135 methods Recipes

dry sherry, saffron, fresh red snapper or 1 lb sea bass or 1 lb grouper or 1 lb flounder or 1 lb trout, boned and fillet, mixed shrimp (cleaned and shelled ) or 1/2-1 lb lobsters (cleaned and shelled) or 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled), clams, mussels, squid, cleaned and sliced into rings, olive oil, onion, diced, shallots, minced, carrot, diced, fennel bulb, thinly sliced, garlic cloves, minced, tomatoes, diced with liquid, fish stock (or shrimp stock (2 methods)) or 2 cups clam juice (or shrimp stock (2 methods)) or 2 cups chicken broth (or shrimp stock (2 methods)), tomato paste, salt, thyme, basil, fresh parsley, pepper, garlic-infused olive oil, parsley, red pepper flakes

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

fresh ground meat (75% beef or veal, 25% bulk sausage), fresh grated sourdough breadcrumbs (crusts removed ), ricotta cheese, freshly grated parmigiano-reggiano cheese, minced sweet onion, minced red peppers or 1/4 cup green bell pepper, minced fresh basil leaves, minced fresh oregano leaves, minced fresh italian parsley, extra virgin olive oil, minced fresh garlic cloves, beaten egg, fine sea salt, fresh ground black pepper, grated fresh lemon zest, red pepper flakes, ground allspice, freshly grated nutmeg, olive oil (for fry method), marinara sauce (for steam method)

butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling enough quantity to fit in a 20cm tart pan. make holes with a fork all around the dough and bake for 30 minutes until golden. cool., plain chocolate, melted, heavy cream, powder sugar, vanilla, red grapes, halved, kiwi, sliced, apricot jam for glaze

butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling enough quantity to fit in a 20cm tart pan., sugar , divided into two equal parts, eggs, separated, ground almonds, butter, melted, pitted cherries, drained, powder sugar for dusting, apricot jam for glaze, chopped hazelnut

butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling in the tart pan., cream cheese, softened, castor sugar, eggs, flour, zest and juice of 1 lemon, sour cream, peaches, drained, egg yolk to glaze, powder sugar for dusting

barbecued cabbage, source: how to grill by steven raichlen (workman, 2001), pg. 360, method : indirect grilling, butter, bacon , cut crosswise into 1/4-inch slivers, onion, finely diced, green cabbage (about 2 lb), your favorite barbecue sauce, coarse salt and black pepper, also need : 2 cups wood chips, soaked in cold water to cover, then drained. best of barbecue grill ring (optional) or aluminum foil, crumpled into a 3-inch ring

butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling enough quantity to fit in a 20cm tart pan. pierce all around with a fork and bake for 25 minutes until golden., plain chocolate, chopped, heavy cream, butter, softened, heavy cream , whipped with 2 tbsp powder sugar to soft peaks, toasted blanched almonds

pumpkin pie custard, insteas of pumpkin pie , try this flavorful light holiday dessert, says field editor namcy zimmerman of cap may court house, new jersey. my husband s aunt shared the recipe after she brought this treat to a family party., method: baked, time : prep: 20 min. bake: 40 min. + cooling, canned pumpkin, fat-free evaporated milk, egg whites, fat-free milk, sugar, ground cinnamon, ground ginger, salt, ground nutmeg, fat-free whipped topping , optional

pitted dates (medjool dates are best), candied figs or 400 g dried figs, onions, malt vinegar (see method), golden brown sugar (see method)

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

cops of cooked white rice (your favorite method), flaked coconut, sliced fresh mushrooms, butter, raisins, onion, thinly sliced, blanched almonds, egg yolks, hard cooked (put the extra whites in your tuna fish)

hot dogs, grilled or cooked on a griddle, hot dog buns, white slaw (recipe below ), mustard or ketchup, optional, method, place cooked hot dogs on buns and top with lots of slaw., white slaw, head of cabbage, cored , chopped in food processor, sugar, salt, freshly ground pepper, apple-cider vinegar, mayonnaise

cake flour, baking powder, salt, cinnamon, ginger, shortening, honey, egg, well beaten, buttermilk, fluffy honey frosting, honey, egg whites, few grains salt, method, bring honey to boiling in a small saucepan over low heat., add salt to egg whites and beat until stiff, but not dry, peaks are formed. continue beating and pour the hot honey very slowly in a thin stream into the egg whites. continue beating 2 or 3 minutes or until frosting forms rounded peaks.

maple monkey loaf, all-purpose flour (4 1/2 to 5 cups), sugar, rapid rise yeast, salt, milk, water, butter or margarine, eggs, maple syrup, chopped walnuts, in large bowl, combine 2 cups flour , sugar, undissolved yeast and salt. heat milk, water and 5 tbsp butter until very warm (120o to 130of); stir into dry ingredients. stir in eggs and enough remaining flour to make soft dough. knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. cover; let rest on floured surface 10 minutes., divide dough into 32 pieces; roll into balls. melt remaining 3 tbsp butter; dip balls in butter. in bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. repeat layers. top with remaining 1/3 cup syrup. *cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes., bake at 375of for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. cool in pan on wire rack for 10 minutes. invert onto serving plate., notes : *cool rise method : shape loaf as directed. cover tightly with plastic wrap; refrigerate 2 to 24 hours. to bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. bake and cool as directed.

grain white rice , cooked in the method of your choice, vegetable oil, ham, finely chopped, onion, finely chopped, eggs, lightly beaten, frozen peas, thawed, soy sauce

peas, rashers of streaky bacon ) or, italian salami, onion finely chopped, french style mayo, salt and pepper to taste, method, crisp the bacon in a non stick pan, cool and crush., open peas and place in salad dish, put in the onion, spoon thru the mayo, enjoy