762 childhood spoon Recipes

flour , sifted, sugar, salt, lard (plus 1 spoonful) or 1 cup shortening (plus 1 spoonful), egg, separated, corn flakes, crushed, apples, sliced, peeled, sugar, cinnamon, milk

cold unsalted butter, cut into pieces, plus more, unsalted butter, for pan, all-purpose flour (spooned and leveled), all-purpose flour (spooned and leveled), sugar, sugar, dried calimyrna figs, stems removed (about 1 1/2 cups), apple juice, grated lemon zest

sheets phyllo pastry, custard powder, lime juice, lime zest, equal sugar substitute , spoon for spoon or 1/2 cup sugar, vanilla essence, skim milk, strawberries, halved

beef round rump roast (boneless ), dark beer , of your liking (it seems to work best), spoon sea salt, spoon fresh ground pepper, garlic cloves, chopped, kraft zesty italian dressing, tabasco chipotle pepper sauce (to taste)

cumin seed - 1/2 small spoon, edible soda - 1/4th small spoon, red chili - 1/2 small spoon, black pepper - 1/2 small spoon (grinded)

butt ham (6-7 lb) - which has sat out of refrigerator for 30 minutes at least. you will want the chill off of the ham., glaze, maple syrup, dark brown sugar, orange juice, salt, jerk seasonings, dry mustard, dijon mustard, honey, cinnamon, garlic powder (not salt), red chili flakes, balsamic syrup (yes condensed balsamic vinegar - available at fine food stores or places like turcos and trader joe s), have any balsamic vinegar - use 2 tbsp balsamic vinegar instead ), duck sauce (or 5 packets of from your last time you went for chinese take out), worcestershire sauce, equipment needed, roasting pan , tin foil (optional for easier cleaning), bowl, spoon, knife, 1 working oven at 325, 1 lazy sunday afternoon with a crowd to feed.

dark-brown sugar, all-purpose flour (spooned and leveled), salt, ground cinnamon, chilled unsalted butter, cut into small pieces, unsalted butter, room temperature plus more for pans, all-purpose flour (spooned and leveled), plus more for pans, baking powder, baking soda, sour cream, granulated sugar, pure vanilla extract, eggs, sugar , optional

carole walter s blueberry buckle, at-a-glance, pan: 9-inch springform pan, pan prep : butter generously, line with parchment, oven temp: 375 degrees, baking time : 50 to 55 minutes, streusel, butter, all-purpose flour , spooned in and levelled, sugar, ground cinnamon, salt, batter, all-purpose flour , spooned in and levelled, baking powder, salt, unsalted butter, slightly firm, freshly grated lemon zest, sugar, eggs, pure vanilla extract, milk, dry pint) blueberries, washed and well-dried

yeast, nonfat dry milk powder, bread flour, whole wheat flour, soy flour, wheat germ, salt, vegetable oil, honey (use the spoon you used for the oil, and the won tsp stick to the spoon!), water

chicken breast cutlets (sometimes marked thin cut ), balsamic vinegar, enough to just coat the breast slices, extra-virgin olive oil , just eyeball it, grill seasoning blend, or coarse salt and pepper, stems fresh rosemary, leaves stripped and finely chopped , about 2 tbsp, center cut bacon, chopped into 1-inch pieces, fresh spinach leaves, trimmed and cleaned, gourmet white stuffing mushrooms, thinly sliced, radishes, thinly sliced, scallions , thinly sliced on an angle, extra-virgin olive oil , eyeball the amount, plus 1 tbsp, shallot, minced, spoonfuls dijon mustard, balsamic vinegar, boneless chicken breast cutlets, balsamic vinegar , 2 splashes, extra virgin olive oil , eyeball the amount, grill seasoning, such as montreal seasoning by mccormick , or, coarse salt and black pepper, fresh rosemary, leaves stripped from stem and finely chopped, center cut bacon, fresh spinach, trimmed and cleaned, gourmet white stuffing mushrooms, thinly sliced, red radishes, thinly sliced, scallion , thinly sliced on an angle, shallot, chopped, extra-virgin olive oil , just eyeball it, spoonful dijon mustard, balsamic vinegar

flank steak , sliced thinly against the grain, chicken breast, thinly sliced, shrimp , u-15 s peeled and de-veined (15 per pound), fish balls, bay scallops, soaked mung bean noodles, shanghai cabbage, whole leaves, baby bok choy, whole leaves, napa cabbage large chopped, chicken stock, shiitake mushrooms, de-stemmed, boiling water, samba oelek, peanut butter, chinese sesame paste, sesame oil, oyster sauce, rice wine vinegar, shaoxing wine, soy sauce, chopped scallions, chopped cilantro, eggs (optional), electric wok to keep cooking liquid boiling, chinese strainers, rice bowls and side plates, chopsticks, chinese spoons, spoons for all of the above condiments, huge appetite, chilean sea bass or other fatty white fish, eggs, separated, white pepper, kosher salt, sesame oil, fish sauce, minced thai bird chilies, sliced scallions

milk, butter, salt, grind or four of pepper, all-purpose flour, eggs, grated emmentaler (also called grougere) cheese, tools, cheese grater, woven bowl, dutch oven or large stove-top pan, wooden spoons, spoon, spoon, baking sheet

yogurt (28 oz), onion (chopped to small pieces), dried (fresh chopped ) mint, cucumber (chopped to small pieces), black pepper ( 1/4-1/2 tea spoon) as needed, salt as needed (1 tea spoon) 5g

pumpkin doughnut drops, oil for deep frying, all-purpose flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, canned pumpkin, milk, oil, vanilla, egg, sugar, cinnamon, in deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375 degrees f. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, 1/3 cup sugar, baking powder, salt, 1/4 tsp cinnamon, ginger, and nutmeg; blend well. in small bowl, combine pumpkin, milk, oil, vanilla, and egg; stir into dry ingredients just until moistened., drop by teaspoonfuls into hot oil , 5 or 6 at a time. fry doughnut drops 1 to 1-1/2 minutes on each side or until golden brown. drain on paper towel., combine 1/2 cup sugar and 1 tsp cinnamon; roll warm doughnut drops in mixture., approximately 36 doughnut drops , two per serving.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

mayonnaise, fresh yogurt, white vinegar, chopped celery leaves, shredded parsley and cilantro, table spoons of dry mint, chopped fresh or frozen dill, diced onions, table spoons of crushed garlic, table spoons of relish, table spoons of mustard, lemon juice, sugar, salt, black pepper