Almond Joy Fudge Brownies

Ingredients

■1 box of fudge brownie mix (19.8 oz)

■3 Tbs. vegetable oil

■1 c. condensed milk

■14 oz. pkg. mini almond joys, coarsely chopped

■1/2 c. toasted almonds

Directions

Prepare mix according to pkg. directions, except use only 3 Tbs. of veg. oil. Pour into a greased 9x13" pan. Pour and spread 1 C. of condensed milk on top of the mixture. Sprinkle with chopped candy bars and almonds. Bake at 350 for 35 to 38 minutes.

Baby Ruth Cookies

Ingredients

■1/2 C. butter, softened

■3/4 C. sugar

■1 egg

■1/2 tsp. vanilla extract

■1 1/3 C. all-purpose flour

■1/2 tsp. baking soda

■1/2 tsp. salt

■2 Baby Ruth candy bars (2.1 ounces each), chopped

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars. Drop by rounded teaspoonfuls 2 in. Apart onto greased baking sheets. Bake at 350 degrees for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

Encyclopedia of Tips

 

A

Acid.

Foods high in acid can wreak havoc on sensitive stomachs. Be cautious when serving them to guests.

Apples

Apple Facts

 The high content of pectin promotes good digestion and is thought to lower serum cholesterol. Apples provide a great source of dietary fiber and have 15% of the recommended daily allowance of vitamin C as well as a high content of vitamins and minerals. Its sugar, glucose, provides quick energy. The large water content, about 85%, is a natural thirst quencher. The acid in apples is a natural mouth freshener, and apples help clean the teeth.

Storing Apples

 

- Due to the high water content in apples, they are best stored in a reasonably moist environment. Dry storage tends to draw out their moisture.

 

- Crispness and flavor are diminished at room temperature, so store apples in the crisper drawer of the refrigerator, in a perforated plastic bag. Plastic prevents moisture loss, slows down the "breathing" of the apples and protects the apples from absorbing the odors of other foods.

 

- Leave some room for circulation around the apples, and immediately use any apples that show signs of spoiling. Apples may be kept for several weeks, and up to several months if stored well. If they do lose crispness, they are still good for cooking.

 

Apple Conversions

 1 pound apples = 4 cups chopped apples, 4 cups sliced apples, 1 1/2 cups applesauce

 1 pound apples = 4 small apples, 3 medium apples, 2 large apples

 1 serving of apple = 1 medium apple, 6 ounces juice, 1/2 cup applesauce

 1 apple contains 80 calories and less than 1/2 gram fat

 Best baking apples

 Tart, crisp apples that hold their shape are best for pie-making. Fall or early winter is the ideal time to bake an apple pie because the apple crop is fresh. With the exception of Granny Smith apples (tart, green apples from Australia and New Zealand that are available all year), apples found in markets in the spring and summer have been stored since the fall harvest and do not have the same taste or texture as fresh apples.

 The following varieties are among the best for baking in pies: Baldwin, Cortland, Granny Smith, Gravenstein, Johnathan, Macoun, Newtown, Pippin, Northern Spy, Rhode Island Greening, Rome Beauty, and Winesap.

 Cooking with Granny Smith Apples

 Selection: Good-quality Granny Smith apples will be firm with smooth and clean skin. Granny Smith apples are a deep green with an occasional pink blush spot. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light. These apples may be less attractive, but the flesh is still good to eat after cutting.

 Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool. Grannies occasionally show "russetting," a brownish network at the stem end.

 Applesauce

 After you make applesauce

 When making applesauce, save the apple peels and cores and cook separately. Put through cheese cloth for juice then make apple jelly and none of your apple is wasted.

Preserving Apples

 I preserve my fresh apples by wrapping them in clean newspaper and putting them in the vegetable crisper of the refrigerator. They remain as fresh as ever for a couple of weeks.

Apricots

Health Benefits of Apricots: see Lycopene

 Avocados

 Avocados, available all year, vary greatly in shape, size, and color. Despite this variation in appearance, avocados are of good eating quality when they are properly ripened, becoming slightly soft. This ripening process normally takes from 3 to 5 days at room temperature for the firm avocados usually found in food stores. Ripening can be slowed by refrigeration.

 For immediate use, select slightly soft avocados, which yield to gentle pressure on the skin. For use in a few days, buy firm fruits that do not yield to the squeeze test. Leave them at room temperature to ripen. Irregular light-brown markings are sometimes found on the skin but generally have no effect on the flesh of the avocado.

 Avoid: Avocados with dark sunken spots in irregular patches or cracked or broken surfaces. These are signs of decay.

 To avoid the browning of avocado flesh when exposed to air, immediately place the peeled fruit in lemon juice until ready for use.

 

Beef

Pat beef steaks with paper toweling before cooking for better browning of the meat.

Lean to Fat Beef Ratio

 Many supermarkets have started adding numbered ratio codes to the different grades of ground beef. Along with the titles "Ground Chuck" or "Ground Sirloin" you may see a number like "80/20" or "90/10." This is simply a "lean/fat" ratio (for example 80/20 means the meat is produced using 80% lean and 20% fat). This is actually more accurate because Ground Chuck is seldom produced using only Chuck roasts. Keep in mind that leaner is not always better for all recipes. A burger made with 90/10-ground chuck can be dry and flavorless.

Beverages

 

Easy Beverage Ideas

 

- Mix orange juice and ginger ale together and garnish with orange slices.

 - Buy a canister of hot chocolate and make according to directions, then add to crockpot. Surround crockpot with bowls of candy canes or peppermint sticks, marshmallows and whipped topping, plus the cup for a self serve hot chocolate table. Decorate the table with festive decorations and plates of cookies.

 - Set up a table with hot water and teas from around the world, including herb teas. Many are available online and in your larger grocery stores. Decorate the table in a Christmas around the world theme and serve Chinese, English, Irish and an assortment of herb teas, as well as 2 or 3 types of petite cookies.

 - Provide many different juices, plus bottles of seltzer water. Wearing a festive apron you can "mix" the juice of your visitor's choice with the bubbling water and garnish with their choice of fresh fruit. Use fancy glasses for a fun flair!

 

Blanching

 To peel a tomato, peach or anything else with skin, dip quickly in a pot of boiling water. Stick a fork into the stem and use a paring knife to easily remove the skin.

 

Blueberries

 Fresh blueberries are on the market from May through September. Generally, the large berries are cultivated varieties and the smaller berries are wild varieties. Look for: A dark blue color with a silvery bloom is the best indication of quality. This silvery bloom is a natural, protective, waxy coating. Buy blueberries that are plump, firm, uniform in size, dry, and free from stems or leaves.

Health Benefits of Blueberries: see Lycopene

Boysenberries: see Raspberries

Brats

Grilling

Use tongs to prevent piercing the casing with a fork and causing the juices come out. You will dry the brats out and lose a lot of the flavor to the coals. If you take the fresh brats straight to the grill, be sure to cook them slowly over a low temperature. If the coals are too hot, it will be almost impossible to fully cook them on the inside. It's worth the wait so go slow and don't char the outsides.

Brazil Nuts

 These aren't as commonly used as many of the other nuts, but they can be sliced, chopped, or ground and used in cookies, cakes, salads or stuffing. They can also replace macadamia nuts in recipes.

 

Bread

Know your Dough

 

- If dough seems too soft to roll, chill until firm. If dough seems slightly dry, work in one teaspoon of cream or butter with hands.

 

- For extra fine textured bread let the dough rise twice in the bowl before shaping. Dough will continue to rise during the first fifteen minutes of baking. It is important you do not open the oven during this time.

 

- Milk adds a velvety texture to bread plus needed nutrients.

 

- Sugar adds flavor and color to the bread. A good rule of the thumb might be a minimum of 1 1/2 teaspoons of sugar for each called for cup of flour.

 

- Salt adds to the flavor of the bread and controls the fermentation by slowing the action of the yeast.

 

- Breads should be kept away from drafty areas while rising and when cooling.

 

- Self-rising flour is not suitable for yeast breads.

 

- Kneading the dough for a half minute after mixing improves the texture of baking powder biscuits.

 

Brick Oven

 It's easy to re-create a brick oven at home. The method of cooking directly on a heated ceramic-type surface is what gives classic pizza crusts and Old World breads their crunch. You can purchase a stone that fits in your home oven. Simply pre-heat the stone as your oven warms up and then bake on the hot surface.

Broccoli

Health Benefits of Broccoli: see Lycopene

Broiling

 Add a cup of water to the bottom of a broiling pan to absorb grease and smoke.

 

Brown Sugar

Why brown sugar gets hard

 Place a slice of bread in the container. The syrup in brown sugar attracts moisture. So your brown sugar will draw the moisture from the bread. In a day or two, the bread will be dry and your brown sugar will be moist and soft.

Burns

On Pots and Pans

 If you have a burn marks on a pan, boil some water and a few ounces of pearl barley in the pan. Let it cool and stand overnight, then clean as usual. The stains should lift out. If you have a pan that you burnt some food in, just boil a few cups of water with a cup a vinegar added. This loosens the burnt on foods so you can wipe it away.

Butter

 To soften butter quickly, cut it in pieces, put it on a plate and cover with a metal bowl that's been rinsed with hot water.

Salted vs. Unsalted

 Most professional chefs like to use unsalted butter because it is one way of controlling the salt content of a dish. When baking, many recipes for desserts and other sweet items do not call for salt —hence, unsalted butter is the only way of being sure that nothing goes into the recipe other than what is called for.

Chicken

Thawing

 

- Always freeze uncooked chicken if it is not to be used within 2 days.

 

- Chicken should not be thawed on the countertop.

 

- It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.

 

- For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary according to your microwave.

- Chicken may also be safely thawed in cold water. Place chicken in its original wrap or watertight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.

 

Cutting

For cubing chicken: Refrigerate after cooking. Wait until and gets cold and then it will be so much easier to cut!

 Chocolate

 

- Use a potato or vegetable parer to make chocolate curls for decorating cakes and pies. You can use bars of semi-sweet or bitter chocolate. The chocolate should be at room temperature or even very slightly warmer. You can adjust the thickness and length of the curls by the pressure of your strokes.

 

- To melt chocolate, chop fine. Place in a microwave-safe bowl and microwave, uncovered, at 100 percent power, stirring every 10 seconds.

 

- Use self-sealing plastic bags to melt butter or chocolate in the microwave.

 

Melting

To quickly and easily melt chocolate or carob, place in a metal bowl and put this in the oven, with the temperature turned on the lowest possible setting. Close the door. After about 5 minutes, turn the oven off. In about 10 minutes, the chocolate should be melted.

 

Cilantro

Cooking With Fresh Cilantro

 From the coriander plant the leaves are considered "cilantro" and the dried seeds are called "coriander". Cilantro is another herb that is often mistaken for parsley, the leaves look very similar to flat leaf or Italian parsley. They can be differentiated by the rounded leafs rather than the flat leaf parsley's sharper edges. Cilantro is excellent in salads and often mixed with fruit salsas which gives them a certain "California" flavor. A very versatile herb often used in Mexican cooking.

Citrus Peels (drying): see Drying

Cleaning

Microwave

 To clean your microwave, heat a bowl of water on high power for 5-10 minutes. Keep the oven closed for several more minutes to allow the steam to do its magic. Using oven mitts, carefully remove the bowl of water, then wipe the walls of the oven.

Sink

For a quick clean up with no smell, clean your kitchen sink with baking soda.  Works great on white or almond sinks.

Oven

 To remove grease from inside your oven, put a small pan of ammonia in the oven in the evening, and then close the oven door. In the morning, remove the pan of ammonia. The grease inside the oven will wipe off very easily.

Coconut

 Dried out coconut can be revitalized by sprinkling with milk and letting it stand for about ten minutes.

 

Coffee

Storing Coffee

 Store coffee in the freezer. It keeps the coffee fresh from the first to last cup. Put enough coffee into small snack size zip lock bags to make 8 cups, then store them in the freezer. It's a little extra work when you first do it, but saves time when you're in a hurry. When you're down to the last couple of bags you know it's time to buy more.

 If you run out of coffee filters and are too lazy to run to the store, try using a paper towel instead.

Cleaning your Coffee Pot

To clean your coffee pot, fill it halfway with vinegar and let it run through. Then brew 2-3 cups of water to get the vinegar taste out. Wash brew basket and coffee pot in hot soapy water.

Perfect Coffee Tips

 

- Keep coffee in an airtight container and store in a cool, dark place. Try the freezer.

 - For best results, buy the whole beans and grind them yourself just before use.

 - If you notice any traces of chlorine, iron, or other minerals in your water, use a quality bottled or filtered water. Softened or distilled water will affect the flavor of the coffee and should not to be used.

 - It's said the best water-to-coffee ratio is 1 tablespoon of ground coffee or 2 tablespoons of whole beans for each 6 ounces of water.

 - Boiling or reheating coffee literally boils away flavor. A thermal carafe will keep the coffee hot for up to 2 hours without losing any flavor.

 

Cookies

Decorating

 For a pretty flower design on sugar cookies, press the bottom of an empty plastic thread spool (label removed) into the rounds of the dough.

Chocolate Chip Cookie Variations

 

- Chewy Chocolate Chip Cookies: Bake cookies in a 325 degree oven until they are a light golden brown (10-13 minutes). Cool on baking sheets for 3 minutes before removing to wire racks to cool completely.

 

- Chocolate Chunk Cookies: Omit semisweet chocolate chips. Coarsely chop a 3- to 4-ounce bar of semisweet chocolate, and fold it into cookie dough in step 3.

 

- Peanut Butter-Chocolate Chip Cookies: After beating butter and sugars, add 1/2 cup peanut butter (smooth or chunky). Beat well, then continue as for Favorite Chocolate Chip Cookies. Omit chopped walnuts.

 

No-Bake Cookies

To make no-bake cookies even faster, spread out the batter in a pan, let it set and cut into squares. This is a lot quicker and just as good.

 

Tips on How to Avoid Flat Cookies

 

- Don't omit nuts. If you must, add 1-2 tablespoons extra flour.

 

- Softening Butter: Soften butter at room temperature or in the microwave. One stick of cold butter taken directly from the refrigerator may be softened on Defrost (30%) Power for 10 to 15 seconds. Check; if necessary, microwave 5 to 10 seconds more. Let stand until ready to use. Butter should be softened just until it yields to light pressure.

 

- Melted Butter: Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly. Using melted butter is acceptable but not suggested.

 

- Unsalted Butter: You may substitute unsalted butter, or omit salt from the recipe.

 

- When using margarine, do not soften. Use directly from the refrigerator.

 

- Use a good grade of margarine; avoid tub and light margarine.

 

- Don't over beat.

 

- Use ungreased baking sheets.

 

- Allow baking sheets to cool between batches. Chill baking sheets briefly in the refrigerator or freezer to hasten cooling between batches.

 

- Wipe baking sheets clean of grease or wash and dry between batches.

 

- Add 1 to 2 tablespoons extra flour on humid or rainy days.

 

- Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.

 

- Egg Substitutes: Acceptable. Liquid egg substitutes may be used. Follow manufacturer's directions for amount to substitute.

 

- Extra Large Eggs: Not recommended. Extra large eggs cause a flatter cookie than standard. If extra large eggs have already been added to the dough, you can add 1 to 2 tablespoons extra flour.

 

- No Eggs: Acceptable. Omit eggs and use 2 tablespoons water. Bake 8 to10 minutes, until lightly browned. Do not over-bake. Store tightly sealed to prevent drying. Makes a cookie that is chewy on the inside, crispy on the outside.

 

- One Egg: Acceptable. Cookie and is crispy on the outside, softer inside.

 

- Egg Whites Only: Acceptable. Substitute 2 egg whites for each whole egg.

 

- Preheat oven fully at the correct temperature. Use a mercury-type oven thermometer to check oven temperature about once a month.

 

- Use unsifted all-purpose flour. If the flour has already been sifted, add 2 tablespoons more flour. (Most flour sold in the supermarkets today is marked "Pre-sifted," so there is no need for sifting.)

 

D

 Deviled Eggs see Eggs

Dripping Faucets

Dripping faucets can be quieted by tying a string to it that reaches into the sink. The water will slide down the string quietly. Try loosening rusty screws by putting a drop or two of ammonia on it.

Dried Fruit

Dried fruit will chop easier if you put it in the freezer for about an hour before cutting.

Drying

Drying Citrus Peels

 Before I eat an orange, I use my box grater and shred the peel. I put the shredded peel on a paper plate and leave it on the kitchen counter a few days to dry. When the shredded peels are bone dry, they go into a Mason jar with a tight fitting cover. I then make a label for the jar. I use the dried peel in baking and canning recipes. I do the same with lemons, limes, tangerines, and grapefruits. The home-dried peels are much more flavorful than the stuff you buy and they are free.

Drying Celery Leaves

 It's very easy to dry celery leaves. I simply put the chopped up leaves on a paper plate and leave it on the kitchen counter for a couple of days. They are great to add to soups and stews and again they are free.

Drying Hot Peppers

 Wear disposable rubber gloves and cut off the stem and blossom ends. Put them into a food processor and chop them. Line a cookie sheet with heavy-duty aluminum foil and spray it lightly with cooking spray. Put the chopped peppers between a couple of paper towels and gently squeeze out the excess liquid. Spread the chopped hot peppers on the cookie sheet. Turn your oven to 200 degrees and leave the door slightly ajar. Using a long-handled pancake turner, turn them over every 15-20 minutes. Be very careful when you do this as the fumes will clear your sinuses big time. Depending upon how wet they are, it should take a couple of hours for them to dry. Remove the cookie sheet from the oven and place it on a kitchen counter for a few days. When the peppers are absolutely bone dry, transfer the hot pepper flakes to a Mason jar with a tight fitting cover. Label them. Make sure they are absolutely brittle or they will mold. They are very powerful and you don't need a lot to kick up a recipe. They will last indefinitely.

Drying Culinary Herbs

 I grow a lot of culinary herbs and dry them as well. Pick your herbs and strip them off their stems. Chop them finely. Dry them between a couple of paper towels to get rid of excess moisture. Place on a cookie sheet lined with heavy-duty aluminum foil sprayed lightly with cooking spray. Put into a 200 degrees oven with the door slightly ajar. Turn

 over with a long handled pancake turner every 15-20 minutes. Depending upon how wet they are, it should take a couple of hours for them to dry. Remove the cookie sheet from the oven and place it on a kitchen counter for a few days. When the herbs are absolutely bone dry, transfer them to a Mason jar with a tight fitting cover. Make sure they are absolutely brittle or they will mold. Label them because once they are dried, they all look alike. I save the stems from the herbs and toss them into my BBQ grill. They smoke and add a great flavor to whatever you are grilling.

Drying Fresh Mushrooms

 Gently rinse mushrooms and dry between paper towels. Cut into slices. Place on a cookie sheet lined with heavy-duty aluminum foil sprayed lightly with cooking spray. Put into a 200 degrees F oven with the door slightly ajar. Turn over with a long handled pancake turner every 15 to 20 minutes. Depending upon how wet they are, it should take a couple of hours for them to dry. Remove the cookie sheet from the oven and place it on a kitchen counter for a few days. When the herbs are absolutely one dry, transfer them to a Mason jar with a tight fitting cover. Make sure they are absolutely brittle or they will mold. Label them.

 

F

 Fat Free/Low Fat

Cook crumbled hamburger meat for spaghetti sauce or tacos in boiling water to save fat and calories. After cooking, place in a colander and run hot water over it to rinse much of the fat away.

Fish

 For perfectly cooked fish, measure fish at its thickets party and cook, using any method, 10 minutes per inch of thickness.

 Thaw frozen fish in milk. The milks helps to draw out the "frozen" taste. Discard the milk before cooking.

 See individual listings for: Tuna

Flavor-Boosters

 

- Serve French fries with salsa instead of ketchup for a different flavor.

 

- Before cooking Portobello mushrooms, cut a few slits in the caps and insert slivers of garlic.

 

- Add softened plain or chive cream cheese to eggs while scrambling.

 

- Use bottled salad dressing on cooked, hot vegetables.

 

- Sprinkle shredded peppery Jack cheese on hot tomato or split-pea soup.

 

- Add vinaigrette-type salad dressing to potatoes for potato salad while they're still hot – they'll absorb more of the dressing.

 

- Stir in a few cinnamon red-hot candies into applesauce and they will dissolve.

 

- Cook rice in broth instead of plain water.

 

- Add bouillon granules or cubes to soups, stews and sauces that need a lift.

 

Flowers

Geranium Leaves

 Scented geranium leaves add a delicious taste to sugars, cakes and other desserts. Try placing a single geranium leaf in the bottom of a jelly glass before pouring in apple jelly for a nice touch. Make the following sugar and use it in cookies, cakes, custards or breads in place of the granulated sugar or it can be sprinkled on top.

Food Storage

See Food Storage Guidelines

 

Freezing

 Stretch freezer space by freezing sauces, meatballs, even soups in zip-top bags. Squeeze out any air, press flat and stack. Food will thaw faster too. When labeling containers in your freezer, put the label on the side for upright freezers and on top for chest-type. Be sure to include the name of the dish, date and amount.

Freezing chicken and fish in your RV freezer

 To freeze your fresh fish filets, place filets of fish in a freezer baggie, fill with enough water to cover fish. Allow room to let water expand due to freezing, and press out air pockets. Seal well and label it. Lay flat in your RV freezer, that way it will leave more space in your freezer. T

 To thaw, place baggie in sink or pan filled with cool water, it will thaw within the hour. You will not be able to tell it was ever frozen! This works the same with raw chicken breasts and the best thing is that due to the water surrounding and protecting the meat, it will never freezer burn!

Refreezing Foods

 Occasionally, frozen foods are partially or completely thawed because of delays in storing food, a power outage, or a change of plans for cooking the food. The basis for determining safety in refreezing foods is how long and at what temperature they have been held. Look closely at frozen foods you thawed partially or completely to determine whether you should refreeze them.

 Refreezing needs to be done quickly. Clean the freezer before refilling. If the freezer has an adjustable temperature control, turn it to the coldest position. Check each package or container of food. Non-rigid containers can often be checked without opening by squeezing to feel for ice crystals. If they need to be opened, they should be carefully rewrapped.

 Certain foods may be safely refrozen if they still contain ice crystals, or if they are still cold -- about 35 to 40 degrees -- and if you held them no longer than one or two days at that temperature. Put the relabeled packages in the coldest part of the freezer leaving space for circulation, and use within two or three months as quality is diminished. Any signs of spoilage, off odors or color in any food indicates the food should be disposed of without tasting.

 

- Meats such as beef, pork, veal, lamb and poultry can be refrozen when they are still firm with ice crystals. Meat still safe to eat can be cooked and refrozen. Discard meats if any signs of spoilage are present.

 

- Fruits usually ferment when they start to spoil which will not make them dangerous to eat but will spoil the flavor. Defrosted fruits that smell and taste good can be refrozen.

 

- Thawed fruits suffer in appearance, flavor and texture from refreezing; if they do, you can make them into jam.

 

- Vegetables should be refrozen only if they contain plenty of ice crystals and still have a firm-to-hard core of ice in the center. Spoiled vegetables can be dangerous.

 

- Shellfish, prepared foods or leftovers should not be refrozen if defrosted. If the condition of the food is poor or even questionable, get rid of it. It may be dangerous.

 

- You can cook and eat thawed food mixtures like casseroles, pot pies, dinners, or pizzas if you are certain they have not reached a temperature above 40 F for more than one to two days. Do not refreeze these foods.

 

- Never refreeze melted ice cream, cream pies, eclairs or similar foods.

 

- Unfrosted cakes, uncooked fruit pies, bread, rolls, and similar bakery rolls can be refrozen. Their quality may suffer, but they will be safe to eat.

French Toast

Healthy French Toast

 Make your French toast with whole grain breads and egg substitute instead of eggs. Add cinnamon to the egg mixture with a little skim milk too. After cooking drizzle with a small amount of light syrup and top with fresh fruit.

Frost-Free Windshields

 Vinegar will help keep windshields ice and frost free. When a car has to be left outside overnight in the winter, coat the windshields with a solution of 3 parts White Distilled Vinegar to 1 part water.

Fruits

Stewed Fruits

 Don't add sugar to stewed fruits until they have boiled for 10 minutes. They need less sugar then.

Working with fruits

 For juicier citrus fruits, take from the refrigerator and microwave at 100 percent power, allowing 45 seconds for one fruit, 60 seconds for two, and 1-1/2 to 2 minutes for four. Nothing preserves a fruit's natural nutrients, shape and color like micro-poaching. For perfect poached peaches, combine 2 Tbs. peach or other fruit-flavored liqueur and 1 teaspoon each freshly squeezed lemon juice and vanilla in a flat, microwave-proof 2-quart casserole.

 Arrange 4 halved and pitted ripe peaches skin-side down in casserole, over with lid or vented plastic food wrap and microwave at 100 percent power 2 minutes. Turn peaches over, re-cover and cook 1-3 minutes at 100 percent power until tender. Let stand 3 minutes, uncovered. Slip the skins off and serve warm or chilled with the casserole juices. To soften bananas for banana bread and muffins, pierce unpeeled bananas once or twice and microwave, uncovered, at 100 percent power for 1 minute, turning over at half time. Cool and peel.

Over-Ripened Fruit

 Do you have fruit in your kitchen that's ripening quicker than you can eat it? Puree it and use in smoothies or as a topping for ice cream, pancakes or waffles. You can also freeze the pureed fruit in a plastic freezer zipper bag and use it later on.

 Fresh, frozen and canned fruits are generally interchangeable in equal measures in recipes. To get approximately 1/2 cup of fruit puree, use 4 ounces of fresh berries or juicy fruit or 1 cup of cooked and drained berries or juicy fruit.

 Also see individual listings for: Apples, Apricots, Bananas, Blueberries, Boysenberries, Canteloupes, Cranberries, Oranges, Peaches, Raspberries, Strawberries, Watermelon

 Fruit Extracts

 Making your own citrus extracts to use in recipes will give you a much purer fruit flavor. You can do this with lemon, lime, orange, grapefruit, or tangerine. Peel the fruit in strips, leaving the pith behind. Place the strips in a jar, and cover them with good-quality vodka. Cover the jar tightly and let it stand at room temperature for two weeks, shaking the jar daily. Discard the peel, replace it with fresh peel, and let it stand for two more weeks. Remove the flavor, and use the flavored vodka in recipes calling for extract. It will keep indefinitely.

H

Hamburgers

 Chuck makes juicier, more flavorful hamburgers than ground round or sirloin. Much of the extra fat will cook out during broiling or grilling. To keep burgers juicy, handle the meat as gently as possible and don't press them while cooking.

Perfectly Grilled Hamburgers

 Make a tiny hole, about the what your index finger could fit through, in the middle of her burgers. During grilling, the hole in the middle will disappear but the center will be cooked the same as the edges.

Burger Builders by Wisconsin Beef Council

 Hamburgers are one of America's favorite foods on the grill. But how do you make a family favorite like hamburgers a thrilling event night after night? You build a better burger with 101 Burger Builders! Click hereto check out all 101, but here is a small selection of what you'll see.

 

- Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce.

 

- Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers.

 

- Classic Burger: hamburger with ketchup, mustard and pickles.

 

- Greek Burger: topped with herbed Feta cheese, black olives and onions.

 

- Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce.

 

- Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon.

 

- Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with Caesar dressing, romaine lettuce and avocado slices.

 

- Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked broccoli.

 

- Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing.

 

- Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers.

 

- Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled and raw onions.

 

- Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun.

 

- Blue Moon Burger: grilled burger topped with Bleu cheese, sautéed mushrooms, lettuce, and tomato served on an onion bun.

 

- Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side.

 

- Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty.

 

Hazelnuts

 Store in the refrigerator for up to 1 year for the freezer for 2 years in airtight containers. To roast hazelnuts, spread the nuts in a shallow pan and bake in a 275 degree oven for 20-30 minutes, or until the skins crack. To remove the skins, rub with a

 textured rough cloth.

 

Healthy Eating

Healthy Eating Tips

 - The best bread products for you are sprouted! ("Jack Sprout")

 - Margarine is one molecule away from plastic!!!

 - Beware of the sodium content in canned soups and vegetables.

 - Always go for fresh! Fresh whole fruit and vegetables (not juice) are among the healthiest foods you can eat.

 - Stay away from all manufactured beverages such as alcohol, soda pop and caffeine.

 - Soda pop has one teaspoon of sugar for every ounce of pop! (Just imagine putting a bowl of sugar and a spoon in front of you instead of drinking that pop)

 - Drink water obsessively!

 When baking you can substitute vanilla yogart instead of shortening to make the food healthier.

 

Honey

If honey becomes crystallized, it is still good, just warm it up in a microwave or put in a pan of boiling water for a few minutes. A quick stir and it will be as good as new.

Measuring with Oil

 When a recipe calls for oil and honey, measure the oil in a measuring cup first and then measure the honey in the same cup. Every drop of the honey will easily slide out.

Measuring without Oil

Measuring Honey or Molasses is easier if you first spray the measuring cup lightly with Pam. The sticky liquid will slide right out.

 

 

Horehound (Marrubium vulgare), is an herb that can easily be grown in your garden. One plant is enough for a family and can be used not only for horehound drops, but also tea and homemade cough syrup.

 Horehound is very easy to grow and can actually become a pest if not watched carefully. It self-seeds readily and rapidly! The flowers should be cut BEFORE they dry and form seeds. This is one of the reasons it's considered a noxious weed in Victoria, Southern and Western Australia plus parts of New South Wales. Horehound is not picky about soil---except if it's wet and heavy. The leaves and flowers lose their flavor quickly, so snip them into smaller pieces to dry on screens. When dry, crumble and store in jars.

 It's been used for centuries for coughs and other ailments. The FDA took it off the approved list, but not because it was harmful. They didn't see enough scientific evidence to consider it a medicine.

 Make sure you buy or are growing the proper horehound. There is black horehound, Ballota nigra which is not related. Also bugleweed, Lycopus virginicus, is known as water horehound, but again, it is not related. These plants have their own benefits, but they shouldn't be used interchangeably.

 People with low blood pressure, heart conditions or those using any type of insulin or related meds should avoid horehound. And lastly, do NOT use horehound if you are pregnant or nursing. The tea can be especially potent, more than the candy, so avoid that at all times if you fit into any of these categories. It's always better to be safe!

 If you aren't scare off at this point (which I hope you aren't!) you can use the following recipes with either fresh or dried horehound.

Hyssop

 Hyssop should be used sparingly. The flowers and leaves are edible and can be used with lemon to add flavor to roasted poultry. The young leaves and flowers can be added to salads, soups and stews. Add it minced to sauces that contain tomato for a different twist.

 You can also use it in bath teas and facial steams fresh or dried. To harvest, cut the stems just before the flowers begin to open. Hang upside down in a warm, dark place. The entire plant (stems, blooms and foliage) can be dried and stored in tins or covered jars.

Dictionary of Herbs and Spices

 

 Herbs and spices add that special something to cooking, turning simple food preparation into an art form. This dictionary of herbs and spices will help you get a hold on the most common varieties that you see throughout our database of recipes. Under each entry, find several suggestions for how to cook with that herb or spice with a link to specific recipes. We hope you will contribute to the dictionary with less common entries and your favorite recipes! Write to us here.

Herb And Spice Dictionary

Allspice (berries)- This fragrant spice comes from the dried berries of an evergreen tree native to Jamaica, Mexico and Honduras. Reminiscent of a mix of cloves, nutmeg, and other spices, allspice is used for baking, pickling spice, and jerk seasonings.

Coffee Can Pumpkin Bread

Pickled Chipotle Chiles

Jamaican Jerk Pork Tenderloin

Anise- These small, oval seeds are related to dill and cumin and come from Spain and Mexico. They taste and smell like licorice. Anise is used in baking sweets, making liqueurs, and in the curries for stoups and stews in India and the Middle East.

Middle Eastern Souvlaki

Italian Braided Easter Bread

Lemon-Anise Biscotti

Basil- Although there are many types of basil used in cooking (sweet basil, lemon basil, purple Thai basil), the basil leaf is known for its pungent aroma and flavor similar to mint and clove. Basil is a versatile herb well suited to tomatoes, meat dishes (especially in Thai cooking), and is a primary ingredient in pesto sauce.

Thai Basil Chicken

Fresh Tomato Pie

Pesto

Bay Leaves- Grown in the Mediterranean, bay leaves, with their sharp and savory taste, are an important part of American cooking and many French dishes. One or two whole leaves are added to sauces, stews, and soups, but removed before serving. Putting a couple leaves in stored grains helps to repel insects.

Lentil and Chestnut Soup

Beef and Cabbage Casserole

Salmon Baked in Milk with Bay Leaf and Onion

Caraway- This seed, the fruit of an herb in the parsley family, is sweet, nutty and tangy. Caraway seeds are popular in rye bread, cheese, and sprinkled over lamb or pork before roasting. Caraway helps to reduce the smell of cabbage in many dishes.

Cabbage Gratin

Brewed Brat Sandwich with Caraway Kraut

Russian Black Bread

Cardamom- A member of the ginger family, this expensive spice comes from ground cardamom seeds and has an intense, sweet flavor. A little goes a long way with this spice. Cardamom is used in Arabic countries to flavor coffee, in many Scandinavian dishes, and in many curry blends in India.

Strawberry-Rhubarb Cardamom Jam

Chicken with Coconut Curry Sauce

Gesthemane Beef

 Cayenne Pepper- Made from the dried pods of chili peppers, this fiery spice is popular in Mexican, Southwest American, Indian, and Italian cooking. It has little aroma but is hot to the taste.

Black Bean Cakes

Jambalaya Shortcakes with Cayenne Cream

Captain's Choice Tilapia

Celery Seed- Small, dried brown seeds from the same species as the vegetable celery with a similar warm, slightly bitter, flavor.

Tomato Apple Relish

Rummage Salad

Slow-Cooker Rustic Stew

Chervil- Related to parsley, this aromatic herb, with a more distinctive taste, is popular in French cooking. Chervil is used like parsley in things like mashed potatoes, soups, and hamburgers. It is a milder alternative to raw onion.

Herb Spread

Lobster Ravioli

Cucumber Tea Sandwiches

Cilantro- The young leaf of the coriander plant, this herb is popular in Middle Eastern, Mexican, and Asian cooking as a cooling counterpoint to fiery spices. The taste is a mix of parsley and citrus.

Island Chicken with Fruit Salsa

Avocado Salad

Santa Fe Pasta

 Cinnamon- Probably the most common baking spice, cinnamon is made from the dried bark of various laurel trees, native to Sri Lanka and other regions. Cinnamon has a sweet and woody taste and is used in beverages, apple dishes, and many savory meat dishes.

Moon Chai Tea

Apple Butter Pork Loin

Pumpkin Coffee Cake

Cloves- Cloves are dried, unopened flower buds from an evergreen tree native to Madagascar, Brazil, and other areas. Cloves, with their very strong pungent, sweet taste, are used in spice cookies and cake, and many other savory dishes.

Applesauce Cookies

Old German Spice Cake

Peking Duck

 Coriander- Coming from Morocco and Romania, coriander is a mild seed with a flavor similar to that of a lemon and sage blend. Coriander is used in Middle Eastern cooking, sausage making, curries, and the whole seeds are used in pickling and special drinks.

Sri Lankan Crab Curry

Orange Ratafia

Gazpacho

 Cumin- Available in seed and ground forms, cumin is the dried, pale green seed (like caraway) from a member of the parsley family. Cumin is often used in Mexican and Middle Eastern dishes. Cumin has a nutty, warm flavor.

Indian Kheema

Basic Texas Chili

Chicken Tacos

Dill- Both the leaves and the seeds from this feathery frond plant are used in cooking. Both have a sharp taste, but Dill Weed is mellower and fresher than Dill Seed. Dill is often added to cold salads and dips, hot potato dishes, and delicate meats.

Golden Herb Rolls

Salmon in Lemon-Dill Sauce

Chilly cucumber dip

Fennel- All parts of the fennel plant are used in various ways in cooking. Fennel seed is similar to anise but is sweeter and more aromatic. It's used in chili and soups. Fennel leaves have a sweet flavor well suited to fish and veal sauces.

Chicken Breast with Fennel and Tomatoes

Barbecue Sauce Spare Ribs

Fennel Cleanser

Ginger- Ginger is a warming, pungent root that is crushed and powdered to make the spice. Ginger is used in baking, as with gingerbread, and in many Asian dishes.

Shrimp Kabobs in Ginger Marinade

Ginger Carrot Soup

Gingerbread with Orange Glaze

Thyme- Thyme comes from the tiny, gray-green leaves of an herb in the mint family. Thyme leaves are often dried and ground. The versatile herb has pine, mint, and lemon flavors, and a subtle aroma. Thyme works well with poultry, soups, lamb, eggs, and more.

Irish Lamb Stew

Thyme-Rosemary Tea Bread

Thyme Beef Stroganoff

Turmeric- Much like ginger, turmeric spice comes from an underground stem and is a main ingredient in most curries and curry powders. While you probably wouldn't call turmeric hot on its own, the root is certainly warm and aromatic. The chemical curcumin in turmeric gives curry powder its bright saffron yellow color, and is responsible for the spice's kick.

would love to see an exchange table for converting fresh herbs to dried herbs in case of a emegency and we do not have or can't get fresh.

Here are 20 reasons to add turmeric to your diet:

 

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

 

3. Prevented breast cancer from spreading to the lungs in mice.

 

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

 

5. Reduces the risk of childhood leukemia.

 

6. Is a natural liver detoxifier.

 

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

 

8. May prevent metastases from occurring in many different forms of cancer.

 

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

 

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

 

11. Is a natural painkiller and cox-2 inhibitor.

 

12. May aid in fat metabolism and help in weight management.

 

13. Has long been used in Chinese medicine as a treatment for depression.

 

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

 

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

 

18. Has been shown to stop the growth of new blood vessels in tumors.

 

19. Speeds up wound healing and assists in remodeling of damaged skin.

 

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

 

Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.

Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.

 

Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

 

L

Lavender

 Cherished for the clean scent of its flowers and leaves. The grayish evergreen leaves are attractive any time of year.

Leftovers

 Place leftovers in vacuum sealed pouches with portions to serve your normal family settings. Vacuum packed bags eliminate freezer burn and last longer than any other packing in the freezer. Robert Wagner, Remington, IN

Lemons

4 lemons yield about 1 cup of juice

 Lemon Zest

 After squeezing lemons for cooking, freeze the rinds. Whenever you need freshly grated lemon zest, you can grate it from the frozen lemons. Saves a trip to the store or buying a lemon just for a small amount of zest.

Lemon/Lime Juice

 Squeeze limes or lemons that are starting to get too old and freeze the juice in small containers or ice cube trays. When you need a tablespoon of juice pop it into the microwave and you are ready to go." Meriel from Milwaukee, Wisconsin

Lettuce

 Lettuce won't "rust" in the refrigerator if it is wrapped in paper toweling.

Limes

10 limes yield about 1 cup juice

Low-Fat

Low-Fat Baking Tips

 I have used applesauce in place of the fat in brownies and quick breads with success. I haven't tried it in cookies but I would think it would work if the recipe calls for oil and not butter or shortening.

Lycopene

Foods with Lycopene

 Tomatoes

 This fruit/vegetable is the epitome of a cancer-fighting superfood. Not only do tomatoes contain lycopene, the antioxidant phytochemical that also helps prevent heart disease, but they're a good source of vitamins A, C, and E -- all enemies of cancer-friendly free radicals.

 Pile tomatoes, spinach, and peppers on top of ready-made pizza dough and top with tomato sauce and part-skim mozzarella. Pop some cherry tomatoes into your romaine lettuce salad. Stuff your sandwiches with sliced tomatoes, lettuce, and alfalfa sprouts or shredded broccoli. However you do it, find a way to add tomatoes to your daily diet.

 Recommended Serving Size:

 1 cup sliced tomatoes, about 32 calories

 1 cup fresh spinach, about 7 calories

 1/2 cup sliced green peppers, about 18 calories

 1/4 cup part-skim mozzarella, about 80 calories

 1 cup cherry tomatoes, about 27 calories

 1 cup alfalfa sprouts, about 10 calories

 1 cup broccoli slaw, about 30 calories

 Watermelon

 Cut a watermelon into bite-sized pieces for a huge dose of antioxidants, about 80 percent of your daily vitamin C, and 30 percent of your vitamin A, or beta carotene. Watermelon also contains lycopene, the famous cancer-fighting substance found in tomatoes. Plus, recent studies show that eating more fruits and vegetables leads to a lower risk of lung, oral, esophageal, and colon cancer.

 Recommended Serving Size:

 2 cups of watermelon, about 80 calories

 Cabbage and Carrots

 Coleslaw Cabbage is a cruciferous vegetable, which help reduce the risk of colon and rectal cancer. Plus cabbage is rich in fiber and has almost 50 percent of the recommended daily allowance (RDA) of vitamin C, making it a well-rounded super-food with cancer-fighting power.

 Carrots are a wonderful source of fiber and beta carotene, and they have a whopping 308 percent of the RDA for vitamin A. Combine shredded cabbage and carrots with your favorite low-fat mayonnaise and some red wine vinegar for a delicious side to any meal.

 Recommended Serving Size:

 1 cup shredded cabbage, about 21 calories

 1 cup grated carrots, about 45 calories

 1 Tbs. vinegar, about 3 calories

 1 Tbs. reduced fat mayonnaise, about 48 calories

 Pasta, Bean & Broccoli Salad

 Did you know that one-quarter cup of kidney beans has the same amount of fiber and protein as two ounces of red meat? Whole wheat pasta is also a good source of fiber, and broccoli will tip the daily scales for your daily vitamin A and C needs. Toss them all together with your favorite low-fat Italian dressing for a simple dinner of cancer-fighting proportions.

 Recommended Serving Size:

 3/4 cup whole wheat pasta, about 162 calories

 1/4 cup drained kidney beans, about 51 calories

 2/3 cup of broccoli, about 33 calories

 1 tablespoon of reduced calorie Italian salad dressing, about 56 calories

 Finger Snacks: Peppers, Dried Apricots, Sunflower Seeds

 If cigarettes are cancer sticks, then chopped peppers are anticancer sticks. They're packed with all the nutrients you need to reduce your cancer risk: lycopene, beta-carotene, and vitamin C.

 Dried apricots are rich in beta-carotene, and they're perfect for storing in your desk at work as an alternative to the vending machine's fatty snacks. If you're craving a little salt, try a handful of sunflower seeds, which contain selenium, an infamous cancer nemesis.

 Recommended Serving Size:

 1 cup red peppers, about 24 calories

 1/4 cup dried apricots, about 79 calories

 1 tablespoon of sunflower seeds, about 93 calories

 Blueberries and Strawberries

 Both blueberries and strawberries are rich in vitamin C and fiber. Plus they just taste darn good. Add some to your whole grain cereal or oatmeal in the morning. Mix some into your cup of plain yogurt, or top off your ice cream with a handful.

 Recommended Serving Size:

 1 cup blueberries, about 80 calories (all berries give you lots of fiber and vitamin C)

 1 cup strawberries, about 46 calories

 

 Mushrooms

 Before cooking Portobello mushrooms, cut a few slits in the caps and insert slivers of garlic. To keep mushrooms white when cooking, add 1 teaspoon lemon juice to the butter or oil used when sautéing.

Cleaning

 Believe it or not, there is a tool designed just for this purpose. It is a small brush containing soft bristles and is appropriately called a mushroom brush. These brushes are easy to find at most kitchen supply stores and make cleaning mushrooms a breeze. Simply brush the mushroom off with the brush to release any dirt or sand, and trim the stem ends with a paring knife. You can also use a damp paper towel and gently rub off any dirt. Mushrooms should always be cleaned dry if at all possible—their spongy nature will cause them to absorb water if washed.

 Slicing

 An easy alternative to slicing fresh mushrooms by hand is to use your egg slicer for quick and perfectly even slices.

Mushrooms Varieties

 White (Agaricus)

 The most widely available fresh mushrooms, whites are mild in flavor, smooth and round in appearance, creamy white to beige in color and come in various sizes from button to jumbo. When small they have closed "veils" (gills are covered on the underside of the mushrooms); larger mushrooms may have open veils. White mushrooms may be eaten raw and can add excitement to soups, salads, sauces, sandwiches, main dishes and more.

 Portabella

 A larger relative of the white and crimini mushroom, portabellas are allowed to mature longer than their smaller relatives and can grow to 6 inches across the top. When freshly harvested, they are a light tan with slightly rough rounded caps. They are used in the same ways as white and crimini. Their size, meaty flavor and texture makes them an excellent choice for grilling and sautéing whole or in thick slices.

 Shiitake

 These tan to dark brown mushrooms are also called "Oak," "Chinese" or "Black Forest" mushrooms. They have umbrella-shaped caps, open veils and tan gills. They are woodsy in flavor and best when thoroughly cooked. The stems tend to be woody and should be removed before cooking. However they can be added to stocks for flavor intensity.

 Oyster

 Named for their oyster-shell shape, these delicate velvety mushrooms come in shades of beige, yellow, cream and gray. They are more fragile than most other mushrooms, so should be used shortly after purchase and added to dishes at the end of the cooking time.

N

 Nail Strengthener

Rub a whitening toothpaste with fluoride onto your nails each night before bed. You will have stronger longer nails before you know it.

Non-reactive Cookware

 May be made of a variety of materials that do not alter the flavor of foods that they come into contact with. Examples of non-reactive materials would be glass, plastic, stainless steel, or non-stick cookware. Aluminum bowls, utensils, and pots or pans are especially reactive and should only be used if you are certain that the foods coming into contact with them will not have a reaction to them. It is especially important to use non-reactive bowls, spoons, pots, and other cookware when preparing dishes that contain any type of acid, such as citrus juices, vinegar, wine, dairy, and many fruits.

 Nuts

1 1/2 to 2 cups of nutmeat from 1 pound of nuts in their shells

Chopping

 Place in a plastic zipper bag and roll with a rolling pin.

Freezing and Storing

 Almonds, pecans, walnuts etc. can be sealed in a bag in the refrigerator or freezer. Stored properly, they will keep taste and texture quality for up to two years. Place shelled nuts in plastic bags or containers and remove as much air as possible and freeze.

 Roasting nuts enhances their flavor and crunchy texture and gives them a toasty brown appearance for visual appeal.

 To roast sliced, slivered or chopped nuts, spread in a single layer in a shallow baking pan and roast at 350 degrees for 5-10 minutes. If frozen or chilled, bring almonds, pecans and walnuts to room temperature before roasting. You can also roast nuts in a microwave, but be careful to not overcook them. Arrange in a single layer in a shallow microwave-safe dish and cook on High power, stopping every minute to stir and distribute the nuts for even browning. Watch color and check aroma. Chopped nuts can microwave in as little as 2 1/2 to 3 minutes.

 Always grind pecans, almonds and walnuts at room temperature to prevent them from exuding too much oil.

 From: Simplify Me

Ground Nuts

 If you're making a recipe that calls for ground nuts, grinding them with a little sugar from the recipe will keep them from becoming too sticky and oily.

 Also see individual listings for Brazil Nuts,Hazelnuts,Pecans,Walnuts

 Nutella

History of Nutella (from Wikipedia.com)

 Nutella is the brand-name of a chocolate and hazelnut spread created in the 1940s by Ferrero (best known for their Ferrero Rocher sweets, which are filled with Nutella). It is used for sandwiches among other things.

 In Italy, Nutella has become a cultural and social phenomenon: many books have been written on it, and it is the core of a celebrated scene in the movie Bianca, by the Italian filmmaker Nanni Moretti, in which the actor/director relieves his post-coital anxieties by eating from a gigantic jar of chocolate spread.

 It is also very popular in all Europe and in Australia, less so in the United States, where the product was only available as an expensive import until the 1990s. In the United States, basketball star Kobe Bryant was a former spokesman for Nutella having grown up in Italy.

 In several European cities, including Cologne and Paris, crêpes filled with Nutella spread are popular snacks available from food vendors on many street corners. As a reference to its popularity, Nutella's official website comments that, worldwide, the spread outsells all brands of peanut butter combined.

 The ingredients listed here are from the US packaging. Listed by decreasing weight: sugar, peanut oil, hazelnuts, cocoa, skim milk, reduced minerals whey, partially hydrogenated peanut oil, soy lecithin, vanilla in.

 

Pickles

 To make a pretty garnish, cut small pickles like a fan - cutting down the pickle's length but not through the bottom in thin slices. Spread slices like a fan to garnish plates.

Pies

Flaky Pastry Dough

 

- The butter or shortening should be very cold. Some people even freeze their butter before beginning to work it into the flour. This way, the heat of your hands will not melt the butter.

 - Do not overwork the dough —it's preferable that there are small beads of butter (about the size of green peas) left in the pastry.

 - When you go to add the water to the flour/butter mixture, make sure it's ice water, and add only enough to make the mixture come together into a ball.

 - When following a recipe, always add the water a bit at a time, because many times you do not need all the water that a recipe will call for.

 - Once your dough has come together, flatten it into a disk, wrap it well with plastic wrap, and refrigerate the dough for at least one hour before rolling it out. This allows the butter to firm up and will help ensure a flaky, tender crust.

 

No Burnt Edges

 Before placing double crusted pies in the oven, loosely wrap aluminum foil around pie crust edges. This will help the edges from browning too quickly. Remember to remove the aluminum about 10 minutes before pies are ready to come out of the oven so the crust is properly browned

Working with Homemade Pie Crust

 Store homemade pie crust wrapped in wax paper then put in refrigerator (not freezer) until cool then take it out of refrigerator and it will roll out nicer and easier.

Baking Fruit Pies

 Nothing beats the smell of a fresh baked pie! We recommend using in season fruits and vegetables to make the tastiest pies. Make strawberry, blackberry, and raspberry pies in the summer; and apple pies in the fall! Preheat the oven to the temperature the recipe you are following recommends. Most fruit pies bake at a temperature of between 350 degrees and 450 degrees. Some recipes ask to place the pie into a 450 degree oven, then to turn the oven down to about 350 degrees after a few minutes. This is recommended in order to set the shape of the crust in recipes that contain a lot of fat; it will keep your crust from slouching.

 Baking a pie with a raw fruit filling will take at least 30 minutes total cooking time. Berry, apple, and pear pies cook for approximately 45 minutes. When using a pre-cooked filling, the pie will normally bake at a higher temperature for a shorter period of time in order to thoroughly bake the crust and heat the filling up. To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. To check the doneness of the crust, insert a knife into the crust. If you feel the knife puncture the crust when it is inserted, the crust is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat.

 Once the pie is done cooking, carefully remove it from the oven. As the pie cools, the filling will settle and the top will flatten out a bit. Letting the pie cool to room temperature will also help the pie slices hold their shape when served.

Making Pumpkin Pie

 When making a pumpkin pie from scratch, use a Hubbard Squash...It looks like a great big gourd and has a bluish outer flesh.   Inside is a very lush orange color and very little string and seed....You need to cut it into pieces and bake in the oven until soft.  It really is  excellent and makes the best pies.

Pineapple

To prevent fresh pineapple from making your tongue surface sore, microwave the chunks/rings for 1 minute on high. cool and refrigerate. Tastes just like the fresh fruit but the acid effect is diminished.

Poison Ivy Spray

 Ingredients:

 3 lb. salt

 2 gallons soapy water

 Directions:

 Mix well. Pour into a spray bottle with tight fitting lid. Spray the poison ivy with this solution. A few dousings of this mixture will also kill the plant.

Pomegranate

 To enjoy a fresh pomegranate without the mess, first cut off the two ends of the fruit (on a plastic surface preferably because the juice will stain wood). Then, score the skin several times around the pomegranate with a sharp knife but do not cut through. Submerge the pomegranate in a bowl of water and break it apart with your hand. You will probably have to release some of the seeds from the membrane with your fingers. The seeds will float to the bottom and you can remove all the pithy membrane floating on the top of the water. Drain the seeds, dry, and you can store to up to 2 months in an airtight container covered with a moist paper towel.

Pork

Safe Pork Handling Tips

 

- Wash hands with soap and water before and after handling fresh meat.

 

- Refrigerate meat as soon as possible after purchase.

 

- Place meat package on a plate or in a container before placing in refrigerator to prevent juices from dripping onto other foods.

 

- Always defrost in the refrigerator.

 

- Always place cooked meat on a clean plate, not one that has been used for uncooked meat.

 

- When using an automatic, clock- controlled oven, do not leave fresh, unfrozen roasts or casseroles longer than one hour before start time.

- For longer periods of time use a frozen product.

 

Pork Loin

 The loin is the ideal cut for the barbecue. It is extremely lean and yields the premium priced cuts. The tenderloin is the leanest and most tender portion, and can be cut in a variety of ways. For example: medallions, fillets, and stuffed tenderloins. Chops can be bone in or boneless and can be cut in many ways. Some examples include; fast fry, butterflied, stuffed and whole roasts. These cuts can come from any of the three sections of the loin, which are; rib end, center cut, and tender end. The always-popular baby back ribs also come from the rib section.

 

 

 

Pan-frying Pork Chops

 To keep thin steaks of chops from curling while pan-frying, cut slashes through the edges at about 2-inch intervals.

Bacon: see Bacon

 Pot Roast

 Chuck roast or rump-roasts work just fine. There are lots of ways you could go with seasonings — a bay leaf or two, a couple sprigs of fresh rosemary or thyme, lots of garlic (12-15 cloves) and salt and pepper. Sear the roast in hot oil on all sides before putting it in the oven.

 

Potatoes

 Potatoes soaked in salt water for 20 minutes will bake a lot faster. To get snowy white potatoes, add a teaspoon of vinegar or fresh lemon juice to the boiling water.

Keeping Potatoes Fresh

 - Store potatoes in a cool, dark place at about 50 degrees. Do not wash potatoes before storing, because the moisture can cause sprouting.

 - Do not refrigerate potatoes. Storage in temperatures cooler than 45 degrees converts the potato starch into sugar which changes the taste and causes the potatoes to darken prematurely when cooked.

 - Protect potatoes from turning green and acquiring a bitter taste by keeping them out of strong light. If a potato has any green spots, simply pare these areas off before cooking.

Frying Potatoes

 Potatoes will take on a golden taste and appearance if sprinkled lightly with flour before frying.

Low-fat options

 Set aside some of the potato water that the potatoes were cooked in and add it to the potatoes when mashing them. It makes the potatoes just as fluffy and tasty, but without the fat.

Mashing Potatoes

 Mash potatoes while hot. If cooled before mashing, they'll become gummy. Give mashed potatoes a beautiful whipped cream look by adding hot milk to them before you start mashing. The top half of a double boiler works great for reheating leftover mashed potatoes.

Purple Potatoes

 Purple potatoes also called Blue Potatoes or Delta Blues and truly are naturally purple! This is from the same powerful antioxidant that gives blueberries their brilliant color. Purple Peruvian Potatoes were some of the first potatoes harvested. They were saved for Inca kings. Used in Mexican cooking, purple potatoes are gaining popularity in the U.S. They have a naturally creamy flavor and texture and hold their shape well for salads. Perfect for a purple potato salad! Or fried or baked purple chips, or roasted, or Royal Purple Mashed Potatoes - they stay purple once cooked, but not as vibrant as when raw.

 Potato Salad

 When making potato salad, add the dressing to warm potatoes for the best flavor. Once cooled, the potatoes will not absorb the dressing as well. To save time when making potato salad, use a pastry blender to chop the peeled cooked potatoes and hard boiled eggs.

Poultry

Roasting chickens or turkeys breast-side down will help keep the breast meat moister.

Stuffing Poultry

 Wrap stuffing in a cheesecloth bag. This makes removing the stuffing from the cavity incredibly simple, and no worries about bits left inside the bird.

 

R

Radishes

 Wash and drain large radishes, cut off the stem and hollow out, leaving a nice shell. Fill hollows with cream cheese, egg or tuna salad, liverwurst or any number f other fillings or dips.

Radish Roses

Cut off the root end, then cut 4 gashes through the red peel from the root end almost to the stem (do not cut all the way through). The thinner the slices the better. Loosen the 4 sections gently so they start to stand out from the radish. Chill in ice cubes until the "petal's start to slightly curl back. For more detail, make thin circular slices of the red skin from the outside of a second radish and insert these slices between the petals.

Raspberries, Boysenberries, and Similar Berries

 Look for: A bright, clean appearance and a uniform good color for the species. The individual small cells making up the berry should be plump and tender but not mushy. Look for berries that are fully ripened, with no attached stem caps. Avoid: Leaky and moldy berries. You can usually spot them through the openings in the ventilated plastic containers. Also look for wet or stained spots on wood or fiber containers, as possible signs of poor quality or spoiled berries.

Ribs

 For tender ribs on the barbecue grill, first make sure they have been cut apart (if they are beef ribs) or for pork ribs, rolled up. Stand ribs up in a crock pot adding a little water so they don't stick to the bottom. Heat on high for several hours before throwing on the grill to finish cooking and soak up BBQ sauce. They come out super tender.

Rice

Add a teaspoon of lemon juice to each quart of water used to cook rice. The grains will stay white and separated. If you want your rice to be light, fluffy and separated, try cooking with a teaspoon of vinegar or lemon juice.

Rice Krispie Treats

 Run your hands under cold water before making Rice Krispie treats helps keep the marshmallows from sticking to the fingers.

Rice Pudding

 For creamier rice pudding, use short or medium grain rice.

Roasting Peppers: see Peppers

Rosemary

Rosemary Flowers

 Rosemary flowers have a milder flavor than the leaves and can candied or used in jellies, honey, and vinegars.

Rust

 Keeping a piece of charcoal in the tool drawer will keep the moisture out, preventing rust. Rusty bolts can usually be loosened by pouring club soda on them.

 

S

 Sage

 Sage can be used fresh or dried, but you can also freeze the leaves whole in plastic freezer bags. It is a very hearty herb that continues to grow well through the fall. Long-believed to imbue wisdom, it is essential seasoning for turkey stuffing. It is semi-evergreen with gray-green leaves.

Salad Dressing

To make salad dressings even more low calorie, I add some water to them and this reduces the calories and also makes them easier to mix in salads.

Salt

Too Much

 It depends on the recipe, what you're cooking, and how much you've over salted, but often you can salvage the recipe if you've added too much salt. Sometimes adding a bit of an acid, such as lemon juice or vinegar, will counteract the saltiness. If you're cooking a slow-cooked dish, such as a stew or soup, add a peeled, halved, raw potato to the dish and it should absorb some of the salt.

Salt Substitute

 There are many salt substitutes out there on the market, but you need to be careful, because some of them contain alternative types of chlorides; depending on the health issue you're faced with, they may still present a health problem. I recommend simply cutting back on your salt intake in a gradual manner. Many people I know say that once you get used to going without salt, you don't miss it anymore. Try to add more flavor in other ways, such as with fresh or dried herbs and spices or salt-free spice blends. Another trick is to add a little lemon juice or vinegar to a dish to bring out the flavor. A couple of drops will usually do the trick.

Sauces

Lumpy sauces

 Push through sieve, whisk briskly or pour into a blender and blend until smooth.

Skin on sauce

 To prevent a skin forming on a milk sauce, reserve a little of the measured milk and pour it over the surface of the sauce. Simply stir into the sauce before serving.

 Scallops

 When shopping for scallops, look for a sweet and briny aroma. The odor can be surprisingly strong, but don't mistake it for a sign of poor quality. Only reject scallops if their odor contains a hint of iodine or sourness. Look for meats that are firm and slightly translucent. The color should be ivory to pinkish white. A pinkish-orange mottling will sometimes occur when the roe stains the meat. This natural coloring is harmless and will not affect quality. Avoid scallops that have been "soaked" (treated with a chemical during processing to reduce water loss and improve shelf life). Soaked scallops will feel "soapy" and excrete a milky white liquid.

 

Seafood

 

Shish Kabob

 - Wooden bamboo skewers are inexpensive and easy to find, but they must be soaked at least 30 minutes in water preferably warm to the touch) prior to use. This keeps them from easily catching fire. If you get into the shish kebab habit, then you may wish to invest in stainless steel resusable skewers.

 - Wash all meats and seafood thoroughly and pat dry before skewering and adding to marinade.

 - Meats should optimally be cut in uniformly sized 1 to 2-inch cubes for quick and even cooking.

Shrimp

Cleaning Shrimp

 It is not necessary to devein shrimp, but generally, any shrimp big enough to have a visible vein should be deveined. Inside that vein is digested material and sand that needs to be purged from the shrimp's body. Leaving the vein in can also produce a gritty texture in the shrimp.

 Fresh or thawed shrimp that has not been cooked is very perishable. Shrimp should be used within two days of purchase to ensure optimal taste and texture. Store fresh shrimp that will not be cooked immediately in the coolest area of the refrigerator, preferably on ice and covered with waxed paper. The waxed paper allows air to circulate around the shrimp.

 If the heads are attached, twist them off to remove. Discard or save for stock. If you are right-handed, hold the shrimp in your left hand with outside curve up and tail away from you. Using clean kitchen scissors carefully cut through the shell along the top of shrimp to just before the last section of shell, below the tail. Peel back shell and remove shell keeping the tail intact. Discard shells or keep them for stock. Hold peeled shrimp under running water. With paring knife, remove black vein along cut side of shrimp.

 If you want to butterfly the shrimp: Complete the steps above, leaving the tails on, then slit the back of shrimp from tail to head, about 2/3 through.

Shrimp Creole

 A rich shrimp sauce (always only shrimp), often thickened with a roux or sometimes with cornstarch, usually containing a fair amount of tomato product, and always served over a bed of white rice.

 

Slow Cooker

 Make cleanup easier by lining your crockpot with an oven-proof roasting bag or Reynolds Slow Cooker Liners. The liner does not affect the ability of your slow cooker to heat evenly and they make your life a lot easier.

Soufflé

 To ensure your soufflés rise make sure egg whites are really stiff and peaky. You should be able to turn the bowl of whisked egg whites upside down without them dropping out. Also if you over mix the egg whites you will beat out the air and thus not help the soufflé rise.

 Spices: Allspice, anise seed, brown sugar, butter, cardamom, cinnamon, cloves, cumin, ginger, mace, nutmeg, paprika, sage, savory, tarragon, thyme and turmeric.

 Equivalencies: 1 pound fresh squash = 3 medium fruits = 3 c. sliced = 1 c. cooked / mashed

 Preparation: Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber. May peel skin if desired.

 Stir-Fry: tender when pierced.

 Bake: 400 degrees 30 - 40 minutes, uncovered.

 Microwave: 1/2 the squash and microwave for 10 -12 minutes.

 Boil: Cut into chunks and boil 7 - 9 minutes.

 Steam: Cube and steam for 6 - 8 minutes.

 Roast: 400 degrees for 30 - 45 minutes.

Strawberries

Strawberry Picking

 Look for berries with a full red color and a bright luster, firm flesh, and the cap stem still attached. The berries should be dry and clean, and usually medium to small strawberries have better eating quality than large ones.

 Avoid berries with large uncolored areas or with large seedy areas (poor in flavor and texture), a full shrunken appearance or softness (signs of over-ripeness or decay), or those with mold, which can spread rapidly from one berry to another.

 Don't just jump at those discounted case prices! In most containers of strawberries you will likely find a few that are less desirable than others. Try to look at some of berries lower in the container to be sure that they are reasonably free from defects or decay.

Hulling Strawberries

 Use a sturdy plastic straw. Push it up through the bottom of the strawberry and through the top. It does a great job quickly and neatly. The berries look excellent if you want to leave them whole.

Health Benefits of Strawberries: see Lycopene

Substitutions

Ingredient Substitutions

Allspice: Cinnamon; dash of nutmeg or mace; or dash of cloves

 Aniseed: Fennel seed or a few drops anise extract

 Brown Sugar

 2 cups Splenda, Granular, 1/2 cup sugar-free maple syrup. Mix ingredients well. Replaces 2 cups of regular brown sugar to be used when baking or canning. To make more than 2 cups, just multiply ingredients by the number of cups you need.

 Cardamom: Ginger

 Cake Flour

 Substitute 1 C. all purpose flour minus 2 tsp. for 1 C. of cake flour in your recipe.

 Chili Powder: Dash bottled hot pepper sauce plus a combination of oregano and cumin

 Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)

 Cloves: Allspice; cinnamon; or nutmeg

 Cumin: Chili powder

 Egg Substitute

 1 whole egg plus 1 or 2 egg whites for scrambled eggs, French toast, omelets etc.

 Ginger: Allspice; cinnamon; mace; or nutmeg

 Mace: Allspice; cinnamon; ginger; or nutmeg

 Marjoram Substitutes: basil, oregano, thyme.

 Mint Substitutes: Mint or spearmint tea from tea bags or bulk tea or crème de menthe in sweets.

 Molasses

 1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected.

 Mustard, Dry

 1 tablespoon prepared mustard can be substituted for 1 teaspoon dry mustard.

 Mustard, Prepared

 1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted for 1 tablespoon prepared mustard.

 Nutmeg: Cinnamon; ginger; or mace

 Onion (1 medium or 1/4 cup)

 = 1 tablespoon instant minced onion

 = 1/4 cup frozen chopped onion

 = 1 tablespoon onion powder

 = shallots (use a little more)

 = leeks

 = green onions (use more)

 Powdered Sugar Replacement

 2 C. (500 mL) nonfat dry milk powder

 2 C. (500 mL) cornstarch

 1 C. (250 mL) granulated sugar replacement (equivalent of "Equal" packets)

 Combine all ingredients in food processor or blender. Whip until well blended and powdered.

 From: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Fins

 Saffron: Dash turmeric (for color)

Superfine Sugar

 Make your own superfine sugar (especially handy for decorating cookies) by whirling granulated sugar in a blender or clean spice/coffee grinder.

Sugar-Free:

Sugar-Free/Low-Sugar Cooking

 Decreasing the sugar amount by 1/3 to 1/2 does not usually affect the recipe's chemistry too much, although the texture can sometimes be a bit different (for example, brownies will be cakier and less fudge-like).

 There's a natural sweetener called Stevia, which a lot of people use and swear by, but it does have a bit of an aftertaste and I'm not sure how it would affect the chemistry of baked items, as it's a very concentrated powder and you need to use a very small amount to get the same sweetness as sugar. There is also a product on the market called Sweet One, which can be used in place of sugar in baked as well as non-baked items. As far as we know, it's just fine for diabetics.

 Also see Equal

Sun-Dried Tomatoes

 Make in the microwave: Slice ripe tomatoes thinly and place on a microwave safe plate and cook for 45 minutes on 30% power. Store dry in a plastic zipper bag or in a jar covered in good olive oil.

 Make in the oven: Turn oven on lowest setting. Halve or quarter tomatoes and sprinkle with equal parts salt and sugar. Bake until shriveled and slightly tough - about 12 to 14 hours. Store in the refrigerator or you can freeze for later use. You can also store in oil, in the fridge.

Sunflower Seeds

Health Benefits of Sunflower Seeds: see Lycopene

Sweet Cream

 If sweet cream is just starting to sour, restore the sweetness with a pinch of baking soda.

Sweet Potatoes

All about Sweet Potatoes

 How to Select: When trying to choose a sweet potato, choose a medium sized variety with smooth unbruised skin. You will want to choose an unblemished yam with unwrinkled skin.

 Storage: Store your sweet potatoes in a dry, dark 55 degree area for approximately a month. Otherwise, use your sweet potato within the week. Never place a sweet potato in the refrigerator. Store your yam in a cool, dark, dry place up to 2 weeks. Never place your yam in the refrigerator.

 Nutritional Qualities: Sweet potatoes have high Vitamins A and C. Yams have higher sugar content.

 Spices: Brown sugar, butter, cardamom, cinnamon, cloves, coriander, cumin, ginger, lemon juice, lemon peel, mace, marjoram, nutmeg, orange juice, orange peel, poppy seed, sage, savory, thyme.

 Equivalencies: 1 pound fresh = 3 medium = 3 ½ - 4 cups cooked and chopped

 Preparation: A sweet potato can be prepared like a potato: baked, boiled, sautéed, steamed, microwaved, or fried. A yam can be prepared like a sweet potato!