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Guest
Guest
I received an email from Home Cooking with Carol Tannehill, and I thought this was helpful and wanted to share with everyone. Also there are 2 recipes following the helpful hints.
Kitchen Helpers
Seasoning Guide for Various Foods
Get acquainted with spices and herbs.
Add in small amounts, 1/4 teaspoon for each 4 servings.
Taste before adding more.
Crush dried herbs or snip fresh herbs before using.
If substituting fresh for dried, use 3 times mere fresh herbs.
Kitchen Helpers
Breads, Pasta
BISCUITS
Add caraway seed, thyme or savory to flour. Serve with meat.
BREAD
Make each loaf a surprise by adding caraway seed, cardamom or poppy seed.
COFFEE CAKE
Mix crushed aniseed in batter. For variety, sprinkle cinnamon-sugar mixture atop or add poppy seed filling.
CORN BREAD
Add poultry seasoning or caraway seed to dry ingredients. Be adventuresome, add 1/2 teaspoon rosemary to batter.
CROUTONS
Toss toast cubes in melted butter seasoned with basil, marjoram or onion salt.
DOUGHNUTS
Add mace or nutmeg to dry ingredients. After frying, roll in cinnamon sugar.
DUMPLINGS
Add thyme or parsley (fresh or flakes) to batter.
MUFFINS
Blueberry - add dash of nutmeg to dry ingredients. Season plain muffins with caraway seed or cinnamon.
NOODLES
Butter, then sprinkle with poppy seed.
ROLLS
Add caraway seed. Or, sprinkle with sesame seed.
SPAGHETTI
Toss with butter, Parmesan and snipped chives.
WAFFLES
Add poultry seasoning to batter, serve with creamed chicken. Or add cardamom to honey; pour over waffles
THE 2 RECIPES FOLLOWSFourth of July Trifle
Wave the flag with this red, white and blue dessert.
1 (8-ounce) package cream cheese, softened
2 cups cold milk, divided
1 (4-serving-size) box instant vanilla pudding mix
2 1/2 cups pound-cake cubes
1 cup strawberry preserves
2 cups sliced fresh strawberries
2 cups fresh blueberries
Fresh whole strawberries and blueberries, or mint leaves, for garnish
In mixing bowl, blend cream cheese and 1 cup of the milk on medium speed with electric mixer.
Add pudding mix and remaining 1 cup of milk. Beat on low for 3 minutes.
In a tall, clear 1 1/2-quart serving bowl (to show off layers), place half of the cake cubes. Spread half of the preserves over cake. Layer strawberries over top. Spoon half of pudding mixture over top of berries. Make sure layers are spread to sides of bowl. Repeat layers using rest of cake, preserves, blueberries and pudding. Garnish top of trifle with whole berries, and mint leaves, if desired. Cover with plastic wrap and chill.
Serves 8.
Slow Cooker Baked Beans
Everyone loves baked beans and they are even easier when baked in the slow cooker.
2 (15-ounce) cans pork and beans with liquid
1 (15-ounce) can kidney beans with liquid
1 (15-ounce) can baby lima beans, drained
1 (15-ounce) can whole-kernel corn, drained
1/2 cup brown sugar
1 teaspoon salt
1/2 cup ketchup
1 teaspoon mustard
2 tablespoons vinegar
3/4 cup chopped onions
Place pork and beans, kidney beans and lima beans in slow cooker with corn, brown sugar, salt, ketchup, mustard, vinegar and onions. Cook on low for 3 to 5 hours (or according to appliance instructions).
Serves 8 to 10
Kitchen Helpers
Seasoning Guide for Various Foods
Get acquainted with spices and herbs.
Add in small amounts, 1/4 teaspoon for each 4 servings.
Taste before adding more.
Crush dried herbs or snip fresh herbs before using.
If substituting fresh for dried, use 3 times mere fresh herbs.
Kitchen Helpers
Breads, Pasta
BISCUITS
Add caraway seed, thyme or savory to flour. Serve with meat.
BREAD
Make each loaf a surprise by adding caraway seed, cardamom or poppy seed.
COFFEE CAKE
Mix crushed aniseed in batter. For variety, sprinkle cinnamon-sugar mixture atop or add poppy seed filling.
CORN BREAD
Add poultry seasoning or caraway seed to dry ingredients. Be adventuresome, add 1/2 teaspoon rosemary to batter.
CROUTONS
Toss toast cubes in melted butter seasoned with basil, marjoram or onion salt.
DOUGHNUTS
Add mace or nutmeg to dry ingredients. After frying, roll in cinnamon sugar.
DUMPLINGS
Add thyme or parsley (fresh or flakes) to batter.
MUFFINS
Blueberry - add dash of nutmeg to dry ingredients. Season plain muffins with caraway seed or cinnamon.
NOODLES
Butter, then sprinkle with poppy seed.
ROLLS
Add caraway seed. Or, sprinkle with sesame seed.
SPAGHETTI
Toss with butter, Parmesan and snipped chives.
WAFFLES
Add poultry seasoning to batter, serve with creamed chicken. Or add cardamom to honey; pour over waffles
THE 2 RECIPES FOLLOWSFourth of July Trifle
Wave the flag with this red, white and blue dessert.
1 (8-ounce) package cream cheese, softened
2 cups cold milk, divided
1 (4-serving-size) box instant vanilla pudding mix
2 1/2 cups pound-cake cubes
1 cup strawberry preserves
2 cups sliced fresh strawberries
2 cups fresh blueberries
Fresh whole strawberries and blueberries, or mint leaves, for garnish
In mixing bowl, blend cream cheese and 1 cup of the milk on medium speed with electric mixer.
Add pudding mix and remaining 1 cup of milk. Beat on low for 3 minutes.
In a tall, clear 1 1/2-quart serving bowl (to show off layers), place half of the cake cubes. Spread half of the preserves over cake. Layer strawberries over top. Spoon half of pudding mixture over top of berries. Make sure layers are spread to sides of bowl. Repeat layers using rest of cake, preserves, blueberries and pudding. Garnish top of trifle with whole berries, and mint leaves, if desired. Cover with plastic wrap and chill.
Serves 8.
Slow Cooker Baked Beans
Everyone loves baked beans and they are even easier when baked in the slow cooker.
2 (15-ounce) cans pork and beans with liquid
1 (15-ounce) can kidney beans with liquid
1 (15-ounce) can baby lima beans, drained
1 (15-ounce) can whole-kernel corn, drained
1/2 cup brown sugar
1 teaspoon salt
1/2 cup ketchup
1 teaspoon mustard
2 tablespoons vinegar
3/4 cup chopped onions
Place pork and beans, kidney beans and lima beans in slow cooker with corn, brown sugar, salt, ketchup, mustard, vinegar and onions. Cook on low for 3 to 5 hours (or according to appliance instructions).
Serves 8 to 10