AllTopRecipes.com

Cooking Conversions

I know you're going to think this is nuts, but I have the following list of cooking conversions secretly taped on the inside of one of my cupboard doors. Hey, I'm not proud, what can I say :)

3 tsps ----------1tbsp
4tsps -----------1/4 cup
5 1/3 tbsps ----1/3 cup
8tsps -----------1/2 cup
10 2/3 tbsps ---2/3 cup
12 tbsps --------3/4 cup
16 tbsps --------1 cup

2 cups ---------- 1 pt
4 cups ---------- 1qt
4 quarts -------- 1 gal
8 quarts -------- 1 peck
4 pecks --------  1 bushel
16 oz ------------ 1 lb
32 oz -----------  1 qt
8 oz ------------- 1 cup
1 oz liquid ----- 2 tbsps

1 pound --butter or shortening equals 2 cups

1 pound --all purpose flour equals 4 cups

1 lb brown sugar --equals 2 1/2 cups

1 lb granualted sugar --equals 2 cups

1 lb powered sugar -- equals 3 1/2 cups

Peas, Mushrooms & Wine

I have two brothers, both of whom like to cook. My oldest brother concocted this wonderful way to prepare peas several years ago, and it's delish:

1      bag frozen peas
1      whole onion, diced
1/2  package fresh mushrooms, cut up or sliced
1     tsp parsley
1     tsp garlic salt
3/4 c white cooking wine
2     heaping tsp butter or margarine

Cover and cook slowly until peas are done

Clam Casino Dip

Clam Casino dip -a favorite at holiday time. Or anytime for that matter :)

3      6 1/2 oz. cans chopped clams, drained; reserve liquid from one can
1/2   stick melted butter
1/2   lb bacon, chopped fine
1      green pepper, chopped fine
1      onion, chopped fine
1      tube Ritz or Townhouse crackers, crushed

Place clams and liquid in 8 inch baking dish

Combine bacon, pepper, onion, and butter

Add crackers and mix well

Spread over clams and bake in preheated oven at 350 approx 25-30 minutes

Serve with firm crackers

Waldorf Salad

I had my doubts the first time my mother-in-law served Waldorf salad. I'd never tasted it, nor had I ever even heard of it, so I really didn't know what to expect. Little did I know what I'd been missing. Waldorf salad looks great on the table, tastes delicous, and it's a snap to make.

2 cups partially pealed apples (leave some skin on for color)
2 stalks celery, chopped in sticks
1/2 cup chopped walnuts
1/4 cup salad dressing (not mayo)
1 tbsp sugar
2 drops lemon juice
1/2 cup low fat whipping cream
maraschino cherry

Place a fresh, crisp lettuce leaf on a plate
Scoop the salad on the lettuce leaf
Place a  maraschino cherry on top

Done ...tada!

Grilled Babyback Ribs

Perhaps the best recipe in the world for finger licking good ribs on the grill

2 lbs. babyback ribs
Dehydrated Garlic if you have it, if not use garlic powder
Pepper --as desired
Favorite barbeque sauce
Lots of napkins

Cut ribs so you have approx 3-4 ribs per rack

Sprinkle pepper to your liking over ribs

Generously sprinkle dehydrated garlic over ribs - don't be shy with the garlic --it's what makes the pork so delicious

Cover with foil and bake @ 325 for approx 2.5 hours until tender

Remove from oven and let cool a bit

Place ribs in container with a lid and pour your favorite barbeque sauce over them. Shake until the ribs are covered with the sauce

Preheat your outdoor grill on high and then grill the ribs until the barbeque sauce sizzles. It won't take long  because they should be pretty much cooked before you put them on the grill.

Don't forget the napkins :)

Dehydrated Garlic

We love garlic - so much in fact, that we dehydrate it. Why? So we'll always have a fresh supply to last us through these cold and often blustery New York winters. Man, is that twisted or what?? Oh well, we can live without bread if the stores close due to wintry weather conditions. Heck, we can even live without milk, eggs, or sweets for that matter. But garlic? God forbid. No way...

So how the heck do we dehydrate it?

Well, we start by peeling around 5 to 8 lbs of garlic. Then we slice it paper thin with our handy dandy Joyce Chen White Mini Mandoline Slicer. After its all sliced we dehydrate it - and after it's dehydrated, we grind the garlic chips in a blender.

Then we pour the granules into recycled spice jars, and *poof* -- fresh garlic all winter long. It's great for sprinkling on meats, salads, etc. This is a long painstaking process, but worth the time if you love garlic and use a lot of it.

PS: Oh, FYI: we have a spare blender that's used only for crunching up dehydrated garlic chips. There's nothing worse than a garlic flavored milkshake. Trust me on that one :)

Ham Glaze

My family loves ham, but only if I baste it with this super-easy-to-make glaze:

2 tbsp flour
1 tbsp mustard
1 cup brown sugar
Add vinegar until it forms a paste

I told you it was easy :)

Beer Butt Chicken

My nephew gave us this recipe, and although it's a strange way to grill a chicken, the end result is really very good.

All you'll need is some chicken, butter, beer, and seasonings.
Oh, and a grill, you gotta have a grill :)

Ready in: approx. 4 Hours.

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
  Salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Preheat an outdoor grill for low heat.

In a small skillet, melt 1/2 cup butter.

Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Discard 1/2 the beer (drink it if you want :), leaving the remainder in the can.

Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can.

Place can on a disposable baking sheet.

Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

Place disposable baking sheet with beer and chicken on the prepared grill.

Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Makes 8 servings.

24 Hour Broccoli & Cauliflower Salad

This salad is just plain mouth watering delicious. The hardest part of the recipe is waiting 24 hours to eat it:

1/2 head cauliflower
1 head broccoli
1/2 purple onion
1/4 # bacon - cooked and crumbled
1 1/2 cup mayo
1/2 to 3/4 cup sugar
Handful of red or green grapes (or both if you want)

Clean and cut broccoli and cauliflower into small pieces.
Slice onion small
Mix sugar and mayo
Pour over broccoli, cauliflower, onions and bacon
Add grapes
Refrigerate overnight and serve

Setting The Table

Here's a useful place setting chart that I keep in my main cookbook. It's handy to have, so if you want it:

Click on the image
When the full size comes up in the window, right click the image and click "save image as"
Once it's saved to your hard drive, print it out so you can have it available for your own cookbook: