6286 main dishes that be Recipes

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.

this dish can be cook with chicken, pork or shimp..use white meat it best for this soup., uncook rice, chicken breast chopped , chicken wings can be use cut into cubes, uncook rice, tb nam pla (fish sauce), tb kratiem (garlic), crushed save some for garnish, ts prikthai (white pepper), chopped cilantro leave, green onion, oil, ginger thinly sliced, eggs per serving (optional)

ground beef, salt, pepper, onion chopped (can be frozen), frozen vegetable - corn , beans, or mixed (can be 1 can/drained), mushrooms drained, cream of chicken soup, tator tots, cheddar cheese shredded (optional)

ground beef, green pepper , julienne-sliced, onion, chopped, garlic clove, minced, chili powder, chili beef soup, undiluted, whole tomatoes, undrained and chopped, kidney beans, undrained, water

boneless skinless chicken breasts, white wine or 1/2 cup water, butter (melted ), swiss cheese, cream of chicken soup, herb stuffing cubes

head chinese cabbage , cut in shreds (nappa), ham, diced, apples, diced, chopped walnuts, stalk celery, thinly sliced, mozzarella cheese, cubed (optional), green pepper, chopped (optional), balsamic vinaigrette (i suggest basic vinaigrette dressing with 8 variations without the optional italian seasoning)

most of my recipes are open to fit your tastes and i usually add some options to make the recipe more to what you like., risotto is a very nice dish than can be use as a complete meal or a side dish. the preparation for risotto requires more simmering than boiling and 1 must be gentle in the cooking process., rice (use what kind you like)( i have made this with several kinds of ), olive oil (and/or butter), chopped onion, rice per person if it is a main dish or 2 oz per person if it is a side dish., canned or homemade chicken broth, white wine ( a good your favorite), saffron ( pinch), parmesan cheese (use your tastes on this ), chopped spinach, chopped porcine mushrooms, chopped asparagus, other vegetables to your taste, i have also used orzo to make a version of this., when buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are arborio, vialone nano, and carnaroli. other short-grained rices such as originario will also work. long grained rice such as patna won tsp do, because the grains will stay separate. nor should you use minute rice -- it won tsp absorb the condiments, and again the grains will remain separate.

there are dozens of noodles famous in singapore from the street hawkers to upscale restaurants; singapore noodle is not 1 of them., lack of geographic authenticity does not detract from this wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer., rice noodles , soaked in cold water for 2 hours, and drained, baby shrimps, without shells, deveined, rinsed and drained, skinless chicken breast , 1/4-inch strips, white wine, soy sauce, cornstarch, ground white pepper, canola oil, to cook, minced ginger, scallions batons, 1-inch lengths, minced garlic, bean sprout , picked, red bell pepper , julienned, onion , julienned, eggs, lightly scrambled, madras curry powder, salt and white pepper to taste

butter, granny smith apples, sliced 1/2-inch thick, macintosh apples, sliced 1/2-inch thick, sugar, light brown sugar , packed, lemon, juiced, all-purpose flour, ground nutmeg, ground cinnamon, salt, pecan pieces, deep-dish pie crusts (frozen section of grocery)., egg, beaten, wisconsin sharp cheddar, grated, scoops vanilla ice cream, not a baker , so i don tsp make my own crust, but you can certainly do so. you can also use the dough that comes in a roll in the refrigerated section of your grocery and roll out your own.)

cube steaks, seasoning salt, fresh ground black pepper, onion, sliced, fresh sliced mushrooms, condensed golden mushroom soup, water

olive oil, sweet onion , rough chopped, tomato, chopped, garlic cloves, crushed, bell pepper, chopped, okra pods (or 1/2 bag frozen , about)

salt, black pepper, onion, dehydrated, garlic, dehydrated, red pepper, crushed, thyme, dried, rosemary, dried, coriander, dried, fresh lime juice, seasoning, blend (see recipe above and adjust to taste), vegetable oil, honey, boneless skinless chicken breast halves

bacon , fried until half done, pork and beans in tomato sauce, salt, prepared mustard, soy sauce, ketchup, water, brown sugar, green onion, green bell pepper

beef stew meat, cut in 1 1/2-inch pieces, chopped onion, butter, paprika, coarsely chopped green peppers, tomatoes, crushed, salt (to taste), pepper, diced potatoes, chopped parsley, sour cream (optional)

hazelnut butter, water, hot, soy sauce, red wine vinegar, oriental sesame oil, granulated sugar, garlic, crushed, hot red pepper, crushed, white turkey meat or 1 (5 oz) can chicken meat, pasta (linguine, fettuccine, seashells, etc.), vegetable oil, hazelnuts , roasted & chopped, green onion, broccoli, cut into 1 florets, carrots , cut in half lengthwise

onion, sliced, dried parsley flakes, salt, garlic powder, pepper, butter, cubed cooked beef, beef broth, old fashioned vegetable soup, soup cans water, tomatoes, cut up, uncooked wide egg noodles, green pepper, diced

extra lean ground beef, chili powder, ground cumin, loose-pack frozen whole kernel corn, thawed, salsa, all-purpose flour, cornmeal, sugar, baking powder, salt, beaten eggs, nonfat milk, jalapeno pepper, seeded and chopped into small pieces, cookng oil, shreded reduced-fat cheddar cheese, salsa, heated, fresh cilantro (optional), jalapeno pepper , slices (optional)

tuna, drained and flaked, cannellini beans, drained and rinsed, halved cherry tomatoes, scallion, diced finely, lettuce , of your choice, minced garlic, basil, olive oil, red wine vinegar, balsamic vinegar, salt and pepper, to taste