6768 me do it ed Recipes

Peel a banana from the bottom and you won tsp have to pick the little stringy things off of it. that s how the primates do it., Take your bananas apart when you get home from the store. if you leave them connected at the stem , they ripen faster., Store your opened chunks of cheese in aluminum foil. it will stay fresh much longer and not mold, Peppers with 3 bumps on the bottom are sweeter and better for eating. with 4 bumps on the bottom are firmer and better for cooking., Add a tsp of water when frying ground beef. it will help pull the grease away from the meat while cooking ., Reheat pizza, Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to medium-low and heat till warm. this keeps the crust crispy. no soggy micro pizza., Easy deviled eggs, Put cooked egg yolks in a zip lock bag. seal , mash till they are all broken up. add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. just throw bag away when done easy clean up., Expanding frosting, When buying a canned frosting, remove frosting to a mixing bowl and beat with your electric mixer. the amount will come close to doubling., Squirrel away, Keep squirrels from eating your plants sprinkle your plants with cayenne pepper. the cayenne pepper doesn tsp hurt the plant and the squirrels won tsp come near it., Flexible vacuum, Get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. it can be bent or flattened to get in narrow openings., Reducing static cling, Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. same thing works with slacks that cling when wearing panty hose. place pin in seam of slacks and -- at da! -- static is gone., Measuring cups, Before you pour sticky substances into a measuring cup, fill with hot water. dump out the hot water, but don tsp dry cup. next, add your ingredient, such as peanut butter, and watch how easily it comes right out., Foggy windshield, Hate foggy windshields buy a chalkboard eraser and keep it in the glove box of your car. when the windows fog, rub with the eraser! works better than a cloth, Reopening an envelope, If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. viola! it unseals easily., Conditioner, Use your hair conditioner to shave your legs. it s a lot cheaper than shaving cream and leaves your legs really smooth. it s also a great way to use up the conditioner you bought but didn tsp like when you tried it in your hair..., Goodbye fruit flies, Get rid of pesky fruit flies , take a small glass fill it 1/2 with apple cider vinegar and 2 drops of dish washing liquid, mix well. you will find those flies drawn to the cup and gone forever, Get rid of ants, Put small piles of cornmeal where you see ants. they eat it , take it home, can tsp digest it so it kills them. it may take a week or so, especially if it rains, but it works & you don tsp have the worry about pets or small children being harmed

Milk, Lukewarm water, Butter, Salt, Sugar, Special dry milk or nonfat dry milk, Potato flour or heaping 3/4 cup potato flakes, King arthur unbleached all-purpose flour, King arthur 100% organic white whole wheat flour, Instant yeast, Use all-purpose flour exclusively, if you like ; but believe me, your family will never notice the substitution of a cup of organic white whole wheat flour for part of the all-purpose

Good grade fresh strawberries , washed and stem removed, Vanilla ice cream mixed with cream cheese or kulfi ice cream ...., Some golden strings and plastic wraps

Oil, Green bell pepper, diced, Onion, diced, Garlic clove, minced, Bay leaf, Salt, Pepper, Diced chili ready tomatoes (do not drain), Kidney beans (do not drain) or 1 (15 oz) can pinto beans (do not drain), Cooked brown rice, Sharp cheddar cheese, shredded, Sour cream (to garnish )

Enough oil, Ginger (finely chopped ), Garlic clove (finely chopped ), Chives (thin round slices), Spoon of chipotle pure, Won ton sheets or 4 large flour toritllas (if can tsp find the ), Shrimp (remove shell and vein but live the tail), Egg yolk (to seal), Spoons of cilantro (finely chopped ), Hard cream cheese (cut a little smaller then the size of the shrimp), About a hand full of baby spinach (thinly sliced ), Sweet and sour sauce (you can buy it) or kabayaki sauce (you can make it) or eel sauce (which ever you want either 1 goes great) if you want to make this sauces the recipe and ingredients are on the bottom of the directions.

Vegetable or low-sodium chicken broth, Fresh ginger, peeled and thinly sliced, Scallions, chopped, green and white parts kept separate, Fresh squeezed orange juice, Extra virgin olive oil , or grapeseed oil, Carrot, peeled and finely diced, Grated fresh ginger, Grated orange zest, Arborio rice, Sake , mirin (a sweet rice wine) or white wine, Yogurt cheese (to make , take non-fat or low-fat plain yogurt and put it into a fine colander with either paper towels or a coffee filter. set it over a container to collect the moisture and allow it to drain for 6 hours or overnight, but i have done this in as short as an hour, while not cheese it s still lost a lot of liquid. scoop the cheese out of the filter) or greek style yogurt or heavy cream, Salt and freshly ground pepper, to taste

Now this can get a little hare-y...cuz you will be needing for the weight of the rabbit liver,the same weight of fresh pork meat.being sure that the pork meat has some fat on it...grind the two together...and mix it up., Note:may use duck ,goose,deer,squirrel,pheasant,moose...what ever your hunting., In 1 gallon of water add 1/6 oz... tender quick ...you may want a dab more ., Add 2 tbsp salt ., Place the meat in this ,break up into small meaty pieces., Leave this in the water ,for 1 day,no longer,you don tsp want it to drown., Give it mercy ,and ressurrect it from it s watery grave., Get fresh...ground black pepper ,and salt., Add 1 tsp liquid smoke to every two lb of meat., You may add whatever pleases you on the spices,such as,garlic ,onion powder,ect., Place in baking pan ,and bake at 325 degrees for about 4 hours., Let it cool off ., Liverwurst is actually ready to eat now...however,if you wish not to eat it right away., Grind it up again ,place just enough fat to it to make it hold together well., Form into rolls...wrap up ...and place in cooler...bring out later... and enjoy.

You will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), Sponge, Bread flour, Warm water(110 degrees ), Instant or rapid rise yeast, Dough, Bread flour, Instant or rapid rise yeast, Warm water (110degrees), Salt, Glaze, Egg beaten with 2 tbsp water, Directions: this recipe requires 2 days... so plan ahead ., Day 1, Make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., Day 2, In a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., Turn the dough on a lightly floured counter top. form into a nice ball ., Place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., After the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., Repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., Shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., Shaping the baguettes, Work with 1 piece at a time. gently pat the dough into a rectangle., Gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., Flour your hand and create a large crease down the middle., Top and the bottom of the dough together making sure it is secure ., Gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., Remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., After about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, Recipe was adapted from america s test kitchen baking cookbook .

Shrimp (cooked ), Scallops (small), Broccoli floret, Baby carrots, Onion, sliced, Green peppers or 1 red pepper, Olive oil, Garlic (approx. 1 tbsp each but do a taste on the pepper), Oregano (approx. 1 tbsp each but do a taste on the pepper), Pepper (approx. 1 tbsp each but do a taste on the ), Fresh basil (approx. 1 tbsp each but do a taste on the pepper), Lemon wedges or juice, Spaghetti, # 11 works great

Pork fat, cut into 1 inch cubes (do not use bacon or salt pork), Pork fat, cut into 1 inch cubes (do not use bacon or salt pork)

Healing properties, Almond -- contains flavonoids , which act as antioxidants, keeping the body healthy and young, it s rich in vitamin e, which nurtures the blood and is good for the heart., Cinnamon - warming , anti-inflammatory, and anti-bacterial, it helps control blood-sugar level., A good martini or, Irish cream, Heals all ills

Seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., Http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, Basic steps for cooking tempura, Prepare the ingredients ., Make tempura batter ., Heat vegetable oil in a deep pan to 340-350f degree., Lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., Drain tempura on a rack ., Serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., Tempura batter recipe - japanese recipe, Http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, Egg, Ice water, All purpose flour, Preparation, Beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., Add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., Tempura dipping sauce recipe, Tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., Dashi soup stock, Mirin, Soy sauce, Sugar, Preparation, Put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., Tips for making crispy tempura, By setsuko yoshizuka, Tip 1: ice, Use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., Tip 2: batter (tempura batter recipe), Do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., If you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., Tip 4: oil temperature, Check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

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.

Wide egg noodles, Chili-o seasoning (more if you like it spicy, less if you don tsp) or 0.5 (2 oz) package taco seasoning mix (more if you like it spicy, less if you don tsp), Cream of mushroom soup, Cream of tomato soup, Grated cheese, Salt and pepper

Green tea leaves, Salt, Udon noodles, Fresh ground black pepper, Mirin (optional) or 1 tbsp sugar (optional), Chopped tomato , added to the broth as it simmers (optional), Cayenne (optional) or 1 -2 pinch other ground dried chile, added to the broth as it simmers (optional), Cubed tofu , added to the broth when the noodles are nearly finished cooking (optional), Precooked small bean , added to the broth when the noodles are nearly finished cooking (like soybeans, adzuki, edamame, or mung) (optional), Scrambled eggs , added to the broth when the noodles are nearly finished cooking (optional), Grated peeled fresh ginger , added to the broth as it simmers (optional), Sheets nori, lightly toasted and cut into 1-inch strips, for garnish (optional), Sesame seeds , used as a garnish (optional), Black mustard seeds (to garnish ) (optional), Nuts , like pistachios, cashews (optional) or 2 tbsp hazel , toasted and used as a garnish (optional), Dab wasabi paste (to garnish ) (optional), Sliced onion , added to the broth as it simmers or as a garnish (optional), Handful of julienned cucumber , added to the broth as it simmers or as a garnish (optional), Shredded lettuce (optional) or 1 -2 cup cabbage, added to the broth as it simmers or as a garnish (optional), Mung bean sprouts , added to the broth as it simmers or as a garnish (optional), Candied ginger , added to the broth as it simmers or as a garnish (omit the mirin or sugar) (optional)

Venison chops, Juniper berries, Coriander seeds, Star anise, Salt, Black peppercorns, Olive oil, Shallots, minced, White mushrooms, cleaned, trimmed and sliced, Dry red wine, Salt and freshly ground black pepper, Bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready), Salt

I have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., We bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., I took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., I put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., A few sliced button mushrooms would be an option

All-purpose bleached flour (she notes: this flour is softer than unbleached flour and helps to make tender pancakes), Sugar, Salt, Baking powder, Baking soda, Buttermilk, Milk, Egg, Unsalted butter, melted, Vanilla extract, Vegetable oil for griddle, Variations, Lemon poppy seed pancakes : follow pancake recipe, whisking 1 tsp. of finely grated lemon zest and 1 tsp. of poppy seeds into the dry ingredients., Orange cardamom pancakes : follow pancake recipe, whisking 1tsp. of finely grated orange zest and 1/4 tsp. ground cardamom into the dry ingredients., Gingerbread pancakes : follow pancake recipe, substituting 4 tsps. of molasses for the sugar and adding it to the wet ingredients, then whisking 1/2 tsp. ground cinnamon, 1 1/2 tsps. ground ginger and 1/8 tsp. ground cloves into the dry ingredients., Chocolate chip pancakes : follow pancake recipe, sprinkling 1 tbsp. of miniature chocolate chips over the uncooked side of each pancake as it cooks., Banana nutmeg : follow pancake recipe, whisking 1/2 tsp. nutmeg into the dry ingredients and dropping 5 or 6 thin slices of banana (you ll need 2 small bananas total) over the uncooked side of each pancake as it cooks., Ginger pancakes : follow pancake recipe, whisking 1 tsp. ginger into the dry ingredients and sprinkling 1 tbsp. of finely chopped crystallized ginger (about 1/2 cup total) over the uncooked side of each pancake as it cooks., Lemon blueberry : follow pancake recipe, whisking 1 tsp. finely grated lemon zest into the dry ingredients and sprinkling about 2 tbsp. frozen blueberries (you ll need about 1 cup total) over the uncooked side of each pancake as it cooks., Almond pancakes : follow pancake recipe, substituting 1 tsp. of almond extract for the vanilla extract., Corn pancakes : flowwow pancake recipe, reducing flour to 3/4 cup and whisking 1/2 cup fine yellow corn meal into dry ingredients, and sprinkling 2 tbsp. of frozen corn (about 1 cup total) over the uncooked side of each pancake as it cooks.