782 almost copy cat Recipes

water (veg version) or 7 1/2 cups prepared chicken stock (non veg version), fresh coriander , roots clipped with about two inches stems (root has the basic flavor), lemon , zest of, grated a, peppercorns, gingerroot, skin, salt, prepared stock (from the above ingredients), salt, beans (almost shredded), carrot (cut in round very thin slices then halve it in semi circles), mushroom (almost shredded), green portion green onion (almost shredded), garlic clove, chopped (please don tsp exceed this soup should be tasting of lemon and coriander garlic and ginger if exceeded), leaves cabbage (hard portion removed finely shredded ), spinach leaves (finely shredded ), coriander leaves (cilantro), coriander leaves (cilantro), lemon juice, sugar, msg, white pepper or 3 green chilies, finely shredded, cornflour, water (for mixing cornflour), shredded cooked chicken (if using non veg version)

raspberries (about 25 ), red wine vinegar, honey (or maple syrup), dijon mustard, olive oil, fish fillets (e.g. cat , sword ), rosemary (about 3 inches long), garlic clove (halved ), chili pepper (halved and seeded ), olive oil, salt and pepper, fresh raspberries (optional)

cold butter, brown sugar, cinnamon, chopped walnuts, firmly-packed brown sugar, vegetable oil, egg, room temperature, fresh orange juice , almost to room temperature, sour cream (not cold , almost room temperature), vanilla, all-purpose flour, salt, cinnamon (or to taste), baking soda, baking powder, diced fresh rhubarb, diced fresh strawberries

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

olive oil, divided, biscuit mix, grated parmesan cheese, basil, oregano, garlic powder, pepper, boneless chicken breast halves, home-made tomato sauce, spaghetti sauce, garlic cloves, minced (or pressed ), shredded mozzarella cheese, divided, linguine, cooked & drained (or fettucini), parmesan cheese (set aside for later)

rice chex or 2 cups crispix cereal, wheat chex or 2 cups crispix cereal, corn chex or 2 cups crispix cereal, honeycomb cereal (optional), pretzel sticks (i use rold gold brand), dry roasted peanuts, butter, sugar, light corn syrup, soy sauce (i use kikkoman. hawaii people, do not use aloha brand for this!!!), oil, worcestershire sauce, tabasco sauce, nori goma furikake (i prefer nori komi furikake, but it wouldn tsp let me input nori komi furikake, mishima brand)

red sockeye salmon, onion, finely chopped, lemon juice, prepared horseradish, salt , or to taste, smoked salmon cream cheese spread, dried parsley flakes, for garnish

uncooked white rice, water, cream of mushroom soup, mayonnaise, tuna in water, drained, hot sauce, fresh jalapeno pepper, seeded and minced, salt and ground black pepper to taste

eggs, flour, sugar, brown sugar , firmly packed, butter, melted and cooled to room temperature, nestle semi-sweet chocolate chips, walnuts, chopped, pie crusts, cream (optional) or ice (optional)

flour, cream of tartar, baking soda, salt, butter, vanilla, sugar, eggs, jalapenos, very finely diced (divided so you have 1 1/2peppers for dough and the other half for topping), jalapeno seeds, finely chopped , almost to a mash

light sour cream, mayonnaise, white wine vinegar, sugar, salt, cayenne pepper, stalk celery sliced thin diagonally, carrots coarsley grated, green cabbage (almost 2 lbs) shredded, red cabbage (almost 1 lb) shredded

butter, caster sugar, egg, self-rising flour, milk, vanilla essence, icing sugar, cocoa, desiccated coconut

roma tomatoes, spring onions, finely chopped, old balsamic vinegar, extra virgin olive oil, fresh grated garlic, leaves fresh basil , scissored to very small shreds, sea salt , to taste, fresh grated black peppercorns , to taste, butter , whipped, grated garlic, euro bread, about 3/4-inch thickness, provolone cheese, thinly sliced, prosciutto, very thinly sliced

whipping cream (optional), sweetened condensed milk, espresso (4 shots), whiskey or 1 1/2 cups vodka, eggs, coffee mate creme brulee flavored coffee creamer (french vanilla or plain can be sub), vanilla, chocolate syrup

fabric softener (i used downy april fresh), baking soda, hot tap water, spray bottle (i used my empty 27 oz. febreze bottle)

shrimp, peeled and deveined, milk, panko bread crumbs1/2 cup corn starch, shredded cabbage (optional), scallions (optional), select spicy shrimp sauce, http://www.dinnisselect.com/merchant2/merchant.mvc screen =prod&store_code=ds&product_code=bbs&category_code