How to Promote your Cooking or Recipe Video


Are you one of those who have great knowledge of different recipes and want to share some of your most favorite recipes through various recipe videos ? Or do you have some of the favorite homemade cookery videos to focus more on the cooking process of various recipes, but do not know how to promote it? Well, if yes then in today’s world, there are ample of options that can help you to overcome all these problems. Creating a recipe video highlighting more about the cooking process of various recipes and submitting it to online video websites is just one of the few solutions. The important point to note is that creating and submitting a cooking or recipe video to any of the online video websites is not always effective in a long time. Like every online website needs traffic, online cooking video clip also requires traffic. Adding to this, it is also important that your video gets noticed.

today on the web, there are almost million videos related to subject like cooking that your audience can easily pick and choose. If you think high quality video can result in an increase of web traffic or promote your cooking video then it’s time to wake up from the illusion. These are some ways to help you make your presence felt, and then promote video as well. Here are some of the easiest and most efficient ways possible even that can effectively promote your cooking transfer of video

1. Send the video to cook different video presentation websites. Nevertheless, the important point to remember in this approach is that these websites offer the facility to submit your videos totally free.

2. Always make sure you tag and describe video. It does not matter, whether the duration of the video is 10 or more than 10 minutes. What matters more is the placement of keywords that describe your video. Therefore, ensure you describe your video in the associated tags and description that in turn helps search engines know what your video is all about.

3. Send video recipe regular social bookmarking sites like, etc. The key advantage of submitting your video to social bookmarking websites is that that these sites generally related videos, and if it is really worth watching it repeatedly, online visitors might vote for it, which in turn may further help you can get many other visitors as well.

4. You can also send cooking video in different cooking related discussion boards and forums as well. However, the key point to note here is that always ensure you read the rules first and never spam. Make sure that you choose the busiest forums to post in and your post is related discussions.

5. Always try to participate in different video competition. These days there are many video competitions out there, so the best thing you can do is always try …

6. Create or choose your video clip thumbnail properly. This is because generally has been found that visitors get more influenced to those videos that have thumbnail. Consequently, make sure that you can choose the thumbnail do so and make it sharp, eye catching and appropriate cooking video.

7. You can also send video blog and websites to tell them more about your recipe video.

Apart from all these steps, the simplest method you can follow is that you can even send an email to all your contacts with your video link. Each video has its own special link, making it easy to copy, paste and email. Now, as the receiver clicks on the link it generates the traffic, which ultimately results in the promotion of video.

Today, even if you are one of the renowned restaurant owner or chefs and have different cooking or recipe videos, but to make your way in the online field is not easy. You must be aware of various tricks of promoting cooking or recipe videos. Use some of the above tips can really help you grab deserving attention. These days, many chefs or individuals involved in restaurant business are using these tips to promote their cooking clips.


Source by Amit Kothial

Crock Pot – Pigs in a blanket cabbage rolls recipe


When it comes to crock pot cooking (with a slow cooker), I enjoy using my whole year. One of the recipes that I enjoy doing it contains Cabbage Rolls, which are also known as pigs in blankets.

This formula does take some preparation time, but is well worth your effort.

To Prepare the cabbage: Fill a large stock pot with water and bring to a rapid boil. Remove the core from each head of cabbage. Place the head in the boiling water, cover and cook for 5 minutes, remove from water immediately. With one mind, to start taking leaves off, being careful not to tear them. They should be pliable, if not, put back in the water for an additional minute or two.

cabbage rolls

2 large heads of cabbage

2 to 3 lbs. lean ground beef

1 large onion, chopped

6 cups cooked rice

1 hot pepper, finely chopped

1 teaspoon paprika

1 teaspoon salt

1 can tomato soup

1/2 can heat water

Fry lean ground beef and chopped onion in a large skillet over medium heat until it is no longer pink; drain fat. In a large mixing bowl, combine the cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.

on a clean surface, such as a cutting board, place 2 to 3 tablespoons of the meat mixture in the center of the cabbage leaf. Overlapping side leaf and roll. Repeat until the meat mixture is completely used up.

Place the roll in a slow cooker (crock pot) and pour a can of tomato soup over the top along with 1/2 can of warm water. Turn the dial to high heat, cover and slow cook them for 4 hours or until done.

If desired, you can freeze the left overs for up to 6 months in the freezer as this recipe will make about 25 to 35 cabbage rolls.


Source by Shelly Hill

Banbury tarts – An Old Christmas Recipe Enska today


The recipe for Banbury tarts goes back centuries. Early recipes soaked raisins and sugar. Extra fruit was added later recipes. mother-in-law made these tarts holiday. She got the recipe from her grandmother English and it has been passed down to subsequent generations.

centuries these little cakes were served at church gatherings and afternoon tea. They are also thoughtful, labor-intensive administration. When you give these cookies to a family member, friend or neighbor, you are not only giving them dessert, you are giving the gift of time. Though they look sturdy, but tarts can break so pack them in boxes or trays for gift giving.

family recipe begins with ground fruit in the freezer for a week. An old-fashioned metal meat grinder was used to cut fruit. Now, thanks to the invention of a food processor, you can make filling in minutes. Thanks crust mixes and refrigerated crust, not even making pastry. Of course, you always have the option to make your favorite crust from scratch.

There are many recipes for Banbury tarts on the Internet. Some use cirtus candied peel, while others call for dried figs. Butter may also be added to fill, although it is not an ingredient in the recipe of our family.

I was surprised to learn that some cooks do not fold the dough circles in half. Instead, they make a crust, mini pies. The baking temperature varies, too, and you can bake cookies at 375 degrees in less time.

Remember to wash grapefruit, orange and lemon before processing them. According to the mother-in-law handwritten recipe is my Pound Cake crumbs can be replaced with cracker crumbs. Juice of citrus fruits is variable and if the fill appears dry, add a little orange juice ore. Do not over-fill tarts or you will have a big clean-up job on your hands. Banbury tarts taste and smell like the holidays. Here is our historic family recipe.


1/2 pound currants

1 pound raisins (dark or golden)

1 large orange, juice and rind

1 lemon, juice and rind

3 tablespoons cracker crumbs (mother-in-law used Ritz.)

1 cup sugar

1 large egg, at room temperature

1 package refrigerated pie crust or frozen puff pastry

Extra sugar (regular or colored holiday sugar)


Cut the fruit into small pieces. Put in a food processor. Add cracker crumbs, sugar and eggs. Pulse until the mixture is combined, but still has a texture. Pour into a container and food stored in the refrigerator for one week. Cut pie crust in a 2 1/2-inch or 3-inch circles. Put a rounded tablespoon of filling in center of each circle. Fold crust over to make half moons. Crimp edges with a fork and sprinkle tops with sugar. Bake in 350 degree oven for 15-20 minutes, or until crust is firm and lightly browned.

Copyright 2009 by Harriet Hodgson


Source by Harriet Hodgson

Ham Soup Recipes – 5 Delicious Ways to use that Hambone


Do you have a ham bone in your freezer but you’re not sure what to do with it? Here is a fun range of five recipes with crock pot and stovetop instructions. These range from the traditional split pea to the creative wild rice and ham chowder.

lentil soup

Prep Time: 15 minutes Cook Time: see below

PAMS-Hams bone

½ pound dried lentils

6 cups water

1 small onion, chopped

2 cloves garlic, minced

1 small canister V8 juice

¼ cup oil

t 1. Basil (optional)

salt and pepper to taste

Rinse the lentils well. Combine all ingredients.

In crock pot, cook on low 8-10 hours, Remove bone from soup. Cut up ham, return chopped ham to soup

On the stove top: Combine ingredients and bring to a boil. Then cover and simmer for 2 hours or until beans are tender. Remove bone from soup. Cut up ham, return chopped ham soup

Split Pea Soup or Navy Bean Soup

Prep Time: 15 minutes Cook Time: see below

PAMS-Hams bone

2 cups dried split peas or dried navy beans

6 cups water

2 chopped carrots

1 large onion, chopped

t 1. thyme (optional)

t 1. Basil (optional)

salt and pepper to taste

Rinse beans thoroughly. Combine all ingredients

Recommended: In crock pot, cook on low 8-10 hours. Remove bone from soup. Cut up ham, return chopped ham to soup.

On the stove top:

Soak beans overnight with ¼ t. baking soda if possible.

Combine ingredients and bring to a boil.

Then cover and simmer for 2 hours or until beans are tender.

Remove bone from soup.

cut up ham, return chopped ham soup

Mixed Bean Soup

Prep Time: 15 minutes Cook Time: see below

PAMS-Hams direct

1 pound dried mixed beans

1 can crushed tomatoes

1 large onion, chopped

4 cups of water

2 stalks celery – chopped

2 carrots – chopped

3 cloves garlic

t 1. Basil (optional)

salt and pepper to taste

Rinse beans thoroughly. Combine all ingredients

Recommended: In crock pot, cook on low 8-10 hours. Remove bone from soup. Cut up ham, return chopped ham to soup.

The stove top: Soak beans overnight with ¼ t. baking soda if possible. Combine ingredients and bring to a boil. Then cover and simmer for 2 hours or until beans are tender. Remove bone from soup. Cut up ham, return chopped ham soup

Broccoli Cheese Soup

Prep Time: 20 minutes Cook Time: 30 minutes

PAMS-Hams bone

1 bunch broccoli, chopped (I use tops mainly)

1 – ½ cup milk

1 (. 14 ounces) Can chicken broth

1 cup water

1 pound shredded cheddar cheese or Velveeta

5 T. butter

4 T. flour

salt and pepper to taste

Steam the broccoli microwave.
(1/2 inch of water in casserole dish, cook about 3 minutes or until you just start to smell it)
In a large soup pot, melt butter and stir in flour. Add the remaining ingredients, stirring constantly. Add ham bone last. Cook on low 30 minutes or more. If it is thicker than desired consistency, add more milk. Remove bone from soup. Cut up ham, return chopped ham soup

Wild Rice and Ham Chowder

Pre Time: 30 minutes Cook Time: 45 minutes

A. 1 ½ cups water, ¾ cup wild rice

B. ¼ cup butter or margarine, ½ cup chopped onion, 3 cloves garlic, minced, ½ cup flour, 4 cups water and 4 chicken bouillon cubes

C 1 ½ cup peeled, cubed potatoes, ½ cup chopped carrots, ½ t. thyme, ½ t. nutmeg, salt and pepper to taste

D. 1 (17 oz.) Can whole kernel corn, undrained, 2 cups half n half (or milk), PAMS-Hams bone
Cook A. Set sides. B. Combine butter, onion and garlic. Cook until onion is crisp-tender. Stir in the flour. Cook 1 minute, stirring constantly. Add water and bouillon.
Add C. Bring to a boil, reduce heat, cover and simmer 15-30 minutes. Add D and simmer 20 more minutes. Remove bone from soup. Cut up ham, return chopped ham to soup

For more of my recipes and cooking tips, go to []. An offer place for sugar and honey glazed baked ham, dinners, gifts and clever conversation.


Source by Pam Cole

For side dishes Steak Recipes


Cook steak means that you want to do something special for dinner the steak is not something you eat every night. If you are going to the trouble of making a delicious steak, you will want to do the best side dishes to go alongside it.

It is a good idea to have a look at some marinated steak recipes if you want the meat to have the best texture and flavor. A steak marinade flavor canister steak you want, either add a hint of flavor or give it a lot of extra flavor. Steak marinade recipes can also tenderize the meat, if you are using a formula that contains some kind of acid such as lemon juice, lime juice, wine or vinegar.

potatoes and rice side dishes

A lot of people like their meat with french fries, but there are other options too. How about making some homemade creamy mashed potatoes? Finely chop a handful of fresh parsley and mix it in potatoes.

This gives potatoes appetizing mint green color and makes them taste great too. Fries are another nice idea and you can spice it up by rubbing a little chili powder over them before baking or frying them if you want.

If you want rice, you can serve marinated steak recipes with plain boiled rice or you can add some finely chopped vegetables to rice to brighten up and give it extra flavor. For very tasty rice, add bouillon cubes to the water when you boil rice. Add some finely chopped broccoli, zucchini, mushrooms, onions and peppers, too, for color and crunch.

You might like to serve pasta or noodles instead of potatoes or rice. If you are not using steak marinade, you might like to do a steak sauce, which will be good ladled over pasta or noodles and steak. Ideas are mushroom sauce, blue cheese, Port Wine sauce or classic pepper sauce.

Vegetable trimmings

Whether you are serving RIBEYE steak marinade recipe, a flank steak marinade recipe or something else, vegetable side dishes should not overpower the taste of the steak, so try to keep things simple for best results.

Maybe corn on the cob or some steamed broccoli florets would go well with your steak. You can stir fry some vegetables mixed with a little soy sauce for flavor. This is especially useful if you’re marinating steak in your soy sauce and other Asian material because the flavors will complement one another.

You might want to serve a salad instead of vegetables, but in the case to keep it simple again. If you are serving the sauce with the steak, you will not want sauce with salad and serve some lemon juice over it or a simple oil and balsamic vinegar dressing to bring out the flavor without clashing with steak sauce. There are lots of different ideas side dish for steak recipes. Steak, chips and salad are a classic combination, but you can choose whatever you want.


Source by Christine Szalay Kudra

Authentic Mexican Salsa Recipe Salsa taque


authentic Mexican Salsa recipe salsa taque is served on just about every taco stand in Mexico. This extremely popular salsa, baby vibrant corner street vendor food culture Mexico, has spread across the country to the extent that, today, you can walk up to the taco stand in Mexico and be almost 100% sure that you will find some variant of this authentic salsa taque recipe right there on their tables, the salsa bar.

Joined top of the incredibly popular Mexican salsas with salsa Roja and salsa verde, salsa taque scope popularity is rivaled only be the extent of how delicious it is. Some Mexican my friends joke that there is undoubtedly a little Salsa taque in the DNA of every Mexican life today, and tell me that this Salsa has become so successful and widespread that even Mexican grocery business giants like Herdez now produce their own mix of what you can just pick up a few pesos if you are low on energy and feel like lazing out in order to use this recipe to make your own from scratch!

This simple salsa is easy to make and can be used on almost any kind of taco you can whip up. I am assuming that you are going to use a mixer to do this, which is going to be both faster and easier. But if you really want to make this salsa in the traditional way, you can break out the perfect traditional cooking tool: the molcajete, and grind your content with a pestle and mortar to make salsa your taque. Well there’s enough exposition; time to make this tasty Mexican salsa

Cook Time: fifteen minutes, roughly

content for this Mexican salsa recipe:

garlic cloves (two of them)

Chipotle Chiles (six or three, if you are not used to spicy food)

white vinegar (1/8 cup)

water (two cups)

serrano pepper (one)

oregano (1 tablespoon dry)

tomatillo (ten green ones)

roman tomatoes (two small)

black pepper (one table spoon)

salt to taste (I recommend about 1 teaspoon)


  1. Add tomatillo and tomatoes in a pot with water and bring to the boil.
  2. When boiling, drain and add them to the blender.
  3. Add rest of ingredients in the list to the blender, and then simply mix it all to finish this easy Mexican salsa recipe.

And that’s all there is to it! You’ve just made a very famous authentic Mexican salsa recipe! Use this salsa to dress your tacos us with super delicious extra layer of flavor that is all but guaranteed to compliment the existing flavor of tacos. This salsa is perfect for just about any Mexican dishes where salsa is correct (which is most of them!), But I really recommend trying it with tacos al pastor and carne Asada two truly delicious combinations, if you get the chance. Buen provecho!


Source by Carlos Lima

Japanese recipes that appeal to Western palates


Having lived in Japan for many years, I was able to experience a wide selection of dishes available in the country of the rising sun. At first I was very adventurous and wanted to eat the dishes most familiar to the different tastes of my own culture. After a few years living abroad, however, I began to feel as many of the exported my friends and craved the taste at home in my own house. With comfort food, can often relax and create a little atmosphere Western comfort, even while living in a small apartment Japanese.

Here are some of the Japanese dishes that are easy to stomach for a foreigner who has been in Japan too long, or for the uninitiated who want to try Japanese food without diving straight into sushi:

Katsu curry

I had first Katsu curry while on exchange in the region Saitama, near Tokyo. As a 15 year old active boy, I need a lot of calories to make it through the day. The school cafeteria served up Katsu curry as an option everyday and it soon became a favorite Japanese comfort food of mine.

The meat of the dish is Tonkatsu ( is a ton means pork, Katsu is the style batter), which is thin medium thick pork fillets, breaded and fried. There are a variety of dishes made with Tonkatsu, and even Tonkatsu sauce, which is not used in the Katsu curry, but is often found on Tonkatsu along with shredded cabbage as a garnish.

The above-fried pork is placed on a bed of rice and then covered in a mild Japanese curry (more closely in taste for the English beef stew them any Western concept of curry). The typical garnish is bright red pickled ginger, julienned. This can be put on the curry when served or offered as a condiment on the table.


For those trying to avoid too much cholesterol in their diet, be warned, these recipes may not suit you. Again, as a 15 year old boy and even now, I still think Karaage is one of the easiest Japanese foods to eat like a Westerner.

One could easily assume Karaage is just fried chicken, as is done in many other countries. But similar, there are some subtle differences. One point to note that while Karaage is usually made with chicken, it is not always the case. You can serve Gobo Karaage is same batter, but used to fry burdock root. A difference from the common chicken you can find in the United States, is that the meat is first marinated in sauces such as soy along with garlic or ginger. After marinating either hours or overnight, the main ingredient is then lightly covered in flour or starch and fried in oil. Many cooks will double or triple-fry Karaage by resting 15 minutes between fries.

The food is always delicious and while Japanese enjoy closer Karaage in mayonnaise before eating, me, who think wrong, so plain Karaage or with Hot Sauce little Franks is perfect pseudo-Western food found throughout Japan.


Source by James A Bruce

The Ultimate Beer Chicken Recipe – Chicken in beer!


If you search online for beer chicken recipe you will have no trouble finding one. The problem is, most of the beer chicken recipes I’ve found are quite Wimpy. What I mean is, they all tell you to add a half cup or a cup of beer along with mushrooms or some grated cheese or parsley. It is not chicken cooked in beer recipe. It is chicken with a little beer added to the mix in order to stimulate conversation at the dinner table. Boring.

So without further ado, I’m going to turn to the final beer chicken recipe. This really is chicken cooked in beer. beer my chicken recipe came through much trial and error and I want to make it clear, if you love beer, you’re going to love this dish. In fact, just for the sake of accuracy it probably should be called chicken drowned in beer.

The Ultimate Beer Chicken Recipe – Chicken cooked in beer!

1-4 to 5-pound roast chicken

2-3 liters of beer (with best Killians, Yuengling or other full flavored beer)

2 stalks celery

2 carrots

1 cup of sliced ​​mushrooms

Place the chicken in a roaster and add enough beer to cover at least half of chicken. If you’re thinking this is a waste of good beer, not. (You will thank me later). Place roaster in the refrigerator and let the chicken marinate overnight. In the morning, turn the chicken over so the other half can marinate for a few hours.

When you are ready to cook the chicken, pour off all the beer and add 4 cups of new beer (you really will thank me later). Put in roaster oven and cook at 350 degrees until the chicken is almost complete. Remove 2 cups of liquid for gravy. Add the celery, carrots and mushrooms. Cook for a further 30 minutes or until chicken pulls apart easily with a fork. Once that is done, take it out of the roaster, place it on a serving platter and serve with mashed potatoes, gravy, beer and your favorite vegetables phone.

I’m not going to give you detailed instructions to make beer gravy (which is another recipe for all). But I will tell you that you can mix flour and water until it is pasty and then you can add it to the simmering liquid until it thickens. If you’re lazy, you can use chicken gravy package you buy at the supermarket. Whether beer gravy is going to taste great on your mashed potatoes.

Now that you possess Ultimate Beer Chicken recipe, I sincerely hope you enjoy it.


Source by Don Marshall

Chicken Noodle Soup Just Like Lipton


Have you ever reflected on the childhood days when your mother would cram a lot of chicken soup while you were unwell? It was simply because the remedy has worked for ages and it had been passed down from mother to daughter. Scientists have discovered that chicken noodle soup is very excellent anti-inflammatory properties that contribute to the usefulness in dealing with sore throats and colds.

I too have grown fond of chicken noodle soup, though the survivalist mentality I want to have dry ingredients in my recipes if some kind of disaster or emergency. At least I know I will be able to enjoy this wonderful soup if we have all the fresh products available to do it or not.

You can easily buy similar products from grocery store shelves for a few dollars, but this Lipton Copy Cat is just as good and costs a little less. When complete chicken noodle soup you could pack it in individual packages for time to use them, or alternately, you can put various ingredients together in a quart jar and use it as you need directly from the jar. I make large batches of it and then seal them in quart jars with oxygen absorbers. In this way they remain fresh and are properly isolated from the surrounding air.

The recipe below is for 8 cups of soup. Changes can be made as you want more or less. If you choose to mix up the ingredients and use straight out of the jar for a cup of soup at a time you should experiment with the volume where you taste it you want. When preparing you would then put the dry ingredients in a 6 ounce issues and add hot water and stir. Let the mixture stand until the noodles become soft which is usually about 5 minutes.

Since this is a soup consistency it is thin enough to consume no time if desired. It is very useful for backpacking or to take on camping trips with you.

To start instant chicken noodle soup mix you should combine the following ingredients in a large mixing bowl.

1 cup of uncooked egg noodles

1 1/2 tablespoon of dry chicken bouillon granules

1/2 teaspoon of ground black pepper

1 / 4 tsp of dried thyme

1/8 teaspoon of celery seed

1/8 teaspoon of garlic powder

3 cups of dehydrated chicken chunks

I like to add foillowing things to interfere but their choice is entirely optional.

Dried carrots to taste (optional)

Diced dry celery (optional)

Chopped dry onions (optional)

by mixing with a wooden spoon transfer all ingredients in small bowl sterilized jar. Set oxygen absorber at the top of the enclosed product and turn the cover into place. Within a few minutes absorber will remove all the air from the jar and you will see valve pull. It is now closed and will last for several years if necessary.

Place the label on the jar define it as being Chicken Noodle Soup Mix and instructions on how to prepare it. If you are using a recipe that meal would prepare everything that follows. Combine this complete mixture with 8 cups of water in a large pot. Bring the pot to a boil. Cover the pot and reduce to a simmer. Simmer for 15 to 20 minutes. Add salt, if desired and serve hot with crackers.

Copyright @ 2010 Joseph Parish


Source by Joseph Parish

Clever installations for alcohol in recipes


If you do not want to use alcohol in your favorite recipes, you will be pleased to know that there are other ingredients that you can use instead. Maybe recipe for braised beef calls for red wine. What can be used instead for the same rich flavor? Maybe you’re making dessert and recipe tells you to add Kahlua. Can you substitute something else for the same delicious chocolate taste? The answer is yes, you can usually use a similar flavored material.

The exception to this rule is when alcohol does more than twenty percent of the ingredients, in which case you should do something else the recipe will not taste the same.

Vienna transfers

If the recipe calls for wine, you can decide what to replace it with the following recipe. White wine can be replaced with white grape juice. Add a little bit of white wine vinegar to get the right taste. If the recipe specifies a sweet white wine, white grape used with some powdered sugar dissolved in it.

For red wine, you can use red grape juice or red wine vinegar. If the recipe requires more than a few tablespoons of red wine, grape use of vinegar will give a bitter taste.

Champagne in recipes can be replaced with sparkling white grape juice or sparkling apple cider. Try sparkling cranberry juice or ginger ale, too, depending on the recipe. Effort, fortified wine, try cranberry juice with some orange or lemon juice added to it or red grape juice with some lime zest. Remember that you can always use non-alcoholic wine in recipes wine ingredients.

Beer and liqueur Replacements

Try the mushroom stock, beef stock or non-alcoholic beer instead of beer in recipes. If you need to use coffee liqueur such as Kahlua or Tia Maria dessert recipe, coffee syrup, coffee or alcoholic coffee extract work well. Use almond extract for Amaretto, syrup from canned cherries for the cherry liqueur and cherry brandy, Cointreau and orange juice concentrate.

For replace vodka in the recipe if you do not want to use alcohol, you can substitute apple cider with a few drops of lime juice or white grape juice. For sherry, try something sticky and sweet as peach syrup, orange juice, pineapple juice or vanilla extract. Apple cider or apple juice with a few drops of almond extract is good to replace the rum, white grape juice.

Use vanilla extract, peach syrup, orange juice or pineapple juice for bourbon, brandy non-alcoholic concentrate for non-alcoholic brandy and vanilla extract mixed with some powdered sugar for Creme de Cacao.

Anise flavor Italian soda syrup makes a good place for anisette and raspberry syrup, fruit juice or extract can be used instead of Chambord. Spearmint extract mixed with water can be replaced creme de Menthe and apricot, pear, or peach juice can be used as a substitute for brandy in the recipe.

successful formula without alcohol

If you follow these tips, recipe will come out as close to the original as possible. Maybe not like alcohol or might not want to buy twenty dollars a bottle of liqueur that you do not drink recipe calling for two teaspoons of it, which is understandable!

Perhaps you are cooking for children, where if you do not want to use alcohol in your chosen recipe. Whatever the case, it may be well to know the best alcohol substitutions for recipes.


Source by Christine Szalay-Kudra