2151 flavor all Recipes

unsalted butter, softened, cream cheese, white sugar, egg, all-purpose flour, baking powder, baking soda, salt, mashed overripe bananas, milk, dark rum , or rum flavoring, lime zest, lime juice, vanilla extract, chopped toasted pecans, flaked coconut, brown sugar, unsalted butter, lime juice, dark rum , or rum flavoring, chopped toasted pecans, flaked coconut

eggs, granulated sugar (i have used 3/4 to 1 1/4 cups sugar..they come crispier with the larger amount), salad oil (canola oil), all-purpose flour, anise flavoring or 3 tbsp anise oil

butter-flavored shortening, sugar, egg yolks, milk, unsweetened chocolate, melted and cooled, vanilla extract, king arthur unbleached all-purpose flour, salt, semisweet chocolate chips, creamy peanut butter, butter-flavored shortening, sugar, milk, vanilla extract

margarine, softened, white sugar, brown sugar (packed), eggs, vanilla extract, french vanilla-flavored instant coffee granules, water, strawberry jam, sweetened chestnut puree, instant hot chocolate mix, ground cinnamon, ground nutmeg, drop fresh lemon juice, orange liqueur, drop maple flavored extract, all-purpose flour, granola with nuts and raisins, baking powder, baking soda, salt, semisweet chocolate chips, chopped and toasted walnuts, rosemary flavored chocolate, grated

granulated sugar, all-purpose flour (about 11 1/4 oz), baking powder, baking soda, salt, granulated sugar, butter, softened, eggs, grated lemon rind, fresh lemon juice, vanilla extract, fat-free buttermilk, chambord (raspberry-flavored liqueur), powdered sugar, chambord (raspberry-flavored liqueur), fresh lemon juice, butter, melted

butter, red hot sauce (original flavor, or use your own favorite brand hot sauce), black pepper, garlic powder, salt (or to taste), all-purpose flour, paprika, cayenne pepper, garlic powder, onion powder, seasoning salt, chicken wings, oil, for deep-frying

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.

nonstick vegetable oil spray, golden brown sugar, unsalted butter, frozen pineapple juice concentrate, thawed, mild-flavored (light) molasses, ripe pineapple, peeled, all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, salt, unsalted butter, room temperature, sugar, eggs, mild-flavored (light) molasses, canned pure pumpkin, boiling water, cream

butter flavor crisco, brown sugar, egg, mashed ripe banana (2 to 3 medium), quick oats (not instant or old fashioned), all-purpose flour, salt, cinnamon, baking soda, nutmeg, coarsely chopped walnuts, butter flavor crisco, mashed banana, lemon juice, sugar, chopped walnuts (optional)

vegetable oil for frying, all-purpose flour, white sugar, baking powder, salt, unsweetened soft drink mix, any flavor (such as kool-aid), milk, eggs, melted butter, vanilla extract, white sugar, unsweetened soft drink mix, any flavor (such as kool-aid)

unsalted butter, softened at room temperature, all-purpose flour, salt, lemon zest, finely grated, sugar, cold, unsalted butter , cut into pieces, egg, orange-flavored liqueur (recommended : grand marnier), fresh blood orange juice, orange , zested and zest finely grated, dark brown sugar, mascarpone cheese, eggs, egg yolks, orange-flavored liqueur (recommended : grand marnier), optional, sugar, for garnish , optional

butter, vegetable shortening, sugar, eggs, vanilla extract, lemon extract, all-purpose flour, baking powder, salt, milk, egg white, room temperature, sugar, milk, room temperature, raspberry flavored liqueur, cherry flavored jell-o mix, salt

butter, four 1-oz squares unsweetened chocolate, sugar, eggs, all-purpose flour, salt, vanilla extract, vanilla ice cream, softened, caramel flavored ice cream topping, maraschino cherries, toasted coconut, hot fudge ice cream topping, chopped salted peanuts, pretzels, chopped, raspberries, strawberry flavored ice cream topping, cream

sugar, cornstarch, salt, raspberry-flavored wine cooler, butter or 1 tbsp margarine, almond extract, white chocolate baking bar, chopped, all-purpose flour, sugar, baking powder, salt, heavy whipping cream, eggs, almond extract, white chocolate baking bar, chopped, powdered sugar, raspberry-flavored wine coolers (plus 2 tsp), butter or 1/4 cup margarine, softened, almond extract

sugar, all-purpose flour, salt, milk, eggs, separated, vanilla flavoring, vanilla wafers, bananas, sugar, vanilla flavoring

shortening (recommended -- butter flavored crisco), light brown sugar , packed, molasses (recommended -- brer rabbit full flavor ), egg, all-purpose flour (plus 1 a 2 tbsp depending if the dough is too sticky after final mixture), baking soda, ground cinnamon (or more to taste), salt, ground ginger, turbinado sugar (raw sugar, can substitute white sugar)

unsalted butter, melted and slightly cooled, plus 2 tsp, softened, eggs, at room temperature, milk, at room temperature, granulated sugar, all-purpose flour, baking powder, salt, strawberries, rinsed, hulled, and sliced, orange-flavored liqueur , plus a little more for drizzling (recommended: grand marnier), orange zest, heavy cream, sugar, vanilla extract

chicken tenders, salt and pepper, all-purpose flour, eggs, a splash milk, honey nut flavored cereal (recommended : honey nut corn flakes), bread crumbs, sweet paprika, poultry seasoning, grill seasoning (recommended: montreal seasoning ), vegetable oil , eyeball it