Best Common Recipes

COMMON CRACKERS

Steps:

• Sift together flour, salt and sugar.
• Cut in butter until mixture has the consistency of corm meal.
• Stir in enough milk to make a stiff dough.
• Roll to 1/4 inch thick on a lightly floured board.
• Cut into 3-4 inch rounds.
• Prick surface with a fork.
• Brush surface with milk.
• Place on an ungreased baking sheet and bake in a 425°F oven for 15 to 18 minutes or until light golden brown.
• Store in an airtight container.
• Split crackers and serve with chowder.

COMMON CRACKERS

Steps:

• Pulse 4 cups flour and next 3 ingredients in a food processor. Add butter; pulse until coarse meal forms. Add 1 cup cream. Pulse until stiff dough forms. Gather into a ball; flatten into a disk. Wrap in plastic; chill dough for 30 minutes.
• Preheat oven to 400°F. Line a baking sheet with parchment. Roll out dough on a lightly floured surface to 3/8" thick. Using the biscuit cutter, cut out rounds; place on prepared sheet. Gather dough; repeat until dough is used up. Brush rounds with cream.
• Bake crackers until golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

LOBSTER AND FINNAN HADDIE CHOWDER WITH VERMONT COMMON CRACKERS

Steps:

• Place the smoked haddock in a pan a little large than the fish itself. Sprinkle with peppercorns, thyme, parsley, the small onion, and celery leaves. Pour in the stock. Add 1 cup heavy cream and milk. Cover pan with aluminum foil and place pan in a 350 degree F oven for 15 minutes or until the fish is barely heated through, turning opaque. Remove from oven. Let cool.
• Flake the fish into big pieces, making sure there are no bones or whole peppercorns lurking in crevices.
• Blanch 6 (1 pound) culls in boiling salted water for 5 to 6 minutes. Refresh in cold water to stop cooking. Take meat from the shells leaving big chunks.
• In a 3-quart stainless saucepan, place 4 of the lobster bodies over medium heat with 2 tablespoons butter. Saute until barely colored, then add 2 cups heavy cream and simmer slowly until reduced by 1/3. Use any of the smoked haddock scraps, bones, etc., when reducing the cream. This will give additional flavor to the soup. The lobster cream should have a lobster-smoked haddock flavor.
• Add the stock cream from poaching the smoked haddock. Strain, you should have approximately 3 to 3 1/2 cups soup base.
• To finish soup, saute 1 medium size onion in 4 tablespoons of butter. Add 4 red bliss potatoes cut into chunks leaving skins on. Pour over the soup base and simmer until the potatoes are "just done", not overcooked and mushy. Season with salt and freshly ground black pepper.
• In saute pan over medium heat, saute lobster meat, in big chunks in 2 to 3 tablespoons of butter. Add to the soup with the finnan haddie, taste for any additional salt and pepper. Adjust the amount of liquid by adding milk or cream. Bring just to a boil, heating the fish and lobster through. Ladle into hot soup bowls. Place a little slice of whole butter to melt on top and plenty of finely chopped parsley for garnish.
• Serve with toasted and buttered split Vermont common Crackers. If you can not find the crackers use Old Fashioned Cream Biscuits or hot bread.

COMMON CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.

COMMON GRILL PEACH, BLUEBERRY AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°F
• Streusel Topping:
• Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas. Set aside.
• In large bowl, combine all cobbler ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.
• Bake in oven for 30 minutes or until topping is golden.
• Best served warm, topped with your favorite ice cream.

COMMON CARNE ASADA

Steps:

• 1. Cut pcs of meat according to serving size.
• 2. Sprinkle meat with Salt only.
• 3. Cut lemons in half and squeeze over meat on both sides, till saturated, including pulp.
• 4. Place meat over a bbq or a grilled griddle, on high.
• 5. Cook meat approx 2 min ea. side. Do not let meat dry out or over cook. .
• 6. Meat is quickly cooked.
• 7. Meat can be served on a plate with cooked pinto beans, mexican rice and a fresh salsa made with diced chiles, onions, tomato and cilantro. or even in a warm floured or corn tortilla with the salsa. Enjoy

COMMON APPLE PIE

Steps:

• To make the pie:
• Preheat oven to 450° F.
• Prepare the pastry. Line a 9-inch pie pan with half of the pastry and set aside in the refrigerator, along with the unrolled half, while you make the filling. Taste a few slices of the apples to gauge how much sugar you'll need to make them sweet. In a large bowl, mix the apple slices in the lemon juice. Sprinkle with sugar and cinnamon to taste, then add the mace and nutmeg. Pour the apple mixture into the prepared pastry shell. Mound toward the center and dot with butter. Roll out the remaining pastry and carefully lay it over the apples. Seal the edges, cut vent holes, and decorate with extra pieces of dough cut into decorative shapes. Brush the egg wash over the surface of the pastry. Place the pie pan on a baking sheet (to catch any spill over) and cook in the middle of the oven for 10 minutes. Turn the oven down to 350° F. and continue to cook for about another hour, until the top crust is a beautiful golden brown. If the edges start to darken too much, cover with a ribbon of aluminum foil.
• To make the butter and lard crust:
• Combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade. With the top off, sprinkle the butter and lard over the ingredients. Re-cover and pulse a few times until small clumps form. Begin to add the iced water through the feed tube, 1 tablespoon at a time, pulsing quickly until the dough begins to form into a ball. Turn the dough out onto a sheet of plastic wrap. As you wrap the dough in the plastic, form it into a disk. Refrigerate for 30 minutes.
• Take the dough from the refrigerator and cut it into 2 pieces, one slightly bigger than the other. Wrap the smaller piece in plastic wrap and return to the refrigerator. Roll out the bigger piece on a lightly floured surface until it's slightly larger than the pie pan. Drape one end of the dough over the pin and gently lift it up, then slip the pan underneath the dough and lower it into the pan. Press the dough gently - and quickly - against the sides of the pan. Leave about an inch of dough hanging over the sides of the pan and cut any excess away. Refrigerate the crust for at least 30 minutes before either filling or prebaking.
• If you are making a pie with a top crust, after you have filled the pie, take the smaller disk from the refrigerator and roll it out on a lightly floured surface until it's a little bigger than the pie. Drape one end of the dough over the rolling pin, lift it gently, then drape it over the top of the filling. Press the edges together and crimp to seal. Slash a few vents across the top of the crust to allow steam to escape and bake the pie according to the directions in the recipe you are using. (If you are not making a pie with a top crust, either freeze the second dough disk or make an extra bottom crust.) Makes a double 9-inch crust

PIMM'S COMMON CUP

Steps:

• Fill a Collins or Highball glass with ice.
• Add your chosen garnishes. You can use all or a combination of the ones listed. My personal combination is lemon, orange, mint and cucumber (Or lemon, orange, mint and borage).
• Pour the Pimm's into the glass.
• Gently pour the fizzy lemonade into the glass by pouring down the inside of the glass while tilting the glass.
• Stir gently with a swizzle stick if desired and Enjoy!

11- KEY TO COMMON SIDE EFFECTS

Steps:

• KEY TO COMMON SIDE EFFECTS:During treatment, the four most common side effects experienced are nausea, mouth sores, constipation and diarrhea. Listed below are the recipes in this cookbook that are most helpful for soothing each of these side effects. If there is a particular ingredient in any of the recipes that is bothersome to you, just leave it out.Nausea (n):Baking Powder Biscuits, Chapter: Energy-Boosting BreakfastsBerry-Banana Smoothie, Chapter: Coping With Side EffectsBlueberry Brunch Cake, Chapter: Energy-Boosting BreakfastsCantaloupe and Chicken Salad, Chapter: 20-Minute Main DishesChicken Soup with Homemade Noodles, Chapter: Make-Ahead MealsCinnamon-Raisin Morning Mix, Chapter: Energy-Boosting BreakfastsCitrus-Peach Smoothie, Chapter: Fatigue-Fighting SnacksCranberry Herbal Tea Granita, Chapter: Coping With Side EffectsCreamy Caramel Dip with Fruit, Chapter: Fatigue-Fighting SnacksEasy Brown Bread, Chapter: Energy-Boosting BreakfastEasy Lemon Bars, Chapter: Treat-Yourself DessertsExtra-Easy Baked Ziti, Chapter: Make-Ahead MealsFresh Salsa, Chapter: Fatigue-Fighting SnacksFresh Spinach and New Potato Frittata, Chapter: Family-Pleasing Main DishesFruit Parfaits, Chapter: Energy-Boosting BreakfastGrilled Marinated Vegetables, Chapter: Comforting Side DishesLayered Chicken Salad, Chapter: Make-Ahead MealsMacaroni Pasta "Soup", Chapter: 20-Minute MealsOrange-Pineapple Fruit Salad, Chapter: Comforting Side DishesOven-Fried Potato Wedges, Chapter: Fatigue-Fighting Snacks Raspberry-Banana Gelatin Dessert, Chapter: Treat-Yourself DessertsRefreshing Lemon-lime Drink, Chapter: Coping With Side Effects)Roasted Vegetable Dip, Chapter: Fatigue-Fighting SnacksRosalie's Orange Butter Cookies, Chapter: Treat-Yourself DessertsSugar 'n Spice Green Tea, Chapter: Fatigue-Fighting SnacksMouth Sores (m):Acorn Squash and Apple Soup, Chapter: Family-Pleasing Main DishesBaked Custard, Chapter: Treat -Yourself DessertsBarley-Beef Stew, Chapter: Family-Pleasing Main DishesBeef-Vegetable Soup, Chapter: Make-Ahead MealsBerry-Banana Smoothie, Chapter: Coping With Side EffectsBlueberry Breakfast Bake, Chapter: Energy-Boosting BreakfastsChai Tea, Chapter: Fatigue-Fighting SnacksCheesy Vegetable Soup, Chapter: Family-Pleasing Main DishesChicken Soup with Homemade Noodles, Chapter: Make-Ahead MealsCinnamon Apples, Chapter: Energy-Boosting BreakfastCranberry Herbal Tea Granita, Chapter: Coping With Side EffectsCream of Broccoli Soup, Chapter: 20-Minute Main DishesCreamy Seafood Risotto, Chapter: Coping With Side EffectsEasy Creamed Vegetables, Chapter: Comforting Side DishesEasy Lemon Bars, Chapter: Treat-Yourself DessertsMacaroni Pasta "Soup", Chapter: 20-Minute Main DishesMashed Potatoes, Chapter: Comforting Side DishesMilk and Rice "Soup", Chapter: Coping With Side EffectsOrange-Cream Frosty, Chapter: Treat-Yourself DessertsPoached Eggs in Milk, Chapter: Energy-Boosting BreakfastRaspberry-Banana Gelatin Dessert, Chapter: Treat-Yourself DessertsRice Pudding, Chapter: Treat-Yourself DessertsRoasted Garlic Mashed Potatoes, Chapter: Coping With Side EffectsSugar 'n Spice Green Tea, Chapter: Fatigue-Fighting SnacksWatermelon-Kiwi-Banana Smoothie, Chapter: Fatigue-Fighting SnacksDiarrhea (d):Baking Powder Biscuits, Chapter: Energy-Boosting Breakfasts Banana Bread, Chapter: Energy-Boosting BreakfastsBlueberry Brunch Cake, Chapter: Energy-Boosting BreakfastsCaramelized Pork Slices, Chapter: 20-Minute Main DishesCountry Fruit Cobbler, Chapter: Treat-Yourself DessertsCrab Scramble Casserole, Chapter: Make-Ahead MealsCreamy Caramel Dip with Fruit, Chapter: Fatigue-Fighting SnacksDijon Chicken, Chapter: Make-Ahead MealsEasy Brown Bread, Chapter: Energy-Boosting BreakfastsEasy Salmon Spread, Chapter: Fatigue-Fighting SnacksGingerbread with Brown Sugar Meringue, Chapter: Treat-Yourself DessertsHot Fruit Compote, Chapter: Coping With Side EffectsHot Turkey Sandwiches, Chapter: Fatigue-Fighting SnacksLemony Fish over Vegetables and Rice, Chapter: Family-Pleasing Main DishesMacaroni Pasta "Soup", Chapter: 20-Minute Main DishesMake-Ahead Waffles with Peanut Butter Spread, Chapter: Fatigue-Fighting SnacksMilk and Rice "Soup", Chapter: Coping With Side EffectsOrange-Pineapple Smoothie, Chapter: Fatigue-Fighting SnacksPotato Pancakes with Cinnamon Apples, Chapter: Energy-Boosting BreakfastsPumpkin Drop Cookies, Chapter: Treat-Yourself DessertsRaspberry-Banana Gelatin Dessert, Chapter: Treat-Yourself DessertsRice Pudding, Chapter: Treat-Yourself DessertsRosalie's Orange Butter Cookies, Chapter: Treat-Yourself DessertsSpaghetti and Meat Squares, Chapter: Make-Ahead MealsTropical Pancakes, Chapter: Energy-Boosting BreakfastsWild Rice Stuffing, Chapter: Comforting Side DishesConstipation (c):Barley and Asparagus, Chapter: Comforting Side DishesBarley-Beef Stew, Chapter: Family-Pleasing Main DishesBeef Fajita Bowls, Chapter: Family-Pleasing Main DishesBeef and Bean Dinner, Chapter: Family-Pleasing Main DishesBerry-Banana Smoothie, Chapter: Coping With Side EffectsBulgur Pilaf, Chapter: Comforting Side DishesChopped Vegetable and Crabmeat Salad, Chapter: 20-Minute Main DishesCorn and Black Bean Salad, Chapter: Make-Ahead MealsCreamy Quinoa Primavera, Chapter: 20-Minute MealsCrispy Baked fish with Tropical Fruit Salsa, Chapter: Family-Pleasing Main DishesCrowd-Size Minestrone, Chapter: Make-Ahead MealsEasy Chicken Nuggets, Chapter: Fatigue-Fighting SnacksFiesta Taco Salad, Chapter: 20-Minute Main DishesGrilled Marinated Vegetables, Chapter: Comforting Side DishesHot Fruit Compote, Chapter: Coping With Side EffectsLayered Beef and Vegetable Dinner, Chapter: Make-Ahead MealsLentil-Rice Casserole, Chapter: Coping With Side EffectsMashed Potatoes, Chapter: Comforting Side DishesMediterranean Couscous and Beans, Chapter: 20-Minute Main DishesRoasted Garlic Mashed Potatoes, Chapter: Coping With Side EffectsSavory Black-Eyed Peas with Bacon, Chapter: Comforting Side DishesSouthwestern Pork Salad, Chapter: Make-Ahead MealsSpaghetti and "Meatballs", Chapter: Family-Pleasing Main DishesWhite Turkey Chili, Chapter: Make-Ahead MealsWild Rice Stuffing, Chapter: Comforting Side DishesFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WEIGHT CONVERSIONS FOR COMMON BAKING INGREDIENTS

Steps:

• Dry Ingredients: All-Purpose Flour: 1 cup = 4 1/2 oz Bread Flour: 1 cup = 4 1/2 oz Whole Wheat Flour: 1 cup = 4 1/2 oz Cake Flour: 1 cup = 4 oz Pastry Flour: 1 cup = 4 oz White Granulated Sugar: 1 cup = 7 oz Brown Sugar: 1 cup = 7 1/2 oz Powdered Sugar: 1 cup = 4 oz Chopped Nuts: 1 cup = 4 oz
• Liquid Ingredients: Most liquids: 1 cup = 8 oz Water: 1 cup = 8 oz Milk: 1 cup = 8 oz Cream: 1 cup = 8 oz Yogurt: 1 cup = 8 oz Sour Cream: 1 cup = 8 oz Honey: 1 cup = 12 oz Oil: 1 cup = 7.5 oz Butter: 1 cup = 8 oz
• For those who prefer grams: 1 ounce = about 28 grams.