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My first taco was a Taco Supreme from Taco Bell — ground beef (allegedly), sour cream, lettuce, tomato and shredded cheddar all tucked away in a crispy taco shell. Thankfully once I graduated from sixth grade, Taco Supremes lost their appeal and I learned there’s more to tacos — and Mexican food — than the → Hungry for more?  One comment  Recipes, Second Helpings  cheddar, chef danielle, chef danielle turner, cilantro, cooking clarified, fish taco, guacamole, lime, national taco day, panko-crusted fish taco, shredded cheddar, shredded cheese, sour cream, steak taco, taco, taco bell, taco day, taco supreme, tomato, tortilla 
Twice-baked potatoes are first baked in their skins. Once cooked, the filling is scooped out and other ingredients are mixed in to add flavor. The filling is then placed back inside the empty potato skins and the potatoes are baked again. This recipe, with a little cottage cheese added for protein and additional vegetables → Hungry for more? 
Baking soda and baking powder make baked goods rise. They release gases that give muffins, breads and cakes a lift as they bake. Baking soda (sodium bicarbonate) requires a liquid and an acid in order to activate its leavening (rising) powers. The acid can be buttermilk, citrus juice, sour cream, honey or molasses. Once baking → Hungry for more? 2 comments Shelf Stockers acid, baking powder, baking soda, buttermilk, carbon dioxide, chef danielle, chef danielle turner, cooking clarified, difference between baking soda and baking powder, dough rise, honey, leaven, leavener, leavening, lemon juice, liquid, moisture, molasses, sour cream, what make the dough rise |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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