25607 lie stock ways Recipes

soft tofu, cut into small 1/2 inch cubes, dashi stock, red miso or 1/3 cup white miso, chopped green onion, shiitake mushrooms, dried wakame seaweed, flakes finely chopped, omega fish oil (the mighty part), soy sauce

turkey leg, turkey wings, turkey neck, canola oil, salt and freshly ground black pepper, garlic cloves, vidalia sweet onions, quartered, carrots, chopped in thirds, stalks celery, chopped in thirds, salt, pepper, fresh sage leaves, amazing gravy , recipe follows, butter, all-purpose flour, turkey stock, warm, black pepper, rubbed sage, salt

roughly a century ago , the founder of wellesley college held that, pies, lies, and doughnuts should never have a place in wellesley college. students honed their fudge-making skills in secret. we wanted to see what all the fuss was about. here s what we discovered, test kitchen discoveries, it seems decades of chocolate overload have desensitized the modern palate , and far more chocolate flavor was required of our cake. we substituted some of the bar chocolate for cocoa powder bloomed in hot water to deepen its flavor., our thick , fudgy frosting required an extra-sturdy cake to support it. all-purpose flour in place of pastry flour gave the cake more stability., traditional recipes called for thick sour milk, an ingredient we weren tsp quite prepared to call for. instead, we used buttermilk to give our cake a hint of tang., our filling recipe needed to be simple, so we immediately scrapped anything that required a candy thermometer. we found an unexpected solution that called for evaporated milk., our frosting kept falling apart when we added chocolate to the warm sugar mixture. the heat was causing the fat in the chocolate to separate, a problem easily solved by adding butter and evaporated milk first to cool it down a bit.

tomato paste, tomato sauce, dried oregano, white sugar, minced garlic, garlic salt, minced fresh parsley

lean bone-in pork shoulder (fresh, not smoked ) or 2 1/2 lbs pork shank, cut into 3 inch chunks (fresh, not smoked), foot, split (about 1 lb), cold chicken stock (enough to barely cover the meat and bones), cold water, enough to cover the meat and bones by about 1 inch, plus a little to deglaze the pan and stockpot, yellow onion, halved (12 oz), stalks celery, leaves trimmed off (2 oz), bay leaf, whole black peppercorns

carrots, peeled, parsnips, peeled, butter, salt, chicken stock, ground pepper

unsalted butter, turkey neck, onion, coarsely chopped, chicken stock, dry vermouth, garlic , flattened, crumbled dried thyme, crumbled dried rosemary, coarse salt, peppercorns, whole coriander seeds, bay leaf

udon noodles or 1 lb soba noodles, dashi or 4 cups other stock, mild soy sauce, mirin, sugar, salt (optional), minced scallion, peeled and freshly grated ginger, cold water, kombu (kelp), dried bonito flakes

whole chickens, rinsed and trimmed of fat, water, onions, quartered, carrots, peeled and cut into chunks, celery ribs, chopped, bay leaf, dried thyme or 4 sprigs fresh thyme, parsley, allspice berries, salt , plus, more salt , to taste, pepper, butter, softened, eggs, flour, minced parsley (optional), minced or grated onion (optional), chicken stock , as necessary

chicken stock (homemade or store-bought ), chicken parts (necks, backs, breast bones, wings, etc.), green onions, sliced, garlic cloves, crushed, stalks lemongrass, bulbs sliced, carrot, sliced, stalk celery, sliced, whole black peppercorns, parsley stems, whole star anise, sliced gingerroot (1 thumb-sized knob), cinnamon stick, about 4 inches long, bay leaf, dried thyme

oil, short beef ribs, yellow onions, sliced, cm piece galangal, sliced, cm piece lemongrass, finely sliced, cm piece ginger, sliced, fish sauce, palm sugar or 120 g brown sugar, garlic cloves, peeled and bruised, chicken stock, tamarind paste, red chilies or 4 small green chilies, cilantro leaf, to serve, thai basil , torn to serve, limes , cut into cheeks, to serve, steamed rice, to serve

lobsters or 4 lb crayfish, unsalted butter, olive oil, onions, finely chopped, carrots, peeled and chopped, stalks celery, peeled and chopped, salt, dry white wine, madeira, fish stock , clam juice, or water, tomato juice, head garlic, with skins , cut in half horizontally, fresh parsley, with stems, black peppercorns, bay leaves, dried tarragon, dried thyme, cayenne

these are two separate recipes ., meat stock, lean beef , cut into cubes, veal , cut into cubes, onion, coarsely chopped, carrot, coarsely chopped, leek, trimmed and coarsely chopped, celery stalk, coarsely chopped, salt, vegetable stock, potatoes, coarsely chopped, onions, coarsely chopped, leeks, trimmed and coarsely chopped, carrots, coarsely chopped, turnips, coarsely chopped, celery stalk, coarsely chopped, tomatoes, coarsely chopped, salt

chicken drumsticks, chicken thighs, onion, chopped, red bell peppper, chopped, garlic, crushed, red chillies, finely chopped, lemon grass , bruised, cube of ginger, finely chopped, coconut milk, fish sauce, chicken stock, water, to cover, spring onions, chopped for garnish, noodles

clear , liquid-based stock or soup, strained, cooled, degreased, and divided, egg white, egg shell, crushed

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .