8532 gumbo pages blend Recipes

mail this completed form , along with $1.00 for shipping and handling, to, yeast, bread breakthrough offer #29737, p.o . box 5207, clinton , ia 52376-5207

hot ground pork sausage, butter or margarine, green onions, thinly sliced, chopped fresh cilantro, eggs, beaten, salt, pepper, cheese sauce (see page 84), flour tortillas, shredded monterey jack cheese with jalapenos, toppings: halved grape tomatoes , sliced green onions, chopped fresh cilantro

brown sugar, milk, corn syrup, butter, peanut butter, vanilla ice cream, chopped peanuts, chocolate hearts (see page 58), optional

gluten-free flour mixture, divided (recipe also on this page), salt, pepper, boneless pork loin chops (4 oz each), butter, rubbed sage, dried rosemary, crushed, sliced onion, unsweetened apple juice, chopped walnuts

milk (whole or 2%), water, vegetable bouillon cube (or chicken), chopped white onion, sliced carrot, sliced celery, peeled and cubed potatoes, salt, black pepper, chicken seasoning, blend (or your favorite blend of spices) or 1 tsp italian blend spices (or your favorite blend of spices), flour, mild cheddar cheese

cooked chicken, shredded, mild enchilada sauce, shredded cheese cheddar cheese (or a shredded blend) or 1 cup mozzarella cheese (or a shredded blend) or 1 cup monterey jack pepper cheese (or a shredded blend), onion, minced, green chilies, diced, garlic salt, vegetable oil, corn tortillas, oil (for deep frying), sour cream, salsa, guacamole

bisquick, milk , just check after you have everything mixed together (you may want to add another tsp or two), pepperoni, fine chopped (you can add a bit more if you want, about 3 oz), grated onion, italian cheese blend, grated (i get sargento, a blend of mozzarella, parmesan and romano, any blend should work fine, you want a b), melted butter, minced garlic, grated parmesan cheese, marinara sauce

fettuccine or 1/2 lb linguine, zucchini , cut in narrow strips, garlic cloves, minced, shredded italian cheese blend, italian blend (such as kraft 4-cheese italiano or sargento 6-cheese italian), tomatoes, coarsely chopped, chopped fresh parsley, dried basil

strawberries , topped and quartered, raspberries, sugar, grated zest and juice of 1 orange, fresh mint leaves , cut into a chiffonade (see page 58), all-purpose flour, sugar, baking powder, kosher salt, unsalted butter, cold , cut into pea-size pieces, heavy cream, vanilla extract, vanilla ice cream , taken out of the freezer about 15 minutes before serving

rich chicken stock or store-bought low-sodium stock, extra-virgin olive oil, scallions, thinly sliced, arborio rice (or carnaroli or vialone nano), kosher salt and freshly ground black pepper, dry white wine (such as sauvignon blanc), fresh corn (see note , page 53) or frozen, thawed, unsalted butter, freshly grated or shredded parmesan cheese, herbes de provence (see note )

warm water (110 degrees f), active dry yeast (about 2 packets), agave nectar, ground cornmeal, all- purpose flour, plus extra for dusting, fine sea salt, grape seed or canola oil, bacon, chopped, sliced sweet onion (about 1/2 onion), mayonnaise, chili sauce, minced chipotle pepper in adobo, chopped cilantro, shredded or chopped leftover bring it on beef brisket, roasted red bell pepper (see page 130), shredded havarti cheese, freshly cracked black pepper, unsalted butter, melted, grated dry jack cheese

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

jasmine rice or long grain white rice, spiced butter (recipe is on my cooking page) or unsalted butter, shallots, chopped, olive oil, cinnamon stick, ginger, peeled and grated, bay leaf, chicken stock, pistachios, seeds from 2 pomegranates

use chocolate crust = see crust page, philly cream cheese, softened, sugar, eggs, lindt 80% chocolate, melted & cooled, ghiardelli 60% choc., melted & cooled, melted butter, tea vanilla, heavy cream

flour, sugar, baking powder, low-fat dry milk, drained, crushed pineapple , plus 4 tbsp )60mi) juice, water, vanilla extract, desiccated coconut, please see add comment and alterations at the bottom of this page, as i try to attempt to convert measurements to us measurements

vegetable oil, all-purpose flour, green peppers, chopped, onions, chopped, stalks celery, chopped, garlic, minced, tomatoes, undrained, fish stock (page 132) or water, bay leaves, crushed, garlic, minced, chopped fresh parsley, salt, red pepper, ground allspice, lemon, redfish fillets, cut into bite-size pieces, hot cooked rice, chopped green onion, lemon wedges

head white cabbage , abt. 1 1/4 lbs. finely shredded, shredded carrots, red bell pepper cut into julienne strips, cilantro stems removed, leaves chopped, mayonnaise, fresh lemon juice, malt vinegar, granulated sugar, salt, chopped fresh parsley & tomato for garnish

chicken pieces or two whole fryers, oysters, with liquid, fresh okra, sliced, celery, minced, onion, minced, green onions, minced, chicken broth, dark roux, file, salt and pepper, to taste