128 tips use Recipes

shortening, sugar, egg whites, milk, clear vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, sugar, cornstarch, salt, coconut milk, half-and-half cream, egg yolks, beaten, butter, clear vanilla extract, flaked coconut, shortening, butter, softened, sugar, milk, clear vanilla extract, wooden dowels (eight 2-3/4 inches x 1/4 inch, three 3 inches x 1/4 inch), cardboard cake circles (1 8 inch, two 5 inch), ready-to-use rolled white fondant, assorted snowflake cookie cutters, white edible glitter, new paintbrush, clear vanilla extract, pastry bag and round tip #4, rock candy

crushed cracker crumb (i use ritz), grated parmesan cheese, dried oregano leaves, garlic powder, paprika, fresh coarse ground black pepper, chicken wings, split and tips removed, dijon mustard

steaks or 1 1/2 lbs sirloin tip, vegetable oil, fresh lemon juice, dried oregano, crushed, bay leaf, fresh ground pepper, sweet red pepper, cut into 1 1/2 inch chunks, green pepper, cut into 1 1/2 inch chunks, tomatoes, quartered (or use a bunch of plum tomatoes, if desired), onion, quartered and separated, fresh mushrooms

cake, preferred brand cake mix, any flavor (i used vanilla), ingredients to prepare cake, according to directions, fresh or frozen raspberries (approx. 1 bag frozen, 2 pints fresh ), buttercream filling, marshmallow fluff, butter, softened and cut into 1-inch pieces, vanilla extract, powdered sugar plus more , if necessary, chocolate topping, chocolate chips, vegetable oil, you will also need, cupcake liners, pastry bag with round tip (or a ziplock bag and a wooden skewer)

ripe tomatoes, seeded and chopped, red onion, chopped, jalapeno pepper, seeded and minced, lemon juice, freshly squeezed, fresh cilantro, chopped, salt and pepper, paprika, cumin, cayenne, chili powder, onion powder, garlic powder, powdered thyme, ground marjoram, flank steaks or 2 lbs skirt steaks or 2 lbs sirloin tip steaks, onions, bell peppers, i like to use red and green combo, olive oil, flour tortillas, sour cream

water, salt, asparagus , tough ends trimmed and finely diced, except for tips, which should be left whole, broccoli floret , a small head worth, cut into very small florets (original recipe discards stems, but i dice those up too), olive oil, butter, sweet onion, finely diced, carrots, peeled and diced, fresh peas or 3/4 cup thawed frozen peas, kosher salt, fresh ground black pepper, fresh fettuccine or 12 oz dry fettuccine, heavy cream or 1 cup half & half light cream, fresh basil leaves (i used half green and half purple!), grated parmesan cheese

hot sauce (franks is good ), oil (i use olive), butter, apple cider vinegar, garlic powder, ketchup to taste, chicken wings cut in half and save wing tips for stock

chicken broth (low sodium, preferred ), rice wine, ground ginger, white pepper, granulated sugar, cornstarch, water, scallions, chopped (use both white ends and green tips), eggs, beaten

boneless skinless chicken breasts, all-purpose flour, salt, cracked black pepper, olive oil, imitation crabmeat, flaked, asparagus tips, lightly steamed, water, powdered milk (actually 1/4 cup cow soup mix, see below), egg yolks (freeze whites for another use), lemon juice, freshly squeezed, dry mustard, salt, white pepper, salted butter, melted, paprika (sprinkled per chicken breast and overtop of hollandaise), dry parsley flakes (ditto)

pie crust, semi-sweet chocolate chips, instant chocolate pudding and pie filling mix, milk, vanilla extract, cream (optional), maraschino cherries (optional), chocolate shavings (optional), tips: i do use chocolate shavings for a pleasing look i use white chocolate. 1 cherry on top.

whole chicken wings , cut into joints (tips discarded or saved for other use), vegetable oil, for deep-frying, seasoning salt, crushed red pepper flakes, black pepper, cayenne pepper, poultry seasoning, lemon pepper, eggs, hot sauce, crushed red pepper flakes, black pepper, cayenne pepper, all-purpose flour, sour cream, horseradish, chili sauce, cayenne pepper, salt, fresh ground black pepper

stalks celery, diced, carrots , coins (grimway pre-sliced carrot coins in produce aisle), onion, diced, chicken bouillon cubes, minced garlic (i use refrigerated jar), boneless beef chuck (1 package of tips or cut beef into bite size pieces note -- chuck has best flavor for this recipe bu), pillsbury ready-made pie crust (2 pie shells per package), olive oil, butter, beef gravy, pam cooking spray

garlic cloves, shallots, salt, chinese five-spice powder (available at asian markets and most supermarkets), paprika, crumbled dried rosemary, cayenne , or to taste, vegetable oil, chicken wings (about 20 to 24), the tips cut off and reserved for another use, natural-style peanut butter, well-stirred canned cream of coconut, garlic cloves, chopped, water, chopped red bell pepper, dried hot red pepper flakes , or to taste, soy sauce, coriander sprigs for garnish if desired

extra virgin olive oil, beef sirloin, tips cut into 1-inch cubes, low sodium soy sauce (i ve used regular as well, depends on how salty you like food), water, beef bouillon granules, dry red wine, garlic cloves, minced, fresh ground black pepper, sliced carrots, sugar, cornstarch, cooked egg noodles (or white rice)

beef roast (i use chuck, sirloin tip, shoulder, eye of round, etc.), garlic, mashed, salt, chicken bouillon, soy sauce, honey, catsup, baking soda, honey, dry mustard

plain yogurt (can use mayonnaise but different flavor), lime , juice of, lime , zest of, fresh cilantro, chopped, mango chutney (jarred ), curry paste (medium heat ), water, red potato, halved, eggs, hard-cooked, peeled and quartered, cauliflower, stems removed, fresh green beans , tipped and halved, red onion, halved and thin sliced, tomatoes, cut in 1/8th, chickpeas, rinsed and drained

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.