Raspberry Vinaigrette

This dressing is great on fruity or nutty salads. Try adding it to the following tasty salad: mixed greens, roasted beets, goat cheese, walnuts.

Ingredients:
1 shallot or quarter of a red onion, finely minced
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1/2 pint red raspberries (or about 3/4 cup frozen raspberries)
Juice of half an orange
1 tsp sugar

Directions:
1. Combine all of the ingredients using an immersion blender, food processor or blender. Check for taste.
2. Drizzle and enjoy on salads.
3. Pour into an airtight container for storage in refrigerator.

Keeps for about three weeks.

Stop fried foods from sticking

To keep your breaded, fried foods from sticking to the pan, do NOT preheat the pan and oil before adding the meat. Start with a cool pan and your breading will stay on the meat. Also look for top quality non stick cookware!

Conversions & Equivalencies

U.S. Weights and Measures

1 pinch =	less than 1/8 teaspoon (dry)
1 dash =	3 drops to 1/4 teaspoon (liquid)
3 teaspoons =	1 tablespoon = 1/2 ounce (liquid and dry)
2 tablespoons =	1 ounce (liquid and dry)
4 tablespoons =	2 ounces (liquid and dry) = 1/4 cup
5 1/3 tablespoons =	1/3 cup
16 tablespoons =	8 ounces = 1 cup = 1/2 pound
16 tablespoons =	48 teaspoons
32 tablespoons =	16 ounces = 2 cups = 1 pound
64 tablespoons =	32 ounces = 1 quart = 2 pounds
1 cup =	8 ounces (liquid) = 1/2 pint
2 cups =	16 ounces (liquid) = 1 pint
4 cups =	32 ounces (liquid) = 2 pints = 1 quart
16 cups =	128 ounces (liquid) = 4 quarts = 1 gallon
1 quart =	2 pints (dry)
8 quarts =	1 peck (dry)
4 pecks =	1 bushel (dry)

Approximate Equivalents

1 quart (liquid) =	about 1 liter
8 tablespoons =	4 ounces = 1/2 cup = 1 stick butter
1 cup all-purpose pre-sifted flour =	5 ounces
1 cup stoneground yellow cornmeal =	4 1/2 ounces
1 cup granulated sugar =	8 ounces
1 cup brown sugar =	6 ounces
1 cup confectioners' sugar =	4 1/2 ounces
1 large egg =	2 ounces = 1/4 cup = 4 tablespoons
1 egg yolk =	1 tablespoon + 1 teaspoon
1 egg white =	2 tablespoons + 2 teaspoons

 

General Shelf Lives For Common Items

Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor.
Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years. Opened: 1 year.
Dry egg noodles unopened: 2 years. Opened: 1-2 months.
Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year. Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months. Opened: 2-3 months.

Seasoning Salt

To make seasoning salt, mix 1 cup salt, 2-1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Crock Pot Chicken and Dumplings

Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Servings: 8

Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection.

Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Crème fraîche

To make homemade crème fraîche, just combine in a glass bowl:

1 cup of heavy cream
2 Tbsp buttermilk
2 tsp lemon juice

Cover and let stand at room temperature for up to 24 hours, until it has thickened. Refrigerate for up to a week in an airtight container.

Too salty?

If the food you are cooking comes out too salty, add a little lemon zest. It will help balance out the flavor.

Chinese Pepper Steak

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4

Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.

Ingredients:
1 pound beef top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

Garlic herb blend

Looking for garlic herb blend cooking tips? Here's a great mixture for your cooking needs:

4 Tbsp dried basil 
4 Tbsp dried French tarragon 
4 Tbsp dried chervil 
4 Tbsp dried thyme 
2 tsp dried garlic flakes

Combine all ingredients. Store in a container with a tight fitting lid.

How to hardboil an egg

No matter what size eggs you use, the instructions are roughly the same. To hardboil eggs, put them in a pan in a single layer. Add enough cold water to just cover them. Using high heat, bring to a rapid boil. Immediately remove from heat. Cover and let stand only 15 to 20 minutes. Extra-large eggs will need about 20 minutes, no more. When time's up, pour out the hot water. Run cold water over them or cool them in ice water. Cool eggs quickly and don't overcook them. Then you won't have that ugly greenish ring.

London Broil

The marinade of soy sauce and sherry in this London Broil recipe creates the perfect harmony of salty and sweet. The addition of cinnamon adds the unmistakable fragrant and warm taste associated with the favorite winter spice.

London broil is actually a way to prepare a piece of flank steak, not a particular cut of beef. In this case we are talking about the piece of beef labeled “London Broil”. The key to preparing London broil is to marinate before cooking. The cutting is also very important or else the meat will be tough to eat.

Ingredients:

1 (1 1/2 or 2 pound) flank steak
1 Tablespoon sherry or any dry red wine
1 Tablespoon soy sauce
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon

Mushroom Asparagus Quiche

Ingredients:

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage

Quinoa With Spiced Lentil Dal

A dal that is spiced up by a little bit of cayenne.


Ingredients:

For the quinoa:

3/4 cup regular blond quinoa
1/4 cup red quinoa
1 1/4 cups water
1/2 to 3/4 teaspoon salt, to taste

For the dal:

1 cup brown or split yellow lentils (toor dal), rinsed
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1/2 medium onion (intact), peeled
Salt to taste
1 1/2 tablespoons fresh lime juice or 1/4 cup tamarind concentrate (optional)
2 tablespoons grape seed oil, canola oil, safflower oil or sunflower oil
1/2 cup finely minced red bell pepper
1 plump garlic clove, minced
1 teaspoon cumin seeds
Cayenne pepper to taste
3 tablespoons chopped cilantro