33444 chip that are Recipes

romaine lettuce hearts, trimmed, washed, dried and torn into bite-sized pieces, bean sprouts, washed and dried, scallions, prepared and cut in small pieces on the diagnional, carrot , scrubbed and grated, strawberries, fresh, washed, dried and sliced thin, wasabi , peas (* peas are dried green peas that are covered with salt, sugar and powder), mixed sprouts, cucumber, peeled and cut paper -thin, tomatoes , sliced lenght-wise into four parts, star fruit, sliced thin, pits removed, roasted cashew nuts, whole, unsalted, balsamic vinegar, extra virgin olive oil, fresh ground black pepper, salt , to taste, fresh parsley, coarsely chopped

softened cream cheese, frozen spinach, thawed and drained, milk, garlic & onion powder, to taste, salt and pepper, to taste, parmesean or romano cheese, to taste, bacon bits, optional, egg, tubes refrigerated crescent rolls, kicked up version, i always buy bags of frozen chopped spinach. you can saute it with the seasonings , and have very little, if any liquid to drain. i like to saute with some onion and red pepper, both chopped fine, as well as a heaping tbsp of minced or chopped garlic. i like this better than the onion and garlic powder, however, those are good options that are quicker. i almost always add a squeeze of fresh lemon and a dash of worcestershire to anything using spinach. i usually add chopped fresh fried bacon instead of bacon bits. just wanted to post the original recipe as given to me by a friend for foodies who prefer the easier methods.

boneless rib eye steaks, 1 inch thick (4 steaks), freshly cracked black pepper, coarse, granulated garlic powder (optional), kosher salt or 1 1/2 tbsp coarse sea salt

artichoke , choose ones that are 3 to 4 1/2 inches wide (1 makes 1 to 2 servings), olive oil (for each artichoke), dried thyme (for each artichoke), lemons, garlic cloves, peeled, salt

chili peppers (i used a mix of ancho chili s are just the name used for smoked, dried poblano peppers, chipotle pep), cumin seed, garlic flakes, dried oregano, dried onion flakes, smoked paprika, salt

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.

all-purpose flour, baking powder, baking soda, salt, butter, softened, brown sugar, white sugar, eggs, vanilla extract, chocolate chips

white sugar, brown sugar, butter, eggs, chocolate syrup, vanilla extract, all-purpose flour, unsweetened cocoa powder, baking soda, peanut butter chips, semisweet chocolate chips

honey (you could do half , half brown sugar if the heavy sweetness of seems like too much), butter, egg, vanilla, milk, whole wheat flour, baking soda, baking powder, kosher salt, cinnamon, ground ginger, freshly grated nutmeg (i actually don tsp measure nutmeg, just have a go at it with my microplane until i think it smells nut), oats , generous cup (thick rolled are best for chewy cookies, quick cooking leave you with wimpy cookies), orange , zest of (totally optional, but it gives the cookies a nice fragrance and flavor in addition to the chocolate) (optional), chocolate chips (i ve used dark chocolate, white chocolate, even skor bits or heath chips, all are sublime)

chicken broth, butter, heavy whipping cream, instant potato flakes

water, raw nuts, splenda sugar substitute (whichever you prefer) or 6 (1 g) packets equal sugar substitute (whichever you prefer)

extra firm tofu, oil , evoo is best, chili powder, dried onion, cumin, garlic powder, sweet paprika, salsa, corn tortillas, shredded cheese, shredded lettuce, sliced tomato, mild red taco sauce

carrots , sliced lengthwise, butter, grated orange rind, honey

whole wheat flour, baking powder, baking soda, salt, chili powder (optional), cocoa powder, silken tofu, unsweetened applesauce, oil, vanilla, eggs, sugar, walnuts (optional)

egg white, unsweetened applesauce, skim milk, all-purpose flour, splenda sugar substitute, baking powder, salt, blueberries

real butter, sugar, salt, egg yolks, heavy cream, vanilla, flour

thai sweet rice (aslo called sticky rice ), water, ripe mango , cur into bite-size pieces (look for mangos that are fragrant and easily bruised, or 1 package frozen mangos can be use), brown sugar, coconut milk (good quality ), salt plus pinch, coconut flavoring, vanilla, cornstarch dissolved in 2 tbsp. water

flour, flour, powdered sugar, butter softened or melted, eggs slightly beaten, sugar, lemon juice, lemon rind grated, baking powder