1591 g apart Recipes

sugar (200 g), water (200 ml), guava, strained, pureed (500 g, about 750 g/1 1/2 lb unpeeled )

water, beef bouillon granules (herbox, each packet makes 8 oz. of broth) or 3 (4 g) packets beef bouillon cubes, chicken bouillon granules (herbox, each packet makes 8 oz. of broth) or 1 (4 g) packet chicken bouillon cubes, tomato sauce, tomato paste, drops tabasco sauce, apple cider vinegar, hersheys chocolate syrup, butter, chili powder, cocoa powder, garlic powder, cumin, instant minced onion, salt, pepper, sugar

bread flour (250 g, unbleached ), all-purpose flour (250 g, unbleached ), water (390 g), salt (10 g, table ), instant yeast (3 g)

white breadcrumbs or 2 1/2 cups whole wheat breadcrumbs, grated gruyere cheese or 100 g other strong flavoured cheese (being italian and with a passion for fontina i d use this, but you can try anything i suppose), warm milk, butter, melted, eggs, separated, salt and pepper, chopped parsley or 2 tbsp chives

lamb necks or 500 g lamb shanks (can mix meats) or 500 g beef bones (can mix meats) or 500 g chicken bones (can mix meats) or 500 g chicken pieces (can mix meats), water, salt (to taste), pepper (to taste), pearl barley, carrot, onion, potato, stalks celery, parsley, chopped

lamb legs; 500 g chopped in small pieces., lamb stock : 6 cups., onions: 50 g sliced ., garlic: 2 pods crushed ., nos ., cinnamon : 1/2 -1 piece., peppercorns: 3-4 pieces crushed ., curry leaves : 3 leaves ., turmeric : 1/2 tsp., salt : for taste, onions finely chopped : 150 g, clarified butter :15 g, cornflour : 5 g, white pepper powder for taste, shallots finely diced :20g, clarified butter :10 g, mustard seeds : 10 g.

tubs philly cream cheese (250 g tub ), tub sour cream (250 g tub ), eggs, slightly heaping cup fine sugar, vanilla extract, fat pinch of salt

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

marinated tofu or 125 g smoked tofu, cut into triangles, broccoli, cut into small florets, shiitake mushrooms or 100 g chestnut mushrooms, diced, red onion, cut into wedges, vegetable stock, soy sauce, ginger powder, salt (to taste), sesame seeds (optional)

besan flour (chickpea), potato flour or 60 g potato starch, rice flour (white or brown is ok) or 30 g rice starch (white or brown is ok), arrowroot, gluten-free cornflour (known as cornstarch in the us), xanthan gum, sugar, coconut oil, eggs, salt, apple cider vinegar

pork cutlets (about 230 g each french trimmed ), fennel seed (crushed ), chili flakes (crushed dried ), garlic cloves (large and finely chopped ), rosemary (leaves.finely chopped ), olive oil (80ml), potatoes (dutch cream or desiree, peeled, cut into 2cm pieces), unsalted butter, sunflower oil, onion (halbed and thinly sliced), garlic cloves (finely chopped ), apples (green, peeled, cored, sliced into 1.5cm wedges), red cabbage (450 g shredded ), ground cinnamon, nutmeg (freshly grated ), brown sugar, balsamic vinegar (60ml)

pasta, e.g. shells or 2 lbs elbow macaroni or 2 lbs rotini pasta, chickpeas, drained and rinsed, whole fruit mango, peeled and diced, sugar snap pea , cut into 1 cm sections, romas tomato, fresh diced, ears corn niblets, uncooked, whole medium fruit cucumber, diced, mandarin oranges, drained, peas, rinsed uncooked, orange juice, mayonnaise (helps to emulsify dressing) (optional), mustard, salt , to taste, ground pepper, garlic powder, ground ginger, fresh dill, paprika, dried basil, dried oregano, dried parsley, olive oil

biscuits , yoyo or 370 g macaroons or 370 g marie, butter, melted, lemons , juice and rind, sugar, soupspoons cornflour, eggs, boiling water

passata (tomato sugo), parmesan cheese (100 g finely grated ), breadcrumbs (75 g dried ), olive oil (to shallow fry plus extra to serve), eggplants (sliced 7mm thick), mozzarella cheese (balls buffalo), basil leaves (to serve )

all-purpose flour, fresh yeast, eggs, milk, butter (200 g at room temperature), salt, vanilla extract, sugar, lemon peel, butter (200 g at room temperature), sugar, cocoa, egg (scrambled )

tomatoes (baby mixed yellow and red ), basil pesto (130 g or rocket pesto), extra virgin olive oil, passata (170 g tomato ), cheddar cheese (60 g grated ), bocconcini (baby halved ), prosciutto (torn into small pieces), basil leaves, flour (pizza plus extra to dust), dry yeast, salt, caster sugar, water (lukewarm), milk, extra virgin olive oil

garlic, peeled, salt, egg yolk, dijon mustard, extra-virgin olive oil, olive oil, freshly ground black pepper, lemon juice , to taste, chicken or vegetable stock, lightly seasoned, baby bulbs fennel, stalks removed and herby tops reserved, salmon steaks, scored (170 to 225 g), handful fresh mint leaves , ripped, handful fresh basil , leaves picked, extra-virgin olive oil, sea salt and freshly ground black pepper, around 3 1/2 oz (100 g) green beans, tops removed, around 3 1/2 oz (100 g) podded broad beans, around 3 1/2 oz (100 g) podded peas

whole wheat flour, soy milk (vanilla is tasty, regular milk is fine too), aluminum-free baking powder, raw turbinado sugar (or sub 1tbsp reg/1 tbsp brown), worth or ener-g egg replacer, or just 1 good ol egg, fine ground sea salt, safflower oil, nanner (banana), apples (i use fuji)