120 sweet base Recipes

ham bone , with some meat on, chopped sweet onion, carrots, stewed tomatoes, barley, butter beans, head cabbage, rutabagas, chicken base or 2 tbsp bouillon, pepper, sugar

butter, sweet onion, diced, all-purpose flour, evaporated milk, chicken broth , base, dry white wine, pepper, coarsely chopped fresh parsley, chopped pecans, toasted, grated parmesan cheese, double-crust flaky pie pastry, refrigerated for 30 minutes

canned tomatoes , including liquid, carrots, peeled and diced, red beet, peeled and diced, green pepper, seeded and cut into chunks, potatoes, peeled, divided, chicken broth, water, chicken soup base, salt, butter, divided, onion, chopped small, garlic cloves, minced, cauliflower florets, broccoli floret, celery ribs, chopped small, frozen tiny peas, whipping cream, fresh spinach , roots removed and leaves chopped, sweet red pepper, seeded and diced, chopped fresh dill or 2 tbsp dried dill weed, black pepper

olive oil, boneless chicken breasts, cut in strips, sweet onion , cut in half lengthwise and sliced, fresh mushrooms , sliced fairly thick, paprika (or more if desired), chicken base, heavy cream (mexican cream works best), sour cream

yukon gold potatoes, bacon, celery ribs, sweet onion, garlic cloves, chicken soup base, sour cream, half-and-half cream, sea salt, fresh cracked pepper, old bay seasoning, clams with juice, water

chicken base, water, yellow sweet onion , coursely chopped, garlic, pressed, fresh ginger (to taste), mushrooms, sliced, chicken, cubed

vidalia onions (or other sweet onion), beef base, butter, parmesan cheese

extra virgin olive oil, butter, onion, chopped small, garlic cloves, chopped small, canned crushed tomatoes , with juice, vegetable broth, yukon gold potato, peeled and cubed 3/8 inch, carrots , scrubbed and sliced 1/8-inch thick, cauliflower floret, celery ribs, chopped, water, vegetable stock base or 4 tbsp chicken soup base, sweet red pepper, seeded and diced, frozen baby peas, dried dill weed, seasoning salt, black pepper, freshly ground

butter, melted, digestive biscuits or plain sweet, butter, dark brown soft sugar, condensed milk, bananas, carton double cream, lightly whipped, cocoa powder , for dusting, you will also need, loose-bottomed cake tin, greased and based lined

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

chicken breasts, chicken base, water, salt and pepper, chicken broth , from roasted chicken breast, strained, vegetable broth, water, baby carrots, chopped in small pieces, sweet onion, frozen cauliflower, stalks celery, chopped in small pieces, roma tomatoes, chopped

diced sweet onion, olive oil, browned flour, low-fat milk, jarred chicken soup base, freshly ground pepper

water, chicken broth, chicken soup base, pepper, freshly ground, carrots, peeled and diced, potatoes, peeled and diced, onion, chopped small, stalks celery, chopped small (large), sweet red pepper, seeded and diced, mayonnaise, processed cheese (kraft), cheddar cheese, grated, swiss cheese, grated, instant potato flakes

baby bella mushrooms, washed & sliced, sweet onion, finely diced, butter, flour, dry white wine , such as chardonnay, chicken or 32 oz turkey stock, preferably homemade, dried wild mushrooms , medley such as morels, porcini, chanterelles, oyster, shitake & lobster mushrooms, chicken base or 1 tbsp bouillon, heavy cream

roasted chicken, celery ribs, carrots, sweet onion, chicken soup base, mexican tomato sauce, fresh cracked pepper, sea salt, water

chicken breasts, chicken soup base, velveeta cheese, sour cream, poblano chiles, milk, sea salt, garlic powder, fresh cracked pepper, sweet onion, roasted corn, tomato, diced, half-and-half cream

water, vegetable soup base, barley pearled, whole carrots peeled & finely chopped, stalk celery finely chopped, whole small potatoes finely chopped, sweet onion finely chopped, garlic minced, kosher flake salt, pepper freshly ground, parsley chopped

yukon gold potatoes, green chilies, sweet onion, half-and-half cream, sour cream, chicken soup base, sea salt, fresh cracked pepper, water