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Preparing Food Recipes
Looking for Preparing Food recipe? You've come to to the right place, Eat2Fit.com have thousands of free recipes including Preparing Food recipes perfect for many occassions.
Here are some quick and easy recipes for Preparing Food with simple ingredients.
There are 115 Preparing Food easy recipes available.
Achiote paste
Achiote Paste To make achiote paste from annatto seeds, soak them in water for at least 1 1/2 to 2 hours; drain them, and grind them in a spice grind...
Almonds
Almonds How to Blanch Almonds Place shelled almonds in a saucepan. Cover with cold water. Turn burner to high. Once water boils, remove from heat. ...
Angel food cake
Angel Food Cake Make sure you allow enough time for your egg whites to reach room temperature. Use cake flour, not all-purpose flour. Sift flour repe...
Anise water
Anise Water To make anise water, put 1 tablespoon aniseed in 1/2 cup water and simmer for 3 to 4 minutes. Let steep for 10 minutes, then strain off s...
Artichokes
Artichokes To Clean and Prepare for Cooking Cut off about 1 inch from the top of the artichoke with a sharp knife. Use a kitchen shears to cut stra...
Avocados
Avocados Avocados ripen best off the tree, so if you can wait to use them, buy the rock hard ones. The best are the purplish black, bumpy-skinned Haa...
Banana leaves
Banana Leaves Preparing for Wrapping To prepare banana leaves for wrapping, cut them into pieces large enough to wrap the piece of meat or poultry ...
Bananas
Bananas Over-Ripe Bananas In recipes calling for banana pulp, such as those for banana bread, muffins, or pancake, the easiest way to use the banan...
Beans
Beans Cooking Dried Beans Before cooking dried beans, rinse them well and pick them over for stones or inferior beans. If more water is needed when...
Beef broth
Beef Broth As a substitute for homemade beef broth when making Tex-Mex sauces, make your own broth by mixing 1 1/2 cups of canned beef broth with 1 1...
Black truffles
Black Truffles Black truffles are earthier and woodsier than white ones. They're moist and supple, and are meant to accompany the flavor of stews and...
Blackening
Blackening Use the freshest meats possible. Cook in a cast iron skillet. Rinse meat with water before dipping in spices. Allow skillet and oil to get...
Blanching
Blanching Drop cut and cleaned vegetables, such as green beans, into a large amount of rapidly boiling water. As soon as the vegetables begin to brig...
Blueberries
Blueberries Blueberries are fat-free with only 80 calories per cup. They have more disease-fighting antioxidants than any other fresh fruit or vegeta...
Boiled lobster
Boiled Lobster The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-th...
Bouquet garni
Bouquet Garni A classic bouquet garni, often called for in French roasts, soups, and stews, includes: 1 part leaf thyme 1 part whole peppercorns 4 pa...
Braising
Braising Braised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist-heat, slow-cooking technique that is used to mak...
Brining a chicken
Brining a Chicken Good Southern cooks swear to brining a chicken before frying it. Here's how to do it. Pour 4 cups of cold water into a large bowl. ...
Brown sugar
Brown Sugar To make, add 2 tablespoons molasses to 1 cup granulated sugar and stir with a fork. Store brown sugar in an airtight container to keep it...
Browned flour
Browned Flour (Fat-free roux) Using a fat-free roux in the traditional recipes that call for a roux saves a significant amount of calories and fat. ...
Cast iron
Cast Iron Seasoning To season a new skillet, Dutch oven, griddle, etc., rub the pan inside and out with lard, vegetable shortening or canola oil. B...
Cauliflower
Cauliflower From the kitchen of Martin James - Copenhagen, Denmark Remove the jacket of leaves which, if very fresh, can be cooked by themselves like...
Chicken stock
Chicken Stock In a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water - enough to cover them by 5 inches. Necks and back...
Chile paste
Chile Paste Fry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 2...
Chile powder
Chile Powder Roast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This onl...
Chiles
Chiles To roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and p...
Cilantro
Cilantro Store it in the refrigerator with the stems in water and plastic loosely covering the leafy tops. To use, strip the leaves from the thick st...
Citrus curls
Citrus Curls Use a zester to cut the lemon, lime or grapefruit peel into long strips. Wrap strips around a chopstick or drinking straw and let sit fo...
Clarified butter
Clarified Butter Heat butter in saucepan or microwave. Separate clear golden fat from all top crust and white sediment in the bottom. Make sure there...
Colored sugar
Colored Sugar To make, combine 1 cup sugar with a few drops of desired food coloring. Shake in a jar until the color is evenly distributed. Another w...
Confectioners' sugar
Confectioners' Sugar This is also known as "powdered sugar" or "10X sugar." To make, blend 1 cup granulated sugar on the highest ...
Cooking on a seasoned plank
Cooking on a Seasoned Plank Source: Marlboro Country Cookbooks - Morning Lights, Evening Fires Soak a 1-inch thick hardwood plank in cold water over...
Corn
Corn Grilling Fresh Corn on the Cob Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back...
Corn husks
Corn Husks To use, soak the husks in hot water for at least 15 minutes, then remove them. Remove any silk and dry them lightly with a towel. ...
Corn on the cob
Corn on the Cob Method 1 Fill a large kettle with two inches of fresh water. Add a steamer basket to the bottom of the kettle, and bring the water t...
Corn tortilla shells
Corn Tortilla Shells Preheat canola oil in a deep fryer to 350 degrees F to 375 degrees F. Cut 4 slits on a corn tortilla, equally spaced, as though ...
Corn tortillas
Corn Tortillas To soften the tortillas for recipes such as enchiladas, immerse the tortillas in about an inch of hot canola oil heated until a drop o...
Cream puffs
Cream Puffs Cream puff dough, called "choux paste," has only four basic ingredients: water, butter, flour and eggs. Like all simple recipes...
Crockpot baking
Crockpot Crockpot Baking Crockpot baking is very simple. The supplies needed are a crockpot (naturally) and a 1-, 2- or 3-pound coffee can. A doubl...
Cumin (comino)
Cumin (Comino) Buy cumin seeds, not the ground cumin. Warm the seeds briefly in a dry skillet and grind them as needed. To roast cumin seeds, heat a ...
Dried chiles
Dried Chiles To bring out their natural oils, toast them over an asador or in a dry skillet just long enough to release their fragrance. ...
Egg whites
Egg Whites Here is the way to perfectly whip egg whites. A copper bowl is ideal, because copper reacts with the albumin in egg whites and makes for b...
Eggs, boiled
Eggs, Boiled Put eggs into a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high...
Filling and steaming corn husk tamales
Filling and Steaming Corn Husk Tamales Filling the Tamales Place the dried corn husks in a large bowl and cover with boiling water. Let soak 30 min...
Flour tortilla shells
Flour Tortilla Shells In a deep 4-quart pan, heat 1 1/2 inches canola oil to 375 degrees F. Float 1 tortilla on top of the oil. With the bowl of a me...
Flour tortillas
Flour Tortillas Flour tortillas are best stored in the freezer until needed. To soften tortillas, warm them on a hot ungreased skillet or griddle for...
Garlic vinegar
Garlic Vinegar Garlic Vinegar To make, put 4 to 6 minced garlic cloves in 1 quart of cider vinegar. Let stand, covered for 20 days. Strain, then bo...
Ghee
Ghee This is like clarified butter. Heat butter until milk solids separate out. Skim off solids, save them, and use for flavoring vegetables. What is...
Ginger root
Ginger Root The trick to slicing ginger is to put the whole piece of it in the freezer for 20 to 30 minutes before you begin. This makes the peel com...
Gravy (turkey)
Gravy (Turkey) If using giblets in your gravy, refer to the instructions below for preparation. Remove the cooked turkey and roasting rack from the r...
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