33626 abby make head mashed potators Recipes

potatoes, cream cheese, sour cream, garlic clove, garlic salt, butter , in stick form, paprika, salt, pepper

extra virgin olive oil, bacon, butter, onion, chopped, flour, chicken stock, mashed potatoes, cheddar cheese

potatoes, cooked and mashed (about 8 medium), sour cream, cream cheese, salt and pepper

potatoes, cooked & mashed (without milk), cream cheese, softened, butter, milk, onion salt, seasoning salt, pepper, salt

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

head lettuce, shredded, diced celery, diced green pepper, diced onion, frozen green peas, mayonnaise, sour cream, bacon, cooked to crispy, sugar, parmesan cheese

head iceberg lettuce , torn, onion, chopped, chopped celery, chopped green pepper, sliced water chestnuts, drained, frozen peas, thawed, mayonnaise, sugar, shredded parmesan cheese, bacon strips, cooked and crumbled , optional

head cauliflower, cut into florets, butter, milk, sour cream, italian-seasoned bread crumbs, salt and ground black pepper to taste

head cauliflower , broken into flowerets, low-fat mayonnaise , can use full-fat mayo, garlic cloves, minced, salt (to taste), pepper (to taste), paprika, sauerkraut, rinsed and drained, chopped if desired, shredded cheddar cheese, divided, onion, finely chopped, bacon bits (optional), butter, melted

head cauliflower, cream cheese, softened, parmesan cheese (grated ), garlic (minced ), nu-salt, pepper, butter

head cauliflower, chevre cheese (soft , low fat goat cheese), molly mcbutter, salt & pepper

head cauliflower, russet potato, peeled, garlic cloves, water, butter, salt, pepper

head romaine lettuce, trimmed and torn into bite size pieces, french bread, olive oil, parmesan cheese, grated finely, good pinch salt, good pinch pepper, garlic, minced, anchovies, rinsed, patted dry, and chopped (depending on preference), fresh lemon juice, capers (with a bit of the juice), worcestershire sauce, dijon mustard, salt, pepper, olive oil, water, parmesan cheese, mayonnaise, curry powder, more water or milk, to thin it out if necessary

potatoes, peeled and quartered, chicken broth, cream cheese, head roasted garlic cloves, salt and pepper, to taste, grated parmesan cheese

head cabbage, shredded (about 20 cups), onions, thinly sliced, celery ribs, thinly sliced, carrots, thinly sliced, cucumber, thinly sliced, green pepper, chopped, diced pimientos, drained, sugar, vinegar, vegetable oil, salt, celery seed, ground mustard, dried basil, dried marjoram, pepper

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.