19688 fruitcake you prefer Recipes

american cheese (or whatever kind you prefer), tomatoes, spinach leaves , torn in half (more or less, you decide, i like a lot!!), white bread (or whatever kind you prefer, if you use large slices you may need to add more ingredients), margarine or 1 tbsp butter, salt, garlic powder

olive oil, garlic cloves, crushed (more or less to taste, i also usually add two cloves galic, sliced to mine), potato, diced (you can peel if you prefer, but i leave the skin on ), green bell pepper, diced, zucchini, sliced, yellow squash, sliced, chopped tomatoes, undrained (either plain or flavored if you prefer), basil (fresh if you have it, dried is fine too), sugar, salt, pepper

broccoli floret, mushroom, sliced, zucchini (leave the skins on for more colour and nutrition), red pepper, sliced (you can use green if you prefer , but the red just adds to the colour!), peas (fresh or frozen, just not canned ), olive oil, garlic cloves, minced, margarine, fat-free evaporated milk, low-fat parmesan cheese, fresh parsley, chopped (it would probably be best not to substitute for dried parsley), angel hair pasta

tequila/lime chicken sausage (i buy amilu s from costco) i only had 4, but 5 would be better, chopped onion (sweet or yellow ), chopped fire roasted chiles (the hot ones, but you can use mild ), enchilada sauce (i like the medium or hot if you can find it), el pato mexican tomato sauce (found in mexican aisle or tomato sauce aisle), cream cheese - i use light (neufchatel), shredded cheese, any kind you like (i used mexican blend - cheddar/jack), corn tortillas (or flour, if you prefer) i used 8

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.

romaine lettuce (torn), kidney beans (drained, use black or green beans if you prefer), green onions (diced ), grape tomatoes (halved ), cheddar cheese (grated ), avocado (cubed ), crouton (your preference), olive oil, lime juice (or white vinegar if you prefer), sugar, minced garlic clove, salt, black pepper, dry mustard

beef, thinly sliced (any cut you prefer , i use london broil), soy sauce, brown sugar, sesame seeds, sesame oil, shallots, thinly sliced, garlic cloves, crushed, mirin, crushed red pepper flakes (reduce according to how spicy you like it!)

potatoes, peeled and cubed, onions, chopped, sliced bacon, buttermilk, approximately (or if you prefer , you can substitute 1 quart buttermilk and 1 quart whole milk)

ground beef, ground pork, onions, chopped, bell peppers, chopped (any colours), button mushrooms or 10 -15 chestnut mushrooms, chopped, garlic cloves, minced, chopped stewed tomatoes with herbs (you might want to use 3 cans), tomato paste, tomato ketchup (heinz), water (i prefer milk, you can also use a bit of both) or 1 cup milk (i prefer milk, you can also use a bit of both), dried oregano, dried basil, sugar, vegetable bouillon granules (optional), salt , to taste, pepper , to taste

butter, unsweetened chocolate, bittersweet chocolate, whole eggs (room temperature ), granulated sugar, strong coffee or espresso, vanilla extract, all purpose flour, baking powder, salt, semi-sweet chocolate chips

boneless skinless chicken breasts (cut into small strips), oil (i like to use garlic olive oil), mushrooms (sliced or chopped, your choice ), garlic clove, chopped finely, shallot (or you can use a small onion or green onion as you like), butter (or margarine if you prefer), white wine, lemon juice (depends on your taste), cream of mushroom soup (can sub cream of chicken soup), sour cream (can use low fat if you like ), parmesan cheese, grated (split into two 1/4 cups), spaghetti noodles (you can use other types of noodles as you like)

italian sausage, onion, chopped, sun-dried tomato , julienne cut (oil packed or moist is best), garlic salt (or garlic powder), parsley, eggs, egg yolks, half-and-half cream, whipping cream, mozzarella cheese (or any cheese you prefer) or 2 cups colby-monterey jack cheese (or any cheese you prefer), salt, tater tots

uncooked quick oats, lowfat milk ( you can also use soy, almond, or whatever you prefer), banana (sliced ), lowfat plain yogurt ( you can use any kind of yogurt you prefer), fresh strawberries or 1 cup of frozen fruit of your choice, splenda or honey or whatever sugar you have on hand

whole pickles (i prefer claussen), cream cheese (give or take, i don tsp measure, softened works best), deli ham (i prefer domestic ham, have it sliced medium-thick), garlic powder for sprinkling if you prefer savory, sugar or peanut butter, to mix into the creme cheese if you prefer sweet

leeks, washed and sliced thinly, spanish onion, halved and sliced thinly, olive oil, garlic cloves, peeled and finely chopped, bay leaves, carrots, peeled and roughly chopped, black pepper, freshly ground, potatoes, cut into large cubes, ground fennel, orange peel , each about 3 inches long, dried thyme (or use fresh if you have it), dried marjoram (or use fresh if you have it), fish stock (or sub with 2 cups clam juice and 1 cup water), tomatoes, diced, lemon, cod fish fillets (or other white firm fish, or combination of different types of fish), mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish), uncooked shrimp (or any other shellfish you prefer), saffron, fresh parsley, chopped fine, sea salt, breadcrumbs, parmesan cheese, freshly grated, cayenne (to taste), water, fresh basil, chopped fine (or 1 tbsp dried ), fresh parsley, chopped fine, olive oil, french bread

sweet potatoes, baked with skins on (do not peel after baking_), coconut milk, pure honey (you can use pure maple syrup if you prefer), ground coriander, sea salt (you can use regular salt if you prefer), chopped walnuts , to sprinkle on top

whole or sliced new potatoes ., butter (can use less if needed)., minced garlic (if you have) or just sprinkle garlic powder or salt to taste., onion( sliced how you prefer ) i hold the onion and cut lil chunks out as i spin the onion, seems faster., pepper to taste.

mixed candied fruit, dried apricot, coarsely,cut in 1/2 inch pieces, diced dried pineapple, cut in 1/2 inch pieces, craisins, raisins, very coarsely chopped pecans, butter, softened, sugar (preferably superfine, but regular granulated is ok), eggs, all-purpose flour , sifted after measuring, whole wheat flour , sifted, salt, unsweetened cocoa powder, baking powder, freshly grated nutmeg, milk, bourbon , whiskey,divided (or more), vegetable shortening, for greasing pans, wax paper, dry sherry , about