Blanch - What does it mean?

When you blanch you plunge food into boiling water for a brief time to preserve color, texture and nutritional value. It is also done to remove skin from vegetables and fruit.

Baste - What does it mean?

Baste means to spoon liquid over food during cooking to keep it moist. e.i. pan drippings over turkey, roast, etc.

Al Dente - What is it?

Al Dente is a word that has been popping up a lot lately but what does it mean? It is a description for the doneness of pasta which means it's cooked until tender but firm to the bite.

Scallions - What are they?

Scallions are a vegetable with a white base and green top that's a member of the onion family. Green onions and scallions can be used interchangeably in cooking.

Garlic Rice & Ground Beef Casserole

If you like garlic, you will love my Garlic Rice & Ground Beef Casserole. To view, go to Martha's Kitchen and look under Recipes and then Casseroles. I have also added ingredient change suggestions that will tone the garlic down or eliminate it completely.

I did remove another dish from the Kitchen and put it in the manuscript file. This time I removed my Pizza Casserole. Hope you got it while you could.

Puff Pastry - What is it?

Puff Pastry is dozens of layers of chilled butter rolled between sheets of pastry dough. It's the basis of a croissant. Puff pastry shells are used for creamed poultry or seafood and fruit dishes.

Phyllo (Filo) - What is it?

Phyllo is a paper-thin pastry sheet and is used in many Greek and Middle Eastern main dishes and sweets. It's available frozen or refrigerated but the sheets dry out quickly so when working with phyllo you will need to cover unused sheets with waxed paper and a damp towel until ready to use.

A New Twist on Mashed Potatoes

Today I cooked a roast in my electric frying pan. To me this is one of the most convenient ways to cook a roast. As always I cooked my potatoes in with the meat. But at the last minute I decided I wished I had made mashed potatoes. Well, I did. I took the potatoes from the roast, mashed them and made the the same as I would had I boiled them but I also added a couple tablespoons of the drippings from the roast. These were some of the best mashed potatoes I've ever made. They had picked up the flavors from the meat and seasonings. These are a must try way to make mashed potatoes.

Extra Breakfast Meats

If you are like me you sometimes find yourself with bacon, sausage, etc. that is about to expire. If you are like me you hate to waste food. This morning I found myself with sausage that had an expiration date of tomorrow. I only cook breakfast on the weekend so if I didn't use it quickly I would have to trash it. Here is what I did. Since it was Sunday I cooked breakfast using the sausage. But, I didn't cook just enough for breakfast, I cooked all of the sausage crumbling it as it cooked. In a small bowl I put about 1/2 cup of biscuit mix, all of the extra sausage, 1/2 cup of shredded cheese and enough milk to make the mix doughy. I heated a frying pan with just enough oil to cover the bottom of the my pan and spooned the mix out into "biscuits" which I slowly fried. They turned out really good. There was plenty of meat in my biscuits and the cheese and biscuit mix held them together. Try this the next time you find yourself with Extra Breakfast Meats.

New Site

A friend and I opened a site a couple of days ago that caters to reviews of our books. The site is made up of authors, readers, books and book reviews. If you are an author, this is another way to have your book noticed by the readers through your reviews. If you are a reader, this is your opportunity to meet and get to know the authors, read the reviews and find books that you may miss by going to your local book store. You will even be able to find books before they make it to the book stores. This is an open invitation to everyone. Check us out at http://reviewabook.ning.com

Beefy Potatos and Broccoli

I've just added Beefy Potatoes and Broccoli to Martha's Kitchen. This is an easy meal in one dish that combines beef strips, potatoes, broccoli and cheese. But it does have possible changes. Go to Martha's Kitchen to see the recipe and ingredient change suggestions.

But as usual I've moved one of my recipes to my manuscript file. I removed my Mac & Cheese that is so good. It's even flavored with bacon. Hope you didn't miss that one.

Peppercorns - What is it?

Peppercorns are a spice berry that is ground to produce black and white peppers. It's available in whole berries that can be used in soups and main dishes. Green peppercorns are under ripe berries that are packed in brine and can be found in bottles and cans.

Meringue - What is it?

Meringue is a soft topping for desserts such as pies or a hardened baked shell for fruit. It can be a mixture of stiffly beaten egg whites and sugar spread over a pie or other dessert and baked at a high temperature until it's lightly browned. Or it can be an egg white and sugar mixture spooned onto a cookie sheet and baked several hours at a low temperature until it's dry and set. It can also be shaped into individual shells or as a single large shell to hold fruit, ice cream or pudding.

Mayonnaise - What is it?

Mayonnaise is a smooth, rich mixture made from egg yolks, vinegar and seasonings. It's beaten to make a permanent emulsion that retains its creamy texture through storage. The product "salad dressing" is similarly prepared but is lower in fat because it's made with a starch thickener, vinegar, eggs and sweetener.

Gingerroot - What is it?

Gingerroot is a plump tuber with knobby branches. The side branches have a milder tangy ginger flavor than the main root. Gingerroot can be peeled, grated, chopped or sliced. It adds flavor to foods such as stir-fries, sauces and baked goods.

Easy Crab Cakes

I've just posted a new recipe to Martha's Kitchen. It's an easy, moist and delicious recipe for Crab Cakes. Click on Martha's Kitchen to check it out.

Gelatin - What is it?

Gelatin is an odorless and colorless powder. It thickens when mixed with hot liquid. Gelatin is pure protein, processed from beef and veal bones and cartilage or pig skin.

Flour - What is it?

All-purpose Flour - Made from selected wheats perfectly blended to be used for all kinds of baking. It's available both bleached and unbleached.

Bread Flour - This is made from wheats higher in gluten-forming protein, which gives more structure to bread than all-purpose flour. Bread flour can make some recipes too tough.

Cake Flour - It's milled from soft wheats. Cake flour results in tender, fine-textured cakes.

Self-rising Flour - This is a convenient flour made from a blend of hard and soft wheats that include leavening and salt. For best results, don't substitute self-rising flour for other kinds of flour unless the recipe calls for it because leavening and salt proportions won't be accurate.

Whole Wheat Flour - It's ground from a complete wheat kernel and gives a nutty flavor and dense texture to breads and other baked goods. Baked goods made with whole wheat flour rise less than those made with all-purpose flour.

Strawberry Bread Cake

I've just added another delicious recipe to Martha's Kitchen http://www.marthaskitchenkorner.com
It's called Strawberry Bread Cake. I'm calling it this because it's texture is a mixture of cake and biscuits. It's simple, of course, and so good. But of course I had to pull another recipe. I've removed my recipe for Pineapple Coconut Cake and moved it to my manuscript site.

Triple Award, Sisterhood, Lemonade and Best Friend

Triple Award. Sisterhood, Lemonade and Best Friend.

I was delighted to receive this award from Lanne
I`m honored that they thought my blog worthy of the award.

Here are the rules for the recipients:
1. Put the logo on your blog or post.
2. Nominate at least 10 blogs which show great Attitude and/or Gratitude!
3. Be sure to link to your nominees within your post.
4. Let them know that they have received this award by commenting on their blog.
5. Share the love and link to this post and to the person from whom you received your award.

I would like to pass this award to:
Authentic Greek Recipes
The Pet Haven
Crock Pot Meals
Maryland Meals
1 Blog and 2 Sides
Mom's Cafe
In My Kitchen
This Mama Cooks
Kooky Culinary
Foodarrific.com

Stuffed Shells with Pasta Sauce

I've just added a really delicious and easy recipe to Martha's Kitchen. If you want something simple, attractive but took very little time to make, check out this dish.

Fats & Oils - What Are They?

In cooking, fats and oils add richness and flavor to food, aid in browning, help bind ingredients together, tenderize baked goods and are used for frying. But not all fats are created equal in texture and flavor.

Butter - Made from cream that is at least 80% butterfat by USDA standards. It's high in flavor and has a smooth texture. When baking, use only the sticks. Whipped butter will give a different texture because of the air beaten into it.

Margarine - An unsaturated butter substitute made with no less than 80 percent fat. Most use vegetable oils made from soybeans, cottonseed and corn. Its used as a table spread and for cooking and baking.

Oils for cooking - Low in saturated fats and containing no cholesterol, these liquid fats are delicate to blend in flavor and are treated to withstand high-temperature cooking and long storage.

Cooking Sprays - Used to prevent foods from sticking during cooking and baking. Can be used directly on foods in low-fat cooking.

Olive Oil - Comes from pressed pitted ripe (black) olives. Olive oil is grated based on it's acidity. The lower the acidity, the stronger the olive flavor. Cold-pressed oil is called extra virgin and is the result of the first pressing of the olives. The second olive pressing yields virgin olive oil. Use olive oil for marinades, salad dressings and cooking.

Vegetable Oil - a blend of oils from various vegetables such as corn, cottonseed, peanut, safflower and soybean. Use for cooking and baking.

Cream of Tartar - What is it?

Cream of Tartar - After wine is made, the acid left in wine barrels is processed into cream of tartar. When cream of tartar is added to egg whites in the beginning of the beating stage, the egg whites are more stable and have more volume. Cream of Tartar also contributes to a creamier frosting and candy.

Cream - What is it?

Cream is a smooth, rich product made by separating butterfat from the liquid in whole milk. It comes in Pasteurized and processed.

Half-and-half - This is a mix of milk and cream. It contains 10 - 12 percent butterfat. It won't whip, but it can be used in place of heavy cream in many recipes.

Sour Cream is commercially cultured with lactic acid to give it a tangy flavor. Regular sour cream is 18 - 20 percent butterfat. Reduced fat sour cream is made from half-and-half and can be substituted for regular sour cream in most recipes. Fat-free sour cream has all the fat removed and may not be successful in all recipes that call for regular sour cream.

Whipping or Heavy Cream. This is the richest cream available in the US. It has 36 - 40 percent butterfat. It doubles in volume when whipped.

Corn Starch - What is it?

Corn Starch is used to thicken soups, sauces and desserts. It comes from a portion of the corn kernel. It's finely ground, keeps sauces clear, not opaque like sauces thickened with wheat flour. To substitute for all-purpose flour, use half as much cornstarch.

Corn Syrup - What is it?

Corn syrup is a clear, thick liquid made from corn sugar mixed with acid. It comes in dark and light and is interchangeable in recipes. It's one sweetener that doesn't crystallize and is especially good for pecan pie, frosting, fruit sauces and jams.

Chocolate - What is it?

Chocolate is made from cocoa beans that are shelled, roasted, ground and liquefied. Chocolate liquor is the product of cocoa beans that have been shelled, roasted and ground. Hardened chocolate liquor becomes unsweetened baking chocolate. Cocoa butter is the fat or oil of the cocoa bean. Chocolate is processed in various ways:

Baking Cocoa is dried chocolate liquor with the cocoa butter removed. It's ground into unsweetened cocoa.

Semisweet, bittersweet, sweet and milk chocolates contain from 10 - 35 percent chocolate liquor, varying amounts of cocoa butter, sugar and some contain milk and flavorings. They are available in bars and chips and are used for baking or eating. The quality varies so follow the package directions when melting.

White chocolate is not a true chocolate. It contains some cocoa butter but not cocoa or chocolate liquor. It's sometimes called vanilla milk chips or vanilla baking bars.

Cheese - What is it?

Cheese - there are basically four categories that identify all cheeses: Natural Cheese, Pasteurized Processed Cheese, Cheese Food and Pasteurized Cheese Spread.

Natural Cheese:
Made from the milk or cream of cows, sheep or goats that has been solidified by the process of curdling and the liquid (whey) removed. These cheeses range from soft to hard and from mild to sharp flavor. They may or may not be aged or ripened. Examples of soft cheeses are Brie, Cottage Cheese, Cream Cheese and Ricotta. Semi-soft varieties are Colby, Feta, Monterey Jack and Mozzarella. Hard cheeses are Cheddar, Edam, Swiss and Gruyere. Examples of very hard cheeses are Parmesan and Romano which tend to be sharp in flavor.

Cheese Food:
These cheeses are made from one or more varieties of natural cheese that are blended, then combined with cream, milk or whey. They have a higher moisture content and are usually sold in tubs or jars and are sometimes flavored.

Pasteurized Cheese Spread:
This cheese is similar to pasteurized process cheese except it is easily spreadable at room temperature. Example - aerosol canned cheese.

Pasteurized Process Cheese:
This is usually a blend of one or more varieties of natural cheese that is ground, blended and heated. This stops the aging of the cheese. American cheese is a good example of this type of cheese.

Chilies - What are they?

Chilies are in a family of more than 200 varieties. They are used in cooking around the world. They can be found fresh, canned or dried in red, green, yellow and purple. The length ranges from 1/4" to 12". The seeds of chilies are hotter than the flesh and the oil can cause irritation. To avoid transferring the oil to your eyes or skin, wash your hands thoroughly after seeding or wear rubber gloves when handling.

Anaheim Chilies are slim, come in various shades of green, are between 5 - 8 inches long and are mildly hot. They are occasionally stuffed and can be purchased in cans as "mild green chilies."

Ancho Chilies are dried ripened poblano chilies.

Cascabel Chilies are hot, with a distinctive flavor. They are round and about 1 1/2 inches in diameter.

Chipotle Chilies are smoked, dried jalapeno chilies. They can be purchased loose (dry) or canned in adobo sauce. They are often used in sauces.

Jalapeno Chilies are very hot, jade green or red, usually measure 2 - 3 inches long. The smallest ones are the hottest. They are a favorite for nachos, salsas and sauces. They can be found fresh and pickled.

Pobalano Chilies are most frequently used for chiles relleno. They are dark green and range from mild to hot.

Serrano Chilies are short, thin chilies that start out green then develop a brilliant red color when ripe. They are among the hottest of chilies.

Cheezy Bacon Grit Muffins

For all of my Southern friends, I've just posted a new recipe made with bacon, eggs, grits and cheese. This idea came to me one night when I decided to have breakfast for dinner. It turned out really good and if you don't like bacon you can use sausage or ham.

Capers - What are they?

Capers are unopened flower buds of a Mediterranean plant. They are usually pickled in vinegar brine and used to flavor salad dressings, sauces and condiments.

Bouillon, Broth, Stock - What are they?

Bouillon, Broth and Stocks are made from strained liquid made by cooking vegetables, meat, poultry or fish. They are used for making soups and sauces. Beef, chicken and vegetable broths are available canned. Dehydrated bouillon is available in granules or cubes.

Dehydrated bouillon is one must keep in the kitchen ingredient. I use it frequently in my cooking.

Balsamic Vinegar - What is it?

Balsamic Vinegar is a dark, sweet vinegar, made from reduced white wine, that has been matured in wooden barrels, the resins of which contribute to its flavor. It's used in in salad dressings as well as cooking.

Baking Soda - What is it?

Baking Soda is a leavening known as bicarbonate of soda. When mixed with an acid ingredient such as lemon juice, buttermilk or molasses it releases carbon dioxide gas bubbles which makes the dough rise. It's often used in breads and cakes.

Baking Powder - What is it?

When I first learned to cook I would read a recipe and see the ingredients needed but really never knew what some of them were nor why they were needed. So,I've decided to start a series of definitions that might help some of the young cooks and some of us older ones too. I'll add an ingredient daily and the next time you want to know what that ingredient is and what it's used for simply type in the ingredient in the search bar to bring up it's description and use. Here's the 1st one:

BAKING POWDER -
Baking powder is a leavening mixture made from baking soda, an acid and a moisture absorber. Double-acting baking powder forms carbon dioxide twice: once when mixed with most ingredients and once during baking. A leavening reacts to moisture and heat producing gas that becomes bubbles in the dough, causing it to rise. Do not substitute baking powder for baking soda. This can cause the acid proportions in the recipe to be unbalanced.

Smart Link Rating

I've just checked my book Stir, Laugh, Repeat's rating and I'm 93rd on the most clicked book on Smart Link!!!
Thank you to Everyone

Coconut Cheese Cake Pie

I've just posted a new recipe on http://www.marthaskitchenkorner.com
It's for a really simple pie that has the taste of cheese cake. This dish is so simple to make and once you see the recipe you will see how simple it is to change the flavor.

Shrimp - Cleaning How-To

1. Gently remove the shell with your fingers. Start removing from the underside.
You can keep the tails on or remove them.
2. With a small paring knife, cut along the underside to expose the vein.
3. With a small paring knife, cut along the top side of the shrimp to expose the vein.
4. Run under cold water to rinse away the veins.

1 1/2 pounds of shrimp with shells = 1 pound of cleaned shrimp
If you buy frozen shrimp, make sure the shells are still on. This helps protect them from freezer burn.
Always thaw shrimp in the refrigerator and use within 2 days and never refreeze them.

Bread Tips

For easy measuring and storage, keep flour in an airtight plastic storage container with a wide opening. This makes measuring easier and prevents a lot of the mess caused by spills.

Shiny pans work best when baking bread. They reflect the heat and give nice browned, tender crusts.

Stir muffin batter just until the dry ingredients are moistened. Over stirring will cause muffins to peak and have tunnels and a coarse texture.

For easy cleanup, use paper baking cups to line muffin pans. Spray the insides of the paper with non-stick spray and you'll be able to peel the cups off the muffins. Spraying the paper cups also works with cupcakes.

Bake in the center rack of the oven unless the recipe directs otherwise. Baking on the lowest or highest rack could mean burned bread tops or bottoms.

Unless otherwise directed, remove breads and rolls from the pans immediately and cool on a wire rack. If breads or rolls are left in the pan, steam condensation can cause soggy crusts.