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- Cream butter and sugar - Add eggs, and vanilla, and mix well - Sift salt, soda, and flour, add nuts - Mix dry ingredients into butter mixture - Divide dough in 4 parts - Make into logs 1 inch or so wide in wax paper - Put in 'ice box' overnight, or if in a hurry, freezer for 15-30 minutes - Preheat oven to 350f - Turn out cooled dough onto very lightly floured board - Slice very thin, not potato chip thin, but no more than 1 / 4 inch - Space them 1 inch apart - Bake until crisp and very, very lightly browned, about 5-6 minutes - The thicker you slice them, the longer the cooking time - Enjoy with milk - Share with your family, friends, and coworkers, but make sure to save some for yourself
You can t eat just one ice box cookies
- Place all ingredients in a saucepan - Bring to a boil - Reduce the heat and simmer for 5 minutes - Yum, it is ready !
Yummy n easiest warm blueberry sauce
- Chop or partially puree tomatoes to your liking - Heat oil in large pan - Add onion and celery, saute for about 10 minutes or until onion and celery are soft - Add zucchini and cook until soft - Add tomatoes, sugar and salt - Bring to boil, and turn down to a simmer - Simmer for 30 minutes - Cool and pack into freezer containers - Freeze up to 3 months
Zucchini mix in tomato sauce
- In a medium saucepan, mix together sugar and condensed milk - Stir constantly over medium-low heat until all sugar is dissolved and mixture begins to boil - Boil for 6 minutes, then add marshmallows, chocolate chips and margarine - Line the bottom of cookie sheet or baking pan with wax paper and pour mixture evenly - Allow to cool completely and cut into squares - Use an air-tight container to store
Like money for nuthin fudge
- Rinse martini glass with extra dry vermouth - Add vodka, gin, and lillet blanc to a cocktail shaker filled with crushed ice - Shake vigorously - Pour into prepared martini glass
007 martini
- Add the cold butter cubes and, with a pastry blender, blend in the flour until mixture becomes mealy ans butter forms peas-size nuggets plainly visible in the flour - The water should be added to the flour slowly to ensure that only the minimum amount of water is used - Do not over-mix the dough - When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and refrigerate for several hours - To prepare the filling, melt the butter in a large saute pan until it begins to brown - Add the sliced apples and cook over medium heat until they begin to soften, about 2 to 3 minutes - In a bowl, combine the lemon juice, sugars, southern comfort, and cinnamon - Add this mixture to the apples and cook 2 to 3 minutes over medium-high heat until the apples are completely caramelized and covered with all the sugar - Remove filling from the heat and allow to cool - Preheat the oven to 375 degrees - When ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough - Divide the dough into 2 equal pieces and begin to roll out into a circle by rolling evenly outward from the center and turning the dough in small 1 / 8th turns to keep the rolling even - When the dough is rolled out to an even thickness and is about 12 inches in diameter and 1 / 8-inch thick, it is ready to be transferred to a 10-inch pie pan or plate - Lightly butter the pie plate, partially roll the dough up on the rolling pin, lift the dough and center it in the pie pan and unroll - Roll the second half of the pie dough into a round slightly larger than the pie pan - Fill the bottom crust with the cooked apples using a slotted spoon to drain the apples - Reserve juices if desired, for sauce - Brush an egg wash coating over the lip of the dough - This is where it will be sealed to the top crust - Cover the apples with the top half of the pie dough - Trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal - With a sharp knife, make several crosshatch slits in the top crust - Brush with the egg wash and bake for 35 to 40 minutes - Remove from the oven and cool 20 minutes - Serve with vanilla ice cream - Reserved juices can be reduced with heavy cream for a sauce for the pie
21 apple pie
- Preheat oven to 350 degrees - In mixing bowl, first combine the sour cream and vegetable soup mix - Then drain the excess liquid off of the rotel and green chiles and stir both cans in with the sour cream mixture - Lastly, add 2 cups of the cheese and stir everything together - Pour mixture into a 10' round baking dish, top with additional 1 / 2 cup or more of cheese - Bake for 30 minutes - Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips - Happy dipping !
5 things hot mexican green chile dip
- 1 - Cover the top of your pizza stone or, if you dont have one, the inside of a cookie sheet with a good dusting of flour - 2 - Pre-heat your oven to 425 degrees f - 3 - Pour 3 tablespoons of evoo into a small bowl - 4 - Cut out a chunk of your 5-minute bread dough, big enough to be the size somewhere in between a baseball and a softball - 5 - With your fingers flatten the dough to fit on top of your pizza stone or cookie sheet - From this point on, the crust will remain on the stone or cookie sheet until the pizza is done - 6 - With a pastry brush, cover the top of the flattened dough with a thin layer of the olive oil - 7 - Turn the dough over and brush the other side with olive oil - 8 - Partially bake the dough for about 7 minutes and take it out of the oven - 9 - Using a large spoon or a ladle, spread the pizza sauce on top of the partially-baked crust and cover it as evenly as possible to within one inch of the edges - 10 - Distribute the rest of the ingredients all over the top of the pizza sauce - Be creative, my grandchildren like it when i make smiling faces with the pepperoni, black olives and the peppers - 11 - Cover the top of the pizza completely with the mozzarella all the way to the edge - 12 - Place the pizza stone or cookie sheet in the 425 degree oven and bake for approximately 20 minutes or until the cheese is bubbly and the edges of the crust have turned a dark, golden brown - If the edges are very light, this may mean that the center of the crust is still raw - 13 - Take the pizza out of the oven and place it on a fire-resistant surface - Let it rest for approximately 10 minutes, slice and enjoy !
5 minute bread pizza
- Cook oatmeal in amount of water called for on your oatmeal, and add the divinci syrup - Slice the banana into the oatmeal so it can cook into the oats - Cook, over low heat, for 6-8 minutes, stirring frequently - Add rest of ingredients, except the whipped topping - Bring to a gentle boil, and remove - Top with a generous serving of chocolate flavored whipped topping which will melt into the oatmeal giving it a delicate but delicious chocolate flavor
99 bananas foster oatmeal
- In a saucepan melt butter over medium heat until sizzling - If you are adding in the fresh garlic and a pinch of cayenne pepper then saute in butter for about 2 minutes but do not brown the garlic - Whisk in the flour and 1 / 2 tsp seasoned salt until creamed together and smooth - Stir in the half and half, or milk a little at a time - Increase heat to medium and constantly whisk until the mixture becomes thick and smooth - Remove from heat - Set aside - Place 2 tbsp butter in saucepan over med heat - Add the 2 tbsp minced onion, and cook until transparent - Add spinach and water to pan, lower the heat, and cover - Stirring several times until the spinach is cooked - When the spinach is almost done, add the prepared white sauce, sour cream and parmesan cheese - Stir well, and simmer until completely blended - Season with more seasoned salt or white salt if desired and black pepper
Almost boston market creamed spinach
- Mix all ingredients in a glass bowl - Cover and chill for 24 hours before serving - Delicious !
Almost outback steakhouse shrimp sauce
- In a blender combine coffee with ice cream and chocolate syrup - Blend until smooth - Add in sugar and blend slightly until combined - Place about 1 cup crushed ice in two large tall glasses - Divide the mixture into the glasses - Top with a dollup of whipped cream
Almost starbucks frappuccino
- Preheat the oven to 180c / 350f - In a big bowl cream butter, sugar and vanilla - Little by little add the milk and the eggs - In a second bowl mix flour, baking powder and starch - Add to the butter-mixture and stirr in until just blended - Using 2 tablespoons drop 6 heaps of dough onto each paper-lined baking sheet - Make sure to leave enough space in between the heaps as dough will spread during baking - Bake for 15 minutes or until golden brown - Transfer to a wire-rack and allow to cool - If using the glaze stir together icing sugar and lemon juice and spread this onto the even side of the amerikaner - Idea: for children you can spread the curved side of the biscuit with a chocolate icing and stick slivered almonds into them to make them appear like little hedgehogs - :)
Amerikaner german vanilla biscuit
- Let cream cheese come to room temperature - Drain the canned chicken - Mix cream cheese, green chiles, green onion and chicken until well blended - Cut two sides of the tortillas so you have two straight sides on each side - Spread chicken mixture thinly on 3 / 4 of the tortilla - Roll tortilla up starting with the end you spread the chicken mixture on - Seal the plain end with water - Heat oil to about 375-400 degrees - Drop burritos into hot oil and fry for about 2 minutes - Keep turning so they fry evenly - When they start to turn golden, they are done - Drain on a paper plate covered with a paper towel - These are so easy and goes great with salsa, guacamole, or ranch dressing
Amigos crisp chicken burritos
- Beat cream cheese, sugar, vanilla& salt until fluffy - Fold in cool whip
Amish cake frosting icing
- Cream butter in a small bowl with an electric mixer - Transfer to blender or food processor - Add remaining ingredients and blend well - Place butter in plastic wrap and form into a log shape or place in a ramekin and cover tightly
Any type nut butter
- Bake 15 to 20 minutes in a 400 oven - For the muffins: grain: use 2 to 2 1 / 2 cup of white flour - Or -- - Substitute oatmeal, cornmeal, whole wheat flour, rye flour, or flake cereal for 1 cup of the white flour - Or -- - Substitute 1 cup leftover cooked oatmeal, rice or cornmeal for 1 / 2 cup of the white flour and decrease liquid to 1 / 2 cup - Milk: use 1 cup - Or -- - Substitute buttermilk or sour milk - Or substitute fruit juice for part or all of the milk - Fat: use 1 / 4 cup vegetable oil or 4 tbsp melted butter or margarine - Or substitute regular or crunch peanut butter for part or all of the fat - The fat can be reduced or omitted with fair results if using a 'wet addition - ' egg: use 1 egg - Or -- - Substitute 1 heaping tbsp of soy flour and 1 tbsp of water - If using a cooked grain, separate the egg, add the yolk to the batter, beat white until stiff, and fold into the batter - Sweetener: use between 2 tbsp and 1 / 2 cup sugar - Or -- - Substitute up to 3 / 4 cup brown sugar - Or -- substitute up to 1 / 2 cup honey or molasses and decrease milk to 3 / 4 cup - Baking powder: use 2 teaspoons - If using whole or cooked grains or more than 1 cup additions, increase to 3 teaspoons - If using buttermilk or sour milk, decrease to 1 tsp and add 1 / 2 tsp baking soda - Salt: use 1 / 2 tsp, or omit if you have a salt-restricted diet - Optional ingredients: the following ingredients are optional - Additions can be used in any combination, up to 1 1 / 2 cups total - If using more than 1 cup of wet additions, decrease the milk to 1 / 2 cup - Dry additions: nuts, sunflower seeds, raisins, coconut, and so on - Moist additons: blueberries, chopped apple, shredded zucchini, shredded carrot, and so on - Wet additions: pumpkin puree, applesauce, mashed potato, mashed bananas, mashed carrot, and so on - If using 1 / 2 cup drained canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk - Spices: use spices that complement the additions, such as 1 tsp cinnamon with 1 / 4 tsp nutmeg or cloves - Try 2 tsp grated orange or lemon peel - Jellies and jam: fill cups half full with a plain batter - Add 1 tsp jam or jelly and top with 2 more tbsp batter - Nonsweet combinations: use only 2 tbsp sugar and no fruit - Add combinations of the following: 1 / 2 cup shredded cheese, 2 strips fried and crumbled bacon, 2 tbsp grated onion, 1 / 2 cup shredded zucchini, 2 tbsp parmesan cheese - Spices could include parsley, marjoram, rosemary -- - Alena kibbler's additions: hawaiian muffins: use 1 / 2 cup mashed banana, 1 / 2 cup drained crushed pineapple, and 1 / 2 cup flake coconut, and 1 tbsp vanilla or rum flavoring - Use the pineapple juice instead of milk - Cherry vanilla chip muffins: 3 / 4 cup pitted chopped cherries, 3 / 4 cup vanilla chips, 1 tsp vanilla - Elvis muffins: use about 3 / 4 to 1 cup mashed banana, 1 / 2 cup chopped peanuts or walnuts - And substitute 1 / 4 peanut butter for the oil
Any muffins
- Mix ingredence together except everclear and pour in to a ceramic jug that light will not penetrate close with cork or lid put jug in a cool dark place for 1 month - After 1 month shake up mixture and strain with cloth add everclear and serve cold
Apple pie
- Preheat oven to 300f - Lightly grease and flour a 10 inch bundt pan - Cream shortening, butter and sugar until light and fluffy with an electric mixer - Add eggs one at a time, beating well after each addition - Beat in almond extract - In another bowl, combine baking powder and flour - Stir into creamed mixture alternately with the milk, starting and ending with flour - Pour batter into prepared pan - Bake in the preheated oven for 1 to 1 1 / 2 hours, or until a toothpick inserted into the center of the cake comes out clean - Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
Aunt johnnie s pound cake
- Heat oven to 350 - Grease one 13x9 inch pan - Roll out first can of crescent dough into bottom of pan, and slightly up sides - Beat cream cheese, 1 cup of the sugar, and vanilla together - Spread over crescent dough - Microwave jam or preserves for 45 seconds, stirring once after twenty five seconds, to make it slightly liquid - Spread jam on top of cream cheese, taking care not to mix the two together but keeping them layered - With your hands, gently stretch second can of crescent dough and place on top of jam layer - This does not have to cover perfectly, in fact, open seams here and there look quite pretty with the jam peeking through - Mix melted butter, remaining 3 / 4 cup sugar, and cinnamon together, making sure to incorporate all the butter - Gently spoon butter mixture over dough, spreading to cover - Bake, uncovered, for 35 minutes, until top is browned nicely - Let it cool for fifteen minutes, cut and serve ! - Tastes best warm or room temp, but cold is delicious, too
Aww shucks crescent dough dessert
- In a large skillet, cook bacon - Drain - Crumble - Set aside in a medium bowl - Do not discard grease from skillet - In same skillet with bacon grease brown beef, onion, celery, garlic powder and pepper - Remove with slotted spoon to bowl with bacon - Be sure to remove all solids from skillet, leaving fat - Add tomatoes to the beef mixture - Peel potatoes and cut into 1 / 2' dice - When fat in skillet is very hot again, fry potato cubes on all sides until well browned - Drain - Remove to bowl with bacon and beef - In soup pot, melt butter and add flour - Whisk for 1 minute to cook flour - Add chicken broth and half-and-half - Cook, whisking constantly, until you see the first signs of thickening - Begin adding grated cheeses, a little at a time, whisking constantly, until soup is bubbling, creamy and thick - Remove from heat - Add parsley, mustard and relish - Stir well - Add bowl of bacon and beef mixture and potatoes - Stir - Cover and let stand 5 minutes
Bacon cheeseburger and fries soup
- Over medium low heat melt butter and chocolate squares, take off heat - Add 1 / 3 of the sugar and 1 / 3 of the evaporated milk, mix with a whisk until smooth - Add remaining sugar and milk, stir until smooth - Return to heat and simmer for 8 to 10 minutes - Pour into canning jars or other container, let cool and close jar - Recipe can be doubled
Bailey s hot fudge sauce
- Core and peel apple - Place in a microwaveable safe bowl and sprinkle brown sugar and cinnamon in apple - Stuff it with cranberries and oats and top it with butter - Cover with saran wrap and microwave for about 3 1 / 2 minutes - Let it rest for about 2 minutes - Chop the apple and add it to the dry instant oatmeal - Follow the packet directions and add the juice from the cooked apple to the bowl - Microwave about 1 1 / 2 minutes
Baked apple cinnamon oatmeal
- Cut off beet greens from the beets but leave about an inch or two of the tops on the beets - Option:mince removed beet tops to add later - Scrub the beets well - In a large pot, add beets and cover with cold water - Bring the water to a boil and boil this for about 15-25 minutes until the beets are cooked - Remove the beets from the water - Save the water from the beets - Remove the skins from the beets - Strain the'beet juice' into a pot - Peel and grate the onion - Grate the beets - Put the grated onion and beets into the pot with the strained beet juice - Option:you can add the finely chopped / minced beet tops, if you want to use them - Bring all to a quick boil - Add the salt, lemon juice, pepper, and honey, simmer until the honey has dissolved and all is well heated - Serve, garnished with a dollop of sour cream
Basic beet borscht
- Trim fat off pork - Cut into bite sized cubes - I always season my pork with salt, pepper and garlic powder to taste - Put celery salt, brown sugar, chili powder and onion flakes in a big ziploc baggie - Add pork - Shake well to coat - In a casserole or oven proof dish add the soup and vinegar - Stir - Add contents of baggie to dish - Stir - Cover and bake 1 1 / 2 hours @350 - Baking time is alot -- it was very cooked so check after 1 hour - Serve over rice - Enjoy !
Bbq pork
- Nb: i like to use a fairly strong flavoured, but creamy blue cheese, like gorgonzola, but stilton is also nice - Stock-wise, you may need a little more or less than in the ingredients list - Bring stock up to a simmer - Halve the leeks and remove any gritty bits from inside the rings - Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length - Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown - Add bacon to pan and cook for about 5 minutes - Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent - Add the wine to the pan, turning up the heat to bubble most of it away - Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly - Add more stock each time that most of the liquid has been absorbed - Add the fresh sage - Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite - You'll need to start testing the rice after about 15 minutes, but it may take a little longer - Turn off the heat - Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese - Leave the risotto for another 2 minutes until rich, creamy and luscious - Season to taste with black pepper and salt if needed
Beat the blues blue cheese risotto
- Preheat the oven to 325f - Mix together the dry ingredients in a large bowl - Mix together the liquid ingredients in a smaller bowl, then stir them into the dry ingredients until completely blended - Knead the dough in the bowl for a couple minutes, then place on a sheet of foil and shape into a log about 6 to 8 inches long - Wrap the foil tightly around the log and twist the ends - Bake for 80 minutes - Slice or chop as desired, and serve immediately or store in the refrigerator or freezer
Beefy seitan log
- Preheat oven to 350 dg - Peel eggplants, slice, sprinkle lightly with garlic salt and set aside about 15 minutes on paper towels - Saute onion in 1 t butter or oil, add ham and wine, and cook until wine nearly evaporates - Add tomatoes and simmer 10 minutes - Meanwhile, pat eggplant dry, dust with flour and fry in 2 t butter or oil until golden - Drain - Layer eggplant, then a portion of ham mixture, another layer of eggplant, etc - In greased casserole dish and cover with parmesan cheese - Bake at 350 dg - For 30 minutes
Berinzila eggplant and ham
- Mix all ingredients in blender until smooth
Berry good smoothie
- To start the sauce: heat a 2 1 / 2-quart nonreactive saucepan over medium heat and, when hot, add the oil - When the oil is hot, stir in the onion, green and red pepper, celery and garlic - Cook until the vegetables are softened and fragrant, 4 to 5 minutes - Stir in the tomato puree, tomato paste, ketchup, vinegar, molasses and worcestershire sauce - Bring the mixture to a simmer, reduce heat to very low and simmer with the cover ajar for 1 hour - To saut the mushrooms: heat an 8 - 10 inch skillet over high heat and, when hot, add the olive oil - When the oil is hot, add the chopped mushrooms and cook, stirring frequently, until the mushrooms are golden, 2 to 3 minutes - Remove from the heat and set aside - To finish the sauce: after the sauce has simmered 1 hour, add the sauted mushrooms, chopped plum tomatoes, oregano, better than bouillon seasoning and some freshly ground black pepper - Return to a simmer and cook with the cover ajar for 30 minutes more - To brown ground meat: heat a 10-inch non-reactive deep-sided skillet over medium heat - When hot, add the ground meat and break it up with a wooden spatula - Cook the meat until separated and no longer pink, about 4 minutes - Then remove from the stove and drain out any excess fat from skillet - Return skillet to the stove, over low heat - Stir in the sauce and bring the mixture to a gentle simmer, uncovered - Cook gently until the flavors mingle and the mixture is piping hot throughout, about 10 minutes - Add some more freshly ground black pepper and serve immediately - To assemble sloppy joes and serve: while the sauce is simmering, open the hamburger buns and spread both opened sides lightly with butter - Lay the buns, buttered sides up, on a shallow baking sheet - Broil the buns until the buttered sides are nicely toasted - Spoon the ground beef mixture lavishly over buns and serve hot - If serving 4, you will need 1 cup of sauce and 1 lb - Of ground beef - The remaining sauce can be frozen for later use and ease - Freeze cooled sauce in tightly sealed containers
Better than a can homemade sloppy joes
- Measure 4 cups of water into saucepan and heat at med-high to gentle boil - While waiting for water in saucepan to boil, whisk together 1 / 4 cup water with 2 1 / 2 t better than bouillon in a bowl until smooth - Whisk this mixture into the boiling water, stir while bringing to a gentle boil again - Reduce heat to low - Mix the corn starch with 1 / 2 cup cold water in a bowl or large measuring cup - Whisk well until the corn starch is thoroughly dissolved - Gently pour the cornstarch mixture into the saucepan, adding a little bit at a time while you continue to whisk - Increase heat and whisk for 2 minutes until thickened - Add pepper to taste
Better than bouillon gravy
- Add these 3 ingredients to boxed caked mix - Mix as usual
Better cake mix
- Combine brownie mix, water, oil, and eggs until moistened - Bake for 20-25 minutes in a 9x13 baking dish - Remove brownies from oven, top with peanuts and peanut butter cups - Bake for 4-6 minutes more - Melt chocolate chips, peanut butter, and butter - Stir in cereal - Remove brownies from oven and pour chocolate-peanut butter mixture over hot brownies - Refrigerate for two hours, then serve
Better than crack brownies
- To make the fish: place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder - Cover, refrigerate, and marinate for about 30 minutes - Preheat the grill to medium-high heat - Lightly coat a 24' x 12' piece of foil with olive oil cooking spray - Place the fish in a single layer in the center of the foil - Fold the foil over the and fold the ends upward to seal in the fish - Place the foil packet on the preheated grill - Cook for 7 to 10 minutes, or until the fish is opaque - Remove from the grill - To assemble the tacos: warp the tortillas in foil and place them on the grill to warm for 2 minutes - Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish - Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired
Biggest loser fish tacos
- Chop onions - Heat oil in dutch oven over medium heat - Add onion to pan and saute until softened - about 3-5 minutes - Add oregano, basil and garlic, saute about 1 minute - Stir in squash, zucchini, carrot and corn - Saute until veggies are tender -- about 5 minutes - Stir in broth bring to a boil, then reduce heat to low and simmer about 20 minutes - Add pasta and beans to pan - Cook about 10 minutes or until the pasta is tender - Remove from heat - Stir in spinach, add salt and pepper to taste - Ladle into bowls - Top with a dollop of pesto - Garnish with freshly ground black pepper - If you must have tomatoes -- add 3 cups tomato to 2 of the 6 cups of broth, process in blender / food processor until smooth - Add an additional cup of chopped tomatoes to the soup
Blond minestrone
- Add boiling water to gelatin mix in large bowl - Stir 2 minutes until completely dissolved - Add ice - Stir 3 to 5 minutes or until gelatin is thickened - Remove any unmelted ice - Whisk in 1 / 3 cup cool whip until blended - Pour into 4 dessert dishes - Refrigerate 30 minutes or until firm - Drop remaining cool whip by spoonfuls onto desserts to resemble ghosts - Add chocolate chips for the eyes - Kraft kitchens - How to thaw cool whip whipped topping: - The best way to thaw frozen cool whip whipped topping is in its container in the refrigerator - Depending on the size tub you havem the thawing time varies - Recommended thawing times are: 8-ounce tube - 4 hours - 12-ounce tub - 5 hours - 16-ounce tub - 6 hours - We do not recommend thawing cool whip whipped topping in the microwave
Boo tiful jell o cups
- Combine first seven ingredients for the sauce your choice in a small saucepan - Heat sauce over medium heat until boiling, reduce heat and simmer for 5 minutes - Remove from heat and allow it to cool, uncovered, for 10 minutes - While the sauce cools, whisk egg yolk with 2 teaspoons water in a medium bowl until pale yellow - Whisk in cornstarch until dissolved - Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking - Cover the sauce and chill until ready to serve
Buffalo wild wings medium wing sauce copycat by todd
- In a medium-large mixing bowl, add in panko breadcrumbs and set aside - In a medium sized bowl, mix together flour, cornstarch, salt and black pepper - Slowly whisk in water, making sure that it is not clumpy - In batches of three to four, drop in hen of the woods mushrooms into slurry then promptly into breadcrumbs - Toss mushrooms in panko until the mushrooms are completely coated - Remove the mushrooms from bowl and set out on a baking tray, making sure not to stack them up - Bring four cups of canola oil up to 350f in a two-quart pot and drop in mushrooms - Fry until golden brown and toss in hot sauce
Buffalo wing mushrooms
- Except for the diced celery, combine & mix well all other ingredients - Spoon mixture into egg halves & garnish w / diced celery
Buffalo stuffed eggs
- In a bowl, combine flour, cayenne pepper, paprika, salt and pepper - Mix - Rinse off wings and coat in flour mixture - Spray a large baking sheet with non-stick cooking spray and place wings on baking sheet - Preheat oven to 375f - Bake wings for 40 minutes, turning once 1 / 2 way through cooking - While wings are baking, combine butter, frank's hot sauce, and tabasco in a plastic bowl with lid - Once wings are finished baking, place 8-10 wings in the bowl - Cover and shake to coat - Serve with ranch dressing !
Call the fire department hot wings
- Pierce apples with popsicle sticks, set aside - Melt butter in a medium saucepan - Add remaining ingrediants, and gently bring to a boil, stirring frequently - Cover, reduce heat and simmer for 3 minutes - Do not uncover to stir ! - Remove from heat - Mixture should be thin, but sticky, and saucepan sides should be steamy - Stir well, and allow to thicken slightly before dipping apples - Apples may be double dipped if desired - Refrigerate 1-2 hours until caramel is set
Caramel apples
- Preheat oven to 325f - Mix flour and baking powder, set aside - In a bowl, beat eggs, sugar, and margarine - Incorporate flour, alternating with milk - Without spreading it, pour preperation into a greased 13'x9' pan - Mix all the ingredients for the sauce in a saucepan - Boil for 2 minutes - Pour over top of the dough - Bake 45 minutes
Chmeur s pudding
- Heat 'milk' or broth on med - Heat - Take a couple tbsp of the hot liquid and mix it with the cornstarch until it dissolves - Set aside - Add yeast flakes and spices to hot liquid - Stir until dissolved - Add cornstarch to mixture and let it bubble on low heat until it reaches the thickness you want - You can use more or less liquid, depending on just how thick you want it to be - Enjoy !
Cheese sauce dairy free
- Place coconut into a ziploc sandwich bag and drop in several drops of green food coloring - Roll around in your hands until all the coconut is tinted - Set aside - In a separate bowl, tint some frosting red like ketchup and in another bowl, tint frosting yellow like mustard - Set frosting aside - Decide how many cookies you need, unwrap that many peppermint patties and set out twice as many wafter cookies - Set half the wafer cookies, flat side up, onto a cookie sheet - Put a small dab of vanilla frosting onto cookie and gently press down a peppermint patty - Spread some 'ketchup' and some 'mustard' on top of the patty, sprinkle some 'lettuce' on it and then place another cookie on top - Brush a little honey on the top 'bun' and sprinkle some sesame seeds onto them - Set aside - Take triangularly cut sheets of paper and fold them to resemble a french fry 'bag' - If you want, use markers first to draw some golden arches and write 'mc ___ on them - Then, tape them together and fill with some potato sticks - Place a cheeseburger and bag of fries on a small paper plate and serve !
Cheeseburger cookies and fries
- Cook hamburger and onion, drain grease - Add soup and spices, simmer 5-10 minutes - Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3 / 4-inch shell, save bread chunks, or feed to the birds ! - Spread top slice of bread, with butter - Place hollowed out bread on cookie sheet and broil till lightly browned - Take out of oven and fill with meat mixture, top with cheese slices - Place buttered top next to it, put back in oven at 350 - Bake till heated through and top is toasted a little - Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide - 4-6 servings
Cheeseburger stuffed french bread
- Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl - Use a spatula to carefully fold the ingredients together - Be sure not to over stir the mixture or those tasty lumps of crab will fall apart - The best crab cakes have nice big chunks of crab in'em - Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture - Press down a bit on each crab cake so that the top is flat - Don't press too hard or the crab cakes will be hard to get out - Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours - This step will help the cakes stay together when they're browned in the oil - After the crab cakes have chilled through, heat up about 1 / 4-inch of vegetable oil in large skillet over medium / low heat - Fill a shallow bowl with the panko breadcrumbs - Carefully turn the crab cakes out onto a plate - Gently roll each crab cake around in the panko breadcrumbs - Each crab cake should be wearing a light coating of panko - Test the oil by dropping a pinch of panko into the pan - It should sizzle - Saut the crab cakes in the hot oil for 1 1 / 2 to 3 minutes on each side or until the cakes are golden brown - Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish - Makes 6 small crab cakes - Serve with remoulade sauce
Cheesecake factory crab cakes
- Slice carrots and steam, set aside - Saute parsley and garlic for 1 minute in an oiled pan - Add carrots and veggie broth - Simmer uncovered for 5 minutes - Add tofu, vegan cream cheese, and lemon juice - Stir well - Cook over medium heat stirring constantly until 'cheese' starts to melt - Stir in nutmeg and nutritional yeast - Remove from heat - Keep warm - Place 3 lasagna noodles in bottom of 11x7 baking dish - Layer carrot mixture, noodles, tomato sauce and spinach until done - Top with spaghetti sauce - Cover and bake 15 minutes at 375 degrees - Uncover and bake an additional 30 minutes until thoroughly heated
Cheesy vegan lasagna
- Put your lettuce in serving dish and layer the rest of the ingredients on top - Also at salad creations, what were known for is our chopped salads - Usually we would chop this up altogether, and then serve it
Chic to be greek salad from salad creations
- Preheat oven to 250 degrees f - In a large shallow roasting pan, combine popcorn, chow mein noodles, and peanuts - Melt butter - Add sesame oil, soy sauce, lemon juice, and ginger - Pour over popcorn mixture - Toss to coat evenly - Bake for 1 hour, stirring every 20 minutes - Spread on paper towels to cool - Store in airtight container
Chinese popcorn
- Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and adobo, set to the side - Cook rice according to the directions on the box - In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons extra virgin olive oil - Add chicken - While chicken is cooking, peel avacados and make guacamole according to package directions - Refrigerate - Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls - If you'd like, you can warm, the can of beans and corn - Don't warm the can of diced tomatoes, unless you like warm salsa / tomato mixture - Once chicken and rice is done, you can start plating - Letting everyone add the toppings of their choice is part of the fun of the meal ! - P - S - Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings
Chipotle style chicken burrito bowls
- Mix cream cheese and pineapple juice until well blended - Add whipped cream and crushed pineapple mix well - Chill till ready to serve
Cloud nine
- Shake for 15 seconds - Serve straight up or on the rocks, whichever you prefer
Comfort able kamikaze
- Cut bacon slices cross-ways into 1 / 2 inch pieces - Fry bacon in a sauce pan until just crisp - Remove bacon from pan and let drain on paper towels - Pour off all but a couple teaspoons of bacon fat - Add onion to pan and cook just until translucent and soft - If using whole tomatoes, cut them up using a sharp knife while they're still in the can - Add tomatoes to the pan along with the drained can of green beans - Add bacon and heat until all ingredients are thoroughly heated - Serve in small bowls because it's kind of 'soupy
Company green beans
- Preheat oven to 350 degrees - Place rice, uncooked, in a baking dish - Pour in soups, add water chestnuts - Cut butter into chunks and drop onto soups - Bake uncovered for 45 minutes or until it is bubbling and top has browned
Company s coming rice
- Slice onions in half latitudinally, peel, cut off tops - Cut in half again, the other way - Turn on the flat side and cut each quarter into thirds or fourths, to get fairly uniform, fairly thin half-rings of onion - In a sturdy saucepan over medium-high heat, melt butter - Watch carefully to make sure it doesn't separate - Just before butter melts completely, add onions - Cook, stirring fairly frequently, until they are soft, clear, and just on the edge of caramelizing - Add flour all at once to the middle of the pan - Carefully and evenly work onions and butter into the flour, stirring constantly, until all onions are completely coated with flour-butter paste - Cook this mixture, stirring constantly, until it is a medium golden-brown - Add stock slowly while stirring constantly to avoid lumps - Add water until soup is just a little thinner than desired consistency - Salt lightly - Cover, and bring just to a boil - Reduce heat to medium - Simmer, partially covered but vented, about 20 minutes or until soup is desired consistency - Taste for seasoning and salt to taste
Country style onion soup
- For the body, join 2 rolls together and press into a flat football shape - Place body on a large sprayed baking sheet - With the next roll, cut enough dough off to form 2 small eyes - Roll each piece into a round ball and place on front of body - To secure eyes, stick a small piece of toothpick in each ball and then stick it into the body - Cut the rest of the roll in half to form 2 arms - Place each arm to the side of the eyes but before the ends of the body - Cut another roll in half to form 2 claws - Then cut each claw off-center almost in half and place at the end of each arm, putting the small part of the claw closest to the body - Roll the last roll into a 12-inch rope - Divide rope into 6 equal lengths for the legs - Arrange 2 legs curving forward and 1 leg curving back on each side - Tuck legs slightly under the body - Brush crab with melted butter, cover loosely with plastic wrap and let rise for 30-45 minutes, or til doubled - Brush crab with beaten egg and sprinkle lightly with paprika - Bake at 350 for 20 minutes - Toothpick olive halves onto ends of eyes of dough - Cut-side facing outward - Place crab onto lettuce-lined platter - Place mound of your favorite crab dip between claws - Surround with decorative shells, crackers and fresh dill sprigs if desired ! - I made this for me and my hubby for a 'special treat' lunch ! i'm allergic to crustaceans, so we had it with my lemon-dilled tuna salad and had a ball ! it was so much fun tearing off the pieces and spreading them with tuna, instead of the plain 'ol plain 'ol tuna sandwiches ! - You could make a nice seafood appetizer platter with this, too ! shrimp cocktail and fried oysters would be a great addtion ! - Hope ya try it ! :) it's really easy ! and fun !
Crabby bread
- Mince crabmeat in food proccessor - Combine all other ingredients and mix well with electric mixer - Add crab and mix well to combine - May be formed into ball, if desired - To serve, pour cocktail sauce over top to cover, and serve with wheat thins or triscuit crackers
Crabby cracker spread
- Brown and crumble sausage in a skillet - Wash and chop greens - Remove sausage from pan and drain on paper towels - Wipe out skillet - Heat olive oil in skillet and saute garlic - Add greens to skillet - Cook uncovered till wilted down - Add 1 / 3 cup water to skillet - Cook on low heat covered till greens are tender - Add the sausage back into the cooked greens - Set aside 1 / 2 cup to 1 cup of the greens sausage mixture for the top - Mix cottage cheese, ricotta, pesto and egg together - Salt and pepper to taste - Line the bottom of a lasagna pan with the lasagna noodles - Put half of the sausage / greens mixture on top of noodles followed by ricotta mixture - Layer with more lasagna noodles - Top with sausage / greens mixture followed by remaining ricotta mixture - Place another layer of noodles on top - Cover with monzerella cheese, reserved sausage / greens mixture and pine nuts if desired - Bake for 1 / 2 hour till melty and bubbly
Crack lasagna
- Combine the cooked hamburger, both jars of beef gravy, soy sauce, thawed veggies and all the spices in a large, deep skillet - Cover and simmer mixture for 8-10 minutes - While the sauce is simmering, cook the spaghetti noodles - Add the cooked drained noodles to the meat / veggie sauce and stir well
Crazy easy lo mein
- In a small saucepan over medium heat, melt butter - Add minced garlic and saute 1 minute - Add flour and stir quickly, forming a paste and mixing well - Slowly add milk a little at a time, while stirring constantly to avoid scalding - Once milk is added and mixed well, reduce heat to medium-low and add herbs - Add salt / pepper to your liking - Turn off the heat and let the soup simmer for a couple of minutes, stirring occasionally - Use as a soup base or pour into your casserole
Cream of whatever soup
- Saute onion in oil until clear - Add water and rice and cook until soft - Blend with hand blender or puree in food processor and return to pot - Mix in remaining ingredients and bring to a boil - Simmer 10 to 15 minutes - You can add less water, if you like a thicker soup
Cream of chicken soup
- I keep drained yogurt available in my fridge all the time - I use a coffee filter and a wire strainer - I usually drain it over night, but even a half hour makes a big difference - Once you drain the yogurt, it becomes very thick and much less tart - Cook spinach according to package directions - While it cooks, saute chopped onions until slightly browned - Drain spinach well and combine with all other ingredients while still hot
Creamed spinach
- Heat oil in a large pot over medium heat - Add carrots, onion, garlic and celery - Add chicken broth and water - Bring to a boil - Stir in broccoli and rice and reduce heat to medium low - Simmer 10-15 minutes or until veggies are tender - Stir frequently - Take small batches of soup and put in a food processor or blender - Blend until pureed - Return all blended soup back to pot - Add salt and pepper if you're going to - Add milk and cheese and cook until heated through
Creamy broccoli soup
- In a large heavy bottom saucepan, saut onion in butter or oil until soft but not brown, about 5 minutes - Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim - Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour - Remove from heat and cool slightly - Remove bay leaf - In a blender, process mixture in batches - Return mixture to saucepan and slowly bring to a simmer, stirring frequently - Add milk, a little at a time, until it reaches the consistency you like - Add salt and pepper to taste - Serve in heated soup bowls, garnish as desired
Creamy fiddlehead soup
- Chop mushrooms finely - Spray a large non-stick pot with cooking spray and place over medium heat - Add 1 / 2 cup of the chopped mushrooms and cook until tender - Remove to a bowl - Add the butter to the pot, along with the garlic and onions - Cook for 3 minutes, stirring - Add the mushrooms and cook, stirring, until tender - Add the mushroom broth, white beans, and seasonings - Bring to a boil, reduce heat, cover, and simmer for about 8-10 minutes, letting the flavors cook together - Remove from heat and let cool slightly - With an immersion blender or a food processor, puree the soup - If you have reserved mushroom pieces, stir them back into the soup as you reheat over medium - Garnish with parmesan cheese if desired !
Creamy mushroom soup
- Mix cocoa and sugar thoroughly - Stir in water in small amounts, until desired consistency is reached - Keep in tightly sealed container in refrigerator - Best served on second day, to make sure sugar completely dissolves
Death by chocolate copycat dark chocolate sauce
- Whisk together the eggs and sugar in a large stainless steel or glass bowl - Place the bowl over a large 3 or 4 quart saucepan filled with simmering water - With the heat on low, whisk the mixture vigorously and continuously until you can form ribbons - This is where you can lift the whisk out of the mixture, write your name, and it doesnt disappear for about 5 to 10 seconds - This can take as long as 30 minutes - My son and i used a black and decker gizmo and it took about 15 minutes but was somewhat messy - Slowly whisk in the cream - Split and scrape the vanilla beans into the mixture - Put the vanilla beans in there too - Stir often with the whisk until the mixture can coat a spoon with only a slow drip - It will be about the consistency of vegetable oil - Remove the custard from the stove and whisk in the butter, one pat at a time - When the butter is fully melted, strain the mixture through a sieve and transfer it into ramekins or custard cups - Be sure to leave about inch for the last step - You can transfer it into a bowl and chill first before putting it in ramekins - Place in refrigerator until cold - Remove the cups from the refrigerator and sprinkle sugar on top until it is about 1 / 8 inch thick - Heat the tops of the custard with a kitchen torch until the sugar is caramelized
Diamond creme brulee
- Microwave broccoli spears and water, covered, for 5 minutes on high - Drain and set aside - While the broccoli is cooking, heat the oil in a large skillet over medium-high heat - Add the garlic and cook for 1 minute - Add the bread crumbs, oregano, salt, and pepper - Cook, stirring until the crumbs are toasted and golden brown -- about 2 minutes - Add the broccoli and toss to coat with bread crumbs
Dirty broccoli
- Heat oven to 350, grease and flour 13x9 baking pan - Beat eggs, sugar and oil until light and fluffy - Sift together flour, baking powder, baking soda and cinnamon - Add to egg mixture and mix well - Add vanilla, beets and walnuts - Beat for 1 minute on medium speed - Pour into pan, bake for 45 minutes, or until a pick comes out clean
Don t knock it until you try it beet cake
- Combine all seasonings and blend in a coffee grinder, or blender, to make a fine powder - Store in a seasoning jar - Sprinkle seasoning over freshly popped popcorn and toss to coat
Dorito popcorn seasoning
- Cut red onion in half, then slice thinly - Prepare other vegetables - Place torn romaine / greens in serving bowl, keeping top as smooth a layer as possible - Salt and pepper greens to your liking - Starting at edge of bowl, make circular rings of sliced onion, then tomatoes, carrots, green peppers, olives and in the center a dollop of feta cheese - Cover with plastic wrap until ready to serve then present with greek salad dressing of your choice served on the side
Dressed up greek style salad
- Preheat oven to 375 degrees f - Line 2 12-cup muffin tins with paper liners - Spray lightly with non-stick spray - Combine butter and applesauce - Add sugar and beat for 1-2 minutes, until fully incorporated - Beat in egg whites and whole egg for another 2 minutes - Mix in vanilla and buttermilk - Stir in flour, baking powder, salt, nutmeg, and baking soda until combined - Be careful not to overmix when adding the dry ingredients or muffins will be tough - Scoop batter into prepared muffin tins, about two thirds full - Bake muffins for 13-15 minutes, or until batter starts to pull away from the liners and tops spring back when poked - While muffins are baking, mix 1 / 4 cup sugar and cinnamon - Sprinkle tops of muffins with cinnamon sugar right after removing them from the oven - Cool for 2 minutes in pan, then remove to cooling rack - Refrigerate
Duffins donut muffins
- Preheat oven to 425 - Mix the eggs, flour and milk in a blender on medium speed until just blended - Melt 2 tablespoons of butter in a 12-inch cast-iron skillet - Pour the batter into the skillet over the melted butter - Place the skillet in the oven and bake until the top is puffy and golden brown, about 20-25 minutes - Melt the remaining 2 tablespoons of butter - When the dutch baby is done, spread the butter over it with a pastry brush - Then sprinkle with the cinnamon sugar - You can cut the dutch baby into equal servings, but in our family, we like to put the whole thing on a large plate and just tear pieces off :-)
Elephant ear dutch baby
- In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic - In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt - Stir until the sugar and salt dissolve, and then pour over the tomato mixture - Stir gently to combine - Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld
Elmer s summertime sweet onion salsa
- Turn the machine quickly from variable speed 1 to 10 then flip the switch to high - Push the ingredients down into the blades until the entire mixture is blending - I find it easier to push the food continuously down one corner of the container and eventually it begins to blend - The apple may require a bit of 'pounding' before it begins to mix - When the mixture is first blending it should be so thick and slushy that it is thick like a thick 'slushy' - If it is too liquid at the beginning, add more ice so it is thick and 'slushy' - This allows you to blend for 1-2 minutes without warming the drink up from the friction of the blades - It also allows you to break the foods down to the most bioavailable level - This is a 'beginner' green smoothie that 98% of the population will love !
Emerald ecstasy green smoothie
- Melt butter in 4-qt saucepan over med heat - Add onions and saute until transparent - Stir in flour and salt - Cook 1 minute stirring constantly - Add milk, stir to blend - Add tomatoes, juice and all - Bring to a low, steady simmer - Add uncooked pasta - Cover and continue to simmer gently for about 8 to 10 minutes, stirring occasionally - Remove from heat - Add cheese - Stir gently until cheese is melted - Let sit 5 minutes fefore serving - For an italian twist try substituting the cheddar cheese with 1 cup fontina cheese and 1 / 2 cup of freshly grated parmesan cheese
Extraordinary macaroni and cheese
- Preheat oven to 350 degrees - Grease a 9x13 pan - Mix together sugar, butter, and water - Beat until smooth and creamy - Add eggs and vanilla to sugar mixture - Beat in completely - Mix dry ingredients in a separate bowl until evenly combined - Add dry ingredients to sugar mixture, mix thoroughly - Pour batter into the 9x13 pan and spread well - Bake 18-25 minutes, until a wooden pick inserted in the center comes out clean
Fabulous brownies
- For the cake: - Preheat oven to 350 - Mix all the ingredients together until well combined - Place in a 9 x 13 pan coated with nonstick spray - Bake for 35 minutes or until tests done - Cool in pan - For the frosting: - Combine yogurt and dry pudding mix until thoroughly combined - Fold cool whip free into the yogurt mixture - Ice cooled cake with frosting - Store cake in the fridge - When ready to serve let cake sit on the counter for 10 minutes
Fall ing for spice cake
- Loosen the yakisoba noodles in a large pan - In a large saut pan, add the cooking oil, cook in medium heat - Add the fresh garlic, about 10 seconds, add the granulated garlic - Add the noodles right away, then, add the chicken broth - Stir the noodles around to blend with the garlic mix - Add the soy sauce, and then the fish sauce - Stir constantly but be careful not to break the noodles apart - Cook until noodles are smooth and coated - Add the oyster sauce and stir about 5 more minutes - Serve plain or with any of the toppings mentioned above
Famous garlic noodles
- All ingredients should be at room temperature before starting - Add the ingredients to the pan in the order listed - Select 'white bread' - Press 'start
Faux sourdough
- Heat oven to 400 degrees f - In 8' cast iron skillet over medium heat, cook bacon until crisp - Transfer to paper towles to drain - Crumble - Remove all but 1 1 / 2 teaspoons bacon drippings - Brush sides and bottom of pan with remaining drippings - Place skillet in over for 5 minutes - Meanwhile, in medium bowl, stir together cornbread mix, mexicorn, jalepeno, egg, cheese, milk, and bacon until combined - Spoon batter into heated skillet and bake 15 minutes, or until golden - Trade the jalapenos and cheese for fillings that taste best with your summer feast - Garlic lover ? stir 2oz shredded provolone cheese, 1tsp - Italian seasoning, and 1 clove minced garlic into batter until just combined - Like it hot ? stir 2 oz diced or shredded pepper jack cheese, 1 / 2 teaspoons southwest chipotle seasoning, and 1 tsp whole mexican oregano, , into batter until just combined - Subtle more your style ? stir 2oz shredded gruyere cheese, 1tsp - Herbes de provence and 1 / 2 teaspoons seasoned pepper blend into batter until just combined
First skillet cornbread
- Mix all ingredients and place it in a seal tight ziploc bag, and refrigerate at least 30 minutes before using - Use half of the mixture on one or more filets of fresh fish, as a thin crust - Bake in a preheated 350 f degree oven for 20 minutes - Serve warm over a bed of rice, couscous, or any other grains of your choice
Fish herb crust
- Heat oil in electric skillet and saute the red onion until translucent - Add the garlic and cook about 1 minute - Add the remaining ingredients and simmer until heated through
Foodies succotash
- Beat egg - Add splenda, dark brown sugar, baking powder and vanilla - Beat with a fork until free of lumps - Add both peanut butters to the egg / sugar mixture - Beat with a fork until well combined -- about 40 strokes - Refrigerate dough for 30 minutes - Preheat oven to 350 degrees f - Cover 11x17 baking sheet with parchment paper - Divide chilled dough into fourths - From each fourth, shape 4 balls of dough - Space balls of dough evenly on prepared baking sheet - Flatten dough slightly with tines of fork - Make a second set of tine marks at a 90-degree angle to the first set - Bake cookies for 9-10 minutes - Let cool for two minutes on baking sheet, then transfer cookies to wire rack to complete cooling - Enjoy !
Fooled me flourless peanut butter cookies
- In an airtight container, combine vinegar, sugar, salt, mustard, paprika, and garlic - Close container and give it a good shake - Add oil, close container, and shake until evenly blended
Fraicheur vinaigrette
- To avoid grease splatters on the top of your stove or having to wash an extra splatter screen, simply put bacon in a cast iron skillet with the lid on in a preheated 450 oven for about 15 minutes - Remove the skillet, drain the bacon, and the oven stays clean and so does the top of your stove - Enjoy now and / or you can crumble up the leftover bacon to use in omelets or other recipes for later - Simply put them in a freezer bag and use later - It's especially efficient when you've already heated the oven for another dish
Fried bacon in the oven
- In a blender combine the marinade ingredients - Blend until smooth - Place pork chops in a resealable bag and add marinade - Squeeze out as much air as you can and seal the bag - Refrigerate for 4 to 8 hours - Preheat oven to 425 - Remove chops from bag and discard marinade - Blot chops with paper towel to remove excess moisture - Place well-beaten eggs in a pie plate - Combine pancake mix, paprika, and salt in another pie plate - Dip each chop in pancake mix, shake off excess - Dip in egg, coating both sides - Dip in pancake mix again, coating well - Move to wire rack to set for 5 minutes - Meanwhile, spray a 9 x 13-inch glass baking dish with non-stick spray - Put the butter in the baking dish and place in the preheated oven to melt - Place chops in one layer in melted butter in baking dish - Bake for 10 minutes - Turn chops over carefully and bake for 10 minutes more - Remove to wire rack placed over paper towels to drain - In a saucepan over medium high heat combine 2 tablespoons drippings from baking pan with flour - Stir to make a smooth paste - Add chicken broth, beef granules, marjoram and sage - Bring to a boil, turn heat down, simmer and whisk until thickened and smooth, about 5 minutes - Serve chops with mashed potatoes and pass the gravy - Enjoy
Fried pork chops and gravy
- Mince herbs - Measurements are approximate - Use appropriate amount to match your taste - Combine vinegars and mustard - Gently whisk in oil - Add rest of ingredients and mix well
From the field balsamic vinaigrette
- Pour the soy creamer and soy milk into a wide, shallow bowl - Mix the cornstarch and stir until dissolved - Add the chickpea flour and mix until mostly absorbed - Some lumps are okay - Heat a nonstick skillet over med-high heat - Add enough oil to creat a thin layer on the bottom - Soak the bread slices in the mixture and transfer to the skillet - Cook each side for about 2 min - If they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side - They should be golden brown with flecks of dark brown - Serve immediately
Fronch toast
- In a medium saucepan, soften the onion in butter - Add flour and stir 1 minute - Add warm milk - Stir until the mixture has thickened - Meanwhile, in a large saucepan, cook pasta in a large quantity of salted boiling water until al dente - Drain pasta and add to the sauce - Add all cheeses, paprika, cayenne pepper and salt - Stir until cheese has melted
Full cool macaroni and cheese
- For the filling: beat the cream cheese and peanut butter until combined - Add the powdered sugar and vanilla and beat until combined - Beat in milk, 1 t at a time, until you reach desired consistency - Set aside - For the cake: preheat oven to 350 degrees - Spray a 12 cup bundt pan with cooking spray for baking - Mix cake mix, oil, sour cream and eggs in a bowl - Beat 1 or 2 minutes at medium speed - Reserve 2 cups of the batter - Pour remaining batter into the prepared pan - Put peanut butter filling in a ring on top of batter - Spoon reserved batter on top - Bake for 40-50 minutes - Cool 20 minutes and remove from pan onto wire rack - For the glaze: mix powdered sugar, vanilla and lt - Cream until smooth - Add more cream as needed to desired consistancy - When cake is cool, place on serving platter and drizzle with glaze
Funny bones cake
- Wash and peel the zucchini and cut into long strips - Season with salt and pepper - Mix the eggs, milk and salt, dip the zucchini strips into the mixture and then roll in the breadcrumbs - Saute until crisp on the outside but not overcooked, about 2-3 minutes - Serve
Gilded zucchini
- Brown ground beef, along with garlic, celery and green onions - Add cream of potato soup and milk and bring just to a boil - Lower heat to a simmer and add worcestershire sauce, pepper and onion powder - In a pot of boiling water, cook egg noodles halfway - About 5-6 minutes - Drain noodles and add to skillet with ground beef mixture - Add peas, corn, cheese and water and stir well - Allow to simmer for 15 minutes, stirring occasionally
Gimme a cheap weeknight dinner quick
- In a large pot of boiling, salted water, cook potatoes until fork tender - Drain & pour back into hot pot - Add cream cheese, butter, milk & salt & mash well until potatoes are fluffy - Cover pot & keep potatoes warm - Meanwhile, while potatoes are cooking, in a large skillet heat oil over medium heat - Add onion, celery & carrot & cook, stirring, until vegetables begin to soften - Crumble ground turkey over vegetables & cook until meat loses it's pink color - Sprinkle flour over cooked turkey & stir to combine - Dissolve turkey base in the boiling water & stir into meat - Simmer, stirring, about five minutes, until mixture thickens slightly - Pour meat filling into a 2-3 quart casserole & sprinkle peas over - Carefully spread warm mashed potatoes over filling, sealing potatoes to edge of dish - Bake in preheated 350 degree oven for 30 minutes, until heated through & bubbly at edge of dish - Remove from oven & sprinkle cheese on top - Bake an additional 5 minutes, just until cheese melts
Gobble up turkey cottage pie
- Mix the first 5 ingredients together in a large bowl - In another bowl, combine the eggs, apple sauce, oil and vanilla - In another bowl mix carrots, apple, pineapple, raisins, walnuts and coconut - Add egg mixture to dry ingredients and mix until partially incorporated, using as few strokes as possible - Add fruit mixture to egg-flour mixture and mix, using as few strokes as possible, until batter is just moistened and fruit is incorporated - Don't over mix if you want light, fluffy muffins - Fill greased muffin cups two-thirds full - Bake at 350 for 20-24 minutes or until toothpick inserted in middle comes out clean
Good morning muffins
- Cook macaroni until al dente, drain and reserve - Brown ground turkey - Add onion and garlic powder, cook until onion is translucent - Add tin of tomatoes, with their juices - Return cooked macaroni to pot, heat through - Add cheez whiz, stir until melted - Season with salt and pepper, to taste
Goulash heart healthy version
- Combine all ingredients except noodles in slow cooker - Cook on low for 6-7 hours, stirring occasionally if you can, until beef is cooked through and vegetables are tender - Add noodles and cook on low for 1 hour, or until soft
Goulashy beef stew for the slow cooker
- Combine water, squash and onions in a saucepan - Bring to a boil - Cook for about 10 or 15 mins until squash is tender - Drain water and return mixture to the pan - Smash squash mixture with a fork until thoroughly broken down - Stir in evaporated milk - Season with salt and pepper
Granny squash creamed squash
- Combine cream, water, parmesan, salt and pepper in blender - Blend until smooth - About 15-30 seconds - Add eggs and blend until mixed - Gently heat small frying pan - Add butter and olive oil spray to coat - Add egg mixture and cook gently over low-med heat, as you would cook scrambled eggs
Green eggs kid friendly high in iron
- Cook the barley in the stock for about 15 minutes - Add onion, celery, pepper and garlic and cook 15 minutes - Add potatoes and simmer till the potatoes are almost done - Add your greens and cook 5-7 minutes - You can mix whatever greens you like - If using artichokes, add when you add your greens - Taste and correct seasoning - You may need to add additional stock as you cook
Green soup