44662 crusted tip creamy chive Recipes

mayonnaise (best foods , heilmanns), double crust pie crust

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

chopped celery, chopped english cucumber, minced fresh chives, shelled cooked crab (1 cup; see instructions below), creamy wasabi dressing, tobiko caviar or salmon caviar (see notes), very thin slices english cucumber, fresh chive spears, rinsed

olive oil, onion, finely chopped, pearl barley, vegetable stock, peas, fat-free cream cheese with chives, chives, snipped

cooked macaroni, margarine, flour, salt, dried parsley flakes, dry mustard, pepper, milk, diced cooked ham, asparagus, cuts&tips well drained, shredded american cheese, dry breadcrumbs

avocados, quartered, fresh cilantro, coarsely chopped, onion, coarsely chopped, green onion, coarsely chopped, fresh parsley, coarsely chopped, lime juice, chili powder, salt, pepper, ground cumin, hot sauce, chicken broth, sour cream (*see tip )

asparagus, trimmed tips cut off and reserved, salt, chicken stock or 8 cups low sodium chicken broth, extra virgin olive oil, shallots, minced, garlic cloves, minced, arborio rice (1 lb), dry white wine, unsalted butter, freshly grated parmesan cheese (3 oz), fresh ground pepper

pine nuts , soaked overnight, lemon juice, water, scallion, minced (green and white parts , remove and discard tip), fresh thyme, celtic sea salt

chives, fresh italian (flat-leaf) parsley, coarsely chopped, unsalted butter, fresh lemon juice, salt

extra virgin olive oil, onion, chopped medium (about 1 cup), garlic cloves, minced (or pressed through garlic press, about 1 tbsp.), hot red pepper flakes (optional), bay leaf, whole tomatoes (packed in tomatoe juice), brown sugar, good-quality whole wheat bread, crusts removed , torn into 1-inch pieces, low sodium chicken broth (fat free), brandy (optional), salt & fresh ground pepper, to taste, chopped fresh chives

tomatoes, cored (about 6 medium), cucumber, peeled, halved, and seeded, green bell pepper, halved, cored and seeded, red onion, peeled and halved, garlic, peeled and quartered, serrano chili, stemmed and halved lengthwise, kosher salt, bread, crust removed , torn into 1-inch pieces, extra virgin olive oil (plus extra for garnish ), sherry vinegar (or red wine vinegar, plus extra for garnish), parsley (chives, or basil leaves, finely minced), ground black pepper

day old crusty bread crusts removed and torn in pieces, anchovy fillets, artichoke hearts, sugar, olive oil, lemon juice, salt and pepper, chives chopped

condensed creamy chicken mushroom soup, undiluted, milk, frozen cut green beans, thawed, frozen asparagus cuts and tips, thawed and drained, mushroom stems and pieces, drained, cubed day-old bread, sliced almonds, butter, melted

cherry pie filling or 21 oz blueberry pie filling, pre-made graham cracker crust (or cookie crust), low-fat cream cheese (softened ), milk, instant vanilla pudding, cool whip (extra creamy )

chopped celery, chopped english cucumber, minced fresh chives, shelled fresh cooked crab, tobiko caviar or 1/2 cup salmon caviar, english cucumbers, garnish, fresh chives, spears rinsed, garnish, low-fat mayonnaise, low-fat sour cream, grated lemon peel, lemon juice (not the bottled stuff), prepared wasabi (add it little by little)

olive oil, shallots, finely chopped, dry white wine, unsalted butter, chicken broth, arborio rice, fresh shelled dungeness crabmeat, whole milk, grated parmesan, salt and freshly ground black pepper, chives, olive oil (for chive oil), this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

heads cauliflower (cut the stems off and reserve for the sauce. the heads or tips are to be used in the casserole), heavy cream, shallots, fine chopped, gruyere, shredded (swiss will work just fine for this), grey poupon, horseradish sauce, nutmeg, fresh rosemary, kosher salt, ground black pepper, butter, fresh breadcrumb (about 2 slices of fresh bread), melted butter, dried parsley