Easy,Delicious and Healthy Dessert Dishes

CREPES

Crepes
Crepes

Ingredients,Quantities And Method To Prepare This Healthy Dessert

Ingredients,quantities and methods to prepare this healthy dessert crepes dish.

Step One To Prepare Crepes Dish

Ingredients And Quantities To Prepare This Healthy Dessert Crepes Dish

Total : Yield: 20 serving

INGREDIENTSQUANTITY
Whole eggs

Water

Salt

8

1 qt

1/2 oz

Method To Prepare Crepes Dish


1. Mix and blend eggs and water.Add salt.

Step Two To Prepare Crepes Dish

INGREDIENTSQUANTITY
Cornstarch (1 cup)

Flour (1 cup)
4 oz

4 oz

Method To Prepare Crepes Dish


2. Gradually add corn, starch and flour.Blend well.

Step Three To Prepare Crepes Dish

INGREDIENTS

QUANTITY

Butter melted4 oz

Method To Prepare Crepes Dish

3. Add to mixture in step two .Blend

Step Four To Prepare Crepes Dish



4. Heat an ungreased pan .Ladle in batter , rolling and turning pan so entire surface is 
thinly covered.Saute without coloring Turn .Set other side without coloring.

5. Place a small amount of granulated sugar in pan .Allow to caramelize while pressing 
with back of a spoon.Add 2 pats butter and juice or rind of 1 lemon.Add crepes baste 
with liquid and fold. De-glaze pan with brandy.Flame.Pour over plated crepes.

Remarks: A mix of 1 qt liquid makes about 60 crepes.To store cover with waxed paper
or foil and refrigerate.If crepes tends to stick while sauteing ,pan may be wiped
occasionally with a cloth dipped in melted butter.Use just enough to produce a light
coating.This should be done only when absolutely necessary.

Rice Imperatrice

RICE-IMPERATRICE
RICE-IMPERATRICE

Ingredients,Quantities And Method To Prepare Rice Imperatrice

Ingredients,quantities and methods to prepare rice imperatrice are as under 

Ingredients And Quantities To Prepare Rice Imperatrice

Step One To Prepare To Prepare Rice Imperatrice

Total yield: 30 servings

INGREDIENTSQUANTITY
Water hot ( 1 pt)

Raspberry 
flavored gelatin
1 lb

4 oz

Method To Prepare Rice Imperatrice


1. Dissolve gelatin in hot water.Pour half inch on bottom of mold to be used.Allow to
set.

Step Two To Prepare Rice Imperatrice

INGREDIENTSQUANTITY
Blanched 
(cooked) rice

Milk (1 qt)

Salt

Vanilla

Gelatin 
,unflavoured

Sugar
2 lb


2 lb

1/2 oz

to taste

1 oz


8 oz

2. Place these ingredients in a pot and simmer for about 10 minutes.Allow to cool and
set

Step Three To Prepare Rice Imperatrice

INGREDIENTSQUANTITY
Heavy cream(1 qt)2 lb

Method To Prepare Rice Imperatrice

3. Whip cream and fold in with mixture that has been set in step 2

Step Four To Prepare Rice Imperatrice

INGREDIENTSQUANTITY
Maraschino cherries 
chopped
8 oz

Method To Prepare Rice Imperatrice


4. Fold in with above mixture ,(step 3) and pour into mold or form which has the
gelatin on the bottom.

Step Five To Prepare Rice Imperatrice


5. Place in refrigerator until set. Unmold by setting forms in warm water and place on
serving plates.

Total yield: 30 servings

Fruit Conde

Fruit-Conde
Fruit-Conde

Ingredients,Quantities And Method To Prepare Fruit Conde

Ingredients,quantities and methods to prepare the fruit conde are as under 

Step One To Prepare Fruit Conde

Ingredients And Their Quantities To Prepare Fruit Conde

Total Yield: 15 serving

INGREDIENTSQUANTITY
Milk

Blanched rice

Salt

Sugar

Gelatin, 
unflavored
1 lb

1 lb

1/4 oz

4 0z

1/2 oz

Method To Prepare Fruit Conde


1. Place ingredients in a pot and simmer for about 10 minutes.Allow to cool and set.

Step Two To Prepare Fruit Conde

Ingredients And Their Quantities To Prepare Fruit Conde

INGREDIENTSQUANTITY
Heavy cream,whipped 

Nesselrode mixture
1 pt

6 oz

Method To Prepare Fruit Conde


2. Whip cream and fold into mixture that has been set (step 1).Add Nesselrode 
mixture.Place this mixture in a large or small Charlotte mold.Refrigerate until mixture is set.

Step Three To Prepare Fruit Conde


3. When set , unmold on a dish ; place assorted fruit on top of rice mixture.Brush top of fruit with a hot apricot sauce and serve. 

Strawberries A La Ritz

Strawberries a la ritz
Strawberries a la ritz

Ingredients,Quantities And Method To Prepare Strawberries A La Ritz

Ingredients,quantities and methods to prepare the Strawberries A La Ritz are as under 

Step One To Prepare Strawberries A La Ritz

INGREDIENTSQUANTITY
Strawberries

Sugar

Anisette
1 qt

to sweeten

1/4 cup

Method To Prepare Strawberries A La Ritz


1. Put well sugared strawberries in a bowl.Pour the anisette liqueur over them.Leave
in refrigerator for 1 to 2 hours until well chilled.

Step Two To Prepare Strawberries A La Ritz

INGREDIENTSQUANTITY
Flour 

Sugar

Eggs

Boiling milk (1 qt)
3 oz

8 oz

4

2 lb

Method To Prepare Strawberries A La Ritz


2. Blend sugar , flour and eggs together.Slowly dilute with boiling milk and cook for a 
few minutes.Stir constantly until mixture boils( this preparation must be smooth).Let
cool.

Step Three To Prepare Strawberries A La Ritz

INGREDIENTSQUANTITY
Heavy cream (1 cup)8 oz

Method To Prepare Strawberries A La Ritz


3. Add well beaten cream and gently mix in strawberries and juice(step 1)

Total yield: 8 serving

Remarks: Add a little red coloring if necessary to give mixture a pink color.A few large strawberries can be arranged as a garnish on the top.Serve very cold.

The Best And Healthy Pudding Recipes You Should Know

Introduction To Pudding

Pudding is a word that denotes both sweet and savory (salty and spicy) dishes.In modern terminology pudding is used for the desserts.

In U.K the word pudding is used for the desserts and in the U.S in in some parts of the Canada pudding refers to desserts made of sweet milk

Syrup Golden Cap Pudding   

syrup golden cap pudding
syrup golden cap pudding

Ingredients,Quantities And Methods To Prepare delicious Pudding

Ingredients,quantities and methods to prepare the syrup golden cap pudding are as under 

Ingredients And Their Quantities To Prepare The Golden Cap Pudding 

Cooking Time : 2 hours  Serves 4-6

Ingredients
Metric/Imperial 
Or American
self raising flour


soft fine
breadcrumbs


ground ginger
optional


shredded suit


caster sugar


golden light corn
syrup


eggs


milk


for the topping:
golden light corn 
syrup


for the sauce :
grated lemon rind


lemon juice


golden light corn 
syrup

75 g/3 oz or 
3/4 cup

75 g/3 oz or
1 ½    cups


1 teaspoon or
1 teaspoon


75 g/3 oz or
2/3 cup

75 g/3 oz or
6 tbsp

1 tbsp or
1 tbsp


2 or 2


to mix or
to mix


3 tbsp or
4 tbsp



1 teaspoon or
1 teaspoon

2 tbsp or
3 tbsp

6 tbsp or 
generous ½ cup

`Method To Prepare The Golden Cap Pudding 

Mix the flour, breadcrumbs,ginger and suet together.Add the sugar , then 1 tablespoon syrup, then the eggs.Blend thoroughly , then gradually add enough milk to make a
sticky consistency.Put the 3 tablespoons golden ( 4 tbsp light corn) syrup into a 
greased 1.2 litre/2 pint ( 5 cup) pudding basin (oven proof bowl) , cover with the pudding mixture then with the greased grease proof (waxed) paper or foil.Put into a steamer
over rapidly boiling water and steam for 2 hours.Fill the sauce pan with boiling 
water when necessary as rapid cooking is important for this pudding.
Turn out and serve with a sauce made by heating the lemon rind and juice with
the syrup.Fresh cream can also be served with this pudding or a custard sauce.

Spotted Dick: Omit the ginger and syrup in the pudding.Add 1 teaspoon mixed spice to the flour and blend about 175 g/6 oz (1 cup) mixed dried fruit to the other ingredients.
Bake as under.

BAKED SUET PUDDING

Omit the syrup ,ginger and breadcrumbs from the syrup golden cap pudding.Use 

175 g/ 6 oz(1 ½ cups) self raising flour and 150 to 175 g /5 to 6 oz (1 cup) mixed dried
fruit instead.Make the pudding put into a well greased 18 cm/7 inch cake tin or 
ovenproof mould. Bake in the center of a moderate oven, 180 °C/350 ° F .Gas mark 4
, for 1 ½ hours; reduce the heat very slightly after 1 hour if the pudding is becoming too brown .The sauce given under the syrup Golden cap pudding is an excellent
accompaniment.This pudding also can be steamed like the syrup Golden Cap Pudding

Cumberland Pudding

 

cumberland pudding
cumberland pudding

Ingredients,Quantities And Methods To Prepare The Cumberland Pudding

Ingredients,quantities and methods to prepare this dish are as under 

                                   Cooking Time: 2 ½ hours   Serves  4-6

Ingredients And Their Quantities To Prepare This Dish

(1) Cooking baking apples, weight when peeled and cored  100 g/4 oz or 1/4 lb in American

(2) currants 100 g/4 oz or 2/3 cups in American

(3) Caster sugar 100 g/4 oz or 1/2 cup in American

(4) Shredded suet 75 g/3 oz or generous 1/2 cup in American

(5) Self raising flour 100 g/4 oz or 1 cup in American

(6) Soft breadcrumbs 75 g/3 oz or 1½ cups in American

(7) Grated lemon rind 1 teaspoon or 1 teaspoon in American

(8) mixed crystallized  (candied) peel,chopped 2 tbsp or 3 tbsp in American

(9) eggs 2 or 2 in American

Method To Prepare The Cumberland Pudding

or plain (all purpose) flour with 1 teaspoon baking powder.

Dice the apples neatly and mix with all the other ingredients.Put into a well greased 1.2 liter/2 pint (5 cup) ovenproof basin (bowl) and cover it with a greased foil. or paper over the top of the basin, either tie in the position or tuck in the edges very firmly..

To make it easy to remove from the steamer make a long band of thick foil  and place under the basin

Steam over boiling water for 2 ½ hours.Serve with lemon sauce(recipe of lemon sauce is given below)

To remove pudding from the steamer lift out with two ends of the foil.

 

 

LEMON SAUCE

 

lemon sauce recipe
lemon sauce

Ingredients,Quantities And Methods To Prepare The Lemon Sauce 

Ingredients,quantities and methods to prepare the lemon sauce are as under 

Ingredients And Their Quantities To Prepare The Lemon Sauce 

Cooking Time: 15 minutes   Serves  4-6 

Ingredients
Metric/Imperial or
American
grated lemon
rind


lemon juice


water


arrowroot of 
cornflour
(cornstarch)


sugar

2 teaspoon or
2 teaspoon


3 tbsp or 4 tbsp


300 ml/ ½ pint or
1 ¼ cups

2 teaspoons or
2 teaspoons



75 g/3 oz or
6 tbsp

Method To Prepare The Lemon Sauce 

Put the lemon rind and juice into a saucepan with half the water.Cover the pan and simmer for 10 minutes to soften the lemon rind.Blend the arrow root or cornflour (cornstarch) with the remaining water.Add to the lemon liquid with the sugar ; stir over a low heat until thickened and clear.

How To Make Easy And Tasty Pork Dishes

Pork Steak Hawaiian

 

Pork steak hawaiian
Pork steak hawaiian

Ingredients,Quantities And Methods To Prepare Pork Steak Hawaiian

Ingredients,quantities and methods to prepare this pork steak Hawaiian are as under 

Ingredients And Their Quantities To Prepare This Dish

Scale : oz=1 ounce      tsp= teaspoon

YIELD : 50 portions      EACH PORTION:  4 oz. ham , 1 pineapple slice

Step One To Prepare This Dish

INGREDIENTSQUANTITY

Pullman ham
steaks  

Salad oil 


50  


for sheet
pan

Method To Prepare This Dish

1. Place ham steaks on lightly oiled sheet pan .Place under broiler at high point for 3 minutes.Turn ham and  repeat process.Remove from broiler and keep hot.

Step Two To Prepare This Dish

Ingredients And Quantity To Prepare This Dish

Butter for sheet pan

(2) Pineapple slices  50

(3) Sugar  8 oz

(4) Cinnamon  1 tsp

Method To Prepare This Dish


2 . Place pineapple slices on buttered sheet pan.Combine sugar and cinnamon; sprinkle over pineapple.Place pineapple under  broiler and glaze.
 

Step Three To Prepare This Dish

INGREDIENTSQUANTITY
Maraschino cherries50

Method To Prepare This Dish

3. Place pineapple slices on ham steak to serve.Place a maraschino cherry in center of pineapple ring.

Roast Loin Of Pork

Roast Loin Of Pork
Roast Loin Of Pork

Ingredients,Quantities And Methods To Prepare Roast Loin Of Pork

Ingredients,quantities and methods to prepare roast loin of pork are as under 

Scale lb=pound    tsp=teaspoon    oz= 1 ounce  pt=16 ounce  qt=32 ounce

YIELD: 50 portion  EACH PORTION: about 6 oz

Step One Roast Loin Of Pork

Ingredients And Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Pork loins 

Salt

Pepper

Rosemary

Sage 

30 lb 

to taste

to taste

2 tsp

2 tsp
 

Method To Prepare This Dish


1. Remove chine bone leaving ribs in.Remove tenderloin for other dishes.Place pork in
greased roasting pan  ; rub outside of each loin with salt,pepper, rosemary and sage.

2. Place in oven preheated to 350°F for 1 hour.

Step Two To Prepare Dish

Ingredients And Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Mirepoix  
Onions , 
coarsely
chopped

Celery
coarsely
chopped

Carrots
coarsely
chopped

1 lb



8 oz



8 oz

Method To Prepare This Dish


3. Turn loins , add ,mirepoix ; roast for 1½ hours.When meat is done ,remove from pan
and place in clean storage pan.Cover with clean damp towel and hold in warm place.
 

Step Three To Prepare This Dish

Ingredients And Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Bread flour  

Chicken
or beef stock hot
10 oz 

5 qt

 

Method To Prepare This Dish


4. Pour about 10 oz. fat from roast pan into a sauce pan ; add flour to make roux.Cook 
for 10 minutes.,browning lightly.

5. Place pan in which meat was roasted on range and add stock .Scrape bottom of pan
to loosen little brown particles known as fond.Simmer until mirepoix is tender.Strain
and bring to boil again.Carefully skim off fat.

6. Add strained stock to cooked roux, stirring until thick and smooth.Strain again
through fine china cap and adjust seasoning cap and adjust seasoning.Hold for service.

7. Slice meat between ribs and serve with 2 oz ladle of gravy poured around meat

Quick And Easy Chicken Recipes

Chicken,Poultry And Game

For nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking through best chicken recipes.Although roasting is still one of the most ways of serving chicken.

Pot Roast Of Chicken

Pot Roaast of Chicken
Pot Roast of Chicken

Ingredients,Quantities And Method To Prepare Pot Roast Of Chicken

Ingredients,quantities and methods To Prepare Pot Roast Of Chicken

Ingredients And Their Quantities To Prepare Pot Roast Of Chicken

Weigh the roasting chicken to ascertain the cooking time,see below .Heat 50 g/2 oz (¼ cup) or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid. If cooking in sauce pan :calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables. If cooking in the casserole in the oven: Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.

Basic Bread Stuffing

Ingredients,Quantities And Methods To Prepare Basic Bread Stuffing

Ingredients,quantities and methods to Prepare Basic Bread Stuffing

Ingredients And Their Quantities To Prepare This Ground Beef Recipe

YIELD : 50 portions EACH PORTION : 3 oz

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon

Step One To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Bread 2 to 4 days old6 lb

Method To Prepare Basic Bread Stuffing


1. Trim bread removing crusts and cut it in cubes and soak it in cold water and then 
drain it.

Step Two To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Celery chopped

Onions chopped 

Butter 
Or salad oil
or Bacon fat
1 lb 

3 lb

12 oz


Method To Prepare This Dish

2 . Saute celery and onions in fat until tender

Step Three To Prepare This Dish

INGREDIENTSQUANTITY
Poultry Seasoning

Salt

Sage

Parsley Chopped
3/4 oz

1 ½ oz

¾ oz

1 ½ oz

Method To Prepare This Dish


3. Combine vegetables, seasoning and bread and toss lightly to blend.
4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F
for 1 hour.

Chestnut Dressing No 1

chestnut dressing
chestnut dressing

Ingredients,Quantities And Methods To Prepare Chestnut Dressing No 1

Ingredients,quantities and methods to Prepare Chestnut Dressing No 1

Ingredients And Their Quantities To Prepare Chestnut Dressing No 1

YIELD: 50 portion EACH PORTION : 4 to 5 oz

scale : oz= 1 ounce    pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

Step One To Prepare Chestnut Dressing No 1

INGREDIENTSQUANTITY
Celery diced 
small

onions chopped 
medium

Bacon fat
Or sausage fat

Fresh bread 
crumbs

Milk

eggs whole 
beaten

Parsley chopped

Black pepper

Chestnuts cooked 
peeled,
coarsely chopped

Salt
2 lb


4 lb


1 pt


4 qt


2 qt

8


3 oz

2 tsp

3 lb



to taste

Method To Prepare Chestnut Dressing No 1


1. Saute celery and onions in fat until soft.Mix crumbs milk and eggs together. Add 
onions parsley chestnut salt and pepper.Mix well.
2. Put dressing in greased baking pan and cover with a sheet of greased paper.
3. Bake at 300°F for 45 minutes.

Note: When using dried chestnuts soak them overnight before cooking

Chestnut Dressing No 2

CHESTNUT DRESSING NO2
CHESTNUT DRESSING NO2

Ingredients,Quantities And Methods To Prepare Chestnut Dressing No 2

Ingredients,quantities and methods to Prepare Chestnut Dressing No 2

Ingredients And Their Quantities To Prepare Chestnut Dressing No 2

scale : oz= 1 ounce      pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

YIELD: 50 portions EACH PORTION: about 3 ½  oz

Step One To Prepare Chestnut Dressing No 2

INGREDIENTSQUANTITY
Onions finely
minced

Bacon fat

Dry white bread 
cubed

Chicken stock
hot

Eggs whole
beaten

Parsley chopped

Black pepper

Sage ground

Chestnuts cooked
peeled 
chopped 

Salt
4 lb


1 pt

4 qt


1 ½ qt


6


3 oz

2 tsp

1 tbsp

3 lb



to taste

Method To Prepare Chestnut Dressing No 2


1. Saute onions in fat until soft.Mix bread cubes ,chicken stock and eggs together.Add 
onions, parsley, chestnuts, sage, salt and pepper.

2. Put in greased baking pan and cover it with sheet of greased paper.

3. Bake at 350°F for 45 minutes.

How To Make The Best And Tasty Coffee

Best Coffee And Its Making

HOW TO MAKE THE BEST AND TASTY COFFEE
HOW TO MAKE THE BEST AND TASTY COFFEE

Although there are a lots of coffee products available near your home and but if you are aware of the methods and techniques to produce delicious and tasty coffee which you yourself can prepare.Then it is well enough that you can prepare beverage which you love to have within your budget and also you can give it any kind of taste that you love to have not only this then in preparing beverages one of the key factor is to produce it in a way that it has all the tasty and healthy ingredients in it that a great coffee should consist of and one of the important thing in making the coffee yourself is that it should be made fresh.When it is the matter of food item whether it is coffee or any other beverage drink is that you are not adding anything to preserve it and thats why when you prepare the coffee yourself it has become the The Best And Tasty Coffee

Coffee is obtained from different sources contribute different roma and taste. Fifteen different kinds of coffee may be blended to make a top class coffee.The green beans of coffee has no taste and aroma and it is during the roasting time that the coffee gets its aroma, taste,colour .

Roasts are classified according to their colour that is (1 ) light,a cinnamon brown, (2) medium,a deep chestnut- and  (3) dark.

An element known as caffeol formed during roasting,contributes flavor and aroma to coffee.Always use fresh coffee.As ground coffee ages it looses its flavor,aroma and strength which are important assets.

(2) Store coffee in a cool and dry place .Heat and moisture causes coffee to stale rapidly and .Coffee picks up outside odors very quickly.

(3) Use proper grind for equipment.To fine a grind for the equipment used is the chief cause of astringent and bitter coffee.Too coarse a grind produces weak unflavorful coffee.

(4 )Use cold fresh water.Hot water has the tendency to be flat and stale.This can make the coffee tastes the same.

(5) Spread coffee evenly.To obtain an even extraction from your ground coffee,the layer should be even in depth.(filter bed should be about an inch in depth)

(6) Remove grounds immediately. After the grounds have released their flavor,strength and aroma bearing properties ,all that remains are the astringent  and bitter substances which will make the coffee strong and bitter if allowed to mix with it.

(7) Mix brew.When coffee is first made in coffee making pot the heaviest concentration is at the bottom.Drawing this heavy coffee off and pouring it back into the pot mixes it and gives it the uniform strength throughout.

(8) Hold coffee at 185°F to 190°F.Holding the brew in the pot at temperatures lower than 185°F to 190° F makes it to cool for drinking.Holding at high temperatures causes the brew to loose its flavor and becomes more astringent in taste.

(9) Serve it fresh in warm cups.The longer brewed coffee is held,the less desirable it becomes.It looses flavor and aroma as it becomes older.

How To brew Coffee In a Hamilton beach 42 cup urn or any other coffee making pot

(1) Accurate measurement is the most important step in brewing a good coffee.

(2) Spread fresh coffee evenly on filter.An even coffee bed is important to even extraction.

(3) Use fresh boiling water.Start with cold water to insure freshness.

(4) Pour water in slow circular motion.Make sure you wet all grounds evenly (total exposure time should be 4 to 6 minutes when using a coffee making pot.)

(5) Remove grounds immediately after all the later has dipped through.

(6) Mix brew.Draw off heavy coffee from bottom of batch and pour back into brew for uniform mixing.Pots equipped with an agitator donor require this procedure.

(7) Hold coffee at 185°F to 190°F.Never boil.

(8) Serve fresh coffee make fresh coffee every hour.

(9)Good coffee must have flavor taste and aroma.

Serving Per Pound of Best Coffee

It is difficult to state how many serving per pound you will set out of any specific pound of coffee because number of serving vary as cup sizes vary.However,brewing according to my recommendations is (2 and a half gallons of water to 1 pound of coffee) the average serving will be:

52  4  1/2 -oz serving (average serving in a 6-oz cup)

47  5-oz serving (average serving in a 6 and a half-oz cup)

43  5  1/2-oz serving (average serving in a 7-oz cup)

39  6-oz. serving (average serving in an 8-oz cup)

Coffee Grinds

Coffee grinds are directly related to exposure time of coffee and water,the following recommendations are for an evenly distributed water at or about 200° F.

Fine or vacuum (2 to 4 minutes )

Drip (4 to 6 minutes)

Regular (6 to 8 minutes)

Cream Coffee

Good cream coffee suggest good quality cream.The butter fat content of the cream bears direct relation to cost so that one standard cannot fulfill the requirement of all food operations.Light coffee cream may not be less than 18 percent .Butterfat,according to federal standards but good cream may run up to 20 to 22 percent.Extra light cream is used in many operations that are restricted by the budget .Extra light cream mixture contains approximately 12 percent butter fat.Excellent cream substitutes are also on the market.

Fricasse Of Veal

fricasse of veal
fricasse of veal

Ingredients,Quantities And Methods To Prepare Fricasse Of Veal 

Ingredients,quantities and methods to prepare fricasse of veal

Step One To Prepare Fricasse Of Veal 

Ingredients And Their Quantities To Prepare Fricasse Of Veal 

YIELD : 50 portion      EACH PORTION : about 3 oz , meat , 8 oz sauce

IngredientsQuantity
Forequarter veal
trimmed,cut
(1 inches cubes)

Sachet bags:
Parsley stems

Bay leaf

Thyme

Peppercorns 
crushed
17 lb




4 oz

1

1 tsp

1 tsp

Method To Prepare Fricasse Of Veal 

Bring 2 gallons of water to boil in 6 gallon heavy duty pot. Add meat to boiling water 
and stir with wooden paddle to separate meat.When water returns to boil , drain off 
water and again cover meat with cold water and bring to a boil.

Add sachet bag and simmer 1½ hours.Skim all scum from the top of stock as soon as it starts to form .Skim until stock is clear.

Step Two To Prepare This Dish

INGREDIENTSQUANTITY

Pearl onions ,
medium  
to small
 

100 


Method To Prepare This Dish


3. Place onions in sauce pan , cover with cold water and cook slowly
until nearly tender.

Step Three To Prepare This Dish

INGREDIENTSQUANTITY
Mushroom caps
, small  washed
Butter
Lemon
Dry white vine
(optional)
 
100

4 oz
juice of 1
8 oz 

 

Method To Prepare This Dish


4. Saute mushroom caps in butter with lemon juice and wine until 
tender.

Step Four To Prepare This Dish

INGREDIENTSQUANTITY

Butter  
Flour
 
1 lb 
1 lb

Method To Prepare This Dish

5 . In a heavy pot make roux with butter and flour.Cook for 5
minutes .Do not brown.

Step Five To Prepare This Dish

INGREDIENTSQUANTITY

Veal stock  
salt 

from cooking veal 
to taste

Method To Prepare This Dish

6 . Remove sachet bag when meat is cooked and drain off stock.Add veal stock obtained from cooking veal for this recipe with liquor from onions and mushrooms to roux, stirring until thickened and smooth .Season with salt and and adjust consistency.
7 . Add meat , drained mushrooms and Onions , stirring gently to combine.Hold for service.Serve 8 oz ladle sauce containing 3 oz . cooked , meat per portion.

Easy Breakfast Cooking

Breakfast Cooking
Breakfast Cooking

Breakfast Cooking Preparation Techniques

Breakfast is important nutritionally because it is the first blood eaten for a period of nearly 12 hours.The body requires a balanced breakfast to function at top efficiency,particularly in starting a new day.Most peoples are selective about breakfast than other meals especially where egg dishes are involved.

Eggs

Eggs constitutes one of the most important components in the daily meal.Eggs are a complete protein food,containing the essential amino acids.The yolk is high in fat and iron.Eggs are also important for their vitamin content.Ease of digestion depends greatly on cooking methods.Eggs,in addition to the breakfast item,are frequently used at luncheon and dinner as a main course.Eggs are also an excellent food cost item.

Eggs may be used in a variety of ways:

(1) eggs as Clarifying agent  Example preparing consomme

(2) Binding Agent                       Example meatloaf preparing

(3) Emulsifying agent               Example Preparing Mayonnaise

(4) Thickening Agent               Example preparing custard liaison

(5) Adhesive agent                    Example  Preparing breading

(6) Glazing Agent                      Egg wash on baked products

(7) Table Service                        Breakfast Cooking

Egg Grades

The quality of egg depends upon the flavor and appearance.Eggs are graded according to appearance and size.there are four us grades of quality :AA,A,B and C.AA are the finest quality .Grade A eggs are suitable for all table use.Grade B eggs are primarily for baking .Grade C are strictly for baking.

Egg Cooking

Cooking eggs changes their flavor and consistency and makes them more palatable.Raw egg white is difficult to digest.Cooking aids digestion when proper procedures are followed.

The popular methods of cooking eggs are :coddled,fried,scrambled,country style,omelettes,boiled and poached.Eggs are also shirred and french fried for garnishing.

Coddled Eggs

Poaching

Acid toughens albumen.Slightly acidifying the water used for poaching helps to set the white firmly around the yolk.Eggs with thick white do not present a problem.If eggs with thin whites are used,,water may be acidified by adding 1 tablespoon distilled vinegar to 1 quart of water.In dilute quantities the acid will not affect the flavor of the eggs.

Fill a reasonably shallow pan with enough salted water (or acidifying water) so that the eggs will be entirely covered.Bring to a boil and keep at  simmering point.Break egg into saucer or a vegetable dish and slide gently into water.Cook as desired with skimmer and drain well before placing on hot buttered toast.For quantity cooking,poach eggs in acidified salted water just until the white is set and the egg is firm enough to remove from the water.Place immediately in cold water to prevent further cooking.Reheat in salted hot waters as needed.

Simmering

Boiling is a misnomer as eggs should never be boiled vigorously,but simmered.Simmering is recommended for higher nutritive value,better colour and better texture.Prolonged cooking ,at high temperatures and improper cooling often  result in the formation of a green film around the outside of the yolk.this is caused by the combination of the eggs.:the sulphur of the white and the iron of the yolk.The green ring may be eliminated by plunging the eggs in the cold water immediately after proper cooking this releases the pressure on the outside of the egg whites and allows the gases causing discoloration to escape.

Cooking time and temperatures will vary with the size of the eggs ,the volume or number of eggs in relation to water and the temperature of the eggs ,simmering temperatures are usually between 185 degrees F Temperature may be checked with a thermometer.

Guide To Simmering Eggs

Method 1-Place eggs in boiling water.Return to simmer and cook to desired doneness.

Soft cooked eggs require to 3 to 5 minutes,medium cooked ,7 to 8 minutes,hard cooked ,about 12-15 minutes.

Method 2-Place eggs in cold water.Bring to boil,reduce heat to simmer and cook to desired doneness. Soft cooked eggs require about 1 minute ;medium cooked 3 to 5 minutes:hard cooked 8 to 10 minutes.

If eggs are too cold they may crack when placed in boiling water ,therefore use eggs at room temperature or temper them by placing them in warm water just prior to cooking.Another method to hard cook eggs is to place eggs in cold water,bring to a boil and remove from heat.Let stand covers 25 to 30 minutes.

Fried Eggs

Common faults in preparing fried eggs:

(1) Cooking at too high temperatures so that egg egg burns and is tough.

(2) Cooking at too low a temperature so that the egg white spreads

(3) Cooking with too much fat so that egg is greasy

(4) Cooking with too little fat so that the product sticks

Highest Quality eggs should be used for frying.Eggs may be fried in butter,margarine,shortening or bland oil.

Bland-flavoured agents should be used unless guests request bacon fat or other products with characteristic flavor.The fat should be hot enough to set the eggs in a few minutes but not hot enough to brown the whites.If desired the eggs may be basted by dripping a little hot fat over it or placing a cover over it until cooked.clarified butter,from which the milk solids are removed ,is often used for egg cookery’s it does not burn as quickly as regular butter.Break eggs one at a time in to small dish and slip them into hot greased pan or on to a greased griddle.Cook as requested by the guest.Over light eggs are turned over and cooked briefly on the other side.Sunny side up eggs are not turned.Use slotted spatula to remove eggs from skillet or griddle.This will allow excess grease to drain off eggs.

Deep Fat Fried Eggs

Break eggs into a small dish .Slide egg into sufficiently heated fat to cover.Carefully stirring the eggs in a whirl before the egg is dropped will aid in effecting the ball shape usually associated with this method of breakfast cookery.Gathering the egg white over the yolk with two wooden spatulas aids in forming the desired shape.Used primarily as a garnish.

Scrambled Eggs

Break eggs in a bowl.Beat slightly with fork or wire whip.add small amount of cold water,cream or milk if desired(about 1 tablespoon to two eggs )If excess liquid is used the eggs may weep after servin. Place the eggs in heated buttered pan so eggs begin to coagulate when it hits the pan.Stir gently with a wooden spoon or palette knife until desired consistency.Remove to service plate.Eggs continue to cook after removal from the heat.They should be slightly under the desired finished consistency when taken from the range.Soft fluffy scrambled eggs requires very little cooking.Overcooked eggs become dry and hard.Cook scrambled eggs soft unless requested otherwise.

If using large quantities of eggs for scrambling,eggs maybe broke out of the shell the night before or previous to serving and put through a china cap to remove all shell particles and to break the eggs down.Eggs may be beaten further with a wire whip. and measures for individual portions at cooking time.

When preparing large quantities of scrambled eggs,the beaten eggs can be cooked either in a large skillet,on a griddle or,preferably in a large saucepan over a bain marie or double boiler.the eggs should be stirred constantly to insure uniform cooking and to avoid formation of large masses.They should be cooked just until they have reached a creamy consistency and should be transferred immediately into another container that is warm but not hot.

Omelettes

Omelettes should be made to order and served immediately.They quickly lose their light fluffiness and long holding makes tough and rubbery.

There are three basic methods to prepare omelettes

(1) Folded three ways omelette:

Omelette should have pointed ends.Break eggs into mixing bowl.Whip lightly adding small amount of liquid if desired.Place in a well greased hot frying pan.Pull eggs slightly away from side of the pan with palette knife as it coagulates,tilting pan and letting the remaining liquid portion run to the sides.When still wet on the top but firmly set,fold nearest side 2/3 over away from you.Fold far side back towards you ,covering first fold and closing ends to a point to prevent any remaining liquid from flowing out.Tilt pan away from you and and at an angle slide omelette to far side and part way up the side of the pan.When lightly browned invert on serving plate so that browned side will be up.Minimum of grease will be used so that all will be absorbed when cooking off the omelette is completed.

(2) Pancake style, folded in half:place egg mixture in well greased hot frying pan.Follow above procedure until eggs are well set but still slightly moist on the top.Fold in half only and brown lightly.Invert on warm plate or platter and serve.

(3) Rolled :Place egg mixture in well greased hot frying pan.Egg set but not as firmly as in other procedures.Start rolling eggs away from you,starting at nearest side,using palette knife and quick backward snap of frying pan.

Cereals

Cereals are seeds of various grasses.The principal grains are rice wheat, barley, oats, rye and corn.They are starch products which provide a valuable source of energy carbohydrates.Almost all are low in fat and they vary in their protein content.Cereals that require cooking are of two kinds;quick cooking and regular cooking.Quick cooking cereals are pre cooked and do not require as long a cooking period as do regular cereals.Containers are clearly marked with small quantity cooking instructions.Many cereals are enriched or fortified to restore some of the nutritional value lost in milling and processing.

Flakes Or Whole Grain Cereals

Rolled Oats or other flakes or coarse cereals are sprinkled gradually into the required amount of boiling salted water.Stirring may be necessary if the water stops boiling.Cereal maybe cooked over low direct heat or in a double boiler.Overcooking or unnecessary stirring may result in gummy product or loss of identity.Always follow manufacturers directions.Water may be salted in ratio of 1 tablespoon to a gallon.

Bacon And Ham

Bacon and Ham are smoked pork products with keeping qualities in the raw state.Scotch ham is usually rolled ,raw and pre cooked.Raw scotch ham has an extremely high water content and is often messy and difficult to handle.Precooked scotch ham is preferred.Scotch ham has a flavor of its own and is sometimes of a salty nature.

Regular ham is marketed with the bone in,boned and rolled or canned (Pullman or pear shape).With the bone in and boned and rolled hams have a superior flavor,but can hams are often used for convenience. Pullman and pear shape are refer to the shape or conformation of the ham in the can.Pullman is oblong and provides a square slice that is helpful in maintaining conformity and portion control.Canned hams are usually extensive in sandwiches.

Bacon may be purchased as a slab bacon,which is marketed in large pieces of slabs ,to be sliced in the kitchen ,or as a hotel pack which averages 20 to 22 slices of bacon to a pound. Most operation prefer the hotel pack.

Canadian bacon is cured,smoked strips of boned and rolled pork loin.It is usually extremely lean.Its flavor is similar to ham,but more delicate.It is considered expensive.

Cooking Bacon

Bacon may be blanched by separating the slices and placing them on a baking sheet in 350 degrees F oven.When partially cooked ,dripping should be poured off (extremely caution is requires in pouring the grease off to avoid the serious burns).Bacon can then be turned over and cooked until about half done.It is then removed from the oven and all surplus fat is drained off,transferred to a smaller pan and held for service.Cooking is completed .For additional draining of grease,the bacon strips should be placed on absorbent towelling or on slices of bread.

Suggested method of holding Bacon:  Place a heavy strip of cardboard or a wooden stick across a pie plate or small pan.Lay the bacon across the cardboard or stick,uniformly,so that the centers of the bacon strips are higher than both ends.This helps to further drain the bacon and prevents it from being immersed in grease and matting or sticking together.Do not pile for more than a few layers high.(There are other methods of blanching bacon that are easier and less time consuming,but these will not produce as satisfactory a product)

Separating the slices and cooking at a moderate temperature reduces shrinking and curling and improves appearance but is important in food cost too.

Pancakes

Pancakes  pancakes are familiar breakfast items that are often served as light snacks and luncheon items.Quality products must be cooked to order and served piping hot.Betters are mixed prior to the services hours and in some cases the night previous.When mixing ahead,loss of rising power must be considered .Batters must be refrigerated.

When possible from a cost standpoint,pure maple  syrup  is generally preferred.However,many operations may use inexpensive syrups or make their own with simple sugar syrup and maple flavoring. Any type of syrup is improved by heating and serving warm.French butter should always be served.

Caramel And Nut Ice Cream

Caramel And Nut Icecream
Caramel And Nut Icecream

Ingredients,Quantities And Methods To Prepare Caramel And Nut Ice Cream

The ingredients,quantities and methods to prepare the caramel and nut ice cream are as under 

Ingredients And Quantities To Prepare This Ice Cream

This is based on old fashioned custard ice .Put 75 g/3 oz (6 tbsp) caster sugar and 3 tablespoons water into  a strong saucepan.Stir until the sugar has dissolved then allow to boil,without stirring, until a golden brown caramel.Cool in the pan. Add the 300 ml/ ½pint (1 ¼ cups) single light cream and stir until the caramel and cream are blended.Make the custard as the recipe with the caramel flavored cream and proceed as before,but add 50 g/2 oz ( ½ cup) coarsely chopped nuts to the mixture before freezing.Decorate with whole nuts.

Importance And History Of Nut Ice Cream

No doubt ice cream and cereals have a great combination and is used in large varieties of ice desserts to make the taste of ice dessert awesome and people of all ages like this combination

There is a less popular cereal which has its history with ice cream that is grape nuts and its reach is from Canada to Caribbean Grape nuts originated in the 19th century and the rise of its popularity as giving a decent flavour to the ice cream is still much confusing as there is not a sufficient evidence of its gaining popularity on giving flavour to the ice cream which proved to be a winning combination later.

This nut ice cream has a decent following in north east of us and many restaurants around England have nut ice cream in their menus.Now lets talk about the origin of the nut ice cream and how it became popular

Nut ice cream involves cereals in it after making the ice cream it is then left in the freezer so that the crumbles in the ice cream softens in the freezer.Gracies ice cream near Boston is one of the producer of this flavour often coat these nuts in to the sugar so that they prevented by the sugar from getting soggy.

Condiments Recipes

Condiments And Their History

Condiments has been used since ancient times where people use condiments as preservatives and and to enhance the flavor and quality of their foods.Salt was the first condiment used and the ancient people used salt to enhance the flavor of their foods.Vinegar was also used in ancient times as a condiment and is used to preserve different foods The word vinegar was derived from a french word vin aiger means sour vine.

The Romans made many sauces like fish sauce and they also introduced mustard in the various regions of Europe which they conquered

Mustard has been used as one of the  condiments and as a medicine for centuries and in Europe mustard was used long ago but at that time the mustard contains coarse powder and it was not very strong.Later in 1720 a lady miss Clements of Durham introduced mustard powder which became very famous because it proved to be very hot when mixed with water and for centuries Durham became the center for producing this fine mustard powder.

Spicy Corn Relish (very best among corn condiments)

 Condiments Recipes

Ingredients,Quantities And Methods To Prepare This Condiment

This Spicy corn relish is one of the corn relish condiments

Preparation time: 5 minutes

total cooking time: 25 minutes

Makes: 2 cups

Ingredients And Their Quantities To Prepare This Condiment

1 cup white vinegar

1/4 cup caster sugar

2 teaspoon dry mustard

1 small onion finely chopped

425 grams can corn kernels

1/4 cup finely chopped red capsicum

1 teaspoon finely chopped red chili

1/2 teaspoon turmeric

1/2 teaspoon salt

2 teaspoons cornflour

1 tablespoon water

Method To Prepare This Condiment

1.  Place vinegar,sugar and mustard in medium pan.Bring to boil stirring until sugar dissolves.Reduce heat;simmer 5 minutes.Add onion , corn,capsicum,chili,turmeric and salt.

2.  Mix cornflour with water; add to mixture ,stirring constantly.Cook 5 minutes to thicken.Spoon into warmed,sterilized jars seal while hot and store in a cool ,dark place

SERVE with cold meats or on jacket potatoes

Eggplant Relish

EGGPLANT RELISH
                                                                                      EGGPLANT RELISH

Preparation time: 15 minutes plus standing time

Total cooking time: 15 minutes

Makes about: 1 ½  cups

Ingredients,Quantities And Methods To Prepare Eggplant Relish

300g baby egg plant,cut into 5 mm slices

salt 2 tablespoons

olive oil

1 medium red onion,finely chopped

1-2 cloves garlic, crushed

1 tablespoon soft brown sugar

2 tablespoons balsamic vinegar

1 tablespoon olive oil extra

1/4 cup chopped fresh parsley

Method To Prepare This Condiment

1 .Place the eggplant in a colander and sprinkle with salt.Set aside for 20 minutes.

2. Meanwhile heat 1 tablespoon of the oil in the medium frying pan.Cook the onion and garlic over medium heat,stirring frequently,for 8 minutes or until the onion is softened.Remove with the slotted spoon and place in a glass or a ceramic bowl.

3. Wash the eggplant,drain and pat dry with paper towels.Heat the remaining oil in a pan; add the eggplant and cook,stirring over medium high heat for 2 minutes.Reduce the heat and cook,stirring frequently for 5 minutes or until the eggplant is softened and cooked.Do not allow to burn.

4. Add the eggplant to the onion mixture and stir in the sugar, vinegar, extra oil and parsley.Cover with plastic wrap and set aside at room temperature for 30 minutes.Will keep for 4 days,covered and refrigerated,but is best served at room temperature

SERVE with barbecued,grilled or roast meats such as lamb, beef or kangaroo.Use as a bruschetta topping, with meat as a focaccia filling or as a side dish with cold meats.

Horserdarish Cream

HORSERADISH CREAM
                                                                             HORSERADISH CREAM

Ingredients,Quantities And Methods To Prepare Tomato Relish 

Preparation time: 5 minutes

Total cooking time: nil

Makes 2/3 cups

Ingredients And Their Quantities To Prepare This Condiment

1/3 cup bottled horseradish

1/4 cup sour cream

1 tablespoon snipped fresh chives

Salt and pepper

Method To Prepare This Condiment

1 . Combine the horseradish and sour cream in a small bowl,beating until well mixed.

2.  Fold in the chives and season to taste with salt and pepper

SERVE with vegetables crudites,salads,smoked fish or over savory foods such as fish cakes

Minute Steak

Minute steaks
Minute steaks

Ingredients,Quantities And Methods To Prepare Minute Steak

Ingredients,quantities and their methods to Prepare  this delicious and fabulous  minute steak are as under.

Ingredients And Their Quantities To Prepare This Steak

Scale   lb=pound    oz=1 ounce

YIELD: 50 Portions                           EACH PORTION: 6 oz

INGREDIENTSQUANTITY
Sirloin strips ,
boneless
Well trimmed
, small eye
Salad oil


20 lb  



to lightly
coat

Method To Prepare This Dish

1.  Using extreme care cut 6 oz portions (full cut).Use sharp knife and portion
scale.Eye must be small or steaks must be too thin.


2.  Chill well before cooking.Thinly cut room temperature steaks may cook all the way through before acquiring any outside color. Thinly cut chilled steaks are more apt to color before cooking all the way through.Steaks are never cooked well done except by request.Keep rare if possible.


3.  Place lightly oiled or buttered steaks in pan or on hot griddle.Brown on one side ,turn and brown on the other side.Thin steaks particularly should be cooked to order.Steaks may be sauteed or pan broiled Broiling is usually reserved for thicker steaks.


4 . Serve plain, with chopped parsley.au beurre or white maitre d’hotel butter.

Minute Steak And Beef Cuts

Minute steak is actually cube steak which is called minute steak in Australia,Ireland,Canada and in some parts of United States of America.It is usually top  sirloin cut or top round cut of beef.

One advantage of this steak is that its cooking time is very less than other steaks as it is a very thin steak and it is due to this reason that its preparation time is also very less because there is no need to tenderize the steak by an electric tenderizer or manually as it is very thin.

The diagram will show you the parts of the cow from where the top round beef cut or top sirloin cut is taken 

Beef Cuts
Beef Cuts

The diagram above shows the top sirloin beef cut and top round cut of the beef taken to prepare this steak .