Sample recipes from I'm Just Here for the Food: Version 2.0


Kebob makers tend to squeeze their food-on-a-stick pieces too tightly together. This does nothing but slow the cooking process. Its oka...

(1 Votes)

Roast Turkey

Why start with a higher temperature? Poultry skin turns brown because it sauts in the thin layer of fat beneath it. If you start the...

(1 Votes)

A Perfect Baked Potato

This application provides a crisp crust and a tender interior. If you feel the need for speed, you can start the potato in the microwave....

(1 Votes)


There are a million ways to make meatloaf (another roasted dish that we call baked), and Im not about to say that this is the only way...

(1 Votes)

Calamari Crunch

Fried calamari may be the most popular restaurant appetizer in all of Christendom. I’m amazed that McSquid hasn’t started popping out of ...

(1 Votes)

Artichoke and Feta Wontons

Unlike ravioli, which are generally made with a mechanism of some sort, wontons are typically hand-filled and folded. If the wontons are ...

(1 Votes)

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