Cooking Exceptionally With Gin Lee

Make Your Own Fresca Soda at Home! Hey there! If you're like me and love Diet Fresca but can't find it in stores anymore, don't worry! I've got a recipe for a homemade version that tastes almost like the real thing. Let's get started! Ingredients: 1 Ruby Red grapefruit, seeded and juiced. Save the peels for steeping 1 lime, seeded and juiced 1 lemon, seeded and juiced 2 teaspoons of Splenda, or your preferred sweetener 1 bottle of sparkling water Instructions: First, chill your sparkling water in the fridge. Peel the outer skin of the grapefruit, lime, and lemon using a vegetable peeler. Make sure to only use the colored part, not the white part. Steep the citrus peels in hot boiling water to extract the oils. Let it cool and strain out the peels. Squeeze the juice from the grapefruit, lime, and lemon using a juicer. Remove any seeds and strain the juice if needed. Combine the fresh squeezed juice with Splenda in a tumbler. Adjust the sweetness to your l

Farmers' Omelet Get ready for a mouthwatering delight with this incredible Farmers' Omelet recipe! Bursting with flavors and made with the freshest ingredients, this dish is sure to satisfy your cravings. Ingredients: 6 farm-fresh eggs 1/4 cup of shredded cheese 1/2 cup of crisp bacon, chopped into small pieces 1 teaspoon of freshly ground black pepper 1/4 teaspoon of seasoning salt A small amount of canola oil for the skillet Instructions: First, crack open six farm-fresh eggs into a bowl, ensuring their quality and freshness. Whisk them until they become light and fluffy, creating the perfect base for our omelet masterpiece. Next, add 1/4 cup of shredded cheese, which will melt beautifully and infuse the omelet with a rich, creamy texture. Choose your favorite cheese variety to personalize this dish to your taste. Now, it's time to introduce the star of the show: 1/2 cup of crispy bacon, chopped into small, delectable pieces. The smoky aroma and savory taste of bacon will

Yummy Piggy Wraps If you are a fan of store-bought corn dogs, then you will absolutely adore my delicious piggy wraps recipe. My husband even claims that my recipe tastes just like the ones you find in the store. I encourage you to give it a try and experience the true deliciousness for yourself! Ingredients: 1 cup of dry pancake mix (homemade or store-bought) About 1/4 cup of water, plus a little more if needed 1 (8-count) package of weiners 1/2 cup canola oil for frying Instructions: In a bowl, combine 1 cup of dry pancake mix with 1/4 cup of water. Mix well and knead the dough until it reaches the right consistency. If the dough is too dry, add a little more water until it comes together without being too sticky or wet. Roll the dough into a log shape and cut it into 8 equal segments. At this point, I patted and shaped each segment of dough into long rectangular shapes with my hands. I didn't use any flour to do this part. The dough segments should be just a little bit longer th

Image by Gin Lee/Canva Studios The Oldest Cookbook in History: Who Wrote the First Cookbook? Have you ever pondered the origins of the very first cookbook? The first cookbook was written by Apicius, a Roman epicure who was known for his culinary skills. Residing in the 1st century AD, Apicius was renowned for his passion for exquisite cuisine. Apicius' cookbook boasted an array of recipes that were popular during ancient Roman times. The book included instructions for preparing roasted meats, seafood delicacies, and delectable desserts. Additionally, the cookbook featured recipes for sauces and seasonings that enhanced the flavors of the dishes. Apicius' cookbook, De re coquinaria (“The Art of Cooking), PULLUM FRONTONIANUM (Chicken a la Fronto), has withstood the test of time and remains accessible today. Within its pages, one can discover recipes such as PULLUS FUSILLIS (Chicken with Liquid Filling), VITELLINA FRICTA (Fried Veal), and more. PULLUM FRONTONIANUM (Chicken a la Fr