As I mentioned in the first two installments of this Cooking School mini-series (18-17: Cooking Glossary I and 18-18a: Cooking Glossary IIa), knowing how to decipher and execute what the recipe is asking you to do is an important part of being able to cook. 👩🍳
UPDATE 2/5/2017: Went back and updated a few of these–mostly adding to where I’ve done more recipes since the last time I wrote. Edited and fixed some of the pictures that didn’t transfer well from the initial Tumblr migration. Carry on.
In this final portion of the Cooking Glossary series, I’ll give you even MORE recipes that I’ve covered so far in this Simply Delicious Cookbook Project, and for those that I don’t have an example, I’ll update it just as soon as I do.
Shred
- 4-17: Crispy Potato Pancakes (I love latkes, and these hit all the right notes for me)
- 9-6: Filled Tacos (shredded lettuce and cheese are a big part of these gringo-style tacos)
- 17-35: Healthy Bread with Vegetables (sneak some shredded veggies and yogurt into bread to make it a bit healthier and substantial)
Sift
- 16-28: Raspberry Meringue Cake (sifting your dry ingredients together distributes them evenly and leads to a fluffier, more consistent cake)
- 6-35: Chicken Diable (bread crumbs are sifted over chicken breasts before broiling to create a crispy, crunchy coat)
- 17-49: Apple Muffins (these small fruity muffins are great for breakfast, dessert, or holiday gifts)
Simmer
- 11-12: Creamy Sautéed Shrimp (my FAVORITE recipe from Simply Delicious, hands down)
- 9-14: Chile Con Carne (simmering chili builds flavors and depth)
- 3-16: Hearty Beef Soup (a meaty, chunky choice for a cold winter day)
Skewer
- 10-14: Lamb on Skewers (marinated chunks of lamb are skewered with veggies and grilled/baked)
Slit
- 6-17: Chicken Breasts with Cheesy Filling (chicken breasts are great for slicing/filling/baking)
- 10-10: Roast Leg of Lamb (small slits in the surface of the meat allow for garlic to be inserted while baking for extra flavor)
- 1-14: Avocado Halves with Spicy Shrimp (tips on creating fancy lemon slices for garnishing this fancy starter dish)
Snip
- 7-2: Pork Chops with Tomatoes (fresh green beans should always have their stems snipped!)
- 4-2: Green Beans with Hazelnut Butter (a great side dish for weeknight dinners and holiday feasts)
Steam
- 4-9: Asparagus with Italian Butter Sauce (if it’s springtime, you should be eating asparagus)
- 17-5: Hot Seedy Rolls (steam is a big part of baking certain types of bread–brushing with water or squirting a bit on the sides of the oven works well)
- 5-33: Omelette Stacks with Rice (thin omelette pancakes with different fillings are stacked on top of a bed of steamed white rice)
Steam-Bake
- 9-28: Stuffed Meat Loaf (a different take on the traditional meatloaf)
Steep
- 16-18: Lemon Basil Tart (steeping basil in cream sauce creates a herb-scented finish for this citrusy dessert)
Stir-Fry
- 7-11: Oriental Pork Stir-Fry: (not the most PC of titles, but it makes a pretty good dinner)
- 13-14: Wok-Fried Veggies with Pasta (here’s a healthy, vegetarian lunch or dinner option)
- 11-3: Indian Scampi (not only does this shrimp & pepper dish feature Indian flavors, it features flambé with Grand Marnier)
Tender-Crisp
- 5-24: Meat-Filled Crepes (this one took me multiple tries, but it’ll be worth it–tender-crisp leeks make up just part of this savory filling)
- 10-1: Springtime Lamb Stew (a colorful assortment of seasonal tender-crisp vegetables accompanies hearty chunks of lamb in this delectable stew)
- 5-13: Italian Easter Pie (this traditional holiday dish features a eggy, cheesy pie studded with fresh florets of broccoli)
Tenderize
- 7-50: Parma Schnitzel (pounding out pork chops makes for a tender, thin, crispy schnitzel)
- 6-49: Cheese-Glazed Chicken Rolls (these chicken breasts are pounded thin, filled with a flavorful bread crumb mixture, and baked with cheese on top)
- 7-27: Pork Tenderloin in Creamy Sauce (pork tenderloin medallions are tenderized, pan-fried, and served with a delicious creamy sauce)
Toast
- 1-13: Crusty Toast with Mushrooms (a simple, savory vegetarian appetizer option sure to delight)
- 17-51: Three Palms Quick Bread (a DELICIOUS breakfast or dessert bread which could be taken to the next level with toasted coconut and/or toasting the bread itself)
- 5-9: Swiss Cheese and Crouton Omelette (crispy, toasted bread cubes are folded within a fluffy, cheesy omelette and served for breakfast or lunch)
Toss
- 2-6: Greek Salad (a salad without lettuce, but still big on flavor)
- 12-6: Seasoned Pasta Toss (noodles tossed with fresh herbs and a hint of olive oil)
- 4-21: Herb-Roasted Potatoes (a healthier, baked option for homemade french fries)
Truss
- 6-29: Stuffed Turkey (the traditional American Thanksgiving turkey–stuffed, trussed, roasted, and served with gravy)
Whip
- 15-1: Lemon Mousse (a light, airy, citrusy mousse that tastes good any time of year)
- 4-11: Potato Soufflé with Onions (whipping meringue/egg whites is always a valuable kitchen skill)
- 14-25: Crêpes with Fruity Filling (whipping crêpe batter is important to get a smooth, consistent product)
Zest
- 16-47: Orange-Almond Pie (a delicious, rich citrusy dessert with a homemade crust)
- 7-34: Grilled Pork Slices with Garlic (savory, grilled pork slices served with garlic and a freshly zested lemon compound butter)
- 17-42: Luscious Lemon Bars (proof of the value of second chances–I spent way too long thinking these bars were bad, but a subsequent attempt proved me wrong)
I hope these will give you some inspiration to practice your cooking skills! Check out 18-17: Cooking Glossary I and 18-18a: Cooking Glossary IIa for even more terms and recipes!
