Heathen's Kitchen Witches Compendium


Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited by Crimsonwolf


Anaheim or California green chile
Named after the
California city. Slender green chile about 6 to 8 inches long with rounded tip; mild flavor. Also known as New Mexican chiles. Substitute: canned green chiles.


Ancho chile
Dried form of poblano chile. Substitute: 1/2 teaspoon chili powder for each ancho chile. Used in sauces, it is an essential ingredient in mole.


Dried, smoked large jalapeņo pepper. Dark brown and wrinkled. Smoky with a sweet, slight chocolate flavor. Use in salsas, sauce and soups. Pickled and canned in adobo sauce.


Lantern-shaped chiles ranging in color from light green to orange, then red when fully ripe. Very hot. Used in seafood marinades, salsa, sauce and chutney.


Hungarian Wax
Also called "banana chile." Large - 3 to 5 inches long, up to 1 1/2 inches in diameter. Yellow chiles with a waxy appearance. Originated in
Hungary. Slightly sweet, waxy flavor, mild to moderately hot.  


Jalapeņo pepper
Small green or red cigar-shaped chile about 2 1/2 inches long; very hot. Known as chipotles when dried. Substitute: pickled jalapeņos.


Long, cone-shaped, bright red, mild chile. Usually pickled and used on Italian beef sandwiches. Also used in salads.


Poblano chile
Large, dark green chile that resembles an elongated bell pepper; plentiful in
Texas and Southwestern states; ranges from mild to hot. Reddish-brown when ripe. Known as anchos when dried. Stuffed with cheese for chiles rellenos. Never eaten raw. Substitute: sweet green bell pepper.


Serrano chile
Dark green to red chile 1 to 11/2 inches long; hot to very hot. Substitute: jalapeņo pepper.


Thai chile
Tiny - 1 to 1 1/2 inches long, 1/4 inch in diameter - and thin. Ranges in color from green to red when fully ripe. Extremely hot, lingering heat. Very popular in Southeast Asian dishes.



Heathen's Kitchen Compendium