‘Basics’ Archive

Best Gluten Free Pizza Crust EVER! September 4, 2013 No Comments

Ingredients: 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour* (or see recipe below) 2 Tbs. buttermilk powder 2 tsp. baking powder ½ tsp. dough enhancer 2 tsp. garlic powder 1 tsp. ginger ½ tsp. Italian seasoning 1 tsp. salt 1 tsp. xanthan gum 1 tsp. guar gum 1 c. warm water 1 Tbs. olive oil […]

Nobody Will Know Sweet Potato Pie No Comments

“Nobody Will Know” Sweet Potato Pie This pie has an ancient secret, but nobody, and I do mean..”nobody” has ever guessed it was made with a mix. This recipe holds up to your being happy to bring pies to a family event. Delicious, creamy, old-fashioned homemade taste..they’ll even forgive the store-bought crust because the filling […]

Middle eastern rice with mince and spices May 3, 2011 No Comments

2 cups long grain rice 500g lamb mince 2 medium onions 2 cloves garlic 1 Tbsp grated ginger 1/2 tsp cardamom 1/2 tsp cumin 1/2 tsp nutmeg 1/2 tsp tumeric 1/2 tsp coriander 1/2 tsp cloves 1 Tbsp pepper 1 Tbsp cinnamon

Cajun Spice – Ornish December 13, 2009 No Comments

4 tablespoon(s) Paprika 2 tablespoon(s) Onion powder or flakes 2 tablespoon(s) Garlic powder or flakes 1 tablespoon(s) Gumbo file 1 tablespoon(s) Ground cumin (or whole seeds -toasted and ground) 1 tablespoon(s) Ground coriander ( or whole -seeds toasted and ground) 1/2 tablespoon(s) Dried thyme 1/2 tablespoon(s) Ground fenugreek (or whole -seeds toasted and ground) 1/2 […]

Court Bouillon – Master Chefs No Comments

2 1/2 cup(s) Water, cold 1 medium Onion, sliced 1 each Carrot, sliced 1 each Celery, stalk, sliced 1 each Leek, (white part only), — trimmed and sliced (opt) 3 each Fennel, stalks, (opt) 1 each Thyme, sprig, fresh, OR 1 pinch Thyme, dried Dill 1/2 teaspoon(s) Salt 4 each Peppercorns, white For Court Bouillon: […]

White Chocolate Mousse – Great Chefs No Comments

1 cup(s) Sugar 1/2 cup(s) Water 8 large Egg whites 6 large Egg yolks 1 tablespoon(s) Rum, white 1 pound(s) Chocolate, white, melted Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them […]

Chocolate Rum Cream – Master Chefs No Comments

4 ounce(s) Chocolate, semi-sweet, — melted 1/2 cup(s) Water, hot 2 cup(s) Cream, whipping 2 tablespoon(s) Rum, dark Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream. Source: New York’s Master Chefs, Bon Appetit Magazine : […]

Veal Stock – Master Chefs No Comments

2 tablespoon(s) Oil, vegetable 6 pound(s) Bones, veal, meaty, OR — combination of veal — and beef bones 2 medium Onions, trimmed, quartered — don’t peel 2 large Carrots, peeled, trimmed — coarsely chopped 2 each Celery, stalks, trimmed, — coarsely chopped 1 each Leek, trimmed, halved — lengthwise, coarsely — chopped, (white and — […]

Chocolate Mousse – Master Chefs No Comments

1/2 cup(s) Sugar 1/2 cup(s) Water 4 Egg whites, room temp. 1/4 teaspoon(s) Cream of tartar 2 cup(s) Cream, whipping, whipped — to soft peaks 1 cup(s) Cocoa, unsweetened 4 ounce(s) Chocolate, semi-sweet, — melted, cooled to room — temperature 3 tablespoon(s) Espresso powder, instant For Mousse: =========== Heat sugar and water in heavy saucepan […]

Veal Glaze – Master Chefs No Comments

1/2 cup(s) Stock, veal ** OR ——VEAL STOCK—— 2 tablespoon(s) Oil, vegetable 6 pound(s) Bones, veal, meaty, OR — combination of veal — and beef bones 2 medium Onions, trimmed, quartered — don’t peel 2 large Carrots, peeled, trimmed — coarsely chopped 2 each Celery, stalks, trimmed, — coarsely chopped 1 each Leek, trimmed, halved […]