503 is it Recipes

Mushroom (sliced , i used button or small cup), Butter, Tortillas (to fit frypan or skillet), Eggs, Milk (i use hi-lo which is low fat), Salt and pepper (i don tsp use but i am generous with freshly ground pepper), Cheese (grated, i use tasty or cheddar)

Cubed cooked chicken (roasted preferred), Pecans, chopped, Pineapple chunk, drained well, diced, Red onions, chopped, Jalapeno peppers, minced (seeded if less heat is desired ), Carrot, shredded, Fresh basil, minced, Salt and pepper, to taste, Flour tortillas, Romaine lettuce leaves, washed, well dried, Grape tomatoes, halved, Maple syrup, Dijon mustard, White wine vinegar, Lemon juice, Olive oil

Ground pork, Onion, chopped, Garlic, minced (at least), Fresh ginger (no powder please), Big carrots (chopped or shredded ), Head napa cabbage (shredded or chopped ,regular will work fine), Bean sprouts (fresh please, leave them out if you do not like them), Water chestnut (optional), Celery (optional), Cilantro (optional), Hot pepper, chopped (optional), Salt and pepper, Egg roll wraps or 25 lumpia skins, the thin ones, i get them in the freezer section of my local asian market

Yellow cake mix, Water, Vegetable oil, Eggs, Crushed pineapple, Sugar, French vanilla instant pudding, Cold whole milk, Heavy whipping cream, Flaked sweetened toasted coconut

Yellow cake mix , plus ingredients to prepare, Crushed pineapple, Sugar, French vanilla pudding , plus ingredients to prepare, Heavy cream, Flaked, sweetened toasted coconut

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.

M ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., I prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., I prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., I prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., I prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., Finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

Five ways to stay positive in negativity, By julie fuimano, Easy to be positive in a positive environment. it s when things are emotionally draining and negative that you re challenged to behave differently. but you have the opportunity to be the beacon of light for others around you. by your actions and responses, you can demonstrate and teach others how to behave in an appropriate, positive and professional manner., Positive energy catches on just as quickly as negative energy. sometimes people are simply stuck in a habit or pattern of behavior and are accustomed to acting a certain way. if the environment is really caustic, then it s what people are used to and may be all they know., It takes some time and effort as well as a commitment to do something differently to create sustainable change. you must be willing to identify and stop tolerating what s not working, do the right thing even if it s initially unpopular and then teach others to do the same., Here are five ways you can be a positive force in your workplace ., First step is awareness, Recognize the negativity around you. sometimes you can even feel your energy being drained by the words being spoken. if it feels bad or uncomfortable, then it s negative. these feelings are a form of intelligence similar to a tap on the shoulder letting you know something is not right. if you can identify what is happening, you can make good choices about handling it., It all starts with you, In what ways are you contributing to the negativity around you are you listening to gossip or participating in conversations where the only focus is to denigrate, diminish or criticize language matters. everything you say has an impact; saying something negative not only dishonors the person you re speaking about and the person you re speaking with, but it also makes you feel bad even if you don tsp realize it. learn to respect people s humanity and their right to be themselves. complaining without end does not focus on creating solutions; rather, it perpetuates and magnifies the problem, wasting everyone s precious time and energy., Speak up, Tell the other person how you feel by saying , this doesn tsp work for me. it s nonjudgmental, since you re making it about you, not them. also, people often don tsp realize they are being negative. point it out in a gentle, caring way: do you realize you are complaining just bringing it to their attention can be enough to shift the conversation. over time, people will learn what they can and cannot discuss with you, and it will stop being an issue. if you say nothing, your silence conveys permission to continue., Be constructive , positive, meaningful and beneficial, What is the point or purpose of what you re saying is it to hurt or help and at the end of the conversation, is there an action step to take constructive conversations are empowering and leave people a little better off from having participated in them. become the kind of person who takes your time and words seriously., Praise and acknowledge, Amazing what a few words of praise and acknowledgement can do. you want to be the kind of person people gravitate to because they know they will be uplifted by you, not put down or drained of life-sustaining energy. in short, you want people to feel good after being in your presence., No matter what is going on around you , you control your inner environment and how you choose to respond to external events and situations. it s your responsibility to become the kind of person you enjoy being and with whom others enjoy being around., It takes a true leader to walk a path different from the crowd. so when others are negative, stretch your boldness muscles and be positive in spite of what others do or think. it s the only way to create a ripple of change. and if we all do our part, then slowly but surely, we will make a difference in our work environment and the larger community.

Mixed olives, pitted (if your supermarket has an olive bar in their deli, this is a great place to get a nice tapenade mixture---using canned or jarred olives, drain), Peppadews (or roasted red peppers or sundried tomatoes, rehydrated--your choice), Garlic, Capers, Anchovy fillet, or a touch of paste(optional), Squirt of lemon juice, Fresh parsley , basil or cilantro(your choice), Quality olive oil (omit this if using deli olives..you really shouldn t need it)

Eggs, Vegetable oil, Sugar, Vanilla, Shredded zucchini, peel on and seeds scraped out, Crushed pineapple , drained. i dont drain it dry., Flour, Baking soda, Salt, Baking powder, Cinnamon, Nutmeg , fresh grated is always best, Raisins, Walnuts, Use coconut , craisins, chocolate chips. or some of each.

Sausage - i actually used a bratwurst cut from it s casing, Eggs, Splash of milk, Cheese - i used 2 slices of american cheese torn into strips, Frozen steak fries - you could use hashbrowns or whatever you have, Seasoned salt, Pepper if you like

Chicken breasts, boneless , pounded evenly, Ev olive oil, Lemon juice (bottled is fine ), Dried oregano, Dried dill (i go for 3, but your call), Kosher salt, Black pepper, Garlic powder, Red onion, sliced, Rosemary, Kalamata olive, Feta cheese, Lemon, sliced

Chocolate cake mix, Tomato soup, Baking soda, Eggs, Cream cheese, softened, Butter, Vanilla extract, Sugar , sifted, about 1 lb

Egg white : when you make merengue pour the sugar in 2 sequences, this way the merengue will not get soft, Pastry dough : if you want to get a softer and fluffier dough add to it a shredded apple, Endives : if you want to take out the bitterness, keep them 20 min in water mixed with milk, Cheese : if you have a that is too dry, keep it covered in a wet towel ( in white wine - wow, this is expensive! - hope that is worth it) for 1/2 hour in the fridge, Tomato paste : add it in a stew only at the end, otherwise the meat will become dry, Coffee : add a piece of chocolate in it when making for an outstanding taste, Coffee : good quality has a deep color, similar to the tobacco, if it is too shiny, it means it has been covered in oil, in serving to weigh more, Meat : if you want to know if a piece of has been previously frozen, check if it has a lot of blood on it, if it doesn tsp - it is fresh, Meat : dry - leave the stakes a few minutes in water, soda bicarbonate and white vinegar - it will tenderize it, Meat : do not put paprika directly on the before you bbq - it will turn bitter, just add it at the end, Meat - dredge meat through olive oil - it will make it softer meat - leave the meat a few minutes in rakia ( shlibovitz) in serving to tenderize it - yeah, i like this 1, Meat - another way to tenderize it is to keep it for 1/2 hour in yogurt or sourmilk

Active dry yeast (1 packet), Warm water, Sugar, Potatoes, peeled (idaho s or russets work best), Onion, Eggs, Vegetable oil (make sure it is fresh), Salt, Black pepper (or more to taste, fresh-ground is best ), Flour (all-purpose), Oil (make sure it is fresh)

Bacon , pre-cut it into little pieces (freeze it for a few minutes for easier cutting), Green pepper (chopped or sliced thin), Onion (chopped or sliced thin), Garlic cloves, minced (or if i run out-garlic powder equalling 3 cloves garlic), Kidney beans, undrained, Worcestershire sauce, Salt (i like sea or kosher), Polish sausage, sliced (you can put any kind you like or up to a lb- we like the skinless kielbasa), Vinegar, Sugar, Cooked rice

Sugar, Apples, Sugar, Butter, Bread (if you can find raisin and cinnamon is better), Eggs, Condensed milk, Milk

Shortening (crisco ), Sugar (scant cups my mother s way of saying not overflowing), Eggs, at room temperature, Vanilla, Evaporated milk (pet), Whole milk, Flour (i use wondra, otherwise the sift the ), Baking powder, Chopped nuts (i use walnuts), Cinnamon (mix my own, but you can but it) or sugar, mixture you will need enough to generously cover the cake in the middle and on top (mix my own, but you can but it)