68 common Recipes

all-purpose flour plus more, salt, sugar, baking powder, chilled unsalted butter, cut into 1/2 cubes, heavy cream plus more

all-purpose flour, sugar, salt, butter, milk, extra milk , to brush on crackers

peaches , cut into 1/2-inch slices, blueberries, blackberry, flour, cinnamon, sugar, lemon juice, salt, butter, softened, brown sugar, cinnamon, flour, rolled oats, pecans, toasted

olive oil, fresh mushrooms , such as crimini, porcini, shiitake, or common (use 1 kind or a combination), cleaned (see below) and thinly sliced, minced or pressed garlic, sherry vinegar, fresh thyme leaves, salt, pepper, eggs, milk, day-old crusty sourdough bread, cut diagonally into 1/2-inch-thick slices (see notes), ends discarded, shelled cooked crab , any bits of shell removed, chopped green onions, white and pale green parts only, shredded jack cheese (about 8 oz.)

dried shiitake , morel, and/or porcini mushrooms (optional; see notes), fresh shiitake , oyster, cremini, or common mushrooms, butter, chopped shallots, chopped garlic, curry powder, ground cumin, unsalted or salted roasted pistachios or almonds (see notes), extra-virgin olive oil, salt and fresh-ground pepper, minced parsley, sliced baguettes (toasted if desired) or crackers

liqueur (this is the gin-based fusion of this fruit cup liquor. there is also plymouth fruit cup.), fizzy lemonade (british lemonade is clear lemon soda. outside of the uk i ve found a french soda called clear limona), lemon slice, orange, apple, cucumber, fresh mint, borage (a cucumber flavoured herb. you can use this instead of cucumber), ice

butterflied smoked bone in haddock, whole black peppercorns, thyme, parsley, onion, celery leaves, fish stock, heavy cream , plus 2 cups, milk, culls ( lobsters with only 1 claw), onion, large dice, butter , plus 5 tablespoons, red bliss potatoes, salt and ground black pepper, chopped parsley, for garnish, vermont common crackers

double 9-inch butter and lard crust, unbaked, apples of several different cooking varieties (delicious apples will not do), peeled, cored, and thinly sliced, juice of 1 large lemon, sugar, ground cinnamon, both ground mace and ground nutmeg, unsalted butter, egg white beaten with a little water, for brushing, all-purpose flour, chilled, sugar (except for savory pie crusts), salt, unsalted butter, chilled and cut into 8 pieces, lard, chilled and cut into small pieces, iced water

butter, molasses, brown sugar, buttermilk, egg, all-purpose flour, baking soda, ginger, salt, mace, cinnamon, nutmeg, allspice

crushed saltine crackers (crackers wrapped in a tea towel and smashed with a rolling pin, extra-virgin olive oil, butter, melted

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

olive oil, minced shallots, garlic, peeled and minced, fresh mushrooms, (cremini , shiitake, porcini, or common, or a mixture), rinsed, tough stem ends trimmed, and sliced, sherry or red wine vinegar, fresh thyme leaves, shredded manchego or parmesan cheese (4 oz.), chopped parsley, salt, pepper, sheets (about 12 by 18 in.) filo dough, thawed (see notes ), butter, melted

unsalted butter , plus, onion (5 to 6 oz), finely diced, tarragon , leaves picked and coarsely chopped (2 tsp), italian parsley , leaves picked and coarsely chopped (2 tbsp), peeled raw maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice, kosher or sea salt, freshly ground black pepper, live 1 1/2 to 2 1/2-lb hard shell select lobsters, ritz crackers , common crackers, oyster crackers, or dried corn bread, crumbled

boned lamb shoulder or beef chuck, fat-trimmed, cut into 1 1/2-inch chunks, common mushrooms, fresh shiitake mushrooms (or more common mushrooms), onions, peeled and coarsely chopped, sliced carrots, garlic, minced, sliced pancetta or bacon, chopped, dry red wine, minced fresh basil leaves, minced fresh rosemary leaves, frozen peas, cornstarch, salt and pepper, mashed potatoes or hot cooked rice

crimini , oyster, or common mushrooms, butter, chopped shallots, garlic, peeled and minced, ground cumin, ground coriander, salt to taste, pepper to taste, chopped parsley, toasted baguette slices

olive oil, butter, sliced shallots, fresh morel or common mushrooms (about 2 1/2 cups), dry sherry, salt, pepper, white truffle oil (optional)

smooth peanut butter (i find that jif peanut butter has the best flavor and works the best), butter, powdered sugar, oats, paraffin wax block (optional), semi-sweet chocolate chips (optional, i m not really sure of the size bag to get, but it s the basic, most common size bag of ch) (optional)

fresh chanterelle , shiitake, or common mushrooms, olive oil, butter or margarine, chopped shallots, dry white wine, chopped parsley, salt and pepper, red wine vinegar, salad mix, rinsed and crisped, parmesan cheese