Free Recipes Archive
Bacon is one of life’s great pleasures. Crispy, salty, and hot, it complements eggs and hash browns, sandwiches and desserts. But anyone who’s been served a lump of greasy, soggy bacon knows how important it is to cook it to 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 …
Apples, Baked Allspice (ground), Cardamom Seed (whole), Cinnamon, Coriander Seed, Fennel Seed (whole) Nutmeg (ground) Egg Custard Nutmeg (ground), Vanilla Extract Frosting Almond Extract, Lemon or Orange Extract, Mint, Vanilla Extract Fruit Compote Almond Extract, Anise Seed, Basil, Mint, Rosemary, Read More …
Cornstarch will definitely work. But here are reasons why you should use a roux instead of cornstarch: 1. Who the heck would want a clear glossy gravy?! 2. If you add cornstarch directly instead of a slurry, you have a Read More …
Make your own vanilla extract – using those vanilla pods that you have used for custard! This extract is far nicer than the synthetic flavourings you can buy in the shops, and a fraction of the cost of shop-bought extract! Read More …
1/2 cup crushed dried minced onion flakes 2 tablespoons plus 2 teaspoons crushed dried vegetable flakes 2 tablespoons garlic powder 2 tablespoons dried orange peel 1 tablespoon plus 1 teaspoon freshly ground black pepper 2 teaspoons dried parsley 1 teaspoon Read More …
I always inject my turkey with a mixture of butter, honey, and lemon. a good mix is 1c. butter, 1 c. honey, 1/3 c. lemon – adjust for sweeter or more citrus flavor; above measurements are for a large turkey. Read More …
The umpteenth batch of sugar cookies left your trusty sheets looking gross and patchy. Bring them back to their original glory using stuff you already have in your cleaning arsenal. What you need: Hydrogen peroxide, baking soda and a rag Read More …
There are three good ways to zest any citrus fruit: a paring knife a zester a microplane or grater Each will give you entirely different results. Using a paring knife is great for candied lemon or orange peels, using a Read More …
Cayenne pepper spray is a potent organic pesticide. The smell and heat of the capsaicin in cayenne will keep away critters of all sizes. The pepper spray is made from natural ingredients so it is ideal for organic gardening. Handled Read More …
Wherever you buy your berries, it helps to know what to look for. Shop with your nose. Look for the most fragrant berries. Strawberries don’t ripen after they’re picked, so choose firm, bright red berries. The green cap should be Read More …
1. Bamboo Palm: According to NASA, it removes formaldahyde and is also said to act as a natural humidifier. 2. Snake Plant: Found by NASA to absorb nitrogen oxides and formaldahyde. 3. Areca Palm: One of the best air purifying Read More …
Man’s best friend may be great for companionship, but it wreaks havoc on gardens and upholstery. Whatever the reasons you want to keep a dog away, there are many dog repellents that are easy and cheap to make at home. Read More …
Weights are more accurate than measures and recipe ingredients should be weighed whenever possible. If scales for weighing are not available, follow the rules for measuring to ensure accurate measures. Flour, general purpose or bread – When specified, sift before Read More …
3 cups of water 2 teaspoons of chamomile (appr. 2 tea bags) 1 teaspoon of crushed fennel or dill seeds 2 teaspoons of fresh grated ginger 1 teaspoon of agave nectar (you can use 2 teaspoons of sugar) Put all Read More …
These instructions are excerpted from The Complete Book of Year-Round Small-Batch Preserving, by Ellie Topp and Margaret Howard. Below is the step-by-step procedure for the processing of foods that require 10 minutes or more processing time. Use this procedure for Read More …
2 cups nonfat dry milk powder 2 cups cornstarch 1 cup granulated sugar replacement Combine all ingredients in food processor or blender. Process until well blended and powdered. Yield: 4 cups or the equivalent of 1 pound of powdered sugar. Read More …
First thing in the morning, it can be hard enough to find matching socks, much less troubleshoot what’s awry in a cup of coffee gone south. While some problems can’t be corrected with a simple re-brew, many can. Here’s our Read More …
If you’d like to make the most all-natural jam, jelly, marmalade or preserve that you possibly can, you’ll be interested in how to make your own pectin. Pectin is a naturally occurring substance (a polyscaccaride) found in berries, apples and Read More …
If you catch yourself in the middle of preparing a recipe and find the can of sweetened condensed milk you thought you had–has vanished into thin air–don’t fret, you’ll find this is a very good substitute for the canned variety. Read More …
In days past, yeast wasn’t always easy to come by, nor was it consistent in quality. Before the arrival of commercial baking powder in the mid 1850’s, a mixture of cream of tartar or tartaric acid and baking soda, along Read More …
Known as the Bread Machine Maven, cookbook author Lora Brody has written a number of books on the subject including her most recent, Plugged In, The Definitive Guide to the 20 Best Kitchen Appliances (William Morrow, 1998). Below are a Read More …
You’ll find a few recipes still call for what’s known as clarified butter. Think crepes for example or sautéed fish like sole. Pure and simple, clarified butter is golden, melted butterfat with none of the milk solids that would cause Read More …
Caramelizing Onions – (Or Is It)? When I think of raw onion, I think of a punch of concentrated, peppery flavor. I think of watering eyes and harsh sulfur compounds. I think cold, crisp, crunchy and pungent. Caramelized onions are Read More …
Sweating is supposed to be something we do when we play sports. What in the world does it have to do with cooking? Actually, there is somewhat of a parallel. When a person begins to exert themselves and their body Read More …
How Much Pasta Per Person If you will be serving pasta as a main course with, say, a salad and some crusty bread, count on 4 ounces of pasta per diner. In other words, a one-pound box of dried pasta Read More …
Chardonnay This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery Read More …
Barbera (Bar-ber-uh) Barbera is often used as a blending grape. As a varietal it can exhibit aromas of berries, plums, or cherries with hints of vanilla, toasty, or smoky flavors. Barbera is best served with tomato based pasta dishes. Cabernet Read More …
You may use this volume conversion chart if you are converting quarts (qt) to cups for the values listed in the table below. Quart is an imperial volume unit. Cup is a units of measurement for volume, generally used in Read More …
Here’s a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used. Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan. Applejack or apple brandy: Unsweetened apple juice concentrate; Read More …
You may use this cooking conversion chart if you are converting from us cup to tablespoon (tbsp) for the values listed in the table below. Cup and tablespoon are units of measurement for volume, generally used in cooking to measure Read More …
You may use this cooking conversion chart if you are converting from us cups to teaspoons (tsp) for the values listed in the table below. Cup and teaspoon are units of measurement for volume, generally used in cooking to measure Read More …
You may use this cooking conversion table if you are converting from fluid ounces (fl oz) to tablespoons (tbsp) for the values listed in the table below. Tablespoon is a unit of measurement for volume, generally used in cooking to Read More …
You may use this cooking conversion table if you are converting from fluid ounce (fl oz) to teaspoon (tsp) for the values listed in the table below. Teaspoon is a unit of measurement for volume, generally used in cooking to Read More …
You may use this volume conversion table if you are converting from quarts (qt) to tablespoons (tbsp) for the values listed in the table below. Quart is an imperial volume unit. Tablespoon is widely used in cooking for measuring bulk Read More …
You may use this cooking conversion chart if you are converting tablespoons (tbsp) to teaspoons (tsp) for the values listed in the table below. Tablespoon and teaspoon are units of measurement for volume, generally used in cooking to measure liquids Read More …
In many kitchens, cabinet space is at a premium, and much of that valuable space is taken up by an unwieldy assortment of pots and pans. Even worse, cabinets are far from the ideal place to store your cookware. Stacking Read More …
Did you know the tomato was once called the “Apple of Paradise”? I fully understand the reason why since one of the most tempting treats in life is the taste of a ripe–just plucked from the vine and still warm Read More …
* Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate the amount you use. * Use non-stick cookware so that Read More …
In the religious and dietary laws of the Jewish people, the term”kasher” is applied to the preparation of meat and poultry, and means”to render fit” or “proper” for eating. To render meat “fit” for food, the animal must be killed Read More …
What is Clarified Butter? Clarified butter is another one of the many culinary terms that can be intimidating for home cooks to tackle. Let’s take a step back, though, and find out what clarified butter is and how to make Read More …
Product Measure Substitute Balsamic Vinegar 1/2 cup 1/2 cup red wine vinegar (slight flavor difference) Brandy 1 tablespoon 1/4 teaspoon brandy extract plus 1 tablespoon water Catsup 1 cup 1 cup tomato sauce plus 1/4 cup honey Read More …
Product Measure Substitute Allspice, ground 1 teaspoon 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves Apple Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, plus 1/8 teaspoon ground cardamom Chives, chopped 1 tablespoon 1 tablespoon Read More …
Product Measure Substitute Allspice, ground 1 teaspoon 1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves Apple Pie Spice 1 teaspoon 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom Chives, chopped 1 tablespoon 1 tablespoon Read More …
Product Measure Substitute Beans, cooked dried 1 cup 1 cup canned beans, rinsed well Bell Pepper, chopped 3 tablespoons 1 tablespoon dried red or green red or green pepper flakes Garlic, fresh 1 clove 1 teaspoon garlic salt OR 1/8 Read More …
Whenever we lighten recipes, our primary goal is to reduce fat, cholesterol, and calories. Not all substitutions work for all recipes, so experiment to find what works best. Following are replacements for common ingredients, and well as alcohol substitutions. Baking Read More …
This 1-2-3- Step Guide brought to you courtesy of the Pomegranate Council 1. Cut off the Crown, the cut the pomegranate into sections. 2. Place the sections in a bowl of water, then roll out the arils ( juice sacs) Read More …
These facts brought to you courtesy of the Pomegranate Council Cut the fresh pomegranate in half as you would a grapefruit. We recommend using a hand-press juicer to juice a pomegranate. If you use an electric juicer, take care not Read More …
