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Grandmother’sCooking Digest

V O L U M E 1 7

1 Grandmother's Cooking Digest Volume 17

CONTENTS

1. STEAMED BAKED SALMON ...................................................................................................................................... 2

2. SPAGHETTI SUMMER ZUCCHINI SALAD ................................................................................................................... 3

3. ZUCCHINI AND CARROT CAKE .................................................................................................................................. 4

4. CHOCOLATE CHIP CHOCOLATE ZUCCHINI CAKE ....................................................................................................... 6

5. FRESH SUMMER BLUEBERRY MUFFINS .................................................................................................................... 8

6. RAINBOW ROTINI BROCCOLI SALAD ........................................................................................................................ 9

7. EASY CHERRY CHEESE CAKE PIE ............................................................................................................................. 10

8. OVEN BAKED CHICKEN PIECES ............................................................................................................................... 12

9. BAKED FRESH TOMATO AND EGGPLANT ............................................................................................................... 13

10. EASY TO MAKE CHERRY CAKE .............................................................................................................................. 14

11. CHOCOLATE PASTA .............................................................................................................................................. 15

12. BANANA WHOOPIE PIES ...................................................................................................................................... 16

13. CHINESE SWEET AND SOUR PORK ....................................................................................................................... 17

14. MEAT AND RICE STUFFED PEPPERS ..................................................................................................................... 19

15. BAKED CHOCOLATE GLAZE DONUTS .................................................................................................................... 20

16. PAN FRIED PEROGIES ........................................................................................................................................... 21

17. FRUIT YOGURT PARFAITS .................................................................................................................................... 22

18. CHICKEN WITH WILD RICE AND CARROTS ............................................................................................................ 23

19. BAKED STUFFED PUMPKIN .................................................................................................................................. 24

20. RASPBERRY FROSTING ......................................................................................................................................... 25

21. “20” HEAD SMACKING FOOD COOKING TIPS ....................................................................................................... 26

22. “4” QUICK COOKING TIPS FOR BUTTERNUT SQUASH ........................................................................................... 29

23. A FEW COOKING TIPS FOR NEWBIE’S ................................................................................................................... 30

24. BARBEQUING AND OUTDOOR COOKING TIPS ..................................................................................................... 31

25. STEAK COOKING TIPS........................................................................................................................................... 32


This is a very easy and nutritious way to cook

salmon. You can serve the salmon with your

meal of choice.

Ingredients

4 (5 ounces each) salmon fillets

2 teaspoons olive oil plus 2 Tablespoons

Salt and freshly ground black pepper

2 Tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

4 Tablespoons water

Directions

Preheat the oven to 400 degrees F.

Place the salmon pieces into a large bowl. Drizzle on 2 teaspoons of olive oil and the salt and

pepper.

In a small bowl, stir together the remaining 2 tablespoons of olive oil, lemon juice, oregano and

thyme.

Cut 4 pieces of aluminum foil, each one big enough to form a packet that can hold a piece of

salmon.

Divide the oil/lemon mixture onto the bottoms of each piece of aluminum foil and place a piece

of salmon on top, drizzle any remaining oil on top of each.

Put one tablespoon of water into each packet.

Wrap each fish to form a sealed packet.

Place packets into a baking dish and place into the preheated oven.

Bake until cooked through, about 25 minutes.

Remove from the oven and transfer the salmon, leaving any skin behind onto a serving dish and

serve with your meal of choice.

1. Steamed Baked Salmon


Here is a summer salad that will serve as a

main course. It is refreshing, tasty and has some

substance from the pasta.

Ingredients

1 lb. spaghetti noodles, broken into 3-inches pieces

1 small zucchini,cut into small chunks

2 tomatoes, chopped

2-3 green onions, chopped

2-3 leaves romaine lettuce torn

1/2 cup black olives

2 cloves garlic,minced

2 Tablespoons olive oil

2 Tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon peppers

Directions

In a large pot of boiling salted water, cook the spaghetti pieces, el dente. (About 15 minutes

boiling time. Drain and set aside to let cool to room temperature.)

In a large salad bowl toss together the zucchini, tomatoes, green onions, olives and lettuce.

Toss in the cooked spaghetti.

In a small bowl stir together the minced garlic, olive oil,red wine vinegar, salt and pepper.

Drizzle over the salad and gently stir in to combine. Serve.

2. Spaghetti Summer Zucchini Salad


Its summertime and the zucchini and carrots

are at their finest in flavor. This recipe makes a

moist delicious cake.

Ingredients

Zucchini and Carrot Cake:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon baking soda

2 eggs lightly beaten

3 carrots (1 1/2 cups) finely shredded carrots

1 cup shredded zucchini, skin on

3/4 cup brown sugar, tightly packed

1/2 cup raisins

1/2 cup chopped nuts (walnuts or pecans)

1/2 cup vegetable oil

1/4 cup honey

1 teaspoon vanilla extract

Citrus Cream Cheese Frosting:

1 – 8 ounce package of cream cheese, softened to room temperature

1 cup confectioners' sugar

zest of one orange

Optional:

walnut halves for garnish

Directions

Preheat oven to 350F.

Line a 9x13-inch pan with parchment paper.

In a large mixing bowl, stir together the flour, baking powder, ginger and baking soda and set

aside.

In another mixing bowl, stir the carrots and zucchini together with a wooden spoon.

Beat the eggs together in a small bowl and stir into the carrots and zucchini.

Stir in the brown sugar, raisins, walnuts, oil, honey and vanilla with a wooden spoon.

Add the carrot mixture to the flour mixture and combine until all the ingredients are

incorporated.

Transfer the batter into your prepared baking pan.

Place into the preheated oven and bake for 24-26 minutes until a toothpick inserted in the

center comes out clean.

Remove from the oven to a cooling rack.

Cool the cake completely in the pan.

3. Zucchini And Carrot Cake


You now have two options. You can keep it as a one layer cake or you can cut the cake in half

and frost it as a layer cake.

Remove the cooled cake from the pan, and slice the cake in half.

Place one half onto the cake plate and put a layer of frosting.

Top with the second layer and frost the top. Garnish with walnut halves if desired.

Citrus Cream Cheese Frosting:

Place this cream cheese into a mixing bowl and use an electric mixer to beat until creamy.

Add the confectioners' zest and use the electric mixer to beat in until light and fluffy.


Zucchini chocolate cakes are moist, easy to

make and no one ever knows there is zucchini

in the cake. This one is moist and can be served

with or without the ganache.

Ingredients

Chocolate Chip Zucchini Cake:

2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) butter, at room temperature

1 cup light brown sugar

2 Tablespoons strong coffee, cold

1 teaspoon pure vanilla extract

3 large eggs

2 cups grated fresh zucchini with peel

1 cup of chocolate chips

Chocolate Ganache:

Ganache

1 cup heavy cream

12 oz dark chocolate, shredded or chocolate chips

Directions Chocolate Chip Zucchini Cake:


Lightly grease a 10-inch springform pan with butter.

In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder and

salt.

In another mixing bowl using an electric mixer, beat the butter until soft.

Add the sugar and beat in until creamy.

Add the coffee and vanilla and mix in.

Add the eggs, one at a time, mixing until well combined.

In a third bowl stir the chocolate chips into the grated zucchini.

Stir in half of the flour mixture and stir in to coat the zucchini. If there are clumps, break

them apart.

Beat the second half of the flour mixture into the creamy butter mixture and mix in with

the electric mixer.

Add the zucchini mixture and stir in with a spoon to combine.

The batter will be very thick, but that is fine.

4. Chocolate Chip Chocolate Zucchini Cake


Put the batter into the prepared pan, place into the preheated oven and bake for 40-50

minutes or until a knife inserted into the center comes out clean.

Remove and place onto a cooling rack for 10 minutes then run a knife around the edges of

the pan before releasing the springform side.

This cake is delicious as is or you can make a chocolate ganache to top the cake.

Chocolate Ganache:

In a small pot on the stovetop, heat the cream until bubbles form around the edge. Watch

not to scorch.

Remove from heat and stir in the chocolate until smooth and combined.

Pour over the cake.


There is nothing quite as wonderful as freshly baked blueberry muffins. Great for breakfast or for a snack.

Ingredients

2 cups all purpose flour, spooned into measuring

cup and leveled-off

2 teaspoons baking powder

3/4 teaspoon salt

1 stick (1/2 cup) butter, at room temperature

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

1/2 cup milk

2-1/4 cups fresh blueberries

Directions


Line a 12 cup muffin tin with parchment paper pieces or paper cupcake liners.

In a mixing bowl stir together the flour, baking powder and salt.

In another mixing bowl,beat the butter until creamy. Add the sugar and beat 2 minutes.

Add the eggs one at a time a beat in to combine well.

Add the vanilla and almond extracts and beat in.

Add the flour mixture a little at a time beating on low speed until all flour is combined.

Using a wooden spoon or spatula, gently mix in the fresh blueberries.

Divide and fill the muffin tins. They will be full.

Place into the preheated oven and bake for 30 minutes and golden brown on the top.

Place a toothpick in the center of one of the muffins. If it comes out clean they are done.

Remove and let sit on a cooling rack for 10 minutes, then lift the muffins directly out onto the

rack.

Delicious served warm!

5. Fresh Summer Blueberry Muffins


Here is a colorful, tasty pasta salad that is easy

to make.

Ingredients

2 cups uncooked rainbow rotini pasta

1 cup broccoli florets, boiled for 2 minutes

16 bite size tomatoes, sliced

1/2 small sweet white onion, chopped fine

1/2 cup sliced black pitted olives

1/2 cup parmesan cheese (or you can subsitute

finely grated feta cheese)

Salad Dressing

4 Tablespoons olive oil

1 1/2 Tablespoons freshly squeezed lemon

1/2 teaspoon salt

Directions

Bring a large pot of water to a boil and add 1 teaspoon salt to the water.

Add the rotini and boil uncovered for 10-12 minutes to el dente.

Add the broccoli florets and cook for 2 minutes longer.

Shut off and drain.

Transfer the pasta and broccoli to a salad bowl and let sit to cool.

Meanwhile slice the small tomatoes and the olives.

Gently stir into the room temperature pasta.

In a small bowl stir together the olive oil, lemon juice and salt and drizzle over the salad.

Gently stir in to coat.

Sprinkle in the parmesan (or feta) cheese.

Serve.

Add salt and freshly ground pepper to taste.

You can also serve chilled, but only let chill for about 2 hours before eating.

6. Rainbow Rotini Broccoli Salad


When it comes to a simple recipe, this cheese

cake pie has you bake the graham crust, but the

filling is a no-bake and you end up with a cool,

light and delicious dessert.

Ingredients Crust:

1 1/2 cups crushed graham crackers

1/4 cup butter at room temperature

3 Tablespoons granulates sugar

Filling:

8 ounces cream cheese at room temperature

1 cup confectioners' sugar


1 cup heavy cream

1 can cherry pie filling

Directions Crust:


Have ready a pie plate.

In a mixing bowl combine the graham crackers, butter and sugar using a wooden spoon.

Transfer to the pieplate and use your fingertips to press down onto the bottom and sides.

Reserve 1/4 cup of the crumbs and place them into a small oven proof dish.

Place the pie crust and bowl of extra crumbs into the preheated oven and bake for 12-15

minutes.

Remove and place onto a cooling rack. The crust must be cooled completely before you add

the filling.

Set the extra crumbs aside to cool as well. These will be used later to sprinkle on top of the

pie.

Filling:

Place a glass or metal mixing bowl into the freezer to chill for 10 minutes. You will use this

one for the whipping cream later.

Place the cream cheese into another mixing bowl and using an electric mixer, beat until

creamy. Add the confectioners' sugar and vanilla and beat to combine.

Take the chilled bowl from the freezer, pour in the heavy cream and whip until soft peaks

form.

Add the whipped cream to the cream cheese mixture and mix in.

Transfer into the cooled pie crust and refrigerate for 2-3 hours.

Remove and spread the canned cherry pie filling on top.

Sprinkle the extra graham crumbs on top.

7. Easy Cherry Cheese Cake Pie


Keep the pie refrigerated until you serve and if there is any leftovers, cover and keep

refrigerated.


Chicken is the PERFECT choice for a summer

meal. What an appealing meal with corn on the

cob, and mashed potatoes!

Ingredients 6-8 pieces of chicken


1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

cooking spray

salt and pepper

Directions

Preheat the oven to 425F.

Line a baking dish with aluminum foil and lightly grease the foil with olive oil.

Place the flour, paprika, garlic powder, salt and pepper into a plastic bag and shake to combine.

Place the chicken pieces into the bag one or two at a time and shake to coat. Shake any excess

flour off.

Place each piece onto the baking dish with the skin side down and leave space between the

pieces.

Place into the preheated oven and bake 20 minutes, then flip the pieces and bake another 20-30

minutes until crispy and the chicken is cooked throughout. (165F.on a meat thermometer)

Remove from the oven and serve.

Delicious with pretty much anything!

8. Oven Baked Chicken Pieces


If you like eggplant, this recipe is for you.

Ingredients

1 medium eggplant (1 pound),cut into 1/2-inch

slices

Salt to taste

1 large tomato, sliced

1 medium onion, sliced

6 Tablespoons butter, melted, divided

1/2 teaspoon dried basil

1/2 cup dry bread crumbs

4 slices mozzarella cheese,

2 Tablespoons grated Parmesan cheese

Directions

To prepare the eggplant, slice and place into a colander over a plate. Lightly salt the eggplant

pieces and leave to sit for 30 minutes then rinse the pieces and place them onto a plate lined

with paper towels to absorb the moisture.

Preheat the oven to 450F.

Lightly grease a cast iron pan or any oven proof dish with olive oil then layer the eggplant,

tomato slices and onion slices.

Drizzle 4 tablespoons of the melted butter on top and sprinkle on the basil. Cover the dish with

aluminum foil and place into the preheated oven to bake for 20 minutes.

Open the oven, remove the aluminum foil and sprinkle on the bread crumbs and parmesan, and

place the mozarella cheese evenly on top.

Put back into the oven for 10 minutes uncovered. Bake until cheese is bubbly and lightly

browned.

9. Baked Fresh Tomato And Eggplant


Here is an easy recipe for a cherry cake. Serve

as is or with a scoop of vanilla ice cream.

Ingredients 2 cups all purpose flour

2 1/2 teaspoons baking powder

1 1/2 cups granulated sugar


4 eggs, separated

1 cup of plain yogurt

1/2 cup vegetable oil

1 15-ounce or a 350-gram can of sour cherries,

drained (about 1 cup, more or less)

Directions Preheat the oven to 400F.

Line the bottom of a 10-inch springform pan with parchment paper and lightly grease with the

paper and up the sides of the pan with butter.

Stir the flour and baking powder together in a mixing bowl to combine.

Separate the eggs. Put the whites into a separate bowl for beating later.

In another mixing bowl, beat the egg yolks with an electric mixer. Add the sugar and beat in.

Add the yogurt to the eggs and sugar and beat in.

Add the oil and beat in.

Stir in the dry ingredients.

Using clean beaters, beat the egg whites until they hold peaks and stay where they are when the

bowl is turned upside down.

Use a spatula to fold the beaten egg whites into the batter.

Gently fold in the drained cherries.

Transfer the batter into the prepared pan and place into the preheated oven.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove and let cool on a cooling rack. Leave the springform side on until you are ready to cut

the cake.

10. Easy To Make Cherry Cake


This recipe is for yes, chocolate pasta. It is fun

to make and surprisingly satisfying.

Ingredients 2 cups cake flour

3/4 cup all-purpose flour, plus enough to sprinkle

work surface

1/4 cup unsweetened cocoa powder

1/8 teaspoon salt

4 large egg yolks, at room temperature

1/4 cup extra-virgin olive oil

1/3 to 1/2 cup water, plus extra as needed

Top with fresh fruit and double cream.

Directions

In a food processor, pulse flours, cocoa powder, egg yolks and salt.

Gradually add the oil then water until the mixture forms a dough.

If the dough is too dry, add more water a Tablespoon at a time.

Sprinkle a clean work surface with flour.

Shape dough into a ball and knead until smooth, about 5 minutes.

Cover with plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 pieces, and press each piece flat.

Run pasta dough through a pasta machine, adjusting the settings thinner and thinner until

dough is about 1/8 to 1/16 inch thick.

If you do not have a pasta machine, roll with rolling pin.

Cut the pasta into linguine noodles, or place through appropriate pasta setting.

Boil for 8-10 minutes until tender to bite.

11. Chocolate Pasta


A Yummy recipe for Banana Whoopee Pies.

These cream filled pies are a fun treat.

Ingredients 4 1/2 cups all-purpose flour

1 teaspoon salt


1 teaspoon baking soda

1 cup shortening

2 cups granulated sugar

2 large eggs

2 cups mashed extra ripe bananas

1/2 cup sour milk or buttermilk


Filling

2 egg whites

4 cups confectioners’ sugar

1 cup shortening

4 tablespoons milk


Directions Preheat oven to 350 degrees F.

Lightly grease and flour a cookie sheet.

In a bowl sift together flour, salt, baking powder and baking soda; set aside.

In a large mixing bowl combine and cream together shortening and sugar. Add and beat

thoroughly eggs, bananas, sour milk and vanilla extract. Add dry ingredients gradually, beating

after each addition.

Drop by heaping teaspoonfuls onto prepared cookie sheet 2 1/2 inches apart.

Bake for 8 to 15 minutes, depending on size of cookie, until they spring back to touch. Remove

to wire rack to fully cool.

Filling: Beat egg whites until stiff. Add shortening and vanilla extract; blend. Add milk and then

add the powdered sugar. Beat until smooth.

Spread filling on the bottom side of one cookie; top with a second cookie bottom side down.

Repeat with the remaining cookies and filling.

12. Banana Whoopie Pies


Mouthwatering Sweet and Sour Pork.

Ingredients 1/2 cup pineapple juice

1/2 cup ketchup

1/2 cup packed light brown sugar

1/4 cup apple cider vinegar

1/4 cup water

4 teaspoons soy sauce (use GF sauce for gluten free

version)

1 teaspoon red pepper flakes (If you dont like spicy

reduce)

1 teaspoon sesame oil

4 tablespoons vegetable oil

2 tablespoons minced ginger

2 teaspoons minced garlic

1 tablespoon cornstarch

2 tablespoons dry sherry

1 lb lean pork, cubed into 1 inch pieces

2 teaspoons spice essence

1 green bell pepper, stemmed,seeded and cut into thin strips

1/2 large onion, peeled and thinly sliced

2 cups cubed pineapple

1/4 cup green onion, for garnish

cooked rice (for serving)

Directions Season the pork with essence and set aside.

Combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes

and sesame oil in large bowl.

In a large sauce pan heat 1 tbsp vegetable oil over medium high heat.

Add the ginger and garlic and saute about 30 seconds.

Pour the pineapple juice mixture into the saucepan with the ginger and garlic and bring to a

boil.

Reduce the heat and simmer, stirring to dissolve the sugar, about 3 minutes.

In a small bowl combine the cornstarch and the sherry, mixing well.

Add the cornstarch-sherry mixture to the simmering pineapple juice mixture, stirring

constantly.

Reduce heat and simmer until thickened, about 5 minutes then remove from heat.

In a large saute pan, heat 2 tbsp vegetable oil over medium-high heat.

Add the pork stirring and cooking until golden brown, about 10 minutes.

Remove pork and drain on paper towels.

13. Chinese Sweet And Sour Pork


Return saute pan to medium heat and add remaining tbsp vegetable oil.

Add the bell pepper and onion, stirring until soft, about 10 minutes.

Add the sauce and bring to a boil.

Add the cubed pineapple and pork, cover, lower the heat and simmer for about 30 minutes until

pork is tender.

Uncover and simmer until thickened, about 15 minutes.

Serve over rice and top with chopped green onions


This meat and rice stuffed pepper recipe will be a

well received. You will enjoy the flavor of the

baked peppers stuffed with this delicious ground

burger and rice seasoned mixture.

Ingredients 1 cup hot cooked rice

2 Tablespoons butter

1/2 pound lean ground beef

3 Tablespoons minced onions

1/2 teaspoon salt

1/8 teaspoon paprika

1/4 teaspoon celery salt, curry powder,

Worcestershire sauce

1 tomato, chopped into small pieces

2 well-beaten eggs

4 large bell peppers (red, orange or yellow)

Directions Preheat oven to 350F.

Line a small baking dish with aluminum foil and grease the foil with oil. Choose a baking dish

size that the 4 peppers will sit in without falling over.

Cook the rice and set aside.

Using a large skillet, melt the butter over medium heat. Add the onions and saute until soft and

lightly browned.

Add the beef and cook until there is not pink showing.

Break it apart into crumbles as it is cooking.

Sprinkle in the salt, paprika, celery salt, curry powder and Worchestershire sauce. Stir in to

combine.

Transfer the rice, chopped tomato and beaten eggs to a large mixing bow.

Stir in the hamburger and mix well to combine.

Cut the top 1/3rd off the peppers, and cut out the seeds. Fill the peppers with the mixture and

put the pepper lids back on. Place into the prepared pan and place into the preheated oven.

Bake about 60 minutes.

14. Meat And Rice Stuffed Peppers


This baked chocolate glaze donut recipe

requires a 12 hole donut pan. Coat the donuts

with chocolate glaze and rainbow sprinkles and

serve them fresh.

Ingredients

DONUTS

2 cups all-purpose flour

3/4 cup granulated sugar


1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup buttermilk

2 eggs, beaten

2 Tablespoons butter, melted

CHOCOLATE GLAZE

1/2 cup semi-sweet chocolate chips

2 Tablespoons butter

2 teaspoons light corn syrup

2 teaspoons water

Rainbow sprinkles

Directions DONUTS


Grease a 12 hole donut pan. Set aside.

Combine flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.

In a separate medium bowl, combine buttermilk, eggs, and melted butter. Mix until well

combined.

Pour the wet ingredients into the dry ingredients and fold together until just combined.

Evenly spoon the batter into the prepared donut pan.

Transfer pan to the preheated oven and bake for 7 to 9 minutes, or until toothpick inserted

into the centre of a donut comes out clean.

Let donuts cool for 5 minutes before removing from the pan.

Transfer to a wire cooling rack and cool completely before glazing.

CHOCOLATE GLAZE

Combine the chocolate chips, butter, corn syrup, and water in a medium heat proof bowl

set over a pot of barely simmering water.

Heat, stirring constantly, until the ingredients are melted and smooth.

Remove chocolate glaze from heat.

Working one at a time, dip the tops of the donuts into the chocolate glaze.

Set aside on a serving platter and cover with sprinkles.

15. Baked Chocolate Glaze Donuts


A Delicious pan fried perogies recipe. Great

served with sour cream.

Ingredients Dough


2 teaspoons salt

1 cup sour cream

1 cup water

3 eggs

Filling

8 potatoes, peeled and cubed

1 cup shredded Cheddar cheese

To Cook

2 Tablespoons margarine orbutter

1 medium onion, diced

Serve With

Your choice, bacon bits, chopped green onions, sour cream

Directions Dough

In a large bowl, stir together the flour and salt.

In a separate bowl, stir together the sour cream, water and eggs.

Stir the wet ingredients into the flour until well mixed. Form into a ball. Cover the bowl

with a towel, and let stand for 15 to 20 minutes.

Filling

Place potatoes into a pot, and fill with enough cold water to cover. Bring to a boil, and cook

about 15 minutes or until tender.

Drain, and mash the potatoes. Stir in the shredded cheese while still hot. Season with salt,

and pepper to taste. Set aside to cool.

Assembly

Separate the dough into two balls.

Roll out one piece at a time on a well floured surface until it is about 1/8 inch in thickness.

Cut into circles using a 3-inch circle cutter, or a glass.

Brush a little water around the edges of the circles, and place a spoonful of filling into the

center. Fold the circles over into half-circles, and pinch to seal the edges.

To Cook

Bring a large pot of lightly salted water to a boil. Drop the perogies in one at a time, put in

about 8 at a time. Cook for a few minutes.They are done when they float to the top.

Using a large frying pan, heat margarine over medium heat and fry onions until golden.

After perogies are boiled, fry them in the butter and onions for 2-4 minutes per side.

16. Pan Fried Perogies


A very yummy recipe for fruit yogurt parfaits

with chocolate crumbs and fresh berry garnish.

Ingredients

1 cup chocolate graham crumbs

2 cups vanilla yogurt

1 teaspoon honey

1/2 cup blackberries

1/4 cup blueberries

2 strawberries, sliced

Directions Have ready 4 serving glasses

Place 1/4 cup graham crumbs into the bottom of each glass.

In a bowl mash the black berries with a fork, stir in honey and yogurt.

spoon yogurt mixture into each glass and top with blueberries and strawberries

17. Fruit Yogurt Parfaits


A Hearty and delicious recipe for chicken with

wild rice and carrots, Great served with a salad.

Ingredients 2 cups wild rice,

2 teaspoons vegetable oil

2 chicken breasts

3 carrots, peeled and chopped

salt and pepper to taste


Place chicken breasts on a glass baking dish, drizzle with oil and cook for 30 minutes or until

cooked through.

Remove chicken from oven and allow to cool slightly, cut into bite sized pieces.

In a medium pot, cook rice according to package instructions, when 7 minutes is remaining, add

in diced carrots, and put lid back on to finish cooking.

When rice is and carrots are cooked, stir in chicken pieces and place into a nice serving dish.

Salt and pepper to taste.

18. Chicken With Wild Rice And Carrots


This baked stuffed pumpkin is a hearty and

healthy meal idea.

Ingredients 3 tablespoons melted butter

1 medium fresh pumpkin

2-3 potatoes, peeled and cubed

1 lb ground beef

1/2 cup brown sugar, divided

1 medium onion, chopped

1 large bell pepper, chopped

2 Tablespoons vegetable oil


Cut top from pumpkin and clean.

Coat inside with butter and 1/4 cup brown sugar.

Saute ground beef until browned, drain fat.

Add onion, potatoes, peppers, and parsley then stuff mix into pumpkin.

Drizzle oil over top.

Add remaining brown sugar on top. Put on pumpkin top.

Place pumpkin in a baking dish with 2" of hot water.

Bake for 1 1/2 hours or until tender.

19. Baked Stuffed Pumpkin


This raspberry frosting recipes can be used on vanilla or chocolate cupcakes..

Ingredients 2 cups fresh raspberries

2 Tablespoons milk

2 cup butter, at room temperature

1 cup shortening, at room temperature

6 cups confectioners’ sugar

You can change shortening to butter. Shortening

stabilizes the icing. A straight butter icing may have

tendency to melt in warmer temperatures

Directions In a blender or food processor, puree fresh raspberries and milk. Put pureed raspberries into a

mesh sieve; push out as much liquid as you can. Set aside.

Cut up butter and shortening and put them in a mixing bowl. Mix them on high speed until light

and fluffy.

Add in confectioners' sugar and raspberry liquid, mix slowly until incorporated, the mix on high

speed for at least 10 minutes or longer. (you can't over mix this, the longer the better)

20. Raspberry Frosting


A lot of us are often given blurred visions of certain food preparation techniques that

we forget many vital processes; thanks to commercialized quick-to-eat food products that

make us want to pop them in the oven and voila! There are certain kitchen/cooking metrics

that we Food Central do not encourage, but would like you to know so that you can be

kitchen-smart.

Here are a few simple cooking tips that you might find handy when you do cooking. Preparing

ingredients are sometimes tedious works - Just like washing vegetables, peeling prawns,

washing shellfish, dressing the sirloin and so forth. If you know what's best for yourself in the

kitchen, you might be able to run away from certain fuss by using these food techniques:

1. Salt your water when you're hard-boiling eggs the trick to easy-peel hard boil eggs is

actually adding in salt to lukewarm water, turn on the fire and start cooking the eggs.

When your water is boiled, turn down your fire to simmer. Constantly check your eggs

for cracks - Too hot of the water will crack your eggs (and if you want to save gas by

putting in hot boiling water to boil your eggs, you might just crack a lot of them if you're

boiling in a chunk); salt your water by adding in around 1 handful of salt to 5 liters of

water. The salt will lengthen your boiling time but it'll make your life 100 times simpler.

2. Keep your knife hot when you're slicing 'vulnerable' food items The trick to making the

perfect slice for eggs or cheesecake (and some chocolate products) is to keep your knife

hot, not warm. Stainless steel do not keep hot temperatures well, and looking at your thin

chef knife, it won't keep it for long either. Clean your knife, dip it into hot boiling water

for a while or put them over naked fire then make your incision - You'll notice that it

makes a very clean cut.

3. When you slice eggs, keep the yolk on top Hard-boiled eggs are best sliced (usually into

half) from their yolk section first. Always look for the yolk, then make your incision there.

Slicing too far away from the yolk makes it hard for you to aim well - Also makes your egg

portions uneven. In certain cases where you can't see the yolk or it's already out in the

open, just follow No. 2 and do it your way.

4. Use egg whites to 'smoothen' your chicken If you're marinading chicken, you can also add

egg white into your marinade and keep them inside. For example, one whole chicken

(portioned into 8), and one large egg white. After cooking the chicken, you'll notice the

skin is actually smoother.

5. Italian sauces are best left for a day before consumption Many homemade Italian sauces

are great - Even better if you 'age' them for a day. As liquid evaporates from your sauces

(giving you a more focused and intense flavor) and/or incorporates with other

ingredients using its naturals, these sauces will not lose its flavor for a day but gives you a

bigger punch the next day. Best few examples are basic tomato sauces, pesto and stocks

like Velouté (white stock - Can be vegetable, fish, shellfish or chicken) or (X - can be any

vegetable) Concasse.

6. For better Parmesan, let it 'sweat' many cheeses cannot be done this way, but for the

special Midori brand Parmesan Cheese in a block, (found in Jusco & Cold Storage and

21. “20” Head Smacking Food Cooking Tips


sometimes Tesco) cheeses can be left to sweat and made better. Here's how you do it -

Open the packaging but only remove the top part. Leave it outside on your dinner table

(under 20+C room temperature) and make sure it has no contact with sunlight and

rodents. Keep it that way for 2 days - Now taste it. It's different.

7. Let your Chinese Celery and/or Coriander live longer Putting them in your fridge alone

(with paper or plastic wrap) will kill them fast. Get a small 'deep' tupperware or even a

Milo tin, add water in it, and let them sit inside (with roots below). This will lengthen

their shelf life.

8. Remove chicken skin with one incision and one pull If you need to remove the main

chicken skin from your whole chicken, do this: Use a sharp knife and turn your chicken

breast-side-down. Make a straight vertical incision along the 'backbone' of the chicken,

then tear the chicken skin apart. This should remove most of its skin (except for the

wings).

9. Non-stick a pan with food ingredients or few techniques Heat/Temperature control is

your best technique. If you need your pan to be non-stick (but it's not labeled or sold as

non-stick), you can do a few things - Heat your pan thoroughly before cooking (dry), fry a

full egg before cooking, cook a stick-able ingredient until the surface is cooked before

touching it (with high enough heat), oil your pan and heat the oil (then remove it and

place it in another container) before cooking and fry beansprouts or coconut husks

before cooking.

10. Remove the 'new' smell from your Pan or Wok You can try this few ingredients. Don't

bother washing it too many times to rid the smell because some 'cheap' pans don't work.

You can try heating the pan to the maximum then pouring hot oil into it and throw away,

fry bean sprouts or coconut husks, leave it heated under hot charcoal for 30 minutes,

make a simple 'stew' and throw them away. All of these works, but if you're still getting

the smell, then you know that pan won't last long.

11. Getting 'rust' marks out of your pans and woks Chinese woks are famous for this,

especially when they are old. You tend to leave your wok to hang (with some water

intact) and you come back and find your wok has rust marks. You can use a few methods

to combat this problem: After washing your pan/wok, use a kitchen towel and some oil

then rub enough oil on it - This will enable water to not oxidize the metal surface of your

pan/wok. Alternatively, you can also heat your pan/wok to the maximum, and then leave

it to cook (do not let it come in contact with water. Wash before heating your pan/wok.

12. Don't store shellfish into the fridge storing shellfish into the fridge is the wrong way to go

(applies for freshly live ones)? What you can do is wash them under running water for a

while to remove the dirt, place them in a container (without covering) then get a wet

kitchen cloth and cover them. Make sure they're in room temperature and is not kept for

more than 1 1/2 days. Do this for live clams and local mussels (Malaysia).

13. Don't use mayonnaise straight from the tub/container Commercialized mayonnaise taste

absolutely ridiculous if you're not challenging it with another strong-tasting ingredient.

What you can do to 'tame' its flavor is to add in milk, salt & pepper, whisk them well to a

thinner texture. If you're adventurous enough, take a small portion of mayonnaise and


add in a few more ingredients. You can add garlic, tomato/chilli sauce, Worcestershire

sauce (Lea & Perrins), Maggi Seasoning Sauce, Jalapeño juice, Pickles, cream, sugar, brine,

onions, carrots, cabbage or anything you can find in the fridge. Its tastes are subjective, so

be careful.

14. Test your knife with a tomato Want to know how sharp is your knife but do not know

how to test it? Here are a few simple tricks for you to test them out: Slice a not-so-young-

and-fresh (when pressed is quite soft) tomato and you should be able to slice it without

putting pressure on your knife blade. Another way is to slice big, yellow/red onions. If

you cry fast, then it's either your techniques or your blade. Another great way of testing is

to slice plastic. Extremely sharp knives slice plastic bags almost too easily - Without even

having to add any pressure. Simply move it along the plastic bag and see if it goes

through.

15. Don't wash freshly harvested mushrooms Washing freshly harvested mushrooms can be

disastrous (to its natural flavors). If you're looking for hygiene, PICK IT FROM A MORE

HYGIENIC PLACE or get it from Tesco. Either way, they work better. If you're not

particular, simply use a pastry brush and brush off its sand. For certain mushrooms like

fresh button mushrooms, peel their 'outer' skin before cooking. You can use that skin for

your chicken stock.

16. Keep cockroaches away with this leaf Use 'Pandan' (or called Screw Pine) leaves to keep

cockroaches away. They work extremely well. Pandan/Screw Pine leaves has hundreds of

usage in thousands of recipes and home-uses.

17. Reheat your bread in the microwave oven with some water Put in your bread and a

microwave-oven-friendly bowl or glass filled with water in the microwave oven and give

it a quick 20 second high heat. This will not make your bread lose too much of its

moisture.

18. Make your banana grow naturally juicier What you can do is to hang your bananas -

Using a string or a hook, hang the banana on its comb and let it sit on air - This will give

your banana a juicy boost and also make it brown evenly. Placing it on cold surfaces will

blacken the skin (in one area first then spread to more later) faster. Bananas are

naturally 'bomb-smoked' first in the farm before it goes on sale (to enable boost and

uniform ripening), and when it's done that way, your bananas don't taste as good as

natural ones.

19. Keep your rice from rodents and stick-free When you're keeping uncooked rice, leave a

few pieces of dried chilly in the container your store your uncooked rice. This will keep

insects and rodents away. Besides, adding fresh dried chilly into your rice cooker will

also make your cooking easier - The rice won't stick to the bottom. Make sure you don't

cook the dried chilly (or make it come in contact with oil) first or it won't work.

20. Naturally cook your ingredients a few times faster If you're adventurous enough, you can

try packaging (in a plastic bag) a few unripe apples and some chilly. Put in 4 apples to 4

pieces of red chilli. Put them in a bag together and place it in the fridge. You'll notice that

the chilly 'reactions' actually 'cook' the apples faster. Although this is not entirely

'proven' scientifically to many Chef's knowledge, it does work in certain cases.


Do not be surprised about the number of ways and methods there are to prepare

butternut squash; yes, there are some faster and easier ways among these too, of which we

bring you some. Besides these easy cooking tips, you can find more details at no extra cost

from web sites that contain more comprehensive info on squash dishes. Offline information

on cooking tips butternut squash are also available and sometimes printed matter can be

purchased off or on the net.

However, we begin with telling you little known facts about this great vegetable: few are

aware that butternut squashes belong to the gourd family, a native of Western Hemisphere

and that Mexicans were known to consume this product way back as in 5500 BC! Judging by

this long history, one can well understand how far back the eating habits for squash date back

to!

Well, to begin with the guidelines you are here for, butternut squash is of two types, summer

and winter. Winter butternut squash is the product in focus here and the better kinds among

this category weighs around 3 pounds or so. Filled with a sweet flavor if prepared right, the

following cooking tips stand you in good stead when making some of your own at home, so

check them out:

1. If shopping for butternut squash, lift in your hands for weight, moldy marks and take your

time as the outer cover may be hard to figure out these factors. Place your purchase in a cool,

dry place for a few weeks; upon cutting, wrap in plastic and refrigerate to enable it to last up

to a week.

2. Cooking tips for butternut squash guidelines include serving it along side wine, but much of

this meal-matching depends on the preparation of the squash dish and good choices include a

bubbly like a Pinot Grigio or Chenin Blanc to improve the flavor.

3. Other flavor enhancers for butternut squash include adding in herbs and spices that will

work to bring out its latent nutrients and taste, such as nutmeg, sage, paprika, savory, anise

seed, allspice, brown sugar, butter, cinnamon, cardamom, cloves, cumin, ginger and mace

besides tarragon turmeric and thyme.

4. A simple rinse and cutting lengthwise of the product and de-seeding is all required before

moving the extra fibers around the veggie as pre-preparation. Some people prefer to peel the

skin off as children do not much care for it. However, this done, the rest is easy as a pie: you

can saute the cut squash pieces and pierce to check if its tenderized, or opt to bake it in the

oven for half an hour at 400 without covering it; other ways to cook it include cutting it half-

ways and cooking in the microwave for 12 minutes or so, boiling chunks of it for 9 minutes or

even steam-cooking the squash cubes for up to 8 minutes.

22. “4” Quick Cooking Tips For Butternut Squash


As straightforward as it would sound, you might turn your whole cooking style

around with two cooking tips. Cooking ideas can aid in making preparing dishes way easier

and side step the various obstacles in cooking. Ideas can make a larger difference than

experience, patience, and information mixed in making you seem like a master cook. Many of

us put a large amount of religion in experience, patience, and data in cooking, but you will be

stunned at how much difference some recommendations can make.

Always buy fresh is rule number one in getting great tasting food. It's crucial to check each

item in the greengrocer or produce market to insure that it is as fresh or as ripe as you should

purchase. Packed foods can be judged by an expiry date, whilst fruits and veg must be looked

at individually. It’s also a smart idea to familiarize yourself with general produce and the art of

spotting top spec produce in your local supermarket. It is also vital to makes sure your beef

purchases of meat, chickens, or fish, are fresh too. When working with beef, always keep

frozen until you are prepared to be used, and always wash your implements with water and

soap.

All meals that include beef should be cooked all of the way through and to a safe cooking

temperature. Ensure that you cook your meats to an internal temperature of 140 degrees F.

And employ a cooking thermometer to test this. Similarly, if you are cooking up a chilled food,

you need to do so at a temperature that is less than forty degrees F. Correct mechanics will

use correct tools to mend the precise sort of automobile they are working on. Knowing this,

you most likely agree that it is a vital cooking idea to keep your kitchen stocked with items

that help you make dishes quickly and efficiently. This encompasses a good set of knives, pots,

pans and measuring cups so you may also need to take a position in a pleasant blender and

Kenwood.

In contrast to favored belief, food does not have to sample tasteless simply because it is low-

fat. However, it's been proved again and again that low fat dishes can be made in a way that

makes them colorful, colorful, and tasty. The trick is to use a selection of fresh spices, herbs,

olive oil and put some thought into the dishes you choose. Use a touch of oil with lean cuts of

meat and pork, and you can make just about any meal low fat. In general, chicken and turkey

are sometimes fat free and fish is also a great option for any low in calorie dish. Meals contain

more than simply food, and a vital cooking proposal to bear in mind is to incorporate a drink

as well as food. Most meals can be improved with a careful application of a drink to your meal.

The tone and flavor of your meal can be modified seriously through adding wine, sparkling

mineral water, or maybe a cocktail.

23. A Few Cooking Tips for Newbie’s


When looking for outdoor cooking tips and barbequing, many people aren't sure

where to start. Meat might be burned on the outside and raw on the inside, but they can't

work out where they are going wrong! So getting a few straight forward outdoor cooking and

barbequing tips, you can get your meat safely and tastily cooked and prepare grilled

vegetables, or bake bread and wood-fired pizza.

If you have considered building an outdoor barbeque, brick pizza oven or smoker oven, it isn't

really that hard and it will undoubtedly improve your outdoor entertaining. Barbequing and

outdoor cooking tips will make your social gatherings much better. Although if you are

considering any building, you may need designs or plans for outdoor kitchens, brick

barbeques or ovens. You can find such things online, but there are a few easy things to

consider when you are cooking outdoors:

• Cook larger pieces of meat indirectly, do burgers, steaks or chops on the fast grill. Build your

coals on the opposite side of the grill to the meat and close the lid or door. This lets smoke and

heat penetrate the meat and slow cooks it, making it ideal for roasts, fish, briskets and ribs,

making them more tender and flavorsome

• Cook vegetables indirectly or directly depending on what sort they are, but it doesn't take as

long for them to get done, unless they are root veggies which take a little longer

• Burgers, steaks and chops should be cooked by the direct method, but make sure any direct

flames have died back. Then put the meat on the grill surface - this seals in juices. So leaving

the meat on the same side for a few minutes before turning ensures burgers stay together and

meat cuts will be juicy and tender

• Remove meat from the grill when required to be medium-rare, and place it in an indirect

heat area for medium-well or well-done steaks. Remember that steaks, burgers and chops are

juicier and tenderer when cooked to medium-rare because they will continue to cook for a

few minutes after being removed from the grill

• Never use forks to take your meat off the grill because this pierces the outside and allows

juices to run away, causing dried-out meat

• Try adding marinades and herbs to meats prior to cooking. You can even add more woody

herbs directly onto the coals to flavor the smoke, such as rosemary for lamb

These are just a few outdoor cooking and barbequing tips you can use to enhance your skills.

There are other helpful barbequing and outdoor cooking tips online - search for cooking

websites for precise instruction on certain meats and vegetables.

24. Barbequing And Outdoor Cooking Tips


These great steak cooking tips will help you cook the sort of steak that you thought

only professional chefs could create!

One of the most important steak cooking tips is to start out with a good stake in the first

place! A poorly cooked steak that is of prime grade will still likely taste better than a low

grade steak that is cooked well.

Look for a steak with marbling throughout. This will ensure that it is flavorful and

remains juicy.

For a great steak, get a great cut of meat like top loin or filet mignon.

Refrain from cutting open your steak to see if it is done! Doing so will release valuable

juices.

To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium,

and a soft steak is rare. The more often you cook your steak, the more obvious this will be.

If you have a meat thermometer, use it! A medium rare steak will be about 145 degrees.

Ditto on turning your steak with forks - you want to keep all of the juice and flavor

contained in the steak. Instead of using a fork, use tongs (long-handled ones are best...

then you do not have to get too close to the heat).

Realize that if you have a large and thick cut of meat, it will continue to cook, even after

you have removed it from the oven. Therefore, take it off a little early or serve them

immediately!

Do not be worried about cooking and serving a rare steak. Once you have browned all

sides of the steak, you have effectively killed off any bacteria. This is because the steak can

only be contaminated with bacteria on the outer service. Therefore, you simply need to

make sure that the outside of the steak has been thoroughly cooked.

Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You

may find that you do not need any seasonings beyond salt and pepper! A good steak will

already be tender.

When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the

outside of the meat and lock in the juices. (For the same reason, preheat your broiler if

you are cooking your steak in it).

If cooking your steak in a pan, be sure to oil your steak rather than the pan.

Once you are done cooking your steak, take it off the heat source and let it "rest" for at

least five minutes. This will allow the juices to spread out.

25. Steak Cooking Tips

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