3830 patrick fast tips Recipes

rolled boneless beef roast or 4 1/2 lbs sirloin tip roast or 4 1/2 lbs rump roast or 4 1/2 lbs chuck roast, dry onion soup mix, condensed cream of mushroom soup

as many chicken legs as you need for the amount of servings needed, as many chicken wing pieces as you need for serving (if the wings are whole, i suggest you cut off the tips and cut the remaining pieces at the joint to leave the wing tips and wing drummies separate), plenty of parmesan cheese (the finely grated variety), some garlic salt , if desired

organic free-range chicken (3 1/2 to 4 lbs.), cut into 8 pieces (leave out back and wing tips ), kosher or fine sea salt, divided, pepper, divided, unsalted butter, leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced, flour, dry white wine, reduced-sodium chicken broth, parsley sprigs plus 1/4 cup coarsely chopped (use tops from the roots, if tender), garlic clove, smashed, sugar, parsley roots* (2 lbs. with tops ) or small parsnips, stem ends and tips trimmed, roots peeled and cut into 1/2- by 2-in. pieces, chanterelle or cremini mushrooms, stem bottoms trimmed, gently rinsed, and cut into 3/4-in.-wide pieces, egg yolks, creme fraiche or heavy whipping cream

shortening, boiling water, dark brown sugar, dark molasses, king arthur unbleached all-purpose flour, salt, baking soda, ground ginger, ground nutmeg, sugar, divided, meringue powder, divided, cream of tartar, divided, warm water, divided, silver dragee, chocolate rock candies, mint andes candies, edible glitter, green, blue, red, brown and black paste food coloring, light bulb-shaped sprinkles, ice cream sugar cones, colored nonpareils, pretzel sticks, cookie cutters--boy , girl and dog, pastry tips--round tips #3 and 7; leaf tip #67, pastry bags, foam core board (21 inches x 19 inches x 1/2 inch), propping

bread flour, all-purpose flour, sugar, powdered milk, instant yeast (not fast rising or anything like that, just regular instant baker s yeast), egg, cold water, butter, salt

water (3/4 cup for large loaf), white bread flour (2 cups for large loaf), wheat flour (1 cup for large loaf), gluten (1 1/2 tsp. for large loaf), dry milk (1 tbsp. for large loaf), honey (1/4 cup for large loaf), salt (1 tsp. for large loaf), chicken broth (1/2 cup for large loaf), dijon mustard (2 1/2 tbsp. for large loaf), dried chives (2 1/2 tsp. for large loaf), fast rise yeast (or 2 tsp. active dry yeast, for large loaf use 2 tsp. or 3 tsp. active dry yeast)

warm water, canola oil , plus, canola oil, divided, honey, eggs, salt, bread flour, cocoa powder, instant yeast (fast-rising, or bread machine yeast), all-purpose flour, egg , for glazing

water, egg, egg yolk, vegetable oil, vanilla extract, bread flour, sugar, unsweetened dutch cocoa, gluten, salt, fast rising yeast (or 2 1/4 tsp. bread machine yeast), semi-sweet chocolate chips, water, eggs, vegetable oil, vanilla extract, bread flour, sugar, unsweetened dutch cocoa, gluten , plus, gluten, salt, fast rising yeast (or 2 1/2 tsp. bread machine yeast), semi-sweet chocolate chips

whole milk, unsalted butter , cut into pieces, bread flour, sugar, gluten, salt, fast rising yeast (or 2 1/2 tsp. bread machine yeast), whole milk, unsalted butter , cut into pieces, bread flour, sugar, gluten , plus, gluten, salt, fast rising yeast (or 1 tsp. bread machine yeast)

water, honey, sugar, bfb flour, w.w. flour, grain cereal, powdered milk, salt, margarine, fast rising yeast, water, honey, sugar, bread flour, w.w. flour, grain cereal, powdered milk, salt, margarine, fast rising yeast

lemon, sugar, nonfat organic buttermilk (see tip ), canola oil, egg, vanilla extract, white whole wheat flour or 1 cup whole wheat pastry flour (see shopping tip) or 1 cup gluten-free blanched almond flour, all-purpose flour or 1 cup all-purpose gluten-free flour, baking powder, baking soda, salt, raspberries (fresh or frozen, not thawed )

tri-tip roast or 3 lbs sirloin tip roast or 3 lbs outside round roast, trimmed of excess fat and cut into 2-inch cubes, onion, sliced, fresh parsley , scissored finely, fresh thyme, bay leaves, crumbled, black peppercorns, crumbled, olive oil, burgundy wine, lard, salt pork, rind removed , blanched 3 minutes, drained and cut into cubes, cognac or 3 -4 tbsp brandy, flour, beef stock, garlic cloves, crushed, boiling onions, peeled, butter

chocolate cake mix, chocolate pudding mix, mayonnaise, milk, eggs, chocolate morsels, vegetable shortening, for greasing cans, chocolate cake mix, chocolate pudding mix, mayonnaise, milk, eggs, chocolate morsels, tubs prepared vanilla frosting, blue, purple and pink food coloring, liquid or gel, sugar ice cream cones, princess doll, multicolored sprinkles, lollipops, empty , clean 2-cup soup cans, empty , clean 4 1/2-cup coffee can, straws or wooden skewers, pastry bag fitted with a small, plain round tip or a plastic bag with 1 corner cut off to make a small opening

quick-bread dry mix (url follows), eggs, buttermilk (see tips ), brown sugar, butter, melted, canola oil, vanilla, diced mango (see tips ), chopped pecans (see tips), plus more for topping , if desired

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

apricot nectar, all purpose flour, sugar, nonfat dry milk powder, fast-rising dry yeast, unsalted butter, room temperature, sugar, eggs, egg yolks, apricot-flavored brandy or apricot nectar, salt, vanilla extract, ground ginger, fast-rising dry yeast, water (120of. to 125of.), all purpose flour, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, moist dried apricots, quartered, golden brown sugar, ground cinnamon, powdered sugar, bittersweet (not unsweetened ) or semisweet chocolate, chopped, whipping cream, sugar, apricot-flavored brandy or apricot nectar

dried cranberries, brandy, water, pumpkin puree, nut oil, bread flour, light brown sugar, dry buttermilk ( powder), gluten, salt, pumpkin pie spice or 1 1/2 tsp apple pie spice, fast rising yeast (or 2 1/2 tsp. bread machine yeast), dried cranberries, brandy, water, pumpkin puree, nut oil, bread flour, light brown sugar, dry buttermilk ( powder), gluten , plus, gluten, salt, pumpkin pie spice or 1 3/4 tsp apple pie spice, fast rising yeast (or 1 tsp. bread machine yeast)

buttermilk, egg, unsalted butter , cut into pieces, bread flour, whole wheat flour, light buckwheat flour, dark brown sugar, orange , zest of, grated, gluten, salt, fast rising yeast (or 2 3/4 tsp. bread machine yeast), buttermilk, egg, unsalted butter , cut into pieces, bread flour, whole wheat flour, light buckwheat flour, dark brown sugar, orange , zest of, grated, gluten , plus, gluten, salt, fast rising yeast (or 1 tsp. bread machine yeast)