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Recipes Preparing food

Chimichangas

ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up.
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Enchiladas

EnchiladasSee instructions under "."
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Coconut

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Burritos

BurritosSee instructions for folding under "." To serve, place them on plates with the seam side down.
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Cassava

CassavaSee "."
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Cooking on a seasoned plank

Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other
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Angel food cake

Angel Food CakeMake sure you allow enough time for your egg whites to reach room temperature.Use cake flour, not all purpose flour.Sift flour repeatedly (many old recipes say to sift four times).Fold batter gently, but make sure flour is completely incorporated.
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Achiote paste

Achiote PasteTo make achiote paste from annatto seeds, soak them in water for at least 1 1/2 to 2 hours; drain them, and grind them in a spice grinder or blender. Tightly wrapped, it will keep for months at room temperature.As the cooking liquid can permanently stain clothing and
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Corn on the cob

Corn on the CobuMethod 1/uFill a large kettle with two inches of fresh water. Add a steamer basket to the bottom of the kettle, and bring the water to a boil.Meanwhile, shuck the corn, removing all silk. Arrange the corn in a single layer in the steam basket, and place the
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Meatloaf filler

Meatloaf Filler that Tastes FullerWhether you use ground beef as your meat base or some mixture of ground beef with veal, pork, or lamb, add the following: 1 grated carrot, 3 tablespoons grated onion, 1 egg, a large splash of whole milk, a few tablespoons of catsup and approximately 1 cu
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Mirepoix

MirepoixThe term mirepoix refers to a combination of diced vegetables typically carrots, onions and celery. It is the classic French flavor base of many stocks, sauces, stews and soups. It is often used as a bed for braising meat. The approximate proportions for a mirepoix are 50 perce
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Egg whites

Egg WhitesHere is the way to perfectly whip egg whites. A copper bowl is ideal, because copper reacts with the albumin in egg whites and makes for better foaming.Wash your bowl with vinegar and kosher salt, then rinse well just before adding the whites. Use a whisk or an electric
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Roux

RouxMelt butter in a small, heavy pan over low heat. (For most recipes, three tablespoons of butter and three tablespoons of flour are the right amount.) When the butter is melted, whisk in an equal amount of flour, continuing to whisk until the mixture is smooth. Allow the mixture to bu
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Searing

SearingSearing is a cooking method that uses high heat to capture the natural juices and flavor of a cut of meat or fish. It can be used on its own or in combination with other cooking methods, such as roasting or braising. Keep heat medium high to high throughout the searing process. It
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Toasted almonds

Toasted AlmondsSpread almonds in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown, stirring once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.
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Yeast

YeastFollowing these guidelines can help ensure the desired results when using dry active yeast.Start with fresh yeast. It has a very short life span. Buy small amounts and always check the expiration date before using.If you refrigerate yeast, always allow it to return to
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Yeast dough

Yeast DoughDissolve one package of dry yeast into 1/4 cup of water that is slightly cool to the touch, about 85 degrees F. Yeast is killed at temperatures of more than 105 degrees F, so while cool water may slow proofing time, it will avoid killing the yeast.Add one teaspoon of su
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Ginger root

Ginger RootThe trick to slicing ginger is to put the whole piece of it in the freezer for 20 to 30 minutes before you begin. This makes the peel come away easier as well as the slicing through it a cinch. Always use a very sharp knife. Slicing it into slivers first makes it much easier t
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Mashed potatoes

Mashed PotatoesPeel the potatoes. Cut them into chunks, then cover them with cold water in a very large pot. Bring to a boil, then simmer until very tender all the way through. Drain the potatoes, then put them back into the pot over VERY low heat to evaporate any excess liquid. This wil
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Oven dried tomatoes

Oven Dried TomatoesSet your oven to its lowest setting, below 200 degrees F.Slice Italian style (Roma or plum) tomatoes in half, top to bottom. Scoop out the seeds with your fingers. Place, cut side down, directly on oven racks and let them dry for 12 to 15 hours.
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Pomegranates

PomegranatesuAvailability/uLate September through mid February.uSelection and storage/uLook 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
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Pumpkin

PumpkinPick a pumpkin that is heavy for its size.The pumpkin should be blemish free and should be bright in color.The smaller the pumpkin, the more sweet and tender it will be.If you are going to cook the pumpkin, pick one that is grown specifically for eating, such
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Pumpkin puree

Pumpkin PureeCut a medium (about 6 pound) fresh pumpkin into 5 inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil.Bake at 375 degrees F for 1 to 11/2 hours or until tender./
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Roux

Roux (Cajun)Roux is a thickening agent used in Cajun cooking.7 tablespoons vegetable oil3/4 cup flourIn a large cast iron skillet, heat the oil over high heat until it begins to smoke (about 4 minutes). With a long handled metal whisk, gradually mix in flour, stirring u
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Scrambled eggs

Scrambled EggsThere is a secret to making wonderful scrambled eggs. The number one rule is to add a spoonful or two of water, not cream or milk. Water slows down the coagulation of the egg yolk, making a creamier product. Milk products work the opposite way and tend to harden the yolk. A
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Splenda

SplendaŽSplendaŽ has been available in Canada for several years and is now available in the United States. SplendaŽ (sucralose) is chemically inert and does not break down as it passes through the body. It can be used more or less measure for measure like sugar. In other words, 1 teaspoo
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Sun dried tomatoes

Sun Dried TomatoesuMethod 1/uWash and stem tomatoes. Slice horizontally about 1/4 inch thick. If desired, salt on both sides, allow to sit for 30 minutes, then rinse. Lay on mesh or foil covered baking sheets. Cover lightly with cheesecloth. Place in the hot sun for several hours
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Gravy (turkey)

Gravy (Turkey)If using giblets in your gravy, refer to the instructions below for preparation.Remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container. Add 1 cup stock (poultry, meat or vegetable) to the roasting
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Cast iron

Cast IronuSeasoning/uTo season a new skillet, Dutch oven, griddle, etc., rub the pan inside and out with lard, vegetable shortening or canola oil. Bake it at 350 degrees F for about one hour.Over the next few days, repeat the process. After you begin using the pan, clea
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Almonds

AlmondsuHow to Blanch Almonds/uPlace shelled almonds in a saucepan. Cover with cold water. Turn burner to high. Once water boils, remove from heat. Drain and cover almonds with cold water to cool. Press each almond between thumb and forefinger to slip off skin. Dry almonds on
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Perfect hard-boiled eggs

Hard Boiled EggsGet perfect eggs every time by putting the eggs in cold water. Bring the water to a hard boil, then remove the pot from the heat. Cover it and wait for 20 minutes! Any less time and you will have soft boiled eggs. Any longer time and you will get that dark sulfur ring aro
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Filling and steaming corn husk tamales

Filling and Steaming Corn Husk TamalesuFilling the Tamales/uPlace the dried corn husks in a large bowl and cover with boiling water. Let soak 30 minutes to one hour. Drain and select as many as you can of the larger pieces, but be careful not to open the crinkled leaves
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Cauliflower

CauliflowerFrom the kitchen of Martin James Copenhagen, DenmarkRemove the jacket of leaves which, if very fresh, can be cooked by themselves like a hearty green such as collards. Core out the stem. Then cut the cauliflower in florets, much like broccoli, though the stem is less
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Boiled lobster

Boiled LobsterThe number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one half to not more than two thirds full. Bring water to a rolling boil over high heat. Place lobsters, head first, into the pot, completely submerging them. Cover
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Browned flour

Browned Flour (Fat free roux) Using a fat free roux in the traditional recipes that call for a roux saves a significant amount of calories and fat. Mix equal amounts of browned flour and water before adding to recipes. uOven method/u2 to 3 C. white all purpose flourLar
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Crockpot baking

CrockpotuCrockpot Baking/uCrockpot baking is very simple. The supplies needed are a crockpot (naturally) and a 1 , 2 or 3 pound coffee can. A double thickness of paper towels may be used as a cover for the can.Most recipes require that the can or manufacturer`s insert
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Chayote

ChayoteThey may be baked, steamed, stuffed, or saut?ed. A 1 pound chayote will serve two or three. Scoop out and stuff for baking, or julienne or dice for use as a side vegetable, soup garnish, or a salsa ingredient.Although they can be used raw, they are almost always blanched qu
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Rice

RiceuSticky Rice (also known as "sweet rice" or "glutinous rice")/uNote that Thai sticky is a particular variety of sweet rice, and you must not substitute other varieties with this method. There is also purple (black) sticky rice.Rinse rice 2 or 3 t
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Pizza

PizzaUse a preheated pizza stone.Don`t pile on the sauce, because it makes the pizza soggy.Add the fresh herbs, such as basil, after baking so they don`t get scorched by the heat. Or put them on the pizza first, then add the cheese, so the cheese gives a layer of protection
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Blackening

BlackeningUse the freshest meats possible.Cook in a cast iron skillet.Rinse meat with water before dipping in spices.Allow skillet and oil to get very hot.Be careful not to splash when turning.Season on one side only.Serve with room temperature s
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