87 perfect boiled perfect Recipes

ground pork, scallions minced, garlic cloves minced, sherry ( i used red cabernet wine with excellent results), apple cider or rice vinegar, red chili sesame oil, teriyaki sauce, low-sodium soy sauce, fresh wonton wrappers at room temperature (found usually in your vegetable section by the tofu and bean sprouts section in your grocery store), pot with boiling water, cold water, waxed paper sprayed with pam or wet with water to keep prepared wontons not sticking until ready to boil, perfect dipping sauce, scallions minced super fine, low -sodium soy sauce, teriyaki sauce, red chili sesame oil

golden buttery potato s boiled and diced, white or yellow onions chopped, do-it spicy mustard, do-it hellish relish, mayonnaise, whole eggs hard boiled and diced

celery, finely chopped, onion, finely chopped, fat-free mayonnaise, dijon mustard, dill pickles, finely chopped, hard-boiled eggs, finely chopped

butter, mayonnaise , i use kraft light, peas, drained, hard-boiled eggs, finely chopped, salt, ground black pepper

sliced fresh or frozen rhubarb, thawed, boiling water, sugar, king arthur unbleached all-purpose flour, quick-cooking tapioca, egg, cold water, pastry for double-crust pie (9 inches), butter

potatoes, pre cooked, spring onion, thinly sliced, egg, boiled, cold, mayonnaise or 1/3-1/2 cup salad cream, salt, pepper , course black

red potatoes (skin on and cubed ), hard-boiled eggs, chopped, mayonnaise (reg or light but not salad dressing), sour cream (regular or light ), sugar, cider vinegar or 3 tbsp red wine vinegar, prepared mustard, instant minced onion, celery seed, salt and pepper

red potatoes, hard-boiled eggs, diced, dill pickles, shredded, mayonnaise, mustard, bacon, crumbled, salt, pepper, dill

eggs , large, white vinegar, water, salt, garlic cloves, peeled, whole, bay leaves, salt, white vinegar, water for boiling the egg

shrimp , no matter the size of ,cover with water so there is at least 1 to 2 inches of water covering s, cider vinegar, old bay seasoning , to taste, spices , to own liking,if desired

boiling water, lemon jell-o gelatin, vinegar or 2 tbsp lemon juice, salt, cold water, diced celery, shredded cabbage, dried onion flakes, chopped pimiento, mayonnaise (best foods , helmann s, or vegenaise)

boiling water, lemon jell-o gelatin, vinegar or lemon juice, salt, cold water, diced celery, shredded cabbage, dried onion flakes, chopped pimiento, mayonnaise (best foods , helmann s, or vegenaise)

boiling water, unsweetened cocoa powder, all-purpose flour, baking soda, salt, baking powder, butter, softened, white sugar, eggs, vanilla, heavy cream, vanilla, sugar, butter, sugar, vanilla, unsweetened cocoa powder

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

peach gelatin, boiling water, low-fat plain yogurt, sliced peaches, drained

dozen hard boiled eggs, tip: eggs peel easily if they are at least 5-7 days old .), mayonnaise, sour cream, red wine vinegar, milk, sugar, salt and pepper to taste, green olives stuffed with pimento, salt and pepper, paprika