Today,I would like to share some of the many beautiful emails I have received in tribute to Mother’s Day. And a delicious Saute’Shrimp Stir-Fry with Potatoes, Mushrooms and Sweet Peas easy meal for you to make on Mother’s Day.

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Why I Love My Mom

Mom and Dad were watching TV when Mom said, “I’m tired, and it’s getting late. I think I’ll go to bed.” She went to the kitchen to make sandwiches for the next day’s lunches.

Rinsed out the popcorn bowls, took meat out of the freezer for supper the following evening, checked the cereal box levels, filled the sugar container, put spoons and bowls on the table and started the coffee pot for brewing the next morning.

She then put some wet clothes in the dryer, put a load of clothes into the washer, ironed a shirt and secured a loose button. She picked up the game pieces left on the table, put the phone back on the charger and put the telephone book into the drawer.

She watered the plants, emptied a wastebasket and hung up a towel to dry. She yawned and stretched and headed for the bedroom.

She stopped by the desk and wrote a note to the teacher, counted out some cash for the field trip, and pulled a text book out from hiding under the chair.

She signed a birthday card for a friend, addressed and stamped the envelope and wrote a quick note for the grocery store. She put both near her purse.

Mom then washed her face with Mary Kay 3 in 1 cleanser, put on her night solution age fighting moisturizer, brushed and flossed her teeth and filed her nails.

Dad called out, “I thought you were going to bed.” “I’m on my way,” she said.

She put some water into the dog’s dish and put the cat outside, then made sure the doors were locked and the patio light was on.

She looked in on each of the kids and turned out their bedside lamps and TV’s, hung up a shirt, threw some dirty socks into the hamper, and had a brief conversation with the one up still doing homework.

In her own room, she set the alarm; laid out clothing for the next day, straightened up the shoe rack.

She added three things to her 6 most important things to do list. She said her prayers, and visualized the accomplishment of her goals.

About that time, Dad turned off the TV and announced to no one in particular. “I’m going to bed.”

And he did…without another thought.

Anything extraordinary here?

Wonder why women live longer…?

‘CAUSE WE ARE MADE FOR THE LONG HAUL……(and we can’t die sooner, we still have things to do!!!!)

Author Unknown

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Here is a great diet for losing weight!

ITALIAN PASTA DIET – IT REALLY WORKS !!

1) You walka pasta da bakery.

2) You walka pasta da candy store.

3) You walka pasta da Ice Cream shop.

4) You walka pasta da table and fridge.

You will lose weight!

Author Unknown

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Aprons

I don’t think our kids know what an apron is.

The principal use of Grandma’s apron was to protect the dress underneath, but along with that, it served as a potholder for removing hot pans from the oven.

It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids. And when the weather was cold, grandma wrapped it around her arms.

Those big old aprons wiped many a perspiring brow, bent over the hot wood stove. Chips and kindling wood were brought into the kitchen in that apron.

From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.

In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.

It will be a long time before someone invents something that will replace that “old-time apron” that served so many purposes.

REMEMBER

Grandma used to set her hot baked apple pies on the window sill to cool.

Her granddaughters set theirs on the window sill to thaw.

Sent in by subscriber Loretta M.

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I OWE MY MOTHER

1. My mother taught me TO APPRECIATE A JOB WELL DONE.

“If you’re going to kill each other, do it outside. I just finished cleaning.”

2. My mother taught me RELIGION.

“You better pray that will come out of the carpet.”

3. My mother taught me about TIME TRAVEL…

“If you don’t straighten up, I’m going to knock you into the middle of next week!”

4. My mother taught me LOGIC.

” Because I said so, that’s why.”

5. My mother taught me MORE LOGIC.

“If you fall out of that swing and break your neck, you’re not going to the store with me.”

6. My mother taught me FORESIGHT.

“Make sure you wear clean underwear, in case you’re in an accident.”

7. My mother taught me IRONY.

“Keep crying, and I’ll give you something to cry about.”

8. My mother taught me about the science of OSMOSIS.

“Shut your mouth and eat your supper.”

9. My mother taught me about CONTORTIONISM.

“Will you look at that dirt on the back of your neck!”

10. My mother taught me about STAMINA.

“You’ll sit there until all that spinach is gone.”

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Fun Area

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Why we love our children!

One summer evening during a violent thunderstorm a mother was tucking her son into bed. She was about to turn off the light when he asked with a tremor in his voice, “Mommy, will you sleep with me tonight?”

The mother smiled and gave him a reassuring hug.”I can’t dear,” she said. “I have to sleep in Daddy’s room.” A long silence was broken at last by his shaky little voice:

“The big sissy.”

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An exasperated mother, whose son was always getting into mischief, finally asked him “How do you expect to get into Heaven?”

The boy thought it over and said, “Well, I’ll run in and out and in and out and keep slamming the door until St. Peter says,

‘For Heaven’s sake, Dylan, come in or stay out!’”

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Recipe

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Here is a good meal to cook home for Mother’s or any day really!

Saute Shrimp Stir-fry with Potatoes, Mushrooms and Sweet Peas!

by Marlene Owens

Many years ago while vacationing with my husband in New Orleans we ate at a restaurant and ordered this dish. For three people I usually buy about two pounds of Medium Shrimp, one pound of Frozen Dinner Fries Potatoes, one pound jar of Sliced Mushrooms and a half pound of frozen Sweet Peas.

Serve it with a salad and a roll/biscuit and your favorite beverage.

I ususally prepare the shrimps in advance by cleaning them, and then seasoning it with salt, black pepper, Old bay and Cajun Seasonings.

Wrap it in plastic Wrap in fridge overnight.

Next day

Shrimps: Saute’ the Shrimps in 1-1/2 sticks of butter and four cloves of fresh garlic (chopped) on both sides of Shrimps. Set aside.

Potatoes: Cut each potatoes into bite sizes and in a large frying pan with butter and three chopped garlic cloves; gently brown them; set-aside

Mushrooms: Drain and set-aside.

Sweet Peas: Rinse off with cool water and cook in boiling water until soft.

Now, In a pan with the leftover butter from Shrimp Add more butter if needed; place all above ingredients of Shrimps, Potatoes, Mushrooms and Sweet Peas and gently saute’ again before serving.

What I love about this dish is you can prepare everything separately and then toss everything together like a tossed salad.

Enjoy and have a Happy Mother’s Day!

by Marlene Owens

Although today’s Cooking article is long winded, it won’t always be. I just had a lot to say and share with you.

Instead of a cooking recipe, I want to share with you, one of my latest hobbies; gardening. Times are becoming more difficult for the average person to make ends meet, and hopefully I will be able to help save you some money and at the same time give you some happiness.

“How to make a Mini Vegetable Garden?” was intended to be an e-book, but because spring is here and summer will follow shortly, I’ve decided to give it away as a special gift to all.

“How To Make A Mini Vegetable Garden!”

by Marlene Owens

Do you have a backyard? a front porch? a deck? a large window sill? a roof or a fire escape? If you have one or more of these places, then we are in business. Did you know that you can grow some great vegetables that you will be able to eat this summer? Yes, this summer of 2010.

You do not need to have a ‘green thumb.’ I did it! I mean I grew some vegetables a few summers ago in large flower pots and I haven’t stopped. But believe me you can grow wonderful delicious vegetables for you and your family to enjoy.

Tomatoes, cucumbers, yellow, red, green, sweet, and banana peppers. Not to mention one of my favorites jalepeno peppers.
( I used this in most of my cooking).

Eggplant, yellow squash, zucchini, scallions, sweet basil, turnips, collard greens, okra and hot peppers. These are just some of the foods I’ve grown successfully. There are many more out there, so experiment.

All you need is a large bucket, some rich pre-mixed garden soil, water and at least 6-8 hours of sun a day. And you will be eating your own
home-grown vegetables in no time.

The first time I saw a real vegetable growing in my pot, I was so excited. It was almost like I had given birth to a baby. I was so proud of my little garden.

When I wanted some tomatoes, and cucumbers for a salad, I would grab my little basket or bag and go shopping to pick them. It was such a good feeling! I would bring the vegetables into the house, wash them with a little dish wash soap and rinse it several times, pat it dry and eat the most delicious veggies.

If you have never tasted home-grown vegetables, you are in for a treat.

Step 1

Go find or buy a large bucket, or flower pot or anything that will hold some dirt, preferably one with a handle, so you can move it about easily.
Make extra holes in bottom of pot ( Use a drill) and place tiny pebbles for good drainage.

Once you have the pot; purchase some good ready pre-mixed soil (for vegetables/ flowers) and put it in the pot on top of the small rocks.
I personally do not add any thing else. I want my food to be as natural as possible.

Go to your local nursery or store and purchase the little tiny vegetable plants that have already been started. I get the individual ones.

Yes, they are a little bit more costly but I get exactly what I need. If you want to buy the six, twelve pack that’s fine. I usually place one plant in a pot. Experiment, it’s okay, that’s how you learn. Place them wherever you want to, I’m only sharing how I do it.

Keep in mind that these tiny plants will grow extremely large and that’s why I only place one plant per pot.

Step 2

How to place a plant into the large pot!

When you are ready to repot them into the larger pots, make sure that the plants are dry because if they have just been watered they might fall apart when you place them in the soil.

I remove the plant by gently tapping on the bottom and pull the plant out gently from the smaller pot.

Rip or cut the pot off if you must, just be careful that you do not pull too much on the plant because you can kill it, by tearing the roots
(I’m sorry). Remember it’s a baby plant and handle it with care.

Step 3

Add the soil to the pot and make a hole in the middle of the soil and place the plant in it. Cover with more soil and level it with the plant.

Give it a good drink of water, use a watering can, or pitcher and just let it drain. Water the plants when dry.

Just make sure the plants will get 6-8 hours of sun per day.

Check the plants daily for a few weeks. Test the soil with your fingers, sometimes the soil looks wet, but it’s dry.

Remember if the temperature drops below 32 degrees at night you should bring them inside, because they might freeze.

You will see your beautiful veggies by the summer if you plant them at the end of April or in May.

How to keep your fresh veggies in the refrigerator?

I’ve mentioned some of the vegetables that I have grown successfully. One on the nice advantages of growing your own home grown vegetables is; the vegetables you grow seem to have a longer shelf life.

Your home-grown vegetables will not spoil as quickly as your store bought ones in your refrigerator.

When you are picking your veggies off the plant. Use both hands; one to pull the vegetable off the plant and use your other hand to hold the plant, otherwise you could pull too much and if it gets separated from the roots the plant could die.

I usually carry a little basket like when I’m going to the “Farmer’s Market” humming as I pick my beautiful veggies.

I can’t deny it. It is a good feeling. Just get a bag, a pot, a bowl to carry them in.

Fill your sink with a little water; add a drop or two of dish washer soap or use the special wash for vegetables, and wash the vegetables; then rinse, rinse, and rinse: pat dry with a towel.

‘As a rule of thumb,’ let us use this method of cleaning your veggies for skinned vegetables like; tomatoes, cucumbers,
potatoes, turnips, all sweet and hot peppers. On eggplants, yellow squash and zucchini and etc.

Now one of my secrets, I will share with you today is the sixth sense. That is the sense that we use in our daily lives; Common Sense. I’ll go over the other five senses later and explain how I use it in everyday cooking.

For other veggies, like spinach, greens, cabbage, okra and string beans. I do not use soap. I just rinse the vegetable several times until I am confident that it is clean. Do the same thing for the scallions and your herbs like sweet basil. Always remember to pat dry the veggies.

How to store your home-grown vegetables?

In the last couple of years I’ve been placing my vegetables in those little plastic re-usuable containers. I am very fond of them. I have them in all sizes. They are great for freezing as well as storing them in the refrigerator and as a take out order from your house.(smile)

I also buy plastic bags for my vegetables and use them too. Get the pint/gallon size bags and place your veggies in them. After they have been in the refrigerator for several days; check them.

Now we come to an important method of cooking.

Using your five senses.

Your eyes will tell if something does not look right.
Your nose will tell if something does not smell right.
Your fingers will tell you if it does not feel right.
Your tongue will tell if something does not taste right.
And finally your sense of hearing can alert you when
something is burning or frying too much.

Use these senses in your everyday cooking. It might save you from becoming ill one day.

If you decide that you do not want to take a chance and leave your vegetables in the refrigerator, you can freeze some of them.

Preparing Veggies for the freezer!

Some vegetables can be frozen with success and some cannot; like peppers, onions, celery and etc. Just place them in a bag or container in your fridge.

Fill a large pot of water and when it is boiling, add your clean vegetables and cook for about 5-8 minutes. Strain the veggies and then place them in freezer containers or bags.

Make sure to label and date them.

Enjoy and have fun!

An easy dish in which all ingredients of shrimps, potatoes, mushrooms, and
sweet peas are cooked separately and then tossed together for a delicious meal.

Love Fast Foods? Here is an easy delicious one you bake in your oven.
Ingredients: Frozen Sirloin Patties, (hamburger/ turkey burger) Buns,
Frozen French Fries, Pam spray, Salt, Black Pepper,…

Eating Beef Fajitas in restaurants is quite convenient and delicious. Cooking it at home can also be very convenient, delicious, and inexpensive. You can save lots of money by making restaurant recipes at home.

Today, the recipe is none other than one of my favorites. “Beef Fajitas.”

I remember one day I was treated to lunch at a Mexican restaurant by a dear friend who turned me on to ‘ Beef Fajitas’ many years ago.

It was so good, that I had to make it for my family. I asked the waiter what was the seasoning on the beef.

The seasonings are easy to find in most stores!

“Fajita seasonings,” he said. I then asked him, “where do you buy it,” and he said, “at most grocery stores.”

When I went grocery shopping that week, I went directly to the section for ‘Ethnic foods’ and found it.

The first time I ever tasted Fajitas was made with beef. I brought some pepper steak meat that was sliced and I marinated it overnight wth the seasonings and did my family enjoy it.

Make it for Everyone!

This dish is for everyone in the family including the children, who really liked it!

What I did was make it with beef strips. I let the beef marinate overnight and In those days, I use to fry it.

Make it Healthier!

Now, I bake it in the oven and then gently saute it with the vegetables.

I’ve found this to be a little bit more healthier, since I’m not frying everything. This is a quick dish that you can put together in no time.

Bake It!

Once the beef is baked in the liquid marinate. Just drain it, reserving the liquid and gently saute the beef with some fresh garlic.

in with the veggies, place them on the flour Tortillas add the topping and you are finish.

You can double the recipe for more people and I suggest you do that because everyone will be so happy eating your “Fast Foods Beef Fajitas”

Marlene’s Beef Fajita’s

1 1/2 lb Pepper Steak Strips
3 Cloves Fresh Garlic (sliced)
2 T Taco Or Fajita Seasoning
Sprinkle

Salt
Garlic Powder
Paprika
Black Pepper
Vegetables

1 lg Onion (sliced)
1 lg Green Pepper
1/2 lg Red Bell Peppers
1/2 lg Yellow Bell Peppers
3 cloves Fresh Garlic
1/4 cup Olive Oil
6 Flour Tortillas
1/2 c Sour Cream
1 lg Tomato

Sprinkle these dry seasonings directly on veggies.

Salt
Garlic Powder
Paprika
Black Pepper
Taco Or Fajita (seasoning) ( Sometimes I use both)
[Note: Chicken or Turkey strips may be substituted.]

Step # 1

Rinse and pat beef dry.

In a bowl; place beef, garlic, garlic powder, taco or fajita seasonings, salt, black pepper, paprika; toss with two forks to coat chicken.

Transfer to a covered aluminum foil lined pan and refrigerate at least 2 hours or overnight for best results.

Cooking

Step # 2

Preheat oven to 325 degrees F; place covered beef to cook until done. (about 1 hour)

Step # 3

In a frying pan; add olive oil, sprinkle salt, black pepper, paprika, garlic powder, taco or fajita seasonings, and fresh garlic.

Add all peppers, garlic and onions and saute. Veggies should be crunchy.

Then, add baked beef and saute with the veggies until beef is coated well.

Step # 4

On a plate, place a flour tortillas, add beef mixture with vegetables to half of tortillas.

Add tomatoes, and top with sour cream. Fold in half and enjoy!

Marlene Owens
Register and Join ‘Marlene’s Cooking Club Newlsetter’

To save money on your groceries will definitely be a challenge for the average person due to unemployment and the increasing cost of housing, our monthly utilities bills, gaseoline and etc. In other words, just about everything impacts our food bills because we must eat food.

Transporting the food with higher oil prices will pass right down to the consumer.
That’s you and me.

So how can we as consumers save money on our grocery bill?

I know that this may be difficult for some people to understand, but you must start somewhere.

We will have to get back to ” Basic Cooking.” We will have to eat like people ate in the nineteen forties and fifties. I know because I was there.

Growing up in New York City in the nineteen-forties and fifties were a wonderful experience when it came to eating foods. My neighborhood had a vegetable stand, a meat market, a live chicken market and a fish market on each corner. Mothers did all the cooking in those days and we were healthy.

In those days when children wanted something to snack on they would go to the vegetable stand and buy some fresh, oranges, apples ,bananas, grapes and etc. And the price was five or ten cents for some fruit.

We didn’t have many fast foods places where people could buy food like they can today. The point I’m trying to make is this. It was right after World War ll and most people had little money but nonetheless we survived and ate lots of fresh vegetables.

Today is looking more and more like that time and we really need to get back to ” Basics ” and start cooking for our family and save money at the grocery store.

The first thing that must be done is ” Plan.” You must plan what you’re going to feed your family every day. At my house, I sit down and write up an menu for the week.

Then I go and check and see what I have on hand and write down what I need to purchase from the store. I know it’s hard to stick to your list, but do try.

Here are 7 effortless tips that you can save on your next grocery bill.
.
1 – Cut your red meat bill in half, by eating more white meat like turkey, and chicken.
If you substitute Ground Turkey meat for Ground Beef meat you will pay 1/2 of what you’ll pay for Ground Beef meat.

Today, they have practically any Beef Meat in Turkey form ; like, Turkey ground, sausage, bacon, wings ,thighs and breasts. Once you substitute these white meats for red meat, your stomach and your pocketbook will thank you.

The only drawback with cooking with Turkey Ground is that you do need to know how to cook and season it for best results.
You’ll save about $25- 35 dollars on your meat bill.

2 – As for vegetables buy fresh ones, like carrots, string beans, cabbage, white and sweet potatoes, spinach and etc. Add your favorite seasonings and they cook up very fast and taste great!
Another savings of about $10 -15 dollars.

3 – When it comes to Water, why not invest in a Water Filter Pitcher and make your own? This Water Filter Pitcher will pay for itself in no time.
You could save $7-9 dollars by making your own delicious water at home.

4 – As for you coffee lovers, purchase a coffee pot and make your own coffee at home and bring some of it to work with you for your coffee break.
You could easily save more than $10 a week.

5 – Eating out for lunchtime can be expensive. Cook a little extra food at dinner-time and take it to work for your lunch. I’m sure you you will definitely save some money here too.
Could we say you could save maybe $25 a week?

6 – As for the bread, getting a breadmaker will save you money in the long run. I’ve been making my own for some time now and it’s a wonderful machine to have. I make, whole wheat, raisin, white bread, Italian bread, pizza, pie crust, buns, rolls, and cookies in my breadmaker.

For special occasions and birthdays for my family and friends, I make them homemade- bread and
they just love it. Yes, breadmakers can be expensive but it is a must have product.
Now couldn’t you save an extra $6-8 dollars a week?

7 – Instead of buying salty snacks, buy a Popcorn Microwaveable Bowl and make your Popcorn at home with your own ingredients.
It could save you at least $5-6 dollars a week.

Add up all these tips and the total is over $100 dollars in savings.

So there you have it, some seven (7) suggestions on how to save you some money at the grocery store.

by Marlene Owens http://foods4u2cookhome.com/blog

Au jus – French: Served in natural juice or pan juices.

Baste – To moisten food periodically with a seasoned liquid while cooking.

Batter – An uncooked mixture, usually of flour, eggs, liquid, and butter/oil

Beat – To stir or mix rapidly in order to blend or make lighter

Bind – To add egg, cream or other liquid to a mixture to hold it together.

Bisque – A rich, thick soup, a variation of cream soup.

Blanch – To immerse briefly in boiling water. Used to loosen skin, to remove or set color, or to stop enzymatic action (as for canning or freezing).

Bouillon – A clear soup stock not as strongly flavored as broth.

Braise – To cook over low heat with a small amount of liquid in a
tightly covered pan. Meats may or may not be browned in fat first.

Broil – To cook under direct heat in broiler or over coals.

Cacciatore – Italian style of cooking in a flavorful tomato-wine sauce. Usually chicken or veal.

Canape – A small piece of fried or toasted bread with a topping. Served as an appetizer.

Candy – To cook in sugar or heavy syrup.

Capon – Roaster which has been gelded; grows larger and has tender meat.

Clarify – For butter, to melt and skim off top foam, then strain off milk solids, using only the clear layer.

Chill – To reduce temperature by putting in refrigerator or over ice.

Coddle – To simmer slowly just below the boiling point (usually applies to eggs or fruit)

Cream – To beat butter, or butter and sugar, until very light and nearly
twice original volume.

Crimp – To pinch the edges of pastry together to form a fluted edge and or to seal in a filling.

Crisp-Tender – Cooked until tender enough to be pierced by a fork but still firm to the bite.

Cut In – To mix solid fat with dry ingredients using fingers, pastry blender or two knives.

Cube – To cut into 1/4-inch squares.

Deep Fry – To cover food with hot oil and cook.

Dice – To cut food into small, even cubes.

Deglaze – To loosen pan drippings by adding liquid, usually to make a sauce.

Dissolve – To form a solution by adding a dry substance to a liquid.

Dredge – To coat, usually with flour.

Dress – To add a dressing (as for salads or vegetables); to stuff (as for fowl or meats); to garnish or decorate.

Drizzle – To pour liquid such as melted butter over food in a thin stream.

Dust – To lightly sprinkle one food item with another ingredient.

Enrich – To add eggs, cream or butter.

Entrée – In the United States, the main course of a meal; in other parts of the world, the term denotes a small prepared dish served between main courses at a formal dinner.

Flambé – To douse with an alcoholic beverage and ignite.

Flake – To separate into small pieces with a folk. (fish)

Flute – To make a decorative edge on the rim of a pie crust.

Fold In – Using a spatula, to combine fragile substances, such as whipped cream, into a heavier mixture with light, circular motions.

Fondue – A dish of melted cheese, broth or oil, into which other pieces of food are dipped; a baked dish, similar to a soufflé, made of cheese and bread crumbs.

Fricassee – To cook meat by braising or stewing in gravy.

Fry – To cook in oil or fat. For stir-frying or sautéing, a small amount of fat is used. For deep frying, a larger amount is used, often enough to cover the food.

Garnish – To ornament a dish with bright and savory tidbits.

Gelée – French, refers to jelly or a jellied substance.

Glaze – To add a shiny appearance to food by applying a coating of syrup, beaten eggs, or milk. (Icing)

Gluten – The sticky substance in wheat flour that gives dough its tough, elastic quality.

Grease -: To apply a thin layer of butter or oil on food or utensils.

Grate – To separate food into small particles by rubbing across the teeth of a grater.

Grill -: To cook over hot coals or a gridiron or under a broiler.

Hors d’ oeuvre – From the French, literally “outside of work”, the term has come to be synonymous with appetizer.

Infusion – A method of preparing beverages by covering a flavoring item with boiling water, covering the pot, and allowing it to stand until flavor is extracted.

Julienne – Cut into match-like sticks or strips.( carrots, potatoes)

Knead – To work dough with the palms by pressing, stretching and folding, turning a small amount after each push. Process develops the gluten until dough is smooth and elastic.(bread, pie dough)

Marinate – To let food stand in a highly seasoned liquid or marinade, to tenderize or to add flavor.

Mince – To cut or chop into very small pieces.

Mix – To thoroughly combine ingredients until evenly distributed.(cakes)

Pan-fry – To fry in an uncovered pan in the fat that accumulates from the cooking meat.

Parboil – To boil partially in a liquid. Cooking is unusually completed by baking.

Pare – To remove the peel or outer covering from a fruit or vegetable with a knife.

Paste – A thick creamy mixture, made by mixing dry ingredients with a liquid or by pounding fresh herbs, meats, or nuts with a mortar and pestle.

Pit – To remove the pit or pits from fruits. (prunes)

Poach – To cook in a hot liquid. (egg)

Precook -: To cook partially or completely before a final cooking or reheating.

Preheat – To heat an oven or broiler in advance of use to assure that it will be the proper temperature when ready to use.

Purée – To press through a sieve to make food the consistency of a thick paste.

Reduce – To boil a liquid and reduce its quantity through evaporation.

Roast – To cook in an oven, uncovered and without water.

Render – To melt down solid fats to get a liquid oil. (crisco)

Sauté – : To brown in a small amount of oil or butter.

Scald – To bring to a temperature just below the boiling point. (milk)

Scallop – To bake in a sauce, usually covered with seasoned bread crumbs.

Score – To make a sharp narrow slits or cuts in the outer surface of food to decorate or to allow seasonings to penetrate. (bread)

Sear – To quickly brown the surface of meat using very high heat.

Shred – To form small and narrow pieces by rubbing food against a shredder. (carrots, beets)

Sift – To put dry ingredients through a sifter or sieve. (flour)

Simmer – To stew gently below or just at the boiling point.

Skim – To remove fat or scum from the surface of a liquid. Steam: To cook covered in the vapor that rises from the liquid in which a food is cooking.

Steep – To soak in a liquid at a temperature below the boiling point. (tea)

Stew – To boil slowly or with simmering heat. (beef stew)

Stir – To mix ingredients until well blended.

Toss – To mix ingredients lightly without mashing them. (salad)

Truss – To bind the wings or legs of a fowl before cooking. (with string)

Whip – To beat quickly and steadily with either a hand or an electric beater.

Whisk – To stir rapidly, using a whisk, to blend ingredients or introduce air.

Courtesy of: http://foods4u2cookhome.com/blog