40 ice no s Recipes

cornstarch, icing sugar (confectioner s sugar, in canada it s icing ), all-purpose flour, unsalted butter, softened (= 1 1/2 sticks, no margarine or substitute)

light cream cheese or 8 oz low-fat cream cheese, sugar (domino mixed splenda ), creamy peanut butter (1/2 can reese s), cool whip (store brand ), graham cracker crust (store brand ), ice cream topping

butter , no substitutes, pecan halves, salt, eggs, sugar, heavy cream or 2 cups whipping cream, milk

smirnoff no. 21 vodka, sour raspberry liqueur, blue curacao, lime cordial, cranberry juice cocktail, ice cubes

all-purpose flour, cake pastry flour (or use 3 cups all purpose), sugar, salt, butter, very cold, lard, very cold, egg yolk, ice water, vinegar

butter (no substitutions), brown sugar, heavy whipping cream , unwhipped, vanilla extract (optional)

plain sweet biscuits (cookies, crushed finely), butter (4 oz, melted ), cocoa powder, icing sugar (powdered sugar), desiccated coconut, rum (or essence), chopped walnuts (chopped finely), sultana (chopped finely), coconut (for rolling )

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.

nonfat dry milk powder, splenda sugar substitute, water, strong coffee, cooled (2 cup water with 2 tsp instant coffee), fat-free half-and-half

banana, banana yogurt (or any other fruit yogurt), berry yogurt (or another fruit flavor yogurt), milk, ice cubes, cream, drizzle honey, mint leaves

butter, softened (use butter only!), sugar, cocoa, egg, beaten, graham cracker crumbs, chopped almonds, coconut, finely chopped (don tsp use the long shredded kind, if you do then chop it on the processor until finely chopped), butter (preferably unsalted ), half-and-half cream (must use half and half cream for this!), vanilla custard powder (or more to achieve desired consistancy and taste), icing sugar, semisweet chocolate, butter, whipping cream (optional)

french vanilla instant pudding or 2 (102 g) packages vanilla instant pudding mix, frozen whipped topping, thawed (cool whip is good ), whole milk, semisweet chocolate (baker s is good), butter or 2 tbsp margarine, corn syrup, milk, vanilla, sugar (icing), graham crackers (not crumbs)

plain chocolate biscuits (i use arnott s scalliwags or choc ripple), butter, tap water, gelatin, cream cheese, softened, icing sugar, milk, white chocolate (i use plaistowe brand), dark chocolate (i use plaistowe brand), thickened cream (suitable for whipping)

butter, softened (no substitutes), icing sugar, orange juice, all-purpose flour, grated fresh orange zest, grated fresh orange zest, white sugar , plus more as needed

italian thin sliced (use a good quality bread ), tomatoes, lightly seeded and diced, shallot, fine chopped, bibb lettuce, bacon, diced and sauteed, avocado, diced fine, mayonnaise (no miracle whip), red pepper flakes, salt, pepper, white cheddar cheese (i just go to your local grocery store deli and ask for a few slices, that way you do not have to buy)

butterscotch sundae sauce (smuckers ice cream bottle), graham cracker crust (store brand or home made), pecans (chopped ), coffee creamer (southern butter pecan international delight), french vanilla instant pudding (2 3.4oz boxes), ginger, nutmeg, ground cinnamon, canned pumpkin (libby s), cool whip (french vanilla), vanilla extract (liquid pure)

unsweetened kool-aid powdered drink mix (for a stronger flavor use 2-1/2 packages), sugar (can use a little less), half-and-half cream (or use half each milk and cream, 1 more cup won tsp hurt)

half and half, whipping cream, sugar scant 3/4 cups, vanilla bean scraped, vanilla extract