stoveside recipes: Recipes

Did you know....

You can treat your broiler like an upside down grill

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Add salt at the 'end' of cooking vegetables so they will brown 'not' steam

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Sprinkle whole chicken with salt & leave uncovered in refrigerator over night to draw out excess water

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Rinse, chop and separate herbs into 1/2 teaspoon measurements. Place herbs into ice cube trays, covered with a little water. Place frozen herbs into freezer bags, label and date, use as needed

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Ice cube trays are also wonderful for freezing liguids too: (stocks, wine, juices, tomatoe paste, etc) Pour liquids into ice cube trays and when frozen, transfer to freezer bags. As with the herbs, label and date, use as needed

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Basic Vinaigrette Recipe consists of: 3/4 cup of oil 1/4 cup of vinegar 1 tablespoon of dijon mustard *whisk oil into vinegar* Switch around different oils and vinegars for different tastes. Add what herbs you like to make your vinaigrette unique

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