104 making best Recipes

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)

prepared lemonade (like country time powdered drink mix or enough to make it the strength you like best), ice cubes, strawberry ice cream topping, chilled lemonade (premade from the store, or 4 1/2 cups of homemade lemonade sweetened with splenda or sugar), sugar free strawberry syrup (or not sugar free, your choice) or ice cream topping (or not sugar free, your choice)

garlic, coriander leaves, peppercorns (more if you prefer ), vegetable oil, stock (best to make half chicken half vegetable), dried chinese mushrooms , soaked in cold water for 20 minutes,drained and coarsely chopped, ground coriander, oyster sauce, chicken , cut into strips, spring onions, thinly sliced (to garnish ), coriander sprigs (to garnish ), black pepper

digestive biscuits, mixed spice, melted butter, caster sugar, dark brown sugar, butter, sweetened condensed milk, black treacle, bananas, double cream, lightly whipped, cocoa powder , to dust, chocolate curls, to decorate

idaho potatoes, peeled and sliced into long wedges, olive oil, cajun spice mix (i used 1 in bag from cost plus imports or you can make your own), kosher salt, cajun aioli, best food mayonaise, cajun spice mix , to taste, about a tbsp fresh lemon juice, a little chopped parsley

butter, granny smith apples, peeled, cored, quartered and sliced crosswise into 1/4-inch slices (tart apples work best), dark brown sugar, cinnamon, salt, raisins (see plumping instrustions in description), pecan pieces, toasted and chopped, cream cheese, vanilla extract, salt, sugar, beaten egg (save the other half egg to make the egg wash for the cake), cream cheese (1/4 of an 8-oz package), butter, at room temperature (1/2 stick), vanilla extract, salt, powdered sugar , sifted, milk, divided, active dry yeast, sugar, divided, eggs , egg (use the remaining half egg leftover from the cream cheese filling), beaten egg, divided (use the remaining half egg leftover from the cream cheese filling), butter, at room temperature (1 stick plus 2 tablespoons), bread flour, plus more for dusting (15.75 oz), salt, apple, filling (recipe included), cream cheese, filling (recipe included), cream cheese glaze (recipe included), colored sugar sprinkle , for decorating (purple, green and yellow )

yellow cake mix (super moist white also will work), instant butterscotch pudding mix, coffee, cooled, oil, butterscotch sundae sauce, eggs, vanilla

all-purpose flour, sugar, egg, butter (1 whole standard stick, make sure it s good and soft but not melted), cream cheese (softened , or else it will clump), eggs (on second try, using egg whites only worked great), low-fat vanilla yogurt (1 6-8oz container works ...or mix 1/2 cup plain yogurt with 1/2 cup sugarless green tea with a smid), sugar (caster s is the best( if you re like me and don tsp keep it handy, measure out 1 1/4 cups regula), all-purpose flour, lemon juice, vanilla extract, green tea powder (authentic matcha), plain yogurt, vanilla, sugar, cocoa powder (1 envelope drinking cocoa)

sugar, shortening, sour cream, eggs, almond extract or 1 tsp vanilla, flour, baking soda, salt

dark 70% semi sweet chocolate, whole large eggs yolk and whites separated, heavy cream, heaping very fine granulated sugar, vanilla extract, grand marnier or cognac, unsalted butter

aloha shoyu (it s the best, the only really), honey, red pepper flakes (only as much as you would feed your lone goldfish), sesame oil, chicken breast cutlets (4 to 6 pieces), egg, water, garlic powder (make sure it s powder not garlic salt), peanut oil (more if you use a large frying pan), mochiko ( rice flour), panko (japanese bread crumbs)

steaks, olive oil, freshly cracked peppercorns (crushed but not ground to powder !), sweet butter, cognac, dark veal stock (something to keep in your freezer), salt and pepper

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

very ripe plantains, bacon grease, salt (optional) or sugar, to taste (optional)

melted butter, eggs, whole milk or buttermilk, vanilla, flour, powdered sugar, salt, cinnamon, mix together liquid ingredients in 1 bowl, and dry ingredients in a separate bowl. combine the two, and mix until a smooth batter is achieved., best to let the batter sit overnight in the refrigerator, but not mandatory., make crepes , pour about 3 tbsp of batter into a small skillet over medium heat., cook on 1 side, and then flip to cook the other side .

mayonnaise (or 1 cup light n lively cottage cheese), sour cream (or 1/2 cup plain yogurt), chopped onions, minced garlic, chopped parsley, lemon juice, white vinegar, crumbled blue cheese, fresh ground pepper, cayenne pepper

all-purpose flour, granulated sugar, baking powder, baking soda, salt, chilled unsalted butter , cut into pieces, roughly chopped crystallized ginger (australian ginger is best), buttermilk, egg, lightly beaten, ripe mangoes, peeled and cut into cubes, strawberry, stemmed and sliced, low-fat vanilla yogurt, stirred to make smooth

all-purpose flour, granulated sugar, baking powder, baking soda, salt, chilled unsalted butter , cut into pieces, roughly chopped crystallized ginger (australian ginger is best), buttermilk, egg, lightly beaten, ripe mangoes, peeled and cut into cubes, strawberries, stemmed and sliced, lowfat vanilla yogurt, stirred to make smooth