Copycat Restaurant Recipes: décembre 2019

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Jack Daniel's Pecan Pie

Jack Daniel's Pecan Pie

Ingredients:
THE CRUST
1 1/4 c Flour;all purpose
1 ts Salt
4 tb Butter;sweet,cold&cut up
3 tb Shortening; cold
3 tb Water; ice

THE FILLING
3 Eggs; beaten
1 c Sugar
1/2 c Light corn syrup
1/2 c Dark corn syrup
1/3 c Butter; melted unsalted
2 tb Jack Daniel's whiskey
1/2 ts Salt
1 c Pecans; chopped

Directions:
1. Crust - Place flour, sugar and salt in bowl of food processor. Pulse just to combine. Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.

2. On a lighly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges.

3. Preheat oven 375 degrees.

4.FILLING Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35-40 minutes.

Yields about 3 Servings.

Creamy ranch skillet potatoes

CREAMY RANCH SKILLET POTATOES

Prep and Cook Time:
22 min.

Ingredients:
4 to 5 medium potatoes, peeled and cubed
1/3 cup onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/3 cup sour cream
2 cups milk
1 teaspoon parsley

Directions:
Precook potatoes in microwave or boil until slightly tender. Spray a large skillet with non-stick cooking spray. Over medium heat, brown onions and potatoes. Add remaining ingredients and simmer just until sauce thickens.

16 bean soup

16 BEAN SOUP

Ingredients:
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Directions:
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot. Cook on high for 2 hours. Add remaining ingredients and shift cooker to low and cook for additional 3 hours.

For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

Choose perfect poultry

Choose perfect poultry

When choosing poultry, the skin should be a light creamy color and it should be moist. It should also be unbroken with no dark patches. Fresh poultry should be stored loosely covered on a plate in the refrigerator for up to 2 days.

Blue Cheese Sauce/Dip

Blue Cheese Sauce/Dip

2 ounces Blue cheese -- crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise

Place everything in food processor and process till smooth.

Chill and Serve with celery sticks and Buffalo Chicken Wings

Mixed Black bean chili

BLACK BEAN CHILI (Mixed)

Ingredients:
1 lb dry black beans
2 T. oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 t. crushed red pepper flakes (more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato paste
1 T. red wine vinegar
2 cans contrasting beans (pinto, garbanzo, great northern, etc.)-drained and rinsed
Garnishes: grated cheese, sour cream, chopped parsley, onion, etc.

Directions:
Rinse and sort the beans and place in the slow cooker/Crock Pot with a generous amount of water. Cook on low overnight (no pre-soaking necessary).

In the morning drain the cooking water. Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring.

Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving.

Serve with garnishes.

Healthy caesar salad

HEALTHY CAESAR SALAD

Prep and Cook Time:
10 min.

Ingredients:
2 large head romaine lettuce, outer leaves removed & discarded
* (optional) 1/4 cup walnuts

Dressing:
2 TBS roasted tahini
1 2oz can anchovies, drained of oil, rinsed and chopped
4 medium cloves garlic, chopped
3 TBS lemon juice
2 TBS balsamic vinegar
2 TBS extra virgin olive oil
salt & cracked black pepper to taste

Directions:
Rinse lettuce, cut into bite size pieces, and dry. Try to get lettuce as dry as possible so dressing is not diluted. If you have a salad spinner it is best. Blend dressing ingredients together for 1-2 minutes, drizzling olive oil at end a little at a time. Toss romaine with desired amount of dressing and walnuts if using them. There will be dressing left over. It saves very well in your refrigerator for 2 weeks.

Serves 4

Beef Barbecue sauce

BEEF BARBECUE SAUCE

Ingredients:
1 cup chopped celery
1 medium onion chopped
1 Tbsp. butter Saute until golden brown.
2 Tbsp. vinegar
1 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp. salt (optional)
1 tsp. mustard
1 cup ketchup
1 cup water
2 lbs. ground beef

Directions:
Combine all ingredients in a large saucepan. Cook slowly for 2 -21/2 hours. (Tastes better when reheated)

Antipasto Salad

Antipasto Salad

Ingredients:
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired

Directions:
Cook tortellini to desired firmness or as directed on package; drain, rinse with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives.

In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese.

Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento.

Enjoy!

Make perfect gravy for turkey

Make perfect gravy for turkey

Looking for the perfect gravy to have with your holiday turkey? A great tip from the pros is to use tea! Boil a large pot of water and when you put the turkey in the oven add two orange pekoe tea bags.

Let the tea steep on top of the stove until the turkey is done then add it to the juices in the pan. Thicken with a mixture of flour and water or cornstarch.

New Orleans style Chicken Wings

New Orleans style Chicken Wings

Ingredients:
12 Chicken wings -- tips removed
5 Bay leaves -- crumbled into bits
3/4 teaspoon Caraway seeds
1/2 to 3/4 tsp. cayenne pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 Garlic cloves -- finely
1 1/2 teaspoons dry mustard
2 teaspoons Paprika -- preferably
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
2 tablespoons Brandy or your favorite cognac
2 tablespoons fresh lemon or lime juice

Directions:
Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees.

Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.

Add the brandy or cognac and lemon or lime juice to the
pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.

Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.

Takes about an hour to prepare.

Enjoy!

Grilled turkey tenderloin

GRILLED TURKEY TENDERLOIN

1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger

In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator several hours or overnight, turning occasionally.

Grill the tenderloins over hot coals or broil in the oven, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center - do not over cook.

Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.

How to Stop foods from sticking to the pan

Stop foods from sticking to the pan.

To keep food from sticking to the bottom of your pans, try to avoid ever putting cold foods into a hot pan. Also, don’t put food into a pan that is not perfectly clean, otherwise the resulting build up could lead to burned food.

Cracker Barrel Meatloaf

2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup onion, chopped
4 ounces sharp cheddar cheese, shredded
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
1/2 cup ketchup
1/4 cup brown sugar
1 teaspoon mustard

Preheat oven to 350 degrees fahrenheit.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef and mix well. Shape mixture into a loaf.
Bake at 350 degrees fahrenhei for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 minutes of baking.
Return loaf to oven for 10 more minutes of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 minutes more.

Apple Meringue Pie

Apple Meringue Pie

Ingredients:
1 Pie shell -- 9" unbaked
1/2 cup Sugar
1 tablespoon Lemon juice
1/2 teaspoon Cinnamon
1/4 cup Sugar -- confectioners
2 cups Apple -- grated
3 tablespoons Butter
3 Eggs -- separated
1/2 teaspoon Nutmeg
1 teaspoon Vanilla

Directions:
Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over apple. Sprinkle with cinnamon and nutmeg.

Bake in 350 degree oven for 40 to 45 minutes. Beat egg
whites until peaks are formed.Gradually,add powdered sugar and vanilla, beating until meringue is stiff.Spread over top of pie.Return to oven.

Reduce heat to 325 degrees. Bake 5 to 10 minutes longer, until meringue is lightly browned.

Enjoy!

Beef Stock

Beef Stock

Ingredients:
2 T Oil,vegetable
4 Garlic,cloves, unpeeled
6 lb Bones,beef, meaty
1 bn Parsley,stems
2 md Onions,trimmed, quartered
2 c Water,plus more as needed, don't peel
2 md Tomatoes,fresh or canned,
2 lg Carrots,peeled, trimmed, cored,coarsely chopped
1/2 t Thyme,dried, or
2 Celery,stalks, trimmed,
3 Thyme,sprigs, coarsely,Chopped
2 Bay leaf
1 Leek,trimmed, halved
2 Cloves lengthwise, coarsely
3/4 t Salt, coarse chopped,(white and
8 Peppercorns green parts)

Directions:
Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible.

Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms.

Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.

Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids.

Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer.

Buttermilk Pancakes with Roasted Strawberries

1 pound strawberries (about 4 cups), hulled, halved, quartered if large
1/4 cup sugar
Pinch of kosher salt
1 vanilla bean, split lengthwise
Pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 3/4 cups buttermilk
3/4 teaspoon vanilla extract
3 tablespoons melted unsalted butter, plus more for pan and serving
1/4 cup toasted sliced almonds (optional)

Preheat oven to 425°F.
Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15–18 minutes.
Let cool slightly and discard pod.
Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl.
Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs.
Add egg mixture to dry ingredients and whisk to combine.
Batter will be slightly lumpy.
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter.
Drop batter by 1/4 cupfuls onto griddle.
Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes.
Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more.
Transfer pancakes to plates or a platter and brush tops with butter.
Repeat with remaining batter, brushing griddle with butter as needed.
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.

Butter Pie Crust

Butter Pie Crust

Ingredients:
1 3/4 c flour
10 T butter,chilled
3 T shortening,chilled
1/3 c ice water
1 egg,beaten

Instructions:
Blend flour & shortening until mixture resembles coarse meal. Add a little water & mix until dough just starts to come together. Gather into ball & divide in half. Shape each half into a ball, flour lightly & wrap in plastic.

If you are making one single-crust pie, freeze one ball of pastry for another time. Chill the pastry you are using for 2
hours. Roll out pastry & ease into a 9" pie pan. If you are making a double crusted pie, roll out top crust.

TO BAKE BEFORE FILLING:
* Preheat oven to 425 degrees
* Prick the bottom of dough evenly all over with the tines of a fork.
* Cover the dough w/buttered foil, placing buttered side against the bottom crust. Fill with rice or beans. These may be saved & used again for baking unfilled pie shells. Bake for 15 minutes, or until set.
* Remove foil, brush with egg & bake 5 minutes longer, or until golden.

Let cool before filling.

How to Stop cheesecake from cracking

Stop cheesecake from cracking

Cheesecakes often crack on the top because they lose moisture while they cook. If you’re adding a topping it doesn’t matter, but if you’re serving the cake without anything on top it’s nice to have it looking perfect.

Avoid cracking by putting a small dish of water on the rack beside your cake while it is cooking.

This will keep it moist and crack-free!

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Remove the fat from soups

Remove the fat from soups

Remove the fat from homemade soups by tossing in four ice cubes. The fat will congeal around the ice, which can then be removed. This will cool the soup, so you may need to reheat after completing the process.

Cajun Fried Fish

Cajun Fried Fish

These fish fillets are battered with a beer batter with Cajun seasonings then deep fried.

INGREDIENTS:
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour* vegetable oil or shortening for deep frying

PREPARATION:
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets.

Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate.

Preheat oil in deep fryer to about 370ºF. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil. Use this batter to fry shrimp, oysters, and other shellfish.

Serves 4

Bordelaise Sauce

Bordelaise Sauce

Ingredients:
2 T unsalted butter
8 md Shallots roughly chopped
1 garlic clove roughly chopped
1 Bouquet garni ***
750 ml Wine red or dry
3 oz veal marrow OR
3 oz beef marrow
2 T all-purpose flour
3 c Veal Stock

*** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it. It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself. After use, the cheesecloth bag is removed and discarded.

Heat butter in medium saucepan. Add the shallots and garlic and cook until soft, about 5 minutes.

Add bouquet garni and wine; bring to a boil. Meanwhile, in mixing bowl, mash together marrow and flour with fork until nearly smooth.

Whisk into wine mixture and boil gently, whisking occasionally, until reduced by half. Add Veal or Beef Stock and simmer gently until thickened enough to coat a spoon lightly.

Enjoy!

Why choose unsalted butter

Why choose unsalted butter

Butter is available both with and without salt. The salt is added for extra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs.

Choosing unsalted butter gives you more control over how much salt your dish contains.

If you only have salted butter, the best thing to do is omit approximately ¼ teaspoon of salt per ½ cup (one stick) of butter used in the recipe.

Add a little zest

Add a little zest

When a recipe calls for a “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith.

The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.

Simple Tuna casserole

SIMPLE TUNA CASSEROLE

1 (6 oz.) drained tuna
2 oz. grated cheese
1 egg
1 c. asparagus
2 ribs celery, chopped

Combine all ingredients. Bake in lightly greased pan at 350 degrees until dry.

Chicken salad with mixed fruits

CHICKEN SALAD WITH MIXED FRUITS

3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves

Mix celery, apple, pear, chicken, and salt until smooth. Add onion, vinegar, milk, and cheese and toss. Serve on lettuce leaves.

Makes 3 sandwiches.

Simple baked chicken

SIMPLE BAKED CHICKEN

4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped

Combine all ingredients.
Bake at 350 degrees for 45 minutes.

Perfect oatmeal

PERFECT OATMEAL

Prep and Cook Time: 15 min.

Ingredients:
2¼ cups water
1 dash of salt
1 cup regular rolled oats
½ tsp cinnamon
½ cup raisins
¼ cup chopped walnuts
soy milk, or skim milk
sweetener such as molasses, or honey

Directions:
Combine the water and salt in a small saucepan and turn the heat to high.

When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes.

Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes.

Serve with milk and sweetener.

Enjoy

Pineapple cole slaw

PINEAPPLE COLE SLAW

12 c. shredded cabbage (about 3 lbs.)
1 c. miniature marshmallows
2 lg. (20 oz.) cans pre-chilled
* juice pack pineapple tidbits, drained Toss with:

DRESSING:
1/4 c. reserved pineapple juice
Artificial sweetener = 1/4 c. sugar
1 1/2 c. lite Miracle Whip

Mix in a blender. Mix with slaw. Just before serving, add 2 split and sliced bananas. The slices may be placed in enough pineapple juice to cover; this will prevent them from turning brown until ready to use.

1 serving = 3/4 cup: 1 veg, 3/4 fat, 1 fruit exch.

About 105 cal.

Breakfast burritos with Turkey Bacon

BREAKFAST BURRITOS with Turkey Bacon

Prep and Cook Time:
15 min.

Ingredients:
4 slices turkey bacon
2 flour tortillas (7 inch)
2 Tbl. shredded Sharp Cheddar Cheese
1 large egg white
1 Tbl. chopped green chilies

Directions:
Cook turkey bacon in a nonstick skillet on medium heat 8 to 10 minutes or until lightly browned. Place 2 turkey bacon slices on each tortilla; sprinkle with cheese.

Beat egg and chilies; add to hot skillet. Cook and stir for 2 minutes or until set. Divide egg mixture between tortillas; fold tortillas over filling.

Top with Salsa, if desired.

Enjoy!

Tonnato Eggs

12 large eggs
1 (6-oz.) can oil-packed tuna
2 oil-packed anchovy fillets
1/2 cup mayonnaise
2 Tbsp. fresh lemon juice
2 Tbsp. capers, drained, divided
1/2 tsp. kosher salt
4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. salmon roe (optional)

Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3–4 minutes. Transfer to a paper-towel-lined plate and let cool.
Top eggs with crispy capers and salmon roe (if using).

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How to Reduce grease splatters

Reduce grease splatters

Few things are messier than splattering grease. And if it gets on your skin it can be painful.

Reduce grease splatters by sprinkling hot grease with salt prior to adding the food to be fried. If this is not completely effective, you can buy grease splatter shields at kitchen stores.

Quickly cook chicken for recipes requiring pre-cooked chicken

Quickly cook chicken for recipes requiring pre-cooked chicken

An easy method of preparing chicken for recipes that call for pre-cooked chicken is to “poach” it. This involves simmering it slowly in liquid.

This can be water, broth, fruit juice, wine or a combination of these. Poach the chicken until tender, about 15-20 minutes, then chop or slice as specified in the recipe.

Stop white vegetables from yellowing

Stop white vegetables from yellowing

When cooking white vegetables, use a light colored pot and add a pinch of sugar to keep the white color and avoid yellowing.

Measure vegetables and fruits properly

Measure vegetables and fruits properly for recipes

When using a recipe that asks you to include a specified amount of a fruit or vegetable, it can be confusing sometimes to know just how much they mean.

The general rule of thumb is that if the recipe states “1 cup of diced carrots” then you dice them first and then measure out 1 cup.

If it calls for “1 carrot, diced” then it wants you to dice up one carrot. Most recipes are pretty forgiving though; so don’t stress too much over getting the prefect amount.

Cook Pasta Perfectly every time

Perfectly cooked pasta every time

For perfect pasta, do not boil the noodles! Instead, boil the water and then turn off the fire and add the pasta.

Cover, and stir the pasta every five minutes for twenty minutes. Your pasta will never overcook, and it will be perfect every time.

How to Melt chocolate without burning it

Melt chocolate without burning it

Melt chocolate with no risk of burning! Just break chocolate into small pieces, place in a sealed bag and drop into a bowl of hot water. Give the bag a squeeze every five minutes until the chocolate reaches the right consistency.

Make perfect mashed potatoes

Make perfect mashed potatoes

Whether you like them on their own, smothered in butter or drowned in gravy, mashed potatoes are an excellent accompaniment to many different meals.

To make them like the pros do start by putting several whole garlic cloves in the water with the boiling potatoes. The garlic will cook and once the potatoes are mashed it will give them a wonderful flavor.

While mashing, add buttermilk, cream cheese, sour cream, butter, or a combination of these. Experiment to find the taste that you like best!

How to make crispier fried chicken

Make crispier fried chicken

For crispier fried chicken, add a teaspoon of baking powder to your coating mix then coat and fry as you normally would.

Remember to make sure that the oil is very hot before adding the chicken to avoid an overpowering greasy taste.

How to Thicken your gravy

Quickly and easily thicken gravy.

Once the roast or turkey is cooked, there’s always the task of making the gravy and waiting while it thickens. Luckily, there is a quicker way!

Thicken your gravy by adding a tablespoon of instant mashed potatoes. Start there, and add more if needed until it’s the right consistency.

Make your own salad dressings

Make your own salad dressings

Store bought salad dressings are loaded with extra calories and preservatives. And once opened they often go bad long before they’re used up.

A great alternative is to make your own dressings. For a tasty vinaigrette, mix:
¾ cup of oil with
¼ cup of vinegar and season with salt, pepper and even some Dijon mustard.

For other variations try adding honey, balsamic vinegar, orange juice, maple syrup, garlic or lime juice. With a little experimentation you’ll be surprised how many great tastes you can create!

A good substitute for eggs

A good substitute for eggs

Need an egg for a recipe but you’re all out? You can substitute two tablespoons of real mayonnaise for a large egg in any recipe.

Be sure not to use whipped salad dressing though unless you want the extra salt that it contains.

Get the right temperature for deep frying

Get the right temperature for deep frying

Does your oil always seem to be the wrong temperature? A simple way to find out if your oil is hot enough is to use a bread cube.

If the bread browns in a minute, the oil is between 350 and 365 degrees, 40 seconds – 365 and 382 degrees, 20 seconds – 382 and 390 degrees.

Or, if you have one, you can use a thermometer. Just be sure that it is a metal thermometer designed for deep fryers.

Repair boiling cracked eggs

Repair cracked eggs

If you have an egg that cracks while boiling, just add a capful of vinegar to the water and watch as the eggshell seals itself.

Unfortunately though, if the whites have begun to ooze out this trick won’t work.

Peel garlic easily

Peel garlic easily

Peeling garlic can be frustrating unless you know this little tip that the pros use. Lay a clove flat on a hard surface and then pressing down hard on it with the flat side of a large knife.

Once you’ve pressed hard enough you’ll hear a “pop” that tells you the peel has separated. Even with this trick your fingers will undoubtedly smell like garlic. Get rid of that odor by washing them well with salt.

Avoid oozing egg whites

Avoid oozing egg whites

Do your eggs ooze out some of their whites when you boil them?

This is because every egg contains an air pocket at the larger, rounded end. When placed in simmering water the air pocket expands and creates a higher atmospheric pressure within the egg than in the water.

The fragile shell cracks from the built-up pressure. Avoid this problem in the future by removing eggs from the refrigerator and piercing the larger end with a pin. This will give the air a hole to escape through!

Sugar-Free apple pie

SUGAR-FREE APPLE PIE

Ingredients:
6 c. red delicious apples, peeled & sliced
1 (6 oz.) can sugarless apple juice
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pastry for 2 crust pie

Directions:
Simmer apples in juice about 5 minutes. Mix cornstarch and spices with a small amount of water. Add to apples, boil until thickened. Line pie plate with favorite pastry. Add apples.

Cover with top crust, seal edges. Bake at 400 degrees until crust is browned.

Note:
Frozen blueberries may be substituted for apples. Omit the spice. Fresh or frozen peaches may be used instead of apples. Add a little nutmeg, but no cinnamon.

Enjoy!

Low-calorie dressing

LOW-CALORIE DRESSING

Ingredients:
1/3 c. instant non-fat dry milk
1 1/4 tsp. dry mustard
1 tsp. salt
1/8 tsp. freshly ground pepper
1 tbsp. all-purpose flour
1 med. egg
1 c. water
2 tbsp. white vinegar
1 tbsp. margarine
6 tsp. sugar substitute - sugar substitute (stevia, splenda or honey)

Directions:
Combine dry ingredients in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well.

Cook over simmering water, stirring constantly until thick and smooth. Remove from heat; add margarine and sweetener, blend well.

Pour into 1 pint jar, cover. Store in refrigerator.

Nutrition Note: Up to 1 1/2 tablespoons may be considered free in diabetic exchange. 1 1/2 tablespoons = 21 calories.

Spicy Hot Chicken Bits

Spicy Hot Chicken Bits

Spicy chicken pieces dredged in flour mixture and deep fried in hot oil.

INGREDIENTS:
3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour vegetable oil

PREPARATION:
Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers.

Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 to 4 minutes.

Drain on paper towels; serve with your favorite dipping sauce, or try one of the sauces below.

Serves 6 to 8.

Cardamom-Pistachio Bûche de Noël

Cardamom Meringue Mushrooms:
2 large egg whites, room temperature (reserve yolks)
1/4 tsp. cream of tartar
1/4 tsp. kosher salt
1/2 cup granulated sugar, divided
1/4 tsp. ground cardamom
Unsweetened cocoa powder (for dusting)
2 oz. chopped bittersweet chocolate
Pistachio Filling:
6 oz. raw pistachios
1 3/4 cups whole milk
1 1/2 tsp. unflavored powdered gelatin
5 large egg yolks (from meringues and frosting)
1/2 cup granulated sugar
3/4 tsp. kosher salt
1/4 tsp. almond extract
Chocolate Buttercream Frosting:
3 large egg whites (reserve yolks)
2/3 cup granulated sugar
1/4 tsp. kosher salt
8 oz. chopped bittersweet chocolate
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
1 1/2 tsp. vanilla extract
Cardamom Sponge Cake and Brandy Syrup:
Neutral oil or unsalted butter (for pan)
6 large eggs, room temperature, separated
1 3/4 cups granulated sugar, divided
1 tsp. vanilla extract
1 1/2 cups cake flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground cardamom, divided
1 tsp. cream of tartar
Powdered sugar (for dusting)
1/3 cup brandy
Chocolate Bark and Assembly:
8 oz. chopped dark chocolate
2 Tbsp. unsweetened cocoa powder
2 oz. raw pistachios, finely ground
Powdered sugar (for dusting)

Cardamom Meringue Mushrooms:
Preheat oven to 250°F. Using an electric mixer on high speed, beat egg whites, cream of tartar, and salt in a large bowl until foamy and the yellowish tinge has disappeared, about 2 minutes. With the motor running, add granulated sugar about 1 Tbsp. at a time until mixture is very stiff and shiny, about 5 minutes.
Transfer meringue to a piping bag fitted with a 1/2" round pastry tip (or a freezer bag with a 1/2" opening cut from one bottom corner). Pipe 12 mounds ranging in size from 1"–1 1/2" in diameter for the mushroom caps on a parchment-lined rimmed baking sheet. Pipe 12 cones straight up about 1 1/2" high for the mushroom stems. With a lightly damp finger, tamp down points on rounds. Sprinkle rounds with cocoa powder. Pipe extra tops and stems with remaining meringue as backups.
Bake meringues until dry and set, about 2 hours. Open oven door 10 minutes to release any steam. Turn oven off, shut door, and let meringues dry out completely, about 2 hours longer or up to overnight.
When ready to assemble, melt chocolate in a medium heatproof bowl in microwave, stirring every 10 seconds, until melted, about 20 seconds. Using an offset spatula, release meringues from parchment. Using a paring knife, make a small hole in the center of flat side of each mushroom cap. Spread some chocolate on flat side, then stick top of stem into hole. Return to parchment and repeat with remaining tops and stems. Let mushrooms stand at room temperature until chocolate is firm.
Pistachio Filling:
Combine pistachios and milk in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until pistachios are very tender, about 20 minutes. Remove and skim off any loose pistachio skins.
Meanwhile, sprinkle gelatin over 2 Tbsp. water in a small bowl and let stand 5 minutes.
Transfer pistachio mixture to a food processor and blend until smooth. Return mixture to saucepan and whisk in egg yolks, granulated sugar, and salt. Cook over medium-low heat, stirring, until mixture begins to thicken but do not let boil, 3–5 minutes. Remove from heat and stir in gelatin mixture and almond extract. Transfer to a small bowl and let cool.
Chocolate Buttercream Frosting:
Whisk egg whites, granulated sugar, and salt in a large heatproof bowl. Set bowl over a pot of simmering water (do not let bowl touch water) and cook, whisking constantly, until mixture becomes fluffy and opaque and you can’t feel any grains of sugar when you rub mixture between two fingers, about 5 minutes. Remove bowl from heat.
Melt chocolate in a medium heatproof bowl in microwave, stirring every 20 seconds, until melted, about 1 minute. Let cool slightly.
Using an electric mixer on high speed, beat egg white mixture until cool, glossy, and fluffy, about 10 minutes. (A stand mixer fitted with the whisk attachment makes this job much easier!) Add butter one piece at a time, beating until fully incorporated before adding the next, until fluffy and smooth, another 4 minutes. If mixture looks curdled, switch to the paddle attachment and/or apply a little bit of heat to underside of bowl with a washcloth dipped in hot water and continue to beat until smooth. Beat in chocolate and vanilla extract until combined.
Do Ahead: Frosting can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature and beat to desired consistency.
Cardamom Sponge Cake and Brandy Syrup:
Place a rack in center of oven; preheat to 375°F. Grease an 18x13" rimmed baking sheet with oil. Line with parchment paper and grease parchment.
Using electric mixer on high speed, beat egg yolks and 1/4 cup water in a large bowl until doubled in size and thick and fluffy, about 5 minutes. With the motor running, gradually add 1 cup granulated sugar, a little at a time, until mixture is very thick. Beat in vanilla.
Sift flour, baking powder, salt, and 1/4 tsp. cardamom over egg yolk mixture and fold gently to combine (it will be very thick).
Using electric mixer on high speed, beat egg whites and cream of tartar in another clean large bowl until foamy and the yellowish tinge has disappeared, about 1 minute. Beat in 1/2 cup granulated sugar, about 1 Tbsp. at a time, until shiny, medium stiff peaks form. Fold about one-quarter of egg white mixture into egg yolk mixture to loosen. Fold remaining egg white mixture into egg yolk mixture until combined.
Transfer batter to prepared pan; smooth top. Bake cake until puffed and set and springs back when gently poked in the center, 15–20 minutes. Transfer cake to a wire rack and let cool 5 minutes.
Set a clean dish towel on a work surface and dust completely with powdered sugar. Cut around edges of cake with a sharp paring knife. Invert cake onto prepared towel; remove parchment. Without squishing the cake and starting on long side, gently roll up cake in towel. Transfer cake to a wire rack and let cool completely.
While cake cools, make the brandy syrup. Cook remaining 1/4 cup granulated sugar and 1/4 tsp. cardamom with 2 Tbsp. water in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat and stir in brandy. Let cool.
Chocolate Bark and Assemble:
Melt chocolate in a medium heatproof bowl in microwave, stirring every 20 seconds, until melted, about 1 minute. Using an offset spatula, spread melted chocolate across a parchment-lined rimmed baking sheet. Sift cocoa over and freeze bark until solid, about 10 minutes.
Gently unroll cake. With a pastry brush, evenly brush with brandy syrup until all syrup is absorbed. Spread filling evenly over cake and roll it back up without towel.
Transfer to a platter. Trim ends. Cut off about 3" from both ends on a diagonal. Place angled side of each small piece against roll to create branches, positioning one on top and the other on the side, using a large dab of frosting to adhere. Cover any exposed cake on sides with more frosting.
Break chocolate bark into long shards and press into cake in a decorative pattern. Top and surround cake with meringue mushrooms. Use pistachios to create “moss” on and around log. Dust with powdered sugar.