rine, 1 1/2 teaspoon cold butter, and half the parsley
o platter.
TO MAKE SIMPLE GRAVY: From the bottom of
hold aside the gravy mix, cold water and corn starch until
In a large pitcher add the sugar, and tea bags.
Add the boiling water and let the tea steep for 10 minutes.
Remove the tea bags, and stir the sugar and tea mixture together.
(cold water): Add the 4 cups of cold water and stir, refrigerate until cold. (about 4 Hours).
(ice): Add the ice and stir well. Serve over ice.
Cut the cold butter into small pieces. Set aside.
Put flour in a bowl, and, with a pastry blender, cut the butter into the flour until the mixture is crumb-like.
Add salt and milk, stir well. If dough is too dry, add milk, a little at a time.
Form dough into a ball and cover bowl with plastic wrap. Refrigerate for at least an hour and up to a day.
If you need, you may wrap the whole ball of dough in plastic wrap and freeze for several weeks.
cheese grater, grate the cold butter into the mixture, then
Cook rice in water and salt as directed on package.
Cool.
Mix pudding and cold milk as directed on box.
Add cooled rice and mix well.
Refrigerate until ready to serve.
In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
* Tip for lesser eggs or more eggs per batches.
The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.
nto 1/2 cup of cold water. When the pressure has
esh strainer and rinse under cold running water to remove pea
o it.
Roll the cold dough out into the pan
up cornmeal into 1 cup (cold) broth.
Add boiling water
Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
Refrigerate until set, at least 4 hours.
Place ice cream in a cup. Pour cold brew concentrate over ice cream.
Garnish with a cherry. Use a straw for stirring and drinking.
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Fill a tall glass with ice.
Pour milk and chocolate syrup over the ice.
Add cold coffee and stir well until chocolate syrup is dissolved.
Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like.
Diabetics and dieters can substitute sugar-free chocolate syrup.
inutes.
Whisk together the cold water and the cornstarch until
Boil all ingredients in a pot together, except for thickener.
Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.
Place first 5 ingredients in a soup pot and saute for 5 minutes.
Add chicken, stir.
Combine hot water and base then add to your pot.
Cook (medium boil) for 15 minutes or until carrots are done enough for you.
Combine cold water and corn starch then add to your pot while stirring.
Your soup will thicken and be ready to serve.
*You can add more cornstarch mixture if you would like it thicker. I like mine somewhere between a soup and a stew consistency.*.
Simple syrup: combine the water and