1717 less more Recipes

penne (more or less ) or 3/4 lb ziti pasta (more or less), diced tomatoes , with 3 cheeses, kalamata olive, pitted and chopped, garlic cloves, chopped, anchovies, minced, oregano, lowfat mozzarella cheese, diced, olive oil, crushed red pepper flakes (less if don tsp like hot), fresh ground black pepper, parmesan cheese, grated

pasta of your choice; i used mini farfalle, minced garlic (or more ), light cream cheese, more or less) shrimp (31-40 size) i used frozen raw, deveined, tail on, chicken broth, grated parmesan (or more, if you like ), dried basil (or to taste), dried thyme (or to taste), lemon juice (optional), pepper (optional), salt to taste

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.

frozen baby peas, thawed, can use fresh blanched, cheddar cheese, diced in cubes , about 3/4 cup, diced ham, chopped red onion, hard-boiled eggs, chopped, mayonnaise, use less more to taste, vinegar, sugar, salt, pepper, paprika (optional)

malibu coconut rum, absolut vodka, peach schnapps, cranberry juice, pineapple juice (can use less pineapple & more cranberry to taste), cranberries (fresh or frozen, for garnish ), pineapple chunk (for garnish )

more or less all purpose flour , pinch of baking pwd and salt, eggs, powdered sugar, icing sugar ( optional )

less 1 tbsp all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, unsalted butter, cold, cut into small pieces, buttermilk, plus more, buttermilk , as needed, honey, honey, egg, lightly beaten

ground beef, ground pork, textured vegetable protein, rolled oats, eggs, garlic cloves, carrots, onion, worcestershire sauce, salt (or more to taste), black pepper, hot chili sauce (optional), catsup (topping )

hard-boiled eggs, peeled and chopped, cheddar cheese, cut into small cubes, spam, cubed, browned and cooled, miracle whip (more or less to taste) or 3/4 cup mayonnaise (more or less to taste), yellow mustard (more or less to taste), onion, minced (i omit this), salt and pepper

mayonnaise, sour cream, seafood cocktail sauce or 4 oz chili sauce, diced fresh ginger (more or less to taste, can have a kick to it with more), sugar or 1 -2 tbsp corn syrup, drop tabasco sauce or 1 -2 tsp datil hot pepper sauce (to desired heat level)

bread (whole wheat, raisin, orange, country white, etc.), butter or margarine, for spreading, pumpkin pie spice (more or less 1/2 teaspoon) or 1/2 tsp cinnamon (more or less 1/2 teaspoon), cream cheese, softened (warmed if you wish), honey, softened

egg yolks, whole egg, fresh garlic cloves, peeled (or to taste), lemon juice (reconstituted ok, add more to taste), prepared mustard (regular or dijon add more if to taste), dark green virgin olive oil, canola oil, salt (or more to taste)

butter, grated, milk, sour cream, egg, cider vinegar, all-purpose flour, bread flour, sugar, baking powder, baking soda, salt, butter, melted, cinnamon (or more based on your preference), brown sugar, divided, nutmeg, allspice, sugar

olive oil, margarine/butter, hot sauce, flour, cornmeal, cayenne pepper, seasoned salt, green tomaotes, sliced medium, yellow squash, sliced medium, zuchinni, sliced medium, white onion , rough chopped, tub fresh mushrooms, sliced thick, red pepper , rough chopped, chopped garlic, roma tomatoes, chopped (less water), shredded parmesan, fresh ground black pepper

olive oil, sliced mushrooms, chopped onion, chopped celery, minced garlic (or more, your choice ), uncooked barley, vegetable broth, white beans, drained

unsalted butter, all-purpose flour or 2 1/4 cups bread flour, salt, baking soda, sugar, brown sugar, egg, egg yolk, milk, vanilla, semi-sweet chocolate chips, all-purpose flour, baking soda, cream of tartar, butter or 1 cup margarine, sugar, eggs, milk, vanilla, sugar, ground cinnamon

cauliflower (mashed ), potatoes (mashed ), frozen broccoli florets, peas, chicken bouillon cubes, garlic (chopped ), horseradish, cayenne pepper, onion (chopped ), nonfat sour cream, parmesan cheese (ground ), salt and pepper, yolk-free wide egg noodles (dry weight)

almond oil or 2 tsp sesame oil or 2 tsp avocado oil or 2 tsp macadamia nut oil, coconut milk or 1 tbsp fresh cow milk, shampoo , of your choice or 1/4 cup castile liquid soap