50 all you want Recipes

all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, cracked black pepper (use a small pinch if you want a little spice, and a large pinch if you want a big kick) or 1 pinch fresh coarse ground black pepper (use a small pinch if you want a little spice, and a large pinch if you want a big kick), unsalted butter, at room temperature, light brown sugar, molasses (not blackstrap), egg, sugar, for rolling

all-purpose flour, salt, cold butter (you can use shortening if you like, but remember, butter makes it better, or so i say), ice water (the range is big, i know, but i find sometimes i need more and sometimes i need less., frozen chopped leaf spinach (if you want to go to your friendly local organic farmer-emphasis on local- and use fresh spinach from them, by all means do so. if i had been making on sunday, i may have been using some from the farmer s market)., yellow onion, diced ., garlic, minced or pressed ., butter (the amount of and olive oil can be cut down if you prefer), olive oil, feta cheese, eggs, egg yolks, heavy cream or whole milk, nutmeg to taste, salt and pepper to taste

all-purpose flour , plus, all-purpose flour, divided, sugar , plus, sugar, divided, lightly packed finely grated lemon , zest of, ground ginger , plus, ground ginger (if you want it in the topping), table salt, divided ,to taste, chilled unsalted butter, cut into small pieces, baking powder, eggs, at room temperature, fresh lemon juice

all-purpose flour (i use 1 cup white and 1 cup wheat), sugar, baking powder, baking soda, salt, milk, vegetable oil, eggs, berries (any type you want or a combination...i like a blueberry and raspberry combination. fresh is best but)

chopped onions, vegetable oil, russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!), minced garlic cloves, fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing), chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!), adobo sauce (but i scrape it out of the can the chipotles were in) (optional), all-purpose flour, chicken broth, fat-free half-and-half (or regular half and half, if you can spare the calories !), diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced), fresh corn (for extra smokiness, roast the corn before adding to the chowder) or 2 cups frozen corn (for extra smokiness, roast the corn before adding to the chowder), chopped fresh flat-leaf parsley, diced boneless smoked chicken breasts (discard skin and fat, (or more, if you want, we smoke our own, but you can buy smoked chicken breast), salt and pepper, to taste

combine and mix well - quick and easy to do in a good blender or food processor, prune/date fruit puree (this can also include other dry fruit like raisins and apricots), directions on how to make your own fruit puree : http://pattycake.ca/recipes/fruitpuree), eggs, melted butter (or non-hydrogenated margarine or vegetable oil), kahlua, brown sugar or sucanat, sift together in another bowl, fine whole spelt flour (or wheat), dutch-processed cocoa, raw cocoa (the is more bitter than the dutch, so if you want to use all , add 2 tbsp more sugar), salt , baking powder, tps baking soda, blend wet and dry ingredients, then mix in, roughly chopped walnuts

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

dry orzo, chicken , fish or veggie stock, butter, garlic, onion, diced, squash or zucchini, chopped(you want about 2 cups, or a lil less), cocktail shrimp, peeled and deveined, and cooked, heavy cream, juice from 1/2 lime, shredded manchego cheese, kosher or sea salt fresh ground pepper

unsalted butter (melted and slightly cooled , totaling 1 liquid cup), eggs, lightly beaten, almond extract, all-purpose flour, sugar (if you want a sweeter bread, increase by 1/2 cup, totaling 2 cups of granulated ), baking soda, salt, cinnamon (i use vietnamese , which is a rich, less harsh variety), cherry pie filling, sour cherries , any juice drained away (this is for the total finished amount of cherries that are pitted and stemmed. prep time does not in)

butter, softened, granulated sugar, eggs, beaten, all-purpose flour, baking soda, ground cinnamon, salt, zucchini, grated (you want it to measure approximately 2 cups of grated zucchini), semi-sweet chocolate chips, walnuts, chopped (optional)

mushroom, thinly sliced, chopped onions, butter, all-purpose flour, chicken stock or 4 cups vegetable stock, curry powder, pumpkin puree or 4 cups pumpkin pie filling, brown sugar, nutmeg, whipping cream (if you want to cut the fat) or 3 cups 2% low-fat milk (if you want to cut the fat)

flax seed, all-purpose flour, whole wheat flour, morton lite salt (optional), sugar (less for healthier muffins), cinnamon, baking powder, egg whites, canola oil, soymilk or 3/4 cup milk, chopped walnuts (more if you want), apple, diced (more if you want)

water, carrots, veal, onion, beans, celery, tomato, pepper, spinach, eggplant, thyme, cilantro

all-purpose flour, active dry yeast, salt, water, oil, ricotta cheese, mozzarella cheese, any fillings you want (pepperoni, olives, etc.), pizza sauce

all-purpose flour, baking powder, baking soda, salt, ground ginger, unsalted butter softened, brown sugar, eggs, maple syrup (i prefer the buttery kind ), vanilla extract, buttermilk, cream cheese room temperature, unsalted butter softened, vanilla extract, sugar sifted, bacon fully cooked and either cut into 1 pieces or crumbles (i used apple wood smoked to add a bit of saltiness instead of maple bacon and would highly recommend using a thick cut or center cut to keep it from being too crispy, you want the bacon to be chewy)

all-purpose flour, baking soda, butter, softened, brown sugar, white sugar, instant white chocolate pudding mix (or chocolate for chocolate chocolate chip cookies), eggs, vanilla extract, semisweet chocolate chips, chopped walnuts (if you want)

fresh z.squash , chopped into decent bite sized pieces, fresh yellow/sumer squash , chopped the same, onion, yellow , vidalia, or red, cut into slices and broken up, garlic , rough minced, yellow, red, green bell peppers, seeded, sliced up into strips, enough oil or oil and butter to gently saute fresh vegetables, ortega chiles, chopped or chop up the whole ones yourself, stewed tomatoes , the new spicy ones add a nice pop, kidney beans, (light or dark ) some what drained, black beans , mostly drained., corn, canned, frozen or fresh off the ear, cumin , to taste, red pepper flakes , to taste, or leave out if no heat desired, a pinch of thyme and/or marjoram, ground in your hand, a healthy pinch of kosher salt, grated sharp cheese over the top of servings, if you want to, cooked rice to serve this over is good and part of the original recipe given to me., all ingredients with an asterisk (*) i have added to the basic recipe., you can add boiled, broiled , or roasted chicken torn/cut up to this. you can also add ground beef or cooked stewed beef or other left over beef if you want meat added to this vegetable dish.

chicken, cut in cubes try to make them all the same size so they cook equally (i prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers), mangoes, cut in 1-inch cubes (make sure it isn tsp too ripe, you want sweet but firm, papaya is a good substitute), red bell pepper, cut in 1-inch pieces (optional), onions, cut in quarters, lime, cut in wedges, mexican seasoning (see mexican seasoning recipe below, if you have a favorite dry rub or seasoning , you can use that as), wooden skewer (soaked in water for 30 min, so they don tsp burn), olive oil, ground red chili powder (not chili powder that you use for chili con carne, cayenne is a good substitute), mexican oregano (every day dried oregano is fine), cumin, paprika, cocoa, cinnamon, salt, pepper