229 can believe its Recipes

potato chips , any flavor 1 sandwich size baggie (i mixed sour cream and onion with regular, but can see this with bbq chips as well), chicken breasts, bone in, worcestershire sauce, garlic powder, italian seasoned breadcrumbs, egg, for wash, milk, for wash

onion, chopped, green pepper, chopped, sweet red pepper, chopped, canola oil, egg whites, eggs, lightly beaten, fat-free milk, frozen shredded hash brown potatoes, thawed, frozen vegetarian breakfast sausage patties, thawed and crumbled, shredded reduced-fat cheddar cheese, salt, pepper

all-purpose flour, unsweetened cocoa powder, chocolate, cook -and-serve pudding and pie mix, baking powder, salt, butter substitute (such as i can tsp believe it s not butter for baking) or 3/4 cup unsalted butter (such as i can tsp believe it s not butter for baking), granulated sugar, eggs, milk, vanilla extract, heavy cream, semi-sweet chocolate chips, white baking chocolate , broken apart, vegetable oil

pack pumpkin (canned ), skim milk (i used skim plus for extra protein), melted i can tsp believe it s not butter , for baking, maple syrup, egg, slightly beaten, wheatena, all-purpose flour, splenda sugar substitute , with fiber, salt, baking powder, ground cinnamon, ground allspice, ground nutmeg, craisins (sweetened dried cranberries), quick oatmeal (optional), craisins (optional), i can tsp believe it s not butter-flavored cooking spray (optional)

mascarpone cheese, egg white, garlic, minced, splenda sugar substitute, chili powder, salt, hot sauce , i used cholula chili garlic flavor, sun-dried tomato, finely chopped, cooked chicken, cubed, phyllo pastry sheets, thawed cut into 4-5 inch squares (does not have to be exact), rice krispies, garlic powder, dried parsley, salt, butter (i use i can tsp believe it s not light or 2 tbsp margarine, i use i can tsp believe it s n)

crushed pineapple, undrained, water, i can tsp believe it s not butter fat free, i can tsp believe it s not butter fat free, salt, bread flour, active dry yeast, chopped pecans

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.

butter (i can tsp believe it s not , flora, any healthy dairy spread will do), brown sugar, eggs, wholemeal self-rising flour, low-fat plain yogurt (can substitute for any berry), frozen raspberries (can substitute ) or 100 g fresh raspberries (can substitute), light cream cheese, icing sugar, lemon juice (fresh or store bought )

red potatoes, unpeeled quartered, chopped chives, i can tsp believe it s not butter spread, sour cream, garlic powder, cream, pepper

multi-grain crispbread (wasa), fat-free chicken broth, onion , large, celery ribs, parsley, red apples, pecans, extra virgin olive oil, light butter, raisins, marjoram, savory, ground sage, ground pepper, seasoning salt

condensed cream of potato soup, eggs, black pepper, milk, frozen mixed vegetables, thawed and drained, shredded sharp cheddar cheese, frozen 9-inch deep dish pie shell

lasagna noodles, cooked, chunky pasta sauce with mushrooms, mixed vegetables , carrots, cauliflower and broccoli, textured vegetable protein (tvp), water, boiling, liquid beef bouillon, ground round (or other soy based ground beef replacement ), tomatoes, diced with italian spices, garlic cloves, minced, cottage cheese (i use fat free), grated parmesan cheese, frozen chopped spinach, eggs, mozzarella cheese, shredded

extra lean ground beef, browned, garlic cloves, crushed, dried oregano, basil, chopped, parsley, chopped, spaghetti sauce (low fat ), tomato paste, crushed tomatoes, onion, minced, fresh mushrooms, chopped fine, egg, low-fat ricotta cheese, parmesan cheese, lasagna noodles (mulitgrain), lowfat mozzarella cheese, shredded and divided

reduced-fat vanilla wafers, mandarin orange segments, chocolate chips, low-fat evaporated milk, light margarine, powdered sugar, orange extract, multi-colored candy sprinkles

soymilk, lemon juice, all-purpose flour, sugar, baking soda, salt, i can tsp believe it s not butter, unsweetened cocoa powder, eggs, vanilla, chocolate frosting, i can tsp believe it s not butter, unsweetened cocoa, soymilk, powdered sugar , sifted, vanilla

potatoes, garlic, fat free chicken broth, i can tsp believe it s not butter spray, onion, finely diced, olive oil, i can tsp believe it s not butter spray, dry onion

carbquik baking mix, scoops vanilla protein powder (i used body fortress), splenda sugar substitute, i can tsp believe it s not butter, milk, vanilla, eggs, baking powder, i can tsp believe it s not butter, flour (i used white, but you can use whole wheat if you have it), scoop vanilla protein powder, splenda brown sugar, cinnamon

chicken breasts, canned minced jalapeno, red apple, diced, diced canned pineapple (three rings), mayonnaise, chopped walnuts, cajun seasoning (tony s), mustard, butter substitute (i can tsp believe its not butter)