Ingredient Substitiutions

Ingredients:
A. 1 cup cake flour
B. 1 cup self-rising flour
C. 1 cup buttermilk
D. 1 large egg
E. 1 tablespoon cornstarch
F. 1 cup corn syrup
G. 1 ounce unsweetened baking chocolate
H. 1 2/3 ounce semisweet chocolate
I. 1 teaspoon dry mustard
J. 1 clove garlic
K. 1 tablespoon chopped fresh herb
Substitutions:
a.1 cup-2 tablespoons.(7/8 cup) all purpose flour
b.1 cup all purpose flour+ 1 teaspoon baking powder+ 1/2 teaspoon salt
c. 1 tablespoon lemon juice or vinegar + enough milk to equal 1 cup(stir& allow mixture to stand several minutes before using)
d. 2 egg whites
e. 2 tablespoon all purpose flour
f. 1 1/4 cup sugar + 1/4 cup liquid used in recipe
g. 3 tablespoon unsweetened cocoa+ 1 tablespoon butter, margarine, vegetable oil
h. 1 ounce unsweetened chocolate + 4 teaspoon sugar or 1 ounce semisweet chocolate chips+ 1 teaspoon shortening
i. 1 tablespoon prepared mustard
j. 1/8 teaspoon garlic powder
k. 1 teaspoon chopped dried herb

Measuring Equivalents

1. 3 teaspoons=1 tablespoon

2. 2 tablespoons= 1 fluid ounce

3. 6 teaspoons= 1 fluid ounce 

4.  8 fluid ounces= 1 fluid cup

5. 16 tablespoons=1 fluid cup

6. 48 teaspoons= 1 fluid cup

7. 1 pint= 2 cups

8. 2 pints= 1 quart

9. 2 pints= 4 cups

10. 4 cups= 2 pint

11. 1 quart= 2 pints

12. 1 gallon= 16 cups

13. 1 quart= 4 cups

14. 4 quarts= 1 gallon

15. 4 cups=2 pints

16. 1 gallon= 4 quarts

17.  1 gallon= 16 cups

18. 1 gallon= 8 pints 

19. 1 gallon= 4 quarts

Kitchen Checklist

1. Put up hair before preparing the food
2. Wash hands completely good with hot soapy water
3. Wash every item before you use them
4. Properly wash foods off before cooking
5. Clean/wash cutting board properly if raw meat has been on there
6. Keep pets and cleaning materials out of the kitchen while you are cooking
7. Do not use the same utensils that you have handled raw meat with
8. Use a food thermometer if you have one
9. Do not defrost on kitchen counter
10. Do not let food marinate at room temperature

Vegetables- Roasted Asaparagus

Prep time:10 minutes, Cook time: 25 minutes, Total time: 35 minutes, Servings: 8 servings
http://www.foodnetwork.com/topics/vegetables/index.html
Ingredients:
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Directions:
Preheat the oven to 400 degrees
Break off the tough ends of the asparagus, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Sauces/Gravies-Cider Gravy

 Prep time: 20 minutes, Total time: 20 minutes,Servings: 2 1/4 cups

http://www.recipe.com/cider-gravy/

Ingredients:

4 cups- Turkey Giblet Stock,(recipe follows) or reduced-sodium chicken broth, divided
3 tablespoons all purpose flour
1 1/4 cup apple cider
2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste
Directions:
When you remove the turkey from the roasting pan,leave the roasted shallots behind. Skim off any visible fat from the pan juices.
Whisk 1/2 cup Turkey Giblet(chicken broth) and flour in a small bowl until smooth; set aside.
Set the roasting pan over two burners on medium-heat. Add cider and vinegar; bring to a boil and cook, scarping up the browned bits from the pan, until the liquid is reduced by half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock. Increase heat to high, return to boil, whisking often. Boil until the liquid is reduced by about half 8 to 12 minutes
Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup(discard the solids) Season with salt and pepper.
Nutrition:
Per 3- tablespoon servings: 28 calories; 0 g fat( 0 g sat, 0 g mono); 7 mg cholesterol; 5 g carbohydrates; 1 g protein; 0 g fiber; 56 mg sodium; 28 mg potassium
Exchanges: Free Food

Salad-Salad Dressing-Citrus Vinaigrette

Yield: 4 servings 2/3 cup
http://www.redbookmag.com/recipefinder/citrus-vinaigrette-recipe-rbk0711
Ingredients:
1/2 cups orange juice
1/4 cups lime juice
2 tablespoons lemon juice
1 tablespoons white balsamic vinegar
1 red Chile, minced
l large shallot, minced
Chopped mint
1/2 teaspoons grated orange zest
1/2 teaspoons grated lemon zest
1 teaspoons Dijon mustard
Kosher Salt
Black pepper
1/4 cups extra-virgin olive oil
Directions:
In a saucepan,simmer orange juice, lime juice, and lemon juice for 4 minutes or until 1/3 cup remains; pour into a bowl.
Whisk in white balsamic vinegar,a minced red Chile, minced shallot, chopped mint, orange and lemon zests, Dijon mustard, kosher salt, and black pepper
Whisking continuously, slowly add extra-virgin olive oil until emulsified  

Salads-Vegetable Salad-Tomato Salad with cheese

http://vegetablesaladrecipes.net/tomato-salad-with-cheese.html
Ingredients:
200 g. tomato
200 g. cheese(dutch is preferable)
300 g. onion
100 g. mayonnaise
Pepper, salt and greens to taste
 Directions:
Cut the tomatoes and cheese in small cube shapes; Slice the onion.
Mix all the prepared ingredients together, add mayonnaise, salt and pepper to taste
Garnish salad with greens