|
Yield:
1
Ingredients:
Instructions:
Instructions: If its an apple pie thats been burned or gone kerplunk, scrape out as much filling as possible, put it into a baking dish, whip up some streusel topping with bits of butter, brown sugar, oats, flour or even some granola, and bake at 400 degrees until warm and golden on top. Serve with ice cream.
If its a pumpkin pie or cheesecake thats slipped off the counter, scrape up as much of the filling as you can that hasnt touched the floor. Layer it in parfait or wine glasses with whipped cream, and top with toasted nuts, crystallized ginger, or crushed amaretti cookies or gingersnaps. Julia Child would be proud. Avalanche of salt Overloaded: You tossed too much salt into the soup or gravy. Under control: If you have a potato, peel it and throw it into the soup or gravy. Let it simmer for a while, then remove the potato and discard. The potato should absorb some of the salt. If the soup is still too salty, try adding some mushrooms or tomatoes or a little milk or cream to neutralize the flavor. Or squirt in a little lemon juice or add a pinch of sugar to balance. Mountains of mush Dig out: Youre up to your knees in overcooked broccoli, cauliflower, peas, sweet potatoes, parsnips or another vegetable. Dig in: Fix it with cheese and cream. Put the offending overcooked vegetable In a casserole dish, spoon on tomato sauce or a cream sauce, top with grated cheese and bake. Serve as a fancy gratin. Or puree the vegetable with some chopped herbs, stir in a little butter and heavy cream, season with salt and pepper and serve as a trendy side dish worthy of a four-star restaurant. Or add the overcooked veggie to a pot with chicken or vegetable stock, some sauteed onions or garlic, and salt and pepper. Bring to a boil, cool a bit and puree. Return to pot to reheat, adding a little cream or butter. Serve as an elegant soup. Lucky substitution cards Sure, some stores are open on Thanksgiving, but when youre down to the wire and you dont have a particular ingredient, heres how to make do. No baking powder? For every 1 teaspoon needed, use 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar (or 1/2 cup buttermilk or yogurt). No buttermilk? Use plain yogurt, thinned sour cream or creme fraiche instead. Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5 minutes. No whole milk? For every 1 cup needed, use 1/2 cup evaporated milk and 1/2 cup water, and reduce sugar in recipe slightly. Or use 1 cup skim milk plus 1 tablespoon cream or melted butter. No whipping cream? Use whipped dessert topping, well-chilled evaporated milk thats been whipped, 1 cup non-fat dry milk powder whipped with 1 cup ice water, or 1/2 cup non-fat yogurt plus 1/2 cup part-skim ricotta cheese plus 2 tablespoons honey all mixed together. No dry bread crumbs? Just get some bread, tear it up into small chunks, saute In a skillet with a little butter until browned. No dried cranberries? Substitute an equal amount of raisins or dried cherries. No dry mustard? For every teaspoon needed, use 1 tablespoon prepared mustard. No cornstarch? For every tablespoon needed, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour. No eggs? If you need them for baking, substitute 1/4 cup applesauce for 1 egg. No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch. No pastry flour? For every 1 cup needed, use 1 cup minus 2 tablespoons all-purpose flour. No whole wheat flour? For every 1 cup needed, use 2 tablespoons wheat germ mixed with all-purpose flour to make 1 cup. No honey? For every 1 cup needed, use 1 cup molasses or 1 cup light or dark corn syrup or 1 cup maple syrup or 1 1/4 cups granulated sugar plus 1/4 cup liquid (use liquid called for in recipe). No confectioners sugar? For every 1 cup needed, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds. No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners sugar or 3/4 cup honey. No brown sugar? For every 1 cup needed, use 1 cup granulated sugar combined with 2 tablespoons light or dark molasses. No pumpkin pie spice? For every teaspoon needed, use 1/2 teaspoon ground cinnamon plus 1/4 teaspoon each ground ginger and allspice plus 1/8 teaspoon ground nutmeg. No sesame seeds? Use an equal amount of finely chopped almonds or pumpkin seeds. No parchment paper? Use brown paper or waxed paper (not over high heat), or just grease and flour the pan. No kitchen twine to truss the turkey? Use unwaxed, unflavored dental floss Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|