192 adding mix Recipes

mixed salad greens, canned no-salt-added garbanzo beans, rinsed and drained, shredded carrots, shredded red cabbage, grated parmesan cheese, chopped walnuts, dried cranberries, low-fat balsamic vinaigrette

fat-free cool whip, thawed, fat-free sugar-free instant vanilla pudding mix, sugar-free raspberry gelatin, no-sugar-added pineapple (no sugar added), no-sugar-added fruit cocktail (no sugar added), no-sugar-added mandarin oranges (no sugar)

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

chopped onion (about 1 large), chopped green bell pepper (about 2 small), garlic cloves, minced, no-salt-added stewed tomatoes, undrained and chopped, no-salt-added kidney beans, rinsed and drained, no-salt-added tomato sauce, onion soup mix, water, chili powder, paprika, hot sauce, shredded reduced-fat sharp cheddar cheese

egg substitute, butter, melted, no-salt-added whole-kernel corn, drained, no-salt-added cream-style corn, corn muffin mix, carton plain fat-free yogurt

pasta shells, uncooked, oil, yellow onion, chopped, red pepper, chopped, less-sodium taco seasoning mix, no-salt-added diced tomatoes, undrained, chopped cooked chicken, no-salt-added black beans, rinsed, green onions, thinly sliced, divided, chopped fresh cilantro, divided, kraft tex mex shredded cheese

chopped onion, chopped celery, garlic, minced, oil, bottled water, low-sodium beef bouillon cubes, no-salt-added whole tomatoes (for cooking ), pasta shells, parsley flakes, basil, oregano, pepper, crushed red pepper flakes (optional), frozen mixed vegetables, no-salt-added kidney beans, drained

this is a basic master muffin recipe that is fairly plain , so we recommend adding other flavorings or fruit . this recipe can easily be halved and doubled, if desired. if doubling the recipe, mix the batter in a large bowl and take care to evenly incorporate the flavorings. we prefer whole milk yogurt, although the recipe will work with low-fat or nonfat. when storing the batter overnight in the refrigerator, you can either put it in an airtight container or, if you have space, in a muffin tin covered with greased plastic wrap. you can substitute frozen blueberries for the fresh; they must be thawed, rinsed, and dried, but they do not need to be tossed with flour., serve right away : bake the muffins for 25 to 30 minutes, as described in step 5., unbleached all-purpose flour , plus 1 tbsp (separated ), baking powder, baking soda, salt, unsalted butter , softened, sugar, eggs, plain whole-milk yogurt, fresh blueberries, all-purpose flour

mixed salad greens, no-salt-added kidney beans, drained and rinsed, cannellini beans, drained and rinsed, purple onion, reduced-fat olive oil vinaigrette

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

head green cabbage (or a mix of the two) or 1 head red cabbage, very thinly sliced (or a mix of the two), red onion, very finely sliced, english cucumber , halved lengthwise and thinly sliced crosswise, celery seed, sugar, rice vinegar, salt and pepper

multi-grain flour, mixed spice, light margarine spread or 2 1/2 tbsp oil, mixed dried fruit (i added more ), dry yeast, water, caster sugar (i added a bit of honey as well), plain flour, caster sugar, water, caster sugar, boiling water

problem : batter curdles and separates., solution : eggs were not added 1 at a time and beaten thoroughly after each addition; an electric mixer was set at too high a speed; and/or the eggs were too cold. try adding 1 tbsp. flour per egg and reducing the speed of the electric mixer., problem : cake didn tsp rise., solution : too much or not enough fat or liquid in the batter; batter was overbeaten; and/or oven temperature was too high., problem : cake is tough., solution : butter and sugar were underbeaten in the early stages of mixing; batter was overbeaten after the flour was added; not enough sugar; not enough baking powder; and/or not enough fat. try brushing cake layers with sugar syrup, or filling and frosting the layers with a generous layer of moist frosting., problem : cake crumb is sticky., solution : too much sugar in the batter or sugar was too coarse., problem: top crust is hard ., solution : oven temperature was too high; cake was overbaked; and/or cake was baked too close to the top of the oven. try slicing off the top of the cake layer before frosting.

extra large egg (or 1 regular egg and 1 egg white), brown sugar , tightly packed, white sugar, canola oil, almond butter, no-sugar-added apple pie filling, pureed (or no sugar apple puree), buttermilk (or 1 cup nonfat milk with 1 tbsp lemon juice), vanilla extract, orange , zest of, zucchini, grated (about 2 large zucchinis), carrot, grated (about 2 medium sized carrots), apple, grated, dried cranberries (or 1 cup mixed dried fruit, i like cranberries, chopped figs and currants), whole wheat flour, oat bran, ground cinnamon, allspice, baking soda, kosher salt

vanilla fat-free , no-sugar-added ice cream, fat-free milk, no-sugar-added chocolate drink mix, sugar-free chocolate syrup, vanilla extract, ice cubes

vegetable cooking spray, chopped onion, garlic, minced, frozen mixed vegetables, no-salt-added kidney beans, drained, diced tomatoes and green chiles, no-salt-added tomato sauce, chili powder, ground cumin, dried oregano, brown sugar, nonfat sour cream alternative (optional)

fat-free sour cream, margarine, melted, egg, chopped onion, no-salt-added whole-kernel corn, undrained, no-salt-added cream-style corn, corn muffin mix

no-salt-added black beans, undrained, hot chunky salsa, no-salt-added tomato sauce, chili seasoning mix, low-fat sour cream (optional), shredded reduced-fat cheddar cheese (optional)