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Use our spice primer to learn what spices go with which foods, and how to experiment.

Use our spice primer to learn what spices go with which foods, and how to experiment.
So you’ve stocked your cupboard and are eager to spice up your meals. But what to add to what? The possibilities for seasoning are endless, but to get you started here's a list with some tried and true matches. Beans (dried) — cumin, cayenne, chili, parsley, pepper, sage, savory, thyme Beef — basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme Breads — anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme Cheese — basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme Chicken — allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme,

cooking conversions The Metric Kitchen - StumbleUpon The instructions and tables presented below will walk the reader through converting a recipe to metric measures. It is important to note that these conversions only work with U.S. recipes. Customary measures like cups, pints, quarts, and gallons mean different things in different countries. For example, if you try to convert a British or Australian recipe to metric using these instructions, it may flop. For the sake of keeping things simple, I have slightly rounded off the measurements stated below. All conversions should be sufficiently accurate for all recipes. Liquids (and Herbs and Spices) Liquids can be converted to liters or milliliters with the following table. Weight Weights can be converted with the following table. Other non-liquid ingredients Non-liquid ingredients specified in American recipes by volume (if more than about 2 tablespoons or 1 fluid ounce) should be converted to weight with the following table. Length Lengths may be converted with the following table. Temperature

Macaroni and Cheese Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Have I mentioned before how I adore the Smitten Kitchen blog? I’ve followed Deb’s blog ever since she caught my eye with this recipe for Homemade Oreos. I digress. Now, this dish cannot be whipped together at the drop of the hat. When you are making a dish which calls for shredded cheese, you should almost always shred your own. After grating the cheese, make the béchamel. Then you’ll mix in your spices. Now, mix in half of the shredded cheeses. Cook the pasta only until the outside is fully cooked, but the inside is not. Add the pasta to the cheese, give it a good stir, and put it in a buttered dish. Top with the other half of the cheeses. And the breadcrumbs. Bake until the cheese is bubbly and the breadcrumbs are toasted. And if you go back for seconds (or thirds), I won’t tell. 3 tablespoons butter 2 1/4 cups milk, warmed 1/4 cup all-purpose flour 1 teaspoon coarse salt

20 world-class wines you should know, all $20 or less Back we go into the land of value, where the word bargain doth not speak its name. Last winter we unearthed 20 great wines, all $20 or less, that we wanted to stand behind - not as deals on the cheap, but as important bottles that just happened to be available for a Jackson. More often than not, these are made by serious, talented winemakers and estates that happen to believe in perhaps the most important tenet in wine: Quality should be available to everyone. Should you worry that concept is in short supply these days, fear not: Back I went to the aisles, looking for bottles that deliver in any context. Once again, these are listed without vintages because you should be able to look for them perennially. Note: Alcohol levels are listed for the most recent vintage. Alice & Olivier De Moor Bourgogne Aligoté ($18, 12.5% alcohol) Tastes like: $28 What: A proper tribute to Burgundy's underappreciated white grape. Les Vins de Vienne Reméage Red Wine ($14, 14%) Tastes like: $25 Tastes like: $21 St.

Steaks Guide - Exclusive Steak, Meat and Seafood Recipes Wine Notes: Antica Terra was up to the challenge of 2011 harvest View full sizeBRENT WOJAHN/THE OREGONIANAntica Terra winemaker Maggie Harrison (right), sorting grapes with Megan Iversen, says despite challenges posed by weather and locale, 2011 could end up the winery’s finest yet. If 2011 had been a typical year, the wine-grape harvest would have happened two months ago. But 2011 was an anomalous year. The Willamette Valley experienced the coldest April through June on record. The remainder of the summer was colder than average; one OSU horticulturist declared it the coldest growing season in more than 50 years. However, September was spectacular, with a string of days hitting higher than 90 degrees that were counterbalanced by cool nights. All that added up to what may, for some local wineries, be the vintage of the decade. One such winery is Antica Terra. I visited Antica Terra on its most frenetic harvest day in early November and asked winemaker/partner Maggie Harrison what set 2011 apart for them.

Tips for Cooking - Steer Clear of These Common Food Prep Mishaps at - StumbleUpon It happens to everyone. Despite your best efforts in the kitchen, something went terribly wrong and the dish is tough, mushy, too salty or lumpy. Whatever the case may be, you’re stuck with a lousy plate of food and a bad mood. But take heart: The most common blunders are also the easiest to prevent in the future…and some can even be fixed now. To get you on the right track, we spoke with several renowned chefs to learn the cause of—and solution for—everyday kitchen failures. Prepare to never be disappointed again! Mistake #1: Too Much Salt Cause: You didn’t taste the dish as you were cooking it. Solution: If the saltiness is the result of an over-reduced soup or stew, add water, recommends Jesse Schenker, chef and owner of Recette in New York City. Mistake #2: Tough Meat Cause: You cooked it too long or the heat was too high. Solution: Marc Vidal, executive chef of Boqueria in New York City, says that once meat is overcooked, shredding it is a good way to expand your preparation options.

Change Your Life Rich Red Wine Sauce You will understand why the French are masters of cuisine. Similar to the classic French Bordelaise sauce, this velvety rich sauce makes a classic topping for beef and lamb. I love it on beef tenderloin or filets mignon, which, although they are beloved by many, often have a metallic or liver undernote. It really illuminates a lightly smoked pork chop. As heretical as it may seem, it is great on pulled pork. I like to serve boiled baby potatoes on the side, and I douse them with this sauce too. This is an easy to make classic red wine sauce for red meat, especially filet mignon. Course. Cuisine. Makes. 1 cup, enough for 4-6 servings of meat Takes. Special equipment. Ingredients 5 tablespoons butter 1 large onion, coarsely chopped 1 carrot, skinned and coarsely chopped 1 stalk celery, coarsely chopped or crushed 2 cloves garlic, crushed or pressed 1 teaspoon dried rosemary leaves 1 teaspoon dried sage leaves, crushed 1 whole bay leaf 1 teaspoon whole black peppercorns 2 tablespoons tomato paste

Frugal & Natural Pest Control: Fruit Flies & Ants Be Gone! We have been attacked by an abundance of fruit flies lately in my kitchen. AHH! Don’t you love those little flying insects that seem to find every bit of food in your kitchen and around your trash can? Here is our simple, frugal, and effective solution! Fruit Fly Trap 1 quart jar 1 piece of paper, rolled up into a funnel tape apple cider vinegar small slice of banana Fill a quart jar with a 1/2 inch of apple cider vinegar and a small piece of banana. As you can see in my picture, this easy trap is amazingly effective! Ant Trap We are often plagued with ants in the Spring time as well around here. 1 tsp. borax (borax is an natural laundry boosting powder available in the laundry section of the store, normally on the top shelf) 2 cups hot water 6 Tbsp sugar folded paper towel small shallow cup (like a creme burlee dish) Disolve borax in hot water. It’s Frugal Fridays! About Lindsay Lindsay Edmonds is first a lover of Jesus, wife, mother of three, homemaker, and writer.

Easy Cube Steak Recipes Easy cube steaks recipes are wonderful for when you need to cook dinner in a hurry. Cube Steak is one of the easiest to use for a fast and wonderful meal. Since, this steak has already been tenderized by the butcher, it is ready to cook. You can plan quick and easy cube steak recipes with items you probably already if your kitchen. Do you have a can of cream of mushroom soup or any cream soup that you prefer? The first step in preparing easy cube steak recipes is to season the cube steak. Now you can add the cream soup of your choice, or tomato sauce. Other ingredients can be added to these easy cube steak recipes that will give your meal an even more unique flavor. If you are using tomato sauce, also add a can of diced tomatoes drained, green peppers and onion. Other great easy cube steak recipes that pretty much cook themselves can be done in the oven. Pour a little of the pineapple juice around the steaks.