1759 that stay moist Recipes

  • Pork Chops That Actually Stay Moist!
    pork chops (boneless or bone-in , whatever floats your bo... and
    3 More
    pork chops (boneless or bone-in , whatever floats your boat), all-purpose flour, cornstarch
    20 min, 4 ingredients
  • That Cake!  (Aka) Brown Sugar Pudding Cake
    moist yellow cake mix, vanilla instant pudding mix, eggs and
    13 More
    moist yellow cake mix, vanilla instant pudding mix, eggs, margarine or 1/2 cup butter, softened not melted, water, brown sugar, packed firm, almond extract , pure, vanilla extract , pure, nutmeg, cinnamon, water, chopped fresh pecans, brown sugar , packed, canned condensed milk, margarine or 1 tbsp butter, vanilla extract , pure
    1 hour 15 min, 16 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
  • Cinnamon Swirl Bread That Actually Works!
    yeast, warm skim milk (or any other milks really) and
    10 More
    yeast, warm skim milk (or any other milks really), water , that is warm, sugar, egg, melted butter, flour (or more or less as needed), salt, extra melted butter, cinnamon, sugar, nutmeg
    1 hour 10 min, 12 ingredients
  • Buddha's Ultimately Moist Chocolate Cookies
    neufchatel cheese, softened or 8 oz cream cheese and
    4 More
    neufchatel cheese, softened or 8 oz cream cheese, butter, softened, egg, vanilla extract, chocolate cake mix (moist)
    20 min, 5 ingredients
  • Kittencal's White Cake
    moist deluxe white cake mix (such as duncan hines moist d... and
    4 More
    moist deluxe white cake mix (such as duncan hines moist deluxe classic white cake mix), diet lemon-lime soda (such as diet 7-up or sprite), vegetable oil, egg whites, sour cream
    45 min, 5 ingredients
  • Stay Popped Popovers
    eggs, milk, oil, salt, flour, butter , for serving
    50 min, 6 ingredients
  • Stay Green Avocado Dip
    avocados, garlic clove, lemon , juice of, salt and
    2 More
    avocados, garlic clove, lemon , juice of, salt, drops tabasco sauce, mayonnaise
    15 min, 6 ingredients
  • Stay-At-Home Stew
    stewing beef, cubed, onion, chopped, carrot, chopped and
    8 More
    stewing beef, cubed, onion, chopped, carrot, chopped, stalks celery, chopped, peas, potatoes, peeled and diced, tomato soup, water, pepper, dried thyme, dried rosemary
    5 hour 10 min, 11 ingredients
  • Stay Soft Peanut Butter Cookies (With Natural Peanut Butter)
    chunky natural-style peanut butter and
    9 More
    chunky natural-style peanut butter, crushed honey roasted peanuts (optional), brown sugar, white sugar, butter or 1 cup margarine, softened, eggs, baking soda, baking powder, vanilla extract, flour
    24 min, 10 ingredients
  • Moist White Wine Cake Moist White Wine Cake
    moist white cake mix, vanilla instant pudding mix and
    4 More
    moist white cake mix, vanilla instant pudding mix, ground nutmeg, vegetable oil, white wine, eggs
    1 hour 5 min, 6 ingredients
  • Moist Lemony Poppy Seed Cupcakes Moist Lemony Poppy Seed Cupcakes
    lemon cake mix (i use duncan hines moist deluxe), water and
    4 More
    lemon cake mix (i use duncan hines moist deluxe), water, oil, eggs, lemon pudding mix, poppy seed
    30 min, 6 ingredients
  • Moist Red Beet Chocolate Cake With Chocolate Cream... Moist Red Beet Chocolate Cake With Chocolate Cream...
    cream 1 1/2 cups sugar with 3 eggs and add 1 cup wesson o... and
    9 More
    cream 1 1/2 cups sugar with 3 eggs and add 1 cup wesson oil blended with 1 1/2 cups canned beets cut into small pieces, also add 2 squares melted chocolate., sift together 1 3/4 cup flour , 1 1/2 tsp baking soda, and 1/2 tsp. salt. add this to above along with 1 tsp vanilla, bake in 2 greased and floured layer plans in a 350 oven for 20 - 25 min. very good and moist., chocolate cream cheese frosting, softened butter, cream cheese, softened, sugar, unsweetened chocolate, melted, milk, vanilla
    20 min, 10 ingredients
  • Super Moist Chocolate Cake with Chocolate-Cinnamon Topping (Sandra Lee) Super Moist Chocolate Cake with Chocolate-Cinnamon Topping (Sandra Lee)
    zucchini, finely grated (about 2 cups) and
    11 More
    zucchini, finely grated (about 2 cups), chocolate fudge cake mix (recommended : betty crocker super moist, ground cinnamon, egg, egg whites, plain nonfat yogurt, applesauce, soft silken tofu, instant chocolate fudge pudding (recommended : jell-o), ground cinnamon, topping (recommended: cool whip lite ), garnish: chocolate sauce , confectioner s sugar, cocoa powder
    1 hour 35 min, 12 ingredients
  • Stay a Bed Stew Stay a Bed Stew
    beef stew meat, cubed, tiny peas (use pea juice also) and
    9 More
    beef stew meat, cubed, tiny peas (use pea juice also), sliced carrot (lengthwise), onions, cut up, stalk sliced celery (optional), sliced mushrooms (use juice) (optional) or 2 (8 oz) cans mushrooms (use juice) (optional), salt, pepper, tomato soup , thin with 1/2 cup water, raw potato, bay leaf (optional)
    5 hour 15 min, 11 ingredients
  • Stay in Bed Stew Stay in Bed Stew
    beef stew meat, onions, chopped and
    6 More
    beef stew meat, onions, chopped, carrots, peeled and sliced, potatoes, peeled and sliced, peas, drained (optional), tomato soup or 1 (10 1/2 oz) can cream of mushroom soup or 1 (10 1/2 oz) can celery soup, water, salt and pepper
    5 hour 15 min, 8 ingredients
  • Stay Popped Popovers Stay Popped Popovers
    flour, eggs, milk, cooking oil, salt
    45 min, 5 ingredients




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