1977 start ahead stroganoff Recipes

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.

fresh picked bergamot petals , bee balm, wild oswego tea, horsemint, monarda (optional), vodka , go ahead and use a flavored of choice, fresh orange juice that would be 2-3 oranges for the triple sec, cointreau, grand marnier, fresh lime juice juice, cranberry juice, not low calorie, orange zest, dry pectin, sugar

dried fruit compote with sambuca, this quick compote is a good choice for a winter dinner when you have little time to cook but want to make an impression. you can prepare it ahead (it s better made ahead), then spoon it over store-bought ice cream to create an original and memorable dessert. i also like it with blue cheese at the end of a meal, especially if there s a dessert wine on the table., dried peaches or nectarines, cut into 1/4-inch-wide strips, dried pears , cut into 1/4-inch-wide strips, dried apricots, cut into 1/4-inch-wide strips or quartered, golden raisins, dried cherries, water, sugar, cinnamon stick, lemon zest strips, fresh lemon juice, sambuca or other anise liqueur

fat free sour cream, lowfat cream cheese, lemon pepper, ground white pepper, drops hot pepper sauce, crab meat, drained, fat free catalina salad dressing

ground beef, ground pork, onion, minced, fresh minced garlic (or use 1-1/2 tsp garlic powder), chili sauce (or use 1/4 cup of each!) or 1/2 cup ketchup (or use 1/4 cup of each!), seasoned dry bread crumb (more if needed), milk, eggs, slightly beaten, worcestershire sauce (1 more tbsp won tsp hurt!), dried oregano, dried basil, seasoning salt (can use white salt), fresh ground black pepper (or to taste), ketchup, brown sugar (start with 2 tbsp and add in more to taste), butter, fresh sliced mushrooms, onion, chopped, dried thyme (rubbed between fingers to release the oils), fresh breadcrumbs, fresh parsley, salt (or to taste), fresh ground black pepper (to taste)

vegetable oil, ketchup, sugar (start with 1/2 cup), white vinegar, minced yellow onion, lemon juice, paprika, garlic salt (or to taste or use 1-2 tsp fresh minced garlic and 1/2 tsp white salt), fresh ground black pepper (optional or to taste), mayonnaise (optional, add in only for a creamy-style french dressing)

soy sauce, olive oil, sesame oil, crushed red pepper flakes (you may want to start with less), minced garlic, sriracha hot sauce (thai hot chile sauce marked tuong or sriracha on the label), spaghetti or 1 (16 oz) package fettuccine, shredded napa cabbage, shredded carrot, diced red pepper, chopped cilantro leaf, cooked chicken or 2 cups shrimp or 2 cups beef (optional), salt , to taste

good quality thick mayonnaise (use hellman s or best foods, not the thin runny stuff), dill relish, well drained, sweet relish , well drained,to taste,starting the smaller amount and increasing to taste, diced onion, more to taste, garlic, pressed or finely minced, chopped fresh parsley leaves, minced drained capers, fresh lemon juice , to taste, worcestershire sauce, dry mustard or 1 -2 tsp dijon mustard, tabasco sauce, salt & freshly ground black pepper

cold cup water, cornstarch (you may reduce the slightly for a thinner sauce), brown sugar (more or less if desired depending on how sweet you want it, start with 4 tablespoons), low sodium soy sauce, ginger powder, garlic powder (increase if desired to 1 teaspoon), sesame oil (can use more ), seasoned rice vinegar (optional can use more ), hot chili sauce (optional or adjust to heat level)

ground beef, onion, chopped, diced tomatoes, whole kernel corn, macaroni, uncooked, beef broth, chili seasoning mix , start with half the package, granulated sugar, garlic cloves, minced, oregano (to taste), salt and pepper, to taste, velveeta cheese (optional)

minced cooked ham, hard-cooked egg (peeled and chopped ), minced celery, green onion, finely chopped (or use 2 tbsp minced yellow onion, or to taste), sweet pickle relish, chopped pimiento, prepared yellow mustard, mayonnaise (i start with 1/2 cup and add in more if needed), fresh ground black pepper (to taste)

flour, instant potato flakes, salt, butter or 3/4 cup margarine, milk, minced dried chives, lean ground beef, instant potato flakes, chopped onion, salt, pepper, catsup, prepared mustard , start with 1 tbsp. first, taste, then add from there if desired, condensed cheddar cheese soup, extra-sharp cheddar cheese, grated (optional)

boiling water & chicken buillon to match water amount, chicken broth, head of cabbage, cubed ham, carrots sliced, potatoes cubed, cut onion...amount is up to you..i like onion and used about 2/3 cup., parsley, garlic salt, garlic powder, black peppers, peppercorn, sea salt, white cooking wine, white wine vinegar, always good to start out with a small amount and add to it....

ground pork best to start with whole cuts and grind your own, thai basil finely chopped, garlic finely chopped, scallions finely chopped, nuoc mam, sriracha, brown sugar, cornstarch, coarse ground black pepper, salt, ground pork best to start with whole cuts and grind your own, garlic finely chopped, ginger finely chopped, jalapeno or other hot pepper finely chopped, zest of 1 lime, nuoc mam, light soy sauce, fresh lime juice, brownsugar, five spice powder, cornstarch, fat free mayo, scallions finely sliced, sriracha, carrots julienned, daikon radish julienned, rice vinegar gently warmed, brown sugar, salt, crushed red pepper, shallots thinly sliced and fried til golden, cilantro 4-6 per sandwich, sliced chiles thinly sliced , 4-6 slices per sandwich, sliced cukes peeled, halved, seeded, thinly sliced, french baguettes cut in 6 portions, liver sausage or pate enough to spread

ground beef (comes in this quantity at most wholesale clubs), onions, chopped, catsup, mustard, wine vinegar, salt, worcestershire sauce, frozen green beans, frozen corn, potatoes, cooked and mashed according to preferred method, try crockpot recipe suggested in notes above

light n fit yogurt, smart start cereal, strawberries, halved

strongly brewed tea with orange and sweet spices, such as constant comment, starting with 495 g cold water, low fat milk, equal sweetener, vanilla

eggs, sugar (depending on your tastes, start out with 1/2 cup because you can add more later if you want to), milk, whipping cream or 2 cups half-and-half, vanilla extract, ground cinnamon, ground nutmeg (also depending on your tastes and more can be added later if you want to)