Author Archives: creativecook

Save Money on Meat

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Buy boneless pork shoulder instead of center-cut pork chops – make into stew

Buy a whole pork loin and have the butcher cut it into individual portions for you instead of center cut pork chops

Learn to use meat as an ingredient or garnish instead of a main course

Use meat sparingly in family favoriotes like casseroles, stgir it into rice dishes and use it to flavor a vegetable lasagna o spaghetti sauce

Cut it into small, ibt-0size piecs and skewer it ionto kebobs with plenty of fresh, flavorful vegetables

Buy chicken in large quantities, separate into smaller pkgs. and store in freezer
cut up your own chicken and save wings, etc. for soup

Buy bone in breast and de-bone it yourself.

When buying turkey, buy the largest available – more meat and less bone

Buy frozen fish instead of fresh – better quality and price

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

How To Stir Fry Anything

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HOW TO STIR-FRY ANYTHING
Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavored sauce.
Step 1
Invest in a nonstick or carbon-steel wok (you need to season a carbon-steel wok). While you can stir-fry in any old skillet, the wok's depth and sloping sides (it's cooler there, so you can move ingredients away from the hot bottom to the sides) are ideal.

Step 2
Prepare everything you need before you begin to stir-fry. Cut all your vegetables and meats and prepare your sauce. Stir-frying is fast; you won't really have time to chop the broccoli while the onion is cooking.

Step 3
Make sure that your vegetables and meats are all cut approximately the same size – bite size, as a matter of fact. Stir-frying uses high heat, so pieces must be small enough to cook through without burning.

Step 4
Learn the different cooking times of meats and vegetables. You'll need to stagger additions to the stir-fry according to how long they take to cook. (For example, you'd add onions first, and stir-fry for about 2 minutes, then add broccoli florets and stir-fry for 3 to 4 minutes, then add red bell pepper and stir-fry for 2 more minutes.)

Step 5
If you've got a wok full, stir-fry the meat completely first, then add it back in at the end. (This works well for a large assemblage of ingredients, because you ensure the meat cooks fully but not too much.)

Step 6
Heat the pan first, then add oil. When the oil is hot, add aromatics, such as ginger and garlic, and stir-fry for a few seconds, or until you smell them.

Step 7
Start adding your other ingredients, according to their approximate cooking times. When the food is about two-thirds done, add your sauce. If the food will take more than a few minutes more to cook, cover and steam until done. If it will take less time, continue to stir-fry.

Step 8
Practice the basic technique of lifting under the food in the wok with a spatula or other flat utensil and moving it to the side.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Rice Tips

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HOW MUCH RICE TO COOK AND HOW TO TEST FOR DONENESS

One cup uncooked long-grain rice will yield 3 to 4 cups cooked rice. One cup pre-cooked rice makes 2 cups cooked rice.

To test for doneness: Pinch grain of rice between thumb and forefinger. When no hard core remains, it is done.

TO REHEAT, REFRIGERATE, OR FREEZE RICE

REHEAT:
For each cup of cooked rice, add 2 tablespoons liquid. Simmer in a covered saucepan 4 to 5 minutes.

REFRIGERATE:
Tightly cover cooked rice and refrigerate up to one week.

FREEZE:
Freeze cooled rice in a freezer tray. When frozen, remove rice and wrap in plastic bag and store in sealed freezer container. Freeze up to 8 months. Reheat as indicated above.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Restaurant Style Egg Drop Soup

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RESTAURANT STYLE EGG DROP SOUP

4 cups Chicken broth, divided
1/8 tsp Ground ginger
2 Tbl. Chopped fresh chives
1/4 tsp Salt
1 1/2 Tbls. Cornstarch
2 Eggs
1 Egg yolk

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.

In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork.

Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Yield: 4 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Pork Fried Rice

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PORK-FRIED RICE

1/2 Recipe RECIPE
1 Tbl. 2 Tbl. Vegetable oil
1/2 lb. 1 lb. 1/2-inch pork cubes
2 Tbl. 1/4 cup Soy sauce
1 cup 2 cups Sliced mushrooms
1/2 cup 1 cup Sliced celery
1/2 1 Sweet red pepper, sliced
1/4 cup 1/2 cup Chopped green onions
1 1/2 cups 3 cups Cooked rice, chilled (recipe=1 cup uncooked)
1/2 tsp. 1 tsp. Ground coriander
1/4 tsp. 1/2 tsp. Ground ginger
1/8 tsp. 1/4 tsp. Garlic powder
Smidgeon 1/8 tsp. Ground black pepper
1 2 Eggs, lightly beaten
1/2 pkg. 1 pkg. (6-oz.) Frozen pea pods, thawed
Wok

Heat oil in large skillet or work.

Stir-fry pork cubes over medium-high heat until cooked, about 15 to 20 minutes. Add soy sauce, mushrooms, celery, red pepper, onions, rice and seasonings; stir-fry about 5 minutes.

Pour eggs over rice; stir and lift 1 minute until eggs are cooked.

Stir in pea pods; cook until heated through. Serve immediately.

Yield: 1/2 recipe: 3 to 4 servings Recipe 6 to 8 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Cashew Green Beans

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CASHEW GREEN BEANS

1 Tbl. Peanut or vegetable oil
1 small Onion, cut into thin wedges
2 cloves Garlic minced
1 pkg. (10 oz.) Frozen julienne-cut green beans, thawed, drained and patted dry
2 Tbl. Oyster sauce
1 Tbl. Rice vinegar
1 Tbl. Honey
1/4 cup Coarsely chopped cashew or peanuts
Wok or large fry pan

Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add onion and garlic; stir-fry 3 minutes.

Add beans; stir-fry 2 minutes. Add oyster sauce, vinegar and honey; stir-fry 1 minute or until heated through.

Remove from heat; stir in cashews.

Yield: 4 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Chicken Chow Mein

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CHICKEN CHOW MEIN

1 lb. Boneless skinless, chicken breasts, cut into thin strips
2 cloves Garlic, minced
2 tsp. Vegetable oil, divided
2 Tbl. Reduced-sodium soy sauce
2 Tbl. Dry sherry
6 oz. (2 cups) Fresh snow peas, cut into halves
or
1 pkg. (6 oz.) Frozen snow peas, thawed
3 large Green onions, cut diagonally into 1-inch pieces
4 oz. Uncooked Chinese egg noodles or vermicelli, cooked and drained
1 tsp. Dark sesame oil (optional)
Cherry tomatoes (optional)
Fresh herbs (optional)
Wok

Toss chicken and garlic in small bowl.

Heat 1 teaspoon vegetable oil in wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink. Transfer to medium bowl; toss with soy sauce and sherry.

Heat remaining 1 teaspoon vegetable oil in wok. Add snow peas; stir-fry 2 minutes for fresh or 1 minute for frozen snow peas. Add green onions; stir-fry 30 seconds. Add chicken mixture; stir-fry 1 minute.

Add noodles to wok; stir-fry 2 minutes or until heated through. Stir in sesame oil, if desired. Garnish with cherry tomatoes and fresh herbs if desired.

Yield: 4 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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LEMON POPPY SEED SNACK CAKE

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LEMON POPPY SEED SNACK CAKE

1 cup All-purpose flour
¼ cup Granulated sugar
1 tsp. Baking powder (I use Rumford brand-no aluminum)
½ tsp. Baking soda
¼ tsp. Salt (optional-I put it in)
1 Tbl. Poppy seed
1 cup All-Bran original cereal or All-ran Bran Buds (I used original)
¼ cup Fat-free milk (I added about 1.2 cup dry milk too)
2 Egg whites (I used 1whole egg)
3 Tbl. Vegetable oil (can use olive oil if desired)
1 cup (8 oz.) Low-fat, lemon flavored yogurt (double batch used 3 (6 oz.) containers)
1 Tbl. Grated lemon peel (I used dried in the jar)
1 tsp. Powdered sugar if desired

Coat 8x8x2-inch pan with cooking spray. Heat oven to 350°.

In large mixing bowl, combine cereal, milk, egg whites, oil, lemon peel, poppy seeds and yogurt. Let stand about five minutes or until cereal softens.

Sift together flour, granulated sugar, baking powder, baking soda, and salt.

Combine dry ingredients and wet ingredients, stirring only until combined. Spread evenly in prepared pan.

Bake for about 25 minutes or until wooden toothpick comes out clean. Cool and dust with powdered sugar or glaze (vanilla, powdered sugar, milk) before serving.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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 LEMON POPPY SEED SNACK CAKE BigOven - Save recipe or add to grocery list Yum
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APRICOT NUT BREAD

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APRICOT NUT BREAD

2 ½ cups All-purpose flour
1 cup Granulated sugar
3 ½ tsps. Baking powder (I use Rumford-no aluminum)
1 tsp. Salt
3 Tbl. Vegetable oil (canola or whatever kind you prefer to use)
½ cup Milk (I used skim)
4 tsp. Grated orange peel (I use dried-same amount)
¾ cup Orange juice (I used reconstituted frozen)
1 cup Chopped dried apricots (1/4” or as desired) (optional:raisins (whole) as part of the apricots)
1 Egg
1 cup Chopped nuts (I crushed them in a plastic bag with a rolling pin-quick and mess free)

Heat oven to 350°F. Coat 8×8” pan with spray vegetable oil.

Sift together dry ingredients.

Combine egg, oil, orange juice and milk large mixer bowl. Beat with whisk until egg is lightly beaten. Add dry ingredients, fruit and nuts. Combine and pour into pan.

Bake 35 to 45 minutes or as needed, until wooden pick comes out clean.

I glazed the top with a powdered sugar glaze (vanilla, powdered sugar and milk).

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
 APRICOT NUT BREAD BigOven - Save recipe or add to grocery list Yum
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FRUIT AND CEREAL BRUNCH CAKE

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FRUIT AND CEREAL BRUNCH CAKE

1 cup Total cereal
1 cup Orange juice
1/4 cup Vegetable oil
1 Egg
2 medium Bananas, thinly sliced
1 1/2 cups Flour, all-purpose
3/4 cup Sugar, granulated
1/2 cup Raisins, if desired
1 teaspoon Baking soda
1 teaspoon Cinnamon, ground
1/2 teaspoon Salt
Streusel Topping (below)

Heat oven to 350*. Grease square pan, 8x8x2 inches. Mix cereal and orange juice in large bowl; let stand about 2 minutes or until soft. Mix in oil, egg and bananas. Sift dry ingredients together. Stir into wet mixture (cereal, oil, etc.).

Pour into pan. Bake about 45 minutes or until top springs back when touched lightly. Sprinkle streusel topping evenly over warm cake. Set oven control to broil. Broil cake with top about 5 inches from heat about 1 minute or until bubbly. (Watch carefully to avoid burning.)

Streusel Topping

1/2 cup Brown sugar, packed
1/2 cup Nuts, chopped
1/4 cup Flour, all-purpose
1/4 cup Margarine or butter, firm (cold)
1/2 teaspoon Cinnamon, ground

Mix all ingredients until crumbly (I use a pastry blender). Sprinkle over cake as indicated above.

Yield: 9 to 12 servings

NOTE: Store in refrigerator because it is so moist. A good cake for early tail gate parties or brunch. Extra good when served with whipped cream or whipped topping on it or with ice cream.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
 FRUIT AND CEREAL BRUNCH CAKE BigOven - Save recipe or add to grocery list Yum
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