Search results for 'baking'

Folly Beach Garlic Shrimp

25 Apr

This Folly Beach Garlic Shrimp is designed to be made for a crowd who enjoys seafood, and its great as an appetizer or as the main dish.

This Folly Beach Garlic Shrimp is designed to be made for a crowd who enjoys seafood, and its great as an appetizer or as the main dish.  You could even make some angel hair pasta or linguine and toss the Folly Beach Garlic Shrimp with it for a nice pasta dish.  Personally, I feel you don’t even really need to measure the ingredients.  I just add as much or as little as I want of each ingredient, so don’t be afraid to play around until you find that perfect combination for your palette.  Also, I do not use very many bread crumbs, instead, just more of a dusting as compared to what is in the actual recipe.

Folly beach is located on the historic Folly Island in Charleston SC.  This low-country location is famous for its shrimp and its surfing.

Folly Beach Garlic Shrimp, continued…

Mango Banana Chocolate Chip Muffins

20 Apr

Just by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a mutisensory treat, like this Mango Banana Chocolate Chip Muffin.

Just by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a mutisensory treat, like this Mango Banana Chocolate Chip Muffin.  This is actually a pretty basic muffin recipe that leaves plenty of room for creative inspiration; there is endless possibilities to these muffins.  I’ve listed some additional delicious variations in case mangos and bananas are not your favorite combination.

The streusel topping adds a special touch.  It can be stored in an airtight container in the refrigerator for a couple of weeks, so if you anticipate baking Mango Banana Chocolate Chip Muffins regularly, make extra topping and you’ll save time later.

For a vegan variation, omit the egg and use soy margarine and soy milk in place of the butter and milk.

Mango Banana Chocolate Chip Muffins, continued…

Substitutions

12 Apr

Cooking Substitutions

Cooking Substitutions

Cooking Substitutions

Has this ever happened to you?  You just found a delicious sounding recipe that you really want to make, but you are missing a key ingredient.  Now what?  Well, here is a list of cooking substitutions for when this situation arises.

This is in the format of:  <Recipe calls for this, but you don’t have it>:<Substitute with this instead>

Cooking Substitutions:

Bacon, 1 slice, crisp-cooked, crumbled: 1 tablespoon cooked bacon pieces

Baking powder, 1 teaspoon: 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

Balsamic vinegar, 1 tablespoon: 1 tablespoon cider vinegar or red wine vinegar plus 1/2 teaspoon sugar

Bourbon or Sherry, 2 tablespoons: 1 to 2 teaspoons vanilla extract.  Add water, white grape juice, or apple juice to get the specified amount of liquid (when the liquid amount is crucial).

Bread crumbs, fine dry 1/4 cup: 3/4 cup soft bread crumbs, or 1/4 cup cracker crumbs, or 1/4 cup cornflake crumbs

Broth, beef or chicken, 1 cup: 1 teaspoon or 1 cube instant beef or chicken bouillon plus 1 cup hot water

Butter, 1 cup: 1 cup shortening plus 1/4 teaspoon salt, if desired

Buttermilk, 1 cup: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using) or  1 cup plain yogurt.

Chocolate, semisweet, 1 ounce: 3 tablespoons semisweet chocolate pieces, or 1 ounce unsweetened chocolate plus 1 tablespoon granulated sugar, or 1 tablespoon unsweetened cocoa powder plus 2 teaspoons sugar and 2 teaspoons shortening.

Chocolate, sweet baking, 4 ounces: 1/4 cup unsweetened cocoa powder plus 1/3 cup granulated sugar and 3 tablespoons shortening

Chocolate, unsweetened, 1 ounce: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted.

Cornstarch, 1 tablespoon (for thickening): 2 tablespoons all-purpose flour

Corn syrup (light), 1 cup: 1 cup granulated sugar plus 1/4 cup water

Egg, 1 whole: 2 egg whites, or 2 egg yolks, or 1/4 cup refrigerated or frozen egg product, thawed

Flour, cake, 1 cup: 1 cup minus 2 tablespoons all-purpose flour

Flour, self-rising, 1 cup: 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.

Garlic, 1 clove: 1/2 teaspoon bottled minced garlic or 1/8 teaspoon garlic powder

Ginger, grated fresh, 1 teaspoon: 1/4 teaspoon ground ginger

Half-and-half or light cream, 1 cup: 1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup

Lemon (Juice of one Lemon):  2-3 tablespoons of lemon juice equals juice of one lemon

Molasses, 1 cup: 1 cup honey

Mustard, dry, 1 teaspoon: 1 tablespoon prepared (in cooked mixtures)

Mustard, yellow, 1 tablespoon: 1/2 teaspoon dry mustard plus 2 teaspoons vinegar

Onion, chopped, 1/2 cup: 2 tablespoons dried minced onion or 1/2 teaspoon onion powder

Sour cream, dairy, 1 cup: 1 cup plain yorgurt

Sugar, granulated, 1 cup: 1 cup packed brown sugar or 2 cups sifted powdered sugar

Sugar, brown, 1 cup packed: 1 cup granulated sugar plus 2 tablespoons molasses

Tomato juice, 1 cup: 1/2 cup tomato sauce plus 1/2 cup water

Tomato sauce, 2 cups: 3/4 cup tomato paste plus 1 cup water

Vanilla bean, 1 whole: 2 teaspoons vanilla extract

Wine, red, 1 cup: 1 cup beef or chicken broth in savory recipes; cranberry juice in desserts

Wine, white, 1 cup: 1 cup chicken broth in savory recipes; apple juice or white grape juice in desserts

Yeast, active dry, 1 package: about 2 1/4 teaspoons active dry yeast

 

Seasonings:

Apple pie spice, 1 teaspoon: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger

Cajun seasoning, 1 tablespoon: 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper

Herbs, snipped fresh, 1 teaspoon: 1/2 to 1 teaspoon dried herb, crushed, or 1/2 teaspoon ground herb

Poultry seasoning, 1 tablespoon: 3/4 teaspoon dried sage, crushed, plus 1/4 teaspoon dried thyme or marjoram, crushed

Pumpkin pie spice, 1 teaspoon: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg

Strawberry Bread

10 Apr

strawberry bread image

This Strawberry Bread has the flavor of summer, full of juicy strawberries, and if you like, you can add some chopped nuts (pecans or walnuts would be wonderful). It is delicious cut into thick slices, with or without a slathering of butter. Frozen strawberries allow you to make this bread any time of the year.  If you have fresh strawberries available, go ahead and use them.  Fresh local strawberries can really maximum flavor. If you like, when cutting them into bite sized pieces, before adding them to the batter, you can toss the strawberry pieces in a couple tablespoons of flour, making sure they are completely coated. This will keep them from sinking to the bottom of the pan during baking. Strawberry Bread is a delicious way to use everyones favorite fruit.  Our family loves this one.

Strawberry Bread, continued…

About

10 Apr

Brooke, The Hungry Wife
Brooke, The Hungry Wife

Brooke, The Hungry Wife

About The Hungry Wife

“The Hungry Wife” actually started out by my husband first calling me “Hungry Girl” before getting married.  Reason being, I am truly a good food lover, and I enjoy everything about food – the cooking, baking, and other preparation before ending up on the table for all to enjoy.  Good food makes people happy and apparently that’s what won over my husband long ago, so he says.

Since you are reading The Hungry Wife, I’ll assume you enjoy good food as well, and am confident you’re about to find lots of delicious recipes here that will make you smile.

I inspired to start The Hungry Wife due to the sheer number of recipes available which is good, but frustrating when trying to remember where I found a specific recipe.  “Was it in this cookbook, or that one?”  “What was the name of that website?”  You get the idea.  In my kitchen I have about 15 or more recipe books, some handed down from family, while others purchased in travels about the world.  In addition to cookbooks, there are countless cooking magazines, all containing recipes.

I hope you enjoy these dishes as much as my family and I do.

Happy reading and cooking!

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The Hungry Wife