1420 frozen more Recipes

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.

sugar (or more for a sweeter taste), unsweetened kool-aid powdered drink mix (do not use sugar-free), milk (use low-fat or for more creamy taste use 18% table cream)

butter, graham cracker squares, sugar, fudge sauce, marshmallows (minis), milk (ice cold), instant chocolate pudding mix (family size, 6 servngs), cool whip (frozen ), semi-sweet chocolate chips

cream cheese , softened if possible, sour cream, frozen chopped spinach, thawed and drained, vegetable soup mix, salt, pepper

ground beef, cooked long-grain rice, beef broth, bacon, cooked, eggs, fried hard and chopped, carrots, cut into very small dice, water chestnuts, sliced thin, bamboo shoots, bean sprouts, washed and drained, snow peas, frozen, purple cabbage, chopped finely, green onions, chopped, soy sauce, red pepper flakes, grated fresh gingerroot

ground beef, diced tomatoes with onion garlic and basil, frozen peas, milk, kraft macaroni and cheese

all purpose flour, sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, non-hydrogenated solid vegetable shortening, cut into 4 pieces, frozen, more) ice water, assorted apples (such as pink lady, pippin, and golden delicious), peeled, quartered, cored, cut into 1/2-inch-thick wedges, sugar, golden or dark raisins, quick-cooking tapioca, grated lemon peel, salt, freshly grated nutmeg or ground nutmeg, graham cracker crumbs, chilled unsalted butter, cut into1/2-inch cubes, milk (for glaze), raw sugar

almond extract, cocoa powder (plus a little more for optional garnish), half-and-half, sugar, plain yogurt (i use dannon)

boneless skinless chicken breast halves, corn kernels (fresh or frozen, more or less ), onion, chopped, flour, pepper, pepper (more or less )

orange juice, frozen sweetened raspberries, partially thawed, frozen unsweetened strawberries, ripe banana, cut into chunks, ice cubes, sugar

banana (frozen ), low-fat milk, strawberries (frozen, more if desired), ice cubes (optional), peanut butter (or 1 if you desire a more mild flavor)

low-fat brownie mix (such as betty crocker sweet rewards), water, vanilla low-fat ice cream, softened, marshmallows, honey-flavored bear-shaped graham crackers (about 34 bears), fat-free fudge topping, frozen fat-free whipped topping, thawed

chocolate cake mix (regular size), diet lemon-lime soda, fat-free milk, divided, sugar-free instant chocolate pudding mix, carton (8 oz) frozen fat-free whipped topping, thawed, dark chocolate chips, whole reduced-fat graham crackers, divided, marshmallow creme, grated chocolate , optional

ground beef, onion, chopped, salt, pepper, cream-style corn, cream of mushroom soup, milk, pasta, cooked, frozen peas, cheese, grated

tomato juice, mayonnaise, plus more for garnishing, onion, finely chopped, crushed pineapple, cream cheese, cottage cheese, worcestershire sauce, drops tabasco sauce (to taste), salt and white pepper, boston lettuce leaves or bibb lettuce

cold skim milk, diet swiss miss hot cocoa (1 packet, 25 calorie kind ), sccop whey protein, sugar free chocolate syrup (torani or davinci so as not to add any more calories or 4 packets of splenda), water, ice cubes

sheet (4 crackers ) low-fat honey graham crackers, fat-free whipped topping, thawed from frozen, semi-sweet chocolate chips, marshmallows

onion, chopped, garlic cloves, minced, green pepper, chopped, canola oil, ground beef, canned tomatoes, tomato sauce, frozen corn, chili powder, salt, black olives, sliced, cheddar cheese, shredded, cornmeal, milk, butter, salt, eggs, beaten, cheddar cheese, shredded