15912 now that meat ball Recipes

onion, chopped, garlic clove, minced, olive oil, tomatoes, tomato paste, water, sugar, salt, pepper, dried oregano, bay leaf, dry bread, sliced, lean ground beef, eggs, romano cheese, grated, parsley, chopped, garlic clove, minced, oregano, crushed, salt

ground pork, ground beef, onion diced, bread without crust moistened in water, potato shredded small, carrot shredded, diced parsley, diced dill, diced garlic cloves, eggs, salt and pepper, flour, oil (i use sunflower or canola)

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.

tomato, chopped, sliced onions, chopped green bell pepper, fresh cilantro, cooking oil, beef , meat stew (cut small), cumin, black pepper, salt, bouillon , powder tomatoe and chicken flavor (preffer knorr), chipotle chiles in adobo (1 tbsp of the sauce is needed only), chipotle pepper (also from that same 7 oz. can), sazon goya culantro con achiote, water

zucchini , sliced very thin lengthwise, i use a mandolin to get them even, low-fat ricotta cheese, low fat cottage cheese, spaghetti sauce , i prefer ragu super chunky mushroom, mushroom, chopped, ground meat substitute, parmesan cheese, shredded, low fat mozzarella, garlic powder, olive oil, salt & pepper

cooked long-grain rice, quick-cooking oats, onion, finely chopped, dry breadcrumbs, skim milk, dried basil, dried oregano, ground cayenne pepper, egg, beaten, wheat germ, vegetable oil

onion, diced, celery, finely diced, oil, water, organic vegetable bouillon cubes, whole wheat bread crumbs, pecans, chopped, soy sauce, sage, thyme, basil, parsley, chopped, cornstarch or 1 tbsp tapioca flour

ground beef, breakfast sausage, ground turkey, ground chicken, italian seasoned breadcrumbs, fresh onion, chopped, fresh basil leaves, chopped fine, fresh garlic cloves, minced, pepper, eggs, olive oil

breadcrumbs (fine, dry ), cream, beef, veal, pork, milk, salt, egg yolks, slightly beaten, onions, minced, pepper, allspice

corn flakes, hamburger , a good grade with less fat, onion flakes, soy sauce, black pepper, garlic powder, eggs, catcup, sauce, chili sauce, cranberry sauce, sugar, lemon juice

ground chuck, beaten egg, salt, pepper, bread crumbs, chili sauce, grape jelly

cooked frozen meatballs, catalina salad dressing, orange marmalade, worcestershire sauce, red pepper flakes

olive oil, chopped onion, garlic clove, minced, tomatoes with juice, tomato paste, sweet basil, sugar, salt, pepper, olive oil, chopped onion, garlic clove, minced, chopped spinach, thawed and drained, butter, ground beef, parmesan cheese, half-and-half, eggs, beaten, oregano, salt and pepper, to taste, manicotti, butter, flour, milk, half-and-half, salt, pepper

chicken pieces, boiled in about, water or 3 quarts prepared chicken stock, carrot, onion, stalk celery, dried parsley flakes, chicken bouillon, eggs, separated, matzo meal, schmaltz (the fat that hardens on top of the broth or you may substitute butter, shortening or a combination), salt (kosher, of course...), pepper (white , if you don tsp want to see it in the final product), diced cooked carrot (from cooking stock)

lasagna noodles, ready to cook , no pre-boiling necessary, onions, fresh garlic cloves (pressed or minced ), zucchini (courgettes), mushrooms (the browner the color, the tastier they will be), tofu (optional), shredded mozzarella cheese, soft fresh goat cheese (about 1 cup s worth), tomato puree (or you can combine tomato paste with diced tomatoes), milk, butter, flour, bay leaf, nutmeg, dried oregano, dried basil, fresh basil, chili powder (pili-pili)

vinegar (taste test at end to determine your taste), sugar, tomato sauce, catsup, molasses, water, chili powder, ground cumin, garlic powder, salt, dried red pepper flakes (less if your taste runs that way ( i like it hot), liquid smoke flavoring

water or stock, onions, peeled and quartered, carrots, peeled and cut into chunks, heads garlic, peeled and separated into cloves, marjoram, stems removed, thyme, stems removed, sea salt , or to taste, boneless pork butt, whole chicken breasts , bonein, cut into quarters, pineapple, peeled and cut into chunks, ripe plantains, in their peels, ancho chiles, pine nuts, garlic, peeled, ripe tomatoes, sliced, cinnamon, freshly grated nutmeg, cumin, thyme, stems removed, marjoram, stems removed, dried oregano, crumbled, olive oil, sea salt, freshly ground black pepper, brown sugar, broth (from cooking meats), apples, peeled, cored, and cut into chunks, prunes, pitted, grain unconverted white rice, vegetable oil, white onion, finely chopped, garlic, peeled and minced, water, stew that stains the tablecloth )

ghee (for frying , you can use butter), garam masala (for garnish ), cilantro (for garnish ), oil (for frying ), ground meat (you can use more, or less ), ginger-garlic paste (made by comining 1 part ginger with 1 part garlic in a food processor), leaves coriander, indian green chilies, eggs, water, ground onions, tomato puree, turmeric powder, garam masala, red chili powder, cumin powder, ginger-garlic paste