Kitchen Bouquet Recipes

Kitchen Bouquet Recipes

  11:01:00 PM    

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The iconic and legendary seasoning sauce has got its name spread out through generations. Kitchen Bouquet has become a part of American’s daily meals, so it is no longer a secret about how people can use it to enrich their food’s taste. However, in case, you wish to have more recipe references including the browning sauce, you can read through the following sections.

Sausage And Chicken Jambalaya

For the first recipe, you are required to prepare 1 lb smoked sausage, 1 lb boneless chicken thighs or breasts, 3 cc white long grain rice, 6 cc water, 1 tsp vegetable oil, 1 chopped white onion, 1 chopped green bell pepper, 3 tsp minced garlic, 3 chicken bouillon cubes, salt and pepper to taste, 3 drops Kitchen Bouquet, cayenne pepper, 1 tsp Worchestershire sauce, 1 tsp Louisiana Hot sauce, and 1 splash of beer.

Many people likes to add a little Kitchen Bouquet sauce to their dish for they only want it to “brown” the food. Once you got all the ingredients, begin this long and fun process by “browning” the sausage with vegetable oil for 5-7 minutes in a large pot which has been set to medium-high. Stir and turn the sausage until you find its color turns to brown. The time you have time remove the sausage from the pot can also be indicated when you find it stick to the bottom of the pot.

Continue the procedure by repeating the previous step, but with the chicken. Meanwhile, mix and sauté onions, bell peppers and garlic in the same pot, after you remove the chicken. Once those ingredients gets softer, add the sausage and chicken into it, together with water, seasonings, Worchestershire sauce andKitchen Bouquet.

Let them all get boiled, before you pour the rice, bullion cubes, hot sauce and beer into it. Continue stirring the mixture until it’s done. Let the dish cool down, and cover it for at least an hour before serving it.

Crock Pot Roast

You should prepare 4 lb pot roast, 1 package Lipton Onion Soup Mix, 1 can stewed tomatoes, ½ cup flour, 1 can mushrooms, 1 can cream of mushrooms soup, 2 tbs Kitchen Bouquet, and 3 tbs olive oil.

Let the roast roll in the flour before searing it with olive oil in a Crock-Pot. Add the soup, tomatoes, Mushrooms, onion soup mix, and Kitchen Bouquet into the mixture. Well, you are going to need 8-10 hours before being able to serve it. But, do not be hesitant to try this recipe at home for you will know how much tasty it is.

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Recipe : Cream Cheese Pastry for Turnovers

Recipe : Cream Cheese Pastry for Turnovers

  7:01:00 PM    

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Cream Cheese Pastry for Turnovers

1 cup butter, softened
8 ounces cream cheese, softened
1/2 teaspoon salt
2 cup flour
1 egg yolk
2 teaspoons milk

Shrimp Tartlets
1/2 cup mashed cooked shrimp
2 scallions, chopped
1 teaspoon Dijon mustard
1/4 teaspoon tarragon
1 teaspoon lemon juice
2 tablespoons mayonnaise
Salt, to taste
1/2 recipe Cream Cheese Pastry

Place scant teaspoon of filling on one side of pastry round. Place small amount on one side of a 2- or 3-inch pastry round. Place small amount on side of a 2- or 3-inch pastry round. Chill 1 hour, then bake according to pastry instructions.

Place small amount on one side of a 2- or 3-inch pastry round. Bake according to pastry instructions.

Stir in sour cream and dill weed. Place scant teaspoon of filling on one side of pastry round. Bake according to pastry instructions.

Stir in next 5 ingredients. Remove from heat and stir in cheese. Place small amount on one side of 2- or 3-inch pastry round and bake according to pastry instructions.

Yields 6 dozen.

With cookie cutter cut into 2 or 3-inch circles and fill with one of the following fillings. The unbaked pastries may be frozen and baked frozen or thawed slightly.

Yields 2 dozen.

Pork Ginger Roll
1 pound ground lean pork
1/2 cup flaked crab meat or
finely chopped shrimp
1 teaspoon salt
1/2 cup water chestnuts, chopped
2 scallions, minced
1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 small clove garlic, crushed
1 egg
1/4 cup fine dry bread crumbs
1 recipe Cream Cheese Pastry

Yields 4 dozen.

Place small amount on one side of 2- or 3-inch pastry round and bake according to pastry instructions.

Yields 4 dozen slices.

Place small amount on side of a 2- or 3-inch pastry round. Chill 1 hour, then bake according to pastry instructions.

Mix butter, cream cheese, flour and salt to form soft dough. Chill overnight.

Yields 2 dozen.

Old California Empanaditos
1/2 cup shredded sharp Cheddar cheese
2 tablespoons butter, melted
2 scallions, chopped
1 clove garlic, crushed
1/4 cup chopped ripe olives
Dash of oregano
1/4 cup canned chopped green chiles,
blotted dry
1/2 recipe Cream Cheese Pastry

Spicy Empanadas
1 pound ground lean beef
1 (1 1/2 ounce) package spaghetti sauce mix
1/4 cup minced onion
2 medium tomatoes, peeled and chopped
Salt, to taste
1/2 cup water
1/4 cup grated Parmesan cheese
1/2 cup grated sharp cheese
1 1/2 recipes Cream Cheese Pastry

Mushroom Turnovers

1/2 pound fresh mushrooms, chopped fine
2 tablespoons butter
1/2 cup chopped onion
1/2 teaspoon salt
Dash of pepper
Dash of ground nutmeg
1 teaspoon lemon juice
2 teaspoons flour
1/2 cup sour cream
1 teaspoon dill weed
1 recipe Cream Cheese Pastry

Roll pastry into four 12 x 9-inch rectangles. Spread each with 1/4 filling and roll up, beginning with long side. Bake on ungreased baking sheet 30 to 35 minutes at 375 degrees F. Cool slightly.

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Tips in cooking corned beef

Tips in cooking corned beef

  7:28:00 PM    

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Once again and the kids will, School is about to start definitely need a power breakfast to give them the energy that they need to keep up with the home works and projects. One of the breakfast staple that mother love to cook is the corned beef. Corned beef is easy to prepare and what is more, it can be coupled with other ingredients to make it healthier. Corned beef is The most versatile of dishes that you can find. Here are some ways to cook a different corned beef and also ways in cooking your corned beef so that it will taste even better.

1. Brine your beef for at least two days.

Juicy and with if you want corned beef that is soft the right saltiness to it, you should brine your
corned beef for at least two days. when you say brine this means that you should saturate your corned beef in a bowl of water with salt. This will help put flavor into the beef and set the taste.

2. Use fresh ingredients Although it is a lot easier and faster to use corned beef that came from a can, it is healthier and better tasting to use only the freshest ingredients. Use beef that you purchase from
the market and cure the beef yourself. This ensures that what you are letting your kids eat is clean and safe and of course without the chemicals that may cause health problems.

3. Boil your beef for one hour A lot of people swear by to boiling. This locks in the flavor on the inside and also ensures that the meat is chewy and soft asopposed to as hard as rock. Cooking it will also be a. lot easier as you don't have to worry about softening. the meat while frying or apply meat tenderizers to. soften it a little more.

4. Put a different ingredient It is always good to. experiment with taste and texture. Once you have.
mastered the art of coking corned beef, you already. have a license to play with the ingredients to suit. your taste. You can actually add anything that you. want as long as you taste it before you serve it of.
course.

Your kids will also welcome a different kind of corned. beef because for sure, they are already fed up with. the same old corned beef that you have been serving at. breakfast and at dinner. You can if you have the time. even serve a different corned beef in the morning and. A different one at dinner. All you need to do is. to add some ingredients into it.

5. put some sauce Although corned beef is served often. as dry flakes, you can always flout convention and put. some sauce into it. This will make your corned beef. less dry and more juicy. Put some tomato sauce and soy. sauce and then just rely on the natural juiciness of. the corned beef to add to the flavor.

6. Add some veggies The standard corned beef is often. cooked with onion rings but there are some corned beef. dishes that are cooked with potatoes. You can also add. some pineapple or even tofu. It is actually all up to. you. As mentioned before, cooking corned beef is a. breeze and you don't really have to exert much effort.

All you need is just a little imagination.

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Recipe: Crispy Beef

Recipe: Crispy Beef

  7:24:00 PM    

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Crispy Beef

3/4 pound tender beef strips (cut into diameter of
about 2 pencils and length of 2 - 2 1/2 inches).
Salt and white pepper to taste.
1/4 cup soy sauce.
3/4 cup granulated sugar.
1/2 cup white vinegar.
1/4 cup water.
1 1/2 tablespoons green onions (green part only).
1 teaspoon sesame seeds (untoasted).
2 egg whites (beaten until frothy).
1 cup cornstarch (approximation).
1 1/2 tablespoons cornstarch mixed with about.
2 tablespoons water (for thickening sauce).

Place sauce in wok and heat for minute or so before adding cornstarch with water. Once sauce mixture thickens, add about 2-3 tablespoon hot oil, stir well, then add beef strips and heat for about 1 minutes Remove from wok and place on platter. Sprinkle beef with sesame seeds and serve over white rice.

About 2 hours before frying beef strips, sprinkle salt (we used about 1/2 teaspoon) and white pepper (approximately 1/4 teaspoon). Massage spices into beef strips until evenly distributed. Place in refrigerator.

Next, and very important is to gradually add cornstarch to this mixture, slowly coating all of the beef strips. You will use a lot of cornstarch to thoroughly coat beef strips, so don't let the 1 cup measurement intimidate you. Actually, you may use less than 1 cup, but it will take a lot to make sure each strip of beef is covered with a fairly thick coating of cornstarch.

Mix sauce ingredients except for, of course, the cornstarch and water. Set aside.

When oil has reached about 360 degrees, drop about half the beef strips in oil. Once you are done frying beef strips, carefully drain excess oil and place on platter. Pour oil out of wok into container.

* If you use more beef than recipe calls for, sauce mixture can be doubled. If you use tougher beef strips, you may want to marinate mixture in a little soy sauce and red wine vinegar and cornstarch to tenderize.

You will use a lot of cornstarch to thoroughly coat beef strips, so don't let the 1 cup measurement intimidate you. Actually, you may use less than 1 cup, but it will take a lot to make sure each strip of beef is covered with a fairly thick coating of cornstarch. When oil has reached about 360 degrees, drop about half the beef strips in oil. Once sauce mixture thickens, add about 2-3 tablespoon hot oil, stir well, then add beef strips and heat for about 1 minutes Remove from wok and place on platter. If you use tougher beef strips, you may want to marinate mixture in a little soy sauce and red wine vinegar and cornstarch to tenderize.

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Recipe: louisville banana pudding

Recipe: louisville banana pudding

  8:25:00 PM    

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Assemble this in a round bowl with sloping sides.

6 egg yolks
1 cup granulated sugar
1/2 cup flour
4 cups milk
1 tablespoon vanilla extract
3 tablespoons unsalted butter
6 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup granulated sugar
1 1/2 cups cream
1 (7 1/2 ounce) box vanilla wafers
6 bananas, thinly sliced
Bourbon

Preheat oven to 350 degrees F.

Set a wide strainer over a large bowl. Beat yolks and set aside in a place near the stove.

Remove from heat and whisk a little of the hot, thick pudding into the beaten yolks, then pour yolk mixture back into the main pudding mixture, whisking very well. Strain, then stir in vanilla extract and butter until butter melts. To store, press plastic wrap directly onto the surface of the pudding and refrigerate 3 hours.

Makes 16 servings.

Fold into cold pudding. Top with one-third of the pudding, then half the bananas. Add another layer of wafers and bourbon, the next third of pudding, and then remaining bananas.

Top with one-third of the pudding, then half the bananas. Add another layer of wafers and bourbon, the next third of pudding, and then remaining bananas. Pipe or swirl remaining meringue all over the pudding.

Remove from heat and whisk a little of the hot, thick pudding into the beaten yolks, then pour yolk mixture back into the main pudding mixture, whisking very well. To store, press plastic wrap directly onto the surface of the pudding and refrigerate 3 hours.

Beat egg whites, cream of tartar and vanilla extract to stiff peaks. Starting at the edge of the pudding. Pipe or swirl remaining meringue all over the pudding.

Serve cold.

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Recipe: banana nut cinnamon swirl bread

Recipe: banana nut cinnamon swirl bread

  8:11:00 PM    

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This is so good ! I love it spread with strawberry all-fruit spread for breakfast!

Bread
1/2 cup Egg Beaters ® 99% egg substitute (or 2 eggs).
2 tablespoons milk.
1 large ripe banana, broken into 1-inch pieces.
1 1/2 tablespoons butter.
1 1/2 tablespoons granulated sugar.
1 1/2 teaspoons salt.
3 cups bread flour.
2 1/4 teaspoons bread machine yeast.

Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan. Spread the softened butter over the dough.

Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread, dough stage. Press start.

Combine the brown sugar in the small bowl, cinnamon and nuts. Sprinkle the cinnamon mixture evenly over the dough. Roll up the dough, jellyroll fashion, starting with the short, 9-inch side, forming a loaf; pinch the edge to seal.

Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown.

Spray a 9 1/2- inch loaf pan with no-stick spray. Preheat the oven to 350 degrees F.

Yield: 1 (1 1/2- pound) loaf.

Filling.
1 1/2 tablespoons softened butter.
3 tablespoons brown sugar.
3/4 teaspoon ground cinnamon.
3 tablespoons chopped pecans (or walnuts).

Serving Ideas: Delicious served with butter and strawberry fruit spread!

Preheat the oven to 350 degrees F.

Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread, dough stage. Roll the dough into a rectangle no more than 9 inches wide, or the length of your loaf pan. Roll up the dough, jellyroll fashion, starting with the short, 9-inch side, forming a loaf; pinch the edge to seal.

Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown.

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Recipe : Banana Cake with Caramel Icing

Recipe : Banana Cake with Caramel Icing

  8:00:00 PM    

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Hi I made this last night to use up some bananas- from pieces of three different recipes- it turned out so good it's my new favorite dessert. Would be great for a party- makes a big pan.

Because banana cake mix is too exotic for this part of the world, I had to make this cake from scratch. Most of the time, I'm lucky to find regular vanilla or chocolate cake mix! Thanks for helping to make my yesterday's dinner party a huge success.

I made this for company yesterday and I 'd honestly have to say that it was the best banana cake I have ever had. I loved the moist, delicate texture along with the slightly rich flavor. One of my American guests from Indiana must have gained 5 pounds from your cake (lol)!

2 large very ripe bananas, mashed
1 (18.25 ounce) package banana cake mix
1 teaspoon baking soda
1/2 cup butter ..  softened
3 eggs
1 teaspoon vanilla extract
1/2 cup coconut (optional).
1 cup chopped pecans.

Sift flour, sugar, baking powder and baking soda together and combine, being sure to mix well. Add bananas, softened butter, buttermilk, eggs, vanilla and butter extracts. Bake in the pre heated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.

In a large bowl, combine cake mix and baking soda. Add bananas, softened butter, buttermilk, eggs and vanilla.

Add coconut and pecans. And pour into prepared pan. Bake in the pre heated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped.

Poke holes in cake and pour some on while still hot. Continue to cool the rest and when cool and thickened, spread it on top of cake.

Caramel Icing.
1 1/4 cups granulated sugar.
3/4 cup packed brown sugar.
1 cup evaporated milk.
1/2 cup butter.

Poke holes in cake and pour some on while still hot. Continue to cool the rest and when cool and thickened, spread it on top of cake.

I made this for company yesterday and I 'd honestly have to say that it was the best banana cake I have ever had. I had to make this cake from scratch because banana cake mix is TOO EXOTIC for this part of the world. In a large bowl, combine cake mix and baking soda. Continue to cool the rest and when cool and thickened, spread it on top of cake.

Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan.

Cookin' Dad Scratch Version.
2 large very ripe bananas, mashed.
2 1/2 cups all-purpose flour.
1 3/4 cups granulated sugar (used less sugar.
because glaze is very sweet).
1 tablespoon baking powder.
1/2 cup plus 2 tablespoons shortening.
1 teaspoon baking soda.
1/2 cup butter, softened.
3 eggs.
3/4 cup buttermilk.
1 teaspoon vanilla extract.
1 teaspoon butter extract (couldn't find banana extract).

Mash bananas with a fork, set aside.

Notes: okay to use regular milk instead of buttermilk. I cooked icing for about 10-12 minutes on high, it looked separated until beaten. It doesn't have to be exact-it makes a caramel glaze type frosting.

Caramel Icing.
1 1/4 cups granuated sugar.
3/4 cup packed brown sugar.
1 cup evaporated milk.
1/2 cup butter.
1 teaspoon vanilla extract

Continue to cool the rest and when cool and thickened, spread it on top of cake.

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