Allison cooks

 Recipe courtesy of: https://cafedelites.com/kung-pao-chicken/ Ingredients: Chicken: 28   ounces   (800g) boneless/skinless chicken breast   cut into 1 inch cubes 1   tablespoon   shaoxing wine   or dry sherry 1   tablespoon   light soy sauce 2   teaspoons   baking soda 1   teaspoon   cornstarch / corn flour Sauce: 1/2   cup   low-sodium chicken stock   (or broth) -- water can be used 5   tablespoons   light soy sauce 2   tablespoons   Chinese black vinegar   (or substitute good-quality balsamic vinegar) 2   tablespoon   Chinese Shaoxing wine   (or dry sherry) 2   teaspoon   dark soy sauce 2   teaspoons   hoisin sauce 2   tablespoons   sugar* 1   teaspoon   cornstarch / corn flour Stir Fry: 4   tablespoons   cooking oil   divided 1 1/2   tablespoons   garlic   (4-6 cloves) 1   tablespoon ...

 Recipe courtesy of: https://www.seriouseats.com/soft-frosted-sugar-cookies-homemade-lofthouse (originally from Stella Parks' cookbook, which we have at home!) Ingredients: For the Frosting: 10   ounces   powdered sugar  (2 1/2 cups; 285g) 1/4   teaspoon  Diamond Crystal  kosher salt ; for table salt, use the same weight or half as much by volume 2 1/2 ounces  heavy cream  (shy 1/3 cup;  70 g ) 1   teaspoon  (5ml)  vanilla extract For the Cookie Dough: 8   ounces   unsalted butter  (2 sticks; 225g), pliable but cool, about 60°F (16°C) 7 ounces  sugar  (1 cup;  200 g ) 2   teaspoons   baking powder 1 1/4 teaspoons ( 5 g ) Diamond Crystal  kosher salt ; for table salt, use the same weight or half as much by volume 2 ounces  egg white  (1/4 cup;  55 g ), from about 2 large eggs 1   ounce   heavy cream  (2 tablespoons; 30g) 2   teaspoons ...

 Recipe courtesy of: https://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe-1916827?ic1=amp_reviews#reviewsTop Ingredients: 1 quart heavy cream 1 vanilla bean, split and scraped (note: I just used two tablespoons of vanilla extract) 1 cup vanilla sugar (note: I just used regular sugar) 6 large egg yolks 2 quarts hot water Directions: 1) Preheat the oven to 325 degrees F.  2) Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.  3) In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ra...

 Recipe adapted from: https://foodal.com/recipes/beef/how-to-make-au-jus/ Ingredients: 1   tablespoon   Oil   beef scraps and bones   (optional)   beef drippings from roasted meat   (optional) 8   cups   low sodium beef stock   (2 32-ounce cartons) 1   cup   dry red wine   (semi-dry also works) 2   carrots   coarsely chopped 1   onion   divided into 8ths 1/4   teaspoon   Freshly ground black pepper   salt   to taste Instructions: Add oil to a 6 or 8-quart heavy duty stock pot (thick bottomed) and brown the meat scraps and bones over medium high heat. This is optional but it creates a bit of fond that adds to the flavor. Add the remaining ingredients minus the black pepper and salt (and the beef drippings if the roast is not ready). Bring to a boil, cover, and reduce to a high simmer for 30 minutes. Uncover the pot and add the black pepper if desired. Bring to boil and allow the ...