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Posts tagged ‘cooking’

Quick Reference: Cooking Measurement Conversions

Cooking Measurement Equivalents are useful to have handy when cooking.  Here are some of the most common needed.


16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints=1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

Quick and Delicious Cooking Ideas

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How to Bake a Moist Four-Egg Cake: Easy Step-by-Step Guide

FOUR-EGG CAKE- Yield: 3 (8-inch) layers or 1 – 13 x 9-inch 1 layer cake

Ingredients:

  • 3/4 cup shortening
  • 1 3/4 cups sugar
  • 4 eggs, separated
  • 3 cups cake flour or 2½ cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract

Directions:

  1. Cream shortening for about 2 minutes.
  2. Add sugar gradually; continue creaming about 1½ minutes after all sugar is added.
  3. Add egg yolks that have been beaten very lightly.
  4. Beat the mixture about 2 minutes.
  5. Add sifted dry ingredients alternately with the milk and vanilla. Begin and end with flour mixture.
  6. Fold in stiffly beaten egg whites.
  7. Pour into three greased 8-inch layer pans and bake at 350° for about 50 minutes. Or pour into one 13 x 9-inch pan and bake at 350° for about 40 -50 minutes or until a toothpick comes out clean.
  8. Frost as desired.
Quick and Delicious Cooking Ideas

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Herb and Spice Guide: Boost Your Culinary Skills

Get acquainted with herbs and spices. Add in small amounts, 1/4 teaspoon for each 4 servings. Taste before adding more. Crush dried herbs or snip fresh herbs before using. If substituting fresh for dried, use 3 times more fresh herbs.


Basil

  • Sweet warm flavor with an aromatic odor, used whole or ground.
  • Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.


Bay Leaves

  • A pungent flavor, use whole leaf but remove before serving.
  • Good in vegetable dishes, fish and seafood, stews and pickles.


Caraway

  • Has a spicy smell and aromatic taste.
  • Use in cakes, breads, soups, cheese and sauerkraut.


Chives

  • Sweet mild flavor of onion.
  • This herb is excellent in salads, fish, soups and potatoes.


Curry Powder

  • A number of spices combined to proper proportions to give a distinct flavor to such dishes as meat, poultry, fish and vegetables.


Dill

  • Both seeds and leaves of dill are flavorful.
  • Leaves may be used as a garnish or cook with fish, soup, dressings, potatoes and beans.
  • Leaves or the whole plant may be used to spice dill pickles.


Fennel

  • Both seeds and leaves are used.
  • Has a sweet hot flavor.
  • Use in small quantities in pies and baked goods.
  • Leaves can be boiled with fish.


Ginger

  • A pungent root, this aromatic spice is sold fresh, dried, or ground.
  • Used in pickles, preserves, cakes, cookies, soups and meat dishes.

Marjoram

  • May be used both dry or green.
  • Used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.


Mint

  • Leaves are aromatic with a cool flavor.
  • Excellent in beverages, fish, cheese, lamb, soup, peas, carrots, and fruit desserts.


Oregano

  • Strong aromatic odor.
  • Use whole or ground to spice tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.


Paprika

  • A bright red pepper, this spice is used in meat, vegetables and soups.
  • Can be used as a garnish for potatoes, salads or eggs.


Parsley

  • Best when used fresh but can be used dry, use as garnish or seasoning.
  • Try in fish, omelets, soup, meat, stuffing and mixed greens.


Rosemary

  • Very aromatic, used fresh or dried.
  • Season fish, stuffing, beef, lamb, poultry, onions, eggs and bread.


Saffron

  • Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy breads.


Sage

  • Use fresh or dried.
  • The flowers are sometimes used in salads.
  • May be used in tomato juice, fish, fondue, omelets, beef, poultry, stuffing, cheese spreads, cornbread and biscuits.


Tarragon

  • Leaves have a pungent, hot taste.
  • Use to flavor sauces, salads, meat, poultry, tomatoes and dressings.
Quick and Delicious Cooking Ideas

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Easy Almond Crumb Pie Crust Recipe

Almond Crumb Crust: This is an excellent crust for cream pies, icebox pies, and Blueberry-Cream Cheese Pie.
Substitute other nuts, if desired.

Ingredients:

  • ½ cup coarsely chopped almonds
  • 2½ tablespoons sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons graham cracker crumbs
  • ¼ teaspoon vanilla or almond extract
  • ¼ cup (½ stick) unsalted butter, melted


Directions:

  1. Lightly butter a 9½-inch deep-dish pie plate. Set aside.
  2. Put the almonds, sugar, flour, and salt into a food processor. Pulse until the almonds are
    very finely ground.
  3. Transfer the mixture to a large bowl and stir in the graham cracker crumbs.
  4. In a small bowl, combine the vanilla with the melted butter.
  5. Add to the crumbs and mix well.
  6. Add 2 teaspoons of water to the mixture, then rub the dough with your fingers until the
    texture is uniform.
  7. Press the mixture between your fingers: It should clump together without falling apart. (If necessary, rub in another teaspoon of water to make it more clumpy.)
  8. Transfer the dough to the pie plate. Press it evenly into the bottom and most of the way up the sides.
  9. Refrigerate for 10 minutes.
  10. Preheat the oven to 350°F.
  11. Bake the pie shell on the center oven rack for 8-to minutes.
  12. Transfer to a rack and cool completely. Makes one 9½-inch deep-dish pie shell.
Fun and Easy Recipes for Every Baker

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baking, Pies, Recipes

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Delicious Coconut Cream Pie Recipe

Coconut Cream Pie

Makes 8 servings

FILLING:

  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened flaked coconut


TOPPING:

  • 1/2 cup sweetened flaked coconut
  • 3/4 cup cold heavy cream or whipping cream
  • 3 tablespoons sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions:

  1. For the crust: I recommend using the Almond Crumb Crust prepare and prebake the crust as directed. Set aside.
  2. For filling:
    • Whisk the sugar, and cornstarch together in a medium size heavy saucepan.
    • Whisk in the milk and place over medium heat and cook, whisking until the mixture thickens
    • and starts to boil-about 5 to 7 minutes.
    • Remove from the heat.
    • Whisk in the vanilla, coconut extract, and coconut.
    • Pour the filling into the pie shell and smooth the top with a spoon.
    • Place a piece of plastic wrap over the filling a smooth with your fingers to remove any air gaps (The plastic keeps “skin” from forming.)
    • Transfer the pie to a rack and cool thoroughly
    • Refrigerate overnight.
  3. For topping:
    • Put the coconut into a skillet over moderate heat and toast, stirring constantly, for 3 to 5 minutes, or until golden brown.
    • Immediately, transfer to a plate.
    • About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer’s beaters for 5 minutes.
    • Beat the cream until it holds soft peaks, then beat in the confectioners’ sugar.
    • Add the vanilla and beat until the cream is stiff but not grainy.
    • Spread the cream over the pie and sprinkle with toasted coconut.
Fun and Easy Recipes for Every Baker

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Easy Home-Style Beef Stew Recipe

Home-style Beef Stew: This home-style beef stew recipe serves four and includes beef, carrots, potatoes, and seasonings. Cook the beef and vegetables together for a hearty, tender dish ready in two hours.

  • makes 4 servings

Ingredients:

  • 3 tbsp all purpose
  • ½ tsp dried thyme leaves, crushed
  • 1/8 tsp pepper
  • 1 bay leaf
  • 1 pound beef for stew meat, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 can (10½ oz) Campbell’s beef broth
  • ½ cup water
  • 3 medium carrots (about ½ lb), cut into 1-inch pieces
  • 2 medium potatoes (about ½ lb), cut into quarters

Directions:

  1. Mix flour and pepper.
  2. Coat beef with flour mixture.
  3. In a large heavy pot over medium-high heat, heat oil.
  4. Add beef and cook until browned, stirring often. Set beef aside. Pour off fat.
  5. Add broth, water, thyme, and bay leaf. Then, heat to a boil. Return beef to pan. Reduce heat to low.
  6. Cover and cook 1 ½ hours.
  7. Add carrots and potatoes, Cover and cook 30 minutes or until beef, carrots, and potatoes are fork tender, stirring occasionally. Discard bay leaf.
Simple Meal Ideas for Family Dinner

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Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Easy Jalapeno Cornbread Recipe

Ingredients:

  • 1½ cups self-rising corn meal.
  • 1-cup cream corn
  • 2 eggs
  • 2/3 cup oil
  • 2 jalapeno peppers
  • 1 cup milk
  • 1 ½ cup grated cheese
  • 2 tbsp. green peppers
    (chopped)

Directions:

  1. Preheat oven to 375 degrees Fahrenheit
  2. Mix all ingredients except cheese.
  3. Pour half of batter in hot grease iron skillet.
  4. Spread half of cheese on batter.
  5. Then pour rest of batter.
  6. Top with cheese.
  7. Bake at 375 for 40-45 minutes or until done.

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Quick and Easy Beef Teriyaki Recipe

Easy Beef Teriyaki

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Makes 4 servings

Ingredients:

  • 1 lb boneless beef sirloin steak, ¼ inch thick
  • 1 tbsp packed brown sugar
  • 1 tbsp vegetable oil
  • 1 can (10 oz) Campbell’s golden mushroom soup
  • 2 tbsp soy sauce
  • 1 bag (about 16oz) frozen oriental stir-fry vegetables
  • 4 cups hot cooked rice

Directions:

  1. Slice beef into very thin strips.
  2. In medium skillet over medium-high heat, heat oil. Add beef and fry until beef is browned and juices evaporate.
  3. Add soup, soy sauce, and sugar and heat to a boil. Reduce heat to medium. Add vegetables. Cover and cook 5 minutes until vegetables are tender-crisp, stirring occasionally.
  4. Serve over rice.

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Easy Spicy Salsa Mac & Beef Recipe

Spicy Salsa Mac & Beef
Prep time: 5 minutes Cook time: 25 minutes Makes 4 servings

Ingredients:

  • 1 lb ground beef
  • 1 can (10% oz) Campbell’s beef broth
  • 1 1/3 cups water
  • 2 cups uncooked medium shell or elbow macaroni
  • 1 can (10 oz) Campbell’s cheddar cheese soup
  • 1 cup pace chunky salsa

Directions:

  1. In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
  2. In a large pot, bring broth and water to a boil. Stir in macaroni. Reduce heat to medium. Cook 8-10 minutes or until macaroni is done, stirring often.
  3. Stir in soup and salsa and heat through.
  4. Add meat and stir.

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How to Make Conchas: Easy Mexican Sweet Bread Recipe

Conchas (Mexican Sweet Bread)

  • Prep Time: 20 Minutes
  • Ready In: 2 hours 25 minutes
  • Cook Time: 20 Minutes
  • Yields: 12 servings


INGREDIENTS for the bread:

  • 2 1/2 teaspoons yeast
  • 1/2 cup warm water
  • 3/8 cup white sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon salt
  • 1/3 cup butter or margarine (melted)
  • 1 egg
  • 4 cups all-purpose flour
    1/2 teaspoon ground cinnamon

Ingredients for the toppings

  • 2/3 cup white sugar
    1/2 cup butter or margarine
    1 cup all-purpose flour
    2 teaspoons ground cinnamon
    1 teaspoon vanilla extract


DIRECTIONS:

  1. In a large bowl, stir together the yeast, warm water, and sugar. Make sure that it produces a lot of bubbles. If it does not bubble, the yeast is not working.
  2. Mix in the milk, 1/3 cup melted butter, salt, egg and half of the flour.
  3. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon.
  4. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
  5. Knead until you can form a nice big ball of dough.
  6. Place in a large, greased bowl and turn the dough to coat.
  7. Cover and let rise in a warm place until the dough has doubled in size, about 1 hour.
  8. Make the topping while the dough rises.
    • In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy.
    • Stir in the flour until the mixture is the consistency of thick paste.
    • Divide into two parts and place one part in a separate bowl.
    • Mix cinnamon into one half, and vanilla into the other half.
  9. When the dough is done rising, cut into 12 even-sized pieces.
  10. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart.
  11. Divide each bowl of topping into 6 balls, and pat flat.
  12. Place circles of topping on top of the dough balls patting down lightly.
  13. Use a knife to cut grooves in the topping like a clam shell.
  14. Cover and let rise until the dough has doubled in size, about 45 minutes.
  15. Preheat the oven to 375 degrees F (190 degrees C).
  16. Bake for 20 minutes, or until lightly golden brown.
Fun and Easy Recipes for Every Baker

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