Fill your kitchen cupboards with all the basic ingredients ; then add extra ingredients, when you decide what type of food product you are going to sell. Make sure you have measuring cups, spoons and liquor measuring items. Plan to cook when you are not distracted, or when the children are at school and the husband is away.

It is imperative to be financially prepared for these types of businesses, because as a cook or chef, you will probably buy most of the food yourself. When you go to the supermarket check out all the prices of the food you buy and make sure to figure that amount into what you sell. Carefully identify what items are going to be expensive to purchase and plan ahead to charge customers up-front for any food purchase.

Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn as slow cooking infuses the spices. Remove from oven. (The ribs may ...
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2 tablespoons of salt 1/4 cup of sugar

2 tablespoons of ground cumin 2 tablespoons of fresh ground black pepper

2 tablespoons of chili powder 4 tablespoons of paprika

2 racks of 10 to 12 pork ribs

Basting Sauce

1 3/4 cups of white vinegar 2 tablespoons of hot pepper sauce

2 tablespoons of sugar 1 tablespoon of salt

1 tablespoon of fresh ground black pepper

Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn as slow cooking infuses the spices. Remove from oven. (The ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve.




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-ribs.html

Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and ...
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1 teaspoon of minced garlic

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/4 cup of melted butter

1/2 lb. of medium sized shrimp

1 lb of boneless chicken breasts

Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade. The shrimp are done when they have turned from pink to white. Chicken is done when it is white throughout and if pierced with a toothpick, the escaping juices are clear. Please be careful and do not over cook either of these delicious bite-sized treats.




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-chicken-and-shrimp.html

In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper. Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours or overnight in the refrigerator, turning occasionally...


1/4 cup of olive oil 2 tablespoons of orange juice

2 tablespoons of lemon juice 1 tablespoon of minced fresh rosemary

2 teaspoons of minced garlic 2 teaspoons of salt

1 teaspoon of black pepper 4 whole chicken breasts, skinned, boned and halved

In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper. Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours or overnight in the refrigerator, turning occasionally. Preheat a grill over high heat until hot. Drain the chicken breasts and thread each piece on a skewer. Grill the chicken until done and serve with the garlic sauce below.




Source  :  http://chillapple.blogspot.com/2009/11/grilled-citrus-chicken-with-garlic.html

Preheat an outdoor grill for high heat, and lightly oil the grate. In a large bowl, mix the ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties and place the burger ...
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1 pound of ground beef

1 egg, beaten

1/4 cup of quick cooking oats

1 tablespoon of dried onion flakes

1/2 teaspoon of seasoning salt

1 dash of ground black pepper

2 tablespoons of ketchup

1 teaspoon of dry onion soup mix

Preheat an outdoor grill for high heat, and lightly oil the grate. In a large bowl, mix the ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties and place the burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-burgers.html

Preheat the grill to medium heat. Slice the potatoes as thinly as possible and layer on aluminum foil with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil around the vegetables to form a packet. Place the packet on heated grill and cook for 20 for 40 minutes...


4 red potatoes

1 onion, chopped

4 cloves of garlic, chopped

1/4 cup of chopped fresh basil

1/4 cup of butter

salt and pepper to taste

Preheat the grill to medium heat. Slice the potatoes as thinly as possible and layer on aluminum foil with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil around the vegetables to form a packet. Place the packet on heated grill and cook for 20 for 40 minutes, depending on the thickness of the potato slices. Turn packet halfway through cooking.

Source  :  http://chillapple.blogspot.com/2009/11/scalloped-potatoes-for-bbq.html

Wrap the onion wedges with bacon and secure with the long wooden picks and place in a large shallow dish. Combine the sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour. Remove the onion wedges from the marinade, reserving marinade. Grill on a covered grill...


Soak long wooden picks in water 30 minutes before threading

with onion wedges.

Ingredients:

2 large sweet onions, cut in wedges

8 thick hickory-smoked bacon slices, cut in half

2 tablespoons light brown sugar

2 tablespoons balsamic vinegar

1 tablespoon molasses

Wrap the onion wedges with bacon and secure with the long wooden picks and place in a large shallow dish. Combine the sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour. Remove the onion wedges from the marinade, reserving marinade. Grill on a covered grill, over medium-high heat (350 degrees to 400 degrees) for 20 minutes or until onion wedges are crisptender, turning and basting occasionally with reserved marinade
.


Source  :  http://chillapple.blogspot.com/2009/11/bacon-glazed-grilled-onions.html

Add the boiling water to the bulgur wheat in a small bowl and
let sit for about an hour. The wheat will swell to about double
in size. Steam the quartered mushrooms for about ten minutes
...


2 Tbs. bulgur wheat

1 pound mushrooms, halved or quartered

1 cup diced onion

1/2 cup rolled oats

2/3 cup cooked brown rice

1/2 cup shredded low−fat mozzarella cheese

2 Tbs. shredded low−fat cheddar cheese

2 Tbs. low−fat cottage cheese

1/2 tsp. salt

1/2 tsp. garlic powder

dash of pepper

2 Tbs. cornstarch

olive oil cooking spray

1/4 cup boiling water

1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and

let sit for about an hour. The wheat will swell to about double

in size. Steam the quartered mushrooms for about ten minutes

or until tender. Remove and steam onions for about ten minutes

or until they become translucent. Keep these two ingredients

separated and set them aside. Add 1/2 cup water to the oats

and let them soak for about ten minutes. Drain any excess water

from the bulgur wheat and oats, then combine the grains with

the mushrooms, rice, cheeses and spices in a food processor

and pulse four or five times until ingredients are chopped fine

but not pureed. Pour the mixture in a bowl and add the steamed

onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive

oil cooking spray and place it over medium−low heat. Measure a

1/2 cup of the patty mixture at a time into the pan and shape

with a spoon into a 3" round patty that is about 1/2" thick.

Cook for two to four minutes per side or until light brown on

the surface. When all of the patties have been browned, arrange

them on a lightly sprayed baking sheet and bake them for 20 to 25

minutes in the oven. Be sure to turn them over halfway through the

cooking time. Patties may be frozen once they have cooled.




Source  :  http://chillapple.blogspot.com/2009/11/gardenburger.html

fresh ground black pepper, to taste Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing
bowl. Form into 8 patties ...


2 garlic cloves, minced

3 tablespoons fresh mint, chopped

1−1/2 cups non/lowfat yogurt

1−1/2 pounds ground turkey, lean

2−1/4 teaspoons feta cheese, crumbled

6 pita bread loaves, cut in half

1−1/2 tomatoes, sliced

1−1/2 red onions, sliced

fresh ground black pepper, to taste Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing
bowl. Form into 8 patties and sprinkle with pepper. Broil 5−10 minutes per side or until turkey is cooked through. Serve in pita bread with tomatoes, onions and yogurt sauce.




Source  :  http://chillapple.blogspot.com/2009/11/greek-burgers.html

In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan. Bake at 350 ...


1 cup of pumpkin 1 cup of sugar

1/2 cup of milk 2 eggs

1/4 cup of butter, melted 2 cups of all-purpose flour

2 teaspoons of baking powder 1 teaspoon of ground cinnamon

1/2 teaspoon of baking soda 1/2 teaspoon of ground nutmeg

1/2 teaspoon of ground ginger 1 cup of chopped walnuts

1 cup of fresh or frozen cranberries

In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan. Bake at 350 degrees for 70 minutes. Cool in pan for 10 minutes; remove to wire rack to cool.

Source  :  http://chillapple.blogspot.com/2009/11/cranberry-pumpkin-bread.html

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork...



2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on

beef, chicken, lamb or pork.




Source  :  http://chillapple.blogspot.com/2009/11/carolina-bbq-rub.html

Preheat oven to 350. In a bowl sift the flour, salt, sugar, and baking soda.

In another bowl stir together the pumpkin, oil, eggs, water, and the spices

and add to the flour mixture...


1-1/2 cups of flour

1/2 teaspoon of salt

1 cup of sugar

1 teaspoon of baking soda

1 cup of pumpkin puree

1/2 cup of vegetable oil

2 eggs, beaten

1/4 cup of water

1/4 teaspoon of nutmeg

1/4 teaspoon of cinnamon

1/4 teaspoon of allspice

1/2 cup of chopped nuts

Preheat oven to 350. In a bowl sift the flour, salt, sugar, and baking soda.

In another bowl stir together the pumpkin, oil, eggs, water, and the spices

and add to the flour mixture. Add the nuts. Pour the batter into a greased

loaf pan and bake for 50-60 minutes. Cool on a wire rack.

Source  :  http://chillapple.blogspot.com/2009/11/pumpkin-bread.html

In large bowl, beat cream cheese until soft. Gradually beat in condensed milk. Add pumpkin, eggs, maple syrup, and spices. Mix well. Pour into pan. Bake about 1 hour and 15 minutes or edge springs ...


Crust:

1 1/4 cups of graham cracker crumbs

1/4 cup of sugar

1/4 cup of margarine or butter, melted

Filling:

3- 8 ounce packages of cream cheese 1- 14 ounce can of sweetened condensed milk

2 cups of canned pumpkin, not pumpkin pie mix 3 eggs

1/4 cup of maple syrup plus extra if you wish 1 1/2 teaspoon of ground cinnamon

1 teaspoon of nutmeg Whipped topping

1/2 cup of chopped pecans

Directions:

Preheat oven to 350 degrees.

Crust:

Combine the graham cracker crumbs, sugar and margarine and press firmly on bottom of 9-inch

spring form pan or a 13 X 9-inch baking pan.

Filling:

In large bowl, beat cream cheese until soft. Gradually beat in condensed milk. Add pumpkin, eggs, maple syrup, and spices. Mix well. Pour into pan. Bake about 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.


Source  :  http://chillapple.blogspot.com/2009/11/maple-pumpkin-cheesecake.html

Combine the 3/4 cup of sugar and the orange peel in a small bowl and set aside. Punch
the dough down and turn ou t on a floured surface and knead for 7 minutes. Divide the
dough in half and roll each half into a 12 inch circle. Brush each circle of dough with 1 tablespoon of melted butter ...


1 package of dry yeast

1/4 cup of warm water

1/4 cup plus 2 tablespoons of melted butter

1/2 cup of sour cream

1/4 cup of sugar

2 eggs

1 teaspoon of salt

3 1/4 cups of all -purpose flour

3/4 cup of sugar

3 tablespoons of grated orange peel

2 tablespoons of melted butter

Dissolve the yeast in the 1/4 cup of warm water in a large bowl. Add 1/4 cup plus 2

tablespoons of the melted b utter, sour cream, 1/4 cup of sugar, eggs, and the salt and mix

well. Slowly stir in enough flour to make a soft dough and mix well. Turn the dough into a

greased bowl, cover and let rise in a warm place for 1 1/2 to 2 hours until the dough has

doubled in size.

Combine the 3/4 cup of sugar and the orange peel in a small bowl and set aside. Punch
the dough down and turn ou t on a floured surface and knead for 7 minutes. Divide the
dough in half and roll each half into a 12 inch circle. Brush each circle of dough with 1 tablespoon of melted butter and sprinkle with the sugar and orange peel. Cut each circle into 12 wedges and roll up starting at the wide end. Place each roll on a greased baking sheet with the point side down. Cover and let rise for 45 minutes or until doubled. Bake for 25 minutes at 350 degrees. While the rolls are warm spoon on the glaze shown below.

Makes about 24 rolls

Glaze For Orange Yeast Rolls

3/4 cup of sugar

1/2 cup of sour cream

1/4 cup of butter

2 tablespoons of o range juice

Mix all of the ingredients together in a small saucepan. Cook over low heat, stirring

frequently until thoroughly heated (do not boil). Spoon on warm Orange Yeast Rolls.

Source  :  http://chillapple.blogspot.com/2009/11/orange-yeast-rolls.html

Melt 2 tablespoons of butter on a griddle or in a large frying pan on medium he at. Lightly brush Crumpet rings (or tuna fish cans with the top and bottom removed) with butter. Place the rings on...


1 cup of flour

1 package of yeast

1 tablespoon of butter

1/4 teaspoon of salt

1 egg

2/3 cup of milk

1/4 cup of butter

Heat the milk, 1 tablespoon of the butter, and the sat until warm. Combine 1/2 cup of the

flour and the yeast together. Stir into the m ilk mixture. Add the egg and beat with an

electric mixer on low speed for 1 minute. Stir in the remaining flour and beat unti l smooth.

Cover and let rise for about 1 hour.

Melt 2 tablespoons of butter on a griddle or in a large frying pan on medium he at. Lightly brush Crumpet rings (or tuna fish cans with the top and bottom removed) with butter. Place the rings on the griddl e or in the frying pan and pour 2 tablespoons of batter into each ring.

Cook for 4 minutes, remove the ring, flip the Crumpet a nd cook for 4 to 5 minutes on the other side.





Source  :  http://chillapple.blogspot.com/2009/11/crumpets.html

Mix the 3 cups of flour, yeast, sugar, salt, and the baking soda in a large bowl. Heat the milk and water to 120 degrees. Add the milk and water to the flour mixture and beat well. Stir in the rest ...


2 packages of dry yeast

6 cups of unsifted flour

1 tablespoon of sugar

2 teaspoons of salt

2 cups of milk

1/4 teaspoon of baking soda

1/2 cup of water

Corn meal

Mix the 3 cups of flour, yeast, sugar, salt, and the baking soda in a large bowl. Heat the milk and water to 120 degrees. Add the milk and water to the flour mixture and beat well. Stir in the rest of the flour to make a stiff batter. Spoon batter into 2 loaf pans that have been greased and sprinkled with the corn meal. Sprinkle the tops of the loaves with the corn meal, cover and let rise in a warm place for 45 minutes. Bake for 25 minutes at 400 d egrees.

Remove from pans immediately and cool.




Source  :  http://chillapple.blogspot.com/2009/11/english-muffin-loaves.html

Cream the margarine or butter and sugar together. Add the eggs and beat well. Next add the flour a little at a time and the vanilla. Beat well and stir in the chocolate chips and pecans...


1 stick of butter or margarine, softened

1 box of light brown sugar

3 eggs

2 cups of self -rising flour, sifted

1 teaspoon vanill a

6 ounces of chocolate chips

1 cup of chopped pecans

Cream the margarine or butter and sugar together. Add the eggs and beat well. Next add the flour a little at a time and the vanilla. Beat well and stir in the chocolate chips and pecans. Pour the batter into a well greased 9” X 13” pan and bake for 40 to 50 minutes at 300 degrees.

Source  :  http://chillapple.blogspot.com/2009/11/chew-bread.html

Coat a baking sheet with non−stick spray and set aside.

In a large bowl stir together the all−purpose flour, whole−wheat

flour, sugar, sage, baking powder, baking soda, salt and garlic.

Add the margarine or butter...


2 1/4 cups all purpose flour

1/4 cup whole−wheat flour

1 teaspoon sugar

1 teaspoon dried sage

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 clove garlic chopped finely

3 tablespoons regular margarine or butter

3/4 cup & 2 tablespoons of fat−free buttermilk

Coat a baking sheet with non−stick spray and set aside.

In a large bowl stir together the all−purpose flour, whole−wheat

flour, sugar, sage, baking powder, baking soda, salt and garlic.

Add the margarine or butter. Using a pastry blender cut the margarine

or butter into the flour mixture until coarse crumbs form. Add the

buttermilk and stir to form a soft dough.

Place the dough on a floured surface and gently knead to form a ball.

Roll out the dough until it is about 3/4 inch thick. Cut into 12 round

circles and place on the prepared baking sheet.

Bake at 400 degrees for 18 to 20 minutes or until the biscuits are

golden brown.




Source  :  http://chillapple.blogspot.com/2009/11/garlic-and-sage-biscuits.html

Dust pheasants with flour. Melt butter in a heavy skillet: brown

birds thoroughly. Place pheasants in a deep casserole. In the same

skillet, combine onion, raisins, chili sauce...


4 pheasants, quartered

Flour

1/2 butter or maragarine

1 onion chopped

1/2 cup golden raisins

1 cup chili sauce

1/2 water

1/2 brown sugar

2 tablespoons Worchesershire sauce

1/4 teaspoon garlic powder

1 cup Sherry

1 (1−lb.) can pitted dark sweet cherries, drained

Dust pheasants with flour. Melt butter in a heavy skillet: brown

birds thoroughly. Place pheasants in a deep casserole. In the same

skillet, combine onion, raisins, chili sauce, water, brown sugar,

Worchestershire sauce and garlic; boil briefly, scraping browned meat

from bottom and sides of pan; pour over pheasants. Bake covered, in

a moderately slow oven (325F) for 1 1/2 hours. remove cover; add

sherry and cherries. Continue baking 20 minutes longer. To serve,

transfer to a deep chafing or warming dish. This works well with

wild rice and a fresh green vegetable.




Source  :  http://chillapple.blogspot.com/2009/11/pheasant-jubilee.html