247 make more Recipes

russet potatoes, peeled and quartered (use only russet potatoes or use 10 medium), cream cheese, softened (can use 8 ounces), sour cream (can use a little more), butter (cut into cubes, can use more if desired), onion powder, salt (or to taste), fresh ground pepper (optional and to taste), shredded cheddar cheese (to taste) (optional)

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.

butter (can use hard margarine), all-purpose flour, all-purpose flour, black pepper (more is better , i use freshly ground pepper), pan drippings (or see options below the recipe)

light brown sugar (make sure its light), sugar, butter, eggs, vanilla, flour (i personally liked pillsbury), salt, baking soda, semi-sweet chocolate chips, marshmallow

plain graham crackers or 6 -13 oz cinnamon graham crackers, brownie mix , 1 box, egg , as needed, for brownie mix, cooking oil , as needed, for brownie mix, marshmallows, enough to make 1 layer

pork loin chop, cooked and thinly sliced, swiss cheese (style ) jarlsberg lite reduced fat, baby spinach shredded, eggstirs , real egg product publix, carnation evaporated milk, picadillo spices, picadillo spices, this makes more than 2 tbsp but its easier to mix this way, oregano, ground cinnamon, grind these spices, black peppercorns, mustard seed

turkey wings (or neck and giblets from turkey, rinsed and patted dry), butter (or more , as needed), onions, coarsely chopped, carrots, coarsely chopped, celery rib, coarsely chopped, garlic cloves, coarsely chopped, flour, fresh thyme (or 3 tsp, dried thyme leaves), bay leaf, water, salt and pepper, as needed

ground pork (not sausage), cole slaw mix, garlic, minced, bean sprouts (i think this would be about 4oz or so), green onions, sliced (depending on size of each onion, soy sauce (unless you are in the south and can get dale s, then get that ;), chinese 5 spice blend, red pepper flakes or hot sauce, sesame oil (optional, but it s a huge flavor boost---a couple tsp sesame seeds can be toasted and subbed, too), salt and fresh ground pepper(more to taste, please taste the filling before assembling the egg rolls...add seasonings as desired and for taste), egg roll wrappers (15-20), peanut oil for frying

turkey wings, onions, quartered, stalks celery, each cut into 4 pieces, carrots, each cut into 4 pieces, garlic, halved, dry white wine, chicken broth, water, dried thyme, butter , or more if needed (optional), all-purpose flour, salt and ground black pepper to taste

active dry yeast (2 1/4 tsp.), fine grain sea salt, granulated sugar, warm water (100 to 110 degrees f), bread flour, all-purpose flour (you may sub 1/2 cup ww flour to make more nutritious), salted butter, softened, vegetable oil , for bowl and baking sheets, baking soda, granulated sugar, pretzel salt or 1 tbsp course grain sea salt, egg, beaten, water

potatoes (for serving), potatoes (extra boiled and mashed if needed (boxed work too), bacon bits (not simulated), garlic, butter (more or less depending on your taste), milk, shredded cheese , of your choice, chives (to garnish ) or 8 tbsp green onions (to garnish)

celery ribs, white onion, butter, bulk pork sausage, crumb seasoned stuffing mix , like pepperidge farms, sage , no more, chicken broth

russet potatoes , scrubbed and poked several times with a fork, heavy cream, hot, unsalted butter, melted, salt , add more to taste, black pepper , to taste (optional)

butter, sugar or substitute, marshmallows and make them large, tabelspoon graham cracker crumbs, two and 1 half by and 1 half square cutter, sugar bowl bakery brownie bites or mini brownies, melted chocolate either dark or milk whichever you prefer, chocolate cigar, would be, vanilla ice cream, nutmeg and cinnamon, walnuts, chocolate syrup, cream

chicken pieces, flour, butter, evaporated milk, cream of mushroom soup, undiluted, velveeta cheese, cubed very small (more if desired) or 1 cup colby cheese, grated (more if desired), grated parmesan cheese (optional), salt and pepper, cayenne pepper (optional), garlic powder (optional) or 2 -3 fresh minced garlic cloves (optional), whole white pearl onion, drained, sliced mushrooms, paprika , to sprinkle

hamburger (i actually will make more than 1 lb, because my husband likes it with extra !), onion, chopped, buttermilk biscuits, tomato sauce, sliced mushrooms, diced tomatoes, diced black olives, shredded cheese

hot sauce, chicken drumsticks (21/4 lb), lowfat blue cheese dressing, make more for parties

tortillas, flour (sifted), salt, shortening, water (lukewarm), chopped onion, shortening, salt, pepper, garlic, ground beef, lettuce (shredded ), cheese (shredded , we use cheddar), tomato soup, salt, garlic salt, oregano, cayenne pepper, water