851 that doesnt last Recipes

  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    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.
    38 ingredients
  • Cinnamon Swirl Bread That Actually Works!
    yeast, warm skim milk (or any other milks really) and
    10 More
    yeast, warm skim milk (or any other milks really), water , that is warm, sugar, egg, melted butter, flour (or more or less as needed), salt, extra melted butter, cinnamon, sugar, nutmeg
    1 hour 10 min, 12 ingredients
  • Last Minute Mushrooms
    butter, fresh button mushrooms, sliced, seasoned salt
    15 min, 3 ingredients
  • Last Night's Chicken
    whole chicken, garlic powder, salt, ground black pepper and
    3 More
    whole chicken, garlic powder, salt, ground black pepper, onion, thinly sliced, butter, orange-flavored carbonated beverage
    7 ingredients
  • Last Minute Carrots
    carrots (peeled and coarsley grated or use a julienne pee... and
    4 More
    carrots (peeled and coarsley grated or use a julienne peeler), butter, water, salt and pepper, chopped parsley, to serve (optional)
    10 min, 5 ingredients
  • Last-Minute Lasagna
    pasta sauce (tomato-based) and
    5 More
    pasta sauce (tomato-based), frozen large cheese ravioli , unthawed, frozen chopped spinach, thawed and squeezed dry, sliced pepperoni, approx . (optional), shredded mozzarella cheese, grated parmesan cheese (preferably fresh )
    45 min, 6 ingredients
  • Last-Minute Gingerbread Muffins
    shortening, sugar, dark molasses, eggs, baking soda and
    6 More
    shortening, sugar, dark molasses, eggs, baking soda, buttermilk, all-purpose flour, ground ginger, ground ginger, ground allspice, ground nutmeg
    30 min, 11 ingredients
  • Last Minute Corn
    frozen corn kernels (do not thaw) and
    6 More
    frozen corn kernels (do not thaw), butter or 1 tbsp margarine, chili powder, cumin, garlic powder, salt, pepper
    10 min, 7 ingredients
  • Last Minute Fruit Salad
    whole fresh strawberries, rinsed,dried,stems removed and
    5 More
    whole fresh strawberries, rinsed,dried,stems removed, kiwi fruits, unpeeled, mandarin oranges , drained but reserve a few spoonfuls of juice, pineapple chunks , drained but reserve a few spoonfuls of juice, red maraschino cherries, drained,stemmed & de-pitted, granulated sugar
    45 min, 6 ingredients
  • Last Dance
    tequila, creme de cacao, cream, grenadine, cinnamon
    2 min, 5 ingredients
  • Last Minute Garlic Cheese Dip
    cream cheese, sour cream, garlic clove, pressed and
    2 More
    cream cheese, sour cream, garlic clove, pressed, basil, chopped, freshly cracked pepper
    20 min, 5 ingredients
  • Last Minute Rib-Eye Steaks
    granulated garlic, kosher salt, ground cumin and
    4 More
    granulated garlic, kosher salt, ground cumin, pure chile powder, fresh ground black pepper, rib eye steaks (1 inch thick ), extra virgin olive oil
    48 min, 7 ingredients
  • Leftover Soup That Doesnt Taste Like Leftovers Leftover Soup That Doesnt Taste Like Leftovers
    parsnips, peeled and diced into small pieces and
    12 More
    parsnips, peeled and diced into small pieces, carrots, peeled and diced into small pieces, stalk celery, finely diced, yellow onion, finely diced, garlic, finely diced, butternut squash, peeled and diced into small pieces, chicken stock, scallions, finely chopped, tomatoes, seeded and coarsely chopped, chopped parsley, olive oil, unsalted butter, salt and pepper
    13 ingredients
  • Cake That Never Lasts Cake That Never Lasts
    flour, soda, cinnamon, salt, cooking oil, eggs, sugar and
    3 More
    flour, soda, cinnamon, salt, cooking oil, eggs, sugar, vanilla, ripe bananas, crushed pineapple
    32 min, 10 ingredients
  • Last Minute Cheddar Chicken and Noodles Last Minute Cheddar Chicken and Noodles
    vegetable oil and
    6 More
    vegetable oil, boneless skinless chicken breast, cut into 1 inch chunks, garlic powder, chicken broth, egg noodles, uncooked (6oz.), favorite frozen mixed vegetables, shredded cheddar cheese
    30 min, 7 ingredients
  • Last-Minute Spaghetti Sauce Last-Minute Spaghetti Sauce
    olive oil, onion, chopped, garlic cloves, minced and
    12 More
    olive oil, onion, chopped, garlic cloves, minced, lean ground beef, salt , to taste, black pepper , to taste, canned italian tomatoes, drained, tomato paste, dry red wine, red pepper flakes, sugar, dried basil, dried oregano, crumbled, dried rosemary, crumbled, hot pasta, to serve
    45 min, 15 ingredients
  • Last Minute Creamed Onions Last Minute Creamed Onions
    butter or 2 tbsp margarine, all-purpose flour and
    6 More
    butter or 2 tbsp margarine, all-purpose flour, dijon mustard, salt , to taste, cayenne pepper , to taste, milk, whole baby onions, rinsed and drained, scallion, sliced,for garnish
    15 min, 8 ingredients
  • Last Minute Helper (Like Hamburger Helper) Last Minute Helper (Like Hamburger Helper)
    hamburger, wide egg noodles, instant minced onion and
    3 More
    hamburger, wide egg noodles, instant minced onion, brown gravy mix (i used tones and made 3 cups), salt (for taste ), pepper (for taste )
    20 min, 6 ingredients




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