1241 sensations points Recipes
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tuna (sundried tomato & basil sensations) and10 Moretuna (sundried tomato & basil sensations), italian seasoned breadcrumbs (divided ), fat free sour cream, fat-free cheddar cheese, shredded, green onion, thinly sliced, buttermilk ranch salad dressing mix, egg white, reduced-calorie multigrain hamburger buns (i like the sandwich thins), lettuce leaves, light mayonnaise, olive oil flavored cooking spray8 min, 11 ingredients
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any liquid can be reduced just by heating it - but why wo... and37 Moreany 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.38 ingredients
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soy sauce, light brown sugar, distilled white vinegar and10 Moresoy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, lemon-lime flavored carbonated beverage, beef sirloin steak, cut into 1 1/2 inch cubes, green bell peppers , cut into 2 inch pieces, fresh mushrooms, stems removed, tomatoes, fresh pineapple - peeled, cored and cubed30 min, 13 ingredients
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all-purpose flour, salt, ajwain seeds and19 Moreall-purpose flour, salt, ajwain seeds, delicious dairy free cultured coconut milk beverage or yogurt, potatoes, diced, canola oil, brown mustard seeds, cumin seeds, onion, chopped fine, garlic, minced, ginger, grated, green chilies, chopped fine, or more to taste (optional), green peas, fresh or thawed, if frozen, raisins, water, coriander, salt, garam masala, lemon juice, raw cashews, oil for brushing25 min, 23 ingredients
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paprika, garlic powder, ground black pepper, sea salt and13 Morepaprika, garlic powder, ground black pepper, sea salt, cayenne pepper, extra-virgin olive oil, sliced fresh mushrooms, shallots, chopped, unsalted margarine, worcestershire sauce (such as lea & perrins), divided, beef brisket, red wine, water, garlic, chopped, beef broth (such as progresso), worcestershire sauce (such as lea & perrins), unsalted margarine, thinly sliced5 hour 45 min, 17 ingredients
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cherries, pitted (fresh or frozen ), orange juice and12 Morecherries, pitted (fresh or frozen ), orange juice, soy sauce, splenda brown sugar blend, honey, lemon juice, garlic clove, minced, gingerroot, grated, egg whites, slightly beaten, whole wheat flour, black pepper, boneless skinless chicken breasts, butter, crepes (prepared )36 min, 14 ingredients
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green cabbage, finely-sliced (about 8 cups) and10 Moregreen cabbage, finely-sliced (about 8 cups), carrots, scraped and shredded (1-1/2 to 2 cups), green onion, trimmed and finely-sliced (approx. 1/2 cup -- be sure to include lots of green tops ), bell pepper, cored,seeded and diced (optional -- we love peppers but prefer this without), mayonnaise, dry mustard, salt (or to taste), black pepper, whole celery seed, sugar, apple cider vinegar20 min, 11 ingredients
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Smoked Salmon Tartare on Toasted Pointsdiced smoked salmon, minced red onions, capers, olive oil and7 Morediced smoked salmon, minced red onions, capers, olive oil, lemon juice, fresh ground pepper, sour cream, chopped fresh dill, toast points, fresh dill sprig, garnish, lemon wedge, garnish10 min, 11 ingredients
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Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese
Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese
baby portobellos, sliced and10 Morebaby portobellos, sliced, butter, for sauteing . plus 2 tbsp, olive oil, for sauteing, asparagus tips, vidalia onion, small dice, arborio rice, chicken stock, bartlett pear, sliced , reserve a few slices, for garnish, wisconsin blue cheese, salt and freshly ground pepper, toast points with roasted garlic, caramelized onions, and goat cheese, recipe follows1 hour 10 min, 11 ingredients -
Salmon Tartare with Oyster Mousse and Toast Points (Emeril Lagasse)sushi-grade salmon , cut into 1/4--inch pieces and7 Moresushi-grade salmon , cut into 1/4--inch pieces, kosher salt, freshly ground black pepper, heavy cream, lemon juice, oysters , finely chopped almost to a paste, french bread , cut toast points, chives , capers and microherbs, for garnishing plate16 min, 8 ingredients
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Smoked Salmon Tartare on Toast Points (Emeril Lagasse)diced smoked salmon, minced red onion, capers, olive oil and7 Morediced smoked salmon, minced red onion, capers, olive oil, lemon juice, freshly ground black pepper, sour cream, chopped fresh dill, toast points, fresh dill sprigs, garnish, lemon wedges, garnish11 ingredients
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Sensational Salmon Loafsalmon, drained and flaked, crushed saltine crackers and7 Moresalmon, drained and flaked, crushed saltine crackers, egg, slightly beaten, diced green bell pepper, diced onion, milk, worcestershire sauce, hot pepper sauce (optional), black pepper to taste1 hour , 9 ingredients
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