1573 perfect julia 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

vegetable oil, divided, cubes smoked ham (about 22 oz), butter, sliced leeks (white and pale green parts only; from 5 large), chopped celery, sliced green onions (about 8), chopped fresh italian parsley, garlic cloves, chopped, file powder, chopped fresh oregano, cayenne pepper, sliced collard greens (about 6 oz), sliced mustard greens (about 6 oz), watercress, thick stems trimmed (about 4 cups), fresh spinach leaves, sugar, low-salt chicken broth, divided, all purpose flour, perfect rice

unsalted butter, extra virgin olive oil, perfect sweet onions peeled and julienned, kosher salt, ground pepper, dried tart cherries, grenadine

sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, perfectly chocolate chocolate frosting

milk, water, egg, salt, white sugar, margarine, ground cinnamon, ground nutmeg, orange zest, bread flour, active dry yeast, raisins (optional), sugar, water

all-purpose flour, baking soda, white sugar, semisweet chocolate chips, brown sugar

cubed seeded watermelon, english (hothouse style) cucumbers, chopped, red bell peppers, chopped, onion, chopped, jalapeno pepper, finely chopped, lemon juice, olive oil, chopped fresh mint, minced fresh ginger, honey, pineapple juice, mint leaves

bacon, chopped onion, sweet onions, dry white wine, chopped fresh thyme, salt, ground black pepper, beef stock, cooking sherry, toasted french bread, gruyere cheese

yukon gold potatoes , or other waxy, boiling potatoes, cider vinegar, chicken stock or potato-cooking water, chopped onion, chopped celery, crisply cooked bacon, chopped or crumbled, chopped pickle, sweet or dill, hard-boiled eggs, peeled and sliced thin, chopped fresh chives or scallions, including a bit of their tender green, salt and freshly ground white pepper, mayonnaise , homemade if possible, sour cream (optional), crisp whole red-leaf or other lettuce leaves, canned red pimiento, diced ; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

water (105-115 f), active dry yeast, sugar, bread flour or 7 cups all-purpose flour, salt, unsalted butter, softened

all-purpose flour, salt, baking powder, baking soda, chilled shortening, chives, minced, parsley, minced, eggs, beaten, buttermilk

milk, sugar, divided, eggs, vanilla, salt, flour, cherries, pitted, powdered sugar, for garnish

egg yolks, wine vinegar or 3 -5 tbsp lemon juice, olive oil or 1 1/2-2 1/4 cups salad oil or 1 1/2-2 1/4 cups a mixture of each oil, salt, dry mustard or 1/4 tsp prepared mustard

perfect yeast breads and rolls are, high and evenly shaped., uniformly golden brown with a tender crust., even in texture with no large air holes., moist and silky with an elastic quality.

use these tips to create , bake and store your perfect cheesecake, bring all ingredients to room temperature before mixing. this usually takes 30 minutes., soften cream cheese in the microwave : place unwrapped 8 oz cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese., mix filling only until combined. don tsp over-mix ., use a springform pan so that the sides can be removed ., butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven., place springform pan on a shallow pan , like a pizza pan , or cover bottom and up 1 inch around the sides with aluminum foil to avoid leaks in the oven., place a shallow pan of water in rack below cheesecake to keep oven moist., open oven door while baking ., a perfectly baked cheesecake will be puffed around the edges. when shaken , about an inch in diameter in the center should jiggle., cool slowly (about an hour) on a wire rack, away from any drafts., store in the refrigerator, loosely covered, for up to four days ., bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter., garnishing a cheesecake should only be done within 1 to 3 hours of serving., cheesecakes taste best when brought to room temperature. this takes about 30 minutes., securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer., thaw frozen cheesecake overnight in the refrigerator .

minced shallots, dry white french vermouth or dry white wine, more chicken stock, salt and freshly ground pepper, unsalted butter (optional)

fine, fresh 3 1/2 lb chicken, salt and pepper, fresh sage leaves (or 4 sprigs of fresh tarragon or 1/2 tsp dried herbes de provence), lemon, cut in 1/4-inch slices, unsalted butter at room temperature, mixed roughly chopped carrots and onions

crisp , narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 lb), plain toasted croutons, garlic, peeled, more excellent olive oil, salt, egg, freshly ground black pepper, whole lemon, halved and seeded, worcestershire sauce, freshly grated parmesan cheese , imported parmigiano-reggiano only