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Recipes Preparing food

Waffles

WafflesSubstitute cornstarch for part of the flour. Moist steam causes the average flour based waffle to soften as it cools. Add cornstarch to the mix, however, and you increase the waffle`s ability to hold moisture. As a cornstarch enhanced waffle cools, moisture does not escape as quic
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Raw eggs

Raw EggsThere have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.With eggs and all other raw foods from animals, there is a small possibility of Salmon
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Soft (stirred) custard sauce

Soft (Stirred) Custard SauceSome cooks prefer to prepare soft custard over water in a double boiler for greater control over the coagulation process. It also works to constantly stir while cooking over low heat in a heavy saucepan.The usual custard proportions are 1 egg plus 2 tab
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Cream puffs

Cream PuffsCream puff dough, called "choux paste," has only four basic ingredients: water, butter, flour and eggs. Like all simple recipes, the trick is to get the preparation right. The water and butter should be cooked together fast, on moderately high heat, so that the butte
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How to select and prepare shrimp

ShrimpNever overcook shrimp. An easy way thing to remember when cooking shrimp is to use the "C O Method". When boiled or steamed, shrimp are cooked when they curl to form the letter "C". Shrimp are overcooked when they curl to form the letter "O". Over cook
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Milk

Milk, ScaldedPlace milk in a heavy bottom pan over low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges. DO NOT BOIL. Remove from heat and use as directed in recipes.
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Eggs, boiled

Eggs, BoiledPut eggs into a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high heat, then lower the heat and simmer. Depending on the size of the eggs, they will need to simmer for 2 to 3 minutes for sof
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Cherimoya

CherimoyaSeed and pur?e to use in sauces, salad dressings and sorbets. They are at their peak in December, but are available through the early spring and sporadically throughout the summer.
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Spinach

SpinachRemove the stems of the spinach by hand before cooking. Steam the freshly washed and stemmed spinach by placing the spinach with its clinging water droplets in a large pot or wok. Cover and cook, stirring often. The water on the leaves is usually enough to steam cook the spinach.
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Marzipan roses

Marzipan RosesMarzipan (available at local grocery or gourmet market     make sure marzipan is pliable before you buy it)Gel paste food coloring (color desired for roses)Green gel paste food coloring (for petals)Plastic glovesTint the marzipan to de
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Pizza, grilled

Pizza (Grilled)To grill pizza, turn your grill into an outdoor oven. First, build a fire for indirect heat cooking: For a circular charcoal grill, carefully push the hot coals to the perimeter of the fire bed; for square or rectangular charcoal grills, push the hot coals into half of the
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Chihuahua cheese

Chihuahua CheeseMozzarella or Monterey jack may be substituted for this cheese.
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Chile paste

Chile PasteFry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 275 degree F oven for 5 to 10 minutes or until they become fragrant; but do not allow them to scorch.After frying or toasting the chil
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Chile powder

Chile PowderRoast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This only takes a little under a minute. Remove the chiles from the pan, let them cool enough to be handled, and break them apart. Discard the stems
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Chiles

ChilesTo roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and put directly under the broiler or on a screen on the top of the stove. They can also be plunged into hot canola oil to loosen the skins.
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Chili powder

Chili PowderChili powder is NOT chile powder. Chili powder is a blend of ground chiles along with other spices. A good commercial brand is "Gebhardt�."
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Achiote seeds

Achiote SeedsBefore using, soak overnight in water, then grind into a paste.
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Cilantro

CilantroStore it in the refrigerator with the stems in water and plastic loosely covering the leafy tops. To use, strip the leaves from the thick stems, discard the stems, and use the leaves either whole or coarsely chopped. If cilantro is unavailable, use parsley and/or basil.
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Cinnamon sugar

Cinnamon SugarStir 2 cups sugar and 5 tablespoons cinnamon together until completely mixed. Store in a tightly capped jar with a shaker top for up to 6 months.This is good sprinkled on Indian fry bread, bu?uelos or buttered French toast.
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Colored sugar

Colored SugarTo make, combine 1 cup sugar with a few drops of desired food coloring. Shake in a jar until the color is evenly distributed.Another way to make it is to put sugar in a zip type bag with a few drops of food coloring. Close the bag, then knead the color into the sugar.
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Confectioners` sugar

Confectioners` SugarThis is also known as "powdered sugar" or "10X sugar."To make, blend 1 cup granulated sugar on the highest speed of a blender for 2 minutes. Add 1 tablespoon cornstarch to keep the sugar from packing down. Store in an airtight container.
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Corn husks

Corn HusksTo use, soak the husks in hot water for at least 15 minutes, then remove them. Remove any silk and dry them lightly with a towel.
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Corn tortilla shells

Corn Tortilla ShellsPreheat canola oil in a deep fryer to 350 degrees F to 375 degrees F.Cut 4 slits on a corn tortilla, equally spaced, as though cutting a pie, but stop about 1 inch short of the center of the tortilla. Put a tortilla in the deep fryer and, using a long handled s
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Corn tortillas

Corn TortillasTo soften the tortillas for recipes such as enchiladas, immerse the tortillas in about an inch of hot canola oil heated until a drop of water sputters instantly. Cook them just until they become pliable, then drain them on absorbent towels. In addition to making the tortill
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Croutons

CroutonsPut several garlic cloves in canola oil or olive oil to steep for about 8 hours. When the oil is deeply flavored with garlic, slice and toast small French rolls and spread on a cookie sheet. Bake at 325?F until croutons are crisp and golden on both sides. When the croutons are co
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Cumin (comino)

Cumin (Comino)Buy cumin seeds, not the ground cumin. Warm the seeds briefly in a dry skillet and grind them as needed.To roast cumin seeds, heat a small heavy skillet over a medium high flame and then add the amount of cumin seed called for. Stir it gently, and when it begins to p
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Anise water

Anise WaterTo make anise water, put 1 tablespoon aniseed in 1/2 cup water and simmer for 3 to 4 minutes. Let steep for 10 minutes, then strain off seeds.
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Dried chiles

Dried ChilesTo bring out their natural oils, toast them over an asador or in a dry skillet just long enough to release their fragrance.
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Epazote

EpazoteAn herb that grows wild, it should always be cooked, at least minimally, to release its flavor. The tender inner leaves are preferable. Cook with all types of beans to reduce their gaseous qualities. Very good in stews, soups, green pipi?ns and moles.
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Flour tortilla shells

Flour Tortilla ShellsIn a deep 4 quart pan, heat 1 1/2 inches canola oil to 375 degrees F. Float 1 tortilla on top of the oil. With the bowl of a metal ladle, press down on the center of the tortilla until it touches the bottom of the pan and oil bubbles up around the tortilla. Hold tort
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Flour tortillas

Flour TortillasFlour tortillas are best stored in the freezer until needed. To soften tortillas, warm them on a hot ungreased skillet or griddle for about 30 seconds to 1 minute. They can be warmed at 150 degrees F in the oven for 15 minutes. They can also be wrapped in plastic wrap and
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Garlic vinegar

Garlic VinegaruGarlic Vinegar/uTo make, put 4 to 6 minced garlic cloves in 1 quart of cider vinegar. Let stand, covered for 20 days. Strain, then bottle.uStoring Garlic in Oil/uIt is a practice with some of us who want garlic immediately handy for cooking, to
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Herba santa

Herba SantaIt contains flavors of licorice and sassafras. Should be added during the last few moments of cooking. Good in green and yellow moles. If it cannot be found, try substituting equal parts fresh basil and tarragon, about half as much by volume than the epazote called for.
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Jicama

JicamaSelect medium size jicama that are smooth, hard and free of spots.To prepare, pare away the brown fibrous skin, then slice into sticks. Jicama may be eaten raw or cooked. It is especially good sprinkled with lime juice and chili powder.Store jicama in a plastic bag in
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Lemon extract

Lemon ExtractThinly peel 1 lemon with a vegetable peeler. Be sure you do not include any of the white part. Dice the peel and combine with 1/4 cup water and 1/2 cup vodka. Pour Lemon Extract into a clean glass jar and set aside to steep for at least 3 days. Store it anywhere, and it will
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Avocados

AvocadosAvocados 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 avocados are too watery, too sweet, and tast
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Machaca

MachacaUse leftover Machaca to make tacos and flautas.
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Mango

Mangoes (Selecting and Preparing)Reprinted with permission from Mango from Puerto Rico and The Mango Association Mangoes vary in color. This means that color is not an indicator of ripeness. Use these simple steps to select your mango.1. A mango is mostly green with a sligh
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Margaritas

MargaritasTo prepare the glasses for serving, rub a wedge of lime around the inside and outside of the rim of the glass. Dip the rim of the glass into kosher salt which has been placed on a saucer. Put the glasses into the freezer to frost.
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Mesquite

MesquiteThis wood produces a sweet smoke that gives a great flavor to grilled meats. When grilling with mesquite, be sure to use aged wood because the green wood is too oily. Do not use this wood for lengthy smoking or barbecuing of meats. Instead, use hickory or pecan wood. Mesquite bea
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