65 rings ice Recipes

sized onions, sliced (about 1/4 - 1/2 inch thick slices), vanilla ice cream , completely thawed, flour, salt , to taste, oil (for deep frying)

tube (13.9 oz) orange sweet rolls with icing, cream cheese, softened, flaked coconut, toasted

fresh raspberries, sugar, cornstarch, salt, red currant jelly, water, butter, cubed, salt, king arthur unbleached all-purpose flour, eggs, heavy whipping cream, hot fudge ice cream topping, warmed, divided, sugar, vanilla extract, semisweet chocolate chips, chopped pecans

vegetable oil (to oil jell-o ring mold), wild strawberry flavored jello gelatin, knox gelatin, boiling water, ice cold water, wild strawberry flavored jello gelatin, knox gelatin, boiling water, applesauce

orange juice, cranberry juice, seedless red grape clusters, orange slices, seeded, whole strawberries, fresh mint sprigs

jalapeno infused tequila (recipe below ), triple sec, fresh lemon juice, simple syrup, ice, tequila infused jalapeno pepper rings, garnish (rings soaked in tequila), lemon juice (for rimming the glass), coarse salt (for rimming the glass), jalapeno pepper, tequila

flour, baking powder, granulated sugar, butter, egg, milk, mixed dried fruit, icing, chopped nuts

pineapple slices in syrup (doles is a good 1), butter, granulated sugar, divided, fresh lemon juice, brandy or 1/3 cup cognac, high quality vanilla ice cream

all-purpose flour, sugar, salt, eggs, lightly beaten, ice water, vegetable oil, baking powder

butter, bread flour, eggs, almonds, mascarpone, icing sugar, drops vanilla extract, milk, strawberries

marshmallows, pineapple rings in natural juice, pistachio nuts skinned and coarsely chopped, vanilla sugar, double cream

yellow onions, milk, chilled, ice water, all-purpose flour, salt, dry mustard, fresh ground pepper, eggs, at room temperature, vegetable oil, beer, at room temperature, tabasco sauce, vegetable oil or peanut oil (for frying)

butter, softened, pillsbury refrigerated cinnamon roll dough , with icing, vanilla pudding mix (not instant ), brown sugar , firmly packed, semisweet chocolate chips

frozen red raspberries (about 2 cups) or 1 (10 oz) bag frozen cranberry sauce, thawed (ocean spray is 1 brand), red raspberry jell-o gelatin, boiling water, vanilla ice cream, frozen pink lemonade concentrate (for raspberry) or 1 (6 oz) can frozen cranberry juice concentrate, thawed (for cranberry), chopped pecans, toasted

sliced cranberries, lemon, sliced, mint leaves , torn into pieces, sparkling cranberry juice, water

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.