This recipe will yield 2 cups baking mix. You can adjust from there for what you need. Ingredients 1 3/4 cup flour 2 tsp baking powder 1/2 tsp salt 1/3 cup shortening* Directions In a…
Measurements and Conversions
US Dry Volume Measurements MEASURE EQUIVALENT dash 1/16 teaspoon pinch 1/8 teaspoon 1 Tablespoon 3 teaspoons 1/2 Tablespoon 1 1/2 teaspoons 1/8 cup 2 Tablespoons 1/4 cup 4 Tablespoons 1/3 cup 5 Tablespoons + 1…
Gravy, Sauce, Cream-base, and Roux
Always follow the recipe, but if experimenting, creating, or adjusting a recipe to your liking, you can follow the below guidelines for gravies, sauces, cream-bases, and roux. Basics To thicken liquid for a basic gravy,…
Bacon: crumbled/bits
When a recipe calls for crumbled bacon, I find it easier to just fry it as “bits” from the get-go. To do this: Cut called-for number of bacon slices with scissors into a cold skillet.…
Onions: Fresh and Reconstituted
When a recipe calls for onion, you can accomplish this in one of two ways: Fresh Onion Cut by hand or dice finely in chopper/food processor. Dry Onion, Reconstituted Onion and dried minced onion can…
Browned Hamburger
Browning hamburger is a basic cooking skill that a lot of recipes call for. Some recipes assume you know how to do this and do not include explicit directions. The size of skillet you use…
Cooked, Shredded Chicken
A lot of recipes call for cooked, shredded or cubed chicken. The directions for cooking this are not always with the recipe. Simmering chicken to add to casseroles, soups, and skillet meals is a basic…