4182 debbie bit this bit that Recipes

tuna, drained (2 cans, usually), breadcrumbs (i like the italian style ), pickle relish, chopped parsley (i use fresh , if you are using pre-packaged dry parsely only use 1/2 tablespoon), chopped scallion, chopped white onions, stalk celery, chopped, dijon mustard, garlic clove, finely chopped, salt, pepper, egg substitute or 1 egg, oil (or margarine, dont use butter, it has salt, that mixes with the salt already added to the mix)

margarine, sugar, oil, flour, brown sugar, egg, vanilla, salt, baking soda, cream of tartar, coconut, oatmeal, raisins, rice krispies, chocolate chips, chopped nuts

fresh broccoli, cut into florets, whole baby corn, rinsed, drained and halved or 1-1/2 cups frozen corn, thawed, frozen peas, thawed, sliced water chestnuts, drained, green pepper, chopped, green onions, sliced, mayonnaise, ranch salad dressing, salt and pepper to taste, lettuce leaves, hard-cooked eggs, sliced, halved cherry tomatoes

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.

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

new potatoes or 2 lbs red potatoes or 2 lbs white potatoes, cut in half (or a combination of both), butter, melted, chopped parsley or 3 tbsp thyme or 3 tbsp rosemary (add any herbs to this mixture that you like), chopped chives, salt

vegetarian chicken strips, lightlife smart strips chick n style seasoned veggie strips meat free (has 0 g of fat and 14 grams of protein), peas and carrots, chopped celery, chopped red bell pepper (optional, for added vitamins and a sweeter taste), sauted mixed mushrooms (i like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less), chopped leek (or scallion or shallot), vegetable stock (which has 0 g of fat), white wine (totally optional), garlic salt, fresh tarragon (optional as well ), sage, thyme, white pepper (or black if you prefer ), soy flour (for a thick gravy, if you like yours thinner, don tsp use all of this, just use enough until its the cup), worcestershire sauce

ground beef, cooked and drained, chili-ready tomatoes, tomato sauce, water, salsa con queso (we used pepperjack), baked beans, corn, drained, taco seasoning, sour cream (optional), shredded cheddar cheese (optional) or muenster cheese (optional)

skim milk, nonfat dry milk powder, agave nectar, vanilla extract, plain yogurt (i recommend nonfat greek yogurt as a starter the first time you make this. after that, you can use y)

pasta, your choice, italian dressing, caesar salad dressing, mayonnaise, grated parmesan cheese, garlic powder, garlic salt, onion powder, sliced pepperoni, italian sausages , cooked your choice of flavor, ham , cut 1 inch thick from deli-any you like, celery ribs, diced small, tomatoes, sliced in half, purple onion, diced small, shredded mozzarella cheese, shredded cheddar cheese

ketchup, brown sauce, lemon juice, balsamic vinegar, white vinegar, worcestershire sauce, brown sugar, dry mustard

refrigerated buttermilk biscuits, prepared, bacon, halved,cooked and drained, butter, any vegetables , bits leftover in your veggie bin,chopped (ie zucchini, bell peppers, onion, cucumber, radishes, mushrooms, beets, tomatoes, broccoli, peas, be), eggs, beaten with, drops hot sauce (i use frank s or salsa to taste, of your choice), american cheese (or whatever you have left in the cheese drawer), salt (optional), pepper (optional)

butter, graham crackers, crushed, angel flake coconut, chocolate chips, chopped pecans, sweetened condensed milk

oz) bit-o-honey candy bars, canola oil, eggs, pumpkin, sugar, ground cinnamon, ground allspice, ground ginger, ground nutmeg, salt, baking powder, baking soda, all-purpose flour, cream cheese, room temperature, butter, vanilla, sugar

ketchup, honey, dark brown sugar, red pepper flakes, cider vinegar, jalapeno chiles (sliced ), serrano pepper (slice)

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

whole wheat flour (i used a mixture of this and whole wheat pastry flour), cream of tartar, baking soda, salt , eyeball it, splenda sugar substitute , for baking large ones, fat-free buttermilk, plain fat-free yogurt, vanilla extract, butter buds or 2 tsp any other fat free butter flavoring