345 not other Recipes

ice, peach schnapps, orange juice, grapefruit soda (or wink, do not substitute with any other soda), maraschino cherry juice, maraschino cherry, fresh pineapple (optional)

baking potatoes, granulated sugar, salt, garlic salt, extra-spicy chili powder, pam cooking spray (not butter flavor) or other nonstick cooking spray (not butter flavor)

chocolate wafer cookies, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, dark brown sugar, ground nutmeg, hot melted unsalted butter, whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, chopped, kahlua or other coffee-flavored liqueur, cream cheese, room temperature, sugar, all purpose flour, dark rum, instant espresso powder or coffee crystals, ground whole espresso coffee beans (medium-coarse grind), vanilla extract, mild-flavored (light) molasses, eggs, sour cream, sugar, vanilla extract, espresso coffee beans (optional)

active time : 1 3/4 hours, start to finish: 6 1/2 hours (plus 1 to 2 days for flavor to develop), dried ancho chiles (4 large), stemmed and seeded, garlic cloves, 3 of them finely chopped, salt , or to taste, cumin, chili powder (not pure chili), well-marbled beef brisket or boneless chuck, (trimmed and cut into 1 1/2 to 2-inch pieces), vegetable oil, whole tomatoes in juice, canned chipotle chiles in adobo sauce, coarsely chopped fresh cilantro, white onion, chopped (4 cups), dried oregano (preferably mexican), crumbled, serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version), beer (not dark ), water, cooked pinto beans (optional; 30 oz. can), rinsed if canned, accompaniments: cubed avocado ; chopped white onion; shredded cheddar; chopped fresh cilantro; sour cream and corn bread

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.

ears fresh corn on the cob, mayonnaise (not miracle whip or other sweet ), mexican queso fresco, crumbled (may substitute with monterrey jack, grated, feta, or mix of both), chili powder, lime juice, salt & pepper

cucumber, sliced, fresh tomatoes, sliced (roma or other small varieties work best), fresh pita bread, feta cheese (whole, not crumbled ), olive oil, fresh basil, chopped

head napa cabbage (approx . 7 lbs), kosher salt (please be aware that different types of salt have different saltiness levels), sweet rice flour, water, coarse gochugaru (you can use up to 2 cups depending on your heat tolerance, do not use any other substitutes. korean ), scallions (cut on bias), fish sauce, white sugar, garlic cloves, minced, fresh ginger, grated

whipping cream, unsalted butter, bittersweet (not unsweetened ) or semisweet chocolate,chopped, sour cream, orange liqueur, grated orange peel, powdered sugar, unsweetened cocoa powder, imported white chocolate (such as lindt), chopped, bittersweet (not unsweetened ) chocolate, chopped, candied violets (optional), rose leaves and miniature white roses or other small flowers

buttermilk, sugar, butter (not spread or tub product) or 1/2 cup other shortening, melted (not spread or tub product), salt, baking soda, rye flour, coarsely ground (you may need to adjust the quantity, depending on the texture of the dough)

whipping cream, orange peel, grated, bittersweet chocolate, finely chopped (not unsweetened or semisweet chocolate), grand marnier (or other orange liqueur), angel food cake (or lb cake), strawberry, hulled, kiwi fruit, peeled, each cut into 4 rounds, pear, cored , cut into 1-inch pieces, banana, cut into 8 rounds, orange, peel and white pith removed, cut into sections, dried calimyrna fig, dried apricot halves

unsweetened cocoa powder (not dutch-process), boiling water, bittersweet chocolate, chopped (not unsweetened ), sour cream, vanilla extract, vanilla extract, all-purpose flour, baking soda, salt, unsalted butter, softened, granulated sugar, light brown sugar (firmly packed ), eggs, heavy cream, bittersweet chocolate (fine-quality chopped ), unsalted butter, softened, freshly grated orange zest, cointreau liqueur or 1 tbsp other orange-flavored liqueur, egg yolks, sugar, fresh orange juice, unsalted butter, softened, lemon juice, fresh, sugar, water, egg whites, cream of tartar, unsalted butter, cut into pieces and softened to cool room temperature, salt, orange zest

textured vegetable protein, quick-cooking rolled oats (not instant ), old bay seasoning, ground black pepper, mustard powder, water (almost boiling), ketchup, soy sauce (or tamari or bragg s), tahini (or any other nut or seed butter), nutritional yeast (flake kind, not powdered ), whole wheat pastry flour

unbleached white flour, baking soda, cinnamon (optional, but included in nutrition ), salt, unsweetened cocoa powder (not dutch-process), unsweetened cocoa powder (not dutch-process), demerara sugar (or other vegan sugar), canned prunes, pureed (use 1/2 cup), soy yogurt (use 1/3 cup), vanilla extract, balsamic vinegar

whole wheat pastry flour, wheat bran (real , not cereal), oats (not instant ), ground flax seeds, baking soda, pumpkin pie spice, splenda sugar substitute (or other sugar substitute), nonfat milk (or soy milk), canned pumpkin (normal , not the pumpking pie filling variety!), grated carrot

zucchini, sliced, onion, finely chopped, minced garlic clove (according to your taste), extra virgin olive oil, frozen artichoke hearts (defrosted), sherry wine (not cooking sherry), whole wheat penne (or other whole grain pasta), grated fresh parmesan cheese (not the stuff in the green can), salt and pepper

dried chickpeas, all-purpose flour, salt, baking soda, onion, halved (don tsp bother to peel it), fresh thyme, olive oil (not extra-virgin), maldon or other sea salt, red chile pepper, onion, fat cloves garlic, leaves from 4 to 5 sprigs thyme, olive oil (not extra-virgin), good slug extra-virgin olive oil

ground beef, peeled canned tomatoes (not diced ), kidney beans (whichever is preferred) or 2 (15 1/2 oz) cans pinto beans (whichever is preferred), hunts or other brand chili sauce, chili powder, chopped onion, chopped green pepper, salt (pinch or tsp), black pepper (pinch or tsp)