Best 13 Etc Recipes

GANACHE, SOFT FILLING FOR CHOCOLATES ETC...

Steps:

• To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
• Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
• Put butter and cream in a saucepan and bring to boil, stirring all the time.
• Remove from heat and add chocolate and liqueur.
• Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
• Use as soft filling for chocolates and tartes.
• This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
• By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
• If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !

CHOUX PASTRY (FOR CREAM PUFFS, ECLAIRS, ETC)

Steps:

• Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
• For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
• Now you have many choices: using a pastry bag or spoon, shape the dough as desired (for puffs: use a spoon or pipe a mound, eclairs: pipe a line, rings: pipe a circle, profiteroles: pipe a mound w/star tip) onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
• Bake at 425 'til it looks crisp and golden, about 30 mins for half dollar sized puffs. Cut in half, or cut a slit in the side to let the steam escape- if you don't do this fairly quickly they get soggy inside.
• They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.

TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)

Steps:

• In a small bowl, mix crushed chips and melted butter.
• Pat into the bottom and up the sides of a 9-inch pie plate.
• If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.

JAM MUFFINS, APRICOT ETC

Steps:

• Preheat the oven at 200°C (400°F).
• Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
• Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
• Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
• Bake at 200°C (400°F) for 15 minutes or until cooked.
• Ease the muffins out of the form while warm and put onto a wire rack to cool.
• Once cool, dust the tops with powdered sugar.

VIRGINIA'S CINNAMON SAUCE (BREAD PUDDING, ICE CREAM, CREPES, ETC

Steps:

• In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
• Whisk 3 cups of water into the dry ingredients.
• Bring to a rolling boil over medium-high heat, stirring frequently.
• Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
• Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .

CROCK POT RECIPE BLACK BEANS AND CORN ETC.

Steps:

• Layer half the black beans, water chestnuts, corn, leeks,.
• onions, carrots, jalapeno, garlic & tomatoes.
• Sprinkle with the Oregano & chili flakes.
• Place the thighs on top & repeat layers ending with the last.
• half of the tomatoes on top.
• Turn Crock Pot to low and cook for 6 hours.
• That's all there is to it Hope you enjoy it!

FRIED FISH FILLETS (CATFISH, SWAI, FLOUNDER, ETC)

Steps:

• 1. Wash fish fillets and set aside. My pic is swai this time. We also love catfish and speckled trout this way.
• 2. Mix together buttermilk and half that amount of sour cream. For instance if you are using 1 cup buttermilk then use 1/2 cup sour cream. This amount depends on how many fish fillets you are using so use your own judgement. Mix in salt, pepper and paprika and whisk until well combined.
• 3. Place fish fillets in a bowl with lid or ziplock bag and pour in the buttermilk mixture and refrigerate for at least one hour or up to several hours, turning the bag (or bowl) occasionally.
• 4. To fry: Put two plastic grocery bags together and put in the flour, salt, pepper and paprika. Combine together by gently moving the bag back and forth. Again use your judgement as far as the amount, which depends on how many filets you're frying. Add in the fish fillets. Securely close up bag by twisting top then gently shake the bag until fillets are well coated.
• 5. Take out fillets and shake off excess flour and place onto a cookie sheet. Get out skillet and heat up the oil or shortening you'll be frying them in.
• 6. Place in hot oil or shortening and fry to a golden brown or to your likeness. Be careful not to over cook.
• 7. Serve with tartar sauce, lemon wedges, vinegar or just plain. As sides we enjoy boiled or baked potatoes, slaw and hushpuppies.

DELICIOUS ROAST CHICKEN (OR TURKEY, CORNISH HENS, ETC.)

Steps:

• Remove any "innards" from chicken.
• Rinse chicken and cavity with cold water, pat dry with paper towel.
• Oil outside of chicken well with olive oil.
• Sprinkle with seasoning salt inside and out.
• Place on rack in shallow roasting pan with a 1/2" of water covering bottom of pan.
• Sprinkle rest of spices and herbs evenly on outside of chicken.
• Tie legs together if desired. Tuck wings under.
• Roast, uncovered, in 350° oven for about 2 hours or until done. (*About 20 minutes per pound).
• *Baste every 30 minutes with melted butter.
• (You can also baste with juices from the pan when enough accumulate. But start with butter).
• Let chicken rest for about 15-20 minutes before carving.
• Great for turkeys, too!

HOMEMADE FLAVORED TORTILLAS ( ROASTED RED PEPPER, SPINACH ETC)

Steps:

• Sift together flour and salt into a bowl.
• Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
• In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
• Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed.
• Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes.
• Divide dough into balls roughly smaller than a ping pong ball.
• On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired.
• Cook tortillas on a hot ungreased pan for a minute or two on each side.
• Keep warm in a bowl covered with foil or a damp towel.

SMOKED CHICKEN SALAD WITH GRAPES, PECANS, CELERY, ETC.

Steps:

• mix dressing ingredients and let meld while mixing other in a seperate bowl then combine dressing with other ingredients, cover, and refrigerate at least two hours before serving Yumulious!!

TED'S SWEET & SOUR SAUCE FOR PORK, CHICKEN ETC

Steps:

• Put tbsp of oil into a wok or skillet, heat but not smoking.
• Add garlic, carrot & green pepper stir fry for 2-3 minutes or until the carrot & pepper start to darken in color.
• Pour in the chicken stock, soy, vinegar & sugar, bring to a boil and boil rapidly for 1 minute.
• Add mixed cornstarch, keep stirring the sauce until it is clear and thickened.
• Pour over the meat and enjoy.

CRISP BATTER FOR DEEP FRYING FISH ETC.

Steps:

• Combine the cornstarch, vinegar & flour.
• Add just enough water to make a thick batter.
• Add baking powder to the batter.
• Stir to mix--do not beat.

FLAVORFUL CHICKEN FOR EMPANADAS, TACOS, ETC...

Steps:

• Boil chicken breast, 1/2 of the onion sliced, and chiles until chicken is cooked through.
• Shred the chicken into bite size or smaller pieces.
• Fry in a skillet the other half of the onion, diced, the garlic, and the parsley leaves for 2-3 minutes, or until onions are soft.
• (I also like to add the boiled chile here to add a little kick.)
• Serve as meat for empanadas, taquitos, burritos, atop a taco salad, or use your imagination!