9 many way Recipes

  • Many Way Meatballs
    lean ground beef, dry breadcrumbs, minced onion and
    4 More
    lean ground beef, dry breadcrumbs, minced onion, egg, slightly beaten, cream of mushroom soup, water, chopped parsley
    40 min, 7 ingredients
  • Many Ways Tea Biscuits
    all-purpose flour, sugar, baking powder, salt and
    6 More
    all-purpose flour, sugar, baking powder, salt, butter or margarine, your choice: nuts , dried fruit bits, raisins, mini chocolate chips, eggs, divided, evaporated milk, vanilla, milk
    10 ingredients
  • Sarasota's Pork Baby Back Ribs
    slabs baby back ribs (i don tsp get specific weight becau... and
    13 More
    slabs baby back ribs (i don tsp get specific weight because this marinade can be used on as many as you cook, this amount wi), paprika, cumin, chili powder, dried oregano, fresh ground black pepper, kosher salt, garlic powder, onion powder, dark beer, bay leaves, cider vinegar, barbecue sauce (use your favorite ,there are way too many favorites to name just 1, so just use your favorite sauce), bourbon
    27 hour , 14 ingredients
  • Hot Cocoa (many ways and many tastes) Hot Cocoa (many ways and many tastes)
    sugar, hersheys cocoa powder, salt, water, milk and
    2 More
    sugar, hersheys cocoa powder, salt, water, milk, vanilla extract, marshmallows or sweetened whipped cream (optional)
    17 min, 7 ingredients
  • Chicken en Papilotte Many Ways (Michele Urvater) Chicken en Papilotte Many Ways (Michele Urvater)
    skinless, boneless chicken breast halves, tenderloins rem... and
    6 More
    skinless, boneless chicken breast halves, tenderloins removed, green or black olive paste, vegetable oil, new potatoes, washed, ripe tomatoes, salt and freshly ground black pepper, tomatoes, washed and cored and sliced
    45 min, 7 ingredients
  • Chicken en Papilotte - Many Ways (Michele Urvater) Chicken en Papilotte - Many Ways (Michele Urvater)
    skinless, boneless chicken breast halves, tenderloins rem... and
    6 More
    skinless, boneless chicken breast halves, tenderloins removed, green or black olive paste, vegetable oil, new potatoes, washed, ripe tomatoes, salt and freshly ground black pepper, tomatoes, washed and cored and sliced
    45 min, 7 ingredients
  • Tempura 101 Tempura 101
    seasonal fish and vegetables are used in tempura. the ing... and
    35 More
    seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.
    5 min, 36 ingredients




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