81. Cooking Tips - How To Use Spices GINGER used in pickling, syrups, beverages, marinades, stewed fruits, preserves, tea, and cooking of pork and beef. http://www.gracefoods.com/Tips/how_to_use_spices.asp

RECIPE SEARCH Enter Recipe Name MARINADES Add some exciting flavours to your next meal with these great marinades COOKING TIPS Eager to get started in the kitchen? Well we have a few tips that are sure to help. Click here! LINKS Gracekennedy.com GUEST ASSISTANCE Guest Book Contact Us Site Index SEARCH SITE How to use Spices Tip: For easy conversion of measurements try our Conversion Charts The term "spice or spices" is often used to mean any aromatic flavouring material of vegetable origin, and is often used in a more specific sense together with the terms "herb" "seed" and "condiment" Suggestion for the use of these spices and herbs. Click on the name of each herb/spice to view image ALLSPICE - called pimento is versatile in its uses. Whole allspice may be used in soups, stews, pot roasts, sauces, beverages, pickles, preserves, stewed fruits, and in poaching, boiling or steaming fish or shellfish. Ground allspice - may be used in cakes, buns, cookies, and puddings, soups, sauces, french dressing and mincemeat.

82. A Touch Of Homemade Hits The Spot Home cooking isn t home cooking as we know it anymore. It s semihomemade. Spoon and spread preserves over dough. Crumble reserved dough over preserves. http://www.post-gazette.com/pg/05135/503535.stm

Lifestyle Food Recipes Kitchen Mailbox ... Countdown A touch of homemade hits the spot Sunday, May 15, 2005 By Suzanne Martinson, Pittsburgh Post-Gazette Home cooking isn't home cooking as we know it anymore. It's semi-homemade. In an ideal world, of course, we would be out snipping herbs for our sauces, pulling organic carrots for our snacks and maybe even clucking to our own chickens in the back yard. But let's face it. Many of us do well to get to the farmers' market once a week, bake bread once a month, and in my case, at least clean out the frozen food once a year, whether the freezer needs it or not. Or maybe only one of those options. As a kid, a "convenience food" was a can of salmon for supper sandwiches, black pepper that came already ground and frozen orange juice that had to be reconstituted. Fresh-squeezed? Pleez. We had our juicer, but it ran on elbow grease, not electricity. It didn't cost 100 bucks, either. And we never had better meat than when I was dating the son of the butcher, who owned the local meat market. It didn't work out between us, mostly because he always called at suppertime. "Lefty," Dad would call. "Get off that darn phone and come to supper." Family meals? Only three times a day.

83. Pickles And Preserves, By Marion Brown. Foreword. Pickles and preserves are an enduring symbol of the American table, at cooking, pickling, and making choice preserves is evident in her books. http://uncpress.unc.edu/chapters/brown_pickles.html

304 pp., 51/2 x 8, index $18.95 paper ISBN 0-8078-5418-2 Published: Fall 2002 Add to cart View cart Checkout Pickles and Preserves by Marion Brown Foreword Pickles and preserves are an enduring symbol of the American table, of American hospitality in general (and of Southern hospitality in particular), and of the generous spirit that has made our hospitality legendary. Such conserves did more than preserve food for later use. They gave ordinary meals fillip and made special occasions sparkle more brightly; tucked into a gift basket, they comforted the bereaved, helped the sick to heal, or made a new neighbor feel welcome. Like so many art forms, preserving in salt, sugar, and vinegar was born out of necessity, but it was transformed by imagination into a means of self-expression and pride for housewives who had few creative outlets. Pickles and Preserves , and to the remarkable woman who wrote it. Marion Brown was born and raised in Petersburg, Virginia, but spent most of her adult life in Burlington, North Carolina. Aside from authoring three cookbooks, she wrote for a number of magazines and newspapers, enjoyed a local reputation as a textile designer, and hosted her own radio program. That she was accomplished at cooking, pickling, and making choice preserves is evident in her books. But Mrs. Brown is best remembered today for her timely collection of uniquely Southern recipes. Without any formal training in historical method, but with the nose of a journalist and the eye of a natural historian, she gleaned the sources available to her in the 1950s to produce

84. The NDSU Libraries: Germans From Russia cooking preserves History with Latest Serving of German Recipes Ethnic cooking + is fragile in a foreign land, but it isn t easily eliminated, she http://www.lib.ndsu.nodak.edu/grhc/media/newspapers/news/old_news/herzog15.html

Home Media Newspapers Cooking Preserves History with Latest Serving of German Recipes Updated: By Karen Herzog Bismarck Tribune , Bismarck, North Dakota, April 26, 2002, Page 4 If the phrase, "Komm, Herr Jesu, Sei unser Gast," means anything to you, the latest book from NDSU's Germans from Russia Collection will bring a deluge of memories. It's the beginning of a traditional German-Russia table prayer ("Come, Lord Jesus, be our guest"), spoken thousands of times over breakfast, dinner and supper at prairie tables on the Northern Plains since the 1880s. Cuisine is the part of the immigrant culture that survives the longest, according to Rose Marie Gueldner of Anamoose, author of "German Food & Folkways: Heirloom Memories from Europe. South Russia & the Great Plains." Gueldner spent five years in researching and writing the 224-page compilation of recipes, memories and some history of traditional foods of the Germans from Russia, North Dakota's largest ethnic group. "Ethnic cooking + is fragile in a foreign land, but it isn't easily eliminated," she said.

85. Amuse Bouche: Jams, Preserves, Chutneys, Pickles January 2, 2005 in Jams, preserves, Chutneys, Pickles Permalink Comments (0) Harold McGee On Food and cooking The Science and Lore of the Kitchen http://countingsheep.typepad.com/amuse_bouche/jams_preserves_chutneys_pickles/

Amuse Bouche About Come On-A My House Home My year in Culinary School A year of Gastronomy Categories Beef,Veal,Lamb,Venison,Buffalo Breads Chefs Chinese ... Wine Seeking your muse? An Obsession with Food 18thC Cuisine A Spoonful of Sugar Alton ... food Spicy Cranberry Apple Chutney I knew I would be making a pork roast for the holidays and I also knew I didn't want to fall in the same old home made applesauce funk that I had been in over the last couple of pork roasts. My audience were all pretty brave when it came to spice and seasonings and they were also happy with the pork and fruit aspect. That would be all except husband who refuses to accept that fruit and meat go well together. I'm working on him and recently snuck pineapple into his yellow chicken curry. He liked it. There may be hope for him yet. I found this recipe in the November Gourmet issue and decided to try it 'as is' instead of altering it as I usually do. I thought that it was wonderful and I think the only things that I might do different next time is sub out some red wine for the other liquid and use a bit of fresh ginger as well as ground. Otherwise this was a wonderful chutney. Easy to make, luscious in colour and with a nice kick from the ginger and mustard seeds. Spicy Cranberry and Apply Chutney 2 lb Gala apples, peeled, cored and cut into 1 inch chunks.

86. Alice Ross Cooking Classes of Alice Ross cooking classes. Historical sweet preserves, using historical techniques at hearth and cookstove (though easily transposed to...... http://www.aliceross.com/descriptions.html

All workshops include full luncheons Return to Class Schedule Register for Classes Apples Apples Apples . The essential European-American fruit, cooked fresh or dried, using appropriate varieties into desserts, sauces, soups, side dishes, preserves and beverages. Full luncheon. Autumn Kitchen Garden. . Late garden produce, with an eye to preservationcabbage family, winter squashes and pumpkins, orchard treasures. Vegetarian lunch. Basic Hearth Techniques, Day 1 . Includes such dishes as kettle chowder, Dutch-oven cornbread, reflector oven roasts, seasonal vegetables/salad, sweet dessert, herb tea. Basic Hearth Techniques, Day 2 . Regional soups, skewered or stewed meats, hearth breads on the griddle or bake kettle, oven-baked beans, seasonal vegetables or salads, Indian pudding, herbal tea. Baking, Day 1. Focus on historical baking in portable hearth technology: dutch ovens and griddles, for example. Includes such forms as quick breads, flat breads, yeasts, yeasted breads, soda breads, cakes or sourdoughs. Full luncheon. Baking, Day 2

87. Seasoned Cooking - Issue Pumpkin preserves. 5 lbs pumpkin; 8 cups sugar; 4 thinly sliced lemons it s clear to see that Sara had a lot of patience for cooking. http://www.seasoned.com/issues/199910/c.vv.p4.html

Seasoned Cooking October 1999 Issue Pumpkins by Victoria Smith Pumpkin Preserves 5 lbs pumpkin 8 cups sugar 4 thinly sliced lemons 1 thinly sliced orange a few grains of salt Remove peel and cut raw pumpkin into slices 1/4 inch thick and 1 or 2 inches long.  Place in a stone jar or earthenware container and add sugar.  Let mixture stand overnight.  Drain liquid from pumpkin and boil liquid until it spins a thread.  Add sliced pumpkin and remaining ingredients.  Cook until thick and clear.  Pour into sterilized jars and seal. This one is from a pile of recipes that belonged to my Mom's Irish grandmother.  Born in Ireland but raised in the US, it's clear to see that Sara had a lot of patience for cooking.  She also had 8 children.  The woman was a miracle in skirts! Yields: about 8 pints Preparation Time: 2 days Feedback (Questions and Comments): Your message will be posted on our public discussion board Name: Email:

88. Seasoned Cooking - Issue Spray a 8 x 8inch baking pan with cooking spray. Set aside. Meanwhile, combine the strawberry and apricot preserves in a small bowl. http://www.seasoned.com/issues/200202/c.he.p1.html

Seasoned Cooking February 2002 Issue Strawberry-Apricot Bars by Ronda L. Carnicelli When you're trying to lose or even maintain your weight in the middle of the coldest months of the year, it seems like even looking at dessert is going to turn you into a blimp! Since that's not anyone's goal, it often just seems like dessert is something that should be saved for warm months when you can hike for miles and burn off just about anything you can eat. Don't give up just yet! With fewer than 200 calories and healthy fiber besides, this month's featured recipe of Strawberry-Apricot Bars allows you to tame your sweet tooth without loosening your belt as well. What's more, they are truly easy to make. With the crust and topping made simultaneously in a food processor and the filling consisting of two types of preserves mixed together, it's almost too simple to call baking! So in an effort to keep sweets in your life even when cold weather threatens to make it obsolete, I offer you Strawberry-Apricot Bars. Enjoy! Strawberry-Apricot Bars 1 c. whole wheat flour

89. COOKING TO BEAT THE CLOCK...AND MORE ON FOOD AND WINE Wh il e the top specialty fruit preserves are generally ava il able at upscale markets, a surprising number, like Sarabeth’s, Bon Maman and W il kins, http://www.samcooks.com/smack/fruit_preserves.htm

Photos by Dawn Smith shaffersmith.com Smack: Foodstuffs I recommend and where to find them. Fruit Preserves Wh il e the top specialty fruit preserves are generally ava il able at upscale markets, a surprising number, like Sarabeth’s , Bon Maman and W il kins, are finding their way into supermarkets. Here are some ma il order sources. American Spoon Foods, Petoskey MI , 800-222-5886, www.spoon.com ChefShop.Com, Inc., Seattle , WA 877-337-2491, www.chefshop.com (for June Taylor and other preserves) CJ Olson, Sunnyvale CA , 800-738-2462, wwwcjolsoncherries.com Harry and David, medford OR , 800-547-3033, www.harryanddavid.com Katz and Company, Napa CA , 800-676-7176, www.katzandco.com

90. Product/Item Listing-The Cooking Post cooking Post Native American Indian Foods Raspberry preserves. 647.jpg. All raspberries are naturally grown and cared for by the Anishinaabe of the http://www.cookingpost.com/ProductItem.cfm?Category=48

91. What Should You Know About Sea Fish? At Russian Foods .com What should you know about sea fish?, Russian cooking Academy, it is usually used to make tasty preserves. Yet in home cooking it is to be stewed. http://www.russianfoods.com/russian-cooking/article0002F/default.asp

Search Shopping Recipes Shopping Cuisine Recipes Russian Women ... Forum Special Offers Exclusive CLUB Discount Program Gifts Earn Money $$$ Services Site Map Testimonials and awards Links Join our mailing list ... Fotki.com - Share and print your photos with your family and friends. What should you know about sea fish? Frozen fish as fish slices, fillet, minced fish, is very good to make delicious dishes quickly and easily. There are so many fishes in the ocean and each of them has its particularities and secrets, therefore it will be useful to find out more information about some sea fishes. Shark The meat of shark is white and light pink, juicy and gratifying to the eye. However gustatory sense is not very good, as shark contains much ammonia and has sour-bitterish taste. That is why it is necessary to soak shark meat in water with citric acid for 1-1,5 hour. For cooking, shark is good for stewing. Hake Hake, by its structure, is close to navaga, but contains more fish oil. Thanks to its easy assimilability and good taste hake is healthy for everybody. You can make tasty dishes from hake: soups, main dishes and appetizers. But the most delicious thing is fried hake. Cod Cod is very good for cooking. Cod meat is rich in potassium, calcium, magnesium, and iron. Preserves made from cod liver are a wonderful appetizer and dietetic foodstuff. Cod is very good to make fish cutlets, rissoles. You can boil, fry and stew cod with vegetables.

92. Vermont Cooking And Culinary Workshops cooking with Chefs events and workshops. All inclusive weekends to learn cooking It s the height of the season for making jams and preserves with fresh http://www.theinnonparkstreet.com/cooking.html

Packages Attractions Cooking with Chefs Innkeeper ... Home 69 Park Street Brandon, VT Meet and cook with professional chefs. Choose one of our scheduled programs or we will customize a weekend for a group of 5-10. Your check-in any time after noon on Friday will be followed by a welcome reception at 6pm. On Saturday you will work directly with the chef for 3-4 hours in the Inn's large country kitchen preparing dinner for the group. Your participation may be as hands-on as you like, or you may sip a little wine and watch. Cocktails at 6:30, followed by dinner at 7:30 with the chef. Visit the Cooking With Chefs website for more info or call 800-394-7239. Look What’s Happening in 2005! July 29-31: “French!” with Liz Lowe August 12-14: “Tapas” with Liz Lowe August 19-21: “ Jams and Preserves September 2-5: “ Jams and Preserves September 16-18: “ Fabulous Fall Apple Desserts October 21-23: “ Fabulous Fall Apple Desserts October 28-30: “Apple Butter and Chutneys” November 4-6: “All Things Pear” November 11-13: “ 10 Desserts to Give Thanks For December 2-4: “ Christmas Cookie Bake-off December 9-11: “ Christmas Cookie Bake-off December 16-18: “ Christmas Cookie Bake-off JAMS AND PRESERVES, August 19-21, Sept. 2-5

93. Preserves Used In Arabic Cooking preserves play an important role in the Arab world. Mostly popular in Tunisian cooking and are sometimes rinsed to remove the excess salt. http://www.arabicslice.com/preserves.html

Main Recipes Page Arabian Hospitality Traditional Utensils Ingredients ... About Arabic Slice Preserves Preserves play an important role in the Arab world. Dried fruit is often provided along with nuts for guests to pick at. Pickled vegetables (Turshi) can be bought in local shops, however some people prefer to make their own at home by pickling them either in brine or a vinegar solution. Usually people stuff fruits with almonds or walnuts. Anchovies (Alanchofah) Anchovy fillets can be bought tinned in oil or sold loose. They are very salty and are an acquired taste. Mostly popular in Tunisian cooking and are sometimes rinsed to remove the excess salt. Apricots (Mishmish) Sun dried apricots are either eaten on their own or used in sweet dishes, sometimes used in savoury dishes. Kamaradean can be eaten on its own and often refreshments are made of it.

94. Key Lime, Passion Fruit, Mango, Papaya Preserves Granny O Hair s preserves page. Key lime, Guava, Passion fruit. Heated up with habanero pepper. Use on crackers or in cooking http://www.agroworld.com/preserves.htm

Granny O'Hair's Tr op ic al Fruit Preserves Provided to you by the Tropical Fruit Company of Homestead, our tropical fruit preserves are made from the best quality tropical fruits. Key Benefits A large selection of tropical fruit flavors made into Jams, Jellies, Chutneys, Salsas, and Curds Hand dipped - with that home-made flavor Conveniently packaged in 10 oz. (Jellies and Curds) and 12 oz. (Salsas) net weight jars. Vinegars are bottled in 5 fl. oz. (150 ml) containers. Made to order to insure freshness Flavors Click here to see a picture of a few assorted jars and our labeling Flavors Product Fruit flavor Information Brandied Mango Use as a dessert or in cooking Tropical Mango Basting BBQ Sauce Mango Great on BBQ Chutneys and Conserves Mango, Papaya Use on meats at the table Curds Passion fruit, Key lime, Citrus, Lemon Made with whole fresh eggs and dairy butter, great on ice cream or in custard shells Flavored Vinegar Passion fruit Use on fish or salads Hot Jams and Jellies Key lime, Guava, Passion fruit Heated up with habanero pepper. Use on crackers or in cooking

95. Free Recipes, Online Cookbook, Cooking Resources - WorldofRecipes.com - Information about jams, jellies, preserves and fruitspreads, including a calculator......cooking Directory Jams, Jellies, and preserves (90) http://www.worldofrecipes.com/cgi-bin/directory/index.cgi?base=/Home/Cooking/Jam

96. Flemiro Webverzeichnis - /Home/Cooking/Jams,_Jellies,_and_Preserves/ Home cooking Canning and Freezing (67); Home cooking Fruits and Grandma s Recipes For Jams, Jellies, and preserves Assorted selection of http://www.flemiro.de/dir/odp.php?browse=/Home/Cooking/Jams,_Jellies,_and_Preser

97. St. Petersburg Times Online: Taste We put the preserves to the test on thin water crackers. Vegetarian cooking; Apricot, cilantro make for choice chutney http://www.sptimes.com/2005/05/11/Taste/Preserves_that_persev.shtml

Place an ad Calendars Classified Forums ... Text-only News sections Entertainment AP The Wire Business Citrus County ... Find your local news section Weekly sections Brandon Times City Times Homes Outdoors ... Xpress Special Sections Arena football Buccaneers College football Devil Rays ... Yellow Pages Subscriber Services Subscribe Renew Help Advertise Place an ad In print Online Market Info Join Us Internships Scholarships Times Jobs Contact us Taster's Choice Preserves that persevere win the day By KATHY SAUNDERS Published May 11, 2005 Strawberry preserves needed to have solid texture, flavor and color to please the taste buds of our panelists. But they also had to stay where they were spread. Some preserves are more runny than sticky, more jelly than jam. Taster's Choice sampled 13 strawberry preserves from grocery shelves. The favorites were rich, ruby red and thick, with a bit of real fruit. And they had staying power. We put the preserves to the test on thin water crackers. Panelists picked Albertsons' preserves ($2.42) as the best, giving the brand 61 of 80 possible points. Three of four judges said they would buy the store brand. Albertsons' preserves were smooth, "very sweet," dark red and chunky, our judges said. The only displeased panelist thought this brand was too "bloblike."

98. BookPage Nonfiction Review: Cooking Roundup First published in 1955, Pickles and preserves itself preserves a piece of our Sinskey, an awardwinning California chef, cooking teacher and culinary http://www.bookpage.com/0309bp/nonfiction/cooking.html

Can it! Preserving summer's bounty REVIEWS BY SYBIL PRATT The end of summer is, for many, the beginning of the big-time canning season. If you're a canning wannabe or have found yourself in a preserving pickle, all the info you need is in My father was a confident, canny canner, and I still use his berry-stained, dog-eared copy of Marion Brown's Pickles and Preserves By Karen Ward Wiley, $16.99 264 pages, ISBN 0764524712 Buy or borrow this book! Support your local independent bookseller Find it in a WorldCat library Compare prices at major online bookstores Pickles and Preserves By Marion Brown University of North Carolina Press, $18.95 340 pages, ISBN 0807854182 Buy or borrow this book! Support your local independent bookseller Find it in a WorldCat library Compare prices at major online bookstores Celebrating the seasons The Vineyard Kitchen The Vineyard Kitchen By Maria Helm Sinskey HarperCollins, $32.50 416 pages, ISBN 0060013966 Buy or borrow this book! Support your local independent bookseller Find it in a WorldCat library Compare prices at major online bookstores A chicken in every pot Produce markets may be overflowing with summer's last bountiful gasp but, for most of us, it's back to school, back to work and back to getting dinner on the table fast. Next time you want to chicken out of cooking a main course from scratch, you can do it stylishly with the ready recipes Carla Fitzgerald Williams offers in

99. Chinese Family Cooking cooking food so quickly preserves its colors, texture, and nutrients. cooking Chinese recipes is simple, delicious, and healthy. http://www.familywok.com/

Welcome To familywok.com There are many benefits to cooking Chinese food and involving the entire family. Mealtime should be fun, involve the entire family, be healthy and taste great. I have found that Chinese cooking is excellent way to spend time with my children while maintaining a healthy diet. Throughout our website you will find cooking instructions and helpful hints. You will also find recipes and can share recipes of your own. I do require that you use the same user name, so that regular users can identify each other. Chinese cooking has become increasingly popular in the west and around the world. All types of Chinese recipes have gradually moved from the restaurants into home kitchens. Part of its charm, of cooking Chinese recipes is the speed at which the food is cooked. Cooking food so quickly preserves its colors, texture, and nutrients. Cooking Chinese recipes is simple, delicious, and healthy. Most Chinese dishes are cooked in oil quickly. Cooking Chinese recipes can be kept simple and straightforward. The ingredients used for cooking Chinese recipes can be exotic. Of course there's all the common cooking ingredients used in Chinese cooking.

100. The Coastal Chef (206) 743-9681 Used a lot in Asian and Oriental cooking. Good in preserves, pickles and dried fruits. LEMMON GRASS Highly aromatic, fiberous plant stalk. http://www.cs.rpi.edu/~dugan/coastalchef/tips.html

Sage Sayings Recipes Cooking Tips Lessons Restaurant Reviews The Coastal Chef HERBS AND SPICES PRINCIPLES OF COOKING: 1. Most herbs and spices should be added toward the end of the cooking period. 2. Use cheese cloth for easy removal of herbs. 3. Roots, berries, seeds and spices should be used fresh. Spices and herbs that are dried can be used up to a year. 4. Over cooking and boiling herbs will make them bitter or dilute their flavor. ALLSPICE: A reddish brown berry whose flavor is a blend of cinnamon, cloves, nutmeg and juniper berries. For candied items and baked goods. ANISE: Small, dried, ripe fruit of the herb, has the flavor of licorice and used in cakes, cookies, breads and candied items. BAY LEAVES: Use with discretion, rather pungent. Use in stuffings, stocks, sauces, marinades, vegetables,and meats. The leaves release their flavor best in oil. Great in stews, Middle Eastern cooking. CARAWAY: The leaves can be used sparingly in soups and stews. The seeds are similar in flavor to cumin. Add to rye breads, cheeses, stews, marinades, cabbage, sourkraut, turnips and onions. Good for pickling. Over cooking will make it bitter. CARDAMOM: A lovely, strong scented spice that resembles cloves. It's good in soups and pea soup particularly when used with coriander and cumin. Used in Middle Eastern cooking.

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