Category: Make It Yourself

How to Measure Ingredients

This how-to post is for all those cooks just starting out in the kitchen.  What may seem old hat or common sense to an experienced cook, can be bewildering and lead to unhappy results for a new cook. Flour – Without an actual sifting tool,  stir flour in it’s container with a spoon or whisk. […]

Read More

How to Pressure Cook Green Beans and New Potatoes

Folks, there’s nothing hard or scary about using a pressure cooker.  I’ve heard others (folks that have never cooked with a pressure cooker) carry on urban legends about exploding pots.  I say, “bah humbug!”  Pressure cookers are no different than any other appliance you properly use and care for in your kitchen.  Once you’ve read […]

Read More

How to Preserve Peeled Garlic Cloves

Have you ever purchased one of those large containers of peeled garlic from any Buy-In-Bulk-Warehouse to save yourself time and money?  BUT THEN, after you got home you learned the garlic has an expiration date and you only have 3 weeks to eat 3 pounds of garlic!  YIKES. If you have tons of unpaid bills […]

Read More

How to Bake Perfect Baked Potatoes

Not matter how you eat it, on the side of a fresh grilled steak or as the main event on your veggie plate, baked potatoes are down right soul satisfying.  They’re so friendly with all the other food groups, too.  Baked potatoes work so well with zucchini, spinach, mushrooms, broccoli, onions, a variety of peppers, […]

Read More

Moist Garlic Cheddar Biscuits

These Garlic Cheddar Biscuits are everything you expect them to be.  Thick in size, light in texture, crispy shiny tops, crunchy browned bottoms, moist and soft in the center, and full of fragrant garlic and salty cheddar cheese in every bite.  That’s what I’m talkin’bout! Biscuits that make you want another and another and another… […]

Read More

Glossary of Simple Cooking Terms

À la King — Served in a rich sauce containing mushrooms, green pepper and pimento and often flavored with sherry. Aspic — A well-seasoned jelly made from stock, broth or tomato juice. Au Gratin — With a browned covering or crust of bread crumbs, often mixed with butter or cheese. Bake — To cook in […]

Read More

Useful Information: Herbs and Spices

The Care of Spices: Spices should be full-bodied and fresh; they do not improve with age, some people like to grow their own spices and herbs in their own garden, since is a hobby many enjoy, some even decorate with accessories from glowdecoration.com so they feel better while they’re working on growing ingredients as spices.  […]

Read More

Simple Homemade Pie Crust That Won’t Let You Down

Making pie crust on your own should not be stressful; it should fun, easy, less expensive than buying it, and taste incredibly better.  If you’ve never tried it, don’t be afraid.  It’s no biggy.  All you need is a few tips before you get started, because there’s not much to the ingredients. Relax and don’t […]

Read More

Preparing Sirup or Syrup for Canning Fruits

To 1 cup of sugar add the amount of water indicated below for the kind of sirup desired.  If desired fruit juice may be substituted for part of all of the water. Thin Sirup calls for 3 cups of water to yield 3 1/2 cups of sirup. Medium Sirup calls for 2 cups of water […]

Read More

How to Dry Fresh Herbs in a Microwave

It’s that time of the season when the days are growing shorter and the garden is giving up the last of its fruits.  The herbs are still full, but it’s just a matter of time when all that will remain is faithful Rosemary. My Basil plants are BUSHY and it’s a good time to harvest […]

Read More

Grilled Jalapenos

When you’re in the mood to bring on the heat, go ahead and grill up a batch of jalapenos to have ready for spicing up your other recipes. Start with two skewers, wood or metal is up to you.  With the two skewers parallel to each other, push the pepper onto both skewers so there’s […]

Read More

Homecooked Black Eyed Peas

2 pounds fresh shelled black eyed peas 1 tablespoon oil or bacon drippings 1 1/2 teaspoon salt 1/4 teaspoon pepper enough water to cover peas in the pot Place all the ingredients in a large pot over medium high heat. Make sure you have enough water to cover the peas with 2 inches of water. […]

Read More

From Raw to Roasted Shelled Pumpkin Seeds

Have you ever picked something new at the grocery store that was too interesting to pass up, then after you got home, you thought, “Now how do I cook it?” Last week, I couldn’t resist buying a scoop of raw pumpkin seeds from the nearest foodie mart dry bulk bin section. (I always save money […]

Read More

Garlic and Garlic Oil- Safe Methods for Storing and Preserving

WHAT IS GARLIC? Garlic (Allium sativum) is a member of the Amaryllis family (Amaryllidaceae), which also includes leeks, onions, and shallots. It is a perennial with an underground bulb (head) composed of pungent bulblets commonly called cloves. Approximately 90 percent of the garlic grown in the United States is grown in California. California Early and […]

Read More

Grill Roasted Bell Pepper

Ever have those days when you feel like grillin’ ANYTHING, just so you can grill? I threw on a couple of red bell peppers the other day, just because.  I took great pleasure in watching the skins turn black, knowing full well the inside was growing sweet and tender.  Turning every now & then, making […]

Read More