46810 cheddar wedges reduction Recipes

cheddar cheese, shredded, all-purpose flour, butter, softened, ground mustard

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.

garlic salt or garlic powder, seasoned salt, paprika, potatoes , cut lengthwise into 8 wedges, butter, shredded cheddar cheese

onion, chopped, butter, cubed, biscuit/baking mix, minced fresh parsley, dried basil, dried thyme, eggs, lightly beaten, milk, shredded zucchini, shredded cheddar cheese, chopped almonds, toasted

potato and leek soup, milk, freshly ground nutmeg, hot sauce, ground cumin, cheddar or 2 cups old cheese, salt and pepper

pastry for a single-crust pie (9 inches), tart apples, peeled and sliced 1/4 inch thick, shredded cheddar , shredded part-skim mozzarella or shredded swiss cheese, brown sugar, chopped walnuts, ground cinnamon, ground nutmeg, cold butter

bacon, fresh asparagus, trimmed, eggs, milk, dry mustard powder, salt, pepper, sliced bread, crusts removed, shredded cheddar cheese, diced onion, red bell pepper, diced, shredded cheddar cheese

cheddar, coarsely grated, parmesan, finely grated, all-purpose flour, dry mustard, kosher salt, cayenne pepper, unsalted butter, softened and cut into small pieces, water , plus more if needed

cheddar cheese shredded, packs (2.5 oz each) thinly sliced ham chopped, mayo, real bacon bits, dijon mustard, flaky biscuts

cheddar bacon scalloped potatoes, onion sliced, margarine, potatoes, broccoli & cheese soup, milk, ground black pepper, bacon, cooked & crumbed, until tender , in margarine in skillet. add potatoes. i like to use steamed potatoes - steaming a bunch of potatoes and refrigerating them makes it so easy and quick for dishes lik this., stir in soup mixture, & simmer covered for 5 minutes, or until hot, stirring often., sprinkle with bacon.

cheddar bratwurst sliced, individually sliced american cheese, green beans drained, cream of potato soup, milk, water

all-purpose flour, bagel chunks or granny smith apple sections, beer, chopped spinach, blanched for 1 minute, then squeezed dry, cubes of french bread, lightly toasted, english muffin wedges, lightly toasted, freshly ground black pepper, grainy or dijon mustard, grated processed cheddar cheese from a block (such as velveeta), grated sharp aged cheddar, ground nutmeg

onion, chopped, butter or 1/4 cup margarine, biscuit mix or 2 1/2 cups baking mix, minced fresh parsley, dried basil, dried thyme, eggs, beaten, milk, shredded zucchini, shredded cheddar cheese, chopped almonds, toasted

olive oil, onion, diced, garlic cloves, minced, ground cumin, chili powder, lean ground beef (i like laura s 98% lean), red kidney beans, drained and rinsed, peeled diced tomatoes with juice, mild salsa, corn tortillas, cut into wedges, divided, cheddar cheese, grated

shredded cheddar cheese, mayonnaise, bacon strips, cooked and crumbled, green onions, finely chopped, chopped peanuts, worcestershire sauce, salad supreme seasoning, cayenne pepper, english muffins, split

mild andouille sausage, diced, diced pimiento, shredded sharp cheddar cheese, mayonnaise, buttermilk, hot sauce, kosher salt, freshly ground black pepper, iceberg lettuce wedges, tomatoes, halved

head iceberg lettuce cut into 4 wedges rinsed and well drained, dairy sour cream, buttermilk, white wine vinegar, crumbled blue cheese, salt, freshly ground black pepper, crisp cooked crumbled bacon, chopped tomatoes

white cheddar cheese or extra-sharp cheddar cheese, shredded, shredded parmesan cheese (2 oz.), butter, softened, egg yolk, all-purpose flour, egg white, water, chopped pecans, green and/or red jalapeno jelly or pomegranate jelly