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Wednesday, December 21, 2005

Conversion Charts 

Going through my recipe books to find a french onion soup recipe, I found 2 sets of conversion charts. I do have a post of some conversions I found on another website. These that I found, I think, are more useful. Where you see 2 charts with the same subject, is because I found 2 different charts. Use whatever is useful to you. I do get quite a few searches leading here involving different conversions, so just scroll down to find the one you do want. It's gonna be a long post. For printing conveniences (your own personal use) I leave out as much space as possible. I also use abbreviations, however these are the common ones used in most cookbooks, not your family recipe cards. Any questions, just leave them in haloscan(comments). {If printing straight from the site to your printer, the right click print option, I suggest highlighting on the portion you wish to print. Select preferences on the print screen to select 'selection only' or whatever yours says. This avoids printing the header and sidebar on the page. It is easiest to highlight a few words, holding shift while scrolling down, using the scroll bar not the mousewheel, and click past the last letter you wish to print. Also copying then pasting in your own text editor makes it easier for your text to be as large or small as you want it. I have smaller text that some won't be able to read. I recommend Open Office.org's text document program. It's free and pastes better than Word.}

International Conversion Chart(These have been slightly rounded to make measuring easier)

Volume(liquid) Measurements(U.S.=Imperial=Metric)
  • ¼ tsp=n/a=1.25 ml
  • ½ tsp=n/a=2.5 ml
  • 1 tsp=n/a=5 ml
  • 1 Tbsp=n/a=15 ml
  • 2 Tbsp(1 oz)=1 fl.oz.=30 ml
  • ¼ cup(2 oz)=2 fl.oz.=60 ml
  • 1/3 cup(3 oz)=3 fl.oz.=80 ml
  • ½ cup(4 oz)=4 fl.oz.=120 ml
  • 2/3 cup(5 oz)=5 fl.oz.=160 ml
  • ¾ cup(6 oz)=6 fl.oz.=180 ml
  • 1 cup(8 oz)=8 fl.oz.=240 ml

  • Weight Measurements(U.S.=Metric{grams})
  • 1 oz=30 g
  • 2 oz=60 g
  • 4 oz(¼ lb)=115 g
  • 5 oz(1/3 lb)=145 g
  • 6 oz=170 g
  • 7 oz=200 g
  • 8 oz(½ lb)=230 g
  • 10 oz=285 g
  • 12 oz(¾ lb)=340 g
  • 14 oz=400 g
  • 16 oz(1 lb)=455 g
  • 2.2 lb=1 kg

  • Length Measurements
    (U.S.=Metric{centimeters})
  • ¼ inch=0.6 cm
  • ½ inch= 1.25 cm
  • 1 inch=2.5 cm
  • 2 inch=5 cm
  • 4 inch=11 cm
  • 6 inch=15 cm
  • 8 inch=20 cm
  • 10 inch=25 cm
  • 12 inch(1 foot)=30 cm

  • Pan Sizes(U.S.=Metric)
  • 8 inch cake pan=20x4 cm sandwich or cake tin
  • 9 inch cake pan=23x3.5 cm sandwich or cake tin
  • 11x7 inch baking pan=28x18 cm baking pan
  • 13x9 inch baking pan=32.5x23 cm baking pan
  • 2 quart rectangular baking dish=30x19 cm baking pan
  • 15x10 inch baking pan=38x25.5 cm baking pan(swiss roll tin)
  • 9 inch pie plate=22x4 or 23x4 cm pie plate
  • 7 or 8 inch springform pan=18 or 20 cm springform or loose-bottom cake tin
  • 9x5 inch loaf pan=23x13 cm or 2 lb narrow loaf pan or paté tin
  • 1 ½ quart casserole=1.5 liter casserole
  • 2 quart casserole=2 liter casserole

  • Temperatures(°F=°C=Gas)
  • 140°F=60°C=n/a
  • 160°F=70°C=n/a
  • 180°F=80°C=n/a
  • 225°F=110°C=n/a
  • 250°F=120°C=½
  • 300°F=150°C=2
  • 325°F=160°C=3
  • 350°F=180°C=4
  • 375°F=190°C=5
  • 400°F=200°C=6
  • 450°F=230°C=8
  • 500°F=260°C=n/a

  • That one was one long chart from one book, this next is several charts varying in usefulness depending on what you're looking for.

    Recommended Internal Cooking Temperatures
  • Eggs: Cook until yolk and white are firm
  • Egg Dishes: 160°F
  • Ground/Mixed Turkey,Chicken: 170°F
  • Ground/Mixed Veal, Beef, Lamb, Pork: 160°F
  • Beef Rare (some bacterial risk): 140°F
  • Beef Medium: 160°F
  • Beef Well Done: 170°F
  • Veal Medium: 160°F
  • Veal Well Done: 170°F
  • Lamb Medium: 160°F
  • Lamb Well Done: 170°F
  • Pork Medium: 160°F
  • Pork Well Done: 170°F
  • Chicken, Turkey, Duck, Goose: 180°F
  • Poultry Thighs: Cook until juices run clear
  • Stuffing: 165°F
  • Ham-Fresh(raw): 160°F
  • Ham-Precooked: 140°F
  • Ham-Shoulder: 160°F
  • Fish: 160°F(10 min/inch thick in 450°F oven)
  • Clams, Oysters: Steam 6 to 8 minutes

  • Measurement Equivalents
  • 16 Tblsp=1 cup
  • 12 Tbsp=¾ cup
  • 10 Tbsp+2 tsp=2/3 cup
  • 8 Tbsp=½ cup
  • 6 Tbsp=3/8 cup
  • 5 Tbsp+1 tsp=1/3 cup
  • 4 Tbsp=¼ cup
  • 2 Tbsp=1/8 cup
  • 2 Tbsp+2 tsp=1/6 cup
  • 1 Tbsp=1/16 cup
  • 2 cup=1 pint
  • 2 pint=1 quart
  • 3 tsp=1 Tbsp(also 4 tsp, depend on what kind of recipe you're using)
  • 48 tsp=1 cup

  • Customary Pan Sizes(pan-size=volume)
  • Round-8x1 ½ inch=4 cup
  • Round-9x2 inch=6 cup
  • Rectangular-13x9x2 inch=15 cup
  • Square-8x2 inch=8 cup
  • Square-9x1 ½ inch=8 cup
  • Square-9x2 inch=10 cup
  • Tube-9x3 inch=12 cup
  • Tube-10x4 inch=18 cup
  • Loaf-8 ½x4 ½x2 ½ inch=6 cup
  • Loaf-9x5x3 inch= 8 cup
  • Pie-8x1 ¼ inch=3 cup(level)
  • Pie-9x1 ½ inch=4 cup(level)
  • Pie-9x2 inch=6 cup(level)
  • Tart/Quiche-4x1 ¼ inch=1/2 cup
  • Tart/Quiche-8x1 inch=1 ½ cup
  • Tart/Quiche-9x1 3/8 inch=4 cup
  • Souffle-various sizes=6 cup
  • Springform-8x3 inch=12 cup
  • Springform-9x3 inch=16 cup
  • Where this will be most useful is determining if you can use a different pan other than the one listed in a recipe. Remember though, that while volume of one pan may equal another, the cook time and possibly cooking temp(if depth of 'liquid' in the pan you use is quite different) will be different. You have to take into account the depth of a pan for cooktime, more so than the volume or size-in general.

    Fruit, Nut & Veggie Equivalents
  • Apples-3 medium=1 lb=3 cups sliced
  • Beans, Black&Kidney-1 cup dry=1/2 lb=2 ½ cups cooked
  • Beans, Lima-1 ¼ cup dry=½ lb=3 cups cooked
  • Beans, Navy-1 cup dry=½ lb=2 ½ cups cooked
  • Beets-1 lb=2 cups sliced
  • Broccoli-1 lb head=2 cups flowerets
  • Cauliflower-1 ½ lb head=2 cups cooked
  • Carrots-1 lb=3 cups shredded=2 ½ cups diced
  • Celery-1 large rib=¾ cup diced
  • Cheese, soft-4 oz=1 cup shredded
  • Cheese, hard-3 oz=1 cup shredded
  • Chocolate, baking-1 square=1 oz
  • Chocolate chips-1 cup=6 oz
  • Corn-10 oz=2 cups
  • Frozen Vegetables-1 lb=3 cups
  • Garlic-3 large cloves=1 Tbsp minced
  • Green Beans, fresh-1 lb=3 cups fresh=2 ½ cups cooked
  • Herbs-1 tsp dry=3 tsp fresh
  • Lemon-1 whole=3 Tbsp juice=2 tsp peel
  • Lime-1 whole=2 Tbsp juice=1 ½ peel
  • Mushrooms, fresh-1 lb=6 cups sliced=4 cups chopped=3 oz dried
  • Onions-1 lb=3 large
  • Onions-1 large=1 cup chopped
  • Peanuts-1 lb shelled=4 cups
  • Pears-1 medium=4 oz=½ cup sliced
  • Pecans-1 cup=3 ½ oz halves=4 oz chopped
  • Peppers, bell-1 large=6 oz=1 cup diced
  • Potatoes-3 medium=1 lb
  • Rice, white-1 cup raw=3 cups cooked
  • Rice, brown-1 cup raw=3 1/8 cups cooked
  • Rice, wild-1 cup raw=4 cups cooked
  • Spinach-1 lb fresh=6 cups leaves=1 ¾ cups cooked
  • Squash, winter-1 lb=1 cup mashed
  • Tomato Paste/Sauce-8 oz=1 cup
  • Walnuts, halves-3 ½ oz=1 cup
  • Yeast-1 pkg=1 Tbsp=¼ oz
  • Zucchini-1 lb=3 cups sliced=2 1/2 cups chopped
  • This will be extremely useful when shopping for ingredients when you have a list of how many cups are needed, but not how much you need to buy. Such as # cups carrots, but not how many lb/oz.

    Measuring Drinks
  • 1 Dash=6 Drips
  • 2 Tbsp=1 oz
  • 1 pony=1 oz
  • 1 finger=1 oz
  • 1 jibber=1 ½-2 oz


  • Can Sizes (can size=avg. weight=approx. cups)
  • No. ¼=4 oz=½ cup
  • No. ½=8 oz=1 cup
  • No. 1 tall=10.5 oz=1 ¼ cups
  • No. 300=14-16 oz=1 ¾-2 cups
  • No. 303=16-17 oz=2 cups
  • No. 2=20 oz=2 ½ cups
  • No. 2.5=29 oz=3 ½ cups
  • No. 3=46 oz=5 ¾ cups
  • No. 10=106 oz=13 cups
  • This could be especially useful if you have a 'restaraunt' recipe and would like to pare it down to 4-8 servings rather than 100 or so.

    Tuesday, November 22, 2005

    Rosemary Orange Turkey 

    Since the holidays are quite soon, I thought I'd share this recipe. It's very good. I used a combination of fresh herbs instead of just the 2, as the store didn't have the 2 separately. Use your own judgement.
      Directions
    1. Heat oven to 400° F. Rinse turkey and pat dry. Tuck wing tips under turkey. Rub with oil, inside and out. Place on rack in large roasting pan. Squeeze juice from one-half of one orange over turkey. Season inside and out with salt and pepper. Place remaining orange wedges, onion, and sprigs of herbs inside turkey. Pour 2 c. broth into pan and around turkey.
    2. Bake 30 minutes. Cover loosely with aluminum foil. Reduce oven temperture to 325° F. Bake an additional 2 hours. Replenish broth in bottom of pan if broth has evaporated. Baste turkey with accumulated juices every 30 minutes. Meanwhile, combine all glaze ingredients in small bowl.
    3. Uncover turkey; brush with glaze. Continue roasting another 30 minutes or until internal thermometer reaches 180° F. (Insert instant-read thermometer in center of thigh near the body.) Let turkey stand 5 minutes. Carefully transfer to serving platter. Tent with foil; let rest while making gravy.
    4. For gravy, pour juices from roasting pan into a 4-cup glass measure (scrape in browned bits from pan). Skim off and discard fat. Add additional broth to equal 3 c. Pour pan juice-broth mixture into medium saucepan. Add rosemary and cream sherry. Combine cornstarch with ½ c. broth and stir into saucepane. Cook and stir over medium heat until thickened and bubbly; cook and stir for an additional 2 minutes. Season with salt and pepper.
    Remember when checking turkey for doneness not to rely on the popup timer. More than likely it will have 'sealed' sometime during the baking. I would also put the turkey on a rack, so as not to have it actually sitting in the liquid. It makes the bottom part soggy.

    Tuesday, August 23, 2005

    Lost...and found again 

    This recipe I always seemed to manage to lose, find and lose again. This time I'll put it up for all to share. We used to have a lot of fun with this one, my sisters and I. Well, there you have it. Now that Cool Whip makes different flavors, if you like expiriment with them. I would use the extra creamy kind. You can use an off brand of Oreos, of you wish, but oreos are best. This can be fun for kid's parties. We loved having it at parties with the gummy worms, as all our friends believed us that it was real dirt. (We used to make mud pies together all the time with real mud and worms.)

    Friday, August 12, 2005

    Puppy Chow 

    I finally found this one. In a most unexpected place! {remember, it's for people...chocolate is like poison to dogs!}There you go. Short, sweet and to the point. If you like other kinds of Chex or Cheerios, expiriment. Chocolate tastes good with just about anything. I'd advise using dark chocolate if you use sweeter types of the cereals, as you do add powdered sugar at the end. Be careful not to let the sugar overwhelm the other flavors.

    Friday, July 01, 2005

    Kitchen Measures 

    I was going through some of my stuff today and found this list I had copied from one of my Grandmother's old recipes.
    This list may come in handy for you, especially if you are working from an older recipe.

    Tuesday, May 17, 2005

    Pizza Lesson 

    Making your own pizza is an art. When you make it yourself, not only is it cheaper, it tastes better. You can put all your favorites on it.
    First we'll make the grocery list:
    ...Dough: You can use anything for this. The box mix, package mix, or even the frozen bread you find in the freezer aisle. Remember, if you use the frozen dough make sure to use the slow thaw method. It tastes better, it's simpler to do, and handles better.
    ...Sauce: I use spaghetti sauce. The five brothers brand. It's more expensive, but it makes your pizza taste better. If you buy the cheap brands they can ruin your pizza. Get your favorite flavor, you won't use much and you can use the leftover sauce for spaghetti. 2 dinners for one jar!
    ...Toppings: Use whatever you want! This is what makes it great. I use fresh veggies for mine. It tastes better and it's not really more expensive, as you only use a small amount for one pizza. Remember that when buying them, you are going to have all your favorites so you don't need as much as you would think. I use several different meats. Bacon, homemade sausage, hamburger, canadian bacon...you get the idea. Homemade sausage only means that it's ground pork...there is no seasonings in it.
    ...Olive oil: I use extra virgin. You'll only need a very small amount. I keep it on hand in my kitchen, it's healthier than regular oil for frying and doesn't actually flavor fried meats.
    ...Oregano: No don't use Italian seasonings. You never know what you get with it. Make sure it's fairly fresh. After about a month opened in your cabinet the ground oregano will taste like dirt. This one is key to make it taste like pizza.
    ...Salt and pepper
    ...Cheese: Notice I didn't say mozzarella. You can use whatever you want. I use a mixture. Sometimes it's the kraft 4-cheese mix. It has romano, parmesan, mozzarella and something else. Sometimes we also use a monterey jack/cheddar mix.
    Well, now we have our stuff. You want to prepare the dough. If you're using frozen or homemade dough, remember to let it rise. I like to bake mine around 375°F. Follow the package directions if you like. It's all in how crispy you want the crust. Just remember to preheat the oven.
    Cook all your meats. Make sure they are done. Yes, you can put raw meat on your pizza and cook it that way. However, you are taking the chance that it'll be greasy and make your dough soggy. If you're using bacon, only cook it to barely done. Otherwise you'll end up with blackish bacon. Unless of course you like your bacon like that.
    While the meats are cooking, chop all your veggies. Make sure they are either thin slices or small dices. This allows the veggies to cook through, while they flavour the entire pizza also. If you are making 2 so that you don't have onion or something like that on yours...don't bake them together. The flavor will transfer.
    Once all that is done and your dough has risen, it's time to play a little. Some people like to roll the dough out into a circle or what-have-you. I don't do that. Let's not kid ourselves, it's near impossible to roll the dough into a perfect circle or rectangle to fit the pan exactly. There is an easier way. Lightly spray your pan with oil. I use olive oil spray. They sell it in the grocery aisle just about anywhere. Set your dough into the pan. Yep, just plop it right on there. Spray your hands with the oil to grease them up. Now you will gently push from the center outwards. Trying to keep the thickness even. It takes only a small amount of patience. Now we have our dough on the pan. No...don't precook it. I don't care what the package says. It makes your pizza soggy. My hubby does this, and every time it's soggy. Now we will put a small amount of olive oil on top of the dough. We want only a very thin layer. I know, it just makes it taste better. We do the same with the pizza sauce. Now we only want a thin layer...any more and it'll get soggy. Now we 'season' our pizza. You'll sprinkle salt, pepper, and oregano over the sauce. Time for the toppings! Put them on however you like. Then comes the cheese. What works best for me is to start a little away from the edge and pile it. Then gently push toward the edge. This allows me to have sauce, toppings, and cheese all the way to the very edge of my pizza with little or no mess. You can put however much cheese on you like. you can put the cheese on before the toppings, but it's not as good that way. Usually it only takes a 12oz bag of shredded cheese, whatever the size is that's larger than the 8oz. One last thing to do before you cook it. Season the cheese. Sprinkle the salt, pepper, and oregano over it one last time. It flavors the pizza. If you don't the pizza can taste rather plain. As long as you sprinkle, it'll only enhance the flavor, it won't overpower it.
    Bake at whatever temperature you chose. At 375°F it usually takes around 20 minutes. It all depends on how much is on it, and the type of pan. Depending also on the thickness of the dough. It's done when the cheese is melted. Also, use a spatula to lift and see the center underneath the pizza. You'll see it golden brown when it's done. Cut and eat it when it's done. Use parmesan on the top if you like, you won't really need it. Just depends on whether or not you like it.
    Have fun making your own! Kids really like this also. Using smaller pans or just making small circles and placing on a cookie sheet can be an activity for a party.

    Monday, March 14, 2005

    St Patricks Day Tradition 

    So St. Patricks Day is quickly approaching and I thought I would share my family recipe for corned beef and cabbage I make this year after year ...Kind of like I have New Years, Thanksgiving and Christmas traditions.. You know what I am talking about there are just certain things that you make every year. So here it goes .....
    Corned Beef and Cabbage
      Directions
    1. Preheat the oven to 350°F. Line a 9x13 inch roasting pan with aluminum foil,leaving enough extra extending over the sides to cover and seal in the roast.
    2. Rinse the brisket and pat dry. Rub with pickling spice and place in the prepared roasting pan.
    3. Arrange celery, orange and onion slices on and around the roast. Pour in water and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
    4. Bake about 4 hours; until the meat is tender.
    5. About 45 minutes before roast is done, heat 3 Tbsp. of margarine and ¼ cup water in large pot. Add cabbage and apples, cover and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom.
    6. Remove roast from oven; keep covered with foil and let rest for 20 minutes before slicing. This allows juices to be absorbed back into the center of the meat, rather than running out when slicing.
    7. Serve with remaining butter and sliced corned beef.
    Hope you enjoy this St. Pat's Day treat

    Friday, March 04, 2005

    Measurement Conversion 

    Taken from this site

    Baking Substitutes 

    Ever run out of an ingredient when you're making cookies, cake, etc? I found a few ways around it, without having to visit the grocery store.

    Coloring Easter Eggs 

    I found this in my recipe binder. It's an all natural way to dye eggs. Meaning natural ingredients vs. food coloring.
      Directions
    1. Place eggs in saucepan; cover with water.
    2. Add 1 tablespoon White Vinegar for each cup water used, and 1 item from list above.
    3. Simmer eggs for 20 minutes.

    Tuesday, February 22, 2005

    Chocolate Snacking Cake 

    I got this delivered to my e-mail today for entering the Reader's Digest Chocolate Sweepstakes. If you want to visit the site itself I got this from, click the title link.
    Chocolate Snacking Cake
    This delicious cake is studded with mini-chocolate chips, a great way to get rich chocolate flavor in every bite and still keep calories in check.
    Cooking Time: 35 minutes + cooling
    Preparation Time: 15 minutes
    Number of Servings: 36
    Per serving: Calories 77, fat 1 g, saturated fat 0.5 g, cholesterol 0 mg, sodium 68 mg, carbohydrates 15 g, fiber 1 g, protein 1 g
      Directions
    1. Preheat oven to 325°F. Line 8-inch square baking pan with foil, leaving 1-inch overhang. Sift flour, baking powder, and 1 cup cocoa together into small bowl, and add baking powder and salt. Heat buttermilk and espresso in small saucepan over low heat until espresso is dissolved.
    2. Mix granulated and brown sugars, applesauce, buttermilk mixture, and vanilla in medium bowl. Stir in flour mixture just until blended. Beat egg whites in large bowl with electric mixer at high speed just until soft peaks form. Fold egg whites into batter. Stir in chocolate chips.
    3. Scrape batter into pan. Bake 35 minutes or just until set (do not overbake). Cool in pan on wire rack 15 minutes. Lift out cake and set on rack to cool completely. Sift confectioners' sugar and remaining cocoa over cake. Cut into 36 squares, 1 ½-inches each (approximately ½ business card). One serving equals one square.
    4. Wrap leftover cake in heavy-duty foil and freeze for up to one month.
    From ChangeOne.

    Thursday, February 17, 2005

    Food Network Recipe Ideas 

    So I was just watching Paula's Home Cooking with Paula Deen on the food network which I always do and she just made the super easy pineapple upside down biscuits....I love pineapple upside down cake and I would give you guys the recipe but it is copyrighted, even though what are the chances of them finding the recipe here, but knowing my luck I would get caught and go to the pokey..So go check the recipe out yourself....I have made several things of hers and they are delicious....I have made the krispy kreme doughnut bread pudding, the pineapple cheese bread,the south Georgia caviar (which by the way is not what you think),and the strawberry mold...I have her recipes in my little recipe box...Hell I won't go to Barnes and Noble and buy cookbooks if I see something I want to make I jump on the old internet here and print them out....I also like Semi Homemade with Sandra Lee, she has great easy recipes... So if you watch Food Network tell us what you like to watch and what recipes you have tried.. And remember ladies and gents asks us your recipe questions... We want this page to be a hit. Till next time....Happy Eats UPDATE: I made the pineapple upside down biscuits last night and it tasted like the real deal and alot less trouble

    Monday, February 14, 2005

    Valentines Day Complete Meal Deal 

    Are you stressing on what to do for Valentine's Day Dinner? Here is a complete meal idea that will sure swoon your sweetheart. For starters we are going to make a Colorful Vegetable Salad, then we will have stuffed chicken breast with a side of orange rice medley, and dessert we will have chocolate dipped strawberries....Yummmmm. So gather round time is running out and lets begin. In a large bowl, toss the vegetables. In a jar with a tight fitting lid, combine the dressing mix, oil, and vinegar; shake well. Pour over the salad and toss. Refrigerate at least three hours before serving. In a saucepan, over medium heat, sauté onion and peppers in oil till tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 15- 20 minutes or until most liquid is absorbed. Stir in the oranges. Heat your oven to 375°F. Melt butter in a large nonstick skillet over medium heat. Add onions; cover and cook for 12 minutes, stirring occasionally. Remove from heat; stir in bread, pistachios, cranberries, apricots, and thyme. Stir in broth; toss until moist. Pound your chicken breast till it is ½-inch thick. Mound your stuffing crosswise down the middle. Fold sides of chicken over stuffing into a tight roll. Skewer with toothpicks to help keep stuffing enclosed. Place pick side down in pan; wrap bacon crosswise around meat tucking ends under. Roast for 60 - 70 minutes.

    Chocolate dipped Strawberries
    You need a pint of strawberries, and some melting chocolate. Make sure you clean and hull the strawberries. Melt some chocolate in a double broiler. With a skewer dip a strawberry into the chocolate and feed your favorite valentine. You never know, passions explode from this desert.

    Wednesday, February 09, 2005

    Fresh Cranberries aren't just for the holidays 

    We all associate cranberries with the holiday season...With this tasty treat you can enjoy anytime. In a food processor mince up your fresh cranberries. In a large bowl combine the cranberries, pineapple with the juice, a a pkg of jello. Stir together. Place in refrigerator for several hours before serving..

    Monday, February 07, 2005

    Marinated vegetables 

    My grandmother just gave me this recipe...I used to make it all the time...Its good. Bring above to a boil - Remove from heat and allow to cool. Pour marinate over vegetables, and mix together softly.. Will keep in the refrigerator for up to 2 weeks.

    Sunday, February 06, 2005

    Spinach Artichoke Dip 

    So the "Big Game" is today and while the guys watch it I am going to veg..since I have already been shopping..So I am making myself a treat and here it is. Preheat your oven to 375°F. Lightly grease a 7 x 11 baking dish. In a medium bowl mix together the cream cheese,and mayonaise until smooth. Mix in the artichoke,spinach and parmesan cheese. Season with garlic and lemon juice. Spread evenly into baking dish. Bake covered for 20 minutes or until top is lightly brown. You can serve this with crackers,or bread.

    Thursday, February 03, 2005

    Decadent fudge 

    Ok so I needed a chocolate fix, and really wanted some homemade fudge, but the last time I tried to make it well lets say it was down right awful... SO I came across this recipe, and it hasn't failed me yet, have made it twice since Christmas. Combine the butter,milk and chocolate chips-- heat on low heat heat till chocolate is melted. Mix with sugar and vanilla. Pour into a lightly greased square pan and refrigerate till firm.

    Wednesday, February 02, 2005

    The One thing I cannot live without 

    The one kitchen appliance I cannot and will not live with out is my slow cooker.... I love my slow cooker. I cook in it at least once a week.. Today I have my roast in it... I took a 4 lb roast covered it in peppercorns.. you really have to push them into the meat to stay there. I put some water in the crockpot covered at least half my roast in water... Water is the key indgredient when slow cooking.... I let the roast cook on low for about 4 hours, then I added 2 cans of cream of mushroom soup.I let that cook for a another couple of hours, Right now I have it on simmer... About 1/2 hour before we are set to eat I will add some brown gravy mix .... Pour the gravy mix in a measuring cup and add just enough water to make a paste then add that to your roast...If you don't premix you will never get the clumps out... Anytime I have to prepare a meal my guests always ask me to fix the roast....Since my husband does not like whole potatoes other than baked.. I serve this with mashed potatoes, and glazed carrots( I glaze them with Hot Pepper Jelly) they have a little kick to them...Today I am suprising him with homemade rolls...What is the one kitchen appliance you can't live with out and if you have a recipe to go with it please share

    Links to Flourless Cakes 

    Apparently I don't have one so I am going to post links I found in a search. Just highlight what you want, right click, print, print selected area, this way you wont get all the crap, just the words you're looking for. This should be enough variety to find one you want. I glanced at them, but did not read them. The key to a flourless cake is the eggs. They must be whipped to be quite airy. You'll need a fairly powerful beater. Stick beater would take the least amount of time. Some of these recipes are copyrighted, so I cannot post them here. However, you are allowed to post the link. You are also allowed to use it at home. Sorry I can't post them for you.

    Tuesday, February 01, 2005

    In a hurry to bake and frost a cake.. I have your solution here 

    This has to be the far most easy cheat in baking and frosting a cake..... Find a cake mix that you really like... Prepare it according to package directions.... Prepare a bundt pan..... After you pour your batter into the pan.. Open up a can of frosting and put dallops of frosting on top of your cake.... Bake according to directions on package... when the cake is done invert it onto your cake plate... Let it cool and enjoy.
    Now this doesnt actually give you the fluffy layer of frosting. But it taste so good.
    If you dont like that idea then you can put a can of frosting in the microwave oven for about 30 seconds to melt it and pour this on top of your cooled cake.. I always try to find ways to save time in the kitchen.

    Monday, January 31, 2005

    Cheese Nuggets 

    This would make a great addition to your Super Bowl Festivities. Cut your cheese sticks into thirds. Place your flour in a plate and season with salt and pepper. Put the egg in a small bowl. Place your bread crumbs on a plate. Add your cheese piece to the flour and toss to coat. Dip in your egg and finally roll in the bread crumbs. Arrange your coated cheese pieces in a single layer onto a baking sheet. Let stand for 15 to 30 minutes ( 30 minutes works best) Pour the oil into a large skillet at least 1 inch deep and heat over medium heat. When the oil is hot carefullly drop cheese pieces in and fry until golden in color. Remove with a slotted spoon and drain on paper towels.... Serve with your favorite marinara sauce.

    Sunday, January 30, 2005

    Wine 101 

    I found the folowing in one of my many cookbooks. There is a right way and a wrong way to hold your wine glass. You should hold it by the stem rather than the bowl because the heat of your hand will quickly warm the wine.
    Red wine should always be served in a glass that is more rounded and has a large bowl this allows all the flavors to POP. Giving you that real taste.
    When pouring wine fill the glass no more than two-thirds full.

    Saturday, January 29, 2005

    To make life easier in the kitchen 

    Gather around everybody what you are about to learn in this lesson you may find a bit helpful when you are in the kitchen.... With the help of us you will be the queen of the kitchen in no time.

    Basic Guidelines for Grilling Meat 

    This is taken from my Great Grilling and Casual Cookouts recipe book. A couple of definitions first. Direct grilling is done over the coals/flames(gas grill) with no lid when grilling. Indirect grilling is done over a 'drip pan', with some water in it, and with the lid on when grilling. There will be 4 different 'tables' one for each type of meat/veggies. If anyone has trouble with the lists, let me know. I will try to make a table. I am still not that good at html. The list was easier for me.

    Friday, January 28, 2005

    Taffy Apple Salad 

    Taffy Apple Salad Drain the pineapple really good and save the liquid.In a medium size saucepan combine the pineapple juice, flour, sugar the beaten egg and it has to be beaten prior to adding to the mixture and the vinegar Cook on medium heat stirring constantly until slightly thickened. Let this mixture cool completely. In large bowl combine pineapple, marshmallows apples and ½ of the peanuts. Mix Cool whip with the cooled liquid mixture; fold into fruit. Chop the remaining nuts and sprinkle on top. Chill in the fridge before serving.... You have to follow the directions to a tee if not it will not turn out right..... I make this all the time it really is a great snack....

    Salsa Making Lesson 

    I like mild salsa, so that's what I'll create for you. Remember, all measurements are RELATIVE. I rarely actually use measurements, so do not be afraid to expiriment. I like Tina's recipe. I just have my own taste when it comes to salsa. I did after all, make a lot of salsa in mexican restaraunts. There will be a future post for a different flavored, chunky hot salsa recipe. Have to get cooperation from the husband. Now we have all of our 'stuff'. This part is easy. Throw it all in the blender. If you have a stick mixer great. One thing though, do not overmix, you don't want to taste tomato sauce. You want it to be smooth. Do put in your spices as they will mix thoroughly into your other flavors. The thing about salsa is, the longer it's been made, the more your flavors will develop. If you are using immediately, then it's ok to adjust your spices. If you are using it later on, adjust spices then. Trust me, I have tasted salsas and they are very different with just one day's difference. Go, expiriment, enjoy the simplicity of salsa with the ability to 'make it your own'. Cooking can be a fun expirience. On a side note, I expiriment with all food I make. If I don't like it, it goes in the trash, No one knows when I make bad things.
    Tip: Salsa takes a long time to go bad. I am going to tell you how to 'tell' if it does. This applies to anything with tomatoes in it. If you see it boiling in the refrigerator, it is bad. Not until that point. Salsa is good for a long time. By boiling I mean boiling. You may want to try this to see, I find it highly amusing.

    Pico de Gallo Lesson 

    Ever wonder how they make it? That stuff you get at the restaraunt, some call it chunky salsa. It is salsa as strictly defining it, but most people don't consider it that, since it is fresh veggies. I taught my husband how to make it. It was one of the few things he didn't know about mexican cooking. (Note: if you were really eating authentic mexican food, it would have no flavor. No salt, no pepper, etc. They are/were a poor country, those things are luxuries.) 15+ years expirience cooking mexican, at that time, and I taught him something. I was so proud. This is so amazingly simple. I will give ingredients, then directions. This lesson will look like a recipe! We will prepare our ingredients first. First thing you need to do is wash the scallions, we need them to be dry when we chop them. Go get a clear bowl, container, whatever. It needs to be clear, we are using relative measurements. We are measuring in layers. De-seed and dice your tomatoes. I prefer small pieces, you choose your own preference.
    First Layer: Put all the tomatoes in the bowl. Preferably our bowl is square or has straight sides.
    Next layer: Peel and dice your yellow onion, these really should be small pieces. Layer enough on top of the tomatoes to cover them completely.
    Next Layer: Peel and dice your purple onion. We are using less purple then yellow. This layer should cover the yellow, but still be able to see some of them.
    Next layer: Scallions, these need special instructions to chop. I will show the easiest way to do it. Leave the rubber bands on. Chop of the end of the green parts, just so there aren't any nasty's on them. Use a chef's knife for this. With the back end of the blace, we are going to dice them very thinly. You can do this, it just takes practice. Note: The back end of a chef's knife, closest to the handle, is always the sharpest. You need a sharp knife for this. I can do this fast, but you can go as slow as you need to. With the back end we are using a 'curving' motion. Back end comes down, pushes across the entire bunch, lifts back up. Keep your fingers out of the way, this is why we use the rubber bands, it helps hold them together. Cut all the way down to the other end, moving the rubber bands when necessary. If you get big chunks, never fear, I will help with that too. Just pile them up, use the same curving motion with the knife, but this time use your other hand to hold down the front of the blade. Chop in a diagonal arc. Scoop back into a pile, repeat until you have the size you want. This will also work with anything you want chopped smaller. It just makes the scallions messier, and we want pretty. One bunch should be sufficient, they have a strong flavor. Sprinkle over the purple onions.
    Next Layer: the peppers. Not much I can tell you about the amounts. If you want very hot, use a lot. If you want very mild, you can actually get away with using none at all. I use a paring knife to cut into very small pieces. This way ensure you get a little pepper with each bite. That is why we added it isn't it? Just sprinkle over green onions.
    Now we have all our layers. Cool we're almost done. We have come to the trickiest part. Sprinkle, I said sprinkle, salt over the top. We don't want to taste the salt! Splash the lime and lemon juice on top. We don't want the flavors, we are preserving the colors of our veggies, with the plus of making them last longer. I use lime juice along with the lemon, as this enhances the flavor, without tasting either one. Stir with a wooden spoon. Gently, we don't want to bruise the tomatoes. A little secret: I actually use my hands to stir, much easier and gentler.
    Taste it. Using a tortilla chip is good for this, but if you use a salted one it will not taste the same. If you don't have an unsalted chip, use a small piece of flour tortilla. If you want more (insert veggie here) add more. This is why I titled it lesson instead of recipe. The trick here is not adding spices. We are going for a fresh veggie mix. You don't need those spices. If you want them, go make salsa, that's what you are wanting. The longer these stay in the refrigerator, the more the flavors blend. This is tricky, if you leave too long, you will taste the lemon/lime juice. A couple of days shouldn't hurt it. If you want those flavors, don't add more to the salsa, just leave a couple days. We want the consitency of salad not salad dressing.
    Note: despite being so easy to make, the reason a restaraunt will charge more for this is the fresh veggies.

    Its Salsa Time 

    Thats right don't add water to hot oil what was I thinking.... I know you drop water on a griddle if you are making pancakes..... Ok Ok Its Salsa Time... This recipe is very different and unusual I mad it for New Years Eve and it was a hit I just started throwing stuff together and came up with it myself..... Mix everything together and walah you have a very unusual salsa...... When I made this I wrote down how much I put in there but trust me you can add more or less of any of it depending on your taste...... I love cilantro..... I added it once to a lemon sauce I made now that was different...I may submit a desert recipe next ..... now that is where I get creative..... So folks bring your empty stomachs and a fork and lets eat.....Micki are you still asleep?

    Thursday, January 27, 2005

    Lesson:Tortilla chips 

    Find the cheapest corn tortillas you can buy. Do not buy the ones that can just be heated without oil. Those will not work.
    Use a chef's knife to cut a 'stack' of tortillas into fourths. (*Note: ALWAYS use a dry towel over the knife, so if your hand slips you won't cut a finger off.*)
    Heat any kind of oil you like, to 350F. Tip: you can check this by dropping a pinch of flour into the oil, if sizzles immediately it's ready.
    Here's the trick. When you drop the tortillas into the oil, have a pair of tongs at the ready to stir them. When I say stir, I mean Gently push down and out. It will take practice, but anyone can do this. They do not take more than 30 seconds to cook. They will not be brown if you are using fresh grease. That's ok, they will be crispy. If you are new at this, you should taste your first batch to make sure you have the hang of it. Shake salt over them, if you like.
    Note: You can also shake Hidden Valley Ranch Buttermilk Dressing Mix over them, put into bag and shake. These are much better then the Ranch chips you can buy.

    Ranch Cheese Chip Dip 

    This recipe is fantastic.... It is always a crowd pleaser at my Super Bowl parties... What is a Super Bowl Party without the beer... Well you now have
    BEER DIP Combine the cream cheese and the dressing mix in a bowl; stir in the cheddar cheese and then the beer.(Dont add the beer and the cheese at the same time for some reason it really screws this up.) The mixture will appear to be mushy. Cover and chill at least 3 hours but it is best if chilled over night.... Did you save the remainder of your beer.. Drink up... This dip is really good on warm tortilla chips..

    Golden Chicken Nuggets 

    This one can be either an appetizer or the main dish. My kids loved this. I substituted the parmesan with the fake parmesan you buy at the store. If you do this add a little less. It was a bit salty. Tip for cooking things with breading: Allow time for the breading to look like it blended into the meat. This will make it crunchier and you will not lose as much breading. Tip for measurements: If recipe calls for measurement of #teaspoon chopped something, you should chop then measure. If calls for measurement of #teaspoon something, chopped measure first then chop.
      Directions:
    1. Heat oven to 400°F. Line baking sheet with aluminum foil. (Parchment paper is better for anything like this.)
    2. In large bowl, combine bread crumbs, cheese, season salt, salt, thyme, basil and parsley; mix well. Dip chicken into butter, then roll in crumb mixture.
    3. Place chicken on baking sheet. Bake 10 minutes or until chicken is no longer pink in center.
    makes 30 servings

    First Recipe: Chili Lesson 

    Ok, I think the appropriate first one is going to be about chili. In honor of the Superbowl on Feb 6. I'm going to tell you something about cooking chili. Measurements are relative.There are a few basic things you throw in, then season to taste. Thus ends our chili lessons. I will scour my vast repertoire of recipes for a chili one I can approve of.
    *Note: chili powder has cumin(mexican seasoning also good itself to add to chili), garlic, oregano. Check the label of your bottle. There are different mixes depending on the brand.
    micki

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