14333 pastry wrapped that away Recipes

lean boneless pork loin, well trimmed ,cut into 1/4 inch thick strips, onion, thinly sliced, garlic, minced, minced fresh ginger, cabbage and carrot coleslaw mix (i use the 1 that has carrots & red in it), red bell pepper, sliced, bean sprouts, sake, hoisin sauce, soy sauce, flour tortillas, plum sauce , for spreading on tortillas

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.

whole wheat pastry flour (sifted), brown sugar, baking powder, baking soda, salt, egg whites, fat free sour cream, vanilla, blueberries, lemon zest, brown sugar, low-fat margarine (smart balance spread), flour

butter, at room temperature, cream cheese or quark, at room temperature, flour, salt, sugar, any kind of filling that you like

pears, cored and peeled but stems intact, sugar, cinnamon, grated nutmeg, ground fennel, black pepper, raisins, ouzo, butter, sheet puff pastry, cut into 6 rectangles, egg , lightly beaten together with, water

salmon fillet, skinned and all bones removed, fresh mushrooms, green onions, butter, eggs, hard boiled, grain rice, cooked, lemon juice, puff pastry sheet, egg, beaten, salt and pepper

sheet pepperidge farm puff pastry, egg, water, honey mustard, turkey or beef kielbasa , cut into 8 pieces

pepperidge farm puff pastry, thawed, egg, water, frankfurters , cut in half crosswise, prepared mustard

recipe pastry for a 9 inch single crust pie, apple - peeled, cored and sliced, white sugar, all-purpose flour, ground cinnamon, ground nutmeg, lemon juice, white sugar, all-purpose flour, butter

flour tortilla, i like to use the uncooked kind and cook myself, they taste so much better than the dried, old store, deli ham, deli turkey, onions , dip the store bought chip dip variety usually found in the refrigerated produce section, spinach leaves, cleaned and dried, shredded carrots, shredded cheese , any kind that your kids like, bell peppers

little smokies, bacon, brown sugar, vinegar, hot sauce (if you want to that is!), be doubled for larger party

whole wheat flour (i used a mixture of this and whole wheat pastry flour), cream of tartar, baking soda, salt , eyeball it, splenda sugar substitute , for baking large ones, fat-free buttermilk, plain fat-free yogurt, vanilla extract, butter buds or 2 tsp any other fat free butter flavoring

grain white rice, butter, minced leek (white and pale green parts only), fresh shiitake mushrooms, stemmed, chopped, sheets frozen puff pastry (1 17 1/4-oz package), thawed, egg beaten with 1 tbsp water, bottled clam juice, dry white wine, creme fraiche or whipping cream, minced fresh dill

phyllo pastry sheets, thawed, butter, melted, brie round, chilled (i use a triple cream brie), red pepper jelly

puff pastry sheet , 1 3x4-inch piece (buttered), baby asparagus , freshly steamed al dente, gorgonzola (blue cheese substituted if necessary), salt and pepper

phillips crabmeat, stalk green onion, minced, tabasco sauce, best food mayonnaise, brie cheese, sheet pepperidge farm puff pastry, thawed, egg yolk, mixed with, water

port wine, chopped basic mirepoix, crumbled maytag blue cheese, chopped roasted walnuts, poached pears , cored from the bottom leaving the stem intact, prepared puff pastry sheets 8 by 10 inches, split in half, egg wash--1 egg mixed with 1 tsp water, roasted walnut pieces, snipped chives, sugar, water, vanilla bean, champagne, pears, peeled

stilton cheese (about 4 oz), dried black mission figs, prosciutto slices, cut lengthwise in half, sheets fresh phyllo pastry or frozen, thawed, unsalted butter, melted, ruby port, balsamic vinegar, sugar, whipping cream, pine nuts, toasted