125 olive hand cream Recipes

zucchini (large, chopped into 1/2-inch chunks or sliced , it doesn tsp matter), onions (cut into 1/8ths), carrots, sliced, stalks celery, sliced, garlic (top sliced off to expose cloves), bell peppers, any color, quartered, olive oil (or as desired), diced tomatoes (you may use 8 small or 4 large fresh tomatoes), chicken broth, white wine, whipping cream (optioinal), sweet basil , a large handful, salt, pepper, parmesan cheese (grated or sliced on top )

refried beans, mexican cheese (1 bag, shredded ), sour cream (1 regular tub ), pico de gallo, ripe avocados, lettuce (shredded, 1 small bag is good ), black olives (chopped ), roma tomatoes (chopped ), green onion (only the green lower or root halves, chopped), cilantro (about a hand-full, chopped), garlic (minced ), lime juice

extra virgin olive oil, chicken tenders (not breaded ), salt & freshly ground black pepper, garlic cloves, chopped, green bell pepper, cored, seeded and chopped, onion, chopped, jalapeno pepper, minced (don tsp touch your eyes after cutting pepper until you have washed your hands), celery ribs, finely chopped, ground cumin, ground coriander, yellow corn tortilla chips (about 4 handfuls ), hot sauce such as tabasco sauce, chicken stock (store bought works fine unless you want to make it homemade) or 1 quart broth (store bought works fine unless you want to make it homemade), sour cream, for garnish, limes , juice and zest of, combined, fresh cilantro leaves (chopped ), scallions, thinly sliced (green onions, use both the white and green parts)

coarse salt, pepper, olive oil, red onion, chopped, garlic cloves, minced, vodka (optional), tomatoes with juice, lightly crushed with hands, dried oregano, heavy cream, rigatoni pasta, baby spinach, smoked chicken sausage , halved lengthwise and sliced 1/4 inch thick, fontina cheese, 4 oz cut into 1/2-inch cubes and 2 oz coarsely grated, grated parmesan cheese

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.

french bread , halved lengthwise, dijon mustard, chipotle nonfat sour cream, roasted red bell pepper, seeded and sliced, oyster mushrooms, marinated and cooked (sauteed ), handful lightly sauteed spinach, nicoise olives, pitted and thinly sliced, low-fat white cheddar cheese, dill pickle thinly sliced lengthwise into long, fat (broad) slices

vegan hamburger bun of choice, vegan soy burger, tofutti cream cheese, capers, portabella shroom, handful of fries, olive oil (2-4 tbsp)

philadelphia cream cheese, softened, dried beef, chopped or shredded, sliced black olives, drained, patted dry, green onions, thinly sliced, pecans , hand chopped coarsely, enough to cover outside of ball

potatoes, peeled and cut into chunks, salt & pepper, extra virgin olive oil, apple-smoked bacon, thick sliced chopped up, ground sirloin, onion, chopped, button mushroom, quartered, butter, all-purpose flour, beef stock, worcestershire sauce, sour cream, blue cheese (buy the triangle and crumble by hand), chives, paprika

bacon, chopped, boneless beef shank, trimmed and cut into 2-inch cubes, kosher salt and freshly ground black pepper, all-purpose flour, olive oil, onions, chopped, garlic cloves, minced, roasted red bell peppers, peeled and sliced, hungarian sweet paprika, caraway seeds, toasted and ground, red wine vinegar, whole peeled tomatoes , hand crushed, low-sodium beef broth, russet potatoes, peeled and thickly sliced, sour cream, chopped flat-leaf parsley, for garnish

spanish chorizo, casing removed and coarsely chopped, ground pork or beef, worcestershire sauce, smoked sweet paprika , a scant palmful, kosher salt and freshly ground black pepper, extra-virgin olive oil, for drizzling, manchego cheese, shredded, avocados, lemon, juiced, garlic , pasted or grated, a small handful fresh cilantro leaves , optional, light cream, slider rolls or split brioche rolls, bibb lettuce leaves, for topping, sliced plum tomatoes, for topping, sliced small red onion, for topping

roasting chicken, olive oil, butter, onion, peeled and finely chopped, garlic cloves, peeled and finely chopped, sweet paprika, hot paprika, smoked paprika, flour, chicken stock, handful flat leaf parsley, chopped, red peppers, seeded and cut into 1cm strips, tomatoes, chopped, sour cream

russet potatoes (or two very large potatoes), onion, garlic cloves (for lovers(1 is probably enough), loosely packed cilantro (large handful from the bunch), egg, beaten, sour cream, breadcrumbs (italian style ), bisquick (or other pancake mix), grated parmesan cheese (not shredded ), salt, pepper, olive oil or butter, to cook in

english muffins, imitation crabmeat , shreadded coarsely, english salad cream or 1 tbsp miracle whip, old bay seasoning, white pepper, worcestershire sauce, diced red bell peppers, chopped celery, green onion, sliced, olives, chopped, smoked turkey breast, halved, handful romaine lettuce, finely shredded or alfalfa sprout, crisp crumbled bacon

extra virgin olive oil, onions, thinly sliced, sugar, garlic cloves, minced, caraway seeds, toasted and ground, bacon, chopped, beef shank or 2 1/2 lbs beef shoulder, cut into 2-inch cubes, kosher salt, fresh ground black pepper, all-purpose flour, roasted red peppers, peeled and sliced, sweet hungarian paprika, minced fresh thyme (optional), minced fresh marjoram (optional), bay leaf, balsamic vinegar, whole canned tomatoes , hand crushed, low sodium chicken broth or 6 cups low sodium beef broth, sour cream (add more if necessary), chopped flat leaf parsley, for garnish, egg yolks, egg, milk, all-purpose flour (about 3 cups), nutmeg, salt, fresh ground pepper, salt, fresh ground black pepper, unsalted butter or 3 oz unsalted margarine

salt, orecchiette, extra-virgin olive oil, crimini mushrooms, thinly sliced, ribs celery from the heart with leafy tops, chopped, shallots, chopped, garlic, chopped, grape tomatoes, pepper, green peas, lump crabmeat , picked through for shell pieces, a few dashes hot sauce, dry white wine, seafood stock , clam juice or chicken stock, cream , eyeball it, a handful fresh flat-leaf parsley, finely chopped, fresh tarragon, leaves chopped, grated pecorino romano , optional

a pinch of saffron threads, mayonnaise, and a half tbsp of whipping cream, lemon juice, scallops with the roe attached, butter, olive oil, handfuls of mixed salad leaves, handful of small chevril leaves

extra-virgin olive oil, ground pork, ground cumin, ground coriander, salt and freshly ground black pepper, hominy, red onion, chopped, garlic, grated or chopped, jalapeno or serrano peppers, chopped, tomatillos (14 to 16 if small), peeled and coarsely chopped, a handful cilantro or parsley leaves, avocados, limes, honey, flour tortillas, pepper jack cheese, shredded, sour cream , to pass at table