Good Basic Cooking for Men and Even Women

Books by Clarence Parker, Mystery, Supernatural, Spiritual, How To Guides, Poetry, Low Cost Cooking, Business Handbook for the Self Employed, and Basic Cooking for Men and Women

Good Basic Cooking for Men (and Even Women)

1 Full size cover, click here

2 Some key points, click here

3 Table of contents, click here

4 Sample recipe for making tea biscuits, click here

Some Key Points

For many years good cooking has been something I always admired in others. While I tried many cookbooks, there was always something missing. I could not get consistent results. With my wife’s help, I found there were often instructions not included in the recipe and I had insufficient knowledge about cooking times, temperatures, utensils and ingredients.
My objective in writing this book is to create a cookbook with detailed instructions (and some of the “secrets”) that everyone can use to make an appetizing meal every time. I jokingly address this book to men because there is this fallacy that “men can’t cook”. Can’t even boil an egg!

With this book, I hope to give men (and yes women, as some of them have not been trained by their mothers) the knowledge to succeed in cooking good meals every time.

It is important to remember that cooking is not an exact science. In some cases, ingredients can be left out or varied without damaging the recipe. Many of the ingredients used depend on your taste preferences and those of your guests. Also, a little bit of spice often goes a long way.

With all recipes it is better to be cautious at first. Once you become more comfortable you can take more latitude. Even if you think you know how to prepare a given recipe, check it before starting.

An area of importance for new cooks is the large variety of prepared foods that are available in the grocery stores. These can often be used in conjunction with the recipes in this book to help you prepare attractive meals. Always try them yourself before serving them to others.

Often for best results cooking times will vary slightly. It is extremely important to check the ingredients, as the nutrient quantities for prepared foods may be high in fats, carbohydrates and sodium.

Because of the importance now placed on healthful eating, I have provided most recipes with health tips. In each recipe, health tips are highlighted with “bold and italics”.

There is much controversy over just what we should or should not eat. In providing “health tips”, I have used the following criteria:

keep the total fats low

keep saturated fats low and avoid if possible trans fats

keep cholesterol low

keep sugars and carbohydrates low

use more vegetables and fruits

use small portions of meat

keep salt and sodium levels low

You should become familiar with recommended nutrient levels. Most bookstores have good reference books. Also, read all nutrient information displayed on the packaged food products.

Table of Contents
	Preface		v
	Acknowledgments		v
1	Introduction		1
2	Biscuits and Muffins		3
		Bran Muffins	4
		Tea Biscuits	5
3	Desserts		7
		Apple Betty	8
		Apple Sauce	9
		Baked Apple	10
		Chocolate Truffle	11
		Fresh Fruit	12
		Fruit Crumble	13
		Leomon Bread	14
		Peach Cake	15
		Perfect Pies	16
		Short Bread Cookies	18
4	One Course Meals		19
		Cabbage Rolls	20
		Chile	22
		Hamburger, Potato and Carrot Casserole	23
		Lasagna	24
		Macaroni Casserole	26
		Meat, Pot Roast	28
		Meat Pies	29
		Meat, Soup	30
		Spaghetti, Italian	31
		Spinich Penne	32
		Stew, Stove Top Method	33
		Stew, Oven Method	34
		Stir Fry	35
		Tourtiere	36
5	Eggs		37
		Boiled Eggs	38
		French Toast	39
		Fried Eggs	40
		Omelette	41
		Poached Eggs	42
		Scrambled Eggs	43
6	Fish		45
		Baked Fish	46
		Barbequed Fish	47
		Fried Fish	48
7	Meats and Poultry		49
		Bacon	51
		Chicken Cordon Bleu	52
		Chicken Parmesan	53
		Ground Meat Patties	54
		Liver	55
		Meat Loaf	56
		Meats, Baked in Soup	57
		Meats, Marinated in Salad Dressing	58
		Roasts, Beef, Veal, Pork	59
		Roasts, Poultry	60
		Poultry Stuffing	61
		Sausage	62
		Spareribs, Oven Baked	63
		Steak, Beef, Veal, Pork	64
8	Potatoes		65
		Baked Potatoes	66
		Broiled or Steamed Potatoes	67
		Broiled or Barbequed Potatoes	68
		Home Fried Potatoes	69
		Mashed Potatoes	70
		Potato Patties	71
		Potato Salad	72
		Potato Scallop	73
9	Rice and Pasta		75
		Fried Rice	76
10	Salads		77
		Caeser Salad	78
		Cole Slaw	79
		Green Salad	80
		Spinach Salad	81
11	Sauces		82
		Gravy	83
		Meat and Egg Topping	84
12	Vegetables		85
		Beets	87
		Broccoli and Cauliflower	88
		Cabbage	89
		Carrots and Parsnips	90
		Corn	91
		Mushrooms and Onions, Stir Fried	92
		Mushrooms, Stuffed	93
		Spinach	94
		Squash	95
		String Beans	96
		Tomatoes	97
		Turnip	98
	Units and Measures		99

Sample of the Recipe for Making Tea Biscuits

Pay close attention to ingredients, cooking time and temperature.

What You Need (for 12 to 15 biscuits)

2 cups white sifted flour
4 1/2 tsp baking powder
1 egg *use a small egg
1/4 cup shortening (at room temperature)
1/2 tsp salt
1 cup milk, after adding egg to cup *use skim milk or 1%

Preparation Method

1  Combine in bowl, flour, baking powder, salt and shortening. Using a fork, mix to coarse crumb texture (3 to 4 minutes).

2  Add the egg/milk to bowl and stir until dough will form a ball.

3  Place ball on lightly floured surface (ie, bread board) and gently fold and knead with the palms of your hands 10 to 12 times.

4  Remove ball, lightly spread more flour on surface and flatten ball with hands. Cover with waxed paper and flatten with rolling pin to a thickness of 3/8 to 1/2 inch.

5  Using a 2 1/2 inch diameter cutter, remove batter circles and place on a baking sheet. Leave spaces between cut portions.

6  After initial cuts, form batter into a ball, flatten and cut again.

7  Place baking sheet in center of 400 F preheated oven. Cooking time is 12 to 15 minutes.

8  When done, remove and place biscuits on cooling rack.

Good Ideas

1  Biscuits are done when golden brown. If unsure, remove one and check the center for doneness. With practice you will be able to recognize doneness by color.

2  If baking sheet is partly stained, cover it with aluminum foil.

3  Use the exact ingredients and mix gently. Two knifes with a cutting action can also be used to break up the shortening.

4  Preheat oven before mixing ingredients.

5  Don’t use too much flour during flattening. Dipping cutter in flour prevents batter sticking to it.

6  Serve warm or store cooled in an airtight container. You can also freeze them.

To place an order click here