Free Recipes Archive
Aging With Grace Beef, like fine wine, improves with age. The term "aging" simply means the length of time beef sides or wholesale cuts are stored under controlled conditions of temperature and humidity before they are prepared for the meat Read More …
yeast Notes: Yeast is a one-celled fungus that converts sugar and starch into carbon dioxide bubbles and alcohol. This has made it a useful ally in the production of bread, beer, and wine. There are many varieties of yeast. Read More …
Avocados ripen best off the tree, so if you can wait to use them, buy the rock hard ones. The best are the purplish black, bumpy-skinned Haas avocados. They have a rich, buttery flesh. The smoother, green-skinned California and Florida Read More …
2 tablespoons liquid chlorine bleach 1 quart cold water Mix in a bucket. Moisten a rag with the solution and wipe on surface to be cleaned. Let stand for 2 minutes, then rinse well. USE ONLY ON COLORFAST ITEMS. Post Read More …
1 garlic bulb, chopped or ground 1 quart water 1 small onion, chopped or ground 1 tablespoon liquid soap detergent 1 tablespoon cayenne pepper Mix garlic, onion, cayenne pepper and water; add liquid soap detergent. Store in a tightly covered Read More …
1-1/4 cups white vinegar 1-1/4 cups water 1 spray bottle Pour vinegar and water into the spray bottle. Shake gently to combine. To use, spray on and wipe off. This is mild and safe to use for all surfaces. Post Read More …
1 pint rubbing alcohol 1 tablespoon dishwashing detergent 1 tablespoon household ammonia 1 tablespoon vinegar Mix in a gallon jug. Fill jug with warm water and shake. You can put this in a spray bottle and use as you would Read More …
Season – from September to December Look for – Fresh looking fruit, heavy for its size. Avoid shriveled fruit or fruit with a broken peel. To store – Refrigerate. Use within 1 week. To serve – Use juice in beverages. Read More …
3 parts cottonseed meal, soy meal, or blood meal 2 parts finely ground raw phosphate rock or steamed bone meal 3 parts wood ashes, granite rock or greens 1 part dolomitic limestone Mix all materials. Apply 1 pound of fertilizer Read More …
To avoid cutting too much skin, skin from the back legs to the head. Cut the front legs at the elbow and peel skin back far enough to pull the legs through. I would allow the carcass to cool before Read More …
1/4 cup cream of tartar 1/4 cup vinegar 1/4 cup baking soda 2 tablespoons soap flakes Mix cream of tartar and baking soda together. Add vinegar and stir to make a paste. Stir in soap flakes. Store mixture in a Read More …
Someone recently e-mailed me requesting a recipe for a jalapeño marinade. She’d been to a restaurant and enjoyed the pork chops created with this particular recipe and wanted to duplicate it at home. Using the handful of recipe search sites Read More …
1 cup alum 1-1/2 cups calcium carbonate (whiting) 1 cup talc Combine all ingredients and mix thoroughly. Store in a sealed jar. Apply with a soft, damp cloth or sponge, rubbing briskly. Rinse and polish dry with a soft, clean Read More …
Hunters seldom agree as to the length of time a big game carcass should be aged. What is involved in the aging process? When is it beneficial to age game meat? Under what conditions is it inadvisable to age game? Read More …
Chris Tripoli & Peter Merwin Whether you are opening a one-of-a-kind restaurant or trying to grow your existing restaurant into a multi-unit chain, there are winning principles that can help shape your restaurant and improve its chances of succeeding. A Read More …
Lamb is the meat from young sheep that are less than one year old. Spring used to be the season for fresh lamb, however today lamb is available throughout the year. Today the label “Spring lamb” only means that it Read More …
A guide to scouting out a location for your food or retail business, sizing up demographics and getting the help you need By Karen E. Spaeder Chances are, you’ve heard the term “location, location, location” more than a few times. Read More …
Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel. Keep fillo covered until needed. Do not Read More …
SPIRITS All about Distilled Spirits Tools of the Trade Bar Set up Cognac North American Whiskey Irish Whiskey Scotch Brandy Gin Tequila and Mezcal Vodka Rum Liqueurs & Cordials All about distilled spirits What Are Spirits? Alcohol, in its basic Read More …
We don’t put ketchup on ice cream for the same reasons we don’t drink a delicate sauvignon blanc with a hearty boeuf bourguignon, or overwhelm halibut with a powerful shiraz: the flavours and textures just don’t match. So how do Read More …
1. Prepare ingredients following particular recipe you’ve chosen. Many meat recipes will call for searing the meat before adding liquid to the cooker. 2. Pour the required amount of liquid into the cooker. Since pressure cooking is cooking food in Read More …
Amount to Purchase Please note that you will need to buy more cheese if you are serving it as an hors d’oeuvre at a cocktail reception or on a buffet, as oppose to cheeses that you will slice and serve Read More …
– By David Scott Peters Wasted time spent on a weekly basis writing schedules and forever correcting them is no fun. Early in my career, I discovered that writing a schedule could be as easy as putting a simple puzzle Read More …
Prefer your cheese with a heartier drink? Had enough wine for the time being? Beer has as much (if not much, much more…) potential for perfect pairings with your favorite cheeses. Sure, it’s difficult to generalize, but here are some Read More …
Savor the Hunt The thrill of the hunt can continue at the dinner table if the game is handled properly along the way. Game meats are excellent sources of protein and are similar in composition to domestic animal meats. Calorie Read More …
Consider the following: A group of three to six cheeses is a good number of cheeses for a plate. The cheeses should be arranged in an order progressing from mildest to strongest. I like to place the first cheese to Read More …
Enjoy Your Catch at its Best Fish are fun to catch and nutritious to eat. They are high in protein, rich in vitamins and minerals, and low in saturated fat. Fish oils are high in polyunsaturated fats that may function Read More …
Peanuts originated in South America, probably in Brazil and Peru. They were grown as far north as Mexico by the time the Spanish began their exploration of the New World. When the explorers returned to Spain, they brought peanuts with Read More …
Shoot for the Sky Game birds offer a challenge to hunters and reward of a delicious meal at the table if they are handled properly at each step. Game birds have various distinctive flavors and are excellent sources of protein, Read More …
Directly translated, dim sum means “touch your heart”–an apt reference to these little dishes that both delight the palate and capture the imagination. (Foo, Susanna: Chinese Cuisine. Shelburne, VT: Chapters Publishing Ltd., 1995, p 25.) Dim sum is a meal, Read More …
by Felicia Garnett What is a restaurant review? A restaurant review is a conducted search of a specific restaurant location . A restaurant review is helpful in order to find the perfect restaurant just for you! When reviewing a restaurant, Read More …
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 …