318 salty bonnie Recipes

plain flour, baking soda, salt, cumin seeds , roasted, ajwaain (carom seeds), kalonji ( nigella seeds ), oil, warm water, oil for deep frying

active dry or fresh yeast, honey, warm water (105o f to 115o f), all-purpose flour, kosher salt, extra-virgin olive oil, plus more for brushing, fresh baby spinach leaves, feta cheese (i love trader joe s 8 oz blocks, not too salty and very creamy texture), sun dried roma tomatoes , julienned, packed in olive oil and herbs (once again, trader joe s brand is the best!), kalamata olives, fresh oregano leaves (dried is fine too), extra virgin olive oil, fresh cracked pepper

leek, white and part of the green sliced thinly, garlic, diced, butter, butter for ing the baking dish, french bread, cubed into 1 cubes (depending on the size of your loaf, you may or may not need the entire loaf - you need enough to cover the bottom on the baking dish, and a layer on the top), cubed smoked ham (i prefer the saltiness of smoked ham over the sweet taste of honey or brown sugar ham - if you don tsp have leftover ham to use, just ask the deli person to slice a 1 thick piece of smoked ham for you), grated gruyere cheese (swiss cheese will do, but gruyere is worth the splurge!), half-and-half or whole milk, eggs, salt, garlic salt, pepper, al: a very light drizzle of hollandaise sauce over each slice is a nice addition, too. if you put the sauce in a separate gravy server , your guests can have the choice of adding it or noti m a big fan of hollandaise, so of course i never pass it up

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

ripe plum tomatoes, water, sugar, cinnamon sticks, whole allspice berries, firm, salty cheese , such as queso fresco, feta, or ricotta salata, cut into 1/4-inch slices

unsalted butter, at room temperature, powdered sugar, vanilla extract, all-purpose flour, salt, granulated sugar, juice of 1 lemon, heavy cream, unsalted butter, cut into pats, rock salt (for eating- not for melting the ice on the driveway!)

sized idaho potatoes, extra-virgin olive oil, kosher salt, butter, all-purpose flour, milk, more for topping, shredded sharp white cheddar, heads broccoli, florets , blanched in salty water, bacon, medium dice , cooked until crisp, chives, chopped, freshly ground black pepper

sweet vidalia or maui onion, minced, garlic, minced, minced ginger, olive oil, butter, red wine, pineapple juice, reduced to 1/4 cup, chicken stock (not canned - too salty), ketchup, tomato sauce, tomato paste, soy sauce, worcestershire sauce, brown sugar, dark molasses, black pepper, chili powder (pendery s terlingua won is a good choice), salt, cayenne pepper, ground thyme, ground dry mustard (coleman s preferably), juice of 1 lime

boneless skinless chicken breasts, taco seasoning (whatever is your fave we like to use 1 original and 1 hot n spicey), black beans, drained, water, chicken broth (you can use 1 1/2 cups water if no broth but do not use bouillon it will be to salty)

all purpose flour, baking powder, salt (you can cut this in half if your not the y type), melted butter, olive oil as needed, milk as needed, part. pick your seasoning, you might want to leave it plan and add jelly or honey on it.

frozen cheese tortellini (i always use ), mayonnaise (i use low fat ), milk (i use low fat or fat free milk), freshly grated parmesan cheese (or you can use the shredded parmesan in the bag found in the dairy case-don tsp use the 1 in the can though-it s way too dry and salty), lemon juice, garlic, finely minced, freshly ground black pepper to taste (optional), torn romaine lettuce, freshly grated parmesan cheese, seasoned croutons, halved grape or cherry tomatoes (optional-i use regular cut-up tomatoes when i don tsp have grape or cherry tomatoes-like in the salad in the picture)

boiled, shelled shrimp, cleaned calamari (squid), body cut into 3/8 rings, red potatoes, well washed and sliced into 1/4 slices, extra virgin olive oil (use the best you can find), garlic cloves, minced, red onion, very thinly sliced (preferably on a mandolin), retain about 1/2 cup for garnish, ribs celery, washed, trimmed and diced, fresh squeezed lemon juice, lemon zest (zest the lemons before squeezing the juice), dice red bell pepper, cracked sicilian green olices, black olives , not salad ripe olives (use nicoise or gaeta), chopped fresh flat leaf italian parsley (plus more for garnish), washed and capers (if using salt packed, let them soak to remove most of the saltiness), white wine vinegar (the best you can find), crushed red pepper flakes

brussels sprouts , freshest you can find, extra-virgin olive oil, fresh lemon juice, fresh thyme leaves, fresh chives, minced, big pinches of salt, hazelnuts , smashed just a bit and toasted, hard, salty , aged cheese, shaved (pecorino, dry aged jack, parmesan, etc)

shortening, country cured ham (it is a very thin and salty ham) cut into about 3x3 inch or the size of a biscut, coffee, biscuts, eggs scrambled

potatoes diced , cooked in salty water and drained, cream cheese room temperature, sour cream, butter, milk, ranch mix, white pepper

cubed white or egg bread ( i leave crust on ), fresh cranberries, coarse chopped ( use food processor ), sugar ( this could be less but i like this ratio so far ), chopped celery, chopped onion, chicken broth or vegetable broth - enough to moisten, melted butter or margarine, fresh chopped parsley, sage, thyme, sauage cooked and drained of fat and crumbled or vegan sauasge like soychorizo, salt and pepper to taste ( sauasge may be spicey and y enough )

zesty italian dressing, dijon mustard, unpeeled potatoes , cut into 1 inch slices (2 cups), onions, sliced (1 1/2 cups), carrots , vut into 1 inch pieces, green cabbage, chopped, turkey kielbasa , cut into 1 inch slices (or use the salty 1, if you must), oa ) diced tomato with green pepper, celery and onion, undrained

chicken wings, cut wings into 3 pieces or, mid join parts only, honey, soy sauce (not too salty 1), grated ginger, garlic, crushed, oyster sauce