33 monster cooking Recipes

jumbo pasta shells (from 1 2-oz package), pasta sauce, egg, slightly beaten, ricotta cheese, shredded mozzarella cheese (4 oz), grated parmesan cheese, dried basil leaves, garlic powder, frozen cooked italian-style meatballs (from 16-oz bag), pitted ripe olives, sliced (4-6), red bell pepper , if desired, lettuce , if desired, sugar snap pea , if desired, green grape , if desired, green onion , if desired

chocolate chip cookie mix , betty crocker brand, peanut butter cookie mix , betty crocker brand, quick-cooking oats, butter or 1 cup margarine, softened, eggs, candy covered plain chocolate candies , such as m&ms

peanut butter, butter, brown sugar, granulated sugar, eggs, vanilla, baking soda, quick-cooking oatmeal, semi-sweet chocolate bit, candy-coated chocolates (i use m&m s), chopped walnuts (could use peanuts)

cubed cooked chicken breast, dried cranberries , optional, mayonnaise, chopped onion, chopped celery, salt, pepper, dinner rolls, split and toasted, process cheese sauce, pimiento-stuffed olives, pimiento strips, whole baby dill pickles , cut in half lengthwise

crisco baking sticks butter flavor all-vegetable shortening or 1/2 cup crisco butter flavor all-vegetable shortening, sugar, light brown sugar, vanilla extract, jif extra crunchy peanut butter, eggs, water, pillsbury best all purpose flour, baking soda, salt, quick-cooking rolled oats, semi-sweet chocolate chips, colorful candy covered plain chocolate candies or 1 cup regular, flaked coconut (optional)

malted milk ball cookies, rated by 1 person, rate this rate and comment create a meal idea 100s of main-dish recipes plus suggestions for simple go-with dishes to make a meal complete. prep: 35 minutes, bake : 8 minutes per batch, cool: 2 minutes, stand : 2 minutes, view nutrition facts ingredients, butter, softened, brown sugar, granulated sugar, baking soda, salt, eggs, cooking oil, vanilla, all-purpose flour, whole bran cereal, malted milk balls, crushed (12 oz)

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.

bacon, sliced, rock candy, avocado, pitted and flesh removed and reserved (see cook s note), whole milk, condensed milk, taiwanese pull bread (see cook s note), butter, softened, lychees, vodka, fresh jalapeno pepper, ice cube, shot glasses

eggs, light brown sugar, granulated sugar, salt, vanilla extract, creamy peanut butter, butter, softened, multi-colored chocolate candy, chocolate chips, raisins (optional), baking soda, quick-cooking oatmeal (not instant )

frozen hash brown potatoes, cream of mushroom soup, grated cheddar cheese, sour cream, chopped onion, butter, melted, cooked summer sausage, crushed corn flakes, butter, melted

betty crocker chocolate chip cookie mix, betty crocker peanut butter cookie mix, quick-cooking oats, butter or margarine, softened, eggs, candy-coated milk chocolate candies