Just a reminder to send me pictures and video of yourself or family, friends, trying out these recipes! We will make a section where you can go to check them out and learn....or laugh! I also plan on bringing to the site a section where for helpful tips in the kitchen. For example, add salt to boiling water to make it boil faster. It decreases the boiling point of the water. I have a lot of tips and if you have any, please, send them in!
Oven Baked Bacon Time Required: 20 minutes Here's How: Line a baking sheet with foil. This will make cleanup easier later. Arrange bacon slices on the foil and place on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature. Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. I like to pour it through a strainer lined with cheesecloth to filter out any crunchy bits. Tips: Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in. Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon. You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so. Variation: Dredge bacon in flour or corn meal before baking. Variation: Sprinkle bacon with brown sugar or freshly ground black pepper before baking. What You Need: 1 lb package of bacon Oven Shallow baking sheet Aluminum foil and paper towels Heat-resistant container for collecting drippings
Happy New Year! Sorry I've been away from my site for the holidays, but I know that you understand. While I was on vacation with my family and had the luxury of having a private chef for a week, I learned a few things!! (Thank you, Nick!)
Well, what do you think? I hope everyone likes the site. It's user-friendly and laidback. I love the personal feel the recipes themselves have. It's so great to see what you've spent time picking out and sending in! I love that the english in some recipes isn't the best because they writer is from a land so far from my own. Thank you again everyone who has participated in pitching in. I couldn't have done it without you. Your recipes from your kitchen are what makes this site so unique and special. And Thank You to ChesterDean....You are the best!
Wow! Thank you to everyone who has sent in recipes! There are so many and they all sound great. I've been spending a couple hours a day organizing them from the emails to the categories on the site. A LOT of copy & pasting!! LOL....Thanks for your patience. I've posted a new recipe of the day. I made it and it's so good!!
