8431 geez that good Recipes

milk , full-cream, superfine sugar, cornflour (known as maizena in s a), egg yolks, milk chocolate, chopped up (good quality , 200g), butter, vanilla, chocolate, top quality (pref at least 70% cocoa butter, try callebaut, cote d or or lindt, ), hot strong coffee (very good instant will do, best is brewed coffee), superfine sugar (caster sugar), all-purpose flour or 2 1/2 cups cake flour, cocoa powder (any kind ), baking powder (not soda), salt, eggs, vegetable oil, buttermilk , well shaken, vanilla, fresh heavy cream, chocolate , semisweet, high quality, corn syrup (i use 20 ml golden syrup), butter

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.

butter, russet potatoes, peeled and cut into slices about 1/8 inch thick (about 6 medium), garlic, minced (in my house that means smashed with a large chef s knife), salt, chopped fresh thyme leaves (optional), grated sharp cheddar cheese, fresh ground black pepper, heavy cream, broth (i use a veggie )

yeast, warm skim milk (or any other milks really), water , that is warm, sugar, egg, melted butter, flour (or more or less as needed), salt, extra melted butter, cinnamon, sugar, nutmeg

strawberries, cold water, sugar-free strawberry gelatin (jell-o brand is good)

chicken breasts (bone in ), kraft mayonnaise (to taste), good seasonings italian salad dressing mix (in packet), lemon juice, salt and pepper (if desired)

chicken, skinless (mix of legs and bone-in thighs), butter, bisquick, good seasons italian dressing, and recipe mix (this is a 0.7 oz package), paprika, garlic powder, pepper

mayonnaise, sour cream, cheddar cheese, good season s garlic and herb salad dressing mix

unbleached white flour, unsalted kerry irish gold butter, chilled, cut into small pieces, crisco vegetable shortening, salt, ice water, cored peeled, sliced rhode island greening apples (about 12), white sugar, unbleached white flour, salt, heavy cream or 2/3 cup whipping cream, ground cinnamon, milk, for brushing on top crust

tricolor cheese tortellini (may use plain white or green if not available), diced pepperoni (small pieces), diced sharp provolone cheese, mccormicks salad supreme dry seasoning, good seasons italian dressing or 1 (8 oz) bottle seven seas italian dressing, grated parmesan cheese

dry stuff ., whole wheat flour. hold out about 3 tbsp to adjust batter., wheat or oat bran., graham cracker & enough instant oats to make 1/2 cup when ground fine., salt ., cinnamon. > feel free to adjust to taste., nutmeg. > feel free to adjust to taste., baking powder ., baking soda ., milk , soured with the juice of 1 sour orange. or 2 tbsp lemon juice instead of the sour orange juice. but sour orange is much better tasting in this recipe, wet stuff, & all the other stuff that gets mixed with the wet stuff., sour cream ., apple sauce ., eggs ., butter ., dark brown sugar ., vanilla ., splenda. > more if you like them sweeter! splenda is the only artificial sweetener that will work here. the other stuff won tsp stand up to the heat. the other factor is; splenda is mostly maltodextrin, which is hygroscopic. it keeps the muffins moist and provides the texture that a cup of sugar would normally take care of., zest of the sour orange . or 1/2 a lemon, if you re using lemon instead of sour orange. but if you re not using sour orange, you are really missing out on flavor., diced apples .

boneless chicken cutlets, breadcrumbs, good seasonings italian salad dressing mix, lemon juice, wine (red or white )

boneless skinless chicken breasts, seasoned, peanut sauce (president s choice too good to be true memories of szechwan preferred), red onion, sliced, mushrooms, sliced, red pepper , cut in julienne strips

heluva good french onion dip, garlic clove, minced, fresh basil leaves, fresh oregano, olive oil, red wine vinegar, salt, white pepper

chicken tenderloins, good seasonings italian salad dressing mix , prepared according to directions, fat-free half-and-half, parmesan cheese, grated

crab , picked clean of shell bits, good white wine or dijon mustard, shallots, finely chopped, half a small onion, finely chopped, egg, parsley, white bread torn into small bits if the mixture gets too moist , or to stretch the recipe., mayonnaise if the mixture is too dry , or if adding bread, bread crumbs, butter

dried black beans, dried black beans, yellow pepper, red pepper, corn kernels, dressing, lime juice, olive oil, minced cloves of garlic, cumin ground, good chili powder, salt, pepper, minced cilantro