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 TemperaturesEggs: 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 Equivalents16 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 EquivalentsApples-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 Drinks1 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.
International Conversion Chart(These have been slightly rounded to make measuring easier)
Volume(liquid) Measurements(U.S.=Imperial=Metric)
Weight Measurements(U.S.=Metric{grams})
Length Measurements(U.S.=Metric{centimeters})
Pan Sizes(U.S.=Metric)
Temperatures(°F=°C=Gas)
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
Measurement Equivalents
Customary Pan Sizes(pan-size=volume)
Fruit, Nut & Veggie Equivalents
Measuring Drinks
Can Sizes (can size=avg. weight=approx. cups)
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.
- Rosemary Orange Turkey
- Ingredients
- 1 (12 lb.) Turkey
- 3 T Olive Oil
- 2 oranges, cut into wedges
- 1 T Kosher Salt
- 2 t fresh ground Pepper
- 1 medium Onion, cut into wedges
- 3 sprigs fresh Rosemary
- 2 sprigs fresh Thyme
- 2 to 3 c. Chicken Broth
- 1/3 c. Orange Marmalade or apricot jam
- 3 T Cream Sherry
- 2 T Orange Juice
- 3 cloves Garlic, minced
- 2 T Butter, melted
- 2 to 3 c. Chicken Broth
- 1 T chopped fresh Rosemary or 2 t dried rosemary, crushed
- ½ c. Cream Sherry
- 3 T Cornstarch
- ½ t Salt
- ½ t fresh ground Pepper
- Turkey
- Glaze
- Gravy
- Directions
- 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.
- 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.
- 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.
- 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.
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.
- Dirt Cake
- Ingredients
- ¼ lb. Butter; room temp.
- ½ lb. Powdered Sugar
- 8 oz. Cream Cheese; room temp. 3 ½ c. Milk
- 12 oz. Cool Whip
- 2 pkg. Instant Vanilla Pudding; small
- Large pkg. Oreos; freeze 1 hour
- Directions
- Make sure the butter and cream cheese are at room temperature. Beat together butter, powdered sugar and cream cheese; until smooth.
- In another bowl, beat together milk, cool whip and pudding; until smooth.
- Mix together the 2 batters; blend well.
- Crush oreos in blender until fine.
- In an 8 ½ inch plastic flowerpot, starting with pudding mix, make 2 layers each pudding then oreo ending with the oreo mix on top. Garnish with plastic, or edible flowers, gummy worms, anything you think is appropriate. Keep refrigerated.
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!}
- Puppy Chow
- Ingredients
- 12 oz. Chocolate Chips, miniature melt quicker
- 1 c. smooth Peanut Butter
- ½ c. Butter or margarine
- 12 oz. Chex (plain!)
- 12 oz. Cheerios, I'd use plain, but honey-nut might taste good too.
- Powdered Sugar
- Directions
- Melt chocolate chips, peanut butter and butter in a pan together over low heat. Combine cereals and add to chocolate mixture; coat well. Pour mixture into a large paper bag with powdered sugar (how much you use is up to you) and shake until well-coated. Store in refrigerator.
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.
- Kitchen Measures
- 3 tsp = 1 Tbsp
- 4Tbsp = ¼ cup
- 8 Tbsp = ½ cup
- 12 Tbsp = ¾ cup
- 16 Tbsp = 1 cup
- 2 cups = 1 pint
- 4 cups = 1 quart
- 4 cups flour = 1 pound
- 2 cups sugar = 1 pound
- 3½ cups confectioner's sugar = 1 pound
- 2 2/3 cups powdered sugar = 1 pound
- 2 2/3 cups brown sugar = 1 pound
- 2 cups butter = 1 pound
- ½ cup butter = ¼ pound
- 4 ½ cups cocoa = 1 pound
- 8 squares unsweetened chocolate = ½ pound
- 2 2/3 cups raisins or dates = 1 pound
- 3 cups figs (chopped) = 1 pound
- 3 ½ cups walnuts (chopped) = 1 pound
- 60 marshmallows = 1 pound
- 1 cup molasses = 12 ounces
- 9 egg whites = 1 cup
- 12 egg yolks = 1 cup
- 5 eggs = 1 cup
- 1 ounce cocoa = 4 tsp = 1 square chocolate
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.
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
Corned Beef and Cabbage
- Indgredients
- 5 lbs. Corned Beef Brisket
- 2 Tbsp. Pickling Spice
- 1 large orange, sliced in rounds
- 2 stalks celery, sliced
- 1 large onion, sliced
- 1 cup+¼ cup cold water
- 6 Tbsp. Margarine,divided(use stick)
- 1 large head of cabbage
- 1 cup Golden delicious Apples, cored and quartered with peel(I use 2 medium apples)
- Directions
- 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.
- Rinse the brisket and pat dry. Rub with pickling spice and place in the prepared roasting pan.
- 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.
- Bake about 4 hours; until the meat is tender.
- 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.
- 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.
- Serve with remaining butter and sliced corned beef.
Friday, March 04, 2005
Measurement Conversion
Taken from this site
- Cooking Measurement Equivalents
- 1 tablespoon(tbsp)=3 teaspoons(tsp)=4 teaspoons(tsp){Depending on what you are cooking it can also be 4}
- 1/16 cup=1 tablespoon
- 1/8 cup=2 tablespoons
- 1/6 cup=2 tablespoons+2 teaspoons
- ¼ cup=4 tablespoons
- 1/3 cup=5 tablespoons+1 teaspoon
- 3/8 cup=6 tablespoons
- ½ cup=8 tablespoons
- 2/3 cup=10 tablespoons+2 teaspoons
- ¾ cup=12 tablespoons
- 1 cup=48 teaspoons
- 1 cup=16 tablespoons
- 8 fluid ounces(fl oz)=1 cup
- 1 pint(pt)=2 cups
- 1 quart(qt)=2 pints
- 4 cups=1 quart
- 1 gallon(gal)=4 quarts
- 16 ounces(oz)=1 pound(lb)
- 1 milliliter(ml)=1 cubic centimeter(cc)
- 1 inch(in)=2.54 centimeters(cm)
- U.S.–Metric Cooking Conversions
- 1/5 teaspoon=1 milliliter=1 oz=28 grams
- 1 teaspoon=5 ml=1 pound=454 grams
- 1 tablespoon=15 ml
- 1 fluid oz=30 ml
- 1/5 cup=47 ml
- 1 cup=237 ml
- 2 cups (1 pint)=473 ml
- 4 cups (1 quart)=0.95 liter
- 4 quarts (1 gal.)=3.8 liters
- 1 milliliter=1/5 teaspoon=1 gram=0.035 ounce
- 5 ml=1 teaspoon=100 grams=3.5 ounces
- 15 ml=1 tablespoon=500 grams=1.10 pounds
- 100 ml=3.4 fluid oz=1 kilogram=2.205 pounds
- 240 ml=1 cup=35 oz
- 1 liter=34 fluid oz=4.2 cups=2.1 pints=1.06 quarts=0.26 gallon
- U.S. to Metric
- Metric to U.S.
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.
- Cake Flour: Put 2 tablespoons Cornstarch into a 1 cup measuring cup; fill with Flour and sift together. Mixture equals 1 cup Cake Flour.
- An empty squeeze bottle from mustard is good for filling with icing to decorate cakes.
- Powdered Sugar: combine 1 cup Granulated Sugar and 2-3 tablespoons Cornstarch; place in blender for 45 seconds.
- Brown Sugar: combine 1 cup Granulated Sugar and 1-2 tablespoons Molasses; mix well.
- Buttermilk: Place 1 tablespoon White Vinegar in 1 cup measuring cup. Fill to 1 cup line with Cold Milk. Stir and let stand a few minutes and it will get to the consistency of buttermilk. Mixture equals 1 cup Buttermilk.
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.
- Coloring Materials
- Orange: use Yellow Onion Skins
- Yellow: use Ground Turmeric
- Pale Green: use Spinach Leaves
- Blue: use Canned Blueberries
- Beige to Brown: use Strong brewed Coffee
- Brown-Orange: use Chili Powder
- Directions
- Place eggs in saucepan; cover with water.
- Add 1 tablespoon White Vinegar for each cup water used, and 1 item from list above.
- 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
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
- Ingredients
- 1 1/3 cups sifted all-purpose Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup+2 teaspoons Unsweetened Cocoa Powder, divided
- ¼ cup Nonfat Buttermilk
- 1 tablespoon Instant Espresso Powder
- 1 cup granulated Sugar
- ½ cup packed Light Brown Sugar
- ½ cup Unsweetened Applesauce
- 2 teaspoons Vanilla
- 2 large Egg Whites
- ½ cup Semisweet Mini Chocolate Chips
- 1 tablespoon Confectioners' Sugar(also called Powdered Sugar)
- Directions
- 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.
- 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.
- 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.
- Wrap leftover cake in heavy-duty foil and freeze for up to one month.
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.
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.
- Colorful Vegetable Salad
- 1 cup broccoli florets
- 1 cup cauliflowerets
- 1 cup cherry tomatoes, halved
- ½ large red onion, sliced
- ½ can pitted ripe olives, drained and sliced
- ½ envelope of ranch salad dressing mix
- 2/3 cup of oil
- ¼ cup vinegar
- Orange Rice Medley
- ½ cup chopped onion
- ½ cup chopped green pepper
- ½ cup chopped sweet red pepper
- 2 tsp. olive oil
- 1 cup uncooked long grain rice
- 1 ½ cup chicken broth
- ½ cup orange juice
- ¼ tsp. salt
- Dash of pepper
- 1 can (11 ounces) mandarin oranges, drained and coarsely chopped
- Stuffed Chicken Breast
- 2 tbsp butter
- 2 cups chopped onion
- 2 slices firm whole wheat or white bread cut into ¼-inch cubes
- ¼ cup each of chopped pistachios, dried cranberries, and sniped apricots
- 1 Tbsp. chopped thyme or 1 tsp. dried thyme
- ¼ cup chicken broth
- 2 skinless boneless chicken breast
- 6 slices bacon
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.
- Indgredients:
- 1 pkg of fresh cranberries
- 1 can of crushed pineapple
- 1 box of any flavor of red jello
Monday, February 07, 2005
Marinated vegetables
My grandmother just gave me this recipe...I used to make it all the time...Its good.
- Indgredients:
- ¼ cup of oil
- ¾ cup vinegar
- ½ tsp pepper
- ½ tsp. salt
- ¾ cup sugar
- In the meantime combine the following:
- 1 can drained corn
- 1 can drained small green peas
- 1 can drained french style green beans
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 small jar of chopped pimientos
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.
- Indgredients
- 1- 10 oz. pkg frozen chopped spinach - thawed, drained and squeezed dry
- 1- 14oz. can artichoke hearts drained and chopped
- 3 cloves of garlic, minced
- 1/2 cup mayonaise not salad dressing but real mayonaise
- 2 - 8 oz. pkgs cream cheese, softened
- 2 Tbsp. lemon juice
- 1 cup of Grated Parmesan Cheese
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.
- Indgredients:
- 2 sticks of butter
- ½ cup milk
- 1-12 ounce bag semi sweet chocolate chips
- 4 cups of powdered sugar
- 1 tsp. vanilla
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.
- Flourless Chocolate Cake (French). This recipe is copyrighted.
- Flourless Carrot Cake
- Flourless Espresso Cake
- Link to Gluten Free Cakes, for those with wheat allergies
- Flourless Chocolate Mousse Cake
- Easy Flourless Chocolate Cake
- Link to Low Carb Cake Recipes
- Flourless Lemon Cake
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.
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.
- Indgredients:
- 8 ounces of string cheese, room temperature
- ½ cup all purpose flour
- salt and pepper to taste
- 1 large egg lightly beaten
- ½ cup Italian Bread crumbs
- Extra Virgin Olive Oil or regular vegetable oil
- A bottle of your favorite marinara Sauce
Sunday, January 30, 2005
Wine 101
I found the folowing in one of my many cookbooks.
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.
- RedWine: is made from black grapes that are fermented with the skins and pips. Styles range from light and refreshing to sweet and fortified.
- Cabernet Sauvignon: is full flavored and intense.
- Pinot Noir: is silky and mellow
- Shiraz: is deep,rich and full bodied typically a dessert wine
- The following reds are served at a very cool room temperature and allowed to warm in the glass.
- Rosè: is produced from the black grapes.
- Blush: the skins of the black grapes are left to mascerate; the result is a pinkish blue with a coppery hue.
- Zifandel: is the most common.
- White: can be made from white or black grapes. White wines vary from bone dry to golden sweet. This wine is served chilled.
- Sauvignon Blanc: is a tangy zesty wine.
- A blend of Sauvignon Blanc and Semillion produce a rich, nutty flavor
- Sparkling: a yeast and sugar solution is added to dry table wine-The wine is sealed for a second fermentation.
- Champagne: is the perfect example.
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.
- Did you know if you cut a head of lettuce with a knife it will cause the lettuce to turn brown. To remove the core of the lettuce simply bang the bottom on your counter, Turn the lettuce over anc twist and pull the core right out
- If you are measuring or mixing something sticky, to ensure that you get every last amount out, simply spray the utensil you are using with a non stick cooking spray,this trick also works when you re grating cheese. The spray makes clean up a snap
- Always preheat your skillet prior to adding you butter or oil. This will keep your food from sticking. Thanks to todays marvelous inventions we now have Teflon.
- To keep an onion longer just rub the left over side with butter.
- Place a folded,damp towel under the bowl and it won't slip and slide while mixing
- Stir eggs gently while they are boiling to keep the yolks centered. This makes deviled eggs prettier
- Adding a pinch of salt to chocolate dishes enhances the flawor
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.
- Poultry(any kind of bird)
- Chicken, broiler-fryer, half|1¼lb.-1½lb.|Medium temperature|doneness:tender; no longer pink|Direct Grill time: 40-50 minutes|Indirect Grill time: 1-1¼ hours
- Chicken Breast half, skinned and boned|4-5 oz. each|Medium temperature|doneness:tender; no longer pink|Direct: 12-15 minutes|Indirect: 15-18 minutes
- Chicken Quarters|2½-3lb. total|Medium temperature|doneness:tender; no longer pink|Direct: 40-50 minutes|Indirect: 50-60 minutes
- Meaty Chicken Pieces|2-2½lb. total|Medium temperature|doneness:tender; no longer pink|Direct: 35-45 minutes|Indirect: 50-60 minutes
- Turkey Breast Tenderloin Steak|4-6 oz. each|Medium temperature|doneness:tender; no longer pink|Direct: 12-15 minutes|Indirect: 15-18 minutes
- Beef Pork or Lamb
- beef Boneless Sirloin Steak:
- 1-inch thickness|Medium temperature
- Medium Rare|Direct: 14-18 minutes|Indirect: 22-26 minutes
- Medium|Direct: 18-22 minutes|Indirect: 26-30 minutes
- 1½-inch thickness|Medium temperature
- Medium Rare|Direct: 32-36 minutes|Indirect: 32-36 minutes
- Medium|Direct: 36-40 minutes|Indirect 36-40 minutes
- Flank Steak|¾-1 inch thickness|Medium temperature|Medium|Direct: 12-14 minutes|Indirect: 18-22 minutes
- Ground Meat Patties|¾-inch thickness(4 per pound)|Medium temperature|No pink remains|Direct: 14-18 minutes|Indirect: 20-24 minutes
- Steak(blade, chuck, top round)
- 1-inch thickness|Medium temperature
- Medium Rare|Direct: 14-16 minutes|Indirect: 45-55 minutes
- Medium|Direct: 18-20 minutes|Indirect: 60-70 minutes
- 1½-inch thickness|Medium temperature
- Medium Rare|Direct: 19-26 minutes|Indirect: 50-60 minutes
- Medium|Direct: 27-32 minutes|Indirect: 1-1¼ hours
- Steak(porterhouse, rib, rib eye, sirloin, T-bone, tenderloin, top loin)
- 1-inch thickness|Medium temperature
- Medium Rare|Direct: 8-12 minutes-Indirect: 16-20 minutes
- Medium|Direct: 12-15 minutes|Indirect: 20-24 minutes
- 1¼-1½ inch thickness|Medium tempurature
- Medium Rare|Direct: 14-18 minutes|Indirect: 20-22 minutes
- Medium|Direct: 18-22 minutes|Indirect: 22-26 minutes
- Pork Chop (Note: pork should be cooked until juices run clear)
- ¾-inch thickness|Medium temperature|medium|Direct: 8-11 minutes|Indirect: 20-24 minutes
- 1¼-1½ inch thickness|Medium temperature|medium|Direct: 25-30 minutes|Indirect: 35-40 minutes
- Lamb Chop|1-inch thickness|Medium temperature
- Medium Rare|Direct: 10-14 minutes|Indirect: 16-18 minutes
- Medium|Direct: 14-16 minutes|Indirect: 18-20 minutes
- Kabobs|1-inch cubes|Medium temperature|Medium-Direct: 12-14 minutes
- Fish and Seafood
- Dressed Fish|½-1½lb.|Medium temperature|doneness: flakes off|Direct: 7-9 minutes per ½lb.|Indirect: 20-25 minutes per ½lb.
- Fillets, Steaks, Cubes(for kabobs)|½-1 inch thick|Medium temperature|doneness: flakes off|Direct: 4-6 minutes per ½-inch thickness|Indirect: 4-6 minutes per ½-inch thickness
- Sea Scallops(for kabobs)|(12-15 per pound)|Medium temperature|doneness: opaque|Direct: 5-8 minutes|Indirect: 5-7 minutes
- Shrimp(for kabobs)
- Medium size(20 per lb.)|Medium temperature|doneness: opaque|Direct: 6-8 minutes|Indirect: 6-8 minutes
- Jumbo size(12 to 15 per lb.)|Medium temperature|doneness: opaque|Direct: 8-10 minutes|Indirect: 10-12 minutes
- Vegetables(Vegetables contain little fat to drip off, only need to direct grill.)
- Asparagus|Preparation: Snap off and discard tough bases of stems. Precook, then tie in bundles with strips of cooked green onion tops.|PreCook time: 3-4 minutes|Direct: 3-5 minutes
- Corn on the cob|Preparation: Remove husks. Scrub with stiff brush to remove silk. Rinse, pat dry.|PreCook time: none|Direct: 20-30 minutes
- Eggplant|Preparation: Cut off top and blossom ends. Cut crosswise into 1-inch thick slices|PreCook time: none|Direct: 8 minutes
- Fennel|Preparation: Snip off feathery leaves. Cut off stems.|PreCook time: 10 minutes; cut into 6-8 wedges|Direct: 8 minutes
- Fresh baby carrots|Preparation: Cut off tops. Wash and peel.|PreCook time: 3-5 minutes|Direct: 3-5 minutes
- Leeks|Preparation: Cut off green tops; trim bulb roots and remove 1-2 layers of white skin.|PreCook time: 10 minutes until tender; halve lengthwise|Direct: 5 minutes
- New Potatoes|Preparation: Halve potatoes.|PreCook time: 10 minutes until almost tender|Direct: 10-12 minutes
- Pattypan Squash|Preparation: Rinse; trim ends.|PreCook time: 3 minutes|Direct: 20 minutes
- Sweet Peppers|Preparation: Remove stems. Cut in fourths. Remove seeds and membranes. Cut in 1-inch wide strips.|PreCook time: none|Direct: 8-10 minutes
- Zucchini or Yellow Summer Squash|Preparation: Wash; cut off ends. Cut in fourths lengthwise.|PreCook time: none|Direct: 5-6 minutes
Friday, January 28, 2005
Taffy Apple Salad
Taffy Apple Salad
- The Wonderful Decadent Indgredients
- 1-12 ounce can pineapple chunks drained but reserve the liquid
- 4 cups of mini marshmallows they have to be the mini white ones ONLY
- ½ cup of granulated sugar
- 1 Tbsp flour All Purpose ONLY
- 1 medium egg; well beaten
- 1½ Tbsp white vinegar Yep vinegar
- 8 oz. Cool Whip and it has to be Cool Whip not generic you dont get the same flavor
- 3 cups of diced Red Delicious apples
- 1½ cups spanish peanuts
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.
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.
- Basic Salsa Ingredients
- TomatoesWe're going to start small. I recomend using canned tomatoes. My favorite for this is diced, as crushed starts tasting like tomato paste. If you want to make the salsa chunky, you can do the blending of seasonings/herbs with ½ of one can in your blender. 2-14 ounce cans diced tomatoes
- HerbsYou can use almost anything and still have a good salsa. Be careful of the kinds you use. Fresh herbs are strong. We want a hint of flavor, a blending. The only kind I like to put in is cilantro. I buy it fresh. They come in bundles. I am unsure how many to use for just 2 cans. I would start with ¼ of the bunch. Remember you can always add, but never take away. Choosing CilantroExamine the bunches at the store. You want, if possible, all the leaves to be bright green. You will need to wash them, set aside to drain a bit. You don't want too much water to dilute the salsa. I can visualize oregano as an addition also.
- PeppersNo, it's not black pepper, white pepper. If you want the pepper flavor with no heat, go with Bell Peppers, it's rare to get a 'hot' one. I recommend Jalapeno or Serrano peppers. They have a little heat, but will give you flavor and ultimately not any 'real' hotness. Choosing your peppersFor mild, you want a light green colored pepper, no black spots (these do not indicate rotting, they indicate hotter). 1 or 2 small serranos or 1 small jalapeno. For the purpose of mild, you will de-seed these. Use sandwich baggies or plastic gloves to do this or your eyes will not thank you. The heat stays on your hands for quite some time. Using a 'paring' knife, cut in half. With the blade of the knife, peel out the seeds and the 'white skin' you see. That white part holds heat also. You can chop if you want, but it is unnecessary as we are going to be using a blender.
- SpicesThis is something you have to be careful with. I have never measured these things. I start by using 'dashes' of each and taste adding more to get the flavor I want. I use garlic powder, salt, cumin. I like garlic flavors so I add more of that more than anything else. The salt is only to enhance flavor, you should NOT be able to taste it. In fact, with a 'perfectly' made salsa, no flavor should 'reach out and grab you'. You should have a hard time picking out which spices/herbs were used. This is my personal opinion and should be taken as such. Do not be afraid to expiriment.
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!
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.
- Ingredients
- Tomatoes: I recommend romas, they are usually the firmest. I also prefer to deseed them as this gets the extra liquid out. We are not making 'regular' salsa
- Yellow Onions: yes, specifically yellow. There is a reason, trust me.
- Purple Onions: Usually just one, these things are big.
- Green Onions: Also known as scallions. Note: I will be referring to them as such. When choosing, pay attention to the center of the bunch. We do not want wilted green stalks, if at all possible. Bright, light green in color. Rinse them, they have unseen dirt/sand on them. It is important to let them dry.
- Peppers: The amount and kind is going to depend on your taste. How hot, which flavor you like best. Green, red, yellow, etc Bell peppers will have no heat. Jalapeno or Serrano are recommended. Anahiem and Banana are acceptable, they are pretty mild too. Do not use habenero peppers. You will sh*t fire!
- Lime juice: You will only need a splash.
- Lemon juice: Again, only a splash.
- Salt: this is only to enhance flavor, should not be able to taste it!
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.....
- Indgredients:
- 1 cup of frozen cherries thawed and chopped
- 1 large Granny Smith Apple; peeled and chopped
- about 1 tsp of grated lime peel
- ¼ cup lime juice
- 3 tbsp honey
- 1 jalepeno pepper chopped and seeded
- 3 tbsp fresh cilantro chopped
- 2 tbsp chopped onion
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.
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
BEER DIP
- Indgredients:
- 2(8 ounce pkgs) Cream Cheese, soften to room temp
- 1(1 ounce pkg) Ranch Dressing Mix
- 2 cups shredded Cheddar Cheese
- 1/3 cup Beer(any flavor) I use Bud Light
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.
- Ingredients
- ½ cup fine dry Bread Crumbs(plain)
- ¼ cup(1 ounce) freshly grated Parmesan Cheese
- 2 teaspoons Season Salt (Lawry's is a good choice here)
- 1 teaspoon Salt
- 1 teaspoon dried Thyme
- 1 teaspoon dried Basil
- ¼ teaspoon chopped fresh Parsley
- 4 boneless, skinless Chicken Breasts, cut into 1-inch pieces
- ½ cup melted butter
- Directions:
- Heat oven to 400°F. Line baking sheet with aluminum foil. (Parchment paper is better for anything like this.)
- 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.
- Place chicken on baking sheet. Bake 10 minutes or until chicken is no longer pink in center.
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.
*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
- Ingredients:
- Meat Can be anything, your preference. I suggest ground beef, beef chunks, some like chicken or turkey. Usually 1 lb. is enough to feed 4-6 hungry people.
- Beans Only if you like them. 1lb. will be enough with 1lb. of meat. My husband swears by his pinto beans. This is what mexican restaraunts use. He says it tastes better if you cook them yourself, not use a can. To cook the beans: fill a large pan, such as a dutch oven, with water, pour the beans in. Bring to a boil. Boil rapidly, adding water as necessary until the beans are soft. This can take anywhere from 1 hour to several. If you would like to season them, garlic powder and salt are good options. Do not use too much or it will alter the flavor of your chili. Ultimately what you want is a 'hint' of flavor.
- Tomatoes Some people like to use fresh, this is unnecessary. We use diced in can tomatoes. My husband also uses a large can of V8. I'd say about 4-14oz cans should do it. If you don't like chunky chili, do not use crushed tomatoes, it starts tasting like tomato paste. Use a blender to smooth it out.
- Spices Ultimately, this is what makes it chili and not soup. Chili pepper and Chili powder are two very different things. Use less chili pepper than you would powder, it is stronger and can have a bitter aftertaste. Always salt and pepper to taste. Use garlic powder not garlic salt, this can make your chili too salty by the time you get the appropriate garlic flavor.
- Any other veggies are optional. Some add onions, green onions aka scallions, carrots, corn. Use good judgement. Make a small pot, taste it, if you like it make a bigger one.
*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