Recipe Swap

Conversion Charts

2005-12-21T09:56:00.000-08:00

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.

Rosemary Orange Turkey

2005-11-22T08:34:00.000-08:00

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.

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

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.

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.

Lost...and found again

2005-08-23T08:30:00.000-07:00

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.

Ingredients

¼ lb. Butter; room temp.
½ lb. Powdered Sugar
8 oz. Cream Cheese; room temp.
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.

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.)

Puppy Chow

2005-08-12T13:22:00.000-07:00

I finally found this one. In a most unexpected place! {remember, it's for people...chocolate is like poison to dogs!}

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.

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.

Kitchen Measures

2005-07-01T08:48:00.000-07:00

I was going through some of my stuff today and found this list I had copied from one of my Grandmother's old recipes.

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

This list may come in handy for you, especially if you are working from an older recipe.

Pizza Lesson

2005-05-17T15:04:00.000-07:00

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.

St Patricks Day Tradition

2005-03-14T14:11:00.000-08:00

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

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.

Hope you enjoy this St. Pat's Day treat

Measurement Conversion

2005-03-04T08:50:00.000-08:00

Taken from this site

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)

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

Baking Substitutes

2005-03-04T08:32:00.000-08:00

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

2005-03-04T08:26:00.000-08:00

I found this in my recipe binder. It's an all natural way to dye eggs. Meaning natural ingredients vs. food coloring.

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

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.

Chocolate Snacking Cake

2005-02-22T11:19:00.000-08:00

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

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.

From ChangeOne.

Food Network Recipe Ideas

2005-02-17T15:01:00.000-08:00

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

Valentines Day Complete Meal Deal

2005-02-14T11:30:00.000-08:00

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.

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

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.

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

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.

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

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.

Fresh Cranberries aren't just for the holidays

2005-02-09T08:17:00.000-08:00

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

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..

Marinated vegetables

2005-02-07T12:01:00.000-08:00

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

Bring above to a boil - Remove from heat and allow to cool.

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

Pour marinate over vegetables, and mix together softly.. Will keep in the refrigerator for up to 2 weeks.

Spinach Artichoke Dip

2005-02-06T13:41:00.000-08:00

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

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.

Decadent fudge

2005-02-03T13:01:00.000-08:00

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

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.

The One thing I cannot live without

2005-02-02T14:40:00.000-08:00

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

2005-02-02T09:34:00.000-08:00

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.

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

2005-02-01T07:22:00.000-08:00

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.

Cheese Nuggets

2005-01-31T13:33:00.000-08:00

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

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.

Wine 101

2005-01-30T11:31:00.000-08:00

I found the folowing in one of my many cookbooks.

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.

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.

To make life easier in the kitchen

2005-01-29T17:40:00.000-08:00

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

2005-01-29T11:06:00.000-08:00

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

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

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

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.

Taffy Apple Salad

2005-01-28T14:16:00.000-08:00

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

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

2005-01-28T08:13:00.001-08:00

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.

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.

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

2005-01-28T08:13:00.000-08:00

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!

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!

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

2005-01-28T06:59:00.000-08:00

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

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?

Lesson:Tortilla chips

2005-01-27T15:27:00.000-08:00

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

2005-01-27T14:57:00.000-08:00

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

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

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

2005-01-27T12:49:00.000-08:00

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.

makes 30 servings

First Recipe: Chili Lesson

2005-01-27T12:05:00.000-08:00

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.

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.

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