Welcome To Weber.com Spice in the Ginger pork, shellfish (add to cooking water), cocktail sauce, steak marinades, Great with slowcooked dishes. TURMERIC http://www.weber.com/bbq/pub/recipe/grilling101/spiceherb.aspx
Extractions: Itâs all about easy, exciting, and absolutely delicious food. 200+ recipes and step-by-step photography Master the secrets of seasoning with this handy spice and herb chart. We've alphabetically listed descriptions and uses for over 50 seasonings. Just click on the first letter of the spice, herb, or blend you want to look up, then scroll to the desired entry. Uses: A key ingredient in "jerk" seasoning but also added to pickling spice mixtures, mincemeat, pot roast and stews, sausage and cured meats, ham, gravies, ketchup, poultry marinades, and fish. Also good on vegetables like beets, carrots, sweet potatoes, pumpkin, and winter squash. Sprinkle on rice, puddings, cakes, and pies.
Woman's Day Magazine: Spice Chart 1 Crush and add to marinades. Ground Add to spice cakes. Stir into creamed spinach Add some when cooking chili. Mix with cream cheese for a bread spread. http://www.womansday.com/article.asp?section_id=14&article_id=6798&page_number=1
Deluxe Turkey And Cajun Spice Marinade Flavor Injector Yankee Grocery Good Cook Deluxe Cajun Flavor and Spice Marinade Turkey Injector Good Cook. Dressings, marinades, Hot sauces and Spice Rubs http://www.yankeegrocery.com/flavor_injector.html
Extractions: FLAVOR MARINADE INJECTOR Yankee Grocery announces the GOOD COOK , Deluxe Quality Flavor and Marinade Injector. GOOD COOK the company that helps you and your family enjoy dining and delicious meals with quality cookware, kitchenware, bakeware, and food storage products for your home, apartment, RV, camp ground or vacation cabin in the woods or by the shore. Now all your meats and poultry can be juicy and tender in just minutes, without hours of marinating in the refrigerator. You will never have to worry about dry, tough or tasteless meat again. This deluxe marinade injector has a uniquely designed ergonomic three finger body and handle that fits comfortably in your hand, and the heavy-duty quality construction won't fail on even the toughest cuts of meat or largest birds. The heavy-gauge stainless steel needle has specially designed holes on two sides to evenly distribute the marinade. This special design places the marinade precisely where you want it, and avoids clogging of the injector needle during injection of the marinades. The deluxe quality three-finger syringe design will have you feeling like a mad scientist during Halloween at midnight, as you "doctor up" your favorite midnight snacks and flavorful meals. Draw back on the injector plunger to fill body with 1 oz. of marinade and other tasty juices. The marinade injector is now ready to inject one (1) fluid ounce (30 mL) of marinade. For intense flavor and an even moister bird, the flavor injector can be used to inject herbs, butter or marinades under the skin or deep inside the heart of the meat or turkey. The marinade injector body is graduated for precise measurements of the marinade if required.
BBC - Food - Back To Basics - Store Cupboard The blend of spices in the garam masala varies according to the dish to which it s Soy sauce is not only essential in Japanese and Chinese cooking when http://www.bbc.co.uk/food/back_to_basics/storecupboard.shtml
Extractions: Send it to a friend! If you're unsure of which foodstuffs constitute the basics for a good kitchen store cupboard, we've listed 28 essential ingredients that every discerning cook should have to hand. Anchovies Bay leaves Beans - tinned or dried Cinnamon ... Vinegar Anchovies are a most useful kitchen ingredient with a piquancy that seasons other ingredients without giving a fishy flavour. Related to the herring, anchovies are more commonly sold filleted, salted and packed in oil in tins or jars. Their distinctive flavour is welcome as a garnish for pizzas or cheese on toast. They're an essential ingredient in 'salade Nicoise' and indeed within the dressing for the classic Caesar salad - try using anchovies in salads using potatoes, olives, pasta, or crispy lettuce leaves. The French spike a leg of lamb with herbs, bacon and anchovy fillets before roasting. Try covering the main body of a game bird like pigeon or woodcock with strips of anchovy fillet before roasting, or break up a couple of fillets into a meat stew. A few anchovy fillets in a stuffing for mackerel is delicious, and why not make a batch of anchovy relish - a paste of anchovy fillets, butter and spices - to serve with grilled steak, poached eggs or grilled mushrooms. It's amazing how far a few fillets can go! Bay leaves are an aromatic leaf of a tree that is a member of the laurel family. It is an essential ingredient of the classic bouquet garni: parsley, thyme and a bay leaf. It is one of the few herbs that doesn't lose anything through being dried and indeed it is usually purchased dried although fresh leaves are becoming more available. Some herbs that are rich in oils, such as bay, taste stronger dried than fresh. Fresh or dried, though, the uses are the same. The bittersweet, spicy leaves impart their pungent flavour to so many dishes and ingredients, making bay a versatile ingredient for any store cupboard.
Culinary Dictionary | Food Dictionary | Cooking Terms Fivespice powder is used in marinades, as a spice rub for meats and in dipping salt Hoisin Sauce - A Chinese cooking sauce made from soybean flour, http://www.thatsmyhome.com/culinary-dictionary.htm
Extractions: Baking Powder -A leavening agent of which the most common is double-acting baking powder, called so because it reacts first with liquids and secondly, with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Periodically, check the expiration date on your can as baking powder loses its leavening power over time. Baking Soda - A leavening agent, activated by interacting with something acid. Liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which in turn make a batter rise. The batter should be baked as soon as possible after the liquid has interacted with the baking soda.
Cooking Light - Home Bean Spread, N/D 152 MushroomFilled Won Tons With Sherry Tomato Sauce, Sept 116 Southern Corn Bread dressing, N/D 92 Southern France Spice Mix, http://www.cookinglight.com/cooking/magazine/recipeindex/1996annual.html
The Spice Must Flow *Harold McGee s 20th anniversary revised edition of ON FOOD AND cooking will be Notes This spice rub is from marinades the Secret of Great Grilling by http://www.of2minds.org/spice/
Extractions: My soul tasted that heavenly food, which gives new appetite while it satiates. - Dante Alighieri September 14, 2005 Guest of the Cook Every once in a while I get to go to a fellow-foodie home and receive the fine gift of being cooked for and indulged in high-class fashion. On this occasion I was treated to Lamb Ragu with Lamb Risotto , and it was very fine indeed. I grumbled a teensy bit about the stock from cube (gentle ribbing, really) but the home-made oil used in the recipe more than made up for it. Unfortunately, I didn't take notes on either the white wine that went into the recipe (which was also taste-tested) or the red we drank with the meal. In any case, bravo all hail the cook. Cooked up by Jennifer at 09:30 PM Comments (0)
Features Item : Rubbing It In There are two main types of marinades, raw and cooked marinades. Ventura Foods LLC is a full line producer of sauces and marinades, with coastto-coast http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP__Features__Item
Extractions: All BNP Media TheNEWS ASI Appliance Design Assembly CeramicIndustry CircuiTree CommercialFloorCare DairyFoods EDC EnergyUserNews EngineeredSystems FCI FoodEngineering FoodMaster ICS IndustrialHeating ISHN NationalDriller NationalFloorTrends NutraSolutions IPP PCI PMEngineer PlumbingMechanical PointOfBeginning PollutionEngineering PreparedFoods PCE ProcessHeating Quality ReevesJournal RoofingContractor SDM Security SNIPS StoneWorld-CSTD SupplyHouseTimes Tile WallsCeilings WorldTrade Home Editorial Archives 2005 Food Master-Ingredient Supplier Directory 2005 Wellness Directory ... Marinades and rubs not only help make meats, fish and vegetables more flavorful, they also help to tenderize them. Consumers are showing a growing interest in further flavoring their meats, and manufacturers who present products that are tasty and simple to use will be rewarded. May 2004 IssueLess than a decade ago, restaurant patrons were happy with just an herb-roasted chicken breast or a piece of salmon flavored with teriyaki sauce at a fine dining restaurant. That was also when many large food manufacturers played it safe by producing basic food products, flavored to meet mainstream expectations, which helped guarantee good sales because consumers were familiar with the flavors. Popular flavors included Lemon Pepper, Italian, Cajun and Barbecue. It was mostly smaller food manufacturers that produced uniquely flavored products, which were distributed and sold regionally across the country. They were marketed as specialty or gourmet products. Smaller companies could be more innovative and respond more quickly to the needs of the market. Their products tended to be more adventurous.
| Ajc.com Dried basil is best added toward the end of cooking to preserve its aroma. Uses In spice blends, barbecue rubs, chili, spaghetti sauce. http://www.ajc.com/living/content/living/food/spices.html
Extractions: Atlanta Journal-Constitution Staff Writers Food section Allspice It may taste like a peppery blend of cloves, cinnamon and nutmeg, but allspice is all one spice - the unripened buds of an evergreen tree dried to a red-brown. Available whole and ground. Uses: Sweet or savory dishes, including shellfish, meat, gravies, ketchup, pickling blends, pies, cakes, cookies, chutney, relishes and preserves. Cuisines: The best allspice smells like cloves and is grown in Jamaica, where it is used in soups and stews and is the defining spice in jerk seasoning. Others, which taste like bay rum, are grown in Honduras and Guatemala. In Germany it is used in sauerbraten.
Extractions: SITE MAP VOTE AT THESE COOKING WEB RINGS FAMILY TOP SITES TOP 100 RECIPE SITES MOM'S NETWORK FAMILY TOP 100 ... ALMOND COOKIES Baked cookies with almonds ALMOND RICE Side dish using onion, almond, rice cooked in Chicken broth ANNENBERG SANDWICH ANTIPASTO SALAD APPLE BREAD PUDDING APPLE CAKE ... APPLE SANDWICH Sliced apple with a choice of spreads APPLE SQUARES APPLE VINAIGRETTE APPLE WAFFLES APRICOT CHUTNEY ... BABY DOGS Hot dogs, bread, cheese spread, butter BABY DOGS 2 Bread stick dough, hot dogs, spices BABY SPINACH Butter, spinach, nutmeg, seasoning Oil, bell pepper, mushrooms, red onion, garlic, eggs, flour tortilla, cheese, salsa, sour cream bacon, cilantro, jalapeño peppers BACON BREAD Bacon, bread dough, oil, cheese, salad dressing mix BACON LETTUCE TOMATO SANDWICH Bacon, wheat bread, mayonnaise, lettuce, tomato, seasoning BACON TOMATO SANDWICH BACON LETTUCE TOMATO SANDWICH 2 Bread, butter, bacon, tomato, lettuce, onion rings, mayonnaise BACON STUFFED EGGS Eggs, bacon, cream cheese, sour cream, dill weed, capers
Sauce Recipes Put the sauce back in the pan, add the cream, and cook, stirring constantly, for another 2 Use spread on crackers for an appetizer, add to pasta sauce, http://www.emilyskinner.com/food/sauces.html
Extractions: Tomato Basil Dressing Sauce Recipes In a stainless steel or enamel sauce pan (aluminum will give the custard a metallic taste), mix the first four ingredients. Slowly stir in the water. Heat, stirring constantly, on a medium-high heat until the sauce thickens. Whisk a cup of the hot sauce into the beaten egg yolks. Stir the warmed yolk mixture back into the saucepan and cook for one minute more, continuing to stir. Remove from the heat and blend in the butter and lemon juice. Chill. Yield: 6 C. (6 1/2-pint jars) From Apple Appeal booklet In a large, heavy covered saucepan, cook apples in juice 30 min or until tender. Mash or sieve apples. Stir in sugar, lemon juice, cinnamon, and cloves. Cook, uncovered, over low heat, stirring frequently, about 1 hour or until thick. (For a finer texture, cool and process in food processor.) Pour into sterilized 1/2-pint jars, leavings 1/2" headspace; adjust lids and process in a boiling water bath 10 min after water comes to a boil. Or freeze in containers or freezer bags.
Go Grains - For Consumers - Diet Plan: GoGrains For A Healthy Weight Add noodles, bean sprouts and soy sauce, cook 1 minute, add crumbled chicken Cook onion and garlic in dressing or water in a pan with lid on until onion http://gograins.grdc.com.au/for_consumers/healthy_weight.htm
Extractions: Recipes Diet plan Easy Meal Solutions Going with the Grain ... Tips Achieving and maintaining a healthy body weight is a lifelong challenge for many people. The key to success lies in learning healthy eating habits that allow you to lose weight gradually (no more than ½ -1kg per week) and keep it off. Go Grains for a Healthy Weight' is a 5000kj (1200 calorie) eating plan which has been designed to help you do just this. The 7-day plan is nutritionally balanced and includes one of your favourite foods - bread. But isn't bread fattening? Quite the contrary. A slice of bread contains only about the same kilojoules as an apple. Bread (all types) is low in fat, provides valuable fibre and contains a variety of vitamins and minerals necessary for good health. Enjoyed on its own, or combined with low fat toppings, it makes an ideal part of a balanced diet for controlling your weight. 'Go Grains for a Healthy Weight' also includes suggestions for increasing your activity level - an important part of any weight control program - tips and hints to make weight control easier, and delicious recipes that you'll never believe are low kilojoule. We hope you will find ' Go Grains for a Healthy Weight' an easy and enjoyable beginning to a healthy and trim life.
Extractions: Seasonings Seasonings are dry flavor blends that can include spices, herbs and salt. Whether purchased or blended at home, theyre a great shortcut for adding flavor. Create your own with a few on-hand ingredients, or sample the excellent highly flavored seasonings, seasoning mixes, marinades and the like available at your supermarket. These seasonings can also be used as "rubs Store seasoning blends tightly covered in a cool, dry place up to 6 months. To apply a seasoning or rub to meat and vegetables, moisten the food with vegetable oil or other liquid first. Sprinkle with the seasoning, and rub it into the surface of the food using your hands. Wear plastic gloves to avoid food odors on your hands. Cook the food immediately, or cover and refrigerate it at least 1 hour but no longer than 24 hours before cooking for a more intense flavor.
Extractions: The Sacramento Bee Seafood can be fast food: Just eight to 10 minutes on the grill and dinner is served. Seared over an open flame, seafood is nutritious, delicious and low in belt-busting calories. What's not to like? Today's sophisticated backyard chefs, according to appliance giant Jenn-Air, are more likely to sear swordfish than flip burgers, brats and dogs. Accompanied by a colorful salsa, a red pepper relish or simply draped across a bed of baby greens, grilled seafood is fine dining at home. Recipes: N'Awlins Barbecue Shrimp Sally's Salmon Steaks With Fresh Basil Sauce "For beginners, I'd recommend something like swordfish because it's relatively simple to cook," says Tim Lords, executive chef at Scott's Seafood Grill and Bar in Sacramento, Calif. Swordfish, with its firm, meat-like texture, should be cooked through yet still be moist when pulled off the grill. Next, try salmon and shrimp, and then tackle ahi, lobster, oysters and more ambitious salsas and marinades.
