7929 any night week Recipes

any brand yellow cake mix, sliced pineapple, maraschino cherries, brown sugar, pam baking spray (use what you have on hand)

any kind of chili , beef, turkey, chicken or vegetarian, whole kernal corn, drained, either chopped tomatoes or 4-6 oz of your favorite salsa, either red or green, tortilla chips or fritos, yellow or white onion, chopped, cilantro.. 1 big tbsp chopped for each bowl, beef broth ( i used better than bouillon 1 tsp. per cup of water), more chopped onions , sour cream, chopped scallions, black olives, salsa, hot peppers, cheese, sliced avocados, canned refried beans, leftover rice, etc. .

water, sugar, lime or lemon juice, anise extract, salt, oranges, peeled and sectioned, kiwifruit, peeled and sliced, grapefruit, peeled and sectioned, apples, cubed, strawberries, sliced, green grapes, pineapple chunks, drained

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.

any flavor cake mix ., eggs, vegetable oil, add nuts , chocolate chips, or anything else you think might be good.

oil, onion, dill, head of sliced cauliflower, water, potatoes, diced, bay leaves, tamari, salt and pepper to taste, corn

any winter squash (hubbard is great), cps finely chopped celery, cp green onions sliced in 1/2 inch pieces, cps chicken broth or boulion, cs half and half, pepper, salt to taste, butter, dill weed, nutmeg, sour cream for garnish

any part of the chicken you wish to use (basically whatever i can get on sale is what i use or i just get 1 whole chicken), carrots, peeled and cut into 1 sticks, red potatoes, washed and cut into bite size cubes, onion peeled and sliced in larger pieces, tomatoes diced, chicken broth (optional), chicken and tomato bullion cubes (the brand i use is maggi), salt

any lite beer (preferably miller), bacon (about 1 lb), diced onion, minced celery, chopped carrot, minced sweet red pepper ( i like to do 1/2 red & 1/2 yellow pepper), chicken broth, flour, half & half (you can use lite ), shredded cheddar cheese, sugar, salt & pepper to taste

any flavor unsweetened kool aid, white sugar, butter softened, eggs, salt, baking soda, all-purpose flour, granulated sugar in a bowl

any other desired ingredients, peeled large shrimp, salt, water

any chicken cut in slices, romaine lettuce, tomatoes cut in wedges, parmesan cheese grated

any type of honey, dejon mustard, paulm full of any seasoning, chicken breasts

smoked sweet paprika or sweet paprika, a palmful, coriander , half a palmful, ground cumin , half a palmful, cayenne pepper , half a palmful, a few sprigs fresh thyme , leaves picked and chopped, fresh bay leaves, onion, chopped, green bell pepper or 2 small, chopped, red or green chiles, chopped, ribs celery, chopped, garlic, chopped or sliced, boneless, skinless chicken, cut into large pieces, salt and freshly ground black pepper, flour, plus more for dredging, peanut or vegetable oil, andouille sausage, stewed tomatoes or diced tomatoes with chiles, beer, chicken stock, lump crabmeat or shrimp, peeled and deveined, note : if serving later in work-week, pick up seafood fresh, if serving on cook-night or as second night s meal pick up crab or shrimp with your big-shop., scallions, trimmed and chopped, hot sauce, suggestion : scallion rice.

okra, ripe tomatoes, peeled, seeded, and coarsely chopped, head boston lettuce, classic vinaigrette, chile oil , or to taste, red wine vinegar, balsamic vinegar, dijon-style mustard, sugar, salt and freshly ground black pepper, to taste, extra-virgin olive oil, peanut oil, fresh bird chiles , or to taste, place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. add a drop or two of the oil to your usual cooking oil for a special zap.