‘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

Court Bouillon – Master Chefs December 13, 2009 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: […]

Almond Meringue – Master Chefs No Comments

6 Egg whites, at room temp. 2 1/2 tablespoon(s) Sugar 2 1/2 cup(s) Sugar, powdered, sifted, — plus more as needed 3/4 cup(s) Almonds, ground, blanched Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets. Beat egg whites to […]

Apricot Glaze – Great Chefs No Comments

1 cup(s) Jam, apricot 1/2 cup(s) Sugar 1/4 cup(s) Water Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge

Asparagus Sauce – Great Chefs No Comments

1 1/2 pound(s) Asparagus, medium/small 2 ounce(s) Butter, unsalted 2 cup(s) Cream, heavy Salt (to taste) Pepper (to taste) Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not […]

Beef Stock – Master Chefs No Comments

2 tablespoon(s) Oil, vegetable 6 pound(s) Bones, beef, meaty 2 medium Onions, trimmed, quartered — don’t peel 2 large Carrots, peeled, trimmed — coarsely chopped 2 Celery, stalks, trimmed, — coarsely chopped 1 Leek, trimmed, halved — lengthwise, coarsely — chopped, (white and — green parts) 4 Garlic, cloves, unpeeled 1 bn Parsley, stems 2 […]

Bordelaise Sauce – Master Chefs No Comments

2 tablespoon(s) Butter, unsalted 8 medium Shallots, roughly chopped 1 Garlic, clove, roughly — chopped 1 Bouquet garni *** 750 ml Wine, red, dry 3 ounce(s) Marrow, veal, OR 3 ounce(s) Marrow, beef 2 tablespoon(s) Flour, all-purpose 3 cup(s) Veal Stock ** ** Recipe for this ingredient can be found elsewhere in database. *** Bouquet […]

Brown Chicken Stock No Comments

Ingredients5poundchicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2lgonions, coarsely chopped 2mdcarrots, peeled, trimmed and coarsely chopped 2lgcelery, stalks, with leaves, trimmed, coarsely chopped 2eachgarlic, cloves, crushed 1bnparsley, stems 2eachthyme, sprigs, or 1pnthyme, dried 1eachbay leaf 1/2teaspoonsalt, coarse 6eachpeppercorns Directions:Preheat your oven to 450 F.Roast the chicken bones in a roasting pan in the […]