Free Recipes Archive
by Dave Pavesic, Ph.D., FMP Of all the business decisions a restaurateur has to make in the startup phase of the restaurant, the one that causes considerable anxiety is pricing the menu. At first blush, it seems like a numbers Read More …
A publication of the U.S. Small Business Administration U.S. Small Business Administration. Office of Business Development. “Choosing a Retail Location”, Washington, DC: U.S. Government Printing Office 1988 Summary The choice of a store location has a profound effect on the Read More …
You love food, but it takes more than that to start a restaurant. Here’s what you need to write your own recipe for success. By Eileen Figure Sandlin The Main Ingredients From poultry to pirogi, steak to grits, Americans are Read More …
When’s the last time you were at an Italian restaurant and encountered a menu written entirely in Italian? Did you and your date stare at each other hoping that one of you would be able to do at least a Read More …
Hippoglossus hippoglossus Halibut live in both the North Atlantic and the North Pacific and are a prized food catch. Like a flounder, adult halibut have both eyes on the right side of its head. The side with the eyes is Read More …
Coryphaena hippurus Mahi-mahi is a dolphin-fish, not to be confused with dolphins or porpoises which are mammals. The name mahi-mahi means “strong-strong” in Hawaiian, and if you have ever had one on the end of your fishing line, you would Read More …
Melanogrammus aeglefinus Haddock is a member of the cod family. It is easy to recognize; it has a black line that runs laterally along its white skin. There is also a dark spot above its pectoral fin, often described as Read More …
Technical Terms and Phrases Used to Discuss Artisanal Cheese The world of artisanal cheese is complex and varied, and can be difficult to navigate. To help you guide you in your quest for cheese knowledge, we have assembled this glossary. Read More …
While it is difficult to make generalizations about matching cheese and wine, over the years we have seen successful pairings between a cheese type and a wine type often enough to give some recommendations you may find helpful. With most Read More …
A Chef or home cook is only as good as his ingredients. Try some of these ideas with ACC cheeses and taste the difference. Crumble blue cheese or grate Parmesan into your vinaigrette. Cube watermelon into 1 1/2″ cubes, add Read More …
Bars & Cookies: Foil-line pans for baking bars. Once bars have cooled, you can lift the foil right out and cut the bars cleanly. There’s an added bonus: The pans will need only a quick rinse and dry. Always bake Read More …
Olive trees need lots of room to grow. The best olives for oil come from low growing trees, which need a lot of room and sun so that the fruit can mature correctly. If it is a traditional olive grove Read More …
Extra virgin olive oil is a natural juice full of flavor and aroma, with high vitamin A, D, K and E content. It has an anti-oxidant effect on the human body cells – 80% of extra virgin olive oil works Read More …
“Extra Virgin” is the highest quality. It is always cold-pressed which means that the olives did not lie around indefinitely before pressing, which may be the case for supermarket grade oils which may include oil from olives that have dropped Read More …
Just as fine wines are made from a vast variety of grapes that determine their flavor, so also fine olive oil is made from a vast variety of olives that produce distinct differences in flavor. Some oils are made from Read More …
Saffron is a deeply rooted condiment, both economically and culturally, in Castile-La Mancha. It should not be considered just another agricultural product, rather part of the historic and cultural patrimony of the region that must be protected and preserved. It Read More …
Spanish paprika is a natural condiment, intense red in colour, with a strong flavour and aroma, which is obtained from grinding red peppers. Its origins date back to the introduction of the pepper to Spain following the conquering of Mexico. Read More …
There is nothing more Spanish than Jamon serrano. This country ham is a national treasure shared in Spain by all walks of life. Cured for at least a year, it has a much deeper flavor firmer texture than its closest Read More …
Spanish Dessert recipes are as varied as the regions that conform Spain, there is always one desert for every occasion and region. Below, you’ll find a selection of some of the most popular Spanish dessert recipes, collected with the unique Read More …
Tarragon-a member of the composite tribe, closely allied to wormwood-is a perennial herb cultivated for the use of its aromatic leaves in seasoning, salads, etc., and in the preparation of tarragon vinegar. There is a recipe below. Tarragon can grow Read More …
Popular for its rich pine-like fragrance, rosemary is an excellent accompaniment to pork and chicken. In Mediterranean cuisine, rosemary is most often associated with vegetables sauteed in olive oil, such as zucchini, tomatoes and eggplant. Sprinkle dried rosemary on charcoal Read More …
I grow it outside during the summer months and always have at least one inside year round. Here are some basic facts and tips about the herb. The plant’s leaves are used in cooking, and these leaves can range from Read More …
Much more than just a staple for baked goods, vanilla is a magical flavoring that can work wonders for most foods and drinks. It also calms our minds and bodies, helping us feel good. Here are some thoughts and suggestions Read More …
The California avocado is a native American plant with a long, distinguished history. Today, the most popular of the seven most common varieties is the Hass. Though the avocado (Persea Americana) originated in south-central Mexico, sometime between 7,000 and 5,000 Read More …
White chocolate cannot officially be called “chocolate” because it does not contain chocolate solids. Good white chocolate contains cocoa butter, sugar, milk solids, lecithin and most often vanilla. Make sure when buying white chocolate that it contains cocoa butter. Vegetable Read More …
The production of an 80 kilos wheel of Emmental cheese requires 1,000 litres of milk, representing the daily yield of approximately 80 dairy cows. Coagulation The milk is constantly stirred in a large cheese vat and heated to a temperature Read More …
When asked to serve a large number of people you may feel overwhelmed. The quantity of food required can be staggering and almost unbelievable to the person who cooks for a small family. The secret to successfully preparing enough food Read More …
CHARACTERISTIC BISCUITS MUFFINS YEAST BREADS AND ROLLS Color. . . . . . . . . . Uniform golden brown top and bottom. Inside creamy white. Free from yellow or brown spots. Uniform golden brown out- side. Inside creamy Read More …
It takes 20 minutes to heat each gallon of water. Be sure to allow heating time for the water. 1 pound of pasta makes about 8 cups of cooked noodles or spaghetti. One pound of pasta makes 8 moderate servings Read More …
Capriole Banon – USA; stunning chevre wrapped in macerated chestnut leaves To determine how much cheese you’ll need for a party, answer the following questions: How many people? Count each adult as one, each child as one-half. Multiply the total Read More …
What compound in onions brings tears to your eyes? Sulfuric compounds. To cut down on the crying, chill the onion and cut into the root end of the onion last. How many pounds of fresh and storage type onions does Read More …
Growing your own garlic is an act of patience. In the fall, plant one clove for each head of garlic you wish to harvest. Right about the time the snow melts and the tulips are beginning to pop out of Read More …
Garlic is very low in calories-about one or two calories per clove. It’s an excellent substitution for salt in low-sodium diets. To get garlic odor off your hands, rub them with lemon or lime juice, then put salt in your Read More …
Oregano can be grown easily at home in your garden or in planters, so hopefully you have fresh oregano available to you. Most grocery stores now carry fresh oregano in the produce department. Purchased fresh oregano should be rich green Read More …
Nonfat Dry Milk (Conventional)+ Water= Fluid Skim Milk 1-2/3 tbsp 1/2 cup 1/2 cup 3 tbsp 1 cup 1 cup 1-2/3 oz (6 tbsp) 1-7/8 cups 2 cups 3-1/4 oz (3/4 cup) 3-3/4 cups 1 qt 5 oz (1-1/8 Read More …
CHARACTERISTIC BISCUITS MUFFINS YEAST BREADS AND ROLLS Outside Appearance Shape irregular. . Too much liquid. Dough not rolled to uniform thickness. Improper cutting of dough. Uneven oven heat. Too much flour. Not enough liquid. Overmixing. Too much batter in Read More …
CHARACTERISTIC BISCUITS MUFFINS YEAST BREADS AND ROLLS Color. . . . . . . . . . Uniform golden brown top and bottom. Inside creamy white. Free from yellow or brown spots. Uniform golden brown out- side. Inside creamy Read More …
Most bread and sweet dough recipes have an additional column on the left side of each recipe card for TRUE PERCENTAGES. These are based on the total weight of all the ingredients, the sum of which is 100 percent. Read More …
Guidelines for calories employs two principles: (1) average calories based on food groups or categories rather than calorie counting of individual recipes; and (2) controlling calories by simple modifications. These modifications include serving method, smaller portion sizes, and eliminating or Read More …
Baking powder 1 cup = 5-1/2 ozs. Cheese, American 1 lb. = 2 cups cubed Cocoa 1 lb. = 4 cups ground Coffee 1 lb. = 5 cups ground Corn meal 1 lb. = 3 cups Cornstarch 1 lb. Read More …
1 can (46-ounce) can pineapple juice 12 to 16 Washington nectarines Pour pineapple juice into a large bowl. Wash and slice nectarines 1/4 -inch thick into the bowl of juice. Arrange slices on dryer trays or cookie sheets. Dry in Read More …
Availability Late September through mid-February. Selection and storage Look for large, brightly colored fruit with shiny skins. Pomegranates keep longer than most fruits. Stored separately in small plastic sandwich bags, they will keep in the fridge for up to 10 Read More …
1 Head garlic 7 Deciliters olive oil Separate garlic into cloves and peel. Place in jar or bottle. For decorative effect, thread garlic cloves on bamboo skewer. Fill with olive oil and tightly seal. Let stand overnight before using, then Read More …
whole garlic heads olive oil butter water salt and pepper (optional) Preheat oven to 325 degrees F. Slice top from heads of garlic and trim roots even with base of bulbs. Remove some of the papery skin from outside of Read More …
Evaluating fresh fish is easy once you have learned the basic methods for determining its quality. Flesh – The flesh should be firm and elastic to the touch, and should not be separating from the bone. Fillets should have a Read More …
All quantities in the Measures column of the recipes should be sifted before measuring. If flour weights rather than measures are used, the flour should be sifted after weighing to aerate the flour and to remove any foreign particles. BREAD Read More …
1. The water temperature in which the yeast is dissolved is important. If temperatures above 110°F. are used, the yeast will be killed. If under 105°F. the yeast’s growth or development will be retarded. 2. The amount of water required Read More …
Characteristics of Good Quality COLOR Uniform color, light golden brown crust for white or yellow cake. Crusts of dark cakes may be slightly darker than inside. SHAPE AND SIZE Cakes should be slightly rounded on top with even Read More …