I'm trying to bring my diet from a mostly processed one to one that deals more with natural foods. I'm not talking about a raw diet, but a vegetarian one is okay and the goal.
Also, any book that talks about the health issues and benefits from natural diets would be great.
Thanks for your recommendations.Please help! I'm looking for recipe books or websites that center around natural cooking?
You will couple of interesting cooking books at: http://www.booksvariety.com/category/coo鈥?/a>
All the best
KhurrumPlease help! I'm looking for recipe books or websites that center around natural cooking?
A total vegetarian diet is not good for you.
Andie
Thursday, January 7, 2010
Recipe For Sam Sterns Bread From The Book 'Get Cooking'?
Does anyone have the recipe for Sam Sterns Bread (Cottage Loaf) from his book 'Get Cooking'. I am at university and I left the book at home.
ThanksRecipe For Sam Sterns Bread From The Book 'Get Cooking'?
Hey ilikeeatingchicken!
I do not have this book in my collection, but have been searching for the recipe (have a couple friends that may have this as well, and will update this post if they have it). Wanted to make sure you were not referring to Sam's pizza dough recipe, as I do have that. If not, is there anything else you can recall about the Cottage Bread recipe ... ie., does it contain ';cottage cheese';, spices/seeds/herbs, and if so, are there any other ingredients you recall?
ThanksRecipe For Sam Sterns Bread From The Book 'Get Cooking'?
Hey ilikeeatingchicken!
I do not have this book in my collection, but have been searching for the recipe (have a couple friends that may have this as well, and will update this post if they have it). Wanted to make sure you were not referring to Sam's pizza dough recipe, as I do have that. If not, is there anything else you can recall about the Cottage Bread recipe ... ie., does it contain ';cottage cheese';, spices/seeds/herbs, and if so, are there any other ingredients you recall?
Are there any good recipe books on authentic Pakistani cooking?
I have general knowledge on how to make curries etc (my parents are Pakistani), but I'd like to learn advanced recipes, and I would like to make the dishes from scratch (not spice mixes). I have some Indian cookbooks, but the recipes are not typical for Pakistani households. Does anyone have recommendations of good books?Are there any good recipe books on authentic Pakistani cooking?
i believe there is a cookbook called.......
a collection of favorite recipes from pakistan...
meanwhile, you may want to check out the following link for a few recipes......
http://www.recipezaar.com/recipes/pakist鈥?/a>
Good Eating............... :)cream
i believe there is a cookbook called.......
a collection of favorite recipes from pakistan...
meanwhile, you may want to check out the following link for a few recipes......
http://www.recipezaar.com/recipes/pakist鈥?/a>
Good Eating............... :)
I need a recipe for a waffle mix....my cook books are packed in boxes. Thank You!?
Here you go. Enjoy!
Waffles
Ingredients
路1-3/4 cups all-purpose flour
路2 tablespoons sugar
路1 tablespoon baking powder
路1/4 teaspoon salt
路2 eggs
路1-3/4 cups milk
路1/2 cup cooking oil or butter, melted
路1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer?s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) wafflesI need a recipe for a waffle mix....my cook books are packed in boxes. Thank You!?
I just made my 2 wks batch of belgian waffle this morning. My recipe will yield 16 belgian waffles. Usually I eat one and freeze the other 15. Here it is:
4 cups plain flour
2 tsp. baking soda
2 tsp. baking power
1 table spoon corn starch (just to help make the outside crispier)
1 tsp. salt
4 table spoons extra-fine sugar (optional)
1 table spoon vanilla extract
2 eggs, separated
2 1/2 cups milk
1/2 stick unsalted butter, melted
Prepare and preheat the waffle irons/machine as directed. Combine the flour with the baking soda, baking power, salt, sugar and corn starch. (If you like your waffles light and airy then sift the combined ingredients.) Make a well in the center of the dry ingredients and add the egg yolks, milk, melted butter and vanilla extract. Gradually work into the flour using whisk or wooden spoon. In a grease-free bowl, whisk the egg white until stiff (I usually use the electric mixer to do this job). Carefully fold it into the batter using the wooden spoon. Now you're ready to make your waffles!I need a recipe for a waffle mix....my cook books are packed in boxes. Thank You!?
here is the waffle recipe that i use..its great...enjoy
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups low-fat milk
6 tablespoons vegetable oil
2 large eggs
Add dry ingredients to mixing bowl and stir to mix well.
Add remaining ingredients and blend until smooth.
Let batter sit for 5 minutes before using.
Use less than you think on your 1st waffle, spreading batter with a non-stick spatula. Batter spreads and rises, so you don't want to overfill your waffle iron.
Cook until done--varies depending on temperature of your waffle iron.
and if you like bananas...you must try these!
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
3/4 cup unsalted butter, melted
3 large eggs, separated
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces
3 tablespoons sugar
1 tablespoon light brown sugar
1 small banana, sliced into discs for topping
Preheat oven to 350掳 and preheat waffle iron.
Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225掳.
In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2'; banana pieces into the batter.
In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
Great-Grandmother's Pancake/Waffle Batter
Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc.
by highcotton
3-4 servings 10 min 5 min prep
1 cup all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 egg
2 tablespoons vegetable oil
High Calcium Pancakes %26amp; Waffles
Mix dry ingredients well.
Add wet ingredients one at a time, in order listed, stirring well after each addition.
Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
Cover batter and refrigerate overnight.
Preheat ungreased electric skillet or griddle to 400 degrees.
Spoon pancake batter into skillet.
(We like them'silver dollar' size-- about 2 tablespoons of batter).
Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).
Flip, and cook on other side until done.
The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on
No offense, but enter waffles in your search engine. This will bring you many recipes. I think you have a computer?
I have a great one that uses yeast.
200-220 grams of flour (one cup is 120 grams)
7 grams of dry yeas (one packet)
280 ml of milk (a little over a cup), warm
1 egg
2 tsp vanilla sugar (can use 1-2 tsp of vanilla extract)
2-3 tablespoons of butter
Place flour in a bowl, make a well inside it. Place yeast and a little milk into the well. Leave until yeast activates (5-10 minutes). Add rest of milk and sugar. Mix well and leave to rise for ten minutes. Take the egg yolk and mix with cooled butter. Add to the rest of dough and mix. Leave for twenty minutes to rise. Beat egg white and fold in. Bake waffles in a preheated waffle iron.
These are from France (Namur). The picture is on the source website provided =) Those are really the best waffles I have had.
Waffles
Ingredients
路1-3/4 cups all-purpose flour
路2 tablespoons sugar
路1 tablespoon baking powder
路1/4 teaspoon salt
路2 eggs
路1-3/4 cups milk
路1/2 cup cooking oil or butter, melted
路1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer?s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) wafflesI need a recipe for a waffle mix....my cook books are packed in boxes. Thank You!?
I just made my 2 wks batch of belgian waffle this morning. My recipe will yield 16 belgian waffles. Usually I eat one and freeze the other 15. Here it is:
4 cups plain flour
2 tsp. baking soda
2 tsp. baking power
1 table spoon corn starch (just to help make the outside crispier)
1 tsp. salt
4 table spoons extra-fine sugar (optional)
1 table spoon vanilla extract
2 eggs, separated
2 1/2 cups milk
1/2 stick unsalted butter, melted
Prepare and preheat the waffle irons/machine as directed. Combine the flour with the baking soda, baking power, salt, sugar and corn starch. (If you like your waffles light and airy then sift the combined ingredients.) Make a well in the center of the dry ingredients and add the egg yolks, milk, melted butter and vanilla extract. Gradually work into the flour using whisk or wooden spoon. In a grease-free bowl, whisk the egg white until stiff (I usually use the electric mixer to do this job). Carefully fold it into the batter using the wooden spoon. Now you're ready to make your waffles!I need a recipe for a waffle mix....my cook books are packed in boxes. Thank You!?
here is the waffle recipe that i use..its great...enjoy
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups low-fat milk
6 tablespoons vegetable oil
2 large eggs
Add dry ingredients to mixing bowl and stir to mix well.
Add remaining ingredients and blend until smooth.
Let batter sit for 5 minutes before using.
Use less than you think on your 1st waffle, spreading batter with a non-stick spatula. Batter spreads and rises, so you don't want to overfill your waffle iron.
Cook until done--varies depending on temperature of your waffle iron.
and if you like bananas...you must try these!
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
3/4 cup unsalted butter, melted
3 large eggs, separated
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces
3 tablespoons sugar
1 tablespoon light brown sugar
1 small banana, sliced into discs for topping
Preheat oven to 350掳 and preheat waffle iron.
Place pecans in a pie plate or on a baking sheet and spread out so that they are not touching. Bake for 10 minutes or until lightly toasted and golden. Remove from oven and let cool. Coarsely chop and set aside. Reduce oven temperature to 225掳.
In a large mixing bowl, whisk flour, cornmeal, baking powder and salt. In a small bowl, mix milk, melted butter and egg yolks. Slowly stir the liquid into the dry ingredients until JUST moistened - lumps are okay. Fold the 1/2'; banana pieces into the batter.
In a clean bowl with a hand mixer, beat or whisk the egg whites at medium speed until frothy. Increase the speed to high and beat or whisk until firm peaks form and hold their shape. Sprinkle both sugars in bowl and beat or whisk until the whites are stiff and glossy. Fold the whites into the batter until no streaks remain.
Oil, spray or butter the waffle iron. Ladle batter onto each section of the grid rather than placing it in the middle. The grids should be full but not overflowing, or the batter will seep out the sides of the iron when the top is closed. Bake until the waffle is golden, about 6 minutes, depending on the iron. Carefully lift the lid; if the waffles resist at all, they need a bit more cooking time. Transfer the waffle to an oven rack to keep warm. Continue to cook the remaining batter in 3 batches. There should be no need to re-grease the iron between waffles.
Great-Grandmother's Pancake/Waffle Batter
Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc.
by highcotton
3-4 servings 10 min 5 min prep
1 cup all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 egg
2 tablespoons vegetable oil
High Calcium Pancakes %26amp; Waffles
Mix dry ingredients well.
Add wet ingredients one at a time, in order listed, stirring well after each addition.
Mixture will probably still be a little lumpy-- as long as flour is fully incorporated, this is not a problem.
Cover batter and refrigerate overnight.
Preheat ungreased electric skillet or griddle to 400 degrees.
Spoon pancake batter into skillet.
(We like them'silver dollar' size-- about 2 tablespoons of batter).
Cook until bubbles on the top disappear and bottom is nicely-browned and can be lifted easily with a spatula (approximately 3 minutes).
Flip, and cook on other side until done.
The batter is also wonderful for waffles-- just follow manufacturer's instructions regarding the setting to use, the volume your waffle iron will hold, etc.
Serve hot, with butter and syrup (or sugar, or powdered sugar, or molasses, or sorghum, or fruit or whatever turns your tastebuds on
No offense, but enter waffles in your search engine. This will bring you many recipes. I think you have a computer?
I have a great one that uses yeast.
200-220 grams of flour (one cup is 120 grams)
7 grams of dry yeas (one packet)
280 ml of milk (a little over a cup), warm
1 egg
2 tsp vanilla sugar (can use 1-2 tsp of vanilla extract)
2-3 tablespoons of butter
Place flour in a bowl, make a well inside it. Place yeast and a little milk into the well. Leave until yeast activates (5-10 minutes). Add rest of milk and sugar. Mix well and leave to rise for ten minutes. Take the egg yolk and mix with cooled butter. Add to the rest of dough and mix. Leave for twenty minutes to rise. Beat egg white and fold in. Bake waffles in a preheated waffle iron.
These are from France (Namur). The picture is on the source website provided =) Those are really the best waffles I have had.
How can I develop interest in cooking? everything seems to go wrong for me even when i follow the recipe book?
Maybe you've got the wrong book! Many recipes are very simple and don't even need a recipe book. I've been cooking for about 40 years (yikes I';m old) I started very simply by helping someone else, mainly my mom. I think you'd probably enjoy working with the right cooking partner, someone who could teach you but not be all stressed and worried about perfection.
Is there something you really love to eat, that you especially enjoy when you go out to eat or are with your family? Do you love the desserts, the bread, the main dish? I love to make desserts but you might enjoy something else. Are you a food person? Do you really enjoy eating? Do you like beautiful food? healthy foods?
I like to garden to get healthy good quality foods. Gardening has led me to learn to can, to freeze and even to dry things. But the gardening came first. This year I grew herbs and now I have to learn how to use all those exotic sensual smells in my foods; like cilantro, fresh parsley, dill, thyme, sage.... do you have a favorite food smell? gotta go it's late but hang in there. Homemade food is wonderful but it does take practice.
You could think of a simple food item that you would like to give as a gift to someone you love; or for Christmas gifts. Make it simple and with love and when you're appreciated and they rave about ';it'; you'll want to do it again. You could do simple fudge; condensed milk, chocolate chips or even melt almond bark in the microwave and dip pretzels, raisins, - even store bought cookies good luck and have a good night.How can I develop interest in cooking? everything seems to go wrong for me even when i follow the recipe book?
My biggest question is what are you trying to make? Start out simple and expand from that. In culinary school we were taught the basics before we ever learned how to do anything really complex. You might be able to check out a textbook from your local library to help you.How can I develop interest in cooking? everything seems to go wrong for me even when i follow the recipe book?
Start with easy recipes to build up your confidence.
If your not interested its not your thing. That doesn't mean its a bad thing its just not your interest.
things you can do...
ask friends for very simple recipes, and see them make it.
like above sign up for classes (but don't spend alot of money)
look for prepackaged frozen meals
use a crock pot. (trust me, you put it in raw, turn it on, and hopurs later its done. fool proof and typical good)
pay a friend to cook for you (I have a friend that HATES cooking. she comes over eats...and later on give me money after the fact. works great, I love to cook....and I don't worry about the food going bad)
honestly, cooking comes from the heart and soul
if cooking if not in your spirit then yu may as well not do it because everything should be made with love
ihave a natural talent in cookinq and i am only 14
i've been cooking every since I was 7.
iwas never forced, but it has become a natural type of thing that ilove to do. always remember, cookinq is not for everyone.good luck though and may God bless you.
Hi,
You must try the easy ones out first. Make differents sandwiches using various shapes of breads and sreads. Then slowy move on to litghter cooking such as rice variety with vagatables in it. There on develop your interest in cooking more challenging dishes.
Am sure you are going to get hooked to cooking !
Check my site for easy and simlpe cooking
www.litebite.in
I'm sorry to hear that because cooking is so much fun for me. BUt if you are having a hard time, start with stuff that is easy, and commit yourself to following recipes until you know more. You also might want to brush up on your measuring skills, so you are really getting the right amount of ingredients.
You may benefit from a buddy who is a good cook. See if they will let you hang out while THEY are cooking, and ask tons of questions. Your fav word should be WHY? Why do I salt the pasta water? Why do I preheat the pan? Knowing the reason for doing things certain ways helps you make the right decision in a non-specific recipe, or when you are cooking without a recipe.
With regard to learning about food and cooking, there are different ';bodies'; of information. The good news is that much of it is similar, and once you learn a little bit, it can be applied to a lot of improv situations.
For example...there are food families. If you know about oranges, you know a great deal about all the citrus fruits. If you know how to cook a pot of pinto beans, you know how to cook a pot of northern beans.
There are also similar cooking techniques. If you know how to roast something, you can roast anything.
There is also a basic set of equipment and the simpler and more versatile the better! If you know how to use and take care of your gear, then you are in great shape to cook because you use the tools that give you the outcome you want.
There are classic flavor pairings. Knowing this gives you a leg up on cultural cooking, and working with things like cheese, meats, herbs and wine. Ultimately it is about balance in your flavors.
Keeping this in mind when it comes to food and cooking, you can always learn a little tidbit and apply it more than one way. You will not be intimidated by the millions of different ingredients out there because you know that no matter what you stumble into, you probably know something about how to prepare it, either because you have used a similar ingredient, a similar cooking method, or a similar tool, or because you know what that country's food is famous for.
I say invite a few girlfriends over, open a bottle of wine and don't get overly concerned about following the recipe to a ';t';. Just try to relax and have fun. Once you've turned out that tasty, first meal, you will be more motivated to try something else. Over time, you might find yourself searching for the difficult stuff!?!?!?! Best of luck!
Sign up for a basic cooking coarse at your local community centre. Once you have the basics down pat, then following a recipe and getting it right will be alot easier. If you know someone that cooks good, ask them to give you a few lessons
Is there something you really love to eat, that you especially enjoy when you go out to eat or are with your family? Do you love the desserts, the bread, the main dish? I love to make desserts but you might enjoy something else. Are you a food person? Do you really enjoy eating? Do you like beautiful food? healthy foods?
I like to garden to get healthy good quality foods. Gardening has led me to learn to can, to freeze and even to dry things. But the gardening came first. This year I grew herbs and now I have to learn how to use all those exotic sensual smells in my foods; like cilantro, fresh parsley, dill, thyme, sage.... do you have a favorite food smell? gotta go it's late but hang in there. Homemade food is wonderful but it does take practice.
You could think of a simple food item that you would like to give as a gift to someone you love; or for Christmas gifts. Make it simple and with love and when you're appreciated and they rave about ';it'; you'll want to do it again. You could do simple fudge; condensed milk, chocolate chips or even melt almond bark in the microwave and dip pretzels, raisins, - even store bought cookies good luck and have a good night.How can I develop interest in cooking? everything seems to go wrong for me even when i follow the recipe book?
My biggest question is what are you trying to make? Start out simple and expand from that. In culinary school we were taught the basics before we ever learned how to do anything really complex. You might be able to check out a textbook from your local library to help you.How can I develop interest in cooking? everything seems to go wrong for me even when i follow the recipe book?
Start with easy recipes to build up your confidence.
If your not interested its not your thing. That doesn't mean its a bad thing its just not your interest.
things you can do...
ask friends for very simple recipes, and see them make it.
like above sign up for classes (but don't spend alot of money)
look for prepackaged frozen meals
use a crock pot. (trust me, you put it in raw, turn it on, and hopurs later its done. fool proof and typical good)
pay a friend to cook for you (I have a friend that HATES cooking. she comes over eats...and later on give me money after the fact. works great, I love to cook....and I don't worry about the food going bad)
honestly, cooking comes from the heart and soul
if cooking if not in your spirit then yu may as well not do it because everything should be made with love
ihave a natural talent in cookinq and i am only 14
i've been cooking every since I was 7.
iwas never forced, but it has become a natural type of thing that ilove to do. always remember, cookinq is not for everyone.good luck though and may God bless you.
Hi,
You must try the easy ones out first. Make differents sandwiches using various shapes of breads and sreads. Then slowy move on to litghter cooking such as rice variety with vagatables in it. There on develop your interest in cooking more challenging dishes.
Am sure you are going to get hooked to cooking !
Check my site for easy and simlpe cooking
www.litebite.in
I'm sorry to hear that because cooking is so much fun for me. BUt if you are having a hard time, start with stuff that is easy, and commit yourself to following recipes until you know more. You also might want to brush up on your measuring skills, so you are really getting the right amount of ingredients.
You may benefit from a buddy who is a good cook. See if they will let you hang out while THEY are cooking, and ask tons of questions. Your fav word should be WHY? Why do I salt the pasta water? Why do I preheat the pan? Knowing the reason for doing things certain ways helps you make the right decision in a non-specific recipe, or when you are cooking without a recipe.
With regard to learning about food and cooking, there are different ';bodies'; of information. The good news is that much of it is similar, and once you learn a little bit, it can be applied to a lot of improv situations.
For example...there are food families. If you know about oranges, you know a great deal about all the citrus fruits. If you know how to cook a pot of pinto beans, you know how to cook a pot of northern beans.
There are also similar cooking techniques. If you know how to roast something, you can roast anything.
There is also a basic set of equipment and the simpler and more versatile the better! If you know how to use and take care of your gear, then you are in great shape to cook because you use the tools that give you the outcome you want.
There are classic flavor pairings. Knowing this gives you a leg up on cultural cooking, and working with things like cheese, meats, herbs and wine. Ultimately it is about balance in your flavors.
Keeping this in mind when it comes to food and cooking, you can always learn a little tidbit and apply it more than one way. You will not be intimidated by the millions of different ingredients out there because you know that no matter what you stumble into, you probably know something about how to prepare it, either because you have used a similar ingredient, a similar cooking method, or a similar tool, or because you know what that country's food is famous for.
I say invite a few girlfriends over, open a bottle of wine and don't get overly concerned about following the recipe to a ';t';. Just try to relax and have fun. Once you've turned out that tasty, first meal, you will be more motivated to try something else. Over time, you might find yourself searching for the difficult stuff!?!?!?! Best of luck!
Sign up for a basic cooking coarse at your local community centre. Once you have the basics down pat, then following a recipe and getting it right will be alot easier. If you know someone that cooks good, ask them to give you a few lessons
My business is in trouble and i need ';To Cook The Books'; Has anybody got a good recipe?
Drizzle lightly with paraffin. Apply match. Pack bag ready for prison.My business is in trouble and i need ';To Cook The Books'; Has anybody got a good recipe?
Don't. It's not worth it. People are trained to know all the tricks and you will be got for fraud.
Try to find a free help or a support service that can meet with you and help you through the difficult time. Meanwhile, do all you can to cut costs such as: find cheaper suppliers, stop bonuses and staff expenses, don't buy anything unless you really need it.
Good luck, it can't be easy in the times we are in.My business is in trouble and i need ';To Cook The Books'; Has anybody got a good recipe?
yes - the title is called jailed for fraud
Don't. It's not worth it. People are trained to know all the tricks and you will be got for fraud.
Try to find a free help or a support service that can meet with you and help you through the difficult time. Meanwhile, do all you can to cut costs such as: find cheaper suppliers, stop bonuses and staff expenses, don't buy anything unless you really need it.
Good luck, it can't be easy in the times we are in.My business is in trouble and i need ';To Cook The Books'; Has anybody got a good recipe?
yes - the title is called jailed for fraud
Does anyone have the Brussels Gratin Recipe from the book ';Vegetables and Vegetarian Cooking';?
2 pounds Brussels sprouts
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F.
Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep ';X.';
Add the garlic and Brussels sprouts to the melted butter and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes.
Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
Serves 6-8.
Roasted Garlic:
1 head garlic
1/2 teaspoon olive oil
Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.Does anyone have the Brussels Gratin Recipe from the book ';Vegetables and Vegetarian Cooking';?
BRUSSELS SPROUTS AU GRATIN
1 lb. Brussels sprouts
2 c. thin bechamel sauce (follows)
1 tbsp. butter
Salt
Pepper
7 oz. Emmental cheese
Trim the Brussels sprouts, wash them and cook in a little boiling salted water.
Prepare a pouring bechamel sauce.
Preheat oven to 425 degrees.
Butter an ovenproof dish and arrange the Brussels sprouts in it in a single layer, very close together; salt and pepper them lightly and cover with bechamel. Sprinkle with the coarsely grated cheese and put in the oven for 10 minutes.
Heat the broiler (grill) for 5 minutes and finish the dish under the heat to form a golden crust. Serve hot.
BECHAMEL SAUCE:
2 1/2 c. milk
1 medium-size onion, peeled %26amp; quartered
1 sm. carrot, scraped %26amp; chopped
1 bay leaf
1 Bouquet garni
8 peppercorns
3 tbsp. butter
6 tbsp. flour
Salt
Pepper
3 tbsp. cream
Pour the milk into a saucepan, add the onion, carrot, bay leaf, bouquet garni and peppercorns. Heat gently over a very low heat. When the milk looks as if it is about to boil turn off the heat, cover and leave to infuse for 15 minutes.
Heat the butter in a saucepan over a low heat, do not allow to brown. Tip in the sieved flour and mix well to make a roux, cook for at least 1 minute. Then strain in the infused milk mixture whisking or stirring briskly with a wooden spoon.
Continue cooking, stirring all the time to prevent lumps forming, until a thick pouring sauce is made. Taste and season, add cream for a rich sauce. Use for vegetables, fish, eggs and pasta dishes.Does anyone have the Brussels Gratin Recipe from the book ';Vegetables and Vegetarian Cooking';?
Is this close?
Brussels Sprouts Au Gratin
INGREDIENTS
1/4cup fine dry breadcrumbs
1tablespoon grated parmesan cheese
2lbs fresh Brussels sprouts(or 3 10-ounce pkgs. frozen sprouts)
2tablespoons butter
2tablespoons flour
1 1/2cups milk
4ounces swiss cheese, shredded
1 tablespoon white wine worcestershire sauce
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon paprika
DIRECTIONS
Mix breadcrumbs with Parmesan in a small dish and set aside.
Wash and trim fresh brussels sprouts; cut in half lengthwise.
Boil fresh sprouts 11-12 minutes or until just tender.
Drain fresh sprouts and place in a small buttered casserole dish.
If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
Melt butter in a small saucepan, over low heat.
Add flour and stir until smooth.
Add milk slowly, and cook, stirring, until thick and bubbly.
Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
Pour the sauce over the sprouts, and top with the breadcrumb mixture.
Sprinkle paprika lightly and evenly over all.
Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F.
Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep ';X.';
Add the garlic and Brussels sprouts to the melted butter and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes.
Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
Serves 6-8.
Roasted Garlic:
1 head garlic
1/2 teaspoon olive oil
Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.Does anyone have the Brussels Gratin Recipe from the book ';Vegetables and Vegetarian Cooking';?
BRUSSELS SPROUTS AU GRATIN
1 lb. Brussels sprouts
2 c. thin bechamel sauce (follows)
1 tbsp. butter
Salt
Pepper
7 oz. Emmental cheese
Trim the Brussels sprouts, wash them and cook in a little boiling salted water.
Prepare a pouring bechamel sauce.
Preheat oven to 425 degrees.
Butter an ovenproof dish and arrange the Brussels sprouts in it in a single layer, very close together; salt and pepper them lightly and cover with bechamel. Sprinkle with the coarsely grated cheese and put in the oven for 10 minutes.
Heat the broiler (grill) for 5 minutes and finish the dish under the heat to form a golden crust. Serve hot.
BECHAMEL SAUCE:
2 1/2 c. milk
1 medium-size onion, peeled %26amp; quartered
1 sm. carrot, scraped %26amp; chopped
1 bay leaf
1 Bouquet garni
8 peppercorns
3 tbsp. butter
6 tbsp. flour
Salt
Pepper
3 tbsp. cream
Pour the milk into a saucepan, add the onion, carrot, bay leaf, bouquet garni and peppercorns. Heat gently over a very low heat. When the milk looks as if it is about to boil turn off the heat, cover and leave to infuse for 15 minutes.
Heat the butter in a saucepan over a low heat, do not allow to brown. Tip in the sieved flour and mix well to make a roux, cook for at least 1 minute. Then strain in the infused milk mixture whisking or stirring briskly with a wooden spoon.
Continue cooking, stirring all the time to prevent lumps forming, until a thick pouring sauce is made. Taste and season, add cream for a rich sauce. Use for vegetables, fish, eggs and pasta dishes.Does anyone have the Brussels Gratin Recipe from the book ';Vegetables and Vegetarian Cooking';?
Is this close?
Brussels Sprouts Au Gratin
INGREDIENTS
1/4cup fine dry breadcrumbs
1tablespoon grated parmesan cheese
2lbs fresh Brussels sprouts(or 3 10-ounce pkgs. frozen sprouts)
2tablespoons butter
2tablespoons flour
1 1/2cups milk
4ounces swiss cheese, shredded
1 tablespoon white wine worcestershire sauce
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon paprika
DIRECTIONS
Mix breadcrumbs with Parmesan in a small dish and set aside.
Wash and trim fresh brussels sprouts; cut in half lengthwise.
Boil fresh sprouts 11-12 minutes or until just tender.
Drain fresh sprouts and place in a small buttered casserole dish.
If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
Melt butter in a small saucepan, over low heat.
Add flour and stir until smooth.
Add milk slowly, and cook, stirring, until thick and bubbly.
Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
Pour the sauce over the sprouts, and top with the breadcrumb mixture.
Sprinkle paprika lightly and evenly over all.
Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.
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