185 always wit Recipes

mayonnaise, sour cream, leek soup mix, water chestnuts, drained and chopped, frozen chopped spinach, thawed and drained, pumpernickel bread

ground chicken (you can use sliced boneless breasts, but i always use ground, do not use in the tube) or 1 lb ground turkey (you can use sliced boneless breasts, but i always use ground, do not use in the tube), zucchini, sliced, green pepper, sliced, red pepper, sliced, onion, chopped, mushroom, sliced, minced garlic, chunky salsa (i use hot ), soft flour tortillas (optional), olive oil (optional)

beer, preferably light and acidic (belgian wit or a summer seasonal), lemon juice, onion, minced, garlic, minced, whole black peppercorn, butter, salt , to taste

frozen french fries, olive oil, oregano (to taste), salt (to taste), pepper (to taste) or paprika (to taste), yogurt (i use strained greek when i can or just strain my own in cheese cloth overnight), lemons , juice of or 2 tbsp bottled lemon juice, seedless cucumber, finely chopped, garlic cloves, minced, fresh mint (can use dry but fresh is always better) or 2 tbsp fresh dill (can use dry but fresh is always better), salt

butter or 1/2 cup margarine, cocoa (you can use 1 more if you want them really chocolatey), sugar, eggs, flour, vanilla (i always use , butter and nut for a better flavor)

shortening (i always use butter) or 1/2 cup butter (i always use butter), white sugar, all-purpose flour, baking soda, salt, ripe bananas, pecans or 1/2 cup walnuts, unsweetened coconut

all-purpose flour, vegetable shortening (or a combination of shortening and unsalted butter), salt, egg, cider vinegar, cold water

onion, shallot, margarine, cold milk, all-purpose flour, cake flour, baking powder, salt

tomatoes, chopped, green bell peppers, chopped (we always use a combination of all three) or 3 yellow bell peppers (we always use a combination of all three) or 3 red bell peppers (we always use a combination of all three), onions, chopped, garlic cloves, chopped (or more if desired), bay leaves (to taste), ground cumin (to taste), dried oregano (to taste), amontillado sherry wine (to taste), olive oil, saffron, capers (to taste) (optional), pimento stuffed olive (to taste) (optional), salt (to taste) (optional), fresh coarse ground black pepper (to taste) (optional), red pepper flakes (to taste, added for personal preference)

unbleached flour, baking soda, salt, butter flavor crisco, splenda sugar blend for baking, splenda brown sugar blend , for baking, vanilla extract, eggs, ghirardelli chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!) or 1 (12 oz) package semi-sweet chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!) or 1 (12 oz) package dark chocolate chips (chocolate lovers, you can always add more chocolate chips as desired!)

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

lean ground beef, sliced tomatoes, frozen chopped broccoli, thawed & drained, shredded monterey jack cheese, sour cream (i always use light), creamy prepared ranch dressing (i always use light), milk (i always use skim), egg, buttermilk baking mix (bisquick light is my choice!) or 2 cups bisquick (bisquick light is my choice!)

eggs, granulated sugar, canola oil (this is my fav. oil to use), almond extract, vanilla extract, unbleached all-purpose flour, baking powder, salt (optional), special k cereal, sliced almonds (toasted is always nice) or 1 cup slivered almonds (toasted is always nice)

yucca root , i use goya frozen yucca, yautia, green bananas, plantains, sazon goya, use all 3 packet, salt, ground beef or 1/2 lb turkey, sazon goya , use the entire packet, sofrito seasoning , i use both frozen and bottled, instant minced garlic (i always use more), tomato sauce, dried oregano, spanish olives, diced (i always use more), green pepper, diced, capers, vegetable oil

all-purpose flour, dry mustard, salt (i leave this out ), beef boneless round steak, tip (i always use round) or 1 1/2 lbs chuck steaks, about 3/4 in thick. (i always use round), vegetable oil, whole tomatoes, undrained, minced garlic, water, onion, sliced, green bell pepper, sliced, worcestershire sauce