The Cook's Cupboard

No-Knead Pizza Dough Recipe

2009-02-09T05:25:00.000-08:00

Pizzas are cheap and easy to make. The most difficult part of it is making the dough for the base! Well, here is a quick and easy recipe for making delicious pizza bases. Make the base and add any topping you desire.

Dough Only Ingredients:

1 1/2 cup water
1/4 tsp dry active yeast
1 1/4 tsp salt
1/4 tsp sugar
2 tbsp olive oil
1/2 cup wheat flour
2 1/2 cups AP flour
cornmeal as needed

P.S.

I'm evaluating a multi-media course on blogging from the folks at Simpleology. For a while, they're letting you snag it for free if you post about it on your blog.

It covers:

The best blogging techniques.
How to get traffic to your blog.
How to turn your blog into money.

I'll let you know what I think once I've had a chance to check it out. Meanwhile, go grab yours while it's still free.

Free Online Cooking Measurement Conversion Calculator

2009-02-09T02:38:00.000-08:00

Have you ever come across a recipe and struggled with the weights, measurements and temperatures given? I know I have! I am from the UK, and still use the old imperial measurements of ounces, pints etc, but I tend to use metric measurements when in comes to temperature, mainly because that is what I have on my oven! I understand some American measurements and not others. It can all be a bit confusing.

I have found a neat little online cooking measurement conversion calculator that will help dimwits like me to translate weights and measures into something I can understand. It is online and completely free to use. Just enter the information asked for, click a button and presto! - the calculation is done for you. So now there is no excuse for not using those recipes you do not understand. Click the link below.

online cooking measurement conversion calculator

Roti, Chapati (Flat Indian Bread) Recipe

2009-02-09T01:50:00.000-08:00

INGREDIENTS:
This recipe makes 4 Roti's:
1/2 Cup Whole wheat flour
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water
1/4 teaspoon of Oil
1 teaspoon of Ghee or clear butter

Mix the flour, salt and water together to make a soft dough. The dough should be soft, so use a few drops of oil to help with the kneading process, this will stop it from sticking to your fingers. Make the dough 5 to 10 minutes before you intend to cook it.

Divide the dough into four parts and roll each of them in your palms, into small balls. Roll them out on a lightly floured board or kitchen counter. Roll them thin until they are about 5 inches in diameter.

Heat a skillet on a medium heat. You can check to see if the temperature is right by dropping a few drops of water onto it, they should evaporate almost immediately. Place your flattened dough onto the skillet and wait until it starts to change color ( use a spatula to see if it is browning), the top will also bubble. Turn when it has lightly browned. Turn it again and move it around the pan with the spatula, it will gradually puff up. It is ready to serve once it is puffed up and browned. Cover with a light coating of melted clear butter.

Christmas Holiday Recipes - Traditional Fruit Cake

2008-11-27T07:36:00.000-08:00

Fuit cake is traditionally associated with Christmas, this video will show you how to make one. I have made a list of the ingredients you will need below.

Ingredients:

Two and a quarter cups of flour

One and a half cups of sugar

One cup of butter (softened)

8oz of cream cheese (softened)

Four Eggs

One and a half teaspoons of baking powder

One teaspoon of rum extract

Half a teaspoon of almond extract

4 oz Cranberries (soaked)

4 oz Cherries(soaked)

4 oz Walnuts

Watch the video for full instructions!

Basic Cooking Tips And Techniques - How To Cut A Pineapple

2008-11-27T06:54:00.000-08:00

Pineapples are a good source of manganese as well as containing significant amounts of vitamin C, but it isn't the easiest of fruits to prepare as it is covered with a rough skin and has a hard core. This short video will teach you how to cut up a pineapple so as to maxinise the amount of usable fruit.

Ads By CbproAds

Basic Cooking Tips And Techniques - How To Sharpen A Knife

2008-11-27T06:29:00.000-08:00

Cooking requires more than following a recipe, all cooks need to know how to use the 'tools of the trade', working with a blunt knife can be both frustrating and dangerous. Blunt knives require you to use more pressure, and increase the risk of slipping and cutting yourself; a sharp knife however needs less pressure and gives you more control. This video shows you how to sharpen you blunt knives.

Don't want to go through the hassle of learning how to sharpen you knives the traditional way? This might help:

Basic Cooking Techniques - Making Clarified Butter

2008-11-27T05:31:00.000-08:00

You will find that many recipes call for the use of clarified butter. This video shows you how to easily make your own.

Basic Cooking Tips And Techniques - Perfect Scrambled Eggs

2008-11-27T05:22:00.000-08:00

So you've learned how to fry an egg, now lets look at how to scramble some! Eggs are a nutritious and versitile food. What could be more simple than scrambled eggs on toast.

Basic Cooking Techniques - How To Fry An Egg

2008-11-27T05:15:00.000-08:00

Ok this may seem very basic! But I have included this just in case anyone doesn't know how to fry an egg. We all have to start somewhere, and this video explians just how to do it.

Easy Tricks for Finding Recipes

2007-06-03T15:46:00.000-07:00

So, what’s for dinner? Do you know? Sometimes it’s fun to shake things up a bit. If you find yourself cooking the same things all the time, it could be that you need try something new, you just don’t realize it. But just as you may be in a rut with the things you could be cooking, you may be looking in the same places to find your recipes. Is your favourite cookbook getting a little stale? Try searching online instead. There are plenty of food oriented websites. Or, if you want to try cooking in a different cuisine, do a search for that cuisine. For example, if you want to find easy Thai food recipes, type in the search phrase “easy Thai food recipes” and you should be directed to a website that will help you out. This is a good way to shake things up.

For Information about cooking visit:

www.thecookscupboard.co.uk

The Cook's Cupboard Gets A Make-Over!

2007-06-02T03:31:00.000-07:00

Well it's finished! I have just given my website www.thecookscupboard.co.uk a complete make-over! It is now filled with even more articles on cooking, and you can still send in your recipes to be published along with a link to your blog or website! Take a look at it I know that you will be impressed!

I am also doing a series of articles about cooking for this blog alongside the usual recipes. Visit us again soon.

What Me? Learn How to Cook?

2007-06-02T02:40:00.000-07:00

Do you know how to cook? Do you want to? Well, maybe you think you don’t have what it takes. But consider this. You may already have the skills and you just don’t realize it. If you can operate the microwave, boil water, and make toast you may already be further along than you think. Granted, those are just simple things to do in the kitchen. But they form the basis of more complex dishes.
With a microwave you can warm up microwave meals. If you can boil water, you can make pasta. If you can make toast you can also make things like English muffin pizzas and bruschetta. You can cook these simple foods to help give you confidence and to help you learn that cooking is nothing more than a series of steps. Make it a point to learn one new simple skill or recipe at a time. Before long, you will have an arsenal of recipes you are good at.

For More information about cooking and to download a FREE report visit:

www.thecookscupboard.co.uk

Fun Recipe For Kids - All-Star Fudgy Baseballs and Bats

2007-05-29T00:14:00.000-07:00

Here is a recipe that your kids will love to be involved in doing. Cooking with your children is both fun and educational, give this recipe a try.

1 c Carob powder
1 c Water
1/4 c Honey
1/4 c Peanut butter (smooth or cru
3/4 c Wheat germ
3/4 c Rolled oats
2 tb Dry milk powder
1/2 c Unsweetened shredded coconut
1 ts Cinnamon (optional)
1/2 ts Grated orange rind (optional)

In a small saucepan, combine the carob and water. Bring it to the boil over low heat, stirring constantly to prevent the ingredients from scorching. Add the honey and peanut butter and continue cooking for about 5 minutes, or until the syrup is smooth and slightly thickened.

In a large bowl, mix together the wheat germ, oats, milk powder, coconut, cinnamon, and orange rind (if desired). Pour about one cup of the carob syrup over the dry mixture, or as much as is needed to make a pliable, dough-like consistency. Store the remainder in the refrigerator and use as an icing or to make great milk shakes.

Pinch off pieces of the dough and roll each piece between your palms into 2-inch-long tubes about the circumference of a fountain pen, tapered at one end in the shape of a baseball bat. Roll the rest into marble-sized balls.

Almond Bonbons - A cookie Treat!

2007-05-27T22:43:00.000-07:00

For the bonbons you will need

1 1/2 cups all-purpose flour
1/2 cup butter or margarine -- softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7 ounce) package almond paste (7- or 8-ounce size)

For the Almond Glaze (recipe follows)you will need:

Sliced almonds -- toasted, if desired (see Notes)

ALMOND GLAZE

1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5 teaspoons)

METHOD

Bonbons:

Heat the oven to 375ºF. Beat together the flour, butter, powdered sugar, milk and
vanilla in a large bowl with an electric mixer on medium speed, or mix with a spoon. Cut the almond paste into 1/2-inch slices and then cut each slice into fourths.

Shape a 1-inch ball of dough around each piece of almond paste. Gently roll to form a ball. Place them about 1 inch apart on an ungreased cookie sheet and bake for 10 to 12 minutes or until set and the bottom is golden brown.

Remove them from the cookie sheet on to a wire rack. Allow them to cool completely. Dip the tops of the cookies into the Almond Glaze. Garnish with sliced almonds.

ALMOND GLAZE:

Mix all of the ingredients together until smooth and spreadable.

There you have it! A simple cookie treat.

Almond Bars - A Simple Cookie Recipe

2007-05-27T22:36:00.000-07:00

1 package white cake mix
1/2 cup butter or margarine -- softened
2 eggs
Almond Topping -- (recipe follows)

ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk

Heat the oven to 350ºF. Beat the dry cake mix, butter and eggs together with an electric mixer on low speed until the dough forms, or mix together with a spoon. Press the mixture into the bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch.

Bake for 20 to 25 minutes or until golden brown and the crust begins to pull away from sides of the pan, or until a toothpick inserted in center comes out clean.

Immediately spread the Topping over the crust. Set oven control to broil. Place the
pan on the middle rack in the oven. Broil 2 to 3 minutes or until the Topping is
golden brown and bubbly (watch carefully as the Topping burns easily!). Cool
completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:
Cook all ingredients in a 2-quart saucepan over a low heat, stirring
constantly, until sugar is dissolved and mixture thickens slightly.

The All-American Snack

2007-05-27T15:42:00.000-07:00

3 cups thin pretzel sticks
4 cups Wheat Chex®
4 cups Cheerios®
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter

In large mixing bowl or slow-cooking pot, mix together the pretzels, cereals, and peanuts. Sprinkle with the garlic salt, celery salt, seasoned salt, and cheese. Pour the melted butter over all; toss until well mixed. Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

ALL DAY MACARONI AND CHEESE

2007-05-27T00:02:00.000-07:00

Here is another crockpot/slow cooker recipe. Idea for making in the morning, leaving to slowly cook, and eating in the evening.

ALL DAY MACARONI AND CHEESE

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Chedder Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in crockpot that has been sprayed with
nonstick cooking spray. Add the remaining ingredents, all except 1 cup
of the cheese, mix well.
Sprinkle with the remaining 1 cup of cheese and then cover and cook
on low setting for 5 to 6 hours or until the mixture is firm and golden
around the edges. Do not remove the cover or stir until it has finished
cooking.

BEAUJOLAIS-GLAZED CHICKEN WINGS

2007-03-16T08:11:00.000-07:00

3 pounds Chicken wings -- tips removed at joints into 2 pcs
1/3 cup Soy sauce
1/3 cup Orange juice
2/3 cup Dry red wine
2 tablespoons Dry red wine -- (additional)
3 Cloves garlic -- mashed
2 tablespoons Ginger root -- chopped
6 tablespoons Red currant jelly
2 tablespoons Orange zest -- grated
1 tablespoon Orange zest -- thin julienne For garnish

1. Place split wings in a large shallow nonaluminum pan. Mix soy, orange juice, red wine, garlic and ginerrroot together and pour over the wings.Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.

2. 375. Line a baking pan with foil. Coat a cookingcooking spray and place rack in baking pan.
3. Drain chicken and arrange on once. Remove from oven, but do not turn off the oven.
4. Combine jelly, 2 T Stir until jelly is melted. Brush wings generously with the glaze and return to oven for 10 minutes. Turn and brush again with glaze. Bake another 10 minutes, or until a rich dark brown and shiny. Remove and cool minutes. Can be baked up to a day ahead and reheated.
5. Arrange in overlap

PS Why not visit my new cookery website TheCooksCupboard.co.uk

Vegetarian Lentil Roast

2007-01-30T07:44:00.000-08:00

Lentil Roast by Paul Winter

Ingedients:

4 Tablespoons of dry lentils

1 Large onion

2 Egg-sized potatoes

2oz Grated cheese

1/2 - 3/4 Pint (500-750ml) Vegtable stock

Salt and pepper

Slice the onion into rings. Peel and slice the potatoes. Place a layer of onion and potatoe into the bottom of a dish and sprinkle a layer of lentils on to it. Repeat this process. Finish with a layer of potatoe. Pour the vegtable stock over the contents of the dish. Bake in the oven on 180C (360F) for about 3/4 of an hour. Sprinkle the cheese on the top and place under the grill until the cheese has melted. Serve and enjoy!

Paul Winter is the editor of The Cook's Cupboard. He also edits TheInfoFile.Com

Article Source: thecookscupboard.co.uk

Special Fish Pie

2007-01-12T05:24:00.000-08:00

Ingedients:

1 lb (453g) Haddock (or any white fish)
1/2 Pint(.5 ml) Milk
Bayleaf
1 Onion
Salt and Pepper
2 1/2 oz (62g) Butter
3 Level teaspoons (14 ml) of flour
2 Hard boiled eggs - chopped
5 fl oz (142 ml) Single cream
2 Tablespoons (29 ml) Parsley
4oz (124g)Cooked prawns
2lb (907g)Cooked potatoes

Rinse and drain the fish and place in a pan with the milk, bayleaf and onion. Bring to the boil and simmer for 10 minutes. Remove the fish from the pan and skin and bone it. Strain the cooking fluid and reserve.

Melt 1 1/2 oz (31g) of butter in a the pan and stir in the flour. Cook for 1 minute. Remove from the heat and gradually stir in the reserved cooking fluid. Brin it back to the boil and cook until the sauce thickens. Add the eggs, cream, fish, parsley and prawns. Check the seasoning and put the mix into a pie dish. Cover with the mashed potatoes. Grate some cheese on the top and bake in the oven for 30 minutes on 200C(400f) gas mark 6.

Serve and enjoy!

PS Why not visit my new cookery website TheCooksCupboard.co.uk

ALL DAY CROCKPOT DELIGHT

2007-01-04T08:16:00.000-08:00

2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
off excess fat. In crock pot, combine browned meat with onion, salt,
pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of
water. Stir into meat mixture, cook on high 30-40 minutes. Serve with
rice and salad.

Cajun Chicken Wings

2007-01-02T15:52:00.000-08:00

12 Chicken wings -- tips removed
5 Bay leaves -- crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves -- finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika -- preferably
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice

Defat the chicken wings by cooking them in boiling water for 10 minutes.Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt
for about 10 minutes. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste.

With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.

ACAPULCO CHICKEN (EN ESCABECHE)

2007-01-02T04:36:00.000-08:00

Try this hot spicy Mexican dish. Perfect for chili lovers everywhere.

ACAPULCO CHICKEN (EN ESCABECHE)

2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes. Pour liquid over
chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally,
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." .
Makes 6 servings

Cookies and Cream Cheesecake

2007-01-01T15:55:00.000-08:00

Here is another recipe from my collection. Once again, this will do your waiste line no favors but I think that you will agree that it is delicious!

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Chocolate Velvet Cheesecake

2007-01-01T00:43:00.000-08:00

Happy New Year! Well, it's New Years Day and every one is busy making their New Year's resolutions. One of the most popular is likely to be to lose weight in 2007! Todays recipe is definitely a no-no for any one embarking on a weight loss program, but is a must for any unrepentant chocoholics! could this be death by chocolate? Here is the recipe.

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

All-American Apple Turnovers And French Apple Pie - The Perfect Winter Warmer

2006-12-31T17:01:00.000-08:00

Winter is well and truely here! What could be better than warming yourself up with this delicious apple turnover or perhaps a "brown bag" French Apple Pie might be more to your linking. Here are two treats you wont want to resist!

All-American Apple Turnovers

All you need is:

2 tb Unsalted butter
3 lg Apples (ab. 1-1//2 lbs);
-peeled,cored & cut i
( 3cups)
1/2 c Apple cider or unsweetened
--- apple juice
2 tb Sugar
2 ts Fresh lemon juice
1 pn Salt
1/4 c Unsweetened apple butter
2 tb Dried currants (optional)
1 ts Lemon zest; finely grated
1/4 ts Cinnamon (optional)
1 pn Ground cloves; (optional)
1 pn Ground allspice; (optional)

(Use favorite pastry) These turnovers are best with at least two varieties Sweet spices optional. 1. Melt butter in a lg nonreactive skillet over mod. high heat. Add 2 c of Transfer apple mixture to a med. bowl & refrigerate,uncovered, till cooled 2. On a lightly floured work surface, roll out the pastry dough to an 18x20 Spoon the cooled apple filling on the lower half of each of the rounds. Lightly moisten the edges of the rounds with w
Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min. 4 Using a sharp knife, cut 2 small slits in top of each turnover to vent steam, Makes 10.

"Brown Bag" French Apple Pie

FOR THE PIE

1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 c Shortening
5 tb ICE Water
8 c Apples [peeled & sliced]
1/4 c Granulated Sugar
2 tb All-Purpose Flour
1/2 ts Nutmeg, Ground
2 tb Lemon Juice
1 ts Cinnamon, Ground

FOR THE TOPPING

1/2 c Granulated Sugar
1/2 c All-Purpose Flour
1/3 c Butter
1 lg Paper Bag

Vanilla Ice Cream

Preheat the oven to 400 degrees.

To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir
in the water a little at a time, using a fork, and form the dough into a ball.

2) Roll out the pastry dough on a lightly floured board. Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges.

3) Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust. To make the topping:

4) Combine the sugar and flour in a bowl and cut in
the butter using a pastry cutter then sprinkle the topping over the apple filling.

5) Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

6) Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG!

7) Serve warm with generous portions of vanilla ice cream. Enjoy!

Welcome To The Cook's Cupboard

2006-12-31T16:46:00.000-08:00

Welcome to the Cook's Cupboard. This is more than a blog - it is a place for me to share with you recipes that have collected over the years. So If you are look for a recipe for a special occasion, visit here first. I am constantly adding new recipes to this blog so make a point of visiting regularly.

Please feel free to leave comments about the recipes. Also feel free to submit your recipes to be added to this collection. I hope that this blog will build to become a valuable resource to people who enjoy cooking world-wide.