Published on November 30th, 2013 | by Heather Carr0
Three Free Cooking Apps
It’s the cooking season and these three free cooking apps are here to help with ideas and instructions for appetizers, main dishes, and desserts – lots of desserts.
Whole Foods Market Recipes – The grocery store giant has recipes at the register, cookbooks, and now an app. Oodles of recipes and an easy search make this app a good one. Occasional updates provide fresh recipes. Try the Mini Potato-Carrot Pancakes with Festive Sour Cream recipe at the end of this post and use up some of those Thanksgiving leftovers.
Better Homes and Gardens Recipes – The monthly magazine Better Homes and Gardens has been in print since 1922 and is still one of the best-selling magazines in the U.S. Their cookbooks with the red plaid cover have been a kitchen staple for decades. This app contains more than 500 complete recipes and has the option of purchasing further blocks of recipes for $0.99 each.
Look & Cook – Gorgeous photos combined with delicious recipes. This cooking app breaks down a recipe into steps and accompanies each step with a set of photos so that no technique is confusing. Although it contains just over fifty recipes, I highly recommend that you check out this app. It’s breathtaking just to read.
Mini Potato-Carrot Pancakes with Festive Sour Cream
adapted from Whole Foods Market Recipes app
½ cup light sour cream
2 tablespoons cranberry sauce
2 green onions, thinly sliced
½ small yellow onion, grated
2 large carrots, peeled and grated
2 cups mashed potato
1 egg, lightly beaten
2 tablespoons all-purpose flour
¾ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons extra-virgin olive oil, divided
In a small bowl combine sour cream with cranberry sauce. Set aside.
In a large bowl fold together onions, carrots, potatoes, egg, flour, salt, and pepper until well combined.
Heat 3 tablespoons oil in a large skillet over medium heat. Working in batches, form each pancake by dropping about 2 tablespoons of the potato mixture into the skillet. Space pancakes about an inch apart, flatten and cook, flipping once, until deep golden brown and cooked through, 8-10 minutes total. Add remaining 3 tablespoons oil halfway through.
Transfer to a paper towel lined baking sheet to drain briefly. Serve with a teaspoon of flavored sour cream on each.
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