The story of how fondue came about goes something like this. People living through long winters in the Swiss Alps had to worry about their food supply. They ate what was on hand. At the end of the cold season, usually all that was left was hard cheeses and wine. So with some experimentation and innovation, those ingredients were combined with crunchy bread to create the first fondue dinners.

So take a lesson from the people of the Swiss Alps and use what you have on hand. Dont worry about fondue lovers complaining that your fondue has no bite to it. Using apple cider instead of white wine is a completely acceptable solution. It taste great and will add a nice flavor to your fondue. If you use apple cider in your fondue, you will never miss the white wine.

Non-Alcoholic Cheese Fondue

1 cup Apple Cider (to mix with cheese)
1/4 cup Apple Cider (to mix with cornstarch & mustard)
2 teaspoon Lemon Juice
1 tablespoon Onion (finely chopped)
3 cups Cheddar Cheese (shredded)
1 tablespoon Cornstarch
2/3 teaspoon Mustard Powder
White Pepper (to taste)

Heat the cider, lemon juice & onions on medium low heat in your fondue pot

Slowly add the cheese while stirring
Mix cornstarch and mustard in 1/4 cup apple cider
Add mixture to cheese
Add white pepper to taste
Note: if too sweet, add more lemon juice

To Dip:

Crusty Bread cut into bite-sized pieces
Vegetables - Mushrooms, Potatoes, Cauliflower, Broccoli, Bell Peppers, etc.
Pita or Flat Breads

Summary:
Do you want to share your love of cheese fondue with your children? Or did you just find out that one of your fondue party guests doesnt drink alcohol? Well then its time to learn how to make non-alcoholic fondue. Non alcoholic fondue is great for kids and other people who for whatever their reason, have an aversion to alcohol. The white wine that provides the unique flavor to fondue can be substituted with apple cider. Apple cider will give you the great taste that you exp…

Keywords:
Fondue, Non Alcoholic Fondue, Recipe

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Well, whether that’s what Homer was describing or not, fondue history states that the warm cheese dish originated in Switzerland but more specifically in the Canton of Neuchatel.

According to history experts, fondue consists of at least two varieties of cheeses that are melted with wine and a bit of flour. It’s served communally out of pot called a “caquelon”. Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten.

How did cheese fondue get started?
?Well, before we get into the nitty gritty of cheese fondue, let’s back up for a second. The word fondue is a derivative of the French word, fondre, which means “to melt”. However, this is only a part of how the word fondue is used today.

In doing my research of fondue history,”fondue” has a much broader meaning. It refers to foods that are dunked, heated, or cooked in sauce, oil, or broth in a fondue (or similar) pot.

We know now, of course, that the Swiss take credit for the neighborly cuisine. They created it out of necessity, not because someone with too much time on their hands came up with a great idea for eating together!

Before the invention of the refrigerator, cheese and bread were made in the summer and fall to last through the winter. Both became extremely hard and inedible in that state. The bread became so much like concrete that it literally had to be chopped with an ax!

The Swiss realized that if hard-as-rock cheese was heated with wine over a fire, it softened and became deliciously edible. Bread that was too dried out to eat by itself, became soft and pliable when dunked in the melted cheese.

Once a necessity, the cooking method of fondue became a social custom of making the best of the long, cold Swiss winters by huddling around the fire with friends or family with a large pot of cheese and some hard bread. It’s a tradition that has stood the years and travelled across the continents.

Fondue history states that the cooking method of fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple-to-prepare meal used ingredients that were found in most average homes.

Most recipes we see for “traditional” Swiss style fondue are a combination of two cheeses used, Gruyere and Emmenthaler. They are combined because either cheese alone would make for a mixture that was too sharp or too bland.

Most recipes call for the cheeses to be melted in a dry white wine. This helps to keep the cheese from the direct heat as it melts, as well as to add flavor. Kirsch (a clear cherry brandy) was added if the cheese itself was too young to produce the desired tartness. Adding garlic gives the flavoring a good mellow taste, while the flour or cornstarch assists in keeping the cheese from separating.

Here’s a delicious and easy recipe for traditional Swiss Fondue:

What you’ll need:
- 2 cups shredded process Swiss cheese (1/2 lb unshredded)
- 1 1/2 Tbsp cornstarch
- 1/4 tsp salt
- 1/8 tsp dry mustard
- 1/8 tsp nutmeg
- 1/8 tsp pepper
- 1 cup buttermilk
- 1 clove garlic
- Dry white table wine
- Cooked ham cubes
- Toast triangles

Serve this version of Swiss fondue with ham cubes and toast triangles that are made ahead for swirling in the cheese mixture. You can also use fresh fruits such as apple and pear slices.

Start by tossing the cheese with cornstarch, salt, dry mustard, nutmeg, and pepper. Heat the buttermilk with the garlic in a double boiler or over hot water in the fondue pot. When thoroughly heated, remove the garlic and add the cheese mixture. Stir it until the cheese melts and is blending smoothly.

Heat the wine up a little and add gradually to the mixture, 2 Tbsp at a time. This keeps the fondue at a dipping consistency. Serve your guest and make sure each has a fondue fork to use with the ham cubes and fruit. Once you swirl the ham in the cheese mixture, place it on top of the toast triangle and eat until you can eat no more. Delicious!

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more great info on Fondue and other types of appetizers and appetizer meals, visit Easy Appetizer Recipes at http://www.easy-appetizer-recipes.com.

Summary:
Truly epic, fondue history starts with a recipe in Homer’s Iliad (Song XI). Doesn’t it stand to reason that the mixture described of Pramnos wine, grated goat’s cheese and white flour was a fondue?

Well, whether that’s what Homer was describing or not, fondue history states that the warm cheese dish originated in Switzerland but more specifically in the Canton of Neuchatel.

Keywords:
fondue, history, cheese, swiss, recipe

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Tools

The first step is to gather all your tools. Also have a waist high table as a work surface. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a filet knife. Since a filet knife is made just for this purpose, it helps to make the job easier.

You will also need a filet board, preferable one with a strong clamp to hold the trouts head firmly. If you cant find a board with a clamp, get a pair of gloves textured for gripping.

You will need a bucket or pan of salted water to put fresh trout filets in.

Tip: soaking the filets in slightly salted water overnight helps to remove some of the fishy taste, giving them a milder, more pleasant flavor.

The last thing you will need is a bucket to put the carcasses in after you cut off the filet.

Filet: the nitty-gritty

To begin the process of cutting off the filets, you need to secure the trout so it doesnt slip around. If using a board with a clamp, firmly clamp the trouts head to the board. If using gloves, grip the trouts head firmly. Next, take your knife and cut beneath the gills to the backbone. Now turn the knife and cut down the backbone but stop before you cut through the skin at the tail. All of this cutting will be between the ribcage and the flesh. You are basically cutting off the entire side of the trout. Next, flip the filet over with the skin side down. Cut between the meat and the skin. The process is the same for the other side of the trout. After you have cut both filets off of the trout, cut off any of the ribcage that may have been cut off with the filet. This is about all you need to do as far as deboning trout when filleting them. It is okay to cut into the ribcage, but dont cut too deep and cut the guts. Remember, these fish have not been gutted!

Now that you know how to filet trout, you also know how to filet fish in general. It is the same no matter what kind of fish it is.

All the trout are now filleted and you are ready to cook them. So, how do you like them cooked, batter fried, baked, broiled or grilled? Personally, I like grilled best. If you are going to grill them, dont forget to invite me over. Ill bring the corn on the cob.

Summary:
The first step is to gather all your tools. Also have a waist high table as a work surface. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a filet knife. Since a filet knife is made just for this purpose, it helps to make the job easier.

Keywords:
filet trout, how To filet trout, trout filet

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Bobby Flay is one of the most successful chefs who specialize in grilling and barbecues. In 1991, Flay’s restaurant, Mesa Grill opened and was dubbed as the Best Restaurant by New York magazine. In 1993, Chef Bobby Flay was voted as James Beard Foundation’s Rising Star Chef of the Year. It was during the same year that his other restaurant, Bolo opened. Bobby Flay’s love affair with the grill can be best experienced through his TV shows, BBQ with Bobby Flay, Hot Off the Grill with Bobby Flay, and Boy Meets Grills, as well as his cookbooks Boy Meets Grill, and its sequel, Boy Gets Grill.

Larry Gerber a.k.a. The BarBeQue Man. Dubbed as the BarBeQue Man or simply Que, Larry Gerber has become the face and voice of virtually anything related to grilling and barbecues. His company, Barbeque Man, does endorsements and promotions of various barbecue-related products, events, and issues. Apart from being a personal chef, he also writes for different national culinary publications, hosts a TV show called Culinary Adventures, and can be heard on many radio stations in the upper Midwest as he talks about the fine art of barbecuing and grilling.

Mike Mills is often referred to as The Legend in the world of grilling and barbecuing because of his family’s treasured barbecue sauce. Between 1989 and 1994, his team, the Apple City BBQ team won hundreds of awards and accolades in various barbecue competitions. They even hold the record for being four-time World Champions and for being three-time Grand World Champions, which no other team has ever bee able to beat so far. Today, Mike Mills owns 17th Street Bar & Grill in Murphysboro, IL and has published a book entitled, Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue in 2005.

Steve Raichlen is a journalist, cooking teacher, award winning author and PBS TV host. His best-selling Barbecue Bible cookbook series (more than 2 million copies in print) and Barbecue University TV show on PBS has changed the American barbecue for the better. In August, 2003, Raichlen defeated Iron Chef Roksbura Michiba in a bbq battle on Japanese television. Some other fmouus quotes about Raichlen include: Oprah called him the Gladiator of Grilling and Howard Stern hailed him as the Michael Jordan of Barbecue.

Now, aren’t you just inspired to get out there and cook the most amazing barbecue recipes yourself? Not a problem get your grill ready, hit your local meat shop or grocery store and logon to InsaneChickens BBQ Sauce Catalog and get their delicious recipes ranging from barbecue to vegetarian recipes. And of course, check out their wide range of sauces and marinades to further make your grilling dishes insanely bold and daring.

Summary:
They are grilling celebrities in their own right. You’ve seen them on TV and you see their cookbooks lined along the shelves of your local bookstore. They may have different backgrounds and a variety of cooking styles, but just like you, they all share the same passion and that is for grilling and barbecues.

Bobby Flay is one of the most successful chefs who specialize in grilling and barbecues. In 1991, Flay’s restaurant, Mesa Grill opened and was dubbed as the Best Resta…

Keywords:
Barbecue,bbq,barbeque,grilling,bbq sauce,cooking

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But I can safely say that I make attempts to avoid food or products that have travelled from far away destinations such as Australia even if they are organic! Next time you are in the supermarket or wherever you buy your food from check the labels and you will be surprised by how far your food has travelled. Also look at the amount of unnecessary wrapping such as individually wrapped peppers, mushrooms and kiwi fruit in wrapped boxes. When I buy from the local market I tell them to throw it all into one bag, the customer next to me often has 10 individually wrapped portions of fruit and veg. Thats 11 (10 plus one big plastic bag) bags into the landfill site that day. For maximum eco efficiency we need to be using jute or other bags made from recycled materials and putting all the loose food into that. For recycled bags, Fairtrade and Organic companies, products and food see GuideMeGreens Green Directory.

Summary:
Again, I find myself torn apart with choices when deciding which is the most ethical, eco friendly and/or healthy option when it comes to shopping for food and non-food products.

Keywords:
Green Businesses organic social ethics fair trade health renewable energy eco babies ethical animal testing bio solar wind nuclear cars auto farm

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Barbeque pits came out around 1920. But they only became popular in the 1950 when practically everyone owned one. Back in those days more people had family and friends gathering and big cook outs, but now its hard to find time for all of that. But even if you use it once in a while its still wroth having.

You might find it challenging looking for a BBQ pit, but the best place to look for them is on the internet. There you can see how to build one from scratch; its not as hard as it sounds.

But before starting anything, be sure to check with your city, if youre permitted to do so. Some may even require inspections before or after you build it, so be careful. Dont just start making something in the back of hour house. See if youre allowed to first you dont want to get in trouble and pay a fine.

Take some time to research before you go see them. Decide if you want to add electricity or a gas burner, because their might be additional permit that are required, they might even ask you to have the electrical stuff be installed by a professional to ensure safety.

Youve got to also decide on how extravagant of a pit you want. Do you want something simple or do you want to go all out. Think about how much you are willing to spend and your need. There are many optional features that you can have put in; in the end its up to you. There are many things to consider, such as what type of grill do you want, do you need a grill to place the food in or a place for the fire that is well ventilated.

There are boundless things to remember, like are you going to make the pit withstand the harsh climates that you may encounter. Think about the type of weather you receive. Think about where youre going to place it, be sure that it looks good before you start building it.

If you need any help just look for books and check out the internet. Use all the resources you have before embarking on this big project.

Summary:
The barbeque pit has been around for ages. Some people claim that barbequing in the pit is better then cooking in the kitchen.

Barbeque pits came out around 1920. But they only became popular in the 1950 when practically everyone owned one. Back in those days more people had family and friends gathering and big cook outs, but now its hard to find time for all of that. But even if you use it once in a while its still wroth having.

You might find it challenging lookin…

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A teapot makes an attractive gift selection that adds character to a kitchen and is practical for daily purpose. A vast amount of history and culture is attached to the teapot. Its invention dates back to the sixteenth century. The aim behind creating this kitchen staple was to provide a vessel to brew and serve tea.

Tea has been a popular beverage since its discovery in the third century. The tea plant was first cultivated in the fourth century. This plant is actually a tree of evergreen variety and can grow up to a height of about 50 feet. However, for cultivation purposes, it is usually pruned into bushes and allowed to grow up to a height of five feet.

The discovery of tea has debatable origins. Some give credit to the Chinese Emperor named Chen Nung who reigned during the third century. It is said that he once sat under a tree to boil water for drinking. The leaves of the tree Camellia sinensis dropped into his bowl. The resultant mixture was so tasty that it prompted tea making.

Some attribute the discovery of tea to a Dharuma Buddhist monk who went to India from China in the fifth century. It is reported he discovered a brewed drink from the leaves of the tea plant which assisted in keeping him alert and awake.

Tea making, as practiced in ancient times was not as simple as it is today. In the eighth century, tea leaves were rolled manually and then dried. These dried leaves were ground into a powder, mixed with salt and shaped into cakes. To make tea, a cake was dropped into a bowl of boiling water to form a thick fluid. In the later years, the loose powder began being used. The powder was mixed with hot water and a froth was whipped up, steeped, and the mixture was poured.

Teapots were first introduced in China during the Ming Dynasty. They were made of purple clay called “zisha”. Teapots were also known as teakettles and used in Europe only after 1610, when the Dutch importers introduced tea there. In the eighteenth century teapots were made of porcelain and contained artistic paintings on its rounded surfaces. The English added their touch by mixing bone ash with porcelain clay to give it a freshly distinct look. The evolution of the teapot spanned hundreds of years to attain its present form. Today teakettles can be found in large varieties ranging from clay, porcelain, glass to even stoneware.

There are certain factors to be kept in mind while selecting the right
teapot. The European Teapot is the most sought after of all teakettles. Do remember to check the following:

1.. Looks - A thing of beauty is a joy forever. Selecting a European teapot that is visually appealing is the first step. It should look good enough to make a person long to use it. An attractive teakettle becomes a conversation piece and makes you want to show it off to your guests.

2.. Material - The right material is based on the use you want to put it to. A clay or porcelain teapot is a good idea if you only want something to serve tea in. A special glass teapot is ideal if you want to avoid unnecessary hassles as you can brew as well as serve tea in it. It is sturdy enough to be used on the stovetop and at the same time, it makes for pretty tea ware for your guests.

3.. Handle - Ensure that the handle is of a material that does not get heated making it difficult to hold. This should be especially looked into while buying a stovetop teapot. A handle that gets hot on heating will only serve to increase your troubles and the risk of burning your fingers.

4.. Flow - A good teapot is one in which the liquid will flow out smoothly through the spout without any risk of leakage. If the teapot is equipped with an infuser, its even better, as the tea will automatically be strained on pouring.

5.. Tightness - Keep in mind to check that the lid of the teapot is
tightly fitted. This will ensure that tea will remain hot longer and is an essential for brewing good tea (in a glass teapot only).

6.. Gravity center of the teapot - Try this small test. Fill the teapot with water to three-fourths of its capacity. Lift and pour the water into a cup. If you find any difficulty or if the hand becomes unbalanced, the teapot’s gravity center is not right. Reject such an item immediately.

The style of European teapot is an ideal kitchen gift for any virtually any occasion - a birthday, anniversary or Mother’s Day.

Summary:
The European Teapot has become an American heirloom that most of us thought originated here. Craftsmen and glassblowers from Europe have immortalized their craft for the American market where most European Teakettles are sold as gifts.

A teapot makes an attractive gift selection that adds character to a kitchen and is practical for daily purpose. A vast amount of history and culture is attached to the teapot. Its invention dates back to the sixteenth century. The aim behin…

Keywords:
European teapot,teakettle

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How will I decorate without spending a fortune? You don’t have to spend huge amounts of money on anything that will only be used once. Start by looking around your home and see what you can use to complement a specific theme. For example, if you’re hosting a luncheon for family or a group of friends, gather potted plants from inside and outside your home and place them in the dining area for a lush, garden theme. Make place cards by writing each guest’s name on a leaf.

For an inexpensive table centerpiece, head outside! Fill a long platter or wicker basket with pinecones, fresh fruit, nuts, small white birch logs and baby pumpkins. The Pampered Chef, the premier direct seller of kitchen tools, has some beautiful and versatile tabletop pieces to help you, such as a Woven Selections Rectangle Tray or Simple Additions Entertaining Set. Finish off by sprinkling dried flower petals around the table. You’ll be surprised at how much fun you can have and how much money you’ll save simply by using your imagination.

What will I serve? Here’s where most people worry needlessly. If you are making a main course, keep it simple and stick with what you know. Take advantage of convenience items such as prechopped vegetables or rotisserie chickens. Don’t be afraid to ask friends or family to bring a simple side such as a marinated salad or potato dish. For less formal gatherings, purchase snacks that your guests can graze on-mixed nuts, cold cuts, crackers and exotic cheeses, prepared salads and fresh salsa and chips. The Pampered Chef has many simple yet sensational recipe ideas to help you get in and out of the kitchen quickly, so you can join your friends in the festivities. To please even the most discriminating palate, serve an elegant appetizer such as Baked Brie. Along with your favorite beverages, and festive music, you’re well on your way to hosting this year’s “Affair to Remember!”

Baked Brie with Apples

& Cranberries

Prep time: 15 minutes

1/2 cup chopped apple

(1/2 medium apple)

1/4 cup sliced natural almonds

1/4 cup dried cranberries

1 tablespoon packed brown sugar

1/4 teaspoon Pantry Korintje Cinnamon

1 tablespoon butter or margarine, melted

1 round (8 ounces) Brie cheese (about 4 inches in diameter)

Crackers or cocktail bread slices

1. Preheat oven to 350 F. Coarsely chop apple with food chopper. Combine apple, almonds, cranberries, brown sugar and cinnamon in small batter bowl; mix gently. Stir in butter just until ingredients are moistened.

2. Cut Brie in half horizontally using utility knife. Place one half of Brie, rind side down, on small bar pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with assorted crackers or cocktail bread slices. Yield: 8 servings

Summary:
Good news for the next time you’re considering hosting a party. You don’t have to feel dizzy, overwhelmed and full of questions: I don’t have a creative bone in my body–how will I decorate without spending a fortune? What will I serve? You can relax and take a deep breath.

Keywords:
Elegant Entertaining Without Breaking The Bank

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1.Heat the grill. If using charcoal, allow plenty of time for the coals to reach the proper temperature and be tinged with ash. Spread the coals out in an even layer. You can make a double or triple layer on one side of the grill and a single layer on the other for better heat control.

2.A flavorful aromatic smoke adds to the aroma and penetrates the food to add a distinctive flavor. You can use wood chips that have been soaked in water and apply directly on top of the coals. Or pick fresh herbs from your garden such as rosemary, marjoram, thyme, bay leafs or oregano and lay onto the coals. Do not use green wood, or any wood that has been treated for use as lumber.

3.Lightly oil the grill surface or spray with Pam. Or oil the food lightly. Careful, too much oil will cause flare-ups.

4.Pre-heat the grill with the lid closed for 10 or 15 minutes. On charcoal grills, the coals should be glowing red with white ash forming, this can take a little longer.

5.Choose a good piece of meat. Meat that is higher in fat marbling will produce a juicer BBQ product. Much of the fat will cook away during cooking anyway. Excess fat on the outside of the meat should be trimmed, this fat does not help the moisture content of the food and will cause flare-ups.

6.Brush the food with a water or vinegar based marinade and place the meat or vegetables on the grill. Be careful not to overcrowd the food. Ideally meat should be marinated for 1 hour or more before grilling.

7.Use pieces of meat less than 1 2 inches thick. Grill on a hot grill and keep the lid down except when brushing with marinade, checking for doneness, etc.

8.Cook on one side for half the cooking time, then brush the top with additional marinade and turn to cook the other side. Avoid turning more than needed, as this can prevent caramelization.

9.Keep a spritzer bottle handy to help deal with flare-ups. If flare-ups occur, move the food to prevent burning. Usually, moving the food is enough to control the flare; however, your can spritz with a fine mist of water if needed.

10. Barbeque sauces usually contain a lot of sugar and will burn if applied too soon. Apply sauce as the food is almost ready to remove and cook only long enough to just set the sauce- 10 minutes or less.

11.Use a meat thermometer to check doneness. Avoid pricking the meat unnecessarily as juices will drain away.

12.Enjoy!

Summary:
Summer evenings are so beautiful, you just need to move outside. Clean off the grill and prepare to enjoy these long leisurely evenings. Here are some tips to be sure your next barbeque is a success!

Keywords:
Barbeque, BBQ, cooking, food, grilling, southern cooking, outdoor grilling

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These are some of the questions I ask in “Kitchen Life,” my new book in which I quiz readers to help them determine what kind of cooks they are. I’ve developed recipes and techniques that go along with an individual’s cooking and kitchen management style.

The quiz results show me that lack of time is the biggest barrier in the kitchen. The right tools, though, can help with that.

Among my top five time-saving kitchen essentials is a vacuum-packaging appliance. My favorite is made by FoodSaver. Whether you’re trying to preserve meals you’ve prepared in advance or maintain the fresh-cooked flavors and textures of leftovers, this appliance is an easy way to get more out of your time in the kitchen.

As you plan your meals, you can save a lot of time if you look for recipes that allow you to use your leftovers. I call these recipes “kitchen workhorses” because one batch can yield several different meals.

When preparing a recipe to eat now and use later, the key is vacuum-sealing the leftovers to maintain freshness and prevent freezer burn. Take my Chili Shepherd’s Pie with Buttermilk Potato Topping, for example. I start with my Kitchen Workhorse Chunky Beef Chili. The chili is great as a stand-alone, but it’s also a key ingredient in several spin-off recipes.

Then, I vacuum-package the extra chili with my FoodSaver appliance and freeze the remainder in controlled sizes to use later for other recipes, like my tasty Soft Beef Tacos or Chili and Macaroni Casserole. Voila! From one meal, many.

CHILI SHEPHERD’S PIE WITH BUTTERMILK POTATO TOPPING

(Makes four servings)

2 pounds Yukon Gold

potatoes, peeled and cut into 1-inch chunks

2 tablespoons unsalted butter

1/2 cup buttermilk, preferably at room temperature

1 quart Kitchen Workhorse Chunky Beef Chili (found on page 150 of “Kitchen Life”), heated

1 1/2 cups fresh or thawed frozen corn kernels

1/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese

Position a rack in the center of the oven and preheat the oven to 400 degrees. Lightly oil an 8-inch square baking dish.

Place potatoes in a medium saucepan and add enough cold, lightly salted water to cover them by 1 inch. Bring to a boil over high heat. Reduce heat to medium and cook potatoes until tender, about 20 minutes.

Drain potatoes and transfer to a bowl. Add the butter. Mash potatoes with a masher or an electric mixer on low, gradually adding the buttermilk. Season with salt and pepper.

Mix the chili and corn in the baking dish. Spread the potatoes on top of the chili and sprinkle with the cheddar. Bake until the cheddar melts and the topping is tinged with brown, 15 minutes to 20 minutes. Serve hot.

Summary:
What kind of cook are you? Do you prefer to get up early to prep the evening meal? Are you simply too crazed to even think about dinner until after work? Or are you one of those who are able to find a balance in between?

Keywords:
Discover Your Kitchen Personality

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