A new Review for Stir, Laugh, Repeat!

Cooking is Personal, February 27, 2010
By G. McDowell (NE)
(REAL NAME)

Cooking is personal to me. That is why I find this little cookbook so intriguing. The book is small in stature so I can slip it into my purse and thumb through it while I am "waiting." The book is "large" in quick recipes that can be completed with items "on hand." Martha completes the book with side notes so you have the feeling you are talking to her over a cup of coffee. Who does not like to share quick tips to make an everyday task...cooking...a little more personal. Martha I like your idea of "muffin" meatloaf...my grand daughters will love it!

Ingredient Substitutions (Part 5)

Onion, Fresh - 1 small - Substitute - Rehydrate 1 Tbl. instant minced onion

Onion Powder - 1 Tbl. - Substitute - 1 med. onion or 4 Tbl. fresh chopped

Onion - 1 lb. - Substitute - 3 large onions or 2 - 2 1/2 cups chopped

Orange Peel, Dried - 1 Tbl. - Substitute - 2 - 3 Tbl. grated orange peel

Parsley, Dried - 1 tsp. - Substitute - 3 tsp. fresh parsley, chopped

Pumpkin Pie Spice - 1 tsp. - Substitute - 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice and 1/8 tsp. nutmeg

Shortening, Melted - 1 cup - Substitute - 1 cup cooking oil (substitute only if recipe calls for melted shortening)

Shortening, Solid (used n baking) - 1 cup - Substitute - 1 1/8 cup butter (decrease salt called for in recipe by 1/2 tsp.)

Sour Cream, cultured - 1 cup - Substitute - 1 cup plain yogurt or 3/4 cup milk, 3/4 tsp. lemon juice and 1/3 cup butter or margarine

Sugar, brown - 1 cup firmly packed - Substitute - 1 cup granulated sugar

Sugar, brown - 1 lb. - Substitute - 2 1/4 cups brown sugar firmly packed

Sugar - Granulated - 1 lb. - Substitute - 2 1/4 cups sugar

Sugar, Powdered - 1 lb. - Substitute - 2 3/4 cups powdered sugar

Sugar, Granulated - 1 tsp. - Substitute - 1/8 tsp. no caloric sweetener solution or follow manufacturer's directions

Sugar Granulated - 1 cup - Substitute - 1 1/2 cups corn syrup (decrease liquid called for in recipe by 1/4 cup) or 1 cup powdered sugar, or 1 cup brown sugar firmly packed, or 3/4 cup honey (decrease liquid called for in recipe by 1/4 cup for each cup of honey in baked goods and add 1/4 tsp. soda.)

Tomato Juice - 1 cup - Substitute - 1 cup tomato sauce and 1/2 cup water

Yogurt, Plain - 1 cup - Substitute - 1 cup buttermilk or 1 cup sour cream

Cream Cheese Apple Pie

I found the original version of this recipe online. When I printed a copy to use for making, the recipe name and the person who submitted didn't print with the recipe. I did make a couple of changes which included using brown sugar only in the topping, I added a little more almond extract than the original recipe called for. I diced the apples instead of cutting them into slices. And I increased the amount of almond slivers. This turned out to be a very tasty recipe.

To view this delicious recipe go to Martha's Recipes.

Ingredient Substitutions (Part 4)

Garlic - 1 clove - Substitute - 1/8 tsp. garlic powder

Gelatin, Flavored - 3 oz. - Substitute - 1 Tbl. plain gelatin and 2 cups of fruit juice

Honey - 1 cup - Substitute - 1 1/2 cup sugar and 1/4 cup water

Ketchup - 1 cup - Substitute - 1 cup tomato sauce, 1/4 cup brown sugar and 2 Tbl. vinegar (for use in cooking only)

Lemon Peel, Dried - 1 tsp. - Substitute - 1 to 2 tsp. grated fresh lemon peel or 1/2 tsp. lemon extract

Marshmallows, miniature - 1 cup - Substitute - 8-10 regular size

Mayonnaise - 1 cup - Substitute - 1/2 cup yogurt and 1/2 cup mayonnaise or 1 cup of sour cream

Milk, Buttermilk - 1 cup - Substitute - 1 cup sweet milk and 1 3/4 tsp. cream of tartar

Milk, Skim - 1 cup - Substitute - 1/2 cup evaporated milk and 1/2 cup water

Milk, Sweetened - 1 can (about 1 1/3 cups) - Substitute - Heat 1/3 cup plus 2 tsp. evaporated milk, 1 cup sugar and 3 Tbl. butter or margarine until sugar and butter are dissolved

Mustard, Dry - 1 tsp. - Substitute - 1 Tbl. prepared mustard

Ingredient Substitutions (Part 3)

Dates - 1 lb. - Substitute - 2 1/2 cups pitted

Eggs, Whole Uncooked - 1 large (3 Tbl.) - Substitute - 3 Tbl. and 1 tsp. thawed frozen egg or 2 1/2 Tbl. sifted dry whole egg powder and 2 1/2 Tbl. lukewarm water, or 2 yolks and 1 Tbl. water (for cookies), or 2 yolks (good in custard and cream fillings), or 2 whites as a thickening agent

Eggs - Uncooked - 1 cup - Substitute - 5 large or 6 medium

Egg Whites - 1 large (2 Tbl.) - Substitute - 2 Tbl. sifted dry egg white powder and 2 Tbl. lukewarm water

Egg Whites - 1 cup - Substitute - 8 large egg whites

Egg Yolks (1 1/2 Tbl.) - 1 yolk - Substitute - 3 1/2 Tbl. thawed frozen egg yolk or 2 Tbl. sifted dry egg yolk.

Egg Yolks - 1 cup -- Substitute - 12 large egg yolks

Flour, All-purpose (*for thickening) - 1 Tbl. - Substitute - 1 1/2 tsp. cornstarch, arrowroot starch, potato starch or rice starch. OR 1 tsp. waxy rice flour, OR 1/12 Tbl. whole wheat flour, or 1 tsp. quick cooking tapioca

Flour, All-purpose - 1 cup sifted) - Substitute - 1 cup and 2 Tbl. cake flour, or 1 cup rolled oats, crushed

Flour, All-purpose - 1 lb. - Substitute - 4 cups sifted or 3 1/3 cups unsifted

Flour, Cake - 1 lb. - Substitute - 4 3/4 cups

Flour, Cake - 1 cup sifted - Substitute - 1 cup minus 2 Tbl. sifted all purpose flour

Flour, Self-rising - 1 cup - Substitute - 1 cup minus 2 tsp. all purpose flour, 1/1/2 tsp. baking powder and 1/2 tsp. salt.

NOTE - Substitutes for white flours added to most baked goods will result in a reduced volume and a heavier product. Substitute no more than 1/4 of white flour in a cake to ensure success. In other recipes, you can substitute whole wheat flour for 1/4 to 1/2 white flour.

Vanilla Sugar

This is something that is always good to have on hand.

4 cups of sugar
1 vanilla bean

Pour sugar into a large, clean jar with a tight fitting lid. Using a sharp paring knife, carefully slit the vanilla bean lengthwise. Place both halves into the sugar. Place the lid on your jar and shake making sure both halves of the vanilla been is covered with sugar. Store in a cool dry place for 2 weeks before using. This will keep indefinitely. It's great added to coffee, sprinkled over toast, fruit, oatmeal and even hot chocolate. (The bean isn't easily found in your local grocery store but can usually be found in specialty stores that carry bulk herbs and spices.)

Tara's Candy - Pulled

This is recipe that I named after a young lady who bought a copy of my cookbook. She and I have something in common... we both dislike regular chocolate and prefer white chocolate so I promised I would make a candy just for her.

Tara's Candy can be loads of fun to play with. You can add coconut to the chocolate, use different dried fruits. You can use milk chocolate chips. Add coconut or crushed cookies on the bottom instead of pretzels. Or try crushed, yes, crushed potato chips in place of the pretzels. Just get creative!

And this one is gone for now. It will be included in my cookbook Think With Your Taste Buds - Desserts

Ingedient Substitutes (Part 2)

Chili Sauce - 1 cup - Substitute - 1 cup catsup, 1/4 tsp. cinnamon, dash of ground cloves and allspice

Chives, Finely Chopped - 2 tsp. - Substitute - 2 tsp. green onion tops finely chopped

Chocolate Chips, Semisweet - 1 oz. - Substitute 1 oz. sweet cooking chocolate

Chocolate Semisweet - 1 2/3 oz. - Substitute - 1 oz. unsweetened chocolate plus 4 tsp. sugar

Chocolate Semisweet - 6 oz. pkg. - Substitute - 1 cup chips

Cocoa - 1/4 cup or 4 Tbl. - Substitute - 1 oz. sq. unsweetened chocolate (decrease fat called for in recipe by 1/4 Tbl.)

Corn - 1 doz. ears - Substitute - 2 1/2 cups off canned or frozen

Cornmeal - Self rising - 1 cup - Substitute - 7/8 cup plain, 1 1/2 Tbl. baking powder and 1/2 tsp. salt

Corn Syrup, Dark - 1 cup - Substitute - 3/4 cup light corn syrup and 1/4 cup light molasses

Cornstarch (for thickening) - 1 Tbl. - Substitute - 2 Tbl. all purpose flour or 2 Tbl. granular tapioca

Cracker Crumbs - 3/4 cup - Substitute - 1 cup dry bread crumbs

Cream, Heavy (36% to 40% fat) - 1 cup - Substitute - 3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)

Cream, Light (18% to 20% fat) - 1 cup - Substitute - 3/4 cup milk and 3 Tbl. butter or margarine (for use in cooking or baking) or 1 cup evaporated milk, undiluted

Cream, Whipped - 2 Tsp. - Substitute - Chill a 13 oz can of evaporated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until set.

Banana Marshmallow Pie

I love to take a banana marshmallow "moon pie," put it in the microwave for about 15 seconds, just enough for the marshmallow to puff up and the graham cracker part to get just slightly warm and then chow down. If you've never tried this, you're missing out. There is only one thing I would change in a banana moon pie and that is the graham cracker crust. I'm not that big of a graham cracker fan. My recipe for Banana Marshmallow Pie reminds me of those pies but it has an advantage, at least to me, it uses vanilla wafer crumbs for the crust. Of course you can change that by using graham cracker, chocolate cookies, shortbread, etc. Or you can change pie filling flavor or instead of bananas, use fresh strawberries.

See this recipe and more by going to Martha's Kitchen Korner

Yields & Equivalents (Part 5)

Rice, Brown - 4 cups cooked = 1 cup uncooked

Rice, Parboiled (converted) - 3 - 4 cups cooked = 1 cup uncooked

Rice, Precooked White, Instant - 2 cups cooked = 1 cup uncooked

Rice, Regular Long Grain - 3 cups cooked = 1 cup uncooked

Rice, Wild - 3 cups cooked = 1 cup uncooked

Shrimp (uncooked with shells), Jumbo - 1 lb. = 21-25 count

Shrimp (uncooked with shells), Large - 1 lb. = 31-35 count

Shrimp (uncooked with shells), Medium - 1 lb. = 41-45 count

Shrimp (uncooked with shells), Small - 1 lb. = 51-60 count

Shrimp cooked (without shells) - 1 lb. = 1 1/3 lb. uncooked with shells

Roasted Red Potatoes

1/2 cup ranch dressing
1/2 cup shredded cheddar cheese
1/4 cup real bacon bits
2 lbs. red potatoes, quartered

Preheat oven to 350 degrees. Mix dressing, cheese and bacon bits in a large bowl. Add potatoes and toss lightly. Spoon into a 13 x 9 baking dish sprayed with non-stick spray. Cover with foil and bake 40 minutes. Remove foil and bake another 15 minutes or until potatoes are tender.

Changes - use blue cheese dressing instead of ranch. Instead of cheddar cheese, use blends such as Mexican or Italian, or blend your own. Add onion wedges in with the potatoes.

Coconut Cheesecake Pie - Pulled

This recipe can be changed by simply changing the flavor of the pie filling. I've made this with cook and serve pie filling and instant. The cook and serve has a better flavor and texture but you can save time by using the instant. One suggestion is to change the crust. I've made this using crushed pretzels with 1/4 cup of melted butter and changed the pie filling to Pistachio. I've also topped it with small marshmallows and lightly toasted them under the broiler in the oven. This was not only a beautiful dish, but the touch of salt from the pretzels and the sweetness from the pie filling made a wonderful blend.

Well, that's what I had to say about this recipe when I posted but now I have to say... It's been pulled to be included in my cookbook Think With Your Taste Buds - Desserts

Windy Cookies - Pulled

I have a friend called Windy. He has been such a great help to me with my sites that I had to name a cookie after him. This recipe was originally called Cowboy Cookies. But I've simplified the recipe by making just a few changes. Windy says he's the voice of a many so what better cookie than one that has all of the many great things such as coconut, chocolate, nuts and oats? Thank you Windy!

BUT, again I have to tell you that I've pulled this recipe to be included in Think With Your Taste Buds - Desserts.

Sausage Stuffed Mushrooms

In this recipe I use regular sausage but you can also use chicken or turkey sausage, I like to add diced black olives for extra flavor or add even more flavor by sprinkling the tops with Parmesan cheese before baking.

You can view the full recipe by going to Martha's Kitchen Korner.

Yields & Equivalents (Part 4)

Olives, pimiento stuffed - 1 up sliced = 24 large or 36 small

Olives, pitted - 1 cup sliced = 32 med.

Oranges - 1 Tbl. grated peel = 1 med.

Oranges - 1/3 to 1/2 cup juice = 1 med.

Pasta, Macaroni - 4 cups cooked = 2 cups uncooked (6-7 oz.)

Pasta, Noodles, egg - 4 cups cooked = 4 to 5 cups uncooked (7 oz.)

Pasta, Spaghetti - 4 cups cooked = 7 to 8 oz. uncooked

Peppers, Bell - 1/2 cup chopped = 1 small

Peppers, Bell - 1 cup chopped = 1 med.

Peppers, Bell - 1 1/2 cups chopped = 1 large

Grits & Sausage Casserole

This dish is great for breakfast as well as brunch. Plus it can be made with ham or bacon. To view the full recipe go to Martha's Kitchen Korner.

Yields & Equivalents (Part 3)

Eggs, Large Whole - 1 cup = 4 large

Eggs, Large Whole - 1 egg = 1/4 cup

Flour - 3 1/2 cups = 1 lb.

Garlic - 1/2 tsp. finely chopped = 1 med clove

Lemons or Limes - 1 1/2 to 3 tsp. grated peel = 1 med.

Lemons or Limes - 2 to 3 Tbl. Juice - 1 med.

Meat, cooked - 1 cup chopped = 6 oz.

Mushrooms, Fresh - 6 cups sliced = 1 lb.

Mushrooms, Fresh - 2 1/2 cups chopped = 8 oz.

Mushrooms, Canned - 4 oz. can sliced, drained = 2/3 cup fresh, sliced and cooked (5 oz. uncooked)

Nuts (without shells) chopped, sliced or slivered - 1 cup = 4 oz.

Nuts, whole or halves - 3 to 4 cups = 1 lb.

Apple Dumplin Cobbler - Pulled

This is a truly good, but sweet, cobbler. It's great with a scoop of ice cream or a slice of melted cheddar cheese. You can also make with fresh peaches or pears. I sometimes like to add a little allspice instead of the extra cinnamon. BUT, it's been pulled to be included in my cookbook Think With Your Taste Buds - Desserts.

Chicken Lasagna

I love lasagna but try to watch my red meat intake so I've tried making it with chicken instead of beef. It turned out really delicious. To get your copy of this great little dish, go to Martha's Kitchen Korner. I hope you will enjoy it as much as I did.

Yields & Equivalents (Part 2)

Cabbage, Green slaw (bag) - 1 med. head = 1 1/2 lb.

Cabbage, Green slaw (bag) - 4 cups shredded = 1 lb.

Carrots - 1 med. = 7"

Carrots - 1 cup shredded = 1 1/2 med.

Carrots - 1 cup 1/4" slices = 2 med.

Cauliflower - 1 med. head = 2 lb.

Cauliflower - 3 cups flowerets = l lb.

Celery - 1 med. bunch = 2 lb. (11")

Celery - 1 cup thinly sliced or chopped = 2 med. stalks

Cheese, Hard - 1 cup = 4 oz.

Cottage Cheese - 2 cups = 16 oz.

Cream Cheese - 1 cup = 8 oz.

Corn, Sweet - 1 med. ear = 8 oz.

Corn, Sweet - 1 cup kernels = 2 med. ears

Cream, Sour - 1 cup = 8 oz.

Cream, Whipped (Heavy) - 1 cup (2 cups whipped) = 1/2 pt.

Crumbs, finely crushed chocolate wafer cookies - 1 1/2 cups = 27 cookies

Crumbs, Graham Cracker - 1 1/2 cups = 21 squares

Crumbs, Saltine Crackers - 1 cup = 29 squares

Crumbs, Vanilla Wafer - 1 1/2 cups = 38 cookies

Yields and Equivalents

Apples - 1 cup sliced or chopped = 1 medium (6 oz.)

Apples - 1 lb. = 3 medium

Apricots, Dried Halves - 1 cup = 5 oz.

Asparagus - 16 to 20 stalks = 1 lb.

Bacon - 1/2 cup crumbled = 8 slices, crispy cooked

Bananas - 1 cup sliced = 1 medium or 2 small

Bananas - 1 cup mashed = 2 medium

Beans - 5 to 6 cups cooked = 1 lb. dried (2 1/4 cups)

Beans, green or wax - 3 cups 1" pieces = 1 lb.

Bread, White - 12 slices (1/2" = 1 lb. loaf

Bread, White - 1 cup soft = 1 1/2 slices

Bread, White - 1 cup dry = 4 to 5 slices, oven-dried

Broccoli - 2 cups flowerets, 1" pieces or chopped = 6 oz.

Butter - 1/2 cup = 1 stick

Broccoli Cheese & Rice Casserole and Layered Spaghetti

I've posted 2 new recipes on Martha's Kitchen Korner. One is for a simple casserole dish that includes broccoli, cheese and rice and the other one is for a Layered Spaghetti. Both are easy, using ingredients you probably already have in your own kitchen and with my ingredient change suggestions, you can make both of these your own recipes that fit your personal taste.

Banana Corn Muffins - Pulled

While surfing some of the cooking sites one day I ran across a site where someone had made blueberry corn muffins. The recipe required using cornmeal, adding sugar, etc. I decided to try making banana muffins but to simplify the process by using the Jiffy corn muffin mix. Well, I hate to tell you but I've just pulled this recipe to go into my next cookbook Think With Your Taste Buds - Desserts. Watch for it in the near future.

Layered Spaghetti

I've just posted a really delicious recipe for Layered Spaghetti on my site Martha's Kitchen Korner
This is so easy to make and looks good too. Plus, by using your imagination or as I like to say "thinking with your taste buds" you can make changes and add even more ingredients to make this dish fit your taste.

Strawberry Cheesecake - No Bake - PULLED

I've just pulled my recipe for Strawberry Cheesecake from Martha's Recipes. This one will be included in my new cookbook Think With Your Taste Buds

I normally like my cheese cake with no fruit but this is really good. I've experimented with this recipe and it easy to change the flavor any time of the year simply by omitting the glaze and fresh fruit and using a can of pie filling. You can make blueberry, apple and even lemon. Follow your taste.

More Ingredient Substitutions

Allspice - 1 tsp. - Substitute - 1/2 tsp. cinnamon and 1/2 tsp. ground cloves

Apple Pie Spice - 1 tsp. - Substitute - 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. cardamom

Arrowroot - 1 1/2 tsp. - Substitute - 1 tsp. flour or 1 1/2 tsp. cornstarch

Baking Powder - 1 tsp. - Substitute - 1/3 tsp. baking soda and 1/2 tsp. cream of tarter or 1/4 tsp. baking soda and 1/2 cup sour cream or buttermilk (if using this, make sure you decrease the liquid called for in the recipe by 1/2 cup.)

Bay Leaf - 1 whole - Substitute - 1/8 to 1/4 tsp. crushed

Bread - 1 slice - Substitute - 1/3 cup dry bread crumbs or 3/4 cup fresh bread crumbs

Broth, Beef or Chicken - 1 cup - Substitute - 1 bouillon cube dissolved in 1 cup boiling water, or 1 envelope powdered broth base dissolved in 1 cup boiling water, or 1 1/2 tsp. powdered broth base dissolved in 1 cup boiling water.

Butter - 1 Cup - Substitute - 7/8 to 1 cup hydrogenated fat and 1/2 tsp. salt, or 7/8 cup lard plus 1/2 tsp. salt, or 1 cup margarine

Buttermilk - 1 cup - Substitute - 1 cup plain yogurt, or 1 cup whole or skim milk plus 1 Tbl. lemon juice or white vinegar, or 1 cup milk plus 1 3/4 tsp. cream of tartar

Oven Cooked Bacon

This tip was sent to me and is from the Tipnut I thought it was well worth sharing.

Supplies:

1 large shallow pan or cookie sheet with sides
aluminum foil
wire rack (optional)

Directions:

* Preheat oven to 375°.
* Line pan or cookie sheet with aluminum foil then fit the wire rack inside pan and on top of foil. If you don’t have a wire rack to fit, you can omit.
* Lay bacon in individual strips across the rack, you can fit them tight against each other but try not to have them overlap too much.
* Place pan in oven and cook for 20 to 25 minutes or until bacon is crisp (about 35 minutes for thick slice).
* Remove from oven and lay bacon on paper towel lined platter to absorb more grease.

Easy Cleanup: Either pour off bacon grease in a container to use for later and toss aluminum foil or allow the bacon grease to get cold then remove solidified grease by lifting foil out of pan and throwing in the garbage.

Original vintage article (from my notes):

Bacon For A Crowd. When serving breakfast and preparing bacon for overnight guests or a large family, I use a large shallow pan or cookie sheet with sides. Set a wire cake rack inside or line with foil, and punch a few holes in foil to let grease drain into pan. Place strips of bacon on top. Bake at 375° for 15 to 20 minutes*.

Milk Chocolate Frosting - Stretch

Today was not only Valentine's Day but also my roommate's birthday. Last night he put in a request for a 3 layer yellow cake with chocolate frosting. The last time I made a cake with chocolate frosting, I made the frosting from scratch. He didn't like it. He wanted the kind that comes in a can. I do keep that item on hand but don't really like it's taste. Plus, I don't eat chocolate and it isn't my birthday so if that's what he wants, that's what I'll use but I also knew that 1 can wouldn't be enough to frost a 3 layer cake and I didn't want to go to the grocery store.

I decided that I would try something and if it didn't work I would throw it away and hit the grocery store anyway, to buy more frosting. But it did work and from what I was told by those that ate it, it was great.

I put my 1 can of frosting mix in a mixing bowl, melted 1 cup of melted chocolate chips and mixed them until they were well blended. I had plenty of icing and several people wanted the recipe for my "Milk Chocolate Frosting."

I did give it a taste, even though I don't like chocolate, and it didn't taste anything like what came out of the can. It was rich and creamy. It also gave it just enough stiffness that when I wrapped a piece in plastic wrap, the icing didn't stick to the wrap. I think I'll try this with some cream cheese icing using white chocolate chips next.

Coffee Filters

This was sent to me by a friend and I had to share with everyone.

Coffee filters .... Who knew! And you can buy 1,000 at the Dollar store for almost nothing even the large ones..

1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.

2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.

3. Protect China by separating your good dishes with a coffee filter between each dish.

4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.

5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.

6. Apply shoe polish. Ball up a lint-free coffee filter.

7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.

8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.

9. Hold tacos. Coffee filters make convenient wrappers for messy foods.

10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.

11. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.

12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters..

13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease..

14. Keep in the bathroom. They make great "razor nick fixers."

15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliquéing soft fabrics.

16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.

17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.

18. Use a coffee filter to prevent spilling when you add fluids to your car.

19. Use them as a spoon rest while cooking and clean up small counter spills.

20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash.

21. Use them to wrap Christmas ornaments for storage.

22. Use them to remove fingernail polish when out of cotton balls.

23. Use them to sprout seeds... Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.

24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book..

25. Use as a disposable "snack bowl" for popcorn, chips, etc.


OH YEAH, AND THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS TOO.

Food Preparation and Cooking Terms (Part 9)

Thicken - To make liquid more thick by reducing or adding a roux, starch or eggs.

Thin - To dilute a mixture by adding more liquid.

Truss - To hold food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.

Water Bath - To place a container of food in a large pan of warm water, which surrounds the food with heat.

Whip - To beat ingredients with a whisk or other utensil, which incorporates air into a mixture and changes the texture.

Food Preparation and CookingTerms (Part 8)

Reduce - To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.

Render - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.

Roast - To cook food in an open pan in the oven, with no added liquid.

Rolling Boil - A very fast boil that doesn't slow when stirred.

Sauté - To cook quickly in a pan on top of the stove until the food is browned.

Score - To cut shallow slashes unto ham or other foods, to allow excess fat to drain, or to help tenderize.

Sear - To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.

Shred - To cut food into narrow strips. A grater or food processor may be used to shred.

Sift - To pass dry ingredients through a mesh sifter. It incorporates air which makes food lighter.

Simmer - To cook liquid at about 185 degrees or just below boil. Tiny bubbles will barely begin to break the surface.

Skim - To remove a substance from the surface of a liquid.

Sliver - To cut a food into thin strips or pieces.

Steep - To soak in order to extract flavor or soften.

Strain - To pour liquid through a strainer or colander to remove solid particles.

Stir, Laugh, Repeat Review by Rebecca Benston

Rebecca Benston "Fiesty, Fearless and Fabulous!" (Springfield, OH)

I pride myself in being a non-domestic type. Far be it from me to attempt cooking anything that requires the use of an actual stove. I was surprised at how inspired I was by Martha Cheves's cookbook, Stir, Laugh, Repeat. As I read through the recipes, so many of them jumped out at me as things I might actually be able to cook. I especially liked the one for Hash Brown Potatoes Au Gratin. Cheves has put together a reader-friendly cooking guide that gives you not only the information you need to attempt something new, but the inspiration. A wonderful read and a necessary addition to your cookbook collection. Nice work!

See more reviews for Stir, Laugh, Repeat on Amazon

Food Preparation and Cooking Tips (Part 7)

Parboil - To boil a food briefly, until partially done. A food might be parboiled before adding to the fast-cooking ingredients to insure all ingredients are evenly cooked.

Pare - To cut the skin from a food, usually with a short knife called a paring knife.

Pasteurize - To kill bacteria by heating liquid to moderately high temperatures only briefly.

Pastry Bag - A cone shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip.

Pastry Blender - A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fats like shortening or butter into flour and other dry ingredients in order to evenly distribute the fat particles.

Pastry Brush - A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking.

Pastry Wheel - A utensil with a cutting wheel attached to a handle. It's used to mark and cut rolled out dough and may have a plain or decorative edge.

Pipe - To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging.

Piquant - A term which generally means tangy flavor.

Pit - To remove the seed or stone of a fruit or berry.

Poach - To cook in liquid at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup.

Preheat - To allow the oven or pan to get to a specified temperature before adding the food to be cooked.

Preserve - To prepare food for long storage. Some ways to preserve foods are drying, freezing, canning, curing, pickling and smoking.

Prick - To make small holes in the surface of a food, usually using the tins of a fork. Pie crusts are usually pricked.

Pulverize - To reduce to a powder or dust by pounding, crushing or grinding.

Puree - To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food.

A must read Review of Stir, Laugh, Repeat

Rita Freud "book gal" (NJ)

Step into your kitchen, cook "from scratch" and end up with a tasty dish to place before friends and family, that is assuming you have brought "Stir, Laugh, Repeat" with you. Tuck it under your apron. This way instead of Martha A. Cheves (the author), you get all the credit. Don't forget to dab your brow a bit to make it look like you have labored away to create this delicious meal. It's hard to say what I like the most about this book - the "dinner's ready" easy recipes, the anecdotes about each recipe or the tidbits of useful information. Each is served up with straightforward charm. All I know is that every time I open it to select something to make, I find myself reading page after page and smiling. The recipes are easy to follow. The anecdotes and tips make you feel like you have a friend in the kitchen with you, just chatting about cooking, offering some advice while you prepare a dish. My favorite kind of cookbook is a cookbook that tells how each recipe came to be and how it was enjoyed, or in some cases, adjusted. Martha's book is already a favorite of mine. I have a cautionary tale though. I have to accept that if I make Martha's scrumptious coconut loaf cake every week, there are consequences. In that case, I would have to stir, laugh, repeat, and do some extra sit ups.

Food Preparation and Cooking Terms (Part 6)

Marinate - To let food soak in a seasoned liquid in order to flavor and tenderize.

Mash - To crush a food until smooth and evenly textured

Medallion - A small, round cut of meat, usually pork, veal or beef.

Melt - Heat a food such as shortening, butter or chocolate until it becomes liquid.

Mince - To chop food into small pieces, usually 1/8" or less.

Mix - To blend ingredients.

Mold - To form a food into a shape by hand or by placing or pouring into a decorative container (or mold) then refrigerating or cooking until firm enough to hold its shape.

Mousse - A sweet or savory dish, made with egg whites or whipped cream to give a light airy texture.

Mull - To flavor a beverage such as cider or wine, by heating it with spices or other flavorings.

Food Preparation and Cooking Terms (Part 5)

Jell - to congeal, often with the addition of gelatin.

Jigger - A liquid measure equal to 1 1/2 fluid ounces.

Julienne - To cut food into thin, matchstick strips. Julienne strips are usually about 1/8" thick but can vary in length.

Knead - A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself.

Lard - Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor.

Leavener - An ingredient or agent used to lighten the texture and increase volume in baked goods. Baking powder, baking soda, and yeast are common leaveners.

Liqueur - Sweet alcoholic drink usually served after a meal. Liqueurs are usually flavored with aromatic ingredients such as nuts, fruit, flowers, or spices and are frequently used in baked desserts and dessert sauces.

Food Preparation and Cooking Terms (Part 4)

Garnish - To decorate food or the dish on which food is served.

Glaze - A thin, glossy coating applied to the surface of food. A glaze may also add flavor.

Grate - To cut food into small shreds or particles, usually with a food grater.

Gratin Dish - A shallow baking dish or pan usually round or oval in shape.

Grease - To spread fat (or non-stick cooking spray) on a cooking utensil or pan to prevent food from sticking. To grease and flour means to grease the pan then dust with flour. The flour is sprinkled into the greased pan then the pan is shaken to distribute evenly before inverting and discarding the excess.

Grill - To cook on a rack directly over hot coals or other heat source.

Grind - To reduce food to small particles, as in ground coffee, ground beef or ground spices.

Half and Half - A mixture of half cream, half milk. The fat content is between 10 and 12%.

Infuse - To immerse tea, herbs, or other flavoring ingredients in a hot liquid in order to extract flavor.

White Chocolate Custard

I'm a white chocolate lover and this is wonderful! It is rich and as you can see, it can be made with milk chocolate and even topped with coconut and nuts. Find this recipe by going to Martha's Recipes. This is a perfect recipe to make changes to while Thinking with your Taste Buds.

Doc Bars - Pulled

I've just pulled my recipe for Doc Bars which were posted on Martha's Recipes. This recipe will be added to my cookbook Think With Your Taste Buds - Desserts.

Food Preparation and Cooking Terms (Part 3)

Egg Wash - Egg yolk or white mixed with a small amount of water or liquid then brushed over baked goods to give color and sheen.

En Croute - Food baked in a crust

Evaporated Milk - A canned, unsweetened milk, homogenized from which 60% of the water has been removed. Whole evaporated milk contains at least 7.9% butter fat, while the skim version contains 1/2% or less.

Extract - Concentrated flavors from various foods, usually derived from distillation or evaporation. Extracts are also called essences and may be solid or liquid.

Fillet - A boneless piece of meat or fish.

Flake - To use a fork or other utensil to break off pieces of layers of food.

Flank Steak - A long, fibrous cut of been which comes from an animal's lower hindquarters. Flank steak is usually tenderized by marinating, then boiled or grilled and cut thinly across the grain.

Flour - To lightly sprinkle or coat with flour.

Flute - To press a scalloped or decorative design into the edge of a pie crust.

Fold - To incorporate a light mixture with a heavy mixture such as beaten egg whites into batter or custard. The lighter mixture is placed on the heavier mixture and a spatula is used to gently cut down and through the lighter mixture of the bottom of the bowl then up again. This procedure gently turns a mixture over on top of each other and is repeated until the two mixtures are combined.

French Fry - To deep fry foods such as strips of potatoes.

Fricassee - To cook or stew pieces of sautéed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.

Frizzle - To fry thin slices of meat or other food until the edges curl.

Frost - To apply sugar, frosting, glaze or icing to fruit, cake or other foods.

Fry - To cook food in a fat over moderate to high heat.

Broccoli Salad

I've just posted a new recipe for a Broccoli Salad on Martha's Kitchen Korner

This is a lightly sweet salad that is oh so good and refreshing. It's simple to make. The dressing can be made ahead and refrigerated. You can use pre-cooked bacon to cut time. You can also use chopped nuts such as pecans and walnuts or almond slivers instead of the sunflower seeds. For those dieters, use a sugar substitute instead of real sugar.

Food Preparation and Cooking Terms (Part 2)

Chunks - Usually bite-size pieces about 1" or larger.

Clarified Butter - Unsalted butter which has been melted and skimmed of milk solids.

Cube - To cut into cubes, about 1/2 to 1". Cube may also mean to tenderize meat with a tenderizing mallet or utensil which makes "cube" imprints.

Cure - To preserve food, usually meat or fish, by pickling, smoking, drying, salting, or storing in brine.

Cut In - To incorporate solid fat into dry ingredients using a pastry blender or knives.

Dash - Less than 1/8 teaspoon.

Deep-Fat Fry - To cook in hot fat which is deep enough to completely cover the food.

Deglaze - To add liquid to the pan in which meat or other food was cooked. The liquid, usually broth or wine, is heated to loosen the browned bits left in the pan and is often used as a base for sauce or gravy.

Degrease - To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid.

Dehydrate - To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator.

Devein - To remove the vein from the back of shrimp or to remove the interior ribs from peppers.

Dice - To cut food into cubes of about 1/8 to 3/4 inches in size.

Dollop - A spoonful of soft food, such as mashed potatoes or whipped cream. It may also mean a dash or "splash" of soda water, water, or other liquid if referring to liquid.

Dough - A mixture of flour, liquid, and other ingredients. Dough is too thick to pour but thick enough to roll out or with with by hand.

Dredge - To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients.

Drippings - The juices or liquefied fats left in a pan after cooking meat or other food.

Drizzle - To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream.

Dumpling - Large or small amount of dough usually dropped into a liquid mixture such as broth, stew, or fruit. It can also be referring to a fruit or fruit mixture encased in sweet dough and baked.

Cereal Square Snacks - Gone

I've pulled my recipe for Cereal Square Snacks. These are really good and so simple to make. They are perfect for kids to help make and gives them a chance to get creative by adding other ingredients. This recipe will be included in my cookbook Think With Your Taste Buds.. Desserts.

Food Preparation and Cooking Terms (Part 1)

Al Dente - foods, especially pasta, cooked only until soft enough to eat but not overdone. The Italian translation is "to the teeth."

Adjust Seasonings - To taste the dish before serving to determine the need for salt, herbs or other seasonings.

Blackened - A method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides.

Blanch - Blanching is a process in which food is briefly plunged into boiling water for a moment, then immediately transferred to ice water to stop the cooking process. Blanching tomatoes or peaches for about 20 seconds makes them easier to peel.

Braise - Braising involves cooking a food in a little fat to brown, usually on the stove top then covering and cooking slowly until done. This is particularly suited to less tender cuts of meat.

Broil - To cook food directly under or over a heat source, usually in the oven under the top broiler element or on the grill.

Brown - To cook food quickly at a moderately high heat to brown the surface. This can be done on the stove top or under the broiler in the oven.

Butterfly - This is when a food is cut down the center but not quite through, leaving both halves attached. The food is then spread to resemble a butterfly.

Cream Cheese Butter Cookies - Pulled

This is a wonderful, simple cookie that only requires 3 ingredients. It's a perfect to make with kids, but.... I've just pulled it to go into my cookbook Thinking With Your Taste Buds.. Desserts. Sorry. This one was a big hit with my food tester.

Let me Call you Sweetheart Blog Hop - Valentine's Day Dinner

This is a freak of nature but I found this perfectly heart shaped potato in my bag of potatoes. That will never happen again! But even if you don't find a heart shaped potato, you can still make a nice inexpensive, romantic dinner for your sweety. For my meal I wanted a nice plate. I found this one at our pottery outlet and due to a slight defect it was on sale for $2.00. Perfect! I found the shell dish at the same store for $.50. Now what to put in them.

I baked my heart potato, spread a little sour cream around the outside edge and sprinkled it with bacon bits. Since heart shaped potatoes aren't easy to come by, you shouldn't have a problem finding a small heart shaped dish to serve your potato in. Then you simply baking your potato, take it out of the skin, mash and serve in your heart shaped dish.

In the shell dish I served steamed crab legs in butter. You can find these ready to eat at most grocery stores in the fresh seafood section. This makes dinner preparations easier for you and you end up with perfect pieces and no mess.

My salad was basic and my bread was multi-grain with a notch out out to make a heart. Add a little wine or your favorite drink, a candle and you have the perfect Valentine's Day Dinner.

Now, for more Valentine's Day info, skip on over to Everything is History

Carrots and Heartburn

There have been many times that after eating dishes made with tomato sauce I've ended up with heartburn. Years ago my brother told me that someone told him to put diced carrots in dishes made with with a tomato base. The carrot seems to counteract the acidity of the tomatoes and it adds a little sweetness too. So the next time I made spaghetti sauce, I added small pieces of carrots to my sauce and mashed them up before serving the sauce. I didn't know how people would feel about having carrots in their spaghetti sauce. I knew my kids wouldn't touch it if they knew they were in there.

A few weeks ago I ended up with heartburn after eating some good creamy potato salad with onions. So the next time I made potato salad I decided to add some very small diced carrots. It worked here too. No heartburn! I don't know what's in these little orange veggies but they make a great antacid for me and probably you too.

3 Ingredient Peanut Butter Cookies - Pulled

This recipe has been pulled from my site Martha's Recipes to be included in my cookbook Think With Your Taste Buds - Desserts.

Creamy Chicken & Pasta

This dish is so simple and has so many possibilities for changes. It would be wonderful made with shrimp. You can also make this with leftover chicken or pork. Of course you would eliminate the cooking of the chicken and add the chicken with the broth, cream cheese, etc. I think some French fried onions on top would be good too. These would be added when the final cheese is added. This is a fun dish to play with.

You can view the full recipe by going to Martha's Recipes

Pineapple Coconut Upside Down Cake

When I was a kid my mom made Pineapple Upside down cakes and I loved them. I've tried making them like she did but never seem to get them just right. Then it hit me. The key is in the cast iron skillet! I decided to give it a try to see if I could copy the taste I remember as a kid. This was pretty close. This is what I did.

Preheat the oven to 350 degrees

In a cast iron skillet I cooked, over medium high heat (1 cake):

1/2 stick (1/4 cup) butter
1/2 cup firmly packed dark brown sugar
1 cup crushed pineapple in thick sauce (don't drain)

I let this cook until most of the liquid was gone. The pineapple actually turns a little brown. While this was cooking I mixed up a yellow cake mix. This was then poured on top of my pineapple mixture and baked for about 20 minutes or until a toothpick inserted in the center came out clean.

Now I have to tell you that I made 2 of these since the cake mix is enough for a 2 layer cake and my cast iron pans aren't much larger than a cake pan. So, for my second cake I decided to add about 3/4 cup of coconut to the pineapple. The one without the coconut was pretty close to my mom's but I have to admit that the one with coconut was wonderful!

You could change this up by adding nuts or cherries which would add color. This is a really simple recipe and very inexpensive to make.