Antojitos or "little cravings" are small dishes of traditional Mexican cuisine that bring Latin flavor into your kitchen.

(ARA) – Most at-home chefs have five to 10 go-to recipes for the week, leaving them in a repetitive cooking rut. Whether you’re a seasoned chef or just making your way around the kitchen, exploring different cuisines and experimenting with flavors can be simple and bring fresh life and authenticity to everyday meals. One tasty cuisine with readily available ingredients that is growing in popularity in the United States is Latin cuisine.

“Latin and Mexican flavors offer rich, bold tastes, textures and possibilities,” says 2008 James Beard Award winner Chef Michelle Bernstein-Martinez, author of the new cookbook, Cuisine a Latina. “Authentic, ethnic ingredients are widely available in supermarkets, allowing any at-home chef to try something new in their meals.”

Here are a few of Bernstein-Martinez’s secrets to bringing her love of Latin and Mexican flavors to your kitchen:

Fresh, natural ingredients
The ingredients you choose for your dishes are just as important as the preparation of the food. Latin meals are known for their freshness and authenticity. To kick things up a notch, incorporate different fruits and vegetables such as plantains, limes, avocados and Spanish or yellow onions into everyday meals. Adding spices like ginger, chilies and cilantro, often used in the Latin culinary world, can add bold flavor to a dish.

One of the top and most easily accessible ingredients in Mexican cuisine is cheese, so look for natural and authentic cheeses with distinctive and full flavor, such as the El Regalo Manchego and Anejo Enchilado found in Sargento Artisan Blends Shredded Authentic Mexican Cheese.

Comfort food
Many Latin dishes offer the hearty and rich characteristics of comfort food, with a few twists and exciting flavors. Creamy polenta (corn grits) with sausage, poblano peppers stuffed with shrimp and rice and chili-spiced onion rings with Mexican cheese fondue are all rich and warm meals sure to become favorites.

Authentic antojitos
Antojitos, also known as appetizers or “little cravings,” are small dishes of traditional Mexican cuisine. Often found in Latin restaurants, these small meals are great for entertaining or offering variety during dinnertime. One antojito recipe idea is mini open-faced plantain sandwiches with grilled steak, avocado, chilies and Sargento Artisan Blends Authentic Mexican Cheese.

This recipe for Sweet Corn and Cheese Empanadas by Bernstein-Martinez is another antojito that is sweet, savory and perfect for bringing Latin flavor into your kitchen.

Sweet Corn and Cheese Empanadas
Serves 4

Ingredients
Dough:
2 cups all-purpose flour
1 teaspoon salt
1/4 pound plus 2 tablespoons butter, cut into small cubes
1/3 cup cold water
Canola oil for frying
*May substitute refrigerated or frozen pie crust dough

Filling:
1 tablespoon butter
1 tablespoon oil
1 Spanish or yellow onion, chopped fine
4-1/2 cups (6 ears) corn, off the cob
1 tablespoon granulated sugar
2 tablespoons heavy cream
Salt and pepper to taste
1 bunch scallions, sliced thin
1 cup (4 oz.) Sargento Artisan Blends Shredded Authentic Mexican Cheese
1 tablespoon chopped Italian parsley

Directions
1. Preheat oven to 375 to 400 F.

2. To prepare the dough: Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest.

3. To prepare the filling: In a saute pan on medium heat, place the butter and oil. Add the onion, cook for 3 to 4 minutes; add the corn. Cook, stirring, for about 4 minutes. Lower the heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add the scallions, parsley and cheese. Stir until all ingredients are incorporated well. Remove from heat and allow to cool in the refrigerator.

4. Roll the dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling into the center of each circle. Moisten the exposed dough with water. Fold the empanada in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.

5. Bake about 10 minutes or until golden or heat 2 inches of oil to 325 to 350 F in a large pot; fry in hot oil until golden.

For more recipes, visit Sargento.com.

Courtesy of ARAcontent

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From Creme Fraiche to Ricotta Cheese

(ARA) – Whether you’re looking to liven up your favorite soup, add a creamy twist to a newly-discovered dessert or lighten your grandmother’s old-fashioned pancake batter recipe, look no further than a few simple ingredients that can easily become a part of your culinary line-up.

One of these increasingly popular staples — creme fraiche made with Real California Milk offers an easy, flavorful, special touch to thicken soups, top fresh fruit, make custard creamy or give mashed potatoes more body. Creme fraiche also stays fresh for up to 12 weeks, making it a cost-effective staple to keep in your refrigerator and usable in multiple dishes.

Using creme fraiche as an added ingredient or a substitute to recipes is a surprisingly easy and inexpensive way to pep up many everyday meals, but it’s not the only secret to success. Try using these other dairy products as simple ingredient suggestions to bring out the best in your recipes:

* Fold ricotta cheese into pancake batter to make it lighter and fluffier.
* Drain low-fat yogurt through a coffee filter for a few hours and sweeten with honey for a rich-tasting, low-calorie dessert topping.
* For the most tender fried chicken, marinate overnight in buttermilk before breading.
* Use milk instead of water in bread dough for a sweeter, more tender crumb.
* To thicken sauces without lumps, knead together equal amounts of butter and flour and stir into hot sauce.
* Add a spoonful of heavy cream to scrambled eggs just before they are done to make them extra-rich and creamy.

For more tips and recipes using California dairy products like creme fraiche that carry the Real California Milk seal, check out www.RealCaliforniaMilk.com

To start discovering the unexpected with creme fraiche, try this easy recipe using California creme fraiche:

Baked Pears with Creme Fraiche

Yield: 6 servings

Ingredients:
3 medium pears, peeled, halved and cored
1/2 cup packed brown sugar
1/4 cup water
1 teaspoon apple pie spice*
1 teaspoon vanilla
1 cup creme fraiche
2 tablespoons sliced almonds, toasted (optional)

Instructions:
1. Heat oven to 350 F. Place pear halves, cut side down, on cutting board. Starting about 1/2-inch from stem end, make 7 lengthwise cuts in each half, cutting to the bottom but leaving pears slices attached at the stem end. Arrange pear halves, cut side down, in an 11 x 7-inch baking dish.

2. In small saucepan, combine sugar, water, apple pie spice and vanilla. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour sugar mixture over pears.

3. Bake, covered, 40-45 minutes or until pears are tender, basting occasionally with sauce.

4. Spread two tablespoons crème fraiche onto one side of each of 6 dessert plates; spoon one tablespoon sauce from pears on the other side. With slotted spoon, place pear half in center of each plate; garnish with almonds, if desired. Serve immediately.

*To make apple spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice and 1/8 teaspoon ground cardamom.

Recipe provided by the California Milk Advisory Board and Bellwether Farms

Courtesy of ARAcontent

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I have to admit, I like spicy foods. Mind you, I don’t like to cry while dining, or break a sweat, but a good kick is always appreciated (I don’t think I’d ever survive eating in England!).

Late summer is a great time to get to know chiles, whihc are Latin Am,erican fruits, by the way.

Chiles not only contain vitamins A and C, but also capsaicin, a spicy compound that increases circulation, mutes nerve sensitivity and may even help with weight loss.

However, not all are hot.

The mildest of them all are the Anaheim, which are long, skinny and lime green with a tough skin. These are best used peeled or roasted to add a smoky flavor to foods.

Jalapenos are medium hot, small, dark green and can be chopped and added to almost anything you want a kick in (jalapenos are called chipotle when they are smoked).

Poblanos are also medium hot, and are larger, dark green with a hint of purple, and are often used in rellenos and moles.

The hottest of the bunch are Habaneros, whihc are small and lantern shaped, orangey-yellow in color and can burn you even when handling them. With these babies, a little goes a long way.

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Quick and Easy Meals on a Back-to-school Schedule

The start of a new school year means increasingly busy days are here. When your schedule suddenly fills with juggling work, soccer practice, PTA and carpool, the urge to grab dinner on the fly becomes more and more enticing. A few easy tips will help you get simple, delicious and healthy homemade meals on the table in no time.

Plan Ahead.
Devote one afternoon to prep for the week’s meals. Chopping and slicing ahead of time will allow you to quickly grab what you need to cook weekday meals. Trimming the minutes it usually takes to have that delicious meal on the table will leave you feeling less hurried at dinnertime.

Create Homemade Frozen Dinners.
Instead of reaching into the freezer for another expensive, prepackaged processed meal, double your favorite healthy recipes, separate into individual portions and freeze for serving later in the week. The Reynolds Handi-Vac Vacuum Food Storage System is a handheld vacuum sealer that virtually eliminates freezer burn, making it easy to store your homemade frozen dinners. This makes for a less expensive and healthier alternative when dinnertime is tight. These good-for-you meals on the go are also perfect as an easy lunch to take to work.

Satisfy Picky Eaters.
In the mood to try that great recipe from the neighbor, but worried your picky eater won’t touch the spicy red curry? Freeze your family’s favorite dishes in individual portions — that way you are always armed with a Plan B if the hard to please eaters won’t bite on your occasional culinary adventure.

Let Kids Help.
Packing school lunches can be a time-consuming task during the busy morning rush. Measuring snack items like pretzels, nuts and cookies into single servings ahead of time shaves valuable minutes off lunch-packing prep. Reynolds Handi-Vac is easy to use, so kids can pack and seal their own lunchtime treats. With the lunch snacks already packaged to go, kids can have fun deciding what goes in their lunch.

Enjoy Mom’s Night Off!
Make sure your family isn’t missing out on a healthy and delicious meal because you’re taking a night off from the kitchen. A ready supply of individual meals that can be reheated and are ready to eat at any time will keep your family out of the drive-thru.

Courtesy of ARAcontent

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The Trend Toward Personalized Entrees Makes Home Cooking Fun, Healthy and More Affordable

Customized Food Comes Home

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Southern hostess Paula Deen, known as the “Queen of Southern Cuisine” burst on the food television scene in 2001 when she filmed a pilot called “Afternoon Tea Party” in 2001. In November 2002, the Food Network found a place in its regular schedule for her trademark hit show, “Paula’s Home Cooking.” Recipes from the show can be found on Paula Deen’s web site and on the Food Network’s site.

Paula’s Early Years

Paula’s overnight success on “Paula’s Home Cooking,” making recipes she has been working with all her life, followed many years of work in the restaurant, cookbook, and catering business. With her sons Jamie and Bobby, who often help cook recipes on “Paula’s Home Cooking,” Paula Deen owns and operates a successful restaurant, The Lady & Sons, in Savannah, Georgia.

Paula had a tragic early life, losing both her parents to death when she was 23 years old, and coping with bouts of agoraphobia while she struggled to make ends meet as a bank teller.

The 1990s

In 1989, after divorcing her first husband, Paula transformed her home cooking recipes into a catering business called The Bag Lady. She made sandwiches and other potable dishes, which Jamie and Bobby delivered to keep the business growing.

The Savannah catering business was extraordinarily popular, and in 1996 the catering business grew into the popular Lady & Sons restaurant, which popular newspaper USA Today named “International Meal of the Year” in 1999. Paula’s home cooking, along with recipes for Southern dishes like cheesy meat loaf, hoecakes, and garlic cheese biscuits, made the restaurant a perennial favorite with Southerners.

Cookbook Author

Paula incorporated her home cooking recipes in several cookbooks, notably “The Lady & Sons Savannah Country Cooking” and “The Lady & Sons Savannah Country Cooking 2.” She has since published two more cookbooks. In addition to her appearances on the Food Network, she has appeared many times on QVC and even on the Oprah Winfrey Show.

In 2007, Paula Deen published her autobiography, “It Ain’t All About The Cookin’.” The Food Network has also aired a video biography of Paula Deen on its biography series, Chefography.

Television and Film Star

In 2005, Paula Deen made he film debut in the Kirsten Dunst, Orlando Bloom “Elizabethtown,” playing a character much like herself in real life. The Food Network created a special presentation, “Paula Goes Hollywood” to commemorate her success.

Since 2005, Paula has filmed “Paula’s Home Cooking” and prepared recipes for the show, from her lakeside Savannah home.

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Cooking a turkey is actually pretty easy once you know what you’re doing. These tips for cooking a turkey will make everything go smoothly.

Tip #1 for Cooking A Turkey – Plan Ahead.

The truth is, it can be difficult to cook a turkey on short notice. In the United States, anyway, you need to plan ahead if you want to cook a whole turkey. Frozen turkeys are available year-round, but frozen turkey take a couple days to thaw, depending on how much they weigh.

Fresh turkeys can be cooked the same day you buy them, but in the U.S. you can only get fresh turkeys the week before the Thanksgiving holiday – unless you ask your grocer or meat market to order a bird especially for you.

If all else fails and you must have a turkey right away, you are best advised to buy a smoked turkey. A smoked turkey is fully cooked when you buy it, and all you have to do is heat it up and serve it.

Tip #2 for Cooking a Turkey – Use a Meat Thermometer

Turkeys come in a variety of different sizes, and ovens work in varying levels of efficiency. Eating raw turkey can make you and your guests very, very sick, so use a meat thermometer to make sure the internal temperature of the meat is at least 165 degrees Fahrenheit before you remove the bird from the oven. Insert the meat thermometer in the deepest part of the breast or thigh.

Tip #3 for Cooking a Turkey – Skip the Stuffing

Stuffing that’s cooked inside the bird is very tasty because it has been soaked in turkey fat; it is unhealthy for the same reason. Not to mention, there are issues with bacteria when you cook the stuffing inside the bird.

A turkey cooks faster without stuffing. It’s easier to maneuver because it’s lighter in weight when the stuffing goes in a separate casserole dish, not inside the bird. Stuff the turkey cavity with a bouquet garni or bundle of herbs to season the bird as it cooks, or stuff it with aromatic root vegetables like sweet onions and carrots. Discard the herbs and vegetables when you carve and eat the bird.

Tip #4 for Cooking a Turkey – Use a Cooking Bag

Sure, you can use a turkey baster to keep pouring hot juices all over the turkey, but a safer, more efficient way to guarantee that your turkey stays moist is to put the whole bird in a cooking bag. All the moisture will be trapped in the bag, making it next to impossible for your turkey to dry out.

Tip #5 for Cooking a Turkey – Let the Bird Sit

After you take the turkey out of the oven, the interior of the turkey will continue to cook for a short time after you remove it from the heat source. Don’t try to carve the turkey until all the juices have settled – usually about 20 to 30 m

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Pasta cooking is one of the all time most favorite types of cooking in the world. There are many reasons for this, but one of the most major is that there are so many different options. There are so many different varieties of pasta and pasta cooking recipes that everyone will be able to find at least one that they enjoy.

Simple Tips to Remember

There are many helpful tips and techniques that can be used in pasta cooking, and one is to salt the water. Most of us have heard about this before but many do not realize the importance of it. Salting the water not only helps to bring out the natural flavor of the pasta but also keeps the pasta from sticking to the pot.

Pasta should always be prepared just before serving it, and remember that the temperature of the water is not going to affect the end result of the pasta. Using hot tap water to fill the pot you are going to boil the pasta in will help to bring it to a boil faster however, and so this will be useful if you are in a rush.

Another tip to pasta cooking is to avoid using oil in the water. Although some people think that this helps by adding flavor to the water, this is actually not true and its usage will only end up making the pasta slippery which in turn will make the sauce slide right off of it when it is being served.

It is also very important when pasta cooking that you follow the cooking times on the package, because the cooking time will vary depending on the type of pasta that you are using. Draining the pasta immediately after it is done cooking is also going to be very important here and the pasta should remain a bit moist but not dripping wet. Saving a couple tablespoons of this water while you are straining it out may be helpful as well because this can then be added to the sauce if it needs to be diluted but without losing any of the flavor.

You can get your pasta to come out perfect each and every time as long as you take your time and follow the proper steps. Many people think that pasta is one of the easiest foods to cook but this is actually not true at all. Cooking pasta requires skill and it often takes quite some time for a person to be able to perfect this skill.

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Whether it is the famous thanksgiving holiday or any other time that you are considering making turkey, the turkey cooking time is very important. This is because you wouldn’t want the turkey to be overcooked and dried out. Similarly an undercooked turkey is not a great idea as while steak can be consumed rare, poultry should never be eaten until it is well done to prevent the spread of disease.

Variables

Turkey cooking time varies as it depends on a lot of factors. The biggest thing is the size of the turkey and then whether it was frozen or fresh, the method of cooking (such as roasting or frying) and the dish unused to cook it in and other such considerations.

There are several websites and cookbooks that provide you with a good enough guideline for turkey cooking time. If all fails you ca ask a trusted friend, mother or mother in law as they would be more acquainted with your recipe, the type of oven you have, the marinating techniques and the like as compared to a website that has standard times based upon weight.

Another alternative is to call the turkey hotline several manufacturers have started and ask an expert as to what they think is the best turkey cooking time. Because there are so many variables it is always best to check the internal temperature of the turkey with a cooking thermometer than to just set the timer and forget bout it.

Guideline

However, to get you started, here are some guidelines you can keep in mind so that your guests are not left waiting at the table. The general rule is that if your turkey weighs in the range of 10 and 20 pounds roasting for around five hours should be enough. The best way to know that your meal isn’t dried out is to check if an internal temperature of 165 degrees has been reached. If the bird is bigger, say in the range of 20 and 30 pounds, then around six hours should be enough time for roasting.

If the turkey is the main course, and it usually will be, it is even more important for it to be perfect as even if you mess up the appetizer, you can skip it and if your dessert flops, you can run out for some ice cream. However, if your turkey cooking time gets messed up, the only alternative will be to order pizza!

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Anyone who enjoys the taste of charbroiled foods should know that there is a way to get that delicious flavor in your food right at home. Outdoor fireplace cooking is how, and this is a style of cooking that has become incredibly popular, especially over the past few years in particular.

Buying the Fireplace

Obviously the first step to outdoor fireplace cooking is going to be purchasing the fireplace if you do not already have one. There are a few things you are going to want to consider here. If you are looking for warmth then you may want to get an outdoor fireplace that resembles a traditional campfire because these devices allow many people to gather around and use it for heat.

If you are more concerned with appearance then be prepared to spend a bit more money, because for the really luxurious models the price tag can get quite high. Some of the magnificent outdoor fireplaces are fairly large and so you will also need to consider the size factor, and how much room you have to spare on your patio or wherever you are planning to put the fireplace.

Cooking

Now that you are ready to start outdoor fireplace cooking, you will want to come up with some great outdoor fireplace cooking recipes. One of the quickest and simplest outdoor recipes you can make is Eggs on a Raft. The only ingredients required for this recipe are bread, butter, salt, pepper, eggs, and a frying pan.

You simply take a slice of the bread and cut out a circle about two inches in diameter, then toast it slowly and lightly on both sides. You can use a kebob or forked stick to toast the bread, and after it is lightly browned you want to melt some butter in the frying pan, put the toast in the pan and wait until it begins to sizzle. The egg should now be broken and put into the hole so that the yoke will stay put. Once the egg begins to cook you want to sprinkle some salt and pepper and after it is cooked to how you like it, you can take it off and serve.

Another great recipe for outdoor fireplace cooking is French toast. This is another very simple recipe and all you need is milk, salt, pepper, sugar, butter, and syrup or jam. Break the eggs into a bowl, and then you add about a cup of milk, as well as the salt, pepper, and sugar. Then you want to beat this mixture with a fork, wet the slices of bread in it, and put them in a hot frying pan to cook until browned.

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Outdoor cooking is very popular, and there are a few different reasons for this. For one, outdoor cooking allows large groups of people to come together and enjoy themselves, and so it is a great means of entertaining. Also, the food that is cooked here has a much different taste than the more conventional oven cooked food, and really offers a unique charbroiled flavor.

There is something really special about outdoor cooking although it does involve quite a bit of skill and innovation. With a little practice and some effort however, anyone can become a talented outdoor chef and learn to cook for their friends and family.

Getting Started

Anyone interested in cooking outdoors will first have to get the necessary equipment. The first and most important piece of equipment here is going to be what they will cook in. The two most popular options here are the outdoor fireplace and the outdoor brick oven. Both of these help to deliver the tastes and aromas that you are looking for and both have models that range from affordable to high priced.

It really depends on the type of outdoor cooking that you are planning on doing. If you are an experienced chef who is planning to cook regularly then it will be more worth it for you to spend a bit more money and get a high quality oven. If you are just a beginner and are not sure how often you will be using it, then the best idea, at least for now, will be for you to stick to a lesser priced model.

A grill may also be a useful tool here and will be a good purchase to make for cooking in the outdoors. This is because there may be certain foods, namely vegetables and legumes that will have to be grilled as opposed to cooked.

Recipes

Coming up with recipes for your outdoor cooking is one of the most fun parts. A good idea is to select a couple dozen recipes that you like and then make a little cookbook out of these so that you can use them in the future.

Bread is especially delicious when cooked in an outdoor oven or fireplace, as is pizza and most pasta dishes. The options are really endless here, and if you are serving for an event of some sort the best idea will be to ask around and find out what foods everyone likes so that you can create a menu that is going to satisfy everyone’s tastes.

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It comes around every year and yet, no one is ever really prepared for the hassle and stress that seems to come along with cooking thanksgiving turkey. In fact, there are women who have been in charge of cooking the thanksgiving turkey for 20 years and yet still, without fail, they get stressed and always seem to be running to the store for the last minute things they forget to buy.

You would think that after so many times, that most people would have it down pat but it may not be cause of a lack in cooking skills but rather something else. Most of the time the person who in charge of cooking thanksgiving turkey is more stressed about making everyone’s holiday picture perfect, than his or her abilities in the kitchen.

The best thing to do is to start preparing for this event a couple weeks in advance and go over your list of things to buy over and over again to make sure that there are not any last minutes items that are needed when all of the stores are closing down. Cooking thanksgiving turkey does not have to be stressful at all as long as you have everything that you need, you allow yourself plenty of time to prepare things, and you follow the directions completely. When all of that is done, cooking thanksgiving turkey will be a breeze.

How to Cook

For those who have been cooking thanksgiving turkey for many years, knowing how to cook it is not a problem they are going to have unless they are in search of a new recipe. But for those who have only been cooking thanksgiving turkey for a couple of years, or maybe this is even their first time, seeking advice early on is the best thing to do. There are many different techniques that are used when cooking thanksgiving turkey so you may want to turn to an elder in your family line to see how they used to prepare theirs.

But for those where that is simply not an option, doing a little bit of research on the Internet will open up an entire world of recipes for cooking thanksgiving turkey. Often times, these different recipes were tried by others just like you and then they come back on and rate the recipe or give ideas on what could be better. As long as you give yourself enough time to start searching for the best recipes on cooking thanksgiving turkey, you should not have any problem at all.

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If you enjoy tasty cooked pumpkin seeds there are a couple of basic procedures you can easily utilize. Let’s take a look at easy ways to roast them in the oven as well as cooking them in the microwave. When you are looking for a snack, cooked pumpkin seeds are a good choice.

In the Oven

After you have acquired your pumpkin seeds you need some cooking spray, some olive oil or you can use butter if you desire. Some people choose to add some salt, onion powder, garlic powder, seasoned salt as well as other types of seasonings for cooking pumpkin seeds. Before you cook the seeds rinse them thoroughly and take off the pulp with your fingers. Drain them good and then spread them on some quality paper towels and allow them to dry out overnight. It’s a good idea to place some foil on your baking sheet.

Toss the seeds with some olive oil or butter or spray them with a cooking spray. You can add some salt to the pumpkin seeds as well as other types of seasonings. Take your time while tossing the seeds in order to get a good coating on the seeds. For cooking pumpkin seeds it’s recommended to cook them in a 250 degrees Fahrenheit oven for approximately an hour and it’s a good idea to toss them about every 15 to 20 minutes. Typically they will have a golden brown color when they are done. After cooking pumpkin seeds, allow them to cool off before consuming them. Keep the seeds in an airtight container and enjoy them when you want a tasty snack.

Microwave

For two cups of pumpkin seeds use about two tablespoons of olive oil or butter and you might want to add some flavor to the pumpkin seeds by adding some salt, onion powder, garlic powder or other types of seasonings. As with any type of method for cooking pumpkin seeds, rinse them thoroughly and remove the pulp and let the pumpkin seeds dry on a paper towel overnight.

When you are ready for cooking pumpkin seeds, put the olive oil or the butter in a baking dish that is safe for microwaves. Heat the pan on high for about 30 seconds and then place the pumpkin seeds in the pan and toss them around to get a good coating on the seeds. While cooking pumpkin seeds in a microwave oven, cook them on high for seven to eight minutes and they should have a light golden appearance when they are done. After they have been cooked, add the salt or garlic powder or other seasonings. Cooking pumpkin seeds is easy to do and they make great snacks.

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Do cooking measurements matter? When a recipe calls for a pinch of this and a dash of that, does it really matter how much you put in? What will happen if you leave an ingredient out?

If you’re an inexperienced cook, you wonder about the answers to these and other questions. Let’s take the mystery out of cooking measurements once and for all.

What’s a Pinch or a Dash?

A pinch of an ingredient (usually a spice) is literally the amount of the ingredient that can be held between your thumb, your index finger, and your middle finger. A small pinch is the amount of an ingredient that can be held between your thumb and one finger (take your pick which one you want to use). A dash, on the other hand, is a measurable amount – less than one-eight of a teaspoon but more than one-sixteenth.

Converting Cooking Measurements

Follow this table to convert U.S. measurements to metric:

1/5 teaspoon …. 1 ml
1 teaspoon …… 5 ml
1 tablespoon…..15 ml
1 fluid ounce…..30 ml
1/5 cup ………..50 ml
1 cup ………….240 ml
2 cups (1 pint)…470 ml
4 cups (1 quart)… .95 liter
4 quarts (1 gal.)….3.8 liters
1 oz. weight…….28 grams
1 pound ………..454 grams

What If It Gets Left Out?

Including all the minor ingredients is more important in baking things like cakes, cookies, and pastries, than it is in meat loaf, omelets, and salads. Generally speaking, it’s a good idea to follow the recipe. Whoever wrote the recipe experimented with the cooking measurements to get them just right.

Now, if you know you can’t stand the taste of cumin, and you want to substitute oregano for cumin in a meat loaf recipe, that’s one thing. But leaving ginger out of ginger spice cookies is just wrong.

Measuring Tools

The importance of cooking measurements has led to a whole industry of cooking measuring cups and spoons. One of the most popular cooking measuring cup sets today is a blue ceramic set that looks just like a big coffee cup, marketed by Nigella Lawson the beautiful and famous television chef.

The most popular measuring spoons are heart-shaped measuring spoons by RSVP International. These spoons have arrow handles and heart-shaped measuring spoons. They make the user smile every time they use them.

The final cooking measurement device every cook needs is a scale. The best scales are digital, with the ability to accurately weigh items in bowls or plates or on slips of waxed paper.

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The First Step

The first thing you should do if you are going to be cooking for a crowd is determining just how many mouths you are going to be feeding. Count and then count again, and then add on to this a bit just to make sure that you will have enough, especially in case some people are extra hungry.

Recipes

You will then have to come up with some large quantity recipes. Keep in mind that many of the standard recipes can be multiplied in order to feed larger crowds, whereas some are meant to be prepared for a smaller number of people. Also remember that not all ingredients need to be multiplied. If the recipe calls for fat for sautéing for instance you will not need to multiply this, and rather just use exactly what is called for in the original recipe.

Preparation

The preparation process is incredibly important when cooking for a crowd. First you should make a list of all the dishes that you are planning to prepare, and even make a menu if you can so that the guests will be aware of what to expect. Some of the kitchen work can be done ahead of time in order to save you time when the day actually comes, and this includes chopping vegetables, and making stews and sandwiches.

The presentation is going to be very important here so make sure that you have enough dishes and silverware and that it all matches or at least goes with a certain theme. You really want to tie everything in together and not only the dishes but the food as well. Each different course should be separate and have its own look and taste but they should all tie in together in some way.

Cooking for a crowd can really be quite an enjoyable experience as long as you take the time to prepare and follow the right steps to make sure that you make enough food and that your guests are pleased.

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You can even make bread with a Dutch oven as well as cobblers made with fresh fruit. Some campers have even made a tasty pizza with this nifty invention. Some camper guides to outdoor cooking will even recommend making a cake in a Dutch oven. You can basically make most of the meals that you make at home while camping if you cook with a Dutch oven.

While reading a campers guide to outdoor cooking that recommends utilizing a Dutch oven you will probably discover there are two types of cooking with the Dutch oven. You can place the food items into the Dutch oven or with the other technique you place the food items into another container which is then situated on a trivet which is placed in the bottom of the oven.

Aluminum Dutch Oven

Dutch ovens are made from cast iron or aluminum. The aluminum ovens are much lighter than the cast iron ovens. The aluminum Dutch ovens won’t rust and they are easy to clean up after your meal with soap and water. The aluminum models will heat up quicker when compared to the cast iron ovens, however you will probably have to use more coals for an aluminum oven.

Cast Iron Dutch Oven

Experts who write a campers guide to outdoor cooking typically recommend a cast iron Dutch oven when weight is not a primary factor for the campers. They retain their heat effectively and food will not burn as easily when compared to an aluminum oven. Cleaning up the cast iron Dutch oven requires more work than the aluminum version and rust can occur in the cast iron Dutch oven if it is not protected. You will have to perform a procedure to protect the oven from rusting after every time you have cooked.

A good campers guide to outdoor cooking will also provide some useful tips for cooking with a Dutch oven. When roasting meats and vegetables you will want a heat source that is situated on the top as well as the bottom of the oven. Place some coals underneath the Dutch oven and place some on the lid. While baking with the Dutch oven place coals on the bottom and on the lid but place about three times more coals on the lid. If you are going to fry some foods or boil a meal place all the coals underneath the Dutch oven. If you are going to simmer a meal place most of the coals underneath. There should be about four times more coals placed underneath than on the lid. A good camper’s guide to outdoor cooking will usually teach you how to use a Dutch oven and give you some easy recipes to take with you when enjoying the great outdoors.

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Many people find themselves living alone for any of a number of reasons. It could be that they are a young person just striking out on their own. They could be a college student living in a dorm or apartment. They could even be some who was recently divorced or widowed. Living alone has it’s advantages and disadvantages, but one thing many people don’t realize is how challenging cooking for one can be. Most people, especially if they’re just starting out, can’t afford to eat out every night, and you can only eat so many microwave T.V. dinners. Eventually, you’re going to want to cook an actual meal. Try some of the following tips if you find yourself cooking for one.

Common Problems

One of the biggest complaints from people who live alone is the fact that most recipes that you find in books or elsewhere are designed to feed at least four. You may wonder why they don’t just half or quarter the ingredients, but if you’ve ever tried to do so, you’d know that it’s not as easy as it sounds. You may end up with more hassle than you started with. A simple solution to this would be to prepare the full recipe, and freeze what you don’t intend to eat at the time. This will not only save you from having to waste uneaten portions, but it will also save you from having to plan a meal later on.

Another problem with cooking for one also has to do with leftovers. It’s easy to get tired of eating the same thing over and over again. Even if you freeze your leftovers, you could find yourself becoming bored with the same dish. This problem can be solved with a little creativity. You can eat the same entrée for a couple of nights in a row without sacrificing variety. If you change the way it is prepared or served each time, it will feel like a completely different meal.

Cooking for one also becomes a challenge when you’re at the market. Usually, you get better deals on food items when you purchase them in larger quantities. This is especially true in the case of canned goods, such as fruits ad vegetables. Even though it seems like you are getting a bargain when you buy the larger cans, when you think of the unused food that is wasted, it just doesn’t make sense. Even though purchasing the smaller amounts doesn’t seem very cost effective, at least you’ll be getting your money’s worth by using it all. You also won’t have to feel guilty about wasting food all the time.

It’s also easy to skip meals because you don’t feel like cooking for one. Sometimes it’s easier to just raid the snack cupboard since there’s no one else to cook for. Obviously, this is an unhealthy habit to get into. If you do give in to the temptation to skip cooking meals, make sure you have some healthy snacks on hand so you don’t have to feel guilty about stuffing your face with junk food.

If you’re new to it, cooking for one can be a bit tricky. However, with some of these helpful tips and a little bit of experience, you’ll catch on to it in no time.
 

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Cooking for a crowd can be daunting, but with the right equipment and adequate preparation, you can pull it off. Whether you are cooking for as few as ten or as many as a hundred people, the key is to be safe, organized, and prepared.

Play It Safe

You should be aware of the health risks associated with cooking meals for a crowd. Hot food not only has to be cooked to a certain temperature, it has to remain at that temperature until it is served. Similarly, cold food has to be kept cold until you serve it. When food is improperly cooked or cooled, bacteria can grow and reproduce, sickening everyone who ate the tainted food.

What’s a cook to do? When you’re cooking for a crowd, use instant-read thermometers to monitor the temperatures of your large-scale dishes to make sure no one gets sick. If you’re cooking ahead for a crowd, and you need to cool, say, a large pot of soup or broth, ladle the hot liquid into several small containers so each container can cool more quickly, inhibiting bacteria from forming.

Quantities – Rule Of Ten

At large dinners and potlucks, it seems like there’s way too much food, or not enough food. Try to have just enough food by planning quantities carefully.

When you’re cooking for a crowd and you need to figure out whether to double, triple, or quadruple you recipe, follow the catering Rule of Ten. When cooking for a crowd of ten adults, serve:

• Four pounds of meat
• Three pounds of potatoes (to make potato salad)
• One pound of dry pasta (to make pasta salad)
• Two to three pounds of pre-cooked, peeled shrimp
• Two pounds of clams or mussels
• One-half gallon of soup or stew, if served as an appetizer
• One gallon of soup or stew if served as a main dish
• Two pounds green salad, or three large heads of lettuce
• Three cups of salad dressing for all that salad.
• Twenty cocktails per hour
• One gallon of punch

If you are cooking for a crowd of ten that loves cocktails, remember to have on hand ten pounds of ice and a variety of soft drinks. A standard cocktail uses 1.5 ounces of liquor, so plan on getting 16 cocktails from each 750 ml bottle.

Cooking Supplies

Finding pans, bowls, and dishes when you’re cooking for a crowd can be a challenge. You can buy large, disposable foil baking pans, but they can be flimsy when loaded with hot, heavy food. Your best bet is to rent professional catering equipment, including large coolers, so you have all the supplies you need and you can concentrate on the food.

Stay Organized

Things can get pretty crazy when you’re cooking for a crowd, so make a list of every dish you’re serving and check the list frequently. You don’t want to have the party end and the guests go home only to find that you have six gallons of uneaten potato salad in the cooler because you forgot to serve it.

Being prepared and organized takes the guesswork out of cooking for a crowd. When the party’s over, kick off your shoes, put your feet up and congratulate yourself on a job well done.

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If fried chicken and deep dish pizza are staples for your family, cooking light may sound very hard to do. However, the key to cooking light is not to make a big deal about it. Do not tell your family that they will never have fast food again or that they can only snack on carrots while watching television; such drastic announcements will not help you in any way. The plan to start cooking light will backfire with grumbles and groans all around.

However, if you make subtle changes slowly and gradually, your family may actually enjoy the light cooking you prepare without even noticing it.

Whole Grains

If you are a big pasta fan, start mixing 100 per cent whole grain pasta such as spaghetti or other shapes into your regular meals. A few strands of browner colored spaghetti here and there will not throw your family off. Gradually increase the ratio of brown to white and mix it with a lot of veggies and they will not be able to tell the difference. If they do notice, ask them if they feel there is a drastic difference in taste. When they answer in the negative, you will have won your first battle.

Sneak in Veggies

There are lots of recipes to be found on the internet and in books on how you can make zucchini muffins and carrot pancakes and no one is the wiser. Many popular fruit juices have started including healthy servings of veggies in their fruit juices so that your children get their daily recommended amounts without it having to be a big issue.

Switch to Low Fat

In any recipe you make, whether it is for brownies, Alfredo sauce or meatloaf, you will come across the need for milk, cheese and other such products. Thankfully today, cooking light is made easier with reduced fat and fat-free versions of many of the staples. When mixing milk, cheese and butter for macaroni and cheese, use skim milk, reduced fat cheddar and vegetable spread instead of the regular ingredients and your children will barely notice the difference.

Simple Substitutes

Use no calorie sweeteners for your cookies, unsweetened apple sauce instead of butter or oil when baking and switch to canola or olive oil and cooking light will neither be a chore for you nor a big problem for your family.

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Years ago most cooks used their memory when cooking and cooking measurements was something of a guess. A dash of this and a pinch of that usually described the amount of a dry ingredient used in a recipe. Depending on where you live and what you are cooking, measurements are typically given in teaspoons, tablespoons and cups, in the United States and in countries that use the metric measurement system grams and milliliters are most often used.

Cooking measurements will also include ounces, either fluid ounces or dry ounces, depending on whether the ingredient is wet or dry, but when following a recipe common sense prevails. Some of the most basic cooking measurements are learned while in grade schools, but there may be some equivalents that seem unnecessary to learn. For example, if a recipe calls for one cup of an ingredient, a one-cup measure is usually used. However, if you don’t have one, just add 16 tablespoons.

During the early to mid 20th century, many recipes called for cooking measurements that were somewhat subjective such as drop, dash and pinch. To many a pinch would be as much of a dry ingredient that the cook could pinch between the thumb and first finger. In reality, a pinch is one-fourth of a teaspoon.

Need Math Whiz For Changing Recipes

Many times, recipes are written down to realize a certain amount of the product being cooked. Many recipes for cookies, for example will produce between two and three dozen baked cookies. To make a larger batch the cooking measurements will have to be altered evenly to make the finished product come out correctly. Some of the measurements can simply be doubled if making a double batch but knowing that a dash equals .06 of a teaspoon will reveal that two dashes equals one 12th of a teaspoon.

One of the easiest conversions in cooking measurements is teaspoons, as everyone knows that three teaspoons equal one tablespoon and since 16 tablespoons makes a cup, it will take 48 teaspoons to equal a cup. Instead of writing the recipes with these cooking measurements, it is much easier to write it as one cup. It is easier to measure out as well.

However, there are going to be times when simply doubling a recipe can end in questionable results. A recipe calling for a teaspoon of salt for example, if doubled may end up with more salt in the food that wanted. While most cooking measurements are accurate, slight variations can be used to adjust the taste of the individual cook.

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