salt 3造句

• Lavender Trifle 6 egg yolks 1 / 2 cup granulated sugar 1 / 4 teaspoon salt 3 cups light cream 2 tablespoons fresh lavender flowers 2 teaspoons vanilla 1 cup apricot jam ( heated ) 1 sponge cake layer or lady fingers 1 / 4 cup peach wine or liqueur 2 cups fresh sliced peaches Additional lavender flowers for garnish Combine egg yolks, sugar and salt in top of double boiler.
• Whole-Wheat Pizza Crust ( From Peg Rhodes ) 1 package active dry yeast 1 teaspoon sugar 1 cup warm water ( 110-115 degrees ) 1-1 / 2 cups whole-wheat flour 1-1 / 2 cups unbleached white flour plus 1 / 2 cup as needed 1 / 2 teaspoon salt 3 tablespoons virgin olive oil Stir yeast and sugar into warm water in a small bowl.
• TOMATO AND CUCUMBER VINAIGRETTE ( From Perla Meyers'" Spur of the Moment Cook " ) 1 / 2 cup finely diced, peeled and seeded cucumber Coarse salt 3 large tomatoes 1 tablespoon finely minced red onion 2 tablespoons sherry vinegar 1 / 2 cup extra-virgin olive oil 1 / 4 cup finely minced fresh dill Salt and pepper Sprinkle coarse salt over cucumber and drain in a strainer for 30 minutes.
• WARM PECAN COFFEECAKE WITH FONDANT ICING 2 cups all-purpose flour 1 cup sugar 1 / 2 teaspoon baking powder 1 / 2 teaspoon baking soda 1 / 2 teaspoon salt 3 / 4 cup butter 4 egg yolks 3 / 4 cup dairy sour cream 1 tablespoon vanilla Pecan Sugar Filling and Streusel ( recipe follows ) Fondant Icing ( recipe follows ) Caramel Sauce ( recipe follows ) 2 cups creme fraiche for garnish ( optional)
• Manipulation is the key, and because of the processor's powerful action, you must keep a watchful eye on the pastry at all times and stop mixing the minute the proper texture or consistency is achieved as described below . 1 1 / 4 cups sifted all-purpose flour 1 / 2 teaspoon salt 3 tablespoons ice-cold solid vegetable shortening 2 tablespoons ice-cold butter 1 / 4 cup ice-cold water
• Asparagus Crab Quiche 1 ( 9-inch ) pastry shell, unbaked 3 / 4 pound asparagus, cut in 2-inch pieces 6 ounces crabmeat, flaked 1 cup shredded Swiss cheese 1 tablespoon all-purpose flour 3 eggs, beaten 1 1 / 2 cups light cream 1 / 2 teaspoon salt 3 drops hot red pepper sauce 2 tablespoons grated Parmesan cheese 8 spears fresh asparagus for garnish Preheat oven to 350 degrees.
• Even martini olives work in a pinch . 1 1 / 4 cups lukewarm water ( 85 to 95 degrees F ) 2 teaspoons active dry yeast 4 1 / 2 cups unbleached bread flour 1 teaspoon regular salt 3 / 4 cup chopped Kalamata olives ( OR leave some whole, if desired ) 2 tablespoons olive paste ( see Notes ) 3 / 4 cup Kalamata olive brine ( see Notes ) 2 teaspoons olive oil 1 teaspoon kosher OR sea salt
• BOMBAY CHICKEN 1 pound boneless, skinless chicken breasts, cut in 1-inch cubes 3 tablespoons flour 1 tablespoon red curry powder 1 teaspoon garlic salt 3 tablespoons vegetable oil 1 1 / 2 cups chopped Golden Delicious apple 1 cup chopped onions 2 tablespoons brown sugar 1 teaspoon garam masala 1 ( 14-ounce ) can light coconut milk Condiments : chopped pistachios or peanuts; golden raisins; sliced green onions; flaked coconut; and mango chutney.
• From " A Cowboy in the Kitchen, " by Grady Spears and Robb Walsh, Ten Speed Press REATA GRILL BLEND Our homemade steak seasoning mix is addictive _ put some in a jar in your pantry and you'll find yourself using it on everything . 4 tablespoons kosher salt 3 tablespoons pasilla powder ( see Note ) 2 tablespoons dried granulated garlic 2 tablespoons sugar 2 tablespoons ground cumin 2 tablespoons coarsely ground black pepper 1 tablespoon ground thyme
• Or sprinkle the top of the cake with powdered sugar before slicing . 1 / 2 cup vegetable oil 2 eggs 1 1 / 2 cups sugar 1 cup canned solid-packed pumpkin 1 / 2 cup water 1 1 / 2 cups all-purpose flour 1 teaspoon baking soda 1 / 4 teaspoon baking powder 1 / 2 teaspoon ground cinnamon 1 / 2 teaspoon ground cloves 1 / 2 teaspoon grated nutmeg 1 / 8 teaspoon salt 3 / 4 cup chopped pecans
• HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING 2 pounds red-skinned potatoes, peeled and cut into 1-inch pieces 1 / 4 cup extra-virgin olive oil 1 / 2 cup finely chopped red onion 1 / 2 cup finely chopped red bell pepper 1 / 4 cup fresh lemon juice 3 tablespoons chopped fresh oregano 2 tablespoons chopped fresh mint 2 teaspoons salt 3 / 4 teaspoon ground black pepper Steam potatoes just until tender, about 10 minutes.
• YEAST FRY BREAD WITH RAISINS 1 ( 0.6-ounce ) cake fresh yeast, or 1 envelope active dry yeast ( 2 1 / 2 teaspoons ) 2 1 / 2 tablespoons granulated sugar 2 cups lukewarm water 1 large egg, beaten 2 tablespoons vegetable oil 2 tablespoons salt 3 tablespoons raisins 6 1 / 2 cups unbleached white bread flour, plus more for dusting Oil for deep-frying Confectioners'sugar for sprinkling Crumble fresh yeast into a large bowl.
• Mango Cake With Custard Topping 1 tablespoonful Nestum or quick cooking oats 175g self-raising flour, sifted together with 1 teaspoon baking powder and 1 teaspoon cinnamon powder Pinch of salt 3 large eggs 150g brown sugar 2 tablespoons milk 180g margarine 325g peeled fresh mango, diced smallCustard topping 12g custard powder 15g caster sugar 1 cup low-fat UHT milk 1 teaspoon vanilla essence Caramel, broken into pieces Chocolate rice Method Grease a 25cm ring cake tin and dust with plain flour.
• Reminiscent of Russian dressing, it is updated with the intense flavors of sun-dried tomatoes and fresh green onions . 1 / 4 cup sun-dried tomatoes in oil, drained and chopped ( 8 tomatoes ) 1 package ( 8 ounces ) cream cheese, room temperature 1 / 2 cup dairy sour cream 1 / 2 cup mayonnaise 10 dashes Tabasco sauce 1 teaspoon kosher salt 3 / 4 teaspoon freshly ground black pepper 2 green onions, thinly sliced ( white and green parts)
• Makes 6 servings .---ALBONDINGAS SOUP 1 pound lean ground beef 1 / 4 cup packaged, seasoned, dry bread crumbs 2 tablespoons minced onion plus 1 medium onion, chopped 2 tablespoons water 1 large egg 1 / 2 teaspoon salt 3 / 4 teaspoon Tabasco sauce 1 large green bell pepper 2 tablespoons olive oil 1 / 2 teaspoon chopped garlic 4 cups beef broth 1 ( 1-pound ) can cut-up tomatoes, undrained 1 / 4 teaspoon saffron threads, crumbled
• FUDGY BROWNIES 2 ( 1-ounce ) squares unsweetened chocolate, cut up 9 ounces semisweet chocolate, chopped OR 1 1 / 2 cups semisweet chocolate chips 1 / 2 pound ( 2 sticks ) unsalted butter 1 1 / 3 cups sugar 4 large eggs 1 tablespoon vanilla 1 / 4 teaspoon salt 3 / 4 cup all-purpose flour 1 teaspoon baking powder 2 tablespoons cacao nibs ( roasted shelled cocoa beans; use Scharffen Berger ), lightly chopped, OR 3 tablespoons miniature semisweet chocolate chips
• BANANA CREAM PIE CRUST : 1 cup all-purpose flour 2 tablespoons sugar 1 / 4 teaspoon salt 1 / 4 teaspoon baking powder 4 tablespoons cold unsalted butter 1 large egg FILLING : 1 / 2 cup plus 2 tablespoons sugar 5 tablespoons all-purpose flour 1 / 4 teaspoon salt 3 egg yolks 2 cups whole milk 2 tablespoons unsalted butter, cut into small pieces 2 tablespoons dark rum 2 teaspoons vanilla 1 cup heavy whipping cream 3 large, ripe bananas, peeled and cut into 1 / 4-inch rounds
• SOLAR FRESH TOMATO SAUCE ( From Kay Olivia ) 4 large, fully ripe tomatoes, peeled and sliced thinly lengthwise 4 smashed cloves of garlic 30 to 40 leaves of fresh basil, cut up 1 / 4 cup olive oil 1 / 2 teaspoon salt 3 or 4 twists of pepper mill 6 to 8 ounces ziti macaroni, cooked 4 ounces mozzarella cheese in 1 / 4-inch cubes Freshly grated pecorino or Romano cheese About 4 to 5 hours before serving, put tomatoes, garlic, basil, olive oil, salt and pepper in a large bowl.
• ALL-AMERICAN POTATO SALAD 4 pounds large red potatoes Water 1 / 2 cup cider vinegar 3 tablespoons vegetable oil 1 1 / 2 teaspoons salt 3 / 4 teaspoon freshly ground pepper 1 1 / 2 cups mayonnaise 1 / 2 cup milk 1 tablespoon Dijon mustard 3 large celery ribs, chopped 1 / 2 cup finely chopped red onion 8 slices bacon, cooked until crisp and crumbled ( optional ) 2 tablespoons chopped parsley 4 hard-cooked eggs, quartered ( optional ) Parsley sprigs for garnish In a large saucepan or Dutch oven, cover potatoes with water.
• CHICKEN : 4 whole chicken breasts ( about 4 pounds ), split into halves 2 tablespoons sesame oil 1 tablespoon soy sauce SALAD : 2 cups vegetable oil 1 ( 5-ounce ) package rice sticks 3 tablespoons sesame seeds, toasted until golden brown 6 green onions ( white and green parts ), cleaned and chopped 1 head iceberg lettuce, cored and sliced thin SAUCE : 6 tablespoons red, white OR rice wine vinegar 6 tablespoons sugar 1 tablespoon soy sauce 1 teaspoon salt 3 tablespoons sesame oil 3 / 4 cup vegetable or canola oil 3 tablespoons finely chopped crystallized ginger