8 c. all-purpose flour
2/3 c. sugar
1/3 c. baking powder
1 Tbsp. salt
1 c. vegetable shortening
In a large bowl, combine flour, sugar, baking powder and salt. Mix well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 10 cups of MUFFIN MIX.
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I love to cook, but don't always have a lot of time, so over the last decade I have been in search of easy and tasty recipes that even my picky eaters will eat. Hope you and your family enjoy some of these ideas!
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Cooking Terms
- Bake - cook in an oven
- Baste - add moisture throughout the cooking process.
- Blacken - cook meat in which you coat it generously with pepper and other spices. Then the meat is seared to lock in the flavor a produce a meat that is crisp on the outside, but moist and tender on the inside.
- Blanch - plunging a food into boiling water for a few seconds and then rinsing it under cold water to stop the cooking process.
- Boil - cook a food submerged in boiling water.
- Brasie (stew) - cook a food in a small amount of liquid so the flavor of the food can absorb into the liquid. Common method: crock pot
- Broil - use a heat source (flame or coil) positioned above teh food to cook your dish.
- Chop - cut a food into irregular pieces.
- Deep fry - cooking a food completely submerged in hot oil.
- Dice - cut a food into small cubes
- Dredge (bread) - coat meat with breadcrumbs, flour or cornmeal before cooking. Common method: Shake 'n Bake
- Fold - extremely gentle process to gradually and slowly incorporate ingredients together. Best if done by hand.
- Fry - cooking food in hot oil or fat.
- Grill - use a heat source that is directly below the food.
- Marinate - soak a food in some kind of liquid or spice mixture for an extended period of time so the food absorbs a certain flavor.
- Mince - cut food into extremely fine pieces.
- Mix - combine ingrediets together by hand or by mixer.
- Pan fry - use a small bit of oil or fat to cook foods in a pan, turning the item only a few times.
- Parboil - cooking a food that is partially submerged in boiling water.
- Poach - cooking a food submerged in water that is just under teh boiling point, or simmering.
- Puree - cut up a food into such small bits that it becomes a liquid. Common method: blender
- Roast - cooking something in an oven @ a higher temp to create a crust on the food while it cooks.
- Saute - similar to pan frying, except that it involves cooking foods in a pan over very high heat and tossing the food often.
- Sear - brown the outside surface of a piece of meat by subjecting it to intense heat for just a few seconds.
- Shred - cut a food into small strips.
- Slice - cut a food into a thin flat piece.
- Steam - use water to indirectly cook food. Suspend the food over boiling water in a covered container, trapping the hot steam so that it cooks the food.
- Sweat - cover the food and cook at a low temperature until they release their flavor and moisture.
- Whipping (beating, whisking) - vigorously mix ingrediets together in a way that brings air into the mixture and makes it smooth and creamy.
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