18116 henry and more Recipes

  • Henry Wadsworth Longfellows Favorite Soup
    carrots, onions, turnips, beets or more and
    2 More
    carrots, onions, turnips, beets or more, stalks of celery ., beef broth made day before and refrigerated
    6 ingredients
  • Campfire S'mores in a Cone
    milk chocolate chips, or more to taste, ice cream cones and
    2 More
    milk chocolate chips, or more to taste, ice cream cones, marshmallows, or more to taste, heavy-duty aluminum foil
    30 min, 4 ingredients
  • S’mores Hot Chocolate
    milk, any kind, cocoa powder (i like dark chocolate) and
    6 More
    milk, any kind, cocoa powder (i like dark chocolate), dark chocolate syrup (or light ), sugar, non-bitter stevia (or add 1-2 tbsp more sugar to taste), salt, graham cracker, crushed (for lining rim), marshmallows
    15 min, 8 ingredients
  • Chocolate S’mores Cake
    all-purpose flour, plus more for dusting, sugar and
    16 More
    all-purpose flour, plus more for dusting, sugar, unsweetened cocoa powder, baking powder, baking soda, kosher salt, milk, vegetable oil, extra-large eggs, pure vanilla extract, unflavored gelatin, cold water, sugar, light corn syrup, egg whites, vanilla bean, split and seeds scraped, whole graham crackers, broken, bittersweet chocolate, melted
    1 hour 45 min, 18 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    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.
    38 ingredients
  • Henry Bain Sauce
    peach preserves, orange marmalade, apple preserves and
    3 More
    peach preserves, orange marmalade, apple preserves, pineapple preserves, ground dry mustard, prepared horseradish
    30 min, 6 ingredients
  • O'henry Bars ( a More Healthy Version) O'henry Bars ( a More Healthy Version)
    uncooked oatmeal, butter, brown sugar, light corn syrup and
    3 More
    uncooked oatmeal, butter, brown sugar, light corn syrup, vanilla, chocolate chips (or carob chips), creamy peanut butter (or lowfat peanut butter)
    25 min, 7 ingredients
  • S'mores Lava Cakes S'mores Lava Cakes
    unsalted butter, plus more for greasingl and
    8 More
    unsalted butter, plus more for greasingl, sugar, plus more for coating, bittersweet chocolate, chopped, eggs, at room temperature, egg yolks, at room temperature, flour, heavy cream, marshmallow cream, graham crackers, finely chopped
    25 min, 9 ingredients
  • Dark Chocolate S'mores Dark Chocolate S'mores
    chocolate graham crackers , recipe follows and
    14 More
    chocolate graham crackers , recipe follows, good quality raspberry preserves with seeds, bittersweet chocolate bars, halved crosswise, marshmallows ( vanilla, dark chocolate or raspberry flavored or combination of all), unbleached all-purpose flour, plus more for rolling, whole-wheat flour, kosher salt, good quality dutch-process cocoa (recommended : vahlrona), sugar, baking powder, slightly cold unsalted butter, cut into small cubes, clover honey, cold milk , plus more if needed, sugar in the raw
    15 min, 15 ingredients
  • Leftover S'mores Pie Leftover S'mores Pie
    graham crackers, crushed, butter, melted, white sugar and
    6 More
    graham crackers, crushed, butter, melted, white sugar, marshmallows, or more to taste, milk, instant vanilla pudding mix, banana, sliced, vanilla wafer cookies (such as nilla), chocolate syrup , or to taste
    40 min, 9 ingredients
  • S'mores Sundae With a Twist in Crepe Cups S'mores Sundae With a Twist in Crepe Cups
    prepared crepes, butter and
    8 More
    prepared crepes, butter, splenda sugar substitute (for dusting crepes), sugar-free chocolate syrup, peanut butter, sugar-free vanilla ice cream, graham cracker, sheets (crumbled ), marshmallow, prepared whipped cream (or more ), aluminum foil
    22 min, 10 ingredients
  • So Much More Than Garlic Butter Grilled Shrimp So Much More Than Garlic Butter Grilled Shrimp
    count) package large shrimp, shell on, white wine and
    10 More
    count) package large shrimp, shell on, white wine, lemon , juice of, coarse sea salt, fresh cracked black pepper (3 grinds ), red pepper flakes (or more if you like it hot), extra virgin olive oil, minced garlic (can be jarred), salted butter, garlic cloves, finely minced, lemon , juice of, fresh cracked black pepper
    40 min, 12 ingredients
  • Campfire S'mores (Stacey Poon-Kinney) Campfire S'mores (Stacey Poon-Kinney)
    unsalted butter, plus more for greasing the pan and
    9 More
    unsalted butter, plus more for greasing the pan, good-quality semisweet chocolate chips, heavy cream, instant espresso, ancho chile powder, marshmallows , 1 cup set aside, vanilla paste, popped popcorn, smoked sea salt, sleeves honey graham crackers , 2 sheets set aside
    50 min, 10 ingredients
  • Chocolate and Caramel S'mores (Paula Deen) Chocolate and Caramel S'mores (Paula Deen)
    unsalted butter, softened, plus more for greasing and
    11 More
    unsalted butter, softened, plus more for greasing, light brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate chips, chopped dry roasted salted peanuts, marshmallows, two 3.5-oz bars milk chocolate with caramel filling, broken into pieces, such as ghirardelli milk chocolate and caramel bars
    40 min, 12 ingredients
  • Peanut Butter Cup Brownie S'mores (Paula Deen) Peanut Butter Cup Brownie S'mores (Paula Deen)
    butter, softened, plus more for baking dish, sugar, eggs and
    6 More
    butter, softened, plus more for baking dish, sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa, baking powder, marshmallow creme, chocolate covered peanut butter cups
    1 hour , 9 ingredients
  • Baked Cheesey Green Chiles N More Dip On Chips Baked Cheesey Green Chiles N More Dip On Chips
    makes about 2 cups spread, enough for two baking sheets o... and
    12 More
    makes about 2 cups spread, enough for two baking sheets or more, tortilla chips or thinly sliced sourdough baguette, diced roasted green chiles, mayonnaise, shredded monterey jack cheese, chopped green onions (about 1/2 cup, white and green sections both), garlic, peeled and minced, minced fresh cilantro, fresh lime juice, ground cumin, two green tabasco (optional), salt and pepper to taste, i stirred in some chopped spinach , and sprinkled chopped fresh tomatoes on top of the baguette. i had about 1/4 of a block of cream cheese, and added it, too.
    8 min, 13 ingredients
  • A More Glorious Purpose For Greens - Creamed Green... A More Glorious Purpose For Greens - Creamed Green...
    gratin dishes and
    18 More
    gratin dishes, sheets of puff pastry (fresh or commercial - its your hands not mine), collard , turnip and mustard greens and fresh spinach, leeks, fresh garlic (or less if you are a wimp or unlike me have a girlfriend), eggs, half - 1 cup of heavy cream, bechamel, more of double cream, milk, flour, butter, half a tsp. of dijon mustard, a lilliputian s pinch of nutmeg, butter, salt , white pepper, fresh coarse bread crumbs, sharp yellow cheddar, fresh chopped herbs
    45 min, 19 ingredients
  • Mashed Basil And More Potatoes Mashed Basil And More Potatoes
    potatoes, extra virgin olive oil and
    9 More
    potatoes, extra virgin olive oil, garlic , depending on your love of, butter, cream cheese, at least 1/2 cup fresh and chopped up basil leaves, start with 2 tbsp of grated parmesan cheese, work up to 4 or more, plain yogurt or sour cream, milk for thinning to desired consistency, salt and pepper to taste
    11 ingredients




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