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The Dish on Pots and Pans

The Dish on Pots and Pans


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From Dutch ovens to souffle dishes, here's how to spring for the right pan.

Springform to Dutch Oven

Whether you're a culinary novice or a seasoned home cook, choosing the right cookware can be confusing at times. The Cooking Light Test Kitchens staff share some tips on the best pot or pan to use for certain types of recipes. It's perfectly fine to improvise with what you already own, of course, but here are some guidelines that wil help you produce the best results for each type of dish.

Springform Pan

A springform pan is a round, deep pan with tall, removable sides; it's most often used for baking cheesecakes. Springform pans with glass bottoms conduct heat better and decrease baking time, and those with extended edges around the base keep the batter from leaking. Nine-inch pans are most popular―if your springform pan isn't the size called for in the recipe, substitute a smaller one; your cake will be thicker and will need to bake longer. Conversely, if you substitute a larger pan, your product will be thinner and may require less baking time.

Recipe: Orange-Glazed Cheesecake with Gingersnap Crust

Skillet

For light cooking, a nonstick skillet is essential, since it requires little added fat. But there are times when food needs to stick. If you want to leave browned bits behind for deglazing or achieve a dark-brown surface on meats, use a heavy skillet without a nonstick coating, such as copper, cast iron, or stainless steel.

Recipe: Pork Piccata

Jelly Roll Pan

A jelly roll pan is a 15 x 10 x 1-inch pan that's used to make thin cakes, such as sponge cakes and jelly rolls. Some people call them baking or cookie sheets, but technically, a baking sheet has a rim on just one or two sides. Jelly roll pans come in shiny and dark finishes, and may have nonstick surfaces.

Recipe: Raspberry Jelly Roll with Apricot Coulis

Shallow Baking Dish

With sides only a couple of inches high, a shallow baking dish allows foods to cook quickly and brown evenly. These dishes come in ovals and rounds as well as squares and rectangles. You probably have at least one, but you might not call it that: An 11 x 7-inch baking dish is a commonly used 2-quart shallow baking dish.

Recipe: Chili and Cheddar Bow Tie Casserole

Tube Pan

The 10-inch tube pan, also called an angel food cake pan, is a classic tall-sided, round cake pan with a tube in the center. Sometimes it has a removable center; sometimes it doesn't. Some types have small metal feet so you can turn the pan upside down for cooling. If your pan doesn't have feet, and your recipe tells you to "hang" the cake upside down to cool, as many angel food cake recipes do, you can invert it on a bottle with a long neck.

Recipe: Dutch-Chocolate Angel Cake

Souffle Dish

A soufflé dish is round and has tall, straight sides (5 to 7 inches high) so your egg mixture will climb the sides and rise high. And because they were designed to go from oven to table, soufflé dishes are usually attractive enough to use as a casserole or serving dish.

Recipe: Greens and Cheese Souffle

Roasting Pan

Roasting pans are designed for cooking large cuts of meat, such as a pork loin or Thanksgiving turkey. These heavy pans come in large rectangular or oval shapes with 2- to 4-inch vertical sides, which keep the pan juices from overflowing in the oven. They sometimes come with racks to keep the meat raised above the drippings as it roasts; if your pan doesn't have a rack, you can elevate the meat with vegetables (such as whole carrots and ribs of celery) or a wire rack that fits the pan, unless the roast has to cook for several hours (in which case the drippings help the meat stay moist). A good substitute is a broiling pan with a removable rack.

Recipe: Roasted Pork and Autumn Vegetables

Dutch Oven

A Dutch oven is neither Dutch nor an oven, but a deep pot with a tight-fitting lid that can go from cooktop to oven-most cookware sets include a pot that fits this description. It usually holds 3 to 6 quarts. Some versions come with a long handle, like a skillet. If you choose one with a handle, make sure there's also a "helper handle" on the side, since a hot Dutch oven full of food can be quite heavy.

Recipe: East African Braised Chicken

Dish or Pan?

Baking pans are made of metal; baking dishes are made of glass or ceramic materials. Glass conducts heat better than metal, so if you use a baking dish in a recipe that calls for a pan, you'll need to decrease the oven temperature by 25 degrees.


How To Clean Burnt Pots and Pans in 5 Easy Ways

We’ve all had to say goodbye to an unfortunately burnt-beyond-repair pot. However, not all crispy pans are a lost cause. So before you cast out that crusty iron pan or that over-browned brownie sheet we’ve got some tips that might keep them around a few more rounds. With just a few everyday household products, you will be surprised at what a little bit of nature ( and a lot of elbow grease) can do. Here’s how to bring those burnt pots back to life.

Related Guides


Why Bake in Stoneware?

There are plenty of baking dishes out there, from metal to glass. What’s so great about stoneware?

  1. Versatility: Stoneware is dishwasher-safe, microwave-safe, and oven-safe. It can go from the freezer to the oven. Some styles can even go under the broiler. And unlike glass, there’s no need to adjust your baking temps.
  2. Ease of use: Good-quality stoneware has a glaze so smooth and strong it’s nearly nonstick. Cooked foods release with ease, and cleanup is a breeze.
  3. Resilience: You don’t need to handle stoneware delicately. From dishwasher to cupboard to oven, you’d have to work really hard to scratch, crack, or chip any of it.
  4. Ability to hold heat: Stoneware holds heat very well and distributes it evenly. If you like the browned corner pieces of casseroles and gratins, stoneware is for you! Not just that, but stoneware’s superior heat retention makes it perfect for oven-to-table serving, keeping your food warm for meals.
  5. Curb appeal: The things we use every day should offer functionality, but there’s utility in cheer and beauty, too. Le Creuset stoneware, in particular, offers an enticing palate of colors. In the kitchen and at the table, those pops of color perk up your food and your mood.


In a pan, place:
1 inch of water
dishwasher detergent tablet (You could try 1-2 Tbsp. powdered dishwasher soap instead.)
1 Tbsp. baking soda
2-3 Tbsp. vinegar

Boil (don’t simmer) 10-15 minutes.

P.S. I know there are many cleansers to use on pans but that is another whole different subject that I’ll have to touch on some day. This article is only about removing things that have been burned on.

For more easy cleaning tips to make your life easier, check out our How To Organize And Clean Your Home e-books.


You can season terra cotta on the stove or in the oven according to its size. Large terra cotta braziers and casseroles fit better in the oven, so that may be a better choice for them, but smaller pots can be done either or. To season in the oven, fill the pot about 3/4 full of water and bake it uncovered at 225 F for two hours. To season the pot on the stove, fill it 3/4 full with water and place it on top of a heat diffuser set over a stove burner. Set the stove to low and heat the pot for two hours. Let the pot cool to room temperature in the oven or on the stove before removing it.

You have to take it easy with spices and seasoning when you make your first dish in a terra-cotta pot. Terra cotta still has room in its porous surface to take on the esters and volatile oils of pungent foods, such as garlic, hot peppers and shallots, right after seasoning, so make your first dish is a neutral one. One suggestion is to fill the pot half full of chopped carrots and celery coated with a little olive oil and roast them at 350 F until golden brown. You can also fill the pot with 1 to 2 inches of chopped celery and carrots and place a chicken breast on top and make it a meal.


Asian Salad with Sesame Ginger Dressing

This “no leafy greens” salad has the oomph to pair up to our teriyaki chicken. The pop of red onion and the freshness of cilantro or parsley pair amazingly well. All of this before we even get started on the dressing, which is a little earthy, with a beautiful balance of tart and sweet.

This Asian salad gives your chicken teriyaki just the right twist.

You can go with any of the side dishes above, and when you find the one that suits your culinary taste, you are always guaranteed to enjoy that teriyaki chicken without doubt.


The dish from chefs: Cherished pots and pans

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Irv Miller (Photo: Phillip Makselan/H&G/pnj.com) Buy Photo

If you want to stir up a sizzling conversation with Pensacola's Celebrity Chefs — Irv Miller, Gus Silivos, Frank Taylor, Dan Dunn and Jim Shirley — get the guys to dish about their cherished pots and pans.

Who knew chatting about cast-iron skillets, sauté pans and stockpots could stoke such passion?

Following their recent New York City trip, the award-winning, seasoned fivesome enthusiastically share their feelings about cookware, serving avid home cooks plenty of food for thought.

While they use lots of professional-grade aluminum equipment on the job because it can handle the abuse, they recommend other cooking essentials for the home.

Jackson's founding executive chef, Irv Miller, says cookware lines by kitchen celebs such as Emeril Lagasse and Rachael Ray often lure consumers into spending lots of dough, but he advises against at-home cooks purchasi

"You don't need to buy sets because they include pieces that you will never use," Miller says.ng matching sets.

"I use a variety of things — cast-iron skillets, stainless steel Calphalon with a copper lining, a pasta insert and a rondeau. I have only one nonstick pan for eggs and omelets. And I don't have lids for everything,'' he says.

"I really love my rondeau … help me rondeau … help, help me rondeau," says Miller, breaking into his take of The Beach Boys "Help Me Rhonda" tune.

not only for its volume, which ranges from 3 to an industrial 18 quarts, but for its incredible versatility. Miller uses a rondeau for braising, searing, simmering and much more.A rondeau is a wide, heavy-bottomed pot with straight sides and two loop handles. Restaurant cooks constantly use the rondeau,

Miller also gets adrenalized chewing the fat about Italian cookware Piazza, which was created by brothers Giuseppe and Baldassarre Piazza back in 1880, and downright giddy when discussing the various sizes of Le Creuset cast-iron and enamel-coated pots and pans that come in bright colors.

"Those are awesome," he says. "I use Le Creuset more for polished dishes like coq au vin (French for chicken in wine). I like to use them because of the colors, and they come in many sizes — from tiny to massive. I like the cute little ones."

Miller reveals he is also "a proponent" of quality American stainless steel, particularly Wear-Ever Centurion stainless steel cookware, and a huge fan of Lodge cast-iron skillets.

"At work, we use cast-iron skillets for rustic one-pot style dishes," says Miller, who has a recipe in the "Lodge Cast Iron Nation Cookbook."

"Cast iron is impossible to break, and it will probably last longer than you do."

"No kitchen should be without a cast-iron skillet," says Frank Taylor, owner and executive chef of Global Grill. "I have one at my house that was passed down to me from my grandmother, and I have another one that I have had for 20 years.

"Cast iron holds the heat really well. It is great for everything, from one-pot recipes to searing fish. Cast-iron skillets are easy to care f

or. All you have to do is season them really well with oil, some fat or left-over bacon grease. Raw kosher salt helps smooth it out. When you are done using the skillet, just burn off (the scraps) with high heat. Once it cools off, wipe the skillet clean with a paper towel and oil. You never wash it with soap or put it in the dishwasher,'' Taylor says.

Frank Taylor. (Photo: Phillip Makselan/H&G/pnj.com)

"Everyone sells cast-iron skillets, from Pensacola Hardware to Walmart," he says.

In general, Taylor says, chefs piece together tools of the trade and never buy sets.

His other cookware must-haves:

• Heavy-duty 8-quart Le Creuset for soups, gumbos, London broils and more.

• 2-quart sauce pan for blanc sauce and other creamy concoctions.

• Large stockpot for boiling water and making various stock.

• 10-inch sauté pan for all types of sautéing.

And, he too, has just one nonstick pan for eggs and omelets.

Gus Silivos (Photo: Phillip Makselan/H&G/pnj.com)

You'd be hard-pressed to find

a human being who loves his sauté pan more than Gus Silivos loves his.

"I love it for its durability and practicality."I have had my All-Clad 14-inch, nonstick sauté pan for 20 years," says Silivos, who owns Nancy's Haute Affairs and Scenic 90 Cafe along with his wife.

"The sauté pan is the most-used pan in the professional kitchen," Silivos says. "In French, sauté means to do it quickly, to jump. You use the sauté pan from cooking the main course to the side dish. It gives you the versatility to make something quickly and tastefully. The sauté pan also captures all the flavors from the protein.

"Since it is nonstick, I just wipe it off, season it, and keep using it for the next dish and the next."

Along with his culinary compadres, Silivos praises cast-iron skillets and the rondeau — and gives a thumbs down to sets of cookware.

For the domestic cook, he recommends owning:

• Two sizes of sauté pans, an 8-inch and 14-inch.

• Two single-handed pots, a 4-quart and 8-quart.

"For most people, that should suffice, but you need to tailor what you buy to your family's needs," Silivos says. "When I am at home, my favorite thing is my Char-Griil. It keeps all of the odors outside, and it doesn't require much cleaning."

Dan Dunn (Photo: Phillip Makselan/H&G/pnj.com)

An award-winning chef for more than 20 years and chef at the H2O Grill, Dan Dunn is a heavy-duty cast-iron supporter.

"We have eight different cast-iron skillets at home and about four at work," Dunn says. "I use cast-iron skillets all of the time to cook everything, from breakfast to lunch to dinner. A skillet is even great to put on the coals for clambakes."

Dunn says chaos of a cast-iron nature ensued at home while he was in New York City and his wife, Dione, was in Greece.

"My 13-year-old son, Simon, was having a fit because his grandmother would not cook with the cast-iron skillets," Dunn says, laughing. "She would only use the microwave."

In addition to his love for all that is cast-iron, Dunn favors two other chef tools.

"I've cooked all of my life, and you can sauté anything," Dunn says. "And I love big soup pots. If you have cast-iron skillets, sauté pans and soup pots, you are good to go."

"You have to cook on gas," Dunn stresses. "If I am not cooking on my Weber with wood or charcoal, I am cooking on gas, on an open flame. I am a chef, and every chef loves open flame. You can control the heat better."

PS: He also loves his rolling pin.

Yes, you know what is coming next. Jim Shirley loooooves cast-iron skillets.

Shirley is executive chef and part owner of the Great Southern Restaurant Group, which owns The Fish House, Atlas Oyster House and The Deck Bar.

"I inherited my Grandmother's cast-iron skillet, but it's good to mix your heirloom pieces with other cookware," Shirley says.

"I use Belgian cookware by Falk Culinair because they make real heavy pots and pans. I love them for even cooking. The thickness of the metal makes a good pan. Lightweight pans are not good."

When shopping for cookware, Shirley says to look for heavy-gauge materials.

Heavy-bottomed pots and pans are thicker at the base, meaning they tend to absorb and distribute heat from a stovetop burner more evenly than a thin pot or pan.

Thin pots and pans are more prone to "hot spots" — areas that heat more quickly than others. Hot spots, if not watched carefully, can cause your food to burn.

A heavy-bottomed pot or pan will heat and cook your ingredients more evenly.

"I also gotta have a half-gallon sauce pan, a 10-inch sauté pan and a 14-inch fricassee pan with a big handle," Shirley says.

"Spend money on it, and remember that a few well-chosen pieces of cookware is the better investment."


The Best Pots:

“A woman-owned business based in NYC, these pans bring beautiful color to my cooktop and wear beautifully.” — Lani Halliday, owner, Brutus Bakeshop

“I love a multi-use pot that’s so gorgeous it can sit on your stove for all time, and be put to work at a moment’s notice. I cook soup, pasta, roast chicken, stews, and even breakfast bakes in this beauty.” — Sarah Copeland, author, Every Day Is Saturday and Instant Family Meals

“I love the versatility of the dutch oven—you can roast a Brasato (beef cooked in red wine and beef broth) and use it as a pot, too. I love the saucepan to make the perfect pasta! The fry pan is the perfect companion when I make breakfast for my son—he loves my sourdough pancakes with a cheese crust. Since the pan is nonstick, the cheese crust releases from the pan easily.” — Daniele Uditi, chef, Pizzana

“Once you use this cast-iron Dutch oven, you’ll never want to use another one again. Staub is my mainstay and just gets it right for any braise, soup, or stock.” — Athena Calderone, designer, author, and entertaining expert

“Similar to a Dutch oven, I love this pot for soups, stews, and every kind of one-pot meal. The curved sides make it especially easy to stir without any bits getting stuck into the corners.” — Jeanine Donofrio, creator of Love & Lemons, author of Love & Lemons Every Day

“Le Creuset makes pots you will own forever. Since they’re ceramic they can withstand high temperatures and have a non-stick surface. I make soups, stews, and slow braises in mine on any stovetop from gas, electric, or induction and into the oven too. One of the greatest gifts you will give the future chef in your life.” — Catherine McCord, author and founder of Weelicious and One Potato

“I use this for pretty much everything from sauteing to making sauces to cooking risotto. It’s my go-to kitchen pot that works well on the stove and in the oven.” — Alison Wu, founder Wu Haus, and Ami Ami


Mauviel M’steel Carbon Steel Skillet

Let’s go over the carbon-steel skillet, restaurant use these pans for all kinds of everyday jobs from searing steaks to sautéing onion or cooking eggs, maybe you’ve never heard of a carbon-steel skillet I can bet you’ve certainly have eaten a few meals prepared in one. French crêpe and omelet pans are made from carbon steel, just like ones used in Chinese restaurants.

Julia Child even had a few carbon-steel pans to go alongside her well-known copper cookware. In-home kitchens Europeans, use carbon-steel pans they are very popular. despite their prevalence in restaurants, Somehow, though, carbon-steel cookware never really took off in popularly with home chefs in America.


Best-Smelling Dish Soap (That Also Works Like A Champ): Mrs. Meyer’s Clean Day

There is a real, live Mrs. Meyers behind this company (her first name is Thelma), and she’s quoted as saying, “I wouldn’t put my name on something that didn’t work hard and smell great.” We have to say she nailed it with her dish soap on both accounts. This biodegradable product cuts grease well, rinses clean, and is easy on hands. It comes in a host of enchanting fresh garden-themed scents, like lemon verbena, geranium, rosemary, honeysuckle, lavender, and radish, which is the one that I fell hard for and (not kidding!) made me want to wash the dishes.


Ellen's Tested Quantity Recipes

Cold Champagne/ Wine buffet reception for 25 A buying guide. Chai spice tea Make your own quart of chai concentrate at a fraction of the cost of store-bought. Caffeine-free variation, too. Kung Fu Vegetarian Vegetable Soup Jamilla's Gazpacho An icy summer garden soup. Herb Teas Six different herb blends for aches, pains, and just plain tasty drinking. Great Crockpot Chutney Summer or winter, with abundant harvest or canned fruits, you can make a terrific condiment for your curry or roast. Crockpot Cranberry Relish If it's poultry or tofu roast you are preparing, try this autumn favorite. Sweet Brown Pickle (Branston Pickle) A crunchy, spicy vegetable pickle dresses up a plain sandwich or any cheese plate. Biscotti Baking Binge and a Collection of Biscotti-internet recipes and history Meatballs, pasta and trimmings for 25 people. Add your own favorite sauce recipe. Whether you go Italian or Swedish, everybody can enjoy this easy meal. Easy souffle for 25 people The original used canned soup, so is not for the meticulous. This adaptation is easy and untemperamental, using up lots of chopped cooked vegetables. It is a great hit with the diners.

Baked macaroni and cheese for many with a quick and simple cheese sauce. Classic Baked Mac and CheeseThe rich golden, crunchy-topped dish of our dreams and memories.

Fast baked apples have traditional flavor, but are practical for a group. Rice or tapioca custard pudding Nourishing dessert, good for breakfast, too. Ellen's Really good bread pudding Zoe's Hummus: 60 servings Rich Baked Oatmeal for 50 is an overnight recipe for a delicious, protein-fortified breakfast. Freezer or Crockpot Lasagna beef, chicken or meatless variations, this recipe uses uncooked lasagna noodles. Freezable, holdable Mashed Potatoes for 25 With this unique recipe, top a frozen shepards' pie, delight a Thanksgiving crowd, or serve with the upside down chickens below. Roast Chicken Melee when chickens are on sale, roast six at a time! 24 servings, plus the BEST chicken soup. 24 Gardenburgers a clone recipe and a higher nutrition adaptation. These freeze very conveniently. Baked Yellow Squash Casserole for 24 as served all over the South and in a famous Southern Diner. Freezes beautifully for (OAMC) once a month cooking. Squash and Pasta Bake for 24 when you need a serious side dish or a good vegetarian main dish. Freezing precooked meat bases allows for quick preparation of large meals. Lower cholesterol in ground beef dishes! Cocoa and Rich Hot Chocolate Drinks for winter mornings and cookie feasts. Buttermilk Angel Biscuits Easy, tender, versatile biscuits, dumplings, flatbread and much more. Refrigerate until needed. Freezable Crusts and Apple Filling for 10 pies new Buttermilk Bran muffins new Make 4 dozen at once or refrigerate the batter up to 6 weeks variations with REAL bran instead of expensive bran cereals- less sugar, more fruit! Great Whole Grain Pancake Mix Homemade Deluxe Multigrain Buttermilk Batch Pancake and Waffle Mix Recipe.

Freeze in batches, use for family feasts or wedding dinners.

Thrifty Entrees for 50-100

Great for free food events, these are tasty but inexpensive dishes- family or camp food, not wedding reception food.

Side dishes for 50-100- salads, rice, veggies

Professional Recipes for 50-100

Here are some flavor-improved basic food service recipes which will help you learn to move back and forth between weights and the more traditional measures.

Baked French Toast Lots of breakfast, no frying a basic recipe. Requires overnight refrigeration before baking. topping recipe added Low Fat Oatmeal Muffin Squares One secret to quantity cooking is to translate a favorite recipe to an easier-to-prepare form. A recipe for six muffins is great baked in a 10" pie pan and cut into wedges. A recipe for 50 muffins can make two great pans of breakfast squares. Vegetable Lasagna Basic quantities: one noodle per person, and go on from there. Turkey or Tofu Rotini with Cheese A simple, kid-pleasing comfort food with a vegetarian variation. Broccoli or Carrot Salad Peanut Butter Bars Peanut Butter Glaze for the peanut butter bars! Indian Pudding Cornmeal and molasses or honey, slowbaked into an exceptional dessert. Spoonbread A light, tasty cornmeal souffle, perfect for a vegetable plate or Sunday dinner. Southern Dressing or Stuffing Enriched with bell pepper, hard-cooked eggs and golden seasoning vegetables, this makes a satisfying and delectable dish. With a great gravy, it can be a fine main dish for a luncheon. Southwestern Breakfast Bake A Southwestern flavor in a quiche-like filling with a crispy potato crust, for breakfast, brunch or lunch.

Quantity Cooking For Groups and Occasions- Links

Access through the Armed Forces Quartermaster service Recipe Search offers a search device for over 1300 standardized recipes for 100 people. There is also a list of all the recipe and guideline titles includes a complete introduction to quantity cooking equipment, recipes, and techniques. You must have the Adobe Acrobat Reader plug-in for your browser to use the recipes at the Armed Forces site. Volumes for pans, cake pan sizes and many other how to's on pan measurements. Food yields pounds to cups and back.

Budgeting and Planning for Large Groups and Events

The BIG Question? Do you REALLY want to cook for 100-200-300? Thinking about Self-catering your wedding? Or running any really big food event? Read this first! Quantities to serve 100: Entrees, salads, vegetables, sandwiches, starches and grains. Salad Bars for 100 an article on planning and tables for various items. Beverages and miscellaneous for 100 Individual Items Needed for 25 servings Remember "25 servings" feeds about 20 people! A few notes on Budgeting costs and Estimating Weekly Food for Large Groups When it is a long term project and not a party, you need a different quantities and a different approach! From the Plan to the Pan and on to the table. Cooking up your big party. In progress. Sunny Side UP! Planning breakfast for 100 I love BRUNCH for 100- a complete plan. Cheesy potatoes, Amazing maple date strata and more. Dessert planning tables and cake layer portion plans. a LOT OF CHILI also cornbread, horse radish pickles, and chat. Spaghetti, lotsa pasta Large BBQ's, picnics, and brisket, with entree planning and grilling info and quantities for BBQ, Lazy-Q and even Pseudo-Q (oven-based, BBQ "style"). TexMex Fiesta-Fiesta Taco Fiesta, Spanish Rice, Spinach Enchiladas, Creamy Bean Burritos and other popular items for 100 or more. Fajitas for Four or a hundred Quantity guide, recipes, menus, cooking tips Baked Potato Bar for 100- a worksheet for toppings and basic potato-baking directions. How to cook and hold. Tips and guidelines for setting up self service Food Bars and buffets Quantities for Appetizers, cheese and party trays for many How to prepare large Vegetable trays and salads Deviled Eggs, Hot Wings and other appetizers for large gatherings Fruit platters and fruit salads for your party Tea in the afternoon history of tea, with how to make tea for your party. Tea sandwiches all kinds Cheese and Wine party recipes for cheese logs and dips, shopping notes and other tidbits for these friendly, simple parties. --> Picnics and Big Sandwich events planning guide, bulk recipes and quantity tables. Chocolate Fountains Set up, clean up, cautions, and quantities. Punches and Party Drinks A few of my creations. Ice Cream Socials, Affogato and Sundae Bars A dessert reception is a lovely after-wedding event or party. Here's how.

Salads that Hold Moroccan Couscous Salad, Next Day Many Layer Salad, Greek Salad for 100, new for 2009 Ellen's Kitchen Revamped Asian Noodle Salad Baked Desserts and Plain Cakes Cheesy Apple Crisp, Yellow Cake from scratch with Brown sugar frosting, Date Bars or B'Nana Custard Bars, Rozky- Traditional Slovak Raisin Pastries

Quantity Cooking In The Home Kitchen

Once A Month Cooking (OAMC), Freezer Cooking or Megacooking Ellen's Kitchen OAMC Recipe Index and links. The OAMC Novice read this first, before you start OAMC. Freezing Casseroles for OAMC with Pan Exchange Table What you need to know to freeze- and reheat- your own recipes successfully. Freeze these potatoes! Heard you can't freeze potatoes? Try freezable Hashbrown Breakfast and other potato tricks. Freezer sauces and salsas new Make these for your freezer burritos or enchiladas. One person OAMC plan. new --> An OAMC Plan for a 10 person soy vegetarian household new with shopping list, prep, and recipes. Beef chunk and ground beef preps for OAMC cooking. OAMC for Singles and Pairs new OAMC for singles and pairs improves nutrition, increases variety, reduces food costs for small households, too. new -->Coming in March, breakfast burritos, quiches, muffins and other choices. Your freezer is healthier and cheaper than any drive in window! Freezable Burritos Freezable Quiches new from classic Quiche Lorraine to Breakfast Pizza. --> Entree Exchange Club Freeze it, exchange it or throw a big party once you learn quantity cooking you have a lot of options. OAMC Techniques and Tips Some spices and flavoring don't freeze well. Look here for wrapping tips and other hints for OAMC. Help translating cups to pounds for your shopping list Quantity cooking and OAMC: two variations on the same theme. Once a month cooking notes and OAMC links- a work in progress

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.


Watch the video: Χοιρινή Τηγανιά με Μαύρη Μπίρα. Άκης Πετρετζίκης (May 2022).