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Volume 35
I hope
everyone had a wonderful weekend. Here is this weeks newsletter enjoy.
Also I am running low on
household tips. I am always looking for dessert recipes and tricks . Let me know if you would like to contribute, I will
give you credit for anything you submit for the newsletter.
recipeden@recipeden.com
Household Tips
Equivalents
~3 tsp equals 1 tbsp
~2 tbsp equals 1 8th cup
~4 tbsp equals 1 4th cup
~8 tbsp equals 1 half cup
~16 tbsp equals 1 cup
~5 tbsp plus 1 tsp equals 1 3rd cup
~12 tbsp equals 1 4th cup
~4 ounces equals 1 half cup
~8 ounces equals 1 cup
~16 ounces equals 1 pound
~1 ounce equals 2 tbsp fat or liquid
~2 cups equals 1 pint
~2 pints equals 1 quart
~1 quart equals 4 cups
~5 eighths cup equals 1 half cup plus 2 tbsp
~7 eighths cup equals 3 fourths cups plus 2 tbsp
~1 jigger equals 1 and a half fluid ounces or 3 tbsp
~8 to 10 egg whites equals 1 cup
~12 to 14 egg yolks equals 1 cup
~1 cup un-whipped cream equals 2 cups whipped
~1 pound shredded American cheese equals 4 cups
~1 fourth pound crumbled blue cheese equals 1 cup
~1 lemon equals 3 tbsp juice
~1 orange equals 1 3rd cup juice
~1 pound unshelled walnuts equals 1 and a half to 1 and 3 fourths
cup shelled
~2 cups fat equals 1 pound
~1 pound butter equals 2 cups or 4 sticks
~2 cups granulated sugar equals 1 pound
~3 and a half to 4 cups un-sifted powdered sugar equals 1 pound
~2 and
a fourths cup packed brown sugar equals 1 pound
~4 cups sifted flour equals 1 pound
~4 and a half cups cake flour equals 1 pound
~3 and a half cups un-sifted whole wheat flour equals 1 pound 4
ounces
~1 to 1 and a fourth cups uncooked macaroni equals 2 and a
4th cups cooked
~7 ounces spaghetti equals 4 cups cooked
~4 ounces or 1 and a half to 2 cups uncooked noodles equals 2 cups
cooked
~28 saltine crackers equals 1 cup crumbs
~4 slices bread equals 1 cup crumbs
~14 square graham crackers equals 1 cup crumbs
~22 vanilla wafers equals 1 cup crumbs
Jumbo Cookies
2 cups raisins--parboiled in one cup of water and cooled
1 cup shortening
1 1/2 cups brown sugar
3 eggs
4 cups flour
1 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. vanilla
Work sugar, shortening and eggs together, add raisins. Sift
in flour with baking powder, soda and spices. (Does anybody ever really
sift this stuff together?) Add flavoring. Drop on greased cookie sheet.
Bake 10 minutes in 375 F oven.
FOR
PRINTABLE RECIPE CLICK HERE
Caramel Apple
Pork Chops
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans
How to Prepare:
1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the
oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with
oil, and place in hot pan. Cook for 5 to 6 minutes, turning occasionally,
or until done. Transfer to the warm dish, and keep warm in the preheated
oven.
3. In a small bowl, combine brown sugar, salt, pepper, cinnamon, and
nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples.
Cover, and cook until apples are just tender. Remove apples with a slotted
spoon, and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking mixture uncovered in skillet, until sauce thickens
slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Makes 4 servings
FOR PRINTABLE RECIPE CLICK HERE
Corn
Madeleine's
Makes about 3 dozen
2 cups cornmeal
1/4 tsp. cayenne; or to taste
1/2 tsp. salt
2 tsp. baking powder
2 tbsp. brown sugar
1 cup milk
2 eggs; beaten
4 tbsp. butter; melted
1/2 cup corn kernels (drain well if using canned)
Preheat the oven to 400 degrees.
Lightly spray or grease a 12-cookie Madeleine pan; dust with flour and
knock out any excess.
Stir together the cornmeal, cayenne, salt and baking powder.
In a separate bowl, dissolve the sugar in the milk. Add the eggs and the
butter to the milk, stirring to mix.
Add the milk mixture and the corn kernels to the dry ingredients and stir
just until mixed.
Use 1 slightly rounded tablespoon of batter for each corn Madeleine. Bake
in the preheated oven for 15 minutes, or until the bottom of each cake is
golden.
Repeat with remaining batter, lightly spraying and flour-dusting the pan
for each batch.
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib October
07, 2003
Click the picture to visit the Recipe Den
Garlic Shrimp
in Yogurt Sauce
Recipe By : Cooking Light magazine
Serving Size : 4
Categories : Main dishes: Fish&seafood* ^Indian Subcontinent*
Quick dishes*
1 1/2 tablespoons olive oil
8 garlic cloves -- minced
1 cup water
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1 pinch saffron
2 pounds large shrimp -- peeled an de-veined
2 teaspoons all-purpose flour -- *
1 teaspoon salt
1 1/2 cups plain yogurt
3/4 cup (1-inch) sliced green onions
* Pie used soy flour. This seems like somewhere you'd use besan/gram
flour/chickpea flour.
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic; cook until golden (about 30 seconds), stirring constantly.
Stir in water, cumin, coriander, turmeric, cardamom, and saffron.
Cover, reduce heat, and simmer 7 minutes.
Add shrimp; cook 3 minutes.
Combine flour, salt, and yogurt; stir with a whisk.
Stir yogurt mixture into shrimp mixture.
Cover and cook 4 minutes or until shrimp are done.
Stir in onions.
Serves 4 over rice.
FOR PRINTABLE RECIPE CLICK HERE
Turkey Lime Kabobs
Serving Size : 1
Categories : Main dishes: Pork* Main dishes: Poultry*
~Barbecue and grill*
3 6-oz cans orange juice concentrate -- thawed
1 1/4 cups lime juice
1 cup honey
4 - 5 jalapeno peppers -- seeded and chopped
10 cloves garlic -- minced
3 tablespoons ground cumin
2 tablespoons grated lime peel
1 teaspoon salt
< < < SKEWERS > > >
4 medium sweet red peppers or green peppers -- in 1" pieces
1 large red onion -- in 1" pieces
3 small zucchini -- in 3/4" slices
8 ounces fresh mushrooms
2 pounds boneless turkey, chicken, or pork -- in 1-1/4"
cubes
3 medium limes -- cut into wedges
In a bowl, combine the marinade ingredients; mix well. [Whiz in blender.]
Prep veggies:
Pour half of marinade into a large reseal-able plastic bag; add veggies and
turn to coat.
Prep meat:
Pour remaining marinade into another large reseal-able plastic bag; add
meat and turn to coat. >>> Seal bags and refrigerate for 8 hours or
overnight, turning occasionally.
Drain meat, discarding marinade.
Drain vegetables, reserving marinade for basting.
On metal or soaked bamboo skewers, alternate meat, vegetables and lime
wedges. [For better grilling, put veggies on one set of skewers, meat on
separate ones.] Grill, uncovered, over medium heat for 4-5 minutes on each
side. Baste with reserved marinade. Continue turning and basting for 10-12
minutes or until meat juices run clear and vegetables are tender. [Keep in
mind that marinades/bastes with honey will blacken quickly on the
grill.]
Source: Taste of Home magazine
8 Servings.
FOR PRINTABLE RECIPE CLICK HERE
Shredded Chicken
Salad (Asian)
Recipe By : Martha Stewart
Serving Size : 1
1 cup water
coarse salt
1 pound boneless skinless chicken breast halves
1 head iceberg lettuce -- thinly sliced
2 red bell pepper -- 1/4 inch strips
1 cucumber -- thinly sliced
3 scallion -- sliced crosswise
Quick Peanut Vinaigrette
4 tablespoons unsalted peanuts
1/4 cup rice wine vinegar
1 tablespoon soy sauce
juice of 1 lime
1/2 teaspoon toasted sesame oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons vegetable oil
2 tablespoons water (optional if needed)
Chicken Salad:
1. Bring the water to a boil in a medium skillet. Add a few pinches of
salt, and the chicken. Cover, and cook over low heat for 5 minutes. Remove
from heat, and let steam for 5 minutes. Remove chicken from skillet and
let
stand until cool enough to handle. Shred chicken with a fork.
2. In a large bowl, toss the chicken, lettuce, bell peppers, cucumber,
scallions, and vinaigrette. Taste, and adjust for seasoning. Sprinkle with
chopped peanuts.
Salad Dressing:
1. In a blender, purée the peanuts, vinegar, soy sauce, lime juice,
sesame oil, salt, and pepper. With the machine running, add oil in a slow
steady stream. Continue blending until dressing is thick and emulsified.
If the dressing is too thick, thin with a little water.
FOR PRINTABLE RECIPE CLICK HERE
Steak Roulade
2 Pounds Flank steak
1 Teaspoon Salt
1 Teaspoon Pepper -- or to taste
3/4 Cup Onion -- chopped
3/4 Cup Bacon -- chopped
1/4 Cup Water
Trim fat off steaks. Season with salt and pepper. Mix onion and bacon,
spread over each steak. Roll steaks (as you'd do for a jelly roll), tie
rolls tightly in several places with a string. Put steaks into slow
cooker. Add water. Cover pot. Cook on LOW for 8 hrs. If you want to serve
this with gravy, remove meat when done, and thicken liquid with a mixture
of flour and water and cook it in crock pot set at High for 15 minutes.
FOR PRINTABLE RECIPE CLICK HERE
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