83 steve relatively uncomplicated Recipes

raisins, dark rum (recommended : myers s), loaves stale french or italian bread, torn into pieces, milk, eggs, slightly beaten, butter, melted, cinnamon, vanilla extract, heavy cream or 1 cup evaporated milk, sugar, brown sugar, molasses, lemon zest, salt, sugar, evaporated milk, margarine, egg, beaten, egg yolks, beaten, dark rum (recommended : myers s)

assemble this beautiful display , shelly enlisted her handy hubby (steve) to make a metal base, with a thin metal pole to skewer the pineapples onto. this was the main support structure. alternatively, a wooden dowel, secured into a base would work as a support too. the pineapple tower will be quite heavy. make sure the base is nice and wide. the base could also be clamped to the table for added support., once the pineapples were stacked (skewered onto the pole), then the work of attaching the pineapple tops (the tree leaves ), as well as the kiwi coconuts began. all of the fruit and tops were secured with bamboo skewers.

pork tenderloin, orange marmalade, soy sauce, garlic, crushed, chopped fresh cilantro, salt and pepper to taste

corn tortillas, raw hamburger (use 3 lbs if you want more meaty filling), onion, peeled and diced, cumin (more or less to taste), chili powder (more or less to taste), mexican oregano (more or less to taste), ground coriander (*optional), garlic powder (more or less to taste), salt and pepper, as desired, shredded cheddar cheese, canned red enchilada sauce (rotel, el pato or your choice of brands), sliced ripe olives (optional) or 2 1/2 cups pitted ripe olives (optional), chopped scallions (optional)

dry bread , crumbs, chicken breasts, dry white wine, whole tomatoes, spaghetti sauce mix (1 package), sliced mushroom, dried basil leaves

pistachios, lemon juice, minced garlic cloves, black pepper, green olives (remove pimentos ), black olives (4 oz canned chopped ), olive oil, cilantro leaf, only

graham crackers, crushed, butter, melted, canned sweetened condensed milk, chilled, egg yolks, cold, key lime juice, cold, cream, for garnish

eggplant , cut lengthwise into 1/4-inch slices, kosher salt, all-purpose flour, ground black pepper, eggs, scrambled, grated parmigiano-reggiano , plus more for garnish, italian parsley leaves, roughly chopped, breadcrumbs, vegetable oil, tomatoes, sliced, garlic powder, fresh basil leaves, extra-virgin olive oil, balsamic vinegar, cow mozzarella (not buffalo), sliced, arugula

ngredients, raisins, dark rum (recommended : myers s), loaves stale french or italian bread, torn into pieces, milk, eggs, slightly beaten, butter, melted, cinnamon, vanilla extract, heavy cream or 1 cup evaporated milk, sugar, brown sugar, molasses, lemon zest, salt, rum sauce, sugar, evaporated milk, margarine, egg, beaten, egg yolks, beaten, dark rum (recommended : myers s)

ground chuck/ground beef, brooks chili mix (personal preference), water, brooks chili beans (personal preference), larger can of contadina tomato paste, salt to taste, pepper to taste

sliced romaine lettuce (about 1 head ), torn escarole (about 1 head ), torn red leaf lettuce (about 1 large head ), torn curly endive (about 1/2 head ), torn radicchio (about 2 heads ), trimmed arugula (about 4 bunches)

orange wedge, sugar, ice, chilled apple cider, fresh orange juice, ginger gastrique, fee brothers old fashion bitters , (optional)

tom ketchup, x leek, rosemary (fresh is best ), relish, tom puree, x carrot, plain flour, beef stock, beef mice, red wine, potatos for mash, use worcestershire sauce if henderson n/a

eggs, whipping cream (heavy ), sugar, grated orange zest, cream cheese, room temperature, cream cheese, room temperature, flaked coconut

eggs, well beaten, butter, brown sugar, currants, citron, candied orange peel or 1/2 lb candied lemon peel, dates, chopped, white raisins, candied cherry, candied pineapple, honey, molasses, brandy or 1/2 cup sherry wine or 1/2 cup cider, mixed nuts, chopped, flour, cinnamon, mace, baking powder

italian bread, meatballs (this is relative to the size of your ), marinara sauce, parmesan cheese, red pepper flakes

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.