936 wow that was Recipes

whole milk, sugar, instant espresso powder, semi-sweet chocolate chips, egg whites

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.

onion, finely chopped, hard-cooked eggs, finely chopped, cream cheese, softened, sour cream, red caviar, black caviar, rinsed and drained

water, white sugar, ketchup, pineapple tidbits, undrained, distilled white vinegar, red pepper flakes, soy sauce, steak sauce, cayenne pepper hot sauce, cornstarch

cream cheese, softened, sour cream, yogurt, plain, mayonnaise, oscar mayer bacon bits (only substitute soft bacon bits or cooked crumbled real bacon), green onions, chopped (white and green parts ), tomato, seeded and chopped, shredded cheddar cheese

olive oil, chopped onion, minced garlic, ground cumin, ground coriander, dried oregano, water, peeled and diced carrot, diced red bell peppers or 1 cup green bell pepper, diced zucchini, fresh green chili pepper, minced , seeds removed for a milder hot, canned crushed tomatoes (15-oz. can, undrained ), cooked pinto beans (15-oz. can) or 1 1/2 cups kidney beans (15-oz. can) or 1 1/2 cups black beans (15-oz. can), salt & freshly ground black pepper, grated low-fat cheddar cheese (optional), cornmeal, white flour, salt, baking powder, baking soda, egg whites, beaten, buttermilk, vegetable oil, minced scallion, chopped fresh cilantro, nonfat sour cream (optional)

pesto, lightly packed arugula leaves, garlic, sliced or slivered almonds, toasted, grated parmesan cheese, olive oil, salt to taste, soup, cucumbers , preferably english or european, peeled and seeded, scallions, with green tops, cut into chunks, nonfat buttermilk, white pepper, salt to taste

cheap tequila (divided ), triple sec (divided ), sweet and sour cocktail mix (divided ) or 1 3/4 liters margarita mix (divided), orange juice (divided ), lime juice (divided ), lime , juice of (divided), lime juice (for garnish ), kosher salt (for garnish ), lime, wheels or wedges (for garnish )

basmati rice, washed and drained, onion, chopped, cinnamon sticks, cardamoms, ghee, coconut milk, turmeric powder, salt

cabbage, cored & cut into chunks (early pointy head good), cucumbers, peeled, seeded and cut into 1-inch pieces (medium), red bell peppers, stemmed, seeded and cut into chunks, orange bell peppers, stemmed, seeded and cut into chunks, tomatillos, husked, hulled and cut into chunks, tomatoes, cored and cut into chunks, red pepper , roasted & drained, thai chiles, stemmed, seeded and finely chopped, salt, water, white vinegar, sugar, turmeric, cumin seed, cinnamon, ground, allspice, ground, hot pepper sauce , such as tabasco, bay leaves

mushroom caps, scallions, chopped fine, bacon, chopped fine, olive oil, garlic clove, minced, drops tabasco jalapeno sauce, plain breadcrumbs, grated parmesan cheese, white wine, shredded mozzarella cheese, salt and pepper

frozen mixed berries, blend, canned pineapple chunks in juice, mandarin oranges in juice, sugar-free raspberry jell-o gelatin, grapes (optional)

hot italian sausage links (removed from casings ), mushrooms (chunked), jalapeno (sliced thin), chopped tomatoes, ricotta cheese, spaghetti, arugula (chopped coarse ), salt & fresh ground pepper (to taste)

fine semolina, flour, salt, water, lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible, onion, garlic cloves, carrots, courgettes (zucchini), potatoes, swede or 1/4 turnip, parsnip, chickpeas, drained, ras el hanout spice mix, salt & pepper, dried mint, sunflower oil or 1 tbsp vegetable oil, liquidised tomato puree, water, green chili (optional)

boneless skinless chicken breasts, cream cheese, minced garlic cloves, green onions, chopped, bacon bits, fresh spinach, pepper, bacon, thick cut

mushrooms (whole ), beaten eggs, flour, cornmeal, garlic powder,italian seasoning ,oregano,black pepper, ground red pepper flakes, cayenne pepper, louisiana hot sauce, shortening

yellow cake mix, half and half (could use milk), eggs, margarine, pie filling, sugar, cinnamon

lemon filling, egg yolks (reserve whites for meringue), cornstarch, water, sugar, salt, butter, lemon juice, grated lemon zest, pre-baked pie shell, recipe meringue, meringue topping, egg whites, cream of tartar, sugar