious tomato sauce. This is a similar sauce for what you might use on pizza, but this recipe is a little more complicated and has a few extra steps and ingredients. Do not fear, though! It is still a recipe that […]

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Espagnole completed.
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Espagnole Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #3

How to Make Espagnole Sauce The Espagnole is a build up of the first two sauces, the Bechamel and the Veloute. This is the most complicated sauce so far, but as long as you follow along, you will be able to handle it just fine! Ingredients you will need: mirepoix (4 ounces onions, 2 ounces […]

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Simmering Veloute stock
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Veloute Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #2

How to Make Veloute Sauce A Veloute is as simple as a Bechamel, but with a different base for the sauce. Here we are using some sort of cooking stock, generally a meat one, rather than milk. Ingredients you will need: 4 ounces light roux (recipe and thickening agent explanation can be found here) 1  1/4 […]

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Making the roux for bechamel.
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Bechamel Sauce Recipe | Rada Cutlery Kitchen Mother Sauce #1

How to Make Bechamel Sauce This white sauce is one of the most basic of the five mother sauces. It is very simple to make and doesn’t take too much time either. Ingredients you will need: 4 ounces white roux (recipe and thickening agent explanation can be found here) 1 quart milk 1/4 onion with […]

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Mother Sauces Part Two
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Chef Blake’s Introduction to Mother Sauces | What are the big five?

What is a mother sauce? Mother sauces come from the classical French cooking style of the 19th and 20th centuries. They can be used as a base for any sauce you would need for cooking. This is a quick introduction to the “big five.” They are called this because almost any sauce you can think […]

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a fun and decorative way to serve your baked beans
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Brown Sugar Baked Beans with Bacon | Easy Baked Beans Recipe

Why settle for plain old baked beans out of the can when you can jazz them up with brown sugar and smoky bacon in just 20 minutes? This recipe is so quick to make that you will be serving it all the time at barbecues and potlucks!  Brown Sugar Baked Beans with Bacon  What a […]

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A tasty Snickers Salad with
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Snickers Salad Recipe | Apple Banana Pudding Treat

Get this: Candy, fruit, and pudding make delicious bedfellows. The Snickers Salad blends scrumptious Snickers, delectable fruit, and tasty vanilla pudding. This works perfectly as both a snack and a dessert! Snickers Salad You will need: 1 cup milk 1 3 oz. package of instant vanilla pudding 8 oz. whipped topping 1 to 2 Snickers […]

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start out by cutting odd the top and bottom
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How to Cut a Pineapple | Bites, Strips, Cascaded Strips, Chopped

Today’s culinary lesson from Chef Blake and the Rada Kitchen is how to properly cut up a pineapple. These tips and process will allow you to keep as much of the pineapple as possible for serving purposes. He will also show you a few different ways of cutting pineapple for serving on a platter such as […]

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