Country Cooking Recipes-Get Your Pantry Basics Here

Image by The Library of Congress via Flickr

Kitchen Pantry Favorite Stock Ups

Whip up most anything at a moment's notice with these top ten kitchen must-haves:

1. Baking supplies (flour, sugar, baking soda, baking powder, salt)
2. Pasta, including the modern pantry staple of boxed macaroni and cheese. For more innovative pasta meals check out the Washington Post's inexpensive pasta recipes)
3. Chicken broth (Swanson's Organic Chicken Broth won a recent Cooks Illustrated taste test)
4. Rice (brown and white and basmati, if regularly cook Indian food)
5. Canned fish (take your pick of salmon, tuna, anchovies, or sardines. Trader Joe's has a good selection.)
6. Oatmeal
7. Nuts
8. Honey
9. Olive oil
10. Canned tomatoes

In The Pantry

sugar, cake flour, all-purpose flour, whole-wheat flour (though to be honest, I often have to throw it away because it spoils quickly and I forget to store it in the fridge—if you do this, make sure to let it get to room temperature before using), Scharffen Berger chocolate semi-sweet and bittersweet baking bars and baking chunks, SB cocoa powder (and thanks to SB for stocking my test kitchen), Valrhona cocoa powder, brown sugar, confectioners' sugar, baking soda, cornstarch, cream of tartar—wow this just the baking supplies, and I could go on. I also keep Barilla boxed pasta, canned chickpeas, canned red kidney beans, dry lentils, steel cut oats, tomato paste, canned tomatoes (San Marzano and Pastene ground peeled). I also have some goodies I canned last summer, including peaches, tomato jam, tomato relish and strawberry jam.

Country Cooking Recipes-Cream Cheese Biscuits

Cream Cheese Biscuits

Image via Wikipedia

Ingredients:

6 oz cream cheese
1/2 lb unsalted butter
1/2 tsp salt
2 cup flour Instructions:
Combine cream cheese and butter in a mixer bowl. Beat until well blended. Add salt and flour; mix well. Roll out to a thickness of 1/4-inch.

Cut into 2-inch rounds. Place on a buttered baking sheet. Bake at 375 degrees for 10-12 minutes, until golden.

Country Cooking Recipes- Easy Biscuit Mixture

Easy Biscuit Mixture

Image via Wikipedia

Ingredients:

10 cups all-purpose flour
1/2 cup baking powder
1/4 cup white sugar
2 tsp salt
2 cups shortening
Instructions:
In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs.
Store in an airtight container for up to 6 weeks.

Country Cooking Recipes- Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuits

Image by esimpraim via Flickr

Ingredients:

2 cup Bisquick

1/4 tsp salt

2/3 cup buttermilk

Mix ingredients until dough forms. Dip hands in flour just enough to work with dough. Divide dough into 16 pieces. Pat pieces into thin patties. Stack patties one on top of the other in a 9" round greased baking pan to form 8 biscuits. Bake at 450 for 16 to 18 minutes. Brush with melted butter. Serve warm.

Summer Recipes

4 c. thinly sliced zucchini


1 tbsp. water


1 tsp. salt


3 tbsp. grated parmesan cheese


1 sm. onion, chopped


2 tbsp. margarine


Freshly ground pepper


Put all ingredients except cheese in skillet. Cover and cook 1 minute.


Uncover and continue cooking and turning with wide spatula until just tender.


About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8.
 
 
FRESH CUCUMBERS


6 c. fresh cucumbers

1 c. sweet pepper, sliced thin

2 onions (into rings)

1 tsp. salt

1 tsp. celery seed

2 c. sugar (I use 1 1/2) works fine

1 c. white vinegar

Mix all ingredients well. Refrigerate and let stand overnight.
 
 
CREAMED CUCUMBERS


4 lg. cucumbers

1/2 to 1 pt. sour cream

5 tbsp. mayonnaise

1 to 1 1/2 c. water

1/4 c. vinegar

2 to 3 tbsp. sugar

1/4 c. cream

Onion slices (optional)

Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix

water, vinegar and sugar to taste. Add cream. Beat in sour cream and

mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a

day before serving.
 
 
CRACKLY CORN


1 c. sugar

1/4 c. butter

1/2 c. dark corn syrup

1/2 tsp. vanilla

1/2 tsp. salt

Pour over 8 cups popped popcorn. Toss gently to coat corn. Bake at 200

degrees for 1 hour.
 
 
HERBED TOMATOES


6 ripe tomatoes, peeled and sliced

1 tsp. salt

1/4 tsp. freshly ground pepper

1/2 tsp. dried thyme or marjoram, crushed

1/4 c. finely snipped parsley

1/4 c. snipped chives

2/3 c. salad oil

1/4 c. tarragon vinegar

Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and

vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times.

Drain off dressing and pass with tomatoes.
 
 
SOUR CREAM CUCUMBER


1/4 c. mayonnaise

1 tsp. vinegar

Salt

Pepper

Garlic powder

Onion powder

3 lg. cucumbers

Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to

taste. Peel and slice cucumbers and add to mixture. Let cucumbers

marinate for at least 2 hours before serving.
 
 
CANNED GREEN TOMATOES FRIED


Green tomatoes

Boiling water

Salt

Wash as many green tomatoes as you want to can. Slice and place in sterile

wide mouth jars. Cover with boiling water. Add salt (1/2 teaspoon for pint

jars, 1 teaspoon for quart jars). Water bath for 30 minutes until sealed. To

Cook: Open jar and discard liquid. Batter green tomatoes in cornmeal or

flour (your choice), place in hot oil and fry until golden brown.
 
 
ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA


2 c. ziti

1 c. chopped tomatoes

1/4 c. olive oil

1 tbsp. red wine vinegar

1/4 tsp. salt

1/4 tsp. pepper

1 clove crushed garlic

1/4 tsp. oregano

8 oz. Mozzarella, diced

6 sun-dried tomatoes, minced

2 tbsp. chopped basil

Serves 4. Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt,

pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and

basil. Toss to blend.

The In-Laws are on their way--Cake Making Course

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Additional items you may need:

POTATO SALAD

2 c. diced potatoes
Salt
1 medium-sized onion
Boiled salad dressing
1/2 tsp. celery seed
Lettuce
1 Tb. parsley, chopped
1 hard-cooked egg


Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the two. Add the celery seed and parsley and season the whole with salt. Just before serving, mix well with boiled dressing. Garnish a salad bowl or salad plates with lettuce, place the salad on the lettuce, and then garnish with slices of hard cooked egg.

CAULIFLOWER SALAD

1 Cauliflower



Half a Lettuce


2 Eggs


1/2 gill Oil and Vinegar






Boil the cauliflower by directions given elsewhere and branch it carefully. Boil the eggs hard, separate the whites from the yolks; chop the whites small and cut the yolks in slices. Shred up the lettuce in a bowl and put the branches of cauliflower all round it, and the slices of yolk of egg outside as a border. Pour on the salad dressing and put the white of egg in little heaps on the lettuce. It is then ready to serve.

BREAKFAST SALAD

2 Tomatoes



1 Cucumber


1 tablespoonful Oil


1 Spring Onion


Half a Lettuce


2 tablespoonsful Vinegar






Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.

CARROT AND CABBAGE SALAD

1 medium-sized carrot



2 cupfuls cabbage


1/2 cupful roasted peanuts


French or Cream Salad Dressing






Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.

Quick tips


•Put your herb garden where you can see it daily—such as near the kitchen or where you’ll walk by each day.


•Herbs are more aromatic if starved just a bit. Don’t be quick to water and don’t fertilize.


•Provide plenty of sunshine.


•Herbs demand good drainage. Plant on a slight mound, especially in areas with poor drainage. Avoid planting where water stands.


•Pick leaves just before flowering. That’s when they’re at their peak of flavor. Morning is the best time to harvest.


•Keep harvesting. Herbs are happier when constantly clipped
 
Medicinal herbsMain article: Herbalism


Plants contain phytochemicals that have effects on the body.



There may be some effects when consumed in the small levels that typify culinary "spicing", and some herbs are toxic in larger quantities. For instance, some types of herbal extract, such as the extract of St. John's-wort (Hypericum perforatum) or of kava (Piper methysticum) can be used for medical purposes to relieve depression and stress. However, large amounts of these herbs may lead to toxic overload that may involve complications, some of a serious nature, and should be used with caution. One herb-like substance, called Shilajit, may actually help lower blood glucose levels which is especially important for those suffering from diabetes. Herbs have long been used as the basis of traditional Chinese herbal medicine, with usage dating as far back as the first century CE[4] and far before.



Medicinal use of herbs in Western cultures has its roots in the Hippocratic (Greek) elemental healing system, based on a 4-fold elements healing metaphor. Famous herbalist of the Western tradition include Avicenna (Arabian), Galen (Roman), Paracelsus (German Swiss), Culpepper (English) and the botanically inclined Eclectic physicians of 19th century/early 20th century America (John Milton Scudder, Harvey Wickes Felter, John Uri Lloyd). Modern pharmaceuticals had their origins in crude herbal medicines, and to this day, many drugs are still extracted as fractionate/isolate compounds from raw herbs and then purified to meet pharmaceutical standards.



Some herbs are used not only for culinary and medicinal purposes, but also for psychoactive and/or recreational purposes; one such herb is cannabis.



From Wikipedia, the free encyclopedia

Secret Restaurant Recipes Revealed

Discover How To Make Delicious KFC Recipes


A yummy collection of diverse chicken wing recipes
 
Spreads - appetizers - party food and Dip Recipes [From The Desk Of: Ken Dunn - Dunway Enterprises]
 
Make Your Own Homemade Lemonade
 
 Quick And Easy Pasta Salad Recipes
 
Rhubarb Pie - 3 Excellent Recipes

Chinese Tuna Steaks On The Grill

Chinese Tuna Steaks On The Grill




1 tuna steak

1 t salt

1 t finely ginger root,Chopped

1/4 t white pepper

1 t cornstarch

2 T salted black beans

4 green onions with tops

2 t green chilies

1 T cornstarch

1 T water

1 t sugar

2 T peanut oil

1 T peanut oil

2 t garlic,Finely Minced

1 c chicken broth (or fish stock)

1 spinach (or red-leaf -lettuce)



Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both

sides offish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes.

Place black beans in bowl and cover with warm water. Stir about 2

minutes. Remove and drain. Discard water. Partially pulverize beans.

Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar.



[If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok]



Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch /sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

Cheesy Apple Ham Grill

Cheesy Apple Ham Grill

Yield: 4 Servings

1 c apple,Chopped

1/2 c miracle whip (or miracle

-whip)

- light,dressing, divided

1/4 c walnuts,Chopped

1 ds cloves (opt),Ground

8 sl raisin cinnamon bread

4 sl kraft natural sharp cheddar

-cheese,,cut in half

1 pk oscar mayer smoked,Cooked

-ham slice,s (6 oz)



Mix apple, 1/3 cup of the dressing, walnuts and cloves. For each

sandwich, top 1 bread slice with 1 cheese slice, apple mixture, ham,

second cheese slice and second bread slice. Spread outside of

sandwiches with remaining dressing. Grill until lightly browned on

both sides.



Makes 4 sandwiches.

Charcoal Grilled Salmon With Spicy Black Bean

Charcoal Grilled Salmon With Spicy Black Bean

Yield: 4 Servings

1/2 lb black beans,soaked

1 sm onion,chopped

1 sm carrot

1/2 celery rib

2 oz ham,chopped

2 jalapeno peppers,stemmed

-and,Diced

1 clove garlic

1 bay leaf,tied together with

3 sprigs thyme

5 c water

2 cloves garlic,minced

1/2 t hot pepper flakes

1/2 lemon,juiced

1 lemon,juiced

1/3 c olive oil

2 T fresh basil,chopped

24 oz salmon steaks



Combine in a large saucepan the beans, onion, carrot, celery, ham,

jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer

until beans are tender, about 2 hours, adding more water as necessary

to keep the beans covered. Remove the carrot, celery, herbs and

garlic, and drain off the remaining cooking liquid. Toss the beans

with the minced garlic, hot pepper flakes and the juice of 1/2 a

lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon,

olive oil, and basil leaves. Pour over the salmon steaks, and

refrigerate for 1 hour. Grill the salmon over a moderately high flame

for 4-5 minutes per side, basting with some of the marinade every

minute. Serve each steak with a portion of beans.

Calypso Grilled Pineapple

Calypso Grilled Pineapple




Yield: 8 Servings



1/2 c worcestershire sauce

1/2 c honey

1/2 c (1 stick) butter (or marg.)

1/2 c light brown sugar,Packed

1/2 c dark rum

1 pineapple,cut into 8 wedges

- and co,red*

1 vanilla ice cream



To prepare sauce, combine Worcestershire, honey, butter, sugar and

rum in 3 quart saucepan. Bring to a full boil over medium-high heat,

stirring often. Reduce heat to medium-low. Simmer 12 minutes or

until sauce is slightly thickened, stirring often. Remove from heat;

cool completely.



Brush pineapple wedges with some of the sauce. Place pineapple on

oiled grid. Grill over hot coals 5 minutes or until glazed, turning

an basting often with sauce. Serve pineapple with ice cream and

remaining sauce. Garnish as desired. Refrigerate any leftover

sauce.** Prep time: 15 mins. Cook time: 15 mins. *You may substitute other fruits, such as halved peaches, nectarines or thick slices of mangoes, for the pineapple. **Leftover sauce may be reheated in microwave. Microwave and stir for 30 seconds at a time.

Butterflied Pork Loin On The Grill

Butterflied Pork Loin On The Grill




Yield: 8 Servings



1 4lb boneless pork loin roast

2 onions,finely chopped

1 T fresh thyme leaves

1/2 t allspice,Ground

1/4 t nutmeg,Ground

1/4 t cinnamon,Ground

1 T sugar

2 T hot pepper sauce

1/2 c soy sauce

2 T vegetable oil





Trim any excess fat from the pork roast. Butterfly the roast by

cutting horizontally through the center. The meat should lie flat.

Place the pork in a flat dish. Combine the remaining ingredients to

make a jerk paste. Spread the paste over the pork loin, cover and

marinate in the refrigerator for at least 4 hours. Prepare a fire on

the grill. When the coals have burned down and are medium hot, to

catch the drippings. The roast should cook over medium coals for

approximately 2 hours or until a meat thermometer reads 150 to 160

degrees. Cut the pork loin in half lengthwise and carve in thin

slices.

Broiled/Grilled Caribou Steaks

Broiled/Grilled Caribou Steaks

Yield: 6 Servings

6 1/2 thick caribou steaks

1 bacon fat (or lard)

1 basting sauce

1 1/2 c red wine

3 T oil

1/8 t ginger,Ground

1 ds hot pepper sauce

1 salt and black pepper



Combine all the basting sauce ingredients and soak the venison

slices in the sauce for at least 24 hours. Pour off and reserve the sauce.

Put the meat on a board and pat it dry, then nick the edges of the

slices and rub them all over with the fat.



Heat the grill to medium-high and grill the steaks until medium-rare.

Baste the meat with the reserved basting sauce while cooking and turn

it once. When done, transfer the slices to a warmed serving platter,

and serve at once, with the remaining sauce in a sauce boat.

Felknor Ventures Topsy Turvy Tomato Planter

Ingenious tomato planter turns gardening upside down! Thanks to a whole new direction in growing tomatoes, your crop will be bigger, better tasting, healthier, and easier to grow than ever before.

You can water, feed, trim and harvest without bending or kneeling--and since your crop is upside down and will never touch the ground, staking, caging, bacteria, ground rotting, fungus and small animals become problems of the past. It's the perfect gift for any gardener.

Great for those who live in apartments or who have small backyards. Water and fertilize through the built-in top funnel; trim and harvest at chest height! Also for cukes, peppers, flowers. Just add your soil and plants. Topsy-Turvy¿ Planter makes it easy to grow tomatoes and vegetables because it eliminates the need for a backyard garden plot.





I have used the Topsy Turvy Tomatoe Planter for 3 seasons now, and will never, ever plant my tomatoes in the ground again. This product is sturdy, simple to use, and produces beautiful fruit.

Because the plants grow toward the sun and never touch the ground, the slugs and other critters cannot ruin or run off with your produce. As I have already stated, I have used the same bags for 3 seasons now, and have not had any problems at all. I highly recommend this product.