219 prince albert which Recipes

reduced sodium chicken broth, wild rice, rinsed, olive oil, leeks or you can use green onions. about 8 green onions. clean and trim and slice thinly., celery stalks, thinly sliced, chopped walnuts, dried cranberries or dried cherries, which i like to use. use the berries with out added sugar., chopped fresh sage. the fresh sage has a great taste ., salt and pepper to your taste. i didnt use either and it still tasted great.

black beans, full of water, maggi chicken bouillion cube, sazon with achiote, crushed pimento stuffed olives, tomato sauce, sofrito goya (i use homemade which is a puree of green and red peppers, garlic, onions, and cilantro...then frozen for everyday use in cooked dishes), link chorizo, chopped, chunk of salchichon goya (its like a spanish salami), chopped

eggs separated, granulated sugar, vanilla, farina, fine plain bread crumbs, ground pecans, baking powder, heavy cream, confectioners sugar, vanilla, farina is a cereal food , frequently described as mild-tasting, usually served warm, made from cereal grains. in contemporary english use, the word usually refers to semolina or cream of wheat made from soft wheat. wheat farina is a carbohydrate-rich food, often cooked in boiling water and served warm for breakfast, or cooked with milk and made into semolina pudding. it is used as an ingredient in many dishes and in processed foods such as breakfast cereals and pasta., word farina comes from either the italian and catalan word for flour ; the old romanian word for flour, farina ; or in portuguese, farinha . the spanish word is harina , also very close. (this similarity is not surprising, as these are all romance languages.), farina is made from the germ and endosperm of the grain, which is milled to a fine granular consistency and then sifted. although the bran and most of the germ are removed, this cereal is sometimes enriched with vitamin b and iron. farina, by itself, is most often served as a breakfast cereal, but can also be cooked like polenta. farina can also be used to make farofa. cream of wheat, malt-o-meal, and farina mills s farina (see the photo at right) are brand names of a type of wheat farina used for breakfast cereal., it is also 1 of the single best sources of dietary iron available , especially for vegetarian diets, with most brands offering as much as 50% of the recommended daily value in a single 120-calorie serving. (from wikipedia), farina was also a character on the little rascals series .

i asked the chef a few questions that are important to me., why does a cheesecake shrink or reduce it s size, because it s overcooked or the oven was too hot., what effect has the butter in a cheesecake as i see some of the recipes we saw call for butter., texture , they are cremier., some cheesecakes call for flour or cornstarch which is better, purists or cheesecake gurus never use flour or cornstarch but it makes a difference in consistency, and by flavor she advises to use, cornstarch , also they bake better., which is better to use , sour cream or whipping cream, it all depends on the quantity of grease the product has , but most of the recipes ask for sour cream., what size do you recomend the molds, movable base , 22 or 24 cm diameter and 9 cm. height., when you add chocolate or butter to the mix it has to be warm., if you want to freeze a cheesecake, do it with the mold, so that it keeps the size and form.

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

test kitchen discoveries, use our recipe for double-crust pie dough or use 1 15-oz box of pillsbury ready to roll pie crust., we found a few tricks to create bright lemon flavor while tempering the bitterness of the pith: squeeze the seeded lemon slices and reserve the juice for the filling. simmer the slices and then add them to the filling with the uncooked juice for bright lemon flavor without any macerating time., remember to squeeze the lemon slices in a fine-mesh strainer to remove any seeds or pulp that would mar the otherwise smooth filling., pie spends a generous 40 minutes in the oven , which can cause the heat-sensitive eggs in the filling to curdle. to avoid this problem, a tbsp of cornstarch stabilizes the eggs and ensures a smooth filling., have an extra lemon on hand in case the three sliced lemons do not yield the necessary 6 tbsp of juice ., is right

oil - i used groundnut, boneless lamb , cut into bite size cubes. i used a piece of boned & rolled shoulder, which i unrolled and cut up. you can use ready-diced lamb meat if you prefer., more oil, onions, halved and thinly sliced, garlic cloves, finely chopped, chopped root ginger, i cheated and used english provender s very lazy ready chopped garlic, and also their ready chopped ginger - both lifesavers when you re out of the fresh article or just can tsp be bothered chopping), fresh red chilli, de-seeded and finely chopped, saffron, heaped tsp ground coriander, heaped tsp ground cumin, level tsp ground cinnamon, heaped tsp mild paprika, level tsp salt, dates, stoned and sliced (* i used dried apricots as dates are too sugary for my diabetes. i soaked the apricots for 15 -20 minutes first), lamb stock (*i used the trimmings from the meat plus 2 stock cubes to make a couple of pints of quick stock), couscous to serve , cooked according to pack instructions, fresh coriander, chopped, pistachio nuts, chopped, seeds of 1 small pomegranate, a handful of sultanas )

whole foods web site : there are endless variations on this soup, but the main elements are meatballs and greens. in our recipe, we make meatballs of ground beef and pork, and we add plenty of fresh herbs and kale for the green component. while the name indicates that the soup might be served at an italian wedding, it is actually a mistranslation of minestra maritata, which refers to the marriage of greens and meat in the soup., ground beef, ground pork, egg, fresh white breadcrumbs, grated parmesan, chopped garlic, chopped fresh oregano, chopped flat leaf parsley, ground nutmeg, paprika, salt, pepper, unsalted butter, chopped garlic, chopped white onion, chopped carrot, salt, pepper, low-sodium chicken broth, water, whole tomatoes, drained and halved, orzo (rice shaped pasta), shredded kale

gather up, following: roast , pork, chicken, fish, turtle, snake or even rabbit cut into cubes take your pick of any meat that you can use, carrots sliced, potatoes cubed, nice sized onion chopped, garlic peeled and crushed, beans, if you have a separate container in which to cook rice in do so, oh yeah... 1 cup of rice... sorry i must have been too stoned! lol

coconut juice, oil , i use vegetable, garlic cloves, minced, shallots, minced, stalks lemongrass , minced -tender midsection, pork loin, cubed, caramel sauce (nuoc mau) or thick soy sauce - is a sweeter taste as to the thick soy sauce its up to you which 1 you use., fish sauce, palm sugar, star anise, black crack pepper, chicken stock (or water), young coconut , fresh coconut juice, hard-boiled eggs, make caramel sauce at home if you can get it in the asian grocery ., sugar, water, water, lemon juice

olive oil, chorizo (can also use spanish , sliced into chunks which i prefer), onion, diced, garlic, minced, potatoes, cubed, chicken broth, carrots, diced, kale, stemmed, washed and chopped, canellini beans, salt and pepper to taste, if you like it hotter , add red pepper flakes)

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

date nut balls, eggs, beaten, sugar, oleo, nuts, dates, chopped fine, vanilla, cereal such as rice krispies, coconut , nuts, powdered sugar in which to roll balls

margarine (it must be the solid kind eg. cookeen or stork). you could try using butter if you want, as this is obviously the traditional ingredient, but i am quoting joan s recipe, and she swore by marge!), caster sugar, plain flour, well mixed with, cornflour (i think that s cornstarch in us. it s the stuff you would use to thicken a sauce.), some extra caster sugar with which to dredge the top

pastry crust if desired or buttered and dusted with graham cracker crumbs ( which i use ), cream cheese, sharp cheddar cheese very finely grated, sugar, vanilla, lemon zest, orange zest, whole eggs , plus 2 egg yolks, beer, heavy cream

ingredients for the crust, graham cracker crumbs made from a box of cookies, sugar, unsalted butter, melted, ingredients for the filling, cream cheese, at room temperature, sugar, mascarpone cheese, eggs plus 3 large egg yolks, bittersweet chocolate, grated, tablespoonsfreshly-brewed , coffee to which you, add 1 tbsp of espresso powder or very finely ground coffee, fresh berries , as desired, for garnish

egg whites, casster sugar (150 g), teaspoonful vanilla essence, teaspoonful vinegar, teaspoonful cornflower, double cream well whipped., kirsh , which is optional, fresh or frozen raspberries, kiwi fruit pee ;led and sliced