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By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!

Thursday, March 18, 2010

Planters Punch

Planters Punch is a favorite at Mardi Gras and there are several recipes for this cool summer cocktail. Try these recipes and find your favorite mix.

This is my favorite version...top shelf liquor only!

3 oz Myers's Original Dark Rum
3 oz Captain Morgan Silver Spiced
1.5 oz Grand Marnier
6 oz Orange Juice
6 oz Pineapple Juice
1.5 oz Lime Juice
1.5 oz Simple Syrup
4 dashes Bitters
2 oz Grenadine Syrup
1 Orange slices

In a pitcher combine Myers's Original Dark Rum, Captain Morgan Silver Spiced Rum, Grand Marnier, orange juice, pineapple juice, lime juice, simple syrup, bitters and grenadine. Pour into shaker and add ice. Shake and strain into an ice-filled highball glass. Garnish with orange slices.

This version is a bit lighter on the alcohol, but quite delicious.

1 oz Lime Juice
1 tsp Lemon Juice
2 oz Orange Juice
1 tsp Pineapple Juice
2 oz Light Rum (Bacardi Superior)
1 oz Jamaica Rum (Myer's dark)
2 dashes Triple Sec
1 dash Grenadine Syrup

Stir first 5 ingredients in an ice-filled cocktail glass. Add jamaican rum and stir. Add triple sec and grenadine. Garnish with slices of oragne, lemon, and pineapple, a maraschino cherry, and a sprig of mint dipped in sugar. Serve with a straw.

Another tasty version to try.

2 oz. Dark Rum
2 oz. Orange Juice
2 oz. Pineapple Juice
1/2 oz. Lime Juice
Dash Grenadine
Orange Slice & Cherry for garnish

Combine 3 juices and Rum in a shaker with ice. Shake well, and strain into an ice-filled Collins glass. Top with grenadine. Garnish with an Orange slice and a Maraschino Cherry.

For a thirsty crowd, multiply the recipe by number of servings and serve in a pitcher with ice.

Bahama Mama

1/2 oz Rum
1/2 oz Coconut Flavored Rum
1/2 oz Grenadine Syrup
2 oz Pineapple-Orange-Banana juice
1 cup crushed ice

Combine all ingredients in a blender. Blend until slushy.

Easy Mojito

A great cocktail for a warm summer night.

1.5 oz Rum
12 Fresh Spearmint Leaves
1/2 Lime
7 oz Club Soda
2 TB Simple Syrup (or 4 tsp. sugar)

Gently crush mint leaves and lightly squeeze lime in a tall glass. Pour simple syrup to cover and fill glass with ice. Add Rum, club soda, and stir well. Garnish with a lime wedge and a few sprigs of mint.

Spiced Warm Apple Cider

1 quart Apple Cider
1 Orange, peel and juice
2 Cinnamon Sticks
1 Whole Vanilla Bean
3 TB Sugar
2 Whole Cardamom Pods
5 Cloves
2 pieces Star Anise

2 oz Rum, per serving

Pour cider into a large saucepan.  Add all ingredients except rum to cider and bring to a simmer. Take off heat and let steep overnight. Strain and keep warm until ready to serve. Spike each serving with rum and serve.

Hot Buttered Rum

Here are 2 methods for making Hot Buttered Rum. The first is a fairly quick, ready-to-serve recipe you can use for guests while the second allows you to prepare just one serving at a time. Great for cold winter nights!

2/3 cup packed Dark Brown Sugar
1/2 cup (1 stick) Unsalted Butter, room temp
1/4 cup Honey
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves
Pinch of Salt
3/4 cup Spiced Rum
2 cups Boiling Water
4 Cinnamon Sticks for Garnish

In a medium bowl, use an electric mixer to combine the brown sugar, butter, honey, cinnamon, nutmeg, cloves and salt.

Transfer mixture to a 4-cup measuring cup.  Add the Rum and then the boiling water, stirring until the butter mixture is blended.  Pour into 4 mugs and garnish with cinnamon sticks.  Serves 4.

Hot Buttered Rum - Single-Serve Freezer Method

1 cup Unsalted Butter
1 to 1-1/2 cups Brown Sugar (adjust according to desired sweetness)
1 quart Vanilla Ice Cream, softened
1 tsp Nutmeg
1 tsp Ground Cardamom
1 tsp Vanilla

Blend all ingredients using a hand mixer, then freeze in a freezer-proof container.

To serve, combine one scoop of mixture with 3/4 cup boiling water and 1 ounce spiced rum. Add a cinnamon stick for garnish and serve.

Fruity Punch

Combine Diced Fruits such as:
Halved Red and Green Grapes
Chunks of Pomegranate
Sliced Star Fruit
Halved Kumquats
Halved Cherries

Pour chilled cranberry or pomegranate juice over the fruits and then pour chilled club soda or lemon-lime soda into the juice.

Paradise Punch

2 liters Ginger Ale, chilled
1 1/3 cups Apricot Nectar, chilled
2 cups Lemonade Concentrate, chilled
24 oz Unsweetened Pineapple Juice, chilled

In a large punch bowl, combine pineapple juice, apricot nectar and lemonade. Just before guests arrive add the ginger ale and some ice cubes.   Serves about 30.

Tropical Rum Pitchers

4 cups Pineapple Juice
1 cup Whipping Cream
2/3 cup Coconut White Rum
2/3 cup Spiced Dark Rum
1/3 cup Lime Juice
Ice Cubes
Pineapple Chunks and Lime Wedges for Garnish

Combine juices, cream and rums in a blender until smooth. Makes about 7 cups. Serve over ice in medium-sized water glasses and garnish with pineapple and lime. Serves about 6.

Simple Sangria Punch

1 bottle Chilled Rioja Wine, (a good quality Spanish red would be great)
1 cup fresh Bing Cherries, pitted and sliced
1 fresh Peach, sliced
1 Lemon, sliced
1 Orange, sliced
3 oz Orange Liqueur or Brandy
Chilled Soda Water

Combine all ingredients and chill well. Serve over ice.

Caribbean Cruise Punch

12 oz. Malibu Mango Rum
12 oz. Malibu Coconut Rum
16 oz. Pineapple Juice
16 oz. Pomegranate Juice (to soften the sweetness of the liquor and the pineapple)

Combine all ingredients and chill well. Float four orange slices in punch bowl as a garnish. Serve over ice.

Mimosa Punch

Mimosa punch is a delicious beverage to serve for bridal parties or a Sunday brunch. Be sure not to add the champagne until just minutes before you are ready to serve to preserve the bubbles.

Recipe 1 - Mimosa Punch with Cointreau and Champagne

2 cups Orange Juice
2 cups Pear Nectar
1/2 cup Cointreau
2 bottles Chilled Dry Champagne
2 cups Ice Cubes
Orange slices and sliced strawberries for garnish.

Combine orange juice, pear nectar, and Cointreau in a large punch bowl, gently stir to combine. Just before serving, slowly add the champagne. Add the ice cubes, garnish with the fruit and serve.  Serves about 8.

Recipe 2 - Mimosa Punch with Champagne

1 - 12 oz can frozen Orange Juice concentrate, thawed
1 liter Club Soda
1 or 2- 750 ml bottles Champagne
4 - 6 large Strawberries cut into slices

Chill all ingredients before mixing. Scoop orange juice concentrate into medium punch bowl and stir to soften. Slowly add club soda and then champagne. Float sliced strawberries on top and serve in champagne flutes or tall iced tea glasses.   Serves 8-10 people.

Citrus Punch

To make an ice block to keep the punch chilled, simply fill a plastic bowl 1/2 full of water and freeze overnight. The ice will melt slowly and keep the punch at an even temperature.

1 bottle (750 ml size) Southern Comfort
6 oz Lemon Juice
6 oz can Frozen Lemonade
6 oz can Frozen Orange Juice
3 liters 7Up/Sprite

Chill ingredients. Mix first 4 ingredients in a large punch bowl. Add 7Up/Sprite. Add drops of red or orange food coloring if desired, stir. Float block of ice, garnish with fruit slices.    Serves about 36.

Rum Punch

Recipe 1 - Multi - Rum Punch

1 oz Dark Rum
1 oz Spiced Rum
1/2 oz Coconut Rum
2 oz Sour Mix
1 oz Pineapple Juice
1 oz Cranberry Juice

Combine all ingredients in a shaker with ice, shake and serve in a tall glass with a pineapple wedge and a cherry garnish.

Recipe 2 - Rum Punch

5 oz Dark Jamaican Rum
5 oz Vodka
2 1/2 cups Light Rum
1 oz frozen concentrated Daiquiri Mix
1 oz frozen concentrated Orange Juice
1 oz frozen concentrated Lemonade
1 20 oz can Pineapple Chunks, with juice
1 cup fresh Strawberries, cut in half
Mint leaves, for garnish

Combine all ingredients in a large punch bowl. Blend well using a whisk. Serve punch in tall glasses and garnish with mint leaves and orange slices. Serves about 6.

White Wine Sangria

Recipe 1 - White Wine Sangria with Triple Sec

2 Large, Sweet Oranges
2 Lemons
1/4 cup Superfine White Sugar
2 - 4 TB Triple Sec
1 bottle Cheap and Fruity White Wine

Juice one orange and one lemon. Slice orange and lemon into 1/4″ semi-circles. Add orange slices and sugar to pitcher. Mash gently with a wooden spoon until juice is released from fruit and sugar is combined. Add triple sec, orange juice, and wine. Let chill for 2-4 hours. Serve over ice cubes, with a few slices of fruit in each glass.

Recipe 2 - White Sangria with Brandy

2 bottles (750 ml each) Pinot Grigio
1 cup Brandy
4 cups Passion Fruit Puree
1 cup Superfine Sugar
4 Peaches, Nectarines OR Plums, pitted and cut into 1/2-inch pieces

Stir until the sugar dissolves; taste and add more sugar if needed. Refrigerate overnight. Up to 3 hours before serving, add peaches, nectarines or plums and stir. Makes 3 quarts.

Note: Instead of passion fruit puree, substitute passion fruit nectar and reduce sugar to 2/3 cup.

Recipe 3 - White Wine Sangria with Brandy and Triple Sec

2 Bottles White Wine
1/2 cup Brandy
1/4 cup Triple Sec
1 cup Orange Juice
1/2 cup Superfine Sugar
1/2 cup Sliced Strawberries
Orange Slices
Lemon Slices
Sliced Peaches

In a large pitcher combine all liquid ingredients. Add sugar and mix to dissolve. Add fruit and chill several hours before serving.

White Sangria Punch

This lovely summer sangria floats white peaches and grapes in white wine and peach vodka.

1 (750 milliliter) Bottle Dry White Wine
3/4 cup Peach Flavored Vodka
6 TB Frozen Lemonade Concentrate, thawed
1/4 cup Sugar
1 pound White Peaches, pitted and sliced
3/4 cup Seedless Red Grapes, halved
3/4 cup Seedless Green Grapes, halved

In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.

Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Wednesday, March 17, 2010

Cooking Timetables

Beef Roast Cooking Temperatures


120° to 125°F

center is bright red, pinkish toward the exterior portion

Medium Rare

130° to 135°F

center is very pink, slightly brown toward the exterior portion


140° to 145°F

center is light pink, outer portion is brown

Medium Well

150° to 155°F

not pink

Well Done

160°F and above

steak is uniformly brown throughout


Poultry Cooking Times

Poultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.


POULTRY Cooking Temperatures and Times
Oven CookedApproximate Cooking Time
Chicken350°F2 1/2-3 lbs
3-4 lbs
4-6 lbs
1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs
2-2 1/4 hrs
Cornish Hen350°F1-2 lbs1-1 1/4 hrs1 1/4-1 1/2 hrs
Capon325°F5-6 lbs
6-8 lbs
1 3/4-2 hrs
2 1/4-3 1/2 hrs
2 1/2-3 hrs
3-4 hrs
Turkey, whole

Breast, half
Breast, whole
Breast, whole
325°F8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz
2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-2 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs
3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrs
Goose350°F10-12 lbs2 3/4-3 1/4 hrs3-3 1/2 hrs
Duck350°F4-5 lbs2-2 1/2 hrs2 1/2-2 3/4 hrs
Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.
StewedApproximate Cooking Time
Whole broiler fryer3-4 lbs1-1 1/4 hrs1 1/4-1 3/4 hrs
Whole roaster5-7 lbs1 3/4-2 hrs2-2 1/2 hrs
Whole cornish hens18-24 oz35-40 min50-70 min
Breast half, bone-in6-8 oz35-45 min
Breast half, boneless4 oz25-30 min
Leg or thigh8 or 4 oz40-50 min
Drumstick4 oz40-50 min
Wing or wingette/drumette2-3 oz35-45 min
GrilledApproximate Cooking Time
Internal Temp. 180°F
Whole broiler fryer
(indirect heat)
3-4 lbs60-70 min1 1/4-1 3/4 hrs
Whole roaster
(indirect heat)
5-7 lbs18-25 min/lb23-55 min/lb
Whole cornish hens
(indirect heat)
18-24 oz45-55 min1-1 1/2 hrs
Whole turkey
(indirect heat)
8-12 lbs
12-16 lbs
2-3 hrs
3-4 hrs
Whole duckling
(indirect heat)
4 1/2 lbs2 1/2 hrs
Whole goose
(indirect heat)
8-12 lbs18-20 min/lb
Whole capon
(indirect heat)
4-8 lbs15-20 min/lb
Breast half, bone-in6-8 oz10-15 min/side
Breast half, boneless4 oz
6-8 oz
8-10 min/side
10-15 min/side
Leg or thigh8 or 4 oz10-15 min/side
Drumstick4 oz
8-16 oz
8-12 min/side
10-15 min/side
Wing or wingette/drumette2-3 oz8-12 min/side
Cooked at 350°F in Oven BagApproximate Cooking Time
10" x 16"
14" x 20"
Turkey Size
10" x
23 1/2"
Whole turkey, unstuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs
1 1/2-2 hrs
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs
Whole turkey, stuffed8-12 lbs
12-16 lbs
16-20 lbs
20-24 lbs
2-2 1/2 hrs
2 1/2-3 hrs
3-3 1/2 hrs
3 1/2-4 hrs
Turkey breast, bone-in4-8 lbs

10-12 lbs
1 1/4-2 hrs

2 1/4 -
2 3/4 hrs
Turkey breast, boneless2 1/2-3 lbs
5 lbs
8-12 lbs
1 1/4-1 3/4 hrs
2-2 1/4 hrs

3-3 1/2 hrs
Turkey drumsticks1 1/2-2 lbs

2-3 lbs
1 1/2-1 3/4 hrs
1 1/2 -
1 3/4 hrs
Chicken pieces2-2 1/4 lbs
2 3/4-3 lbs
45-50 min

45-50 min
Chicken thighs1/2-1 1/2 lbs
1 1/2-2 1/4 lbs
35-40 min
35-40 min
Chicken drumsticks1-1 1/2 lbs
2-2 1/2 lbs
35-40 min
35-40 min
Chicken breast half, bone-in1 1/2-2 lbs
2-2 1/2 lbs
40-45 min
40-45 min
Chicken breast half, boneless3/4-1 lbs
1-1 1/2 lbs
25-30 min
25-30 min
Whole chicken3 1/2-4 lbs
5-7 lbs
1-1 1/4 hrs
1 1/4-1 1/2 hrs
Cornish hens1 1/2-3 1/2 lbs
4-7 lbs
40-45 min
55-60 min
Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush turkey with vegetable oil or butter. Remove poultry from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.

Lamb Cooking Times
Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to check doneness when the meat is oven baked, grilled, and cooked in a bag.
LAMB Cooking Temperatures and Times
Oven cooked at 325°FApproximate Cooking Time (Minutes per pound)
Well Done
Whole leg5-7 lbs
7-9 lbs
15-20 min
20-25 min
20-25 min
25-30 min
25-30 min
30-35 min
Leg shank half3-4 lbs25-30 min30-40 min35-45 min
Leg sirloin half3-4 lbs25 min35 min45 min
Leg roast (boneless)4-7 lbs20 min25 min30 min
Rib roast or rack
(cook at 375°F)
1 1/2-2 1/2 lbs30 min35 min40 min
Crown roast, unstuffed
(cook at 375°F)
2-3 lbs25 min30 min35 min
Shoulder roast4-6 lbs20 min25 min30 min
Shoulder roast (boneless)3 1/2-6 lbs35 min40 min45 min
Grilled with high heatThinkness

Approximate Cooking Time (Minutes per side)
Well Done
Chops - shoulder, loin or rib1 inch5 min8 min10 min
Steaks - sirloin, or leg1 inch5 min
Kabobs1 inch cubes4 min
Patties1/2 inch3 min
Leg, butterflied (indirect heat)4-7 pounds40-50 min total
Start with meat at refrigerated temperature. Remove lamb from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands.
Cooked at 325° in Oven BagTotal
Approximate Cooking Time
CutRegular Size
Large Size
Turkey Size
19"x23 1/2"
Leg of lamb, bone-in8-10 lbs2-2 1/2 hrs
Leg of lamb, boneless7-8 lbs1 3/4-2 1/4 hrs
Leg roast, rolled, boneless2-4 lbs
4-5 lbs
1-1 1/2 hrs
1 1/2-2 hrs
Leg roast, half, bone-in3-5 lbs1-1 1/2 hrs
Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove lamb from oven when meat thermometer reaches 150°F or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.


Fish Cooking Times
Fish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing fish, use the chart below as a guide to check doneness when the fish is oven baked, pan fried, deep fried, grilled, and steamed.
FISH Cooking Temperatures and Times
BakedApproximate Cooking Time
PortionTemp.Weight /
Total Time
Whole350°F3-5 lbs25-30 min
Fillets350°F3-5 lbs25-30 min
Steaks350°F3-5 lbs35-40 min
Pan FriedTurn Once
WholeMed. 8-15 min
FilletsMed..75 in.7-9 min
SteaksMed.1 in.9-10 min
Deep Fried 

3-5 min

Fillets350°F.75 in.3-5 min
Steaks350°F1 in.4-6 min
Grilled - 4 in. from the Heat SourceTurn Once


 10-20 min
FilletsMed.75 in.7-9 min
SteaksMed1 in.9-10 min
Steaming - Over Gently Boiling Water 
Whole  10-12 min
Fillets .75 in.10-12 min
Steaks 1 in.10-15 min
Note: Cooking times are estimated times and will vary depending on the type and thickness of the fish. Fish is done when meat turns opaque white and has a flakey texture. Overcooking will cause the fish to be tough and lose flavor and moisture.






1 tsp.

1/2 tsp. cinnamon + 1/2 tsp. ground cloves

Apple Pie Spice

1 tsp.

1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cardamom


1 1/2 tsp.

1 Tbls. flour

1 1/2 tsp. cornstarch

Baking Powder

1 tsp.

1/3 tsp. baking soda + 1/2 tsp. cream of tartar

Bay Leaf

1 whole

1/4 tsp. crushed


1 slice dry

1/3 cup dry bread crumbs

1 slice soft

3/4 cup soft bread crumbs

Broth, Beef or Chicken

1 cup

1 bullion cube dissolved in 1 cup boiling water

1 envelope powdered broth base dissolved in 1 cup boiling water

1 1/2 tsp. powdered broth base dissolved in boiling water


1 cup

7/8 cup lard + 1/2 tsp. salt


1 cup

1 cup plain yogurt

1 cup milk + 1 Tbls. white vinegar or lemon juice

1 cup milk + 1 3/4 tsp. cream of tartar

Chives, chopped

2 tsp.

2 tsp. green onion tops, finely chopped

Chocolate Chips

1 oz.

1 oz. sweet cooking chocolate

Chocolate, unsweetened

1 oz. or square

3 Tbls. cocoa + 1 Tbls. fat


1/4 cup

1 oz. square unsweetened chocolate (decrease fat in recipe by 1/2 Tbls.)

Coconut Cream

1 cup

1 cup whipping cream

Coconut Milk

1 cup

1 cup whole milk


1 doz. ears

2 1/2 cup cooked corn

Cornmeal, self-rising

1 cup

7/8 cup plain, 1 1/2 Tbls. baking powder, and 1/2 tsp. salt

Corn Syrup

1 cup

1 1/4 cup light brown sugar + 1/3 cup water

7/8 cup honey (baked goods will brown more)

Corn Syrup, Dark

1 cup

3/4 cup light corn syrup + 1/4 cup light molasses

Cornstarch (thickening)

1 Tbls.

2 Tbls. all-purpose flour

2 Tbls. granular tapioca

Cracker Crumbs

3/4 cup

1 cup dry bread crumbs

Cream, Heavy

1 cup

3/4 cup milk + 1/3 cup butter or margarine (if used for baking)

1 cup evaporated milk, undiluted

Cream, Light

1 cup

3/4 cup milk + 3 Tbls. butter or margarine (if used for baking)

1 cup evaporated milk, undiluted

Cream, Whipped


Chill a 13 oz. can of evaporated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff.


1 lb.

2 1/2 cup pitted

Dill Plant, Fresh or Dried

3 heads

1 Tbls. dill weed

Egg, whole, uncooked

1 large, 3 Tbls.

3 Tbls. + 1 tsp. thawed frozen egg

2 1/2 Tbls. sifted, dry whole egg powder + 2 1/2 Tbls. lukewarm water

2 yolks + 1 Tbls. water (for cookies)

2 yolks (in custards, cream fillings, and similar mixtures)

Eggs, uncooked

1 cup

5 large eggs

6 medium eggs

Egg White

1 large, 2 Tbls.

2 tsp. thawed frozen egg whites

2 Tbls. sifted, dry egg white powder + 2 Tbls. warm water

1 cup

8 large egg whites

Egg Yolk

1 yolk, 1 1/2 Tbls.

3 1/2 Tbls. thawed frozen egg yolk

2 Tbls. sifted, dried egg yolk

1 cup

12 large egg yolks

Flour, All-Purpose (for thickening)

1 Tbls.

1 1/2 tsp. cornstarch

1 Tbls. granular tapioca

1 Tbls. waxy rice flour

2 Tbls. browned flour

1 1/2 Tbls. whole wheat flour

1 Tbls. quick-cooking tapioca

Flour, All-Purpose

1 cup, sifted

1 cup + 2 Tbls. cake flour

1 cup rolled oats, crushed

1/2 cup cornmeal, bran, or rice flour + 1/2 cup all-purpose flour

1 cup rye or rice flour

1/4 cup soybean flour + 3/4 cup all-purpose flour

1 lb.

4 cups sifted

3 1/3 cups unsifted

Flour, Cake

1 cup sifted

1 cup minus 2 tsp. all-purpose flour, sifted

Flour, Self-Rising

1 cup

1 cup minus 2 tsp. all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt

Fruit, Fresh, Cut Up

1 1/2 cups

16 oz. can, drained


1 clove

1 tsp. chopped garlic

1/2 tsp. minced garlic

1/8 tsp. garlic powder

1/2 tsp. garlic flakes

1/4 tsp. granulated garlic

1/2 tsp. garlic juice

Garlic Salt

1 tsp.

1/8 tsp. garlic powder + 7/8 tsp. salt

Gelatin, Flavored

3 oz.

1 Tbls. plain gelatin + 2 cup fruit juice


1/8 tsp.

1 tsp. candied ginger, rinsed in water to remove sugar, then finely cut

1 Tbls. raw ginger

Herbs, fresh

1 Tbls. chopped

1/2 tsp. dried crushed herb


1 cup

1 1/4 cup sugar + 1/4 cup water


1 Tbls.

2 Tbls. bottled fresh


1 cup

1 cup tomato sauce, 1/4 cup brown sugar, and 2 Tbls. vinegar

Lemon Juice

1 tsp.

1/2 tsp. white vinegar

Lemon Peel, dried

1 tsp.

1 to 2 tsp. fresh grated

1/2 tsp. lemon extract


1 med.

1 1/2 - 2 Tbls. juice

Maple Sugar (grated and packed)

1/2 cup

1 cup maple syrup

1 Tbls. granulated sugar

Marshmallows, mini

1 cup

8-10 regular

Mayonnaise (for salad dressings)

1 cup

1/2 cup plain yogurt + 1/2 cup mayonnaise

1 cup sour cream

1 cup cottage cheese, pureed

Milk, skim

1 cup

4 - 5 Tbls. non-fat dry milk powder + enough water to make 1 cup

1/2 cup evaporated milk + 1/2 cup water

Milk, Sweetened, Condensed

1 can

Heat the following until butter melts and sugar is dissolved: 1/3 cup + 2 Tbls. evaporated milk, 1 cup sugar, and 3 Tbls. butter

Add 1 cup + 2 Tbls. dry milk to 1/2 cup warm water. Add 3/4 cup sugar and 3 Tbls. melted butter. Stir until smooth.

Milk, Whole

1 cup

1 cup reconstituted non-fat dried milk + 2 Tbls. melted butter

1/2 cup evaporated milk + 1/2 cup water

4 Tbls whole dry milk + 1 cup water (for use in baking)

Mushrooms, Fresh

1 Lb.

2 - 3 cups whole

5 cups sliced

(1) 10 oz. can

Mushrooms, Canned

4 oz.

2 cups sliced fresh

6 Tbls. whole dried mushrooms

Mustard, Dry

1 tsp.

1 Tbls. prepared mustard

Onion, Fresh

1 small

rehydrate 1 Tbls. instant minced onion

Onion Powder

1 Tbls.

1 medium onion, chopped

4 Tbls. fresh chopped onion


1 Lb.

3 large onions

2 - 2 1/2 cup chopped

Orange Peel, Dried

1 Tbls.

2 - 3 Tbls. grated fresh orange peel

grated peel of 1 med. orange

2 tsp.

1 tsp. orange extract

Parsley, Dried

1 tsp.

3 tsp. fresh parsley, chopped

Peppers, green bell

1 Tbls. dried

3 Tbls. fresh green pepper, chopped

Peppers, red bell

1 Tbls. dried

3 Tbls. fresh red pepper, chopped

2 Tbls. chopped pimento

Peppermint, dried

1 Tbls.

1/4 cup chopped fresh mint


2 Tbls.

1 Tbls. dried red bell pepper, rehydrated

3 Tbls. fresh red bell pepper, chopped

Pumpkin Pie Spice

1 tsp.

1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg

Shortening, Melted

1 cup

1 cup cooking oil

Shortening, Solid

1 cup

1 cup minus 2 Tbls. lard

1 1/8 cup butter (decrease salt in recipe by 1/2 tsp.)

Sour Cream

1 cup

3/4 cup buttermilk + 1/3 cup butter or margarine

1 cup plain yogurt

3/4 cup milk, 3/4 tsp. lemon juice, and 1/3 cup butter or margarine

Spearmint, Dried

1 Tbls.

1/4 cup fresh chopped mint

Sugar, Brown

1 cup packed

1 cup granular sugar

1 Lb.

2 1/2 cups firmly packed

Sugar, powdered

1 Lb.

2 3/4 cups

Sugar, granulated

1 Lb.

2 1/4 cups

1 tsp.

1/8 tsp. non-caloric sweetener solution

1 cup

1 1/2 cup corn syrup (decrease liquid in recipe by 1/4 cup)

1 1/3 cup molasses (decrease liquid in recipe by 1/3 cup)

1 cup powdered sugar

1 cup brown sugar, firmly packed

3/4 cup honey (decrease liquid in recipe by 1/4 cup; for each cup of honey used, add 1/2 tsp. baking soda)

Tapioca, granular

1 Tbls.

2 Tbls. pearl tapioca

Tomato Juice

1 cup

1/2 cup tomato sauce + 1/2 cup water

Worcestershire Sauce

1 tsp.

1 tsp. bottled steak sauce

Yogurt, Plain

1 cup

1 cup buttermilk

1 cup cottage cheese, pureed

1 cup sour cream