info@cherylsdelights.com
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Master The Art of

Culinary Delights
with our Professionals

Learn, Cook and savor new dishes all from your own kitchen.

Learn With Us !

Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

Make-Ahead Appetizers

In this course, we divide appetizers into three categories to help you space out the planning and execution of your party. This translates to a full array of appetizers for guests to choose from, all executed perfectly and at the right time and temperature. By planning (and cooking) ahead, you'll be able to enjoy the food—and your guests too! But no matter how well you plan, emergencies or spills can happen. We'll share a few of the pantry essentials we like to keep on hand for last-minute events or appetizer calamities. And finally, we'll walk you through recipes for Slow-Cooker Glazed Cocktail Meatballs, Devils on Horseback, Southern Cheese Straws, Spinach Squares, and Broccoli Dip in a Bread Bowl.

Cooking Couese

Boiling and Simmering

Boiling and simmering are two of the most basic—and useful—cooking techniques. You probably know that they both use hot liquid to transfer heat to foods—but there are important differences between them. In this cooking class, you will learn these differences between boiling and simmering, and when to use each technique. You will also learn how to use them to boil pasta to the ideal doneness, and simmer rice without scorching it. We will break down and demystify the processes to cook dried beans from scratch and blanch vegetables to preserve some snap in each bite and retain natural nutrients. The course also covers the kitchen equipment you need to execute these two cooking techniques at home, including our recommendations for the best Dutch oven, stockpot, saucepan, and colander.

Cooking Couese

How to Stew and Braise

How to stew and braise is a comprehensive class that covers what we call combination cooking: when you brown meats or vegetables, then cook them in liquid at a low temperature. While braising can take place in a slow cooker, we like the added benefit you get from browning the meat in the pot first, then transferring the pot, meat, and liquid to the oven. This is one-pot cooking at its best. And you can build flavor along the way with the addition of umami-packed ingredients such as soy sauce and mushrooms. You will learn how braising is done, how much liquid to use, and how it tenderizes meats. You will discover when to braise with the lid on or off, and what the difference is between braising and stewing (hint: big pieces of meat vs. little pieces of meat). Learn about our top picks of meats for stewing and braising and how to shop for them, and be sure to check out our how-to videos on how to prepare meat and chicken for stews and braises. Finally, understand how to avoid common mistakes so that your dishes turn out perfect every time.

Cooking Couese

All About Fresh Herbs

Fresh herbs are the ace in the home cook's arsenal. They’re inexpensive—especially if you grow your own in the summer—and add a ton of flavor to everything from sauces to stews. In this cooking course, we’ll cover everything you need to know about these important kitchen staples, including how to identify common fresh herbs and how to substitute dried herbs for fresh. The online cooking course also includes instructional videos that demonstrate how to clean and store herbs, how to prepare thyme, and how to chiffonade basil, and more.

Our Newest Recipes

Eat Healthy Be Happy

Appetisers and Snack Recipes

Spinach and Artichoke Wreath(Pampered Chef Copycat)

"Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514"

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Beef Recipes

Meatballs in Beef Gravy

"For the best flavor I recommended to brown the meatballs in the skillet, the browned bits in the skillet will add flavor to the gravy, I have listed the yield for 4 please be aware that it is for four smaller size portions if you like lots of gravy then you may want to double the recipe ---prep time does not include preparing the meatballs --- serve with mashed potatoes"

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Dessert Recipes

Jam-Filled Christmas Cookies

"Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray."

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Non Veg

Spinach and Cheese Stuffed Chicken Breast

"Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes"

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Fish & Seafood

Fried Catfish Sandwiches with Cumin Slaw

Tender catfish fillets marinate briefly in garlic and pepper before being breaded and fried for these extra-crispy fried catfish sandwiches from Pawan Mahendro, whose family runs Badmaash, a modern Indian concept with two locations in Los Angeles. Don't skip Mahendro's creamy coleslaw: In addition to the usual cast of green cabbage, red onion, and matchstick carrots, he punches it up with cilantro, bread-and-butter pickles, and a roasted cumin, mayo, and vinegar dressing. Like most slaws, this one gets better after a day in the refrigerator; stir in the cilantro just before serving to keep it fresh.

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