cooking basics

Learn How to Bake Sweet Potatoes by wrapping them in aluminum foil and then cooking them in the oven.  You can also meal prep baked sweet potatoes ahead of time for a quick, easy, and healthy vegetarian, Whole30, and Paleo side dish recipe.

How To Bake Sweet Potatoes

1.5 lbs. sweet potatoes (about 4 medium-sized potatoes)

olive oil (optional)

salt (optional)

pepper

How to Bake Sweet Potatoes

Preheat oven to 400 degrees.

Rinse and scrub potatoes to remove any excess dirt.

Poke holes all over potatoes using a large fork.

Drizzle with olive oil and sprinkle with salt and pepper if you would like. (optional)

Wrap potatoes in a large piece of aluminum foil, making sure the foil wraps around the potato at least twice.  Secure the ends so no juice escapes the packet.

Place wrapped potatoes on a large baking sheet.

Bake potatoes for 45-60 minutes or until they are cooked all of the way through.

Serve baked potatoes with BBQ chicken or Mexican taco toppings and enjoy!

https://www.youtube.com/watch?v=jcrAiwQ03f8

Learn How to Bake Sweet Potatoes by wrapping them in aluminum foil and then cooking them in the oven.  You can also meal prep baked sweet potatoes ahead of time for a quick, easy, and healthy vegetarian, Whole30, and Paleo side dish recipe.

RECIPE: https://www.evolvingtable.com/how-to-bake-sweet-potatoes/

INGREDIENTS:

1.5 lbs. sweet potatoes, about 4 medium-sized potatoes
2 Tbsp. olive oil optional
1 tsp. salt optional
½ tsp. pepper optional

INSTRUCTIONS:
Preheat oven to 400 degrees.
Rinse and scrub potatoes to remove any excess dirt.
Poke holes all over potatoes using a large fork.
Drizzle with olive oil and sprinkle with salt and pepper if you would like. (optional)
Wrap potatoes in a large piece of aluminum foil, making sure the foil wraps around the potato at least twice. Secure the ends so no juice escapes the packet.
Place wrapped potatoes on a large baking sheet.
Bake potatoes for 45-60 minutes or until they are cooked all of the way through.
Serve baked potatoes with BBQ chicken or Mexican taco toppings and enjoy!

RECIPE NOTES:
Nutritional information is calculated without optional oil, salt, and pepper.

How to Bake a Sweet Potato (by Wrapping in Foil!)

 Avoid the overpriced, stuffy steakhouse and cook it at home instead. It's really easy, but considering the steep price tag, you want to do it right. 

How To Cook Filet Mignon

olive oil

(6-oz.) filet mignon

Kosher salt

black pepper

butter

rosemary

I went exactly as recipe stated and my steaks came out perfect.  The one thing that I believe made the difference was a cast iron skillet.  Made an excellent steak with potato salad for an awesome Mother's Day lunch...

Came out perfect. 3 min each side. 6 mins oven time.

I made this last night for the first time.  It was AWESOME!!!!  I followed the directions and the steaks turned out perfectly.  They were juicy and cooked to perfection.  I cooked my husband's steak in the oven for 10 minutes and it was medium; I left mine in for an additional 5 minutes and it was medium well -- it had just a little bit pink in it -- that's the way I like it.  Thanks for this recipe.  I will definitely make again.

My steaks were perfect!!  I’ve been afraid to cook the filets that I had in the freezer because I didn’t want to ruin them but they were perfect following this recipe. I took my husband’s steak out of the oven 2 minutes before mine and he was thrilled with the medium rare steak. Thank you!

This is the best way to prepare this cut. Oldie but goodie.

They came out perfect! Did 3 mins on each side and 7 in the oven. Had fresh rosemary, nice touch! Will never spend the $250 meal at Fleming’s anymore!

Here’s where we are as a civilization. Trolls and people flaming each other in the comments for a steak how-to...Fascinating. We deserve everything we get as a species. 

This is a solid how-to. Thank you for putting this together. It was very helpful. 

Got something to say about my previous comment? Bring it!

It was really great! I even cooked it to well done for the rest of my family’s liking and they all still thought it was perfect. I didn’t have rosemary so I used thyme, we don’t have many fresh herbs, and it worked perfectly!

I’ve never made filet mignon until now.  I also have been sort of skittish about cast iron skillets.  I pulled out my skillet and seasoned it again, then made this wonderful recipe!  It was so easy, and delicious!  Thanks!

I did it last night, follow the instructions to the letter and the filet mignon came out perfect! I made sure to leave the steak out to ensure it was room temperture and cooked on a cast iron pan and into the even. My steaks were thick so had to leave in the oven for 7 minutes to ensure a Medium rare to medium. The steak came out tender and delicious!! The Rosemary butter was a huge hit and I did put in some garlic too!

I never bought filets because I really didn’t know how to make them. I followed your recipe to the letter except, I used another reviewer’s suggestion & used garlic instead of rosemary (not a fan). THEY WERE PERFECT! Thank you.

Awesome! Chefs make the filet the same way. The butter and rosemary really made this yummy! Thank you!

I'm a single woman who hardly ever cooks anything. I treated myself to a nice filet the other day and found this recipe. It was so quick and easy!! I didn't use rosemary, but used extra virgin olive oil with a hint of garlic. When I say my steak came out absolutely PERFECT I'm not kidding!! I like it medium and it was probably better than some steaks I've had in expensive steak houses!! Thank you for making one of my first cooking experiences very worthwhile and delicious!!!

https://streaming.hearstdigitalstudios.com/817f7b36-31df-465d-9bef-cb6fdff5533c/video_rover_16x9_1080p_hd_1581524676_59642.mp4

Perfect Filet Mignon is at your fingertips.

How To Make Perfect Filet Mignon

Learn How to Boil Sweet Potatoes that are whole or cubed, peeled or skins still on.  Boiling sweet potatoes is an easy and healthy way to cook them before adding to your favorite mashed sweet potatoes or casserole recipe.

How to Boil Sweet Potatoes

2-4 lbs. sweet potatoes

Salt (optional)

Bring a large pot of water with a pinch of salt to a rolling boil.*

Peel potatoes with a potato peeler and cut your sweet potatoes into 1&quot; or 2&quot; chunks.  You can also leave them whole and with the skin on, if you prefer.*

Carefully add sweet potatoes to the boiling water.

Reduce heat to Medium-High and keep a slow boil throughout the duration of cooking.

Boil sweet potatoes until they are cooked through:  For 1&quot; cubes - 12 to 15 minutes.  For 2&quot; cubes - 20-25 minutes. For whole potatoes - 30-50 minutes. (Depending on the size of the potato.)

Drain sweet potatoes in a colander and use in your favorite Mashed Sweet Potatoes, Sweet Potato Pie, or Sweet Potato Casserole recipe.

Salmon steaks are even more delicious than fillets when you're craving something crazy buttery. Learn how to make them with Delish.com!

How To Cook Salmon Steak

salmon

garlic,

lemon

tbsp. honey

red pepper flakes

parsley,

What kind of salmon do you typically buy?

I did not have honey, so I added in a bit of some teriyaki sauce to achieve that same sweetness as the honey. And babyy, it was so delish

This recipe is definitely a keeper! Super easy and I usually have all those ingredients. I had a thicker salmon steak then was shown so I should have cooked it a bit longer. It was still good, I microwaved it for 30 seconds. Perfect!

How do you add minced garlic to a skillet for five minutes without it turning into charcoal? Is everyone eating burnt garlic salmon here? Garlic is super delicate. It'll burn in oil in thirty seconds. The rest of the recipe is okay, I suppose, though I would simply marinate the salmon beforehand. Much easier. 

Bizarre directions.

This recipe is delicious, easy to ake, easy to clean up. I made one change, added a splash of whitecwinevto the butter, olive oil and lemon juice.  Took the salmon oh when it was cooked and boiled off some of the liquid and the sauce was scrumptious.

Best recipe I have ever followed. Easy and the results were delicious!

Absolutely delicious! I have never left a comment on a dish before, but this recipe was too good not to. This was my first time cooking salmon steak and I normally try to find recipes that have many reviews, but I saw this one and it sounded/looked so yummy I decided to try it. So glad I did!  SO SCRUMPTIOUS!!!

This turned out fantastic! It was my first time cooking salmon steaks, I always buy fillets. I used our cast iron skillet and am sooooo happy I read the reviews about replacing the honey with teriyaki. I think that was a strong move. My husband would not be too keen on the honey, so I almost passed over this recipe. This was incredibly easy and I even juggled making two side dishes while cooking the salmon because the seasoning/sauce was all easy to prep.

found this recipe because i had a salmon steak sitting in my freezer at 12am. I had everything required and it was fantastic!

https://streaming.hearstdigitalstudios.com/47b3e637-4ce6-4536-9ee1-9e4f1dc92b4c/video_rover_16x9_1080p_hd_1533679748_66784.mp4

Fancy enough for date night but easy enough for a Monday.

Weeknight Dinner's MVP: Honey Garlic Glazed Salmon

There's not much that we wouldn't put this cheesy concoction on, but it's especially perfect mixed with al dente pasta, then baked with breadcrumbs on top.

Basic Cheese Sauce for Mac 'n Cheese

unsalted butter

all-purpose flour

milk

low-sodium chicken or vegetable stock

Dijon mustard

extra-sharp yellow cheddar

In a large saucepan, melt butter over medium-high heat

Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds

Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved

Bring to sauce to a bubble and thicken, about 3-4 minutes

Once sauce is thick, remove from heat and mix in mustard and cheddar cheese

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/09/02/1508685891556/11031_cheese_sauce_new-27150b40_784616_5192.mp4

Senior Culinary Producer Jeanette Donnarumma shows you how to make a basic cheese sauce for mac 'n cheese (and more!) in a few easy steps.

Roasting a whole bulb of garlic can take over an hour, so Rach separates the cloves in this recipe to cut the time in half.

Quick &amp; Easy Roasted Garlic

garlic

cloves

olive oil (EVOO)

Salt and black pepper

Roasted Garlic Recipe

Place separated garlic cloves in the middle of a sheet of foil

Drizzle with EVOO and season with salt and pepper

Wrap foil around the cloves creating a little pouch

Place in the oven until cloves soften and you smell the aroma of garlic, about 30-40 minutes

Remove from the oven, let cool for 5-10 minutes so it is easy to handle, and squeeze garlic out from the skin

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2019/04/27/1508875331748/1351208043-garlic_1935444366001_73793_5192.mp4

How To Make Roasted Garlic By Rachael

Learn how to make perfect dumpling dough for potsticker and dumpling wrappers! The perfect guide for beginners with videos, and tips &amp; tricks!EASY &amp; INTERMEDIATE  - This is a beginner&#039;s guide to making perfect dumpling dough and wrappers for homemade dumplings. Includes a non-traditional method to making dumpling wrappers, that&#039;s easy for beginners. Also includes a guide to improve your skills to make dumpling dough and wrappers the traditional way. This is an involved but easy recipe. Making wrappers and filling them to make dumplings is time consuming, so make sure you have a few hours to spare. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. The precise water amount will vary, so go by the feel of the dough when adding water.

Homemade Dumpling Dough

flour

water

salt

In a bowl, mix the flour and salt together.

Create a well in the middle (like you would when making pasta).

Slowly add about 130 ml of the hot water, while mixing with chopsticks or a fork until the flour forms clumpy bits. You can alternate mixing and pouring water, if that&#039;s easier.

Add up to 70 mL of the rest of the hot water (or room temperature water, if using), while mixing, to form a clumpy dough. There will be dry spots and wet clumps of dough.

Gently mix the dough by hand to bring it together to form a scraggly dough, with no dry spots. Cover the bowl with plastic wrap and let it rest for 20 - 30 minutes. If it’s too wet, add a little more flour. If too dry, add just a little water (about ½ tsp at a time).

After 20 - 30 minutes, the dough will have completely hydrated, and be soft enough to knead.

Knead the dough for a few minutes until it looks smooth and feels supple (ear lobe soft).

Roughly separate the dough into 4 portions, and wrap them in plastic wrap (or place them in ziploc bags) and let the dough rest for at least 30 minutes at room temperature (I prefer to leave it for 1 hour).

You should get a dough that is soft, not sticky, and firm enough to hold its shape.

By hand

Place the flour and salt in the bowl of your mixer.

Stream in the 130 ml of hot water, while running the mixer on low.

Replace the mixer attachment with the kneading attachment. Add the rest of the hot water (or room temperature water) while kneading the dough. You should be able to form a scraggly dough.

Knead the dough until you have a soft, supple, smooth dough.

Portion the dough into 4, and wrap each portion in plastic wrap or put it in ziploc bags, and let the dough rest for at least 30 minutes (I prefer to leave it for 1 hour).

By stand mixer (works best for a double batch)

Process the flour and salt for a few seconds to mix.

In a steady stream, pour about 130 mL of the hot water while the processor is running. Add the rest of the water, until the mix starts to resemble very coarse crumbs.

Turn the dough out onto a lightly floured surface.

Using your hands, bring the flour clumps together to form a soft but firm ball of dough. Adjust water or flour as needed (if the dough is too dry or too wet).

Knead the dough further on your work surface for a few minutes (2 - 5 minutes). Use flour sparingly if the dough is getting sticky. You&#039;re looking for a smooth, soft, and supple dough (ear lobe soft).

Divide the dough into 4, and wrap each portion in plastic wrap (or place it in ziploc bags). Let the dough rest for at least 30 minutes (I prefer to leave it for 1 hour).

By food processor

If you&#039;re using the dough the following day instead, place it in the fridge (sealed in plastic bags), and then return it back to room temperature before handling it.

Lightly dust your work surface and rolling pin with flour, and have a clean cloth napkin and a well floured area ready to place your cut wrappers. I like to keep a little extra flour in a bowl or shaker, to use as needed.

Making the dumpling wrappers

Take one portion of dough, and roll it out into a tube that&#039;s about 1 ½ inches in diameter. Make sure the tube has an even thickness throughout.

Cut the tube into 8 or 9 equal portions. While you work with each individual portion, cover the other portions with a cloth napkin or plastic wrap to prevent them from drying out.

Place one portion of the dough on a lightly floured surface, with the cut side down.

Press down on the dough with the heel of your palm to flatten it slightly. Then, using a small rolling pin, roll out the dough into a circle that is about 2.5 - 3 inches in diameter.

While holding up one end of the wrapper with your fingers, use the rolling pin to roll out the opposite end of the dumpling wrapper. Apply light pressure with the rolling pin when rolling out the dough.

Rotate the dumpling wrapper with one hand (from the end that you&#039;re holding up), and roll out the edge of the dumpling wrapper right around the circle with your other hand (please see video below for reference).

This method will take some practice to get it right. You should end up with a dumpling wrapper that is about 4 inches in diameter, and slightly thicker in the middle.

https://www.theflavorbender.com/wp-content/uploads/2021/03/Wrappers.mp4

How to roll out dumpling wrappers

EASIER OPTION - Place the flattened dough on a lightly floured surface and roll it out (while rotating) using a small rolling pin, until you have a round dumpling wrapper that is about 4 inches in diameter.

Store the dumpling wrappers on a lightly floured work surface, making sure there is a light dusting of flour between each wrapper. Stagger the wrappers, rather than stacking them directly on top of each other (otherwise they will all stick together!). Keep them covered in plastic wrap or a clean cloth napkin.

Repeat with the other dough portions. Use the dough wrappers as soon as possible, since they become stickier the longer they are kept.

Traditional method

Set the pasta roller to the thickest setting. Flatten one portion of dough, and feed it through the pasta machine. Fold it in half, and roll it through the pasta machine again.

Repeat this process, while reducing the pasta thickness setting, until you have a dough sheet that is about 2 - 3 mm in thickness.

Once the dough is rolled out, place it on a lightly floured work surface. Cut out dumpling wrappers using a well floured cookie cutter (about 3.5-4 inches in diameter).

OPTIONAL - Re-knead the leftover dough and let it rest for about 45 minutes (while covered). This can be re-rolled in the pasta machine once more to cut out more dumpling wrappers. Make sure to let the dough rest further if it shows any resistance (or shrinkage).

Store the cut dumpling wrappers on a lightly floured surface, making sure there is a light dusting of flour between each wrapper. Stagger the wrappers, rather than stacking them directly on top of each other (otherwise they will all stick together!). Keep them covered in plastic wrap or a clean cloth napkin.

Pasta machine (for beginners)

This foolproof method for How to Boil Potatoes is incredibly quick and easy. Serve the boiled potatoes with butter as a side dish, or transform them into fluffy mashed potatoes!

How to Boil Potatoes

1-3 lbs. potatoes (Yukon gold, red, or russet)

Rinse and scrub potatoes to remove any visible dirt and debris.

Peel potatoes with a vegetable peeler, if desired, or leave the skin on.

Cut into large 2-inch chunks or keep them whole.

Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil.

Once boiling, reduce heat to low and keep a rapid simmer. Cook for the following times:10-12 minutes for peeled, 2-inch cubes of potatoes.15-20 minutes for whole red or Yukon gold potatoes.25-30 minutes for whole russet potatoes.

You’ll know they’re done when they pierce easily with a fork. If you have a larger potato, insert a knife to check the middle for doneness.

Serve with butter and a sprinkle of salt, or turn into mashed potatoes or Duchess potatoes. Enjoy!

Learn How to Cut an Apple into slices in less than a minute!  A quick and easy trick will also teach you how to prevent the cut slices from browning.  And once they&#039;re cut, you can use them in your favorite pie, crisp, and oatmeal recipes.

How to Cut an Apple

apple

Lemon juice (optional)

Place apple on a cutting board with the stem facing up.

Using a sharp knife, make a cut ½-inch to the right or left of the stem and cut all of the way down.  Pay close attention to avoid the core.

Turn the apple 90 degrees and make a similar cut all of the way through the apple.

Repeat this process until you have four pieces of apple and a separate piece of core.

Place the apple pieces cut side down on the cutting board and slice into ¼-½ inch pieces.

Serve apple slices immediately or toss in 1 teaspoon of lemon juice if storing for later.

Rachael shares her quick + easy vinaigrette recipe—a go-to you should file away in your recipe collection.

Rachael's Vinaigrette

shallot

grated or pasted

minced or pasted

honey or sugar

white wine vinegar

of ½ small lemon

Salt and pepper

Vinaigrette Recipe From Rachael Ray

Place shallot and garlic in bowl with honey or sugar, Dijon, vinegar, lemon juice, salt and pepper, whisk and add EVOO in slow stream to emulsify

Knowing how to store green onions is key to having this fresh ingredient on hand to flavor dishes! They can either be sliced, cut, or left whole and then placed in a jar or a bag to save them for later.

How to Store Green Onions

onions

Paper Towel Method: Loosely wrap the green onions in a damp paper towel and then palace in a zip-top bag. Either seal the bag partially or leave it open. Write the date on the outside of the bag and store in the refrigerator. Add additional water to the paper towel as it dries out.

Jar Method: Place the root end of the green onions in a jar that has been filled with at least ½ cup of water. Place a plastic zip-top bag or the grocery bag they came in on top of it. Seal most of the base by zipping up the zip-top bag or placing a rubber band around the base so moisture is trapped inside. Store the green onions in the refrigerator and be sure to replace the water every few days.

Window Method: Place the root end of the green onions in a jar that has been filled with at least ½ cup of water. Keep the jar of onions in a windowsill, replacing the water every few days to keep it fresh.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670612622/ivR7Qc2Sr.mp4

Knowing how to store green onions is key to having this fresh ingredient on hand to flavor dishes! They can either be sliced, cut, or left whole and then placed in a jar or a bag to save them for later. With these 3 simple methods, you’ll have fresh green onions ready and waiting anytime you need them!

Top 11 cooking basics recipes from across the web

The most viewed cooking basics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Bake Sweet Potatoes

How To Cook Filet Mignon

How to Boil Sweet Potatoes

How To Cook Salmon Steak

Basic Cheese Sauce for Mac 'n Chees...

Quick & Easy Roasted Garlic

Homemade Dumpling Dough

How to Boil Potatoes

How to Cut an Apple

Rachael's Vinaigrette

How to Store Green Onions

Top 11 cooking basics recipes from across the web

The most viewed cooking basics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Bake Sweet Potatoes

How To Cook Filet Mignon

How to Boil Sweet Potatoes

How To Cook Salmon Steak

Basic Cheese Sauce for Mac 'n Chees...

Quick &amp; Easy Roasted Garlic

Homemade Dumpling Dough

How to Boil Potatoes

How to Cut an Apple

Rachael's Vinaigrette

How to Store Green Onions

The most viewed cooking basics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Quick & Easy Roasted Garlic