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1234 recipes for "dry"
1234 recipes
Sauteed Mushrooms

Sauteed Mushrooms

Mar 3, 2008

From the French verb sauter, meaning “to jump,” sautee refers to the way food jumps around in the hot pan as the food is shaken and tossed.

Proper saut?g produces a browned exterior, which intensifies flavour.

Pan size is important. If it is too large, food can dry out or burn. If it is too small, food will steam instead of brown.

Tropical Fruit Bark

Tropical Fruit Bark

Jul 14, 2005

Packaged in a festive tin or cellophane bag, this is a colourful, sweet gift. Check the ingredient list when buying white chocolate. It should include cocoa butter, sugar, dry milk solids and vanilla. Avoid less-expensive white chocolate, which is usually whiter than good-quality cream-colour white chocolate, because vegetable fats have replaced some or all of the cocoa butter.

Gingerbread Birdhouse

Gingerbread Birdhouse

Oct 25, 2012

There are just a few pieces to this simple, whimsical birdhouse. Decorate it with bright candies, or with nuts, seeds, cereal and pretzels for a more natural look. For best results (and because of the slanted walls), it's important to let the icing dry completely before attaching the roof. Use the remaining cookie dough and icing to make birds to flutter around the birdhouse.

Rhubarb Bread Pudding with Honey Crème Anglaise

Rhubarb Bread Pudding with Honey Crème Anglaise

Toasted buttery croissants take this modest bread-based dessert to new heights. Use day-old croissants for the best results; you'll need six to eight in total. Layering the croissants and the rhubarb gives you a bit of everything in each bite. You can also substitute the same amount of thawed frozen rhubarb for the fresh—just thoroughly pat it dry.

Baked Zucchini Fries

Baked Zucchini Fries

Feb 7, 2012

Kids will love this take on fries, even though they're secretly made from an unexpected vegetable. Marinara Dipping Sauce makes a tasty alternative to ketchup. Kids can help by cracking the eggs, shaking the flour mixture and dipping the zucchini sticks. Have them use one hand for dry ingredients and the other for wet, so the breading sticks to the zucchini and not their fingers.

Blackberry Hazelnut Meringue

Blackberry Hazelnut Meringue

May 25, 2012

Like hazelnut nougat, this meringue is chewier and softer than one in a traditional pavlova. The meringue spreads by about 2.5 cm (1 inch) when baking, so ensure your baking sheet is large enough to accommodate it. You can make the meringue a couple of days in advance and keep it well-wrapped in a dry room. We sprinkled the whipped cream with coarsely chopped skinned hazelnuts.

Bola with Ham

Bola with Ham

The Douro region is well known for bola, an olive-oil-based pastry filled with onions and ham, meat or salt cod, and served as an hors d'oeuvre. Presunto, Portuguese cured ham, is most similar to Spain's serrano ham. If you can't find either, use a dry-cured or smoked ham. The dough is oily and soft but quite easy to handle.

Slow-Cooked Beef Chili

Slow-Cooked Beef Chili

Dec 9, 2005

Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.

Dandelion Gratin

Dandelion Gratin

Apr 27, 2009

Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young leaves instead of big, woody, hairy ones. Dry the dandelion greens very well before adding the cheese sauce so that it doesn't split or become watery. If you can't get dandelion greens, tender young Swiss chard leaves make a perfect substitute.

Roast Pork Loin

Roast Pork Loin

Feb 3, 2010

The Douro region is famous for its tasty veal and black pork raised on its dry, hilly terrain. Wherever I travelled down the valley, I was served a roast veal or pork loin with roasted potatoes, sliced potatoes with onions baked in a generous amount of olive oil, or thinly sliced fried potatoes. The roast I was served on the stunning terraced garden of the Quinta das Carvalhas was studded with prunes.

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