202 frozen flavor ice Recipes

frozen sweetened strawberries, caffeinated citrus-flavored soda, ice

frozen raspberry lemonade concentrate, water, lime juice, lemon-lime flavored carbonated beverage, crushed ice, fresh raspberries, garnish, mint leaves, for garnish (optional)

frozen orange juice concentrate, plain soymilk or 1 cup vanilla-flavored soymilk, coconut milk, agave syrup (honey if you are not vegan), fresh lemon juice, ice cubes (optional)

frozen lb cake, brown sugar, king arthur unbleached all-purpose flour, salt, ground cinnamon and nutmeg, water, raisins, vanilla extract, maple flavoring, vanilla ice cream

frozen baby lima beans, thawed (the small green ones ), bacon, diced (i prefer a smoky flavor), onion, diced, minced garlic (you can use more or less , according to taste), chicken broth, red pepper flakes (more or less depending on taste), butter (you can add more if you like), salt, pepper

frozen pitted cherries, crushed ice, plus extra to serve, fresh mint leaves, fresh lime juice (about 3 limes), citrus flavored rum, lime simple syrup , recipe follows, lime wedges and fresh cherries, for garnish, sugar, water, limes , zested

pork-flavored ramen noodles (or smoked ham flavor or oriental flavor), frozen peas, eggs, beaten, sesame oil, white pepper, peanut oil, green onions, finely chopped, chopped garlic, diced roast pork (i use tofu if i include this at all, optional, optional) (optional) or 1/2-1 cup cooked chicken (i use tofu if i include this at all, optional, optional) (optional) or 1/2-1 cup shrimp (i use tofu if i include this at all, optional, optional) (optional) or 1/2-1 cup tofu (i use tofu if i include this at all) (optional), soy sauce

graham cracker, crushed, no-sugar-added strawberry preserves, sugar-free vanilla ice cream (turkey hill), frozen blueberries, mascarpone cheese, no-sugar-added strawberry preserves, berry-flavored vodka (for adults) or 2 tbsp berry juice, triple sec or 1 tbsp orange juice, ice cubes, prepared whipped cream, graham cracker, blueberries, cinnamon sugar, blend

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.

egg whites, at room temperature, cream of tartar, sugar (divided ), egg yolks, all-purpose flour, cocoa, baking powder, salt, fruit juice or 1/2 cup water, orange zest (optional), vanilla or 1 tsp rum flavoring, cherry flavored liqueur (for sprinkling cake layers), softened butter, icing sugar (approx .), strong coffee, sour cherries, frozen & defrosted (pitted) or 3 -4 cups canned & drained cherries (remove pits), whipping cream, sugar, vanilla, chocolate curls

vanilla-flavored soymilk, frozen pineapple-orange juice concentrate, unsweetened frozen peach slices, banana, cut into chunks, ice cubes or 1 cup crushed ice

lemon iced tea (brewed lemon-flavored herbal tea, cooled to room temperature), water, frozen raspberries, unsweetened, ice (optional)

ice cubes (enough to fill blender 3/4 full), frozen limeade concentrate, tequila (the better the quality, the better the flavor ), triple sec, rose lime juice, blue curacao, margarita salt, fresh lime

frozen pineapple, not thawed , or 1 3 1/2-lb pineapple, trimmed, skinned, cored and cut into 1-inch pieces, ice cubes, vanilla-flavored vodka, orange liqueur, dark brown sugar, fresh pineapple slices, paper cocktail umbrellas

frozen pitted cherries, crushed ice, plus extra to serve, fresh mint leaves, fresh lime juice , from about 3 limes, citrus flavored rum, lime simple syrup , recipe follows, lime wedges and fresh cherries, for garnish, lime simple syrup, sugar, water, limes , zested

frozen raspberries, fat free sugar-free raspberry yogurt, vanilla-flavored soymilk, unsweetened cocoa powder, ice cubes, almonds (optional), splenda sugar substitute (optional) or honey (optional)

nonfat milk, ice cube, chocolate-flavor nestle nesquik powder or 1/4 cup strawberry-flavor nestle nesquik powder, chocolate frozen yogurt or 1/4 cup non-fat vanilla frozen yogurt, cream

mocha flavor liquid coffee creamer, instant coffee, scoops vanilla frozen yogurt or 4 scoops vanilla ice cream, ice cubes