289706 alton brown cheese fat modification Recipes

broiler/fryer chicken, cut into 8 pieces, low fat buttermilk, kosher salt, hungarian paprika, garlic powder, cayenne pepper, flour , for dredging, vegetable shortening, for frying

all-purpose flour, plus extra for dusting pan and shaping biscuits, whole wheat pastry flour, baking powder, kosher salt, cold non-hydrogenated leaf lard , pinched into small pieces, plus extra for pan, cold low-fat buttermilk

all-purpose flour , plus 1/2 cup for dusting, baking powder, baking soda, kosher salt, unsalted butter, chilled, shortening, chilled, low-fat buttermilk, chilled

peanut oil, stone-ground fine cornmeal, all purpose flour, seafood seasoning (recommended : old bay), kosher salt, hot smoked paprika, freshly ground black pepper, us farm-raised catfish fillets, rinsed and thoroughly patted dry, low-fat buttermilk

unsalted butter, for the pan, flour (plus extra for pan ), grated carrots , medium grate (approximately 6 medium), baking powder, baking soda, ground allspice, ground cinnamon, freshly ground nutmeg, salt, sugar (approximately 1 1/3 cups), dark brown sugar (approximately 1/4 cup firmly packed), eggs, plain yogurt, vegetable oil, cream cheese, unsalted butter, room temperature, vanilla extract, powdered sugar, sifted (approximately 2 cups)

egg yolks, room temperature, whole egg, room temperature, sugar, approximately 1/4 cup, unsalted butter, melted, approximately 6 tbsp, buttermilk, room temperature, all-purpose flour, approximately 4 cups, plus additional for dusting, instant dry yeast, approximately 2 1/4 tsp, kosher salt, vegetable oil or cooking spray, light brown sugar, approximately 1 cup packed, ground cinnamon, salt, unsalted butter, melted, approximately 1 1/2 tbsp, cream cheese, softened, approximately 1/4 cup, milk, powdered sugar, approximately 1 1/2 cups

elbow macaroni, butter, eggs, evaporated milk, hot sauce, kosher salt, fresh black pepper , to taste, dry mustard, sharp cheddar cheese, shredded

mayonnaise, plain yogurt, shredded sharp cheddar cheese, blue cheese dressing, eggs, salt, fresh ground black pepper, flavor pack from ramen, broccoli, peeled stems and heads, chopped and blanched in salted water, sliced mushrooms , sauteed in 1 tbsp butter, chicken flavored ramen noodles, broken up

bacon , cut into 1/2-inch pieces, onion , julienned, kosher salt, granny smith apple, cored and chopped, recipe basic brussels sprouts , recipe follows, heavy cream, whole-grain dijon mustard, blue cheese, crumbled, freshly ground nutmeg, brussels sprouts, rinsed, water, kosher salt

non-fat powdered milk, sugar, salt, shortening, water, dry yeast, sugar, warm water, all-purpose flour , sifted, non-stick vegetable spray, special equipment : electric griddle, 3-inch metal rings, see cook s note

little neck clams, flour, seasoned bread crumbs, parmesan, grated, kosher salt, fresh pepper, bacon fat, chopped fresh parsley, malt vinegar

unflavored powdered gelatin, low fat milk, water, sugar, coconut extract, oil , for lubricating molds

beef bottom round, trimmed of excess fat, kosher salt, freshly ground black pepper, all-purpose flour, vegetable oil or bacon drippings, onion, thinly sliced, garlic, minced, stalks celery, chopped, tomato paste, diced tomatoes, smoked paprika, dried oregano, worcestershire sauce, beef broth

heavy cream or half-and-half, eggs, kosher salt, freshly grated nutmeg, frozen 9-inch pie crust, cooked spinach , cheddar cheese, cubed cooked ham, bacon , sauteed leeks, and gruyere cheese, cooked spinach , canned artichoke hearts, and parmesan cheese, roasted chicken , goat cheese, and sun-dried tomatoes, blanched asparagus and smoked salmon, port salut and spam

bread (thin slices), smooth dijon mustard, grated sharp cheddar cheese, olive oil

bread, cut thin (as far as bread selection goes, all i ll say is the bigger the loaf the bigger the sandwich), more) smooth dijon mustard, grated cheese (this is the soul of the thing, so use the good stuff. we like a semi-hard, semi-soft combo like smoked gouda and gruyere or fontina with a young asiago.if you re a purist, go for the cheddar, but make it sharp and aged if possible.), good quality olive oil for spritzing

bread, cut thin (as far as bread selection goes, all i ll say is the bigger the loaf the bigger the sandwich), more) smooth dijon mustard, grated cheese (this is the soul of the thing, so use the good stuff. we like a semi-hard, semi-soft combo like smoked gouda and gruyere or fontina with a young asiago. if you re a purist, go for the cheddar, but make it sharp and aged if possible., good quality olive oil for spritzing.

wood chips, kosher salt, sugar, water, red pepper flakes, ice, jumbo whole shrimp (21-25 count), rinsed thoroughly and drained, all-natural chunk charcoal, spicy brown mustard dipping sauce , recipe follows, brown mustard seed, dry mustard powder, water, cider vinegar, white wine vinegar, kosher salt, brown sugar, ground cinnamon, ground ginger, ground allspice, olive oil