457 immersion blender Recipes

sweet onion, olive oil, white rice, chicken broth, cumin, black pepper, blender hot sauce, rotel tomatoes, san marzano tomatoes, sweet onion, green onions, chopped garlic, lime juice, celery rib, black pepper, jalapeno, seasoning salt, sugar, cilantro leaf

semisweet chocolate chips, white sugar, eggs, hot milk, brandy

lemon-lime flavored carbonated beverage, dry milk powder, vanilla extract, baking mix, butter, softened, white sugar, shredded coconut, eggs

egg yolks, dijon mustard, lemon juice, hot pepper sauce (e.g. tabasco), butter

eggs, all-purpose flour, salt, milk, divided, beef drippings, divided

semisweet chocolate chips, white sugar, eggs, hot milk (160 degrees f/71 degrees cup), brandy

hazelnuts, butter, softened, butter, egg yolks, salt, white pepper, fresh lemon juice

milk , 1, whole wheat flour, whole wheat flour, all purpose flour, all purpose flour, eggs , large, egg whites, sugar, salt, canola oil

unsalted butter, cubed, egg yolks, fresh lemon juice, plus more, kosher salt and freshly ground black pepper

milk, fresh lemon juice, all-purpose flour , sifted before measuring, baking soda, ground ginger, ground cinnamon, salt, grated zest of 1 lemon, dark brown sugar, eggs, molasses, butter, melted and cooled

shredded cheddar cheese, cooked and cubed chicken meat or 1/2 cup ham or 1/2 cup bacon, frozen zucchini or 1/2 cup spinach or 1/2 cup broccoli, cooked, eggs, baking mix, salt, garlic powder, dried onion flakes, chopped fresh parsley, milk, olive oil, paprika

egg, parmesan cheese, grated, lemon juice, garlic cloves, lea & perrins worcestershire sauce, salt, pepper, olive oil

skim milk, warm (110-115 degrees ), dry yeast, sugar, eggs, oil, flour, salt

egg (use a higher omega-3 brand, if available), champagne vinegar or 1 tbsp lemon juice, salt, dijon mustard, honey (granulated sugar can be substituted), white pepper (black pepper can be substituted), canola oil (or olive oil), nonfat sour cream (light sour cream can be substituted)

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

eggs, onion, salt, all-purpose flour, baking powder, potatoes, cubed, raw