19951 gimme more sundae points Recipes

scoop vanilla ice cream, graham crackers, crushed, sundae syrup , chocolate syrup, marshmallows, cream (to garnish ), maraschino cherry (to garnish )

olive oil, uncooked uncooked boneless skinless chicken breast (cut into 1-inch pieces), dried thyme (or more ), table salt, black pepper, garlic cloves, minced (or more ), broccoli florets, reduced-sodium chicken broth, divided, cornstarch, cooked brown rice , kept hot

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.

graham cracker crumbs, scoops vanilla ice cream, hot fudge microwaveable topping , heated according to package directions, marshmallow flavor topping, character-shaped graham crackers (optional)

water, sugar, marshmallows, vanilla extract, bittersweet (not unsweetened ) or semisweet chocolate, chopped, whipping cream, unsalted butter, chocolate ice cream, softened, graham crackers, broken into small pieces, marshmallows, triangles cut from graham crackers

water, sugar, marshmallows, vanilla extract, semisweet chocolate, chopped, whipping cream, unsalted butter, vanilla extract, chocolate ice cream, softened, graham crackers, broken into small pieces, marshmallows, marshmallows, graham crackers , cut into triangles

chocolate ice cream, chunk, softened, graham cracker sticks, crushed, marshmallow creme, semisweet chocolate chips, graham cracker sticks, whole

granny smith apples , cheeks removed, sliced 1/4-inch, cored, vegetable oil, sugar, plus more for sprinkling, brandy, unsalted butter, vanilla extract, salt, apple cider , or more as needed, brioche , cut into thick slices, vanilla bean ice cream , for serving

low-fat sugar-free chocolate ice cream , breyers double churn free french chocolate fat-free ice cream, marshmallow creme, room temperature (only 1 tbsp. will actually end up on your sundae), low-fat honey graham crackers, lightly crushed (half a sheet), semisweet mini chocolate chips, fat free reddi-wip topping

prepared crepes, butter, splenda sugar substitute (for dusting crepes), sugar-free chocolate syrup, peanut butter, sugar-free vanilla ice cream, graham cracker, sheets (crumbled ), marshmallow, prepared whipped cream (or more ), aluminum foil

sundae pizza, sheet frozen puff pastry dough, thawed and trimmed to a 9-inch circle, egg, mixed with 1 tbsp. water, ice cream, softened, pecans, drained maraschino cherry halves, white chocolate chunks, chocolate sundae syrup, garnish: mint leaves and maraschino cherries

ground chicken, lightlife gimme lean ground beef, chopped celery, chopped mushroom, chopped onion, dried cranberries, eggs, fresh basil, mrs. dash seasoning mix, dehydrated garlic flakes, worcestershire sauce, ketchup

bread, butter, chicken salami or 2 pieces pork salami, cheese, leaf of fresh lettuce, tomato-chili ketchup, pepper

rice chex, cheerios, salted peanuts, pretzels, white candy coating, coarsely chopped, peanut butter chips, vegetable oil

unsalted butter, at room temperature, plus more for greasing the pan, bittersweet chocolate, coarsely chopped, sugar, pure vanilla extract, eggs, all-purpose flour, sugar, heavy cream, pure vanilla extract, good quality vanilla ice cream, pecan pieces

whipping cream, marshmallow creme, plus more for topping, bittersweet (not unsweetened ) or semisweet chocolate, chopped, coffee ice cream with almonds and chocolate, sliced almonds, toasted

heavy whipping cream, more) freshly brewed strong coffee, semisweet chocolate chips, ground cinnamon, vanilla extract, vanilla ice cream, toasted pine nuts

waffle cones, malted milk balls, plus 6 more for the cones, chocolate-covered peanut butter cups, chopped, vanilla and/or chocolate ice cream, chocolate fudge sauce, semisweet chocolate, chopped, milk chocolate, chopped, unsalted butter, cut into small pieces, corn syrup or agave syrup, roasted peanuts, finely chopped