Author: shawn
Website: http://feedproxy.google.com/~r/FirstTimersCookbookShawnBuche…

            I have a child that is allergic to eggs, milk, soy, etc. So I use replacement recipes a lot.  When I’m using egg replacers all the information says “choose your replacer based on whether the egg is acting as an emulsifyer, binding agent, or leavening agent.”  How am I supposed to know?  Also, which replacers are for which things?  Here are my (three) replacer recipes:

1.     1 tsp. baking powder, 1 T. liquid, 1 T. vinegar

2.     1 tsp. yeast dissolved in 1/4 cup warm water

3.     1 packet gelatin, 2 T. warm water. Do not mix until ready to use.

  Tiffany, UT

First Timers Guide to Using Eggs in Recipes

Eggs have a lot of different uses.  Namely, as an emulsifier, a binding agent, a leavening agent and not to mention just plain old eggs that you cook and eat.  Now, I’m sure that most of you are thinking, what is an emulsifier, binding agent or leavening agent?  Well, let me explain.

An emulsifier would be when you use eggs to make…

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Author: Shad0w
Website: http://www.recipeslib.com/cook-books/martha-stewart-cookbook…

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Author: Shad0w
Website: http://www.recipeslib.com/marinade/marinades-smoking/70433-m…

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Author: sarasinnard
Website: http://mothersrecipebox.wordpress.com/2010/02/11/roasted-car…

Roasted Carrots and Pearl Onions with Pine Nuts

Roasted Carrots and Pearl Onions with Pine Nuts

Simple, simple, simple. And sometimes the KISS principle is what we forget in cooking, right? This is so easy, and presents beautifully. Who says you need a roast to roast carrots???

Ingredients

• 10 – 12 whole carrots
• 1 c frozen pearl onions (thawed)
• 3 Tbs olive oil
• 2 Tbs chopped garlic
• 2 Tbs balsamic vinegar
• 3 Tbs pine nuts
• Salt and pepper to taste
• Parsley for garnish

Directions

1. Scrub the carrots, and remove the ends.
2. Combine all ingrediets. Mixing to completly coat the carrots and onions with oil.
3. Place in a small caserole or on a baking sheet and broil on low (on middle rack) for 15 minutes. Ovens varry! Watch the carrots for excessive roasting.
4. Stir mixture, and roast to taste and texture another 5 – 15 minutes

Garnish with parsley and serve immediately.

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Author: Mark
Website: http://www.blogger.com/profile/05724027246990759522

OK, now, I think I’m finally getting the hang of breadmaking.  It’s only been, what, three years?  I may be slow, but I get there.

I used Jodi’s sweet sandwich loaf recipe for dutch oven bread again, and I did a couple of things differently.  One thing I did was to sift the flour.  I’d seen Emeril talking about making pasta and he said to sift the flour to “aerate” it.  That sounded intriguing, so I did it.  The crumb did turn out very light this time, and that might be why.

Otherwise, I did it just like I did before, except at the end, when I cooled it off on my new cooling racks.  That also made a difference.  The bottom crust was very soft and moist as I pulled it out of the dutch oven, and as it cooled in the open air, it firmed up a bit.  When I finally broke it apart to slice up for sandwiches at lunchtime, it was light, but solid.  Nothing doughy at all, like last time.  The top crust turned out a little dark, but it was still pretty soft. 

All of that had to do with heat… (Read the rest of this article at the following article source link for the full story)

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Author: Mark
Website: http://www.blogger.com/profile/05724027246990759522

Cookin’ Without a Net

I’ve rambled on and on here from time to time about food and cooking as art.  Art, in my mind, is basically a vehicle for personal exploration and expression.  So, in order for an activity to qualify as art, it has to come from somewhere inside me and teach me something about myself, and then it has to help me share that discovery with others.

I think I’ve only achieved that level a few times in my culinary life.  Frankly, I’ve only done it a few times in song and even fewer in my efforts at visual art.  But nonetheless, it is a challenge for me.  That’s one reason I keep trying.

One thing that is for certain: it’s very difficult to discover something about yourself, and even more so to express that self-awareness when you’re cooking someone else’s recipes. 

This morning, as I was catching up on other people’s blogs, I came across a posting on “The Back Porch Gourmet” all about cooking without a recipe.  At first, I thought to simply comment on his post, but I… (Read the rest of this article at the following article source link for the full story)

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Author: Shefali Dhamija
Website: http://blog.merosys.com/restaurant-menu/mistakes-that-lead-y…

Everyone in the restaurant business knows how tough the restaurant business is. Sometimes opening up a restaurant may be one of the worst investments. Most restaurant fail. According to Cornell University, and the National Restaurant Association, 60% of restaurants fail within the first three years of operation. After five years, the number might be as high as 75%.

While the risk of opening a restaurant is huge, the reward can also be huge. If you follow the right concept, and manage it well, you could see your investment paid off in few years. All you need to do is to avoid these top reasons behind the failure of a restaurant.

1) No Unique Selling Point: It is not just food that appeals to the customers, they need a reason to come to you instead of your competition.

Good food and/or service is not a unique selling point. It does understate the importance of great food and service, but it isn’t the only reason someone is going to try your restaurant. If you want to offer…

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Author: admin
Website: http://matchingtop.com/?p=1238

Ingredients
4 Mission Life Balance Whole Wheat Tortillas warmed
12 eggs, whole
Salt to taste (optional)
Pepper to taste (optional)
Vegetable cooking spray
12 slices fully cooked bacon chopped into bite size pieces
4 tablespoons grated cheddar cheese

Preparation
In a small bowl; whisk eggs with salt and pepper (optional), to evenly combine.
To make 1 burrito: heat non-stick saut? pan over high heat.
Spray pan with vegetable spray; add equivalent of 3 whole eggs to pan. Soft scramble eggs, taking approximately 30 to 45 seconds.
Add 2 tablespoons chopped bacon (equals 3 strips chopped) and 1 tablespoon cheddar cheese to eggs and stir to combine, melting cheese.
Spoon hot egg mixture into center of a warmed tortilla; roll burrito style and serve. Repeat steps 2 to 5 for remaining 3 tortillas.

Preparation Time
3 minutes

Cooking Time
1 minute

Serves
Serves 4

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Author: admin
Website: http://matchingtop.com/?p=1235

Ingredients
1 cup fat free milk
1 cup unsweetened frozen strawberries
1/2 cup Post Fruit & Bran with Dates, Raisins, Walnuts cereal
1 tablespoon honey

Preparation
PLACE all ingredients in blender container; cover.
BLEND on high speed 30 seconds or until well blended.
POUR into large glass. Serve immediately.

Serves
Makes 1 serving

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Author: admin
Website: http://matchingtop.com/?p=1232

Ingredients
1 loaf French baguette bread
1 cup cold skim milk
1 (4 serving size) package banana cr?me fat-free sugar-free instant pudding & pie filling
1/4 cup Simply Jif® Creamy Peanut Butter
1/2 cup chopped ripe banana
1/2 cup chopped fresh strawberries, drained
1/2 cup chopped pineapple, drained
Ground cinnamon
Fresh lemon juice

Preparation
Cut bread into slightly angled 1/4 wide slices.
Brown slices on both sides under broiler. Whisk together milk and pudding mix until lump-free.
Add peanut butter mixing until well combined. Just before serving, combine fruit.
Spread a scant tablespoon of pudding mixture on each bruschetta; top with 1 tablespoon of mixed fruit.
Garnish with a sprinkling of cinnamon; serve immediately.

Preparation Time
25 minutes

Serves
Makes 12 servings (2 slices each)

Notes, Tips & Suggestions
Note: To avoid discoloration of bananas, sprinkle with fresh lemon juice after chopping.

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