6768 me do it ed 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.

Mrs butterworth s buttermilk pancake mix (other brand names are not as good), Water (yes it is supposed to be thick, i am from wisconson so belgium waffles are somewhat soft and not a), Vegetable oil (the best is olive oil, it cooks best and is the most healthy), Good for baking stick margarine (you only use a little so it s still healthy,do not use whipped or soft or diet and also do not use b)

Banana, mashed, Lemon juice, Icing sugar, Fresh fruit, sliced or cubed, Egg white (no-no for me as i do not like to use an egg, uncooked in any recipe)

I use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, Flour, Salt, Garlic salt, Crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), Pepper, Use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., In a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, Beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), Cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., An hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, Butter, Sour cream, Milk, Salt, Crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), Pepper, I use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., Prepare the gravy, Melt 2 tbsp butter, Stir in 1/4 cup flour to make a paste, Stir in enough beef stock to thin the paste enough to pour., Finished roast from the pan and place it on a plate; cover meat with foil to keep warm., Place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., Use a whisk to gradually whisk in the butter/flour/stock liquid., Add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), Add the 1 cup of reserved potato water, Add 1/2 cup beef stock, Taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., Keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., You are now ready to assemble...

Your favorite diced tomatoes (add another can if feeding more than 4 people), Frozen fish such as red snapper , cod, etc. or fresh fish of your choice., Water (for four people), Yellow or white onion, Vegetables, chopped (see below ), Chopped fresh parsley or italian flat leaf parsley, Tb chopped garlic, Season with salt and pepper before serving based on your personal taste., You can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), This recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., If you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), If you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, Vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, Diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., Use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

Butter, Button mushrooms, cleaned and thinly sliced (this seems to me to be about what it looks like from the can, you can always add more or less as you), Flour, Broth (i use chicken but the recipe i based this on the first time suggested beef, it works well with real ) or 1/2 cup bouillon (i use chicken but the recipe i based this on the first time suggested beef, it works well with real ), Milk (i have never done this with skim, it works well with 1.5% and whole ), Salt and pepper

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

Salami, try : salami felino, finocchiona, napolitano, soppressata or cacciatore or a bit of each., Bacon bits or small pieces of kielbasa or other such flavourful sausage., Shaved smoked ham ., Olives , basic lack or kalamata type, red, pink, green or brown., Artichokes, fresh , in a jar or whatever. i like fresh., Mushrooms , , . puffballs, morels, oyster, button, straw, porto bella, shitake, etc., Tomatoes , please use vine ripened., Fresh mug bean or alfalfa sprouts., Peppers , bell, anaheim, whatever suits., Fresh melon , cantaloupe, honey dew, etc., Asparagus tips. again , fresh is best but any kind in a pinch; or use fresh spinach., Cheese. take your pick according to your taste. different taste in cheese really changes the whole salad., Cooked beetroot. fresh is best but canned will do. drain well ., Baby (miniature) corn cobs; well drained ., Olive oil. i use the old fashioned kind to get more flavour., Some good wine vinegar, Smoked salmon. if you can tsp get good smoked salmon don tsp use any ., Braised small medallions of spiced beef , lamb, pork, fowl, alligator, etc. dice into 2 by 2 cubes. take your pick or do two or three kinds and let your table mates choose. cook to taste, cool before serving., Shrimp , crab, lobster, squid, fish, etc. if it needs cooking do that and let it cool., Boiled egg sliced ., Salad dressings of your choice., Seeded dates ., Raw cauliflower or broccoli., Sunflower seeds or your choice of nuts., Sliced tomatoes & sliced bell or anaheim peppers., Fresh endive or iceberg lattice. try the tinder tips of watercress, romaine lattice, etc., Sliced maui onion. if you can tsp get maui onions get the mildest you can find ., Anything i forgot

Leftover steak , any meat will do really, Yellow bell pepper , again its what i had any will do, Red onion, Mushrooms , i had leftover baby bella so its what i used, Mexi cheese, Spicy tomatoes or salsa, most salsa is to thick for me, i like it lite, Baby spinach , your greens should be healthy too

Original recipe, Boil a tender , nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon., Modern adaptation, Beef round or leftover roast, Suet, Apples, Raisins or currants, White sugar, Brown sugar, Pepper, Salt, Cinnamon, Nutmeg, Brandy, Cider or apple juice, Double recipe for pie crust, Butter (optional)

How to estimate food quantities, Source : catering handbook by edith weiss, All good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, Occasion, Time of service, Age and sex of guests (young, old , all men, etc.), Appearance of the portion on the plate (or in the package)., Teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., People from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., People past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., When hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, At a four-hour reception , regardless of the starting time - 12 per guest., Cocktail hour , to be followed by dinner - four per guest., Wedding reception , from 2:30 to 5:30 - eight per guest., Cocktail reception , from 3:00 to 6:00 - eight to ten per guest., All other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., These figures include both hot and cold hors d oeuvres and canapes., Do not include relishes and dips., Self-service vs. served, Sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., Hors d oeuvres, When calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., Hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., Example, Hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, Guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, Guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, Hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, Example, Hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, Salads and side dishes, When calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., Side dish or salad, Number of guests x .50 = number of lb needed, Example : 10 guests x .50 = 5 lb needed, Multiple side dishes or salads: number of guests x .30 = number of lb needed, Example : 10 guests x .30 = 3 lb needed, Entrees and first courses, When calculating quantities for a first course, please estimate 2-4 oz of protein per person., Example : you are serving 10 guests salmon for an entree., X 1/2 lb = 5 lb salmon needed, Example : you are serving 10 guests salmon for a first course., X 1/4 lb = 2.5 lb salmon needed, Source : cook s fresh market

At the time when christianity was accepted in serbia , many families were baptised and chose their own saint. this is why saint nicholas is celebrated by so many families on the 19th of december. for the orthodox families st. nicholas is a special day with special rituals and prayers, to others it only means a day to be with your family and enjoy lots of food., This st. nicholas bread is traditionally made in orthodox families for the feast of st. nicholas. i heard that in other families a coin is put in the bread and the person who gets the piece with the coin will be rich in the future. i do not believe that this is part of a religious ritual, but i can be wrong., Ingredients for the bread, Sugar, Fresh yeast or 1 package dry yeast (7 g), Lukewarm milk, Kilo flour (all purpose), Salt, Sugar, Butter, Egg yolks, Grated lemon peel and some lemon juice, Ingredients for the braid, Flour, Water, Little bit salt, How to make the bread, Put the (fresh ) yeast in a small bowl together with a tsp sugar and a little bit lukewarm milk. mix and set aside so the yeast can start to work. yeast usually activates between 25 and 28 degrees celsius., Take another bowl and beat the egg yolks, add the rest of the milk and stir well., Put the flour , sugar, salt, lemon peel and a bit of lemon juice together in a bowl. add the softened butter in small pieces and knead until the mixture has a fine texture., Mix the yeast mixture with the milk/egg mixture and add it to the flour. knead everything well until the dough becomes a ball (leaving the bowl clean). put the dough into another bowl, cover it with a damp cloth and put it on a warm place. let the dough rise for 2 hours., After these two hours knead the dough again (shortly) on a floured surface. make a ball again and let the dough rise again for 1 hour., Form a round bread and put it on a greased baking tray or use greased baking paper. you can also use a round baking pan, don tsp forget to grease it, Make the dough for the braid by mixing 250 g flour, 180 ml water and a pinch of salt together in a bowl. make a soft dough, divide it in three pieces and form 3 rolls. make a braid twice the diameter of the bread. cut the braid in half and form a cross on the bread, use a water/egg mixture to glue it on the bread., Bake the st. nicholas bread in a preheated oven on 180 degrees celsius for about 60 minutes.

Apple tartin, Quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., I over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, Apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

These vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., Seven minute icing recipe, Egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., Easy vanilla icing recipe, Butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., Vanilla butter cream icing recipe, Butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., Butterscotch icing recipe, In a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., Icing recipes, These old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., Cake frosting tips, In the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., A little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., Flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., If you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., Cake in a cool oven with the door open to dry, or in a draught in an open window., Almond frosting (marzipan icing recipe), Whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., Chocolate frosting, Whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., Plain chocolate icing, Put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., All who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., Tutti frutti icing, Mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., Sugar icing, Extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., Take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., Ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

Crescent roll dough (they make it without the triangle shaped cuts in it now, so if you can find it, use it. if not, the ), Part-skim ricotta cheese, Light cream cheese, Chopped fresh rosemary, Honey, Sliced canned mango (in light syrup), Grapes (halved ), Chopped dates, Canned mandrin orange section (in light syrup, any fruit of your liking will do fine. you could even use nuts too if you want, i wo), Honey, White wine, Lemon juice, Splenda granular (or sugar ), Light syrup , from canned fruit

Quesadillas, I have cooked plenty of quesadillas on the grill ., I usually used american and cheddar cheese grated together and i would do a chicken , a beef and a veggie 1 on the grill., I had several large cast iron flat griddles ( brushed with butter) i put on the grill, because i always had to cook a bunch of these and the griddle would hold about 4 if you are only cooking a small amount, using just the grill after oiling would be fine., Meat and chicken were spicy and the cheese only was plain and you could put pico de gallo on any of them. we made them like a taco in flour tortillas (tortilla folded over in half). the veggie ones had thin sliced tomatoes, jalapenos or red jalapenos, scallions, cilantro and cheese. brush with butter and grill them or just lay them on the griddle if you have 1. these cook fairly fast., Keep it simple keep it good, Later, Tom

Chicken breasts (or whatever pieces you like), Cheese soup (any will do, we like it with broccoli , too), Cream of chicken soup, Garlic (i use powder so dh can tsp see it), Onion (i use powder so dh can tsp see it), Black pepper, Rice (we like basmati )

Dried corn husks, Lard or vegetable shortening (i used . it adds flavor. it s not that bad once in a while, it s a saturated fat yes, but vegetable shortening is a trans fat, and i think that s worse for you. you can render your own using the cut off fat from pork roast and pork chops. do not use salt pork or bacon - ask your butcher for about 1 1/2 lb of pork fat), Baking powder, Blue corn meal ( is coarser than yellow, but if you want to make yellow tamales, get masa harina for tamales), Water, Chicken stock, preferably homemade, Salt, Poblano chilies, seeded and cut into a small dice, Fresh or frozen corn (thawed if frozen ), Monterey jack cheese , cut into a small dice