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This document provides recipes for homemade ice cream and teriyaki sauce.
The ice cream recipe calls for milk, sugar, powdered milk, egg yolks, heavy cream, vanilla, and fruit. Readers are instructed to heat the milk mixture, add eggs, cream, and fruit, then freeze the mixture in an ice cream maker.
The teriyaki sauce recipe lists soy sauce, brown sugar, ginger, garlic, honey, sesame oil, mirin, and cornstarch as ingredients. The ingredients are simmered together to make the sauce.
The second teriyaki recipe provides proportions and instructions for making a teriyaki glaze by mixing cornstarch with water and adding it to the simmer
This document provides recipes for homemade ice cream and teriyaki sauce.
The ice cream recipe calls for milk, sugar, powdered milk, egg yolks, heavy cream, vanilla, and fruit. Readers are instructed to heat the milk mixture, add eggs, cream, and fruit, then freeze the mixture in an ice cream maker.
The teriyaki sauce recipe lists soy sauce, brown sugar, ginger, garlic, honey, sesame oil, mirin, and cornstarch as ingredients. The ingredients are simmered together to make the sauce.
The second teriyaki recipe provides proportions and instructions for making a teriyaki glaze by mixing cornstarch with water and adding it to the simmer
This document provides recipes for homemade ice cream and teriyaki sauce.
The ice cream recipe calls for milk, sugar, powdered milk, egg yolks, heavy cream, vanilla, and fruit. Readers are instructed to heat the milk mixture, add eggs, cream, and fruit, then freeze the mixture in an ice cream maker.
The teriyaki sauce recipe lists soy sauce, brown sugar, ginger, garlic, honey, sesame oil, mirin, and cornstarch as ingredients. The ingredients are simmered together to make the sauce.
The second teriyaki recipe provides proportions and instructions for making a teriyaki glaze by mixing cornstarch with water and adding it to the simmer
1 cup sugar 1/4 cup fat-free powdered milk 8 eggs (yolks only needed) 1 cup heavy whipping cream (O half-and-half O light cream for lighter more ice cream! more like gelato) 1 teaspoon vanilla e"tract # cups of prepared fruit (straw$erries! peaches! rasp$erries! mangoes! or whatever you have% &ee step ' for details( Equipment 1 ice cream maker ice cu$es (a$out 8 tray)s worth) 2 cups (*++ ml) ta$le salt 1 large pot 1 wooden or plastic spatula
Instructions Step 1 - Be sure you have plenty of ice and salt ,here)s not much point in trying to make ice cream if you need ice for the ice cream maker( -or a typical 2-.uart ice cream maker! you will need appro"imately/ 2 cups (*++ ml) ta$le salt and 8 trays of ice cu$es( 0t is 1O, 1232&&45 to use rock salt or crushed ice in most units (certainly not the Oster)s)( Crass commercial message:(6ell! 0 warned you%) - 0)ve tried many different types of ice cream makers over the past 2* years! and the 3uisinart 032-#+73 89ure 0ndulgence8 is the easiest! simplest! and neatest (as in not messy) ice cream / gelato / sor$et / fro:en yogurt maker 0)ve used( ;ust pop the gel $owl in the free:er and! depending upon how cold your free:er is! within < to 12 hours! it)s ready to make ice cream! without ice! salt or mess( 0t also has an opening in the top to add flavorings((( or to sample as it free:es(( (5=>% ?ighly recommended% 7lake On the other hand! the ival model is cheaper! $ut 0 haven)t tried it( 4nd if! for some demented reason! you actually want to hand crank for 2* minutes! the @onvier model offers that! um! 8pleasure8( Step 2 - Heat the mil! sugar and po"dered mil 0n a large pot ( 4 .uarts or larger) with a heavy $ottom (for even heat distri$ution)! mi" the milk! sugar and powdered milk( 7ring the mi" to a low simmer over medium heat and stir to dissolve the sugar! then turn the heat down and ;ust keep it warm(
Step # - Separate $ egg yols &eparate the egg yolks from 8 large eggs(
Step % - &hip the egg yols until thicened 9ut the egg yolks in a medium $owl and whisk until they are thickened (it only takes a$out 2 minutes( 0 use a hand mi"er on low speed(
Step ' - Slo"ly add 1 cup of the hot mil mi(ture to the egg yols 6hile constantly whisking! slowly add 1 cup of the hot milk mi"ture and whisk until it is $lended (a few seconds)(
Step ) - *our the egg yol mi( into the pot of hot mil ,hen pour the egg mi"ture $ack into the pot of hot milk and increase heat to medium( &tir the mi"ture constantly with a wooden or plastic spoon! until the mi"ture is thickened (like gravy) and registers $etween 1'+A- and 18+A- (check with an instant-read thermometer! like the ones with a pro$e)(
Step + - ,dd the light cream and vanilla and refrigerate &tir in light cream (or half-and-half)and vanilla( 3over and pop into the refrigerator for at least < hours $efore continuing on to step 8( Overnight or even 24 to 48 hours is fine(
Step $ - *repare the fruit 6ell! what kind of ice cream do you wantB ,his is the time to decide% 5ou can add almost any fruit you have% 0f you want vanilla! you already have it! ;ust pop the mi" into the maker( If you "ant chocolate ice cream! -ust add your favorite chocolate syrup! such as Hershey.s or /estle to the mi(er in step 10 as it thicens1 0 still add the vanilla when 0 make chocolate - 0 think it makes a good com$ination! $ut you can leave it out! if you like( -or a fruit flavor! well! some fruit work $etter than others( 5ou get $est flavor if you puree the fruit first in your food processor or $lender( &o o$viously! fruits like straw$erries! rasp$erries! mangoes! figs and peaches are idea for this! while apples! coconuts and pomegranates might not $e such a good choice( ,o use the fruit ;ust prepare it as you would for eating! then $lend it in your food processor or $lender for a few minutes( ?ere are some tips/ 9eaches and nectarines/ remove skins! pits and $ruised areas &traw$erries/ remove the cap (the green parts) asp$erries/ ;ust wash them 7lack$erries/ 0 like seedless! so 0 wash them and then run them through a -oley -ood >ill to remove the seeds% -igs/ emove stems and $ruises >angoes/ 9eel! and cut the flesh off the stone( Step 2 - 3i( the mil4cream mi( "ith the fruit and put the canister in the ice cream maer 4$out 4* minutes $efore you want to serve the ice cream! stir the milk/cream mi"ture together with the pureed fruit( &tir it up well( 9our the milk/cream/fruit mi"ture from step 8 into the metal free:er cannister and put the cover on the canister( 9ut the canister in the cream maker( Cayer ice and salt solution as follows/ 4( 9our 1 cup (2*+ ml) cold water into 0ce 7ucket( 7( 9lace a 1 inch (2(* cm) layer of ice cu$es around 3ream 3anister in 0ce 7ucket( (?int/ the ice cream canister should stand straight while layering() 3( &prinkle 1/# cup ('* ml) ta$le salt or 1/4 cup (*+ ml) Dosher (coarse) salt on ice( @( 3ontinue layering ice and salt to the top of the 0ce 7ucket( 2( 9our 1 cup (2*+ ml) cold water over top ice layer( Step 10 - ,dd the salt and ice and turn on the ice cream maer1 ,urn the ice cream maker on and let the maker work until it is thickened! a$out 2+ to 2* minutes( -rom time to time! add more ice cu$es and salt as needed( 1ow is the time to add the chocolate syrup! if you are making chocolate ice cream( 0 add a$out 1/2 cup of chocolate syrup - 0 use the ?ersey)s sugar free syrup! $ut $oth the variety and amount are a matter of personal taste preferences% 5ou can tell when the ice cream is done! $y simply checking the consistency through the opening on the top of the ice cream maker( 5ou will also hear the motor straining! as the ice cream free:es( On some units! the directions with the maker tell you to let it work until the motor stalls and stops( 6hen it is done! the ice cream should have a soft! creamy te"ture( 0f you want firmer! harder ice cream! transfer the ice cream to an airtight container and place it in free:er for a$out 2 hours( emove from free:er a$out 1* minutes $efore serving( Step 11 - En-oy1 ?ey! once it reaches the consistency you like! it)s time to eat% ,hat)s it% 5ou made great homemade ice cream%
Homemade Corn Dogs 3/4 c. flour 1/2 c. corn meal 1 T. baking powder 1 t. salt 1/4 t. baking soda 1/4 t. cayenne pepper 1 egg 3 T. sugar 3/4 c. milk beef franks 4 T. cornstarc! "for dredging# $kewer or sticks Pour your oil in a cast iron skillet, dutch oven, or deep fryer. Heat over medium-high heat until your thermometer reads 375F. Test the oil y putting a drop of the atter in the oil. !hen it rose to the top, " kne# it #as ready$. "n a medium mi%ing o#l, #hisk together the flour, yello# corn meal, sugar, aking po#der, salt, aking soda and cayenne. "n a large o#l #hisk the one egg and #hole milk. Then add the dry ingredients to the #et ingredients all at once, mi%ing until &ust comined. The mi%ture #ill look a lot like pancake mi%. 'on(t over-mi% and let it rest for )* minutes. +ote, " found it easiest to transfer the mi%ture to a skinnier cup. !hile your atter is resting, lay your cornstarch on a aking sheet or ig plate. Place each hot dog on a ske#er and roll in the cornstarch, eing sure to pat off any e%cess. Then -uickly dip the hot dog in and out of the atter. "mmediately place the corn dog in the hot oil. .e careful/ The oil #ill e hot and may splash ack at you. 0ook until the coating is golden ro#n, 1-5 minutes. 2emove #ith tongs and place on paper to#els for draining. 3ung Po Teriyaki "ngredientes 4 cucharadas 5ceite 6a7ola8 4** grs camarones pacotilla 4** grs fideo delgado de huevo ) &itomate ) pimiento ro&o )** grs cacahuates )** grs ch9charos chinos ) sore de :alsa para :alteado .;<= '25>?+8 Teriyaki )4* grs Preparaci@n ). 0alentar el sartAn y el aceite a fuego alto. 4. 5gregar el pimiento en tiras. 3. 5Badir los ch9charos chinos, el &itomate en tro7os y los camarones. 1. 5gregar los fideos previamente cocidos y escurridos, con los cacahuates enterosC mover continuamente. 5. 0uando todo estA cocido, agregar la salsa .lue 'ragon8 Teriyaki, y aBadir sal al gusto. D. :ervir y decorar con un poco de pere&il. Tip, :e pueden sustituir los cacahuates por nueces de la india, almendras, etc. Homemade Teriyaki :auce
:ave Print , The 'aring >ourmet, ###.daringgourmet.com :erves, aout ) cup "ngredients E cup soy sauce F cup ro#n sugar )E teaspoons fresh ginger, minced ) teaspoon garlic, minced ) talespoon honey GHegans, use agave nectar$ ) teaspoon sesame oil 3 talespoons mirin Gsee note$ F cup #ater mi%ed #ith 3 teaspoons cornstarch "nstructions ). 0omine all ingredients in a small saucepan, ring to a oil, reduce heat and simmer for aout 1 minutes. 2emove from heat and let cool. 4. :tore in the fridge for up to a #eek. +otes 6irin is a s#eet Iapanese rice #ine, similar to sake ut #ith a lo#er alcohol content and higher sugar content. "f you donJt have mirin, you can use sherry #ith a pinch of sugar added to it. "ngredients :auce, )K4 cup soy sauce )K1 cup #ater 4 talespoons s#eet rice #ine ) talespoon, plus 4 teaspoons ro#n sugar )K1 cup sugar ) )K4 teaspoons minced garlic ) )K4 teaspoons minced ginger >la7e, )K4 talespoon cornstarch ) talespoon #ater 'irections :auce, 0omine ingredients in a saucepan on medium heat until the sugar is dissolved. >la7e, To make gla7e, 6i% )K4 talespoon cornstarch #ith ) talespoon #ater. Heat sauce on medium high heat and add cornstarch #ater mi%ture. :immer until thickened. 2ead more at, http,KK###.foodnet#ork.comKrecipesKteriyaki-sauce-recipe.htmlLocMlinkack