2110 quantity punch Recipes
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hamburger buns, american cheese (optional) and15 Morehamburger buns, american cheese (optional), mayonnaise (quantity optional), boneless skinless chicken breast halves, cut in half lengthwise and pounded slightly, red hot sauce, margarine (not butter), white vinegar, cayenne pepper (or more , if you like it hot), garlic salt, black pepper, worcestershire sauce, tabasco sauce, baking mix (bisquick, aka bisquick or your own recipe), beer, egg, beaten, black pepper, vegetable oil, for frying (heat about an inch in a large frying pan over medium heat)25 min, 17 ingredients
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butter, flour, tomato juice, bay leaf, water and9 Morebutter, flour, tomato juice, bay leaf, water, beef bouillon cubes, crumbled, pork loin, thinly sliced, onions, thinly sliced, worcestershire sauce, soy sauce, garlic paste (according to your taste), salt and pepper, hot cooked rice , quantity is to taste20 min, 14 ingredients
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cooked chicken breast, diced small, hard boiled eggs and9 Morecooked chicken breast, diced small, hard boiled eggs, pickle relish, mayonaise - low fat, plain yogurt - non-fat, canned artichoke hearts, chopped, stoneground brown mustard, stalks celery, minced (quantity to your taste), onion minced, fresh tarragon minced, lemon pepper11 ingredients
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Budweiser Marinara Sauceolive oil, green pepper (small dice ), onion (small dice ) and12 Moreolive oil, green pepper (small dice ), onion (small dice ), stalks celery (small dice ), carrot (small dice ), garlic cloves (dice ), budweiser beer, bow tie pasta (your choice on quantity), chicken broth, diced tomato, tomato paste, basil leaves, oregano leaves, salt, black pepper30 min, 15 ingredients
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Meat Balls (Large Quantity)ground beef, ground turkey, garlic, pepper, salt, parsley and4 Moreground beef, ground turkey, garlic, pepper, salt, parsley, breadcrumbs, eggs, ketchup, steak sauce1 hour 30 min, 10 ingredients
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Donuts- Simply Ez & Greatcount) package of pre-made biscuits (10 quantity) and3 Morecount) package of pre-made biscuits (10 quantity), powdered sugar, granulated sugar, cinnamon30 min, 4 ingredients
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Chicken and English Pea Bake (Peas Optional!)margarine, melted, soy sauce, paprika (sweet or hot ) and5 Moremargarine, melted, soy sauce, paprika (sweet or hot ), dried rosemary, crushed, chicken thighs, skinned, fresh mushrooms, sliced , any quantity, chicken broth or 1/2 cup dry white wine, frozen peas, thawed and drained1 hour , 8 ingredients
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Wagashi Chocolate Sculpture (Jacques Torres)bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients
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Large Quantity Restaurant Biscuitsself rising flour, shortening ( crisco ), buttermilk and2 Moreself rising flour, shortening ( crisco ), buttermilk, extra flour as needed, melted butter to brush over biscuits20 min, 5 ingredients
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Pistachio Crme Brulee Verrineapricot frozen puree, fruit of the forest (6 fruit mix) and19 Moreapricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.5 min, 21 ingredients
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Summer Sun Coolersplenda-sweetened red fruit punch, chilled (hawaiian punc... and3 Moresplenda-sweetened red fruit punch, chilled (hawaiian punch or hi-cup is great!), frozen lemonade concentrate, slightly thawed, white grape juice, lemon, sliced5 min, 4 ingredients
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Frozen Texas Punch With a Punchfrozen lemonade, frozen lemonade and5 Morefrozen lemonade, frozen lemonade, frozen limeade concentrate, rum, sugar, water5 min, 7 ingredients
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Red Devil Punch With Holiday Ice Cubes (Cocktail Punch)peppermint candies (see description), orange juice and6 Morepeppermint candies (see description), orange juice, triple sec, vodka, amaretto (see recipe description for alternatives), southern comfort, gin, grenadine5 min, 8 ingredients
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