Cooking With Jacque Rose has 14 new cousins.  I am so excited.  As you know, I want to expand my extended family by adding one billion new cousins.  Please follow the prompts below to enter your email address to become a new cousin and subscriber to  Cooking With Jacque Rose and receive notification of new post by email.

I have not received any Gober Peas Soup recipes.  I’m waiting with baited breath to hear back from you.  This is a contest with a prize.  I want you to load your recipe on the blog the subscribers will vote.  The winner gets an autographed copy of the 1st edition of Jacque Rose’s Southern Country Cookbook.


Dice:  Cut into cubes that are 1/2 inch pieces.

Dissolve:  Stir in dry ingredients into a liquid until the dry ingredients are no longer visible.

Fillet:  Cut into pieces without a bone.

Flake:  Gently break into small pieces.

Fry:  Cook in hot grease or oil.

Garnish:  Decorate

Glaze:  Brush mixture on the food to give a glossy appearance.

Grate:  Rub across a grater to break into fine pieces.

Grill:  Cook over hot coals.

Knead:  Work dough in a folding and turning motion.

Mince:  Cit into tiny irregular pieces.

Mix:  Combine ingredients by stirring.

Pinch:  1/8 teaspoon

Puree:  Convert to a heavy paste.

Reduce:  Rapidly boiled to evaporate liquid.

Roast:  Cook on oven uncovered.

Saute:  Cook in a small amount of butter.

Scald:  Bring to a temperature just below boiling.

Sift:  Pass a dry ingredient through a sieve to incorporate air and break up lumps.

Simmer:  Cook in liquid that is just below the boiling point.

Toss:  Mix ingredients lightly by lifting and dropping.

Whip:  Beat lightly and rapidly.


1 teaspoon baking powder = 1 teaspoon baking soda + 1/4 teaspoon cream of tartar

1 cup whole milk = 1/2 cup evaporated milk + 1/2 cup water

1 tablespoon cornstarch = 2 tablespoons flour

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.