138 do it Recipes

Pillsbury yellow cake mix, Cream cheese, softened, Instant jello vanilla pudding mix, Crushed pineapple (do not drain), Sour cream, Vegetable oil, Granulated sugar, Eggs, Vanilla, Crushed pecans (optional)

Instant coffee granules, Hot cocoa mix (add more if you wish), Water, Caramel sauce (good eats dulce de leche) or 2 tsp dulce de leche (good eats dulce de leche), Skim milk (cold )

Dried cannelloni beans (soak overnight), X 14 oz. can diced tomatoes and juice (do not drain), Garlic (crushed ), Olive oil, Bay leaves, Coarse ground pepper, Water, Salt, Ditalini , or other small pasta, Chopped parsley, Freshly grated parmesan or romano cheese

Head napa cabbage, Any ramen noodles (do not use the flavor packets), Green onions, Butter, Almonds, Sesame seeds, Olive oil, Sugar, Vinegar, Soy sauce

Any liquid can be reduced just by heating it - but why would you want to do that, Answer comes back to two of our old friends, flavor and consistency (texture)., By reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., This is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., Literally any liquid can be reduced ., A few uses, Wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., There are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., On the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., More , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., You can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, Pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., Are you getting an idea of how simple this is, Take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, You need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., If it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., Believe me when i tell you that stock cubes should not be used for reduction sauces., Thickeners, Because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., A couple of hints right now for your sauces., Sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., If you get it wrong and add too much, no problem. stir in a little extra water to thin it., Reduction pans, Reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., However you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., A wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., No magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., Just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), Keeping, If they should dry out , simply add a little water and heat through., Sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., Why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., Worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., In fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

Mrs butterworth s buttermilk pancake mix (other brand names are not as good), Water (yes it is supposed to be thick, i am from wisconson so belgium waffles are somewhat soft and not a), Vegetable oil (the best is olive oil, it cooks best and is the most healthy), Good for baking stick margarine (you only use a little so it s still healthy,do not use whipped or soft or diet and also do not use b)

Egg yolks, Freshly-squeezed lemon juice, Unsalted butter , cut into pieces, White wine, White vinegar, Coarse salt and pepper to taste, Toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., If you can poach an egg read no further, Use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., Break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., Water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

Your favorite diced tomatoes (add another can if feeding more than 4 people), Frozen fish such as red snapper , cod, etc. or fresh fish of your choice., Water (for four people), Yellow or white onion, Vegetables, chopped (see below ), Chopped fresh parsley or italian flat leaf parsley, Tb chopped garlic, Season with salt and pepper before serving based on your personal taste., You can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), This recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., If you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), If you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, Vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, Diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., Use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

Original recipe, Boil a tender , nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon., Modern adaptation, Beef round or leftover roast, Suet, Apples, Raisins or currants, White sugar, Brown sugar, Pepper, Salt, Cinnamon, Nutmeg, Brandy, Cider or apple juice, Double recipe for pie crust, Butter (optional)

Salami, try : salami felino, finocchiona, napolitano, soppressata or cacciatore or a bit of each., Bacon bits or small pieces of kielbasa or other such flavourful sausage., Shaved smoked ham ., Olives , basic lack or kalamata type, red, pink, green or brown., Artichokes, fresh , in a jar or whatever. i like fresh., Mushrooms , , . puffballs, morels, oyster, button, straw, porto bella, shitake, etc., Tomatoes , please use vine ripened., Fresh mug bean or alfalfa sprouts., Peppers , bell, anaheim, whatever suits., Fresh melon , cantaloupe, honey dew, etc., Asparagus tips. again , fresh is best but any kind in a pinch; or use fresh spinach., Cheese. take your pick according to your taste. different taste in cheese really changes the whole salad., Cooked beetroot. fresh is best but canned will do. drain well ., Baby (miniature) corn cobs; well drained ., Olive oil. i use the old fashioned kind to get more flavour., Some good wine vinegar, Smoked salmon. if you can tsp get good smoked salmon don tsp use any ., Braised small medallions of spiced beef , lamb, pork, fowl, alligator, etc. dice into 2 by 2 cubes. take your pick or do two or three kinds and let your table mates choose. cook to taste, cool before serving., Shrimp , crab, lobster, squid, fish, etc. if it needs cooking do that and let it cool., Boiled egg sliced ., Salad dressings of your choice., Seeded dates ., Raw cauliflower or broccoli., Sunflower seeds or your choice of nuts., Sliced tomatoes & sliced bell or anaheim peppers., Fresh endive or iceberg lattice. try the tinder tips of watercress, romaine lattice, etc., Sliced maui onion. if you can tsp get maui onions get the mildest you can find ., Anything i forgot

How to estimate food quantities, Source : catering handbook by edith weiss, All good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, Occasion, Time of service, Age and sex of guests (young, old , all men, etc.), Appearance of the portion on the plate (or in the package)., Teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., People from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., People past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., When hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, At a four-hour reception , regardless of the starting time - 12 per guest., Cocktail hour , to be followed by dinner - four per guest., Wedding reception , from 2:30 to 5:30 - eight per guest., Cocktail reception , from 3:00 to 6:00 - eight to ten per guest., All other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., These figures include both hot and cold hors d oeuvres and canapes., Do not include relishes and dips., Self-service vs. served, Sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., Hors d oeuvres, When calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., Hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., Example, Hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, Guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, Guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, Hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, Example, Hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, Salads and side dishes, When calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., Side dish or salad, Number of guests x .50 = number of lb needed, Example : 10 guests x .50 = 5 lb needed, Multiple side dishes or salads: number of guests x .30 = number of lb needed, Example : 10 guests x .30 = 3 lb needed, Entrees and first courses, When calculating quantities for a first course, please estimate 2-4 oz of protein per person., Example : you are serving 10 guests salmon for an entree., X 1/2 lb = 5 lb salmon needed, Example : you are serving 10 guests salmon for a first course., X 1/4 lb = 2.5 lb salmon needed, Source : cook s fresh market

White bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups), Sliced deli ham, coarsely chopped, Shredded monterey jack cheese, Eggs, Milk, Salt, Pepper, Tomatoes, thinly sliced (do not use for kids), Skip the ham and swap in an extra layer of sliced tomato

Cream cheese (package), Orange marmalade (1 jar), Prepared horseradish

Boneless skinless chicken thighs, Bonless skinless chicken tenders, Olive oil, Crushed red pepper flakes, Cremini mushrooms, sliced, Garlic cloves, minced, Beef broth, Chopped cilantro or 2 tbsp flat leaf parsley, Chopped basil, Crushed tomatoes or 1 (32 oz) can whole tomatoes, squeezed, Egg noodles (homemade or frozen from store is best , but dried will do just fine) or 1 lb fettuccine pasta (homemade or frozen from store is best, but dried will do just fine), Freshly grated parmesan cheese or romano cheese, Crusty bread

Chicken, Canister stove top stuffing, Eggs, Sour cream, Creamy chicken mushroom soup, This recipe can easily be halved for smaller families. keep in mind, i do everything i can as quickly and easily as possible. cooked and shredded left over chicken can be used (2-3 cup). adjust baking time if using smaller dish.

These vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., Seven minute icing recipe, Egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., Easy vanilla icing recipe, Butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., Vanilla butter cream icing recipe, Butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., Butterscotch icing recipe, In a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., Icing recipes, These old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., Cake frosting tips, In the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., A little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., Flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., If you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., Cake in a cool oven with the door open to dry, or in a draught in an open window., Almond frosting (marzipan icing recipe), Whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., Chocolate frosting, Whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., Plain chocolate icing, Put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., All who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., Tutti frutti icing, Mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., Sugar icing, Extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., Take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., Ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

Quesadillas, I have cooked plenty of quesadillas on the grill ., I usually used american and cheddar cheese grated together and i would do a chicken , a beef and a veggie 1 on the grill., I had several large cast iron flat griddles ( brushed with butter) i put on the grill, because i always had to cook a bunch of these and the griddle would hold about 4 if you are only cooking a small amount, using just the grill after oiling would be fine., Meat and chicken were spicy and the cheese only was plain and you could put pico de gallo on any of them. we made them like a taco in flour tortillas (tortilla folded over in half). the veggie ones had thin sliced tomatoes, jalapenos or red jalapenos, scallions, cilantro and cheese. brush with butter and grill them or just lay them on the griddle if you have 1. these cook fairly fast., Keep it simple keep it good, Later, Tom

Crescent roll dough (they make it without the triangle shaped cuts in it now, so if you can find it, use it. if not, the ), Part-skim ricotta cheese, Light cream cheese, Chopped fresh rosemary, Honey, Sliced canned mango (in light syrup), Grapes (halved ), Chopped dates, Canned mandrin orange section (in light syrup, any fruit of your liking will do fine. you could even use nuts too if you want, i wo), Honey, White wine, Lemon juice, Splenda granular (or sugar ), Light syrup , from canned fruit