Voice Cooking Mode
Cook hands-free with voice commands. Keep your hands clean while Chef Cecil guides you through every step with professional voice assistance.
Available Voice Commands
Control your cooking experience with simple voice commands. No need to touch your device with messy hands.
How Voice Cooking Works
Select Recipe
Choose any recipe and click "Start Voice Cooking"
Say "Hey Chef"
Activate voice control with the wake word
Cook Hands-Free
Use voice commands to navigate and control timers
Choose a Recipe to Cook
Select any recipe below to start your hands-free cooking experience. Each recipe includes step-by-step voice guidance.
Common Sweet Sauce
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Pop-Corn Balls
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Rice corn is best for popping. Shake down popped corn so unpopped kernels settle at bottom. No flavor should be added to this mixture, as the excellence depends entirely upon the united flavor of the corn, salt and sugar or molasses.
Pop-Corn Candy No. 2
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use a whisk broom to sprinkle the mixture over the corn
Maple Walnuts
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Everton Taffy, or Butter-Scotch
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Butter-Scotch
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Sugar Nut Candy
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use any nuts with this recipe.
Nut Molasses Candy
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Peanuts should be fresh roasted and then tossed in a sieve, to free them of their inner skins.
Lemon Drops
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Test for doneness by dropping in cold water - it should appear brittle.
Currant Drops
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Be sure not to let it boil.
Peppermint Drops
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Have the cream of tartar and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.
Grilled Almonds
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Chocolate Caramels
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Some like it flavored with a tablespoonful of vanilla.
Stick Candy
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It may be colored if desired. (See page 444, for coloring.)
Maple Sugar Creams
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Walnut creams are sometimes made with maple sugar and are very fine.
Raspberry Creams
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Be careful not to add enough liquid coloring to prevent the cream from hardening.
Variegated Creams
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If the cream does not work easily, dip the hand in alcohol. It is necessary to work it all up as rapidly as possible. Can be cut into slices or small cubes as preferred.
Chocolate Creams
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
French Cream
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). To be successful in making this cream, several points are to be remembered. Practice and patience will make perfect. Test the sugar by dropping it in water to check doneness.
French Cream Candy
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Add the flavoring as soon as it begins to cool. If not boiled enough to cream, return to heat for one or two minutes, being careful not to overcook. The candy is ready when a small spoonful rubbed against the side of a cake bowl becomes creamy and can be rolled into a ball between the fingers.
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