1111 mincemeat that Recipes

active dry yeast, warm milk temp. ( 110 to 115 ) divided, sugar, butter or margarine, softened, eggs, beaten, salt, ground cinnamon, ground allspice, ground cloves, mace, all-purpose flour, prepared mincemeat, sugar

chopped pecans, sugar, butter or margarine, melted, dry mincemeat, water, vanilla ice cream, softened, grated orange rind, ground cinnamon, ground ginger, ground allspice, garnishes: toasted chopped pecans , ground cinnamon

egg yolks, whole milk, sugar, grated lemon peel, salt, vanilla extract, prepared mincemeat, lemon juice, prepared angel food cake (8 to 10 oz), heavy whipping cream, sugar, red and green candied cherries , optional

prepared mincemeat, unbaked pastry shell (9 inches), egg, canned pumpkin, sugar, ground cinnamon, ground ginger, ground nutmeg, salt, evaporated milk

butter, softened, sugar, divided, egg, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, condensed mincemeat, cut into small pieces, egg white, lightly beaten

active dry yeast, warm milk (110o to 115o), divided, sugar, butter, softened, eggs, beaten, salt, ground cinnamon, ground allspice , cloves and mace, king arthur unbleached all-purpose flour, prepared mincemeat, sugar

king arthur unbleached all-purpose flour, brown sugar, baking powder, ground cinnamon, baking soda, eggs, beaten, prepared mincemeat, applesauce, apple juice, butter, melted, sugar, cornstarch, water, butter, grated lemon peel, lemon juice

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.

all-purpose flour, baking powder, cinnamon, white sugar, egg, apple cider, vegetable oil, apple, peeled, cored and chopped, prepared mincemeat, sugar, cinnamon, apple cider , or as needed

flour, baking powder, eggs, slightly beaten, non such mincemeat, eagle brand milk, mixed candied fruit, walnuts

a.p. flour, baking powder, salt, soft butter, brown sugar, eggs, all bran, vanilla flavoring, prepared mincemeat

pastry for a double pie crust, mincemeat, apple peeled cored and thinly sliced, sharp cheddar cheese grated, egg yolk, water

shortening, sugar, egg, beaten, all-purpose flour, baking soda, salt, prepared mincemeat, vanilla extract

stale french bread loaf, butter or margarine, onion, chopped, celery ribs, chopped, prepared mincemeat, chopped pecans, toasted, dry white wine, chopped fresh parsley, chopped fresh or 1 tsp dried sage, salt, pepper, eggs, lightly beaten

pastry for 1 double-crust (9-inch) pie, prepared mincemeat, bourbon sauce

whole-berry cranberry sauce, mincemeat, orange juice, vanilla ice cream

pastry for double-crust pie (9 inches), cherry pie filling, prepared mincemeat, orange marmalade, chopped walnuts, king arthur unbleached all-purpose flour

butter, softened, sugar, eggs, prepared mincemeat, king arthur unbleached all-purpose flour, baking powder, baking soda, ground cinnamon, salt, chopped pecans, brown sugar, butter, cubed, sugar, half-and-half cream, rum extract, dozen pecan halves