2819 stars easier version Recipes

fresh baby asparagus (you ll need about 18 stalks depending upon size), chopped scallions (2 or 3 stalks ) or 1/3 cup fresh sliced chives, slightly beaten eggs, flour, half-n-half , light cream or milk, frozen spinach - drained really well of its water and thawed, shredded cheese , use a combination of two or more cheeses such as goat, swiss and gouda or swiss, cheddar and monteray jack for some pizazz., pie crust (pre-made ok to use...so it s ok to cheat on this step my peeps), salt, fresh cracked pepper, garlic powder, nutmeg (preferably fresh if possible), homemade rustic pastry shell, flour, salt, chilled shortening, butter, freshly grated parmasean cheese, equipment needed : 1 working oven at 450 to start, fresh chicken eggs just laid (just kidding), bag of dried beans out of their plastic, tin foil to help with baking pie shell blind (not you but the pie shell of course), steamer for asparagus, couple of bowls to make work easier and a cookie sheet to make clean up easier by placing cookie sheet under pastry shell when baking quiche in avoiding any spills that may occur.

onion, finely diced, garlic cloves, minced (1 tsp. jarred minced garlic), green chilies, diced drained, olive oil (holly s version calls for 2 tbsp), tomatoes, diced, undrained (holly s calls for only 8 oz,drained), ro-tel tomatoes and green chilies, diced (my version), chicken broth (holly s calls for only 2 cups), beef broth (holly s calls for only 1 cup), dried mexican oregano (my version), cayenne pepper, to taste, optional (my version ), ground cumin, chili powder, salt , to taste, pepper , to taste, worcestershire sauce, monterey jack cheese, shredded (or any cheese you prefer), tortillas, cut into 1/4-inch strips (i use flour tortillas , holly uses corn tortillas), sour cream, optional garnish (my version), fresh cilantro, minced, optional garnish (my version)

creamy peanut butter (i use the lite creamy version) or 1 cup chunky peanut butter (i use the lite creamy version), graham cracker crumbs, butter or 1 cup margarine, melted, icing sugar, chocolate chips (milk, mint, semi-sweet, whatever you have, i prefer milk chocolate but have used different kinds)

rice, white, cooked, half-and-half cream, eggs, jumbo, lightly beaten, golden raisin, sugar, brown, lime zest, grated, cinnamon, freshly ground, nutmeg, freshly ground, strawberry preserves, good quality, heavy cream (hot version), candied pineapple, shredded (cold version), coconut, toasted (cold version)

low-salt chicken broth, dry sherry, soy sauce, golden brown sugar, hot chili paste (such as sambal oelek), boneless pork shoulder (boston butt), cut into 5 x 1 1/2-inch strips (sometimes called boneless country-style pork ribs), peanut oil, onion, chopped, green onions; white and pale green parts finely chopped, green parts thinly sliced, garlic cloves, chopped, minced peeled fresh ginger, whole star anise, orange peel removed from orange with vegetable peeler, carrots, peeled , cut into 1-inch pieces, turnips, peeled , cut into 1-inch pieces, steamed white rice, ingredient info : hot chili paste (such as sambal oelek) can be found in the asian foods section of many supermarkets and at asian markets. look for whole star anise- brown star-shaped seedpods-in the spice section of some supermarkets and at specialty foods stores and asian markets.

herb stuffing mix (i used roasted garlic flavor), frozen broccoli florets, thawed and drained, low-fat cream of mushroom soup, velveeta cheese (low fat versions) or 1 cup cheez whiz (low fat versions)

cooked chickpeas, oil or 1 tbsp ghee (use ghee for a richer, but non-vegan version; ghee is clarified butter), green chilies, chopped, ginger, peeled,finely chopped, red chili powder, turmeric powder, coriander powder, boiled peeled diced potatoes, salt , to taste, dried mango powder or 1/4 cup tamarind pulp, water, fresh coriander, chopped, cinnamon stick, ground, black peppercorns, ground

chicken broth (use vegetable broth for vegetarian or vegan version) or 4 (14 1/2 oz) cans vegetable broth (use vegetable broth for vegetarian or vegan version), carrots, cleaned and cut into 2 inch lengths, onion, chopped, butter (or oil for vegans), curry powder, turmeric, ground ginger, cayenne pepper, cream (skip for vegans) (optional), salt and pepper

pre-baked pizza crust, olive oil, garlic, minced, shallots or mild onion, thinly sliced or minced, assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems), dry red wine (optional), gorgonzola cheese, crumbled, fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold), salt and freshly ground black pepper, to taste, pizza stone or pizza pan

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.

milk, cinnamon stick, star anise, eggs, cornstarch, sugar , plus, sugar, salt, fine dry breadcrumb, ground cinnamon, all-purpose flour, water, light brown sugar, dark rum , plus, dark rum, star anise, fresh lime juice, vegetable oil (for deep frying), star fruit, sliced thin (also known as carambola), star anise

thousand island dressing (can use regular or any of the light versions), cream cheese (can also substitute with light version)

honey, brown sugar, butter (for the lower fat version) or 1 1/2 cups applesauce (for the lower fat version), shortening, peanut butter, eggs, vanilla, whole wheat flour, flour, baking soda, baking powder, chocolate chips (optional), chopped nuts (optional), raisins (optional), dried unsweetened coconut (you can add whatever you want) (optional), oatmeal (depends on how much you like )

short-grain rice, butter, light cream (about 15% fat), salt, brown sugar, vanilla extract, ground nutmeg

onion, minced (red is best ), garlic clove, minced, lemon juice, mustard (dark, spicy ), celery, finely chopped, major grey s chutney (or your favorite , homemade version of thick, mango and ginger chutney), mayonnaise, eggs, hard-boiled and chopped, salt, pepper, almonds, chopped (whole , salted)

store bought pizza dough , preferably whole wheat, pastrami, sliced into strips (i like the store bought light versions), sauerkraut, store bought, thousand island dressing , a store bought light version, bread and butter pickles, sliced thinly (i like the zesty flavored ones), lowfat swiss cheese (4 slices), flour

cooked chicken, condensed golden mushroom soup, sour cream (substitute plain yogurt for low fat version), mozzarella cheese (skim mozzarella for low fat version), ritz crackers

whole wheat flour, oats, baking powder, baking soda, salt, nonfat soymilk, water, vinegar, margarine (i use earth balance), low-fat cheddar cheese (use vegan version, like vegan gourmet)