128 tips use Recipes

butter or 4 oz margarine, icing sugar , sifted, vanilla, salt, flour , combined with, baking powder, chopped glace cherries (tip use scissors)

light soy sauce, sherry wine or 2 tbsp orange juice or 2 tbsp brandy or 2 tbsp vinegar (i use vinegar because of my kids), chinese five spice powder (i use 2 tsp), honey, garlic, minced, white pepper

chicken wings disjointed , tips reserved and frozen for use in homemade stock, keep joints 1 and two *drummies and skinnies in our house* for the marinade, equal parts of fresh lime juice , soy sauce (about 3/4 cup each for 3 lbs. of wings; 1 cup each for 4 lbs.), dark spiced rum , increase if making larger portion, fresh minced garlic and grated fresh ginger, aim for twice the amount of garlic to ginger ratio, i.e. 3 tbsp of garlic and 1 1/2 tbsp of ginger is recommended for 3 lbs. of meat, dried thyme, allspice, cayenne pepper, pickapeppa sauce, vegetable oil (peanut for deep frying), seasoned flour (2 tsp of adobo seasoning and 1 tsp of cayenne pepper to every 3 cups of flour)

bacon , cut into 1-inch pieces, sirloin tip steaks (i use the thin sliced sirloin and while still partially frozen, slice it into 1-inch pieces) or 2 lbs top round beef, sliced thinly and into 1-inch pieces (i use the thin sliced sirloin and while still partially frozen, slice it into 1-inch pieces), tomatillos (large cans, do not drain), cilantro stems, and leaves, garlic cloves, salt, canned pinto beans, rinsed and drained, fresh lime, sour cream, diced onion, chopped cilantro, flour tortillas or corn tortilla

variety lettuce leaf (see directions ), asparagus tips, green (or any asparagus you like, 200g), salmon, cold-smoked (the thinly sliced kind , 100g), capers, egg, boiled (earlier, to cool down), coarse black pepper, flaked sea salt (or more ), virgin olive oil, apple cider vinegar, sugar (or more , to taste), mustard, dijon (heaped), worcestershire sauce, hot sauce (i used tabasco), salt (use flakes , or use less than this)

lean stewing beef or 2 -3 lbs boneless beef chuck, beef tip roast or 2 -3 lbs beef round steak, trimmed of fat and cut into 1 1/2-inch cubes, shortening (i use crisco butter flavor ), water, kosher salt, black pepper, potatoes , scrubbed, unpeeled, and cut into 1 1/2 inch pieces, turnip , cut into 1/2 inch pieces, rutabaga , cut into 1/2 inch pieces, carrots , cut into 1/2 inch pieces, green bell pepper , cut into 1/2 inch pieces, handfuls snipped and trimmed fresh green beans (optional), stalks celery & leaves , cut into 1/4 inch pieces, onion, chopped, browning sauce (kitchen bouquet), beef bouillon cube (or 2 small), bay leaves, cold water, flour, shortening (use crisco butter flavor ), all-purpose flour, baking powder, salt, minced fresh parsley, snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 tsp dry herbs), milk

peanut oil, duck giblets (along with neck, wing tips cut into 1-inch pieces, if not in frozen duck, use some of the fat from d), carrot (sliced ), onion (sliced ), bouillon (beef), water, parsley sprigs, bay leaf, sage, water, oranges, sugar, vinegar (red wine), cornstarch, port wine (i use ruby port), orange liqueur, lemon juice (optional), butter (softened ), ducklings, salt (to taste), pepper (to taste)

organic free-range chicken (3 1/2 to 4 lbs.), cut into 8 pieces (leave out back and wing tips ), kosher or fine sea salt, divided, pepper, divided, unsalted butter, leeks, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced, flour, dry white wine, reduced-sodium chicken broth, parsley sprigs plus 1/4 cup coarsely chopped (use tops from the roots, if tender), garlic clove, smashed, sugar, parsley roots* (2 lbs. with tops ) or small parsnips, stem ends and tips trimmed, roots peeled and cut into 1/2- by 2-in. pieces, chanterelle or cremini mushrooms, stem bottoms trimmed, gently rinsed, and cut into 3/4-in.-wide pieces, egg yolks, creme fraiche or heavy whipping cream

stew meat (trimmed ), italian dressing (1 large bottle), au jus gravy (if using packets-add water as instructed on packet), rice (i use uncle bens long grain), cornstarch ( & water to thicken), oil (to brown beef)

broth (chicken or beef) or 1 3/4 cups water (chicken or beef), starch (canada corn ), water (use to mix corn starch), chicken broth, parsley (chopped ), poultry seasoning, onion (saute chopped), mixed mushrooms (sliced saute in fat drippings), fat (drippings ), starch (canada corn ), flour

beef broth (or water or chicken), cornstarch, water (use to mix corn starch), chicken broth, parsley (chopped ), poultry seasoning, onion (saute ), mixed mushrooms (sliced mushrooms sauteed in fat drippings), fat (drippings ), corn starch equals 2 tbsp flour

beef stew meat (or more depending on how much meat you like), cream of mushroom soup, undiluted, onion and mushroom soup mix (i use mrs. grass), ginger ale, mushroom pieces

cider vinegar, soy sauce, reserved pineapple juice, vegetable oil, prepared horseradish, fresh garlic, minced, chicken wings, cut up (reserve tips for use in soup), crushed pineapple, drained , reserve juice for marinade, honey, cornstarch

chicken wings, cut the tips off and save for broth, then cut at the knuckle (to produce wingettes and drummettes) or 3 chicken breasts, sliced into thin strips, ground cumin, light soy sauce, salt, sesame oil, curry powder, ground turmeric, coconut milk, sugar, oil, garlic cloves, finely chopped, curry powder (i use sing kung corp., madras ), coconut milk, chicken stock (use about 3 wing tips boiled in a cup of water and a dash of salt) or 1 cup chicken broth (use about 3 wing tips boiled in a cup of water and a dash of salt), sugar, salt, lemon juice, peanut butter, dried breadcrumbs

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.

onion, tips (the ends and skins of whole onions and also scallions and leeks, the dark green tops and white botto), broccoli stem, carrot, tops (and the bottom you usually cut off), asparagus spear (use the stems for the broth), celery top (and leaves ), pea pods (i use edamame pods too), corn cobs (after the corn is cut off), bread , heels (whole grain and dark s are best), rind brie cheese (if not going vegan), tomato, tips, beet, tips and leaves, cauliflower stem, and leaves, potato skins (regular and sweet ), bay leaf, peppercorns, parsley (i grab a handful from the garden), salt

stew meat, cut into 1/2-inch cubes, onion, chopped, head cauliflower, chopped, head broccoli, chopped, peel stem and chop, head cabbage, chopped, carrots, sliced, canned corn, drained, chicken broth (6 - 15 oz. cans), stewed tomatoes, canned, tops removed, canned sliced potatoes, drained, chopped, canned green beans, drained (i use shelly beans ), snow peas, tips removed (or frozen peas), italian sausage (optional), olive oil, hot pepper sauce, table salt, seasoning salt, italian spices (see directions ), tomato- chicken bouillon (i use dona maria brand ( mexican isle at grocery), stale bread , torn up (optional), water

fresh asparagus , the rest should be rough chopped (reserve about 14 tips, cut about 1 1/2-inch long as a garnish to each bowl), onions, chopped, white potatoes (you can use fresh peeled potatoes, but this is my quick soup, so i take advantage of a canned potato), vegetable broth (chicken broth will work just fine), heavy cream , adjust accordingly (you can use anywhere from 1-3 cups, depending on how thick or thin, or creamy you enjoy your soup), sherry wine, minced garlic, flour, butter, dried dill, salt, asparagus tips (lightly blanched ), monterey jack cheese