Making Stock
Stocks are the basis for many of the soups consumed.? Although stocks do require a small amount of time to prepare, techniques and tips allow you to reduce cooking time while keeping flavors. ?By using pressure cookers you can have rich flavorful stock in as little as 20 minutes .? If time allows, simmering your beef, pork or chicken for longer periods will deepen the flavor and enhance the stock.? ? For healthy focus, preparation needs to include degreasing and defatting your stock.? This can be done by using a defatting cup which allows you to pour off the rich stock while leaving the fat behind.? These cups are available at most kitchen or gourmet shops.? During cooking you may also want to skim away any froth and fat that surfaces to the top of your liquid.? After simmering, you can remove even more by dragging a piece of paper towel over any pool of fat on the top of the stock.? After removing the stock from the heat, you can pass it through a colander lined with cheesecloth or paper towel to clarify the stock.? Or, let it cool in the refrigerator and simply spoon away the layer of that that has hardened on top of your stock.? ? Stocks store well in the refrigerator for up to one week.? It can be frozen in small containers or ice cube trays.? Once frozen, unmold cubes and store in freezer bags.? This will allow you to use the stock in many ways.? Ice cubes can be used to deglaze a sauté pan or to add flavor to a steaming or cooking liquid.? When reheating stock as with soups, you should always heat to the boiling point to ensure safety.
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Making Stock
Lemon Bars – Pulled
March 24, 2010 by MAC
Filed under Glaze, Martha A Cheves, Nuts, Raisins, Recipes, Stir Laugh Repeat, bars, cinnamon, coconut, cookbook, cookbooks, cookie bars, dessert, desserts, key lime, lemon, lemon bars, lemons, recipe, simple desserts, tart, ve
These Lemon Bars can also be made with coconut.? If you want a little tartness you can use key lime juice instead of lemon.? Add raisins or nuts after pouring over crust.? You can also make up a glaze of 1/2 cup powdered sugar mixed with lemon juice.?? And of course if you don’t like nutmeg try allspice or cinnamon in the crust.? This is a really good recipe.? Simple and delicious.? But… it’s been sent to the manuscript file for my next cookbook Think With Your Taste Buds – Desserts.
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Lemon Bars – Pulled
Strawberry Cheesecake – No Bake – PULLED
February 17, 2010 by MAC
Filed under Cheese, Fruit, Glaze, Martha A Cheves, Martha's Recipes, Recipes, Stir Laugh Repeat, Strawberry Cheesecake, apple, cake, cheese cake, cheesecake, cookbook, cookbooks, easy, lemon, new, pie, recipe, strawberries, strawberry, ve
I’ve just pulled my recipe for Strawberry Cheesecake from Martha’s Recipes . This one will be included in my new cookbook Think With Your Taste Buds
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Strawberry Cheesecake – No Bake – PULLED
Food Preparation and Cooking Terms (Part 4)
February 7, 2010 by MAC
Filed under Beef, Cooking Terms, Glaze, Grill, Ingredients, Martha A Cheves, PA, Recipes, Stir Laugh Repeat, baking, coffee, cookbooks, cooking, cooking tips, event, food, gratin dish, grind, ground beef, herbs, infuse, spices, ve
Garnish – To decorate food or the dish on which food is served. Glaze – A thin, glossy coating applied to the surface of food. A glaze may also add flavor. Grate – To cut food into small shreds or particles, usually with a food grater. Gratin Dish – A shallow baking dish or pan usually round or oval in shape. Grease – To spread fat (or non-stick cooking spray) on a cooking utensil or
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Food Preparation and Cooking Terms (Part 4)
Game Day Chili
September 5, 2009 by
Filed under Aggie's Kitchen Original, Beans, Beer, Cheese, Chicken, Corn, Featured, Food and Football, Garlic, Glaze, Greek, Grill, Ingredients, Onion, PA, Peppers, Recipes, Sausage, Soups and Stews, Veggie, chili, chili recipe, chocolate, cilantro, cinnamon, fall, food, garlic powder, ideas, meat, new, onions, paprika, pie, recipe, salt, sour cream, spices, tart, tomatoes, turkey, ve, water, yogurt
It’s the most wonderful time … of the year… It was the start of football season in our house yesterday. It was the first Gator game and my husband woke up almost giddy. We love this time of year…it just screams fall, even though it’s still in the 90s with 80% humidity, just gross, I know. I tried to forget what was going on outside, opened up a Sam Adams Octoberfest and lit a few fall candles around the house. And started a pot of chili. I get excited about planning our Game Day meals…for me, food is a big part of watching the game. I don’t always pay attention to every minute and detail of every play…and sometimes I fall asleep in the middle of 3rd…
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Game Day Chili
Lemon Carrots
August 17, 2009 by MAC
Filed under Glaze, Lemon Carrots, Martha A Cheves, Martha's Kitchen Korner, Recipes, Stir Laugh Repeat, carrots, cookbooks, easy, easy side dishes, lemon, recipe, vegetable dishes
I’ve just posted a quick and easy recipe for carrots glazed in a lemon sauce. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.
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Lemon Carrots
Lemon Bars
August 3, 2009 by MAC
Filed under Cheese, Glaze, Martha A Cheves, Recipes, Stir Laugh Repeat, baking, bars, cookbooks, cookie bars, cottage cheese, lemon, lemon bars, lemons, recipe, salt, simple desserts, yogurt
The original recipe for these bars called for plain yogurt which I didn’t have on hand so I used cottage cheese. It called for plain flour, baking powder and salt but I used self rising flour instead. It called for lemon flavoring which I changed to lemon juice. Some time ago I had seen a crust recipe using nutmeg so I decided to give it a try with this recipe. I also added a powder sugar and lemon juice glaze. This lemon bar recipe is wonderful! If you don’t like cottage cheese give it a try anyway. You won’t be disappointed. To view the full recipe click on Martha’s Kitchen in the right sidebar.
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Lemon Bars
Rum Cake
July 9, 2009 by MAC
Filed under Glaze, Ingredients, Martha A Cheves, PA, Recipes, Rum Cake, Stir Laugh Repeat, butter, cake, cakes, cookbooks, lemon, simple desserts, sour cream, strawberry, water
I don’t care what time of the year it might be, I love Rum Cake and have even come up with a very simple way to make this moist, delicious cake. Most of the large chain grocery stores have a deli section which offers “cream cakes.” They come in flavors like strawberry, lemon, etc. I use the vanilla or sour cream. These cakes are usually moist already and may even have a slight glaze but they still work perfectly. 1 deli cream cake Glaze: 1 stick of butter 1 cup sugar 1/4 cup water 1/2 cup dark rum Combine all ingredients into a heavy saucepan. Boil 5 minutes stirring constantly. With a skewer poke holes into the cake and carefully spoon the glaze over cake, the glaze is extremely hot.
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Rum Cake
Fruit Glazed Corned Beef
I simply love a good corned beef dinner, I have been making this particular recipe for at least 20 years now. I cook this corned beef every St. Patrick’s day, the whole family just loves it. It takes a little work to prepare it but not so much that you can’t still do other things around the house. This is the best tasting corned beef I have ever had in my life, it is so moist, tender, juicy and flavorful. So many recipes are still moist and tender but also flavorless. 4-5 Lbs. – Corned Beef ( with pickling packet ) 2 – Bottles Beer ( your favorite brand ) 1 – Lemon ( large ) 1 – Orange ( large ) 1 – Large Onion ( quartered ) Water to Cover The Glaze: 1 C. – Brown Sugar 1 Tbs. – Dijon Mustard 1 C. – Apple Juice 1 C. – Orange Juice 4 Tbs. – Lemon Juice Place the meat into a large soup pot, add the beer and enough water to cover the meat. Add the onion and pickling packet to the pot , cut the fruit and squeeze the juice into the water then place the fruit halves into the water also. Cover and simmer over medium low heat for 4 hours, when done take the lid off and let the meat cool off in the cooking liquid, about 1 hour. Take the meat out of the cooking liquid and place into a baking dish, top the meat with the brown sugar. In a bowl mix the remaining ingredients and pour around the meat. Bake in a 350 degree oven for 1 hour basting every 10-15 minutes. Click here to Print Recipe… Thanks for visiting my site! Please Come Back
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Fruit Glazed Corned Beef
Easy Peasy Lemon Squeasy!
Today is Tuesday, and if you are a regular visitor to my blog, you must know what that means! All together now . . . Welcome to Tuesdays With Dorie ! Yes, that wonderful baking group that bakes together in unison once a week, the same delicious recipe from that scrumdiddlyumptious baking book, Baking, from my home to yours, written by the equally as scrumdiddlyumptious baker, Ms Dorie Greenspan ! (Whew, that was a mouthful . . . no …
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Easy Peasy Lemon Squeasy!
