Cook N Spice


Do you want to prepare simple and easy recipes? We have Cookbooks from International cooking to a gourmet meal or adventure outdoors to the grill. You can find a recipe for all types here!

Fact & Types of Cooking

Roasting: is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavor of the meat.

Baking: is the technique of prolonged cooking of food by dry heat acting by convection, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers.

Canning: is a method of preserving food in which the food is processed and sealed in an airtight container.

Irish Beef Stew

Ingredients: 2 lbs Stew Beef** 2 Tblsp.Cooking Oil** 1 pkg. Beef Stew Seasoning Mix** 1/2 tsp.Salt** 4 sliced Carrots** 4 chopped stalks Celery**/strong> 3 to 4 cups Water** 4 to 5 Irish Potatoes** 1 cup chopped Onions

Directions: Cut beef into cubes; roll in flour and brown in oil. Add seasoning, salt and water; simmer 2 hours or until meat is tender. Add vegetables and cook until vegetables are done.

Layered Chicken Hotdish

Ingredients: 1 layer of sliced raw Potatoes** sprinkle Salt and Pepper** 1 layer raw Rice** 1 layer of frozen Peas** 1 layer of frozen Baby Onions** 1 layer of Celery** 1 layer cooked Chicken** 1 tsp. Salt** 1 Tblsp. Sugar** 1 can Cream of Chicken** 1 can Cream of Celery** 2 cups Water**

Directions: First add your layered ingredients. Mix cans of soup with water, pour over all layers. Bake uncovered at 350' for 1 to 1 1/2 hours.

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Sugar Cookies

Ingredients: 6 cups Flour** 4 tsp. Cream of Tarter** 1 tsp. Salt** 2 cups 1/2 butter Shortening** 4 beaten Eggs** 2 cups Sugar** 2 tsp. Vanilla** 1 tsp. Lemon Flavoring** 2 tsp. Soda** 4 Tblsp. warm Water**

Directions: Mix first four ingredients as for pie crust. Beat eggs, sugar, vanilla, lemon flavoring, soda and mix in warm water. Add to flour mixture. Mix well. Divide dough into 3 balls and place in plastic wrap. Refrigerate 1 hour. Roll out thin and cut into desired shapes (COOKIE CUTTER CHOICE). Place on cookie sheet and sprinkle with a little sugar. Bake in 375' oven for 8 to 10 minutes. approx. 10 dozen cookies.

Cream Cheese Frosting 2 (8 oz.) packages, softened Cream Cheese** 1 cup softened Margarine** 2 (16 oz) boxes Powdered Sugar** 2 tsp. Vanilla (add food coloring to make several colors) Directions Combine cream cheese and margarine; cream until smooth; add powdered sugar. Beat until light and fluffy. Stir in vanilla.

Easy Fudge

Ingredients: 4 1/2 cups Sugar** 1 large can Evaporated Milk** 12 oz. Chocolate Chips** 2 cups Walnuts** 1/2 lb. Margarine** 1 lb. Hershey Milk Chocolate Bar** 16 regular Marshmellows** 1 Tblsp. Vanilla**

Directions: In a saucepan, combine sugar, margarine and milk. Boil for 7 minutes. (count time after it begins to boil.) Take off heat. Add broken up chocolate bar, chocolate chips and marshmellows. Stirring until dissolved. Do not beat... Add vanilla and nuts. Pour into a large buttered pan. When firm cut into bars. Approx. five pounds.

Cherry Cheese Pie

Ingredients: 1 (9") Gramham Cracker Crust** 8 oz. pkg. softened Cream Cheese** 1 can Eagle Brand Sweetened Condensed Milk** 1/3 cup Lemon Juice** 1 tsp. Vanilla** 1 can Cherry Pie Filling**

Directions: In medium bowl, beat cream cheese until light and fluffy. Add Eagle Brand condensed milk, blend thoroughly. Stir in Real Lemon juice and vanilla. Pour into crust. Chill about 3 hours until set. Top with cherry pie filling before serving. Delicious.

Facts of Spice & Herbs

Spices: pungent or aromatic seasonings obtained from the bark, buds, fruit, roots, seeds or stems of various plants and trees.

Herbs: usually come from the leafy part of a plant.

Spices and Herbs: are used to enhance a wide variety of food, both sweet and savory. They should be used sparingly so they don't overpower the foods being seasoned. “Ground Spices” quickly lose their aroma and flavor, so it's wise to buy them in small quantities. “Whole Spices” can be ground as needed. Store spices in airtight containers in a cool, dark place for no more than 6 months.

Allspice: The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves. “Allspice” is used in both savory and sweet cooking.

Cloves: are the dried, unopened flower bud of the tropical evergreen clove tree. Reddish brown and nail-shaped. “Cloves” are sold whole or ground and can be used to flavor a multitude of dishes ranging from sweet to savory.

Cinnamon: Once used in love potions and to perfume wealthy Romans, this age-old spice comes in two varieties —cinnamon sticks, or ground into powder. “Cinnamon” is the inner bark of a tropical evergreen tree. “Cinnamon‘s” two varieties: is buff-colored and mildly sweet in flavor OR there is the dark, reddish brown color and has a more pungent, slightly bittersweet flavor, this variety is used and sold simply as "cinnamon" in many countries (including the United States). “Cinnamon” is widely used in sweet dishes, but also makes an intriguing addition to savory dishes such as stews and curries. Oil of cinnamon: comes from the pods of the “cinnamon” tree and is used as a flavoring, as well as a medicinal.

Nutmeg: is a hard, egg-shaped “nutmeg” seed is grayish-brown and about 1 inch long. The flavor and aroma are delicately warm, spicy and sweet. “Nutmeg” is sold ground or whole. “Nutmeg” is excellent when used in baked goods, milk- or cream-based preparations like custards, white sauces or eggnog and on fruits and vegetables — particularly potatoes, spinach and squash.

Sweet Street Desserts Gourmet Cakes

Cinnamon Bars

Ingredients: 1 cup butter, softened** 1 cup white sugar** 1 egg** 2 cup all-purpose flour** 1 1/2 tablespoons ground cinnamon** 1 teaspoon salt** 1 1/2 cups walnuts, chopped**

Directions: 1. Preheat oven to 325 degrees F. Grease and flour a 16 x 11 x 1 inch pan. 2. Cream butter or margarine and sugar. Separate egg, and set aside egg white. Add egg yolk and sifted dry ingredients. 3. Pour batter into pan. 4. Beat egg white until foamy and brush sparingly over batter (not all egg white will be used.) Sprinkle chopped nuts over top. Bake for 30 minutes.

Red-Hot Apples

Ingredients: 4 medium tart apples, cored** 4 teaspoons brown sugar** 1/4 cup red cinnamon candies** Vanilla ice cream, optional**

Directions: 1. Place each apple in the center of a piece of heavy-duty foil (12 in. square). Spoon 1 teaspoon sugar and 1 tablespoon red-hots into the center of each apple. Fold foil around apple and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until apples are tender. Carefully transfer apples and syrup to bowls. Serve warm with ice cream if desired.

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