206284 basic brown sauce florence Recipes

heinz ketchup, water, brown sugar, vinegar, worcestershire sauce, chili powder, celery seed, salt, hot pepper sauce

basic ingredients, miso paste, dashi or wakame sea weed + hot water or vegetable soup stock, scallions, other things you can add, mushrooms, cubed tofu, water chestnuts, somen noodles, egg plant, potatoes, radish ), pork slices (this would make the soup tonjiru), carrot

basic mashed potatoes, russet potatoes, peeled and diced, yukon gold potatoes, peeled and diced, butter, heavy cream, salt and ground black pepper, to taste, place both varieties of potatoes in a large pot ., add enough cold water to cover the potatoes by about 1 inch., bring to a boil over high heat, then lower to medium-high to maintain a low boil., cook until tender , about 25 minutes., meanwhile , during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. once the butter melts, mix well and set aside., drain the potatoes. if you have a potato ricer , use it to rice the potatoes into the cooking pot. alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher., season the potatoes with salt and pepper., use an electric mixer or whisk to lightly beat the potatoes. whip in half of the butter and cream mixture, then continue adding more to reach desired consistency., season with salt and pepper.

brown sugar, coarse salt, black pepper, dried dill, mustard powder

dashi stock, mirin, soy sauce, sugar, grated daikon radish (optional)

onions, diced, water, raw sugar, soy sauce, soy sauce, cider vinegar, molasses, ginger, grated, cayenne, cinnamon, garlic clove, minced, tapioca starch, cold water, tomato sauce, tempeh, cubed

shallots or scallions, finely chopped, butter, red wine, beef bouillon (not consomme), tarragon, thyme, salt , pepper, beurre mani

pan dripping, green onion, chopped, parsley, minced, all-purpose flour (enough to thicken), mushroom (optional), currant jelly (optional)

kosher salt, brown sugar , packed, room temperature water, black peppercorns (optional)

margarine, tomato sauce, sugar, worcestershire sauce, lemon juice, tony chachere s original creole seasoning, water

basic bacon spread, by just happy on september 29, 2011, reviews, prep time : 20 mins, total time : 3 hrs 20 mins, serves: 30, yield: 1 batch, basic bacon spread recipe from skillet street food , by chef josh henderson - i have modified the steps and cooking times for personal preferences., smoked bacon, diced, yellow onions, diced, balsamic vinegar, fresh ground black pepper, coarse sea salt

brown sugar, sweet paprika, black pepper, coarse salt, hickory smoke salt or 1 tbsp more coarse salt, garlic powder, onion powder, celery seeds, cayenne pepper

soy sauce (preferably low-sodium ), sake, mirin, sugar (up to 1 tablespoon), gingerroot, peeled (coin-sized), garlic clove, peeled and sliced