9643 whatever you want divan Recipes

butter, stalk celery, minced, onion, minced, cayenne pepper, dried thyme, dried marjoram, flour or 3 tbsp baking mix (i use buttermilk baking mix), milk (or more if you like a thinner soup more can be added as needed after soup is completed.), condensed cream of potato soup (undiluted ), shrimp or 1 1/2 lbs scallops or 1 1/2 lbs clams or 1 1/2 lbs crab (whatever you want your soup to be i like to use , scallops and whole baby clams. i ve even use), chopped fresh parsley (to garnish )

radishes (or whatever size bag or bunch you want), water (enough to cover radishes)

beef kabob skewers, frozen, seasoned (angus president choice), naan bread , indian naan (you may substitute with greek pita or other flatbread), ranch dressing (renee s), tomato, large, sliced and halved, vidalia onion, small, sweet, thinly sliced, orange bell pepper, sweet , orange, thinly sliced, sea salt, black pepper, fresh, ground, lettuce leaves , romaine, whole, pineapple, fresh, thinly sliced, cilantro, thinly sliced (optional), hot peppers, sliced, marinated

extra large egg (or 2 egg whites), brown sugar , tightly packed, sugar , tightly packed, vegetable oil, vanilla extract, nonfat milk, lemon juice (for the buttermilk), zucchini, grated, carrot, grated, whole wheat flour, dried cranberries, ground cinnamon, baking soda, kosher salt, natural-style chunky peanut butter, toasted walnuts (estimate according to how nutty you want it, you can even omit the peanut butter) or almonds (estimate according to how nutty you want it, you can even omit the peanut butter) or pecans, whatever you like (estimate according to how nutty you want it, you can even omit the peanut butter), cinnamon-sugar mixture , for the top if desired. (1 tsp cinnamon and 1 tsp sugar, combined)

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.

broccoli florets, chicken, chopped, cream of chicken soup, mayonnaise, sharp cheddar cheese

apple, cored (peel if you want), prunes, dates, bananas, eggs, butter, softened, vanilla, salt, orange juice, whole wheat flour, sunflower seeds, rolled oats, chopped walnuts, powdered milk, baking powder, baking soda, coconut

fresh milk, sugar, butter, coffee extract (3 tsp instant coffee & 3 tbsp hot water if you don tsp have the essence), walnuts , pecans or almonds, vanilla, -omit coffee an add vanilla extract instead (or another flavor )

bratwursts, potatoes, diced into small cubes (i used yukon gold potatoes), onion, diced, hard-boiled eggs, cold, diced, beef broth (whatever you want to use to boil the brats in) or 3 cups vegetable broth (whatever you want to use to boil the brats in), pure olive oil, prepared mustard (i used grey poupon), rubbed sage, salt and pepper, paprika (to garnish )

beef, ground, onion, minced, salt , to taste, freshly ground pepper, dry breadcrumbs, egg, worcestershire sauce, dill pickles or pickle relish, catsup, onions or tomato, slices, cheddar cheese , slices, prepared mustard, horseradish, onion, finely chopped, american cheese, american cheese or 1/4 cup cheddar cheese, worcestershire sauce, prepared mustard, yellow or dijon, mayonnaise or 2 tbsp salad dressing, salt, canned mild green chilies, chopped, green chili, to taste (whatever you prefer ) (optional), jalapeno, to taste (if you like ) (optional)

beans (any kind...black, red, white , chick, etc.), baby white corn (no substitutes), onion, chopped (green or yellow (whatever you prefer or have on hand), celery, chopped, green pepper, chopped, fresh jalapeno peppers, minced (to your taste ), salt, black pepper, water, apple cider vinegar, olive oil, sugar, tortilla chips

heads iceberg lettuce (or any kind of lettuce you prefer), chopped celery, chopped green onion, frozen green peas or 1 cup frozen peas and corn, thawed, sliced mushrooms, chopped tomatoes, bacon, well cooked, hard-boiled eggs, chopped, grated cheese , your preference (i used a combination of jack and cheddar), green peppers or olives or garbanzo beans, mayonnaise, sour cream, lemon juice, seasoning salt, garlic powder, brown sugar

bulls eye bold barbecue sauce (or whatever you like.), brown sugar, pineapple juice, red onion, cayenne pepper, parsley flakes (for color )

you want to take 3 eggs, break into a jug, now you want the same amount of flour as the eggs, same amount of milk, salt, cold water

two lb of milk chocolate bars - regular hershey bars or whatever you like, two lb of large marshmallows, half a lb of cashews, chopped, half a lb of toasted coconut flakes, real butter, unsalted, half a can of milnot, sea salt

ground beef (you can also substitute your favorite other ground meat), elbow macaroni, uncooked (or 3 cups if you want it to go farther), diced tomatoes , do not drain (you can also use crushed if you like bigger pieces of tomato), sweet corn, condensed tomato soup, onion, chopped (whatever your favorite kind, i use white onions)