17888 that shallotta flavor Recipes

  • That Good Salad
    vegetable oil, fresh lemon juice, garlic cloves, minced and
    9 More
    vegetable oil, fresh lemon juice, garlic cloves, minced, salt, pepper, romaine lettuce , torn, tomatoes, chopped, swiss cheese, shredded, almonds, parmesan cheese, grated, cooked bacon, crumbled, caesar-flavor croutons
    15 min, 12 ingredients
  • Princess Flavored Water
    flavored unsweetened flavored drink mix (kool-aid, flavor... and
    4 More
    flavored unsweetened flavored drink mix (kool-aid, flavorade), sugar, artificial sweetener (stevia, splenda), lemon juice (or 1/2 lemon squeezed), water
    5 min, 5 ingredients
  • Flavored Milk Syrup
    white sugar, water and
    1 More
    white sugar, water, unsweetened, fruit-flavored soft drink mix
    10 min, 3 ingredients
  • Flavored Whipped Cream
    chilled whipping cream, sugar (granulated or powdered ) and
    9 More
    chilled whipping cream, sugar (granulated or powdered ), peppermint extract, rum extract, almond extract, ground cinnamon, ground ginger, ground nutmeg, orange zest or 1 tsp lemon, rind of, maple flavoring, vanilla
    5 min, 11 ingredients
  • Flavored Marshmallow Swizzle Sticks
    powdered sugar , sifted (confectioner's sugar), water and
    7 More
    powdered sugar , sifted (confectioner s sugar), water, marshmallow, candy cane (or peppermint candies), chocolate sprinkles, colored hard candies, red and blue candy sprinkles, green sprinkles, flavored colored coarse sugar
    10 min, 9 ingredients
  • Flavored Long Island Iced Tea
    gin, light rum, tequila, vodka, iced tea, simple syrup and
    3 More
    gin, light rum, tequila, vodka, iced tea, simple syrup, chambord raspberry liquor (or any desired flavoring), lemon, ice
    7 min, 9 ingredients
  • Flavored Popcorn
    buttered-flavored popcorn
    1 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    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.
    38 ingredients
  • That's Shallotta Flavor Spaghetti That's Shallotta Flavor Spaghetti
    extra virgin olive oil (evoo) and
    6 More
    extra virgin olive oil (evoo), shallots, halved and thinly sliced, garlic cloves, finely chopped, salt and pepper, whole wheat spaghetti, grated parmigiano-reggiano cheese, chopped flat leaf parsley (a generous handful)
    30 min, 7 ingredients
  • That's Shallotta Flavor Spaghetti (Rachael Ray) That's Shallotta Flavor Spaghetti (Rachael Ray)
    extra virgin olive oil, shallots, halved and thinly sliced and
    5 More
    extra virgin olive oil, shallots, halved and thinly sliced, garlic cloves, finely chopped, salt and pepper, whole wheat spaghetti, grated parmigiano-reggiano cheese, chopped flat leaf parsley (a generous handful)
    25 min, 7 ingredients
  • That's Good Moosh! That's Good Moosh!
    ground beef , or to taste and
    7 More
    ground beef , or to taste, taco seasoning mix , or to taste, water, chicken-flavored ramen noodle soup, mexican-style stewed tomatoes, water, sour cream, shredded cheddar cheese
    25 min, 8 ingredients
  • That Good Salad That Good Salad
    head romaine lettuce, chopped (can use 1 package of romai... and
    11 More
    head romaine lettuce, chopped (can use 1 package of romaine hearts), chopped tomatoes, fried bacon, crumbled, almonds, toasted, grated parmesan cheese, shredded swiss cheese (1/2 sm package, can use italian blend with swiss in it), fresh lemon juice, vegetable oil (olive oil is best), garlic cloves, salt, pepper, caesar-flavor croutons
    20 min, 12 ingredients
  • That Pumpkin Stuff That Pumpkin Stuff
    pumpkin, evaporated milk, sugar, cinnamon, nutmeg, eggs and
    6 More
    pumpkin, evaporated milk, sugar, cinnamon, nutmeg, eggs, yellow butter flavored cake mix (duncan hines), pecan pieces, melted butter, cool wip (2 cups), cream cheese, powdered sugar
    1 hour , 12 ingredients
  • Flavorful Fondue Broth Flavorful Fondue Broth
    red wine, water, beef bouillon cubes and
    9 More
    red wine, water, beef bouillon cubes, garlic cloves, sliced thin, dried tomatoes, chopped (not packed in oil), onion paste, fried (available at asian markets), fresh chives, rosemary, bay leaves, red pepper flakes (to taste), baby portabella mushrooms (or other flavorful mushrooms), red potatoes, big dice
    1 hour 10 min, 12 ingredients
  • Flavored Hot Cocoa Mix Flavored Hot Cocoa Mix
    powdered milk and
    3 More
    powdered milk, powdered coffee creamer (any flavor you like ), powdered sugar, unsweetened cocoa powder
    10 min, 4 ingredients
  • Flavored seltzer cake Flavored seltzer cake
    moist style cake mix ( 15.25-18.25 oz) and
    1 More
    moist style cake mix ( 15.25-18.25 oz), flavored seltzer water
    2 ingredients
  • Flavorful Flank Steak Flavorful Flank Steak
    beef flank steak, soy sauce, vegetable or canola oil and
    6 More
    beef flank steak, soy sauce, vegetable or canola oil, red wine vinegar or cider vinegar, barbecue sauce, steak sauce, dried minced onion, liquid smoke flavoring optional, garlic powder
    9 ingredients
  • Flavored Seltzer Cake Flavored Seltzer Cake
    moist-style white cake mix (15.25-18.25 oz) and
    1 More
    moist-style white cake mix (15.25-18.25 oz), flavored seltzer water
    2 ingredients




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