3875 you use Recipes

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, tomatoes see pics 2 large cans and 1 medium., olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs) i used the whole bag., grated parmigiano-reggiano (2/3 cup) 1 cup would be better, get aged over 3 years., chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) use lots., do not add salt if using canned. a lot of salt in the cans and cheese., if you use fresh roma tomatoes , use 1 1/2 tsp salt, no more., forget the bitterness thing. just salt each side ., i always was leary of eggplant because of the name. it actually has little flavor and gets most from the oil and whatever it is cooked with., this was very similiar to moussaka i learned to make and absolutely love. i have the pics and will post that recipe.

skinless chicken breast half, cooked and sliced thinly (i use left over grilled greek chicken breasts), tomato, sliced, feta cheese, kalamata olive, sliced, olive oil, naan bread (or can use pita bread), tzatziki (i use or can use store bought cucumber yogurt sauce)

heads of garlic, separated into cloves, unpeeled, browned vegetable stock (i use ultimate ultimate ) or 6 cups any well-flavored chicken stock or 6 cups well-flavored vegetable stock, dried sage, dried leaf thyme, parsley, pepper , to taste, tomato juice (i only use low sodium v8) or 2 cups v 8 vegetable juice (i only use low sodium v8), uncooked orzo pasta or 3/4 cup alphabet pasta or 3/4 cup other small shell pasta, egg yolks, garlic bread , croutes (i use croutes croutes), sharp cheddar cheese (or a combination of cheddar & monterey) or 4 -6 oz monterey jack cheese, shredded (or a combination of cheddar & monterey), minced fresh parsley or cilantro, for garnish, ripe avocado, pitted, peeled and sliced, for garnish (optional)

semisweet chocolate (i use ghiradelli bar chocolate), unsweetened chocolate (i use bakers), butter (do not use margarine), eggs, separated (you use both the yolk and whites), sugar, cream of tartar, sugar (for dusting)

honey (preferably greek thyme , but no biggy if you can tsp get it. do use a good quality , though), water, sugar, cinnamon sticks (or 1/2 tsp ground ), lemon juice, lemon peel (without pith - 4 inch-long piece), orange peel (without pith - 4 inch-long piece), coarsley ground walnuts (very fresh ), coarsley ground almonds (make sure the nuts you use are fresh, very recently purchased), sugar, cinnamon, nutmeg, melted butter, phyllo dough, unsalted butter, melted (don tsp use less, this is what will make your baklava taste exceptional, and it has to be butter!)

vanilla ice cream , you decide how much. i prefer blue bell homemade vanilla, powdered instant chocolate drink mix , i use ovaltine. again, how much you use is up to you. just put in how much you would use with milk

stew meat, cut into 1 inch chunks, wine (i used white), beef stock (i used oxo powder), water, bay leaves, steak spice, herbs , de provence, salt, pepper, pumpkin puree (i used fresh. if you use canned, you may need a little less because it s more concentrated), vegetables , of your choice

dry yeast (1 package), warm water, about 100 degrees, water , tepid, olive oil, good quality, plus more for the pan and to paint on top of the bread, bread flour, all-purpose flour, salt , plus coarse (fleur de sel if you have it, otherwise kosher ), rosemary, fresh, finely chopped (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs,)

cream cheese, softened, sour cream, mayonnaise (hellmans or best foods), worcestershire sauce , to taste, scallions, finely minced, crushed garlic, i use from the jar, but if you use fresh , make sure it is completely smooth, cooked shrimp, finely chopped, crabmeat , i use bumblebee extra fancy

baking potatoes (i use idaho potatoes), butter, sweet onion (diced ), minced garlic, butter, flour, milk, colby cheese (crumbled not shredded ), crumbled bacon (i use the real bacon crumbles you use for salad toppings to save time), salt and pepper (to taste), parmesan cheese (sprinkled on top), breadcrumbs, melted butter

soft pretzels, the thick large kind (if you use the frozen ones , cook them first according to directions), prepared yellow mustard (or use mayonnaise if your child doesn tsp like mustard), cheese (use your child s favorite), sliced deli meat (use your child s favorite), lettuce , sprouts, spinach, shredded carrots...whatever your child likes

links italian sausage (mix of hot and sweet or whatever you have. the hot sausage really makes the soup though), browned and sliced (doesn tsp have to get all the way cooked in the browning), bacon, cooked, chopped , and drippings reserved, celery stalks, diced medium, onions, chopped, carrots, chopped, yukon gold potatoes, peeled and chopped (don tsp peel when you do the other veg, wait until the soup s on and you re ready to add them, then peel and chop), lentils (brown is classic for the recipe, green/red/yellow are cool too), tomato paste (or all of 1, they re a pain to keep. if you re really cool and have it in a tube about 2 tsp), bay leaves, thyme (if you use fresh sprigs, throw 4 in), flat leaf italian parsley, chopped, lots o water (bout 8-10 cups), salt and pepper to sweat the veg and then to taste after the taters go in and cook for about 20)

cottage cheese, italian sweet sausage or 1 lb italian hot sausage, whichever you prefer, olive oil, yellow onion, diced , you determine the size, based on how much you like onion, i used 1 very large one, garlic cloves, chopped. again , use your own criteria to taste, baby spinach, pasta sauce, jumbo pasta shells, parmesan cheese, fresh grated

brown sugar (depending on taste), butter, orange juice (pineapple may be used), maple syrup (may use slightly more), cinnamon, nutmeg, at least 5 large sweet potatoes, peeled & cut up, if you use canned sweet potaoes , use less sugar and syrup.), i cup apples, peeled and diced (more if desired) (pears can be, subsitituted ), raisins or dates (optional)

extra-virgin olive oil, unsalted butter, softened, garlic, crushed, dried rosemary (if using fresh the equivalent is 3 tbsp chopped fine), rosemary, dried thyme (if using fresh the equivalent is 3 tbsp chopped fine), dried sage (if using fresh the equivalent is 1 tbsp chopped fine), salt, pepper, freshly ground, turkey (thawed if using a frozen bird), lemon, cut in half, onion

cake flour, baking powder, salt, butter, vanilla extract, sugar, eggs, milk, orange , zest finely grated, a few spoonfuls melted , strained apricot preserves, fluffy white icing , recipe follows, grated, toasted coconut, see note, note: fresh coconut, freshly grated , is a rare treat. if possible, use it. fresh coconut is moist. if you use canned coconut, use the moist type and the most finely shredded.

fat free tortilla chips or low fat tortilla chips (i use baked tostitos bite size and the serving size is 20 chips with 1 g of fat), fat-free refried beans (i use old el paso spicy fat free refried beans), shredded fat-free cheddar cheese, tomato, chopped, spinach or 1 cup lettuce, chopped, tomatillo salsa (or your favorite salsa), fat free sour cream

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.