18826 fabulous decadence more Recipes

unsalted butter, melted, plus more, softened, for pan, plain graham crackers (about 2 packages), sugar, fine sea salt, milk chocolate chips, chipotle pepper powder , optional, marshmallows

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.

sausage, diced tomatoes with green chile peppers, cream cheese, softened

avocados - peeled, pitted and diced, minced shallots, garlic, minced, taco sauce

warm water, active dry yeast, bread flour, white sugar, quick cooking oats, whole wheat flour, warm water, salt, brown sugar, vegetable oil, bread flour

active dry yeast, warm water (110 degrees f), water, bread flour, salt, white sugar, vegetable oil, cornmeal, egg white, beaten, sesame seeds

all-purpose flour, baking soda, salt, baking powder, ground nutmeg, ground allspice, ground cinnamon, canned pumpkin puree, white sugar, light brown sugar, applesauce, fat free vanilla yogurt, egg whites, egg, water, raisins

all-purpose flour, white sugar, salt, baking powder, dried rosemary, shredded mozzarella cheese, grated parmesan cheese, onion, minced, crushed garlic, egg, beaten, milk, butter, melted

warm water (100 to 110 degrees f/40 to 45 degrees cup), bread flour, active dry yeast, white sugar, bread flour, quick cooking oats, whole wheat flour, salt, brown sugar, vegetable oil

red apple, cored and chopped, granny smith apple, cored and chopped, nectarine, pitted and sliced, stalks celery, chopped, dried cranberries, chopped walnuts, nonfat lemon yogurt

diced apples, sliced banana, sliced fresh strawberries, chopped walnuts, vanilla yogurt, ground cinnamon

eggs, skim milk, white sugar, ground cinnamon, french bread , cut into 3/4 inch slices, butter, fat-free cream cheese, softened, white sugar, fat-free sour cream

all-purpose flour, baking soda, salt, butter, brown sugar, eggs, vanilla extract, unsweetened chocolate, melted, sour cream, boiling water, butter, brown sugar, milk, sugar

unsalted butter, softened, plus more for greasing, light brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate chips, chopped dry roasted salted peanuts, marshmallows, two 3.5-oz bars milk chocolate with caramel filling, broken into pieces, such as ghirardelli milk chocolate and caramel bars

butter, softened, plus more for baking dish, sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa, baking powder, marshmallow creme, chocolate covered peanut butter cups

makes about 2 cups spread, enough for two baking sheets or more, tortilla chips or thinly sliced sourdough baguette, diced roasted green chiles, mayonnaise, shredded monterey jack cheese, chopped green onions (about 1/2 cup, white and green sections both), garlic, peeled and minced, minced fresh cilantro, fresh lime juice, ground cumin, two green tabasco (optional), salt and pepper to taste, i stirred in some chopped spinach , and sprinkled chopped fresh tomatoes on top of the baguette. i had about 1/4 of a block of cream cheese, and added it, too.

gratin dishes, sheets of puff pastry (fresh or commercial - its your hands not mine), collard , turnip and mustard greens and fresh spinach, leeks, fresh garlic (or less if you are a wimp or unlike me have a girlfriend), eggs, half - 1 cup of heavy cream, bechamel, more of double cream, milk, flour, butter, half a tsp. of dijon mustard, a lilliputian s pinch of nutmeg, butter, salt , white pepper, fresh coarse bread crumbs, sharp yellow cheddar, fresh chopped herbs

potatoes, extra virgin olive oil, garlic , depending on your love of, butter, cream cheese, at least 1/2 cup fresh and chopped up basil leaves, start with 2 tbsp of grated parmesan cheese, work up to 4 or more, plain yogurt or sour cream, milk for thinning to desired consistency, salt and pepper to taste