20 and simple spread Recipes
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- simple
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- pesto with sun dried tomatoes
- ham
- cheese and bacon
- seafood dip
- blue cheese
- peanut butter
- smoked salmon
- egg
- tuna
- this cant this appetizer
- mama quik and pimento cheese
- and cheese
- tasty and crabmeat
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Simple Southern Meal for One or Twofrozen collard greens, ham bouillon cube , optional and12 Morefrozen collard greens, ham bouillon cube , optional, betty crocker golden corn muffin mix, sweet potato, lean cuisine macaroni and cheese mix, sweet tea, brummel & brown margarine spread, harvest frozen apples, oats, flour, brown sugar, cinnamon, unsalted butter, melted (no substitutes), vanilla ice cream (haagen-dazs is best!)30 min, 14 ingredients
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Israeli Really Simple No Bake Cheesecakemilk, cassata or petit burre biscuits, white cheese (9%) and5 Moremilk, cassata or petit burre biscuits, white cheese (9%), plain yogurt, sour cream, whipping cream or 1 (250 ml) container full fat cream cheese spread, instant vanilla pudding (2 80g packages), plain yogurt20 min, 8 ingredients
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This Cant Be This Simple Spread Appetizercream cheese, pickapeppa sauce and4 Morecream cheese, pickapeppa sauce, parsley for garnish (optional), pecans for garnish (optional), note: subsitute for pickapeppa: jalapeno jelly, topped with garnish of sliced green onions. chutney or 1 can smoked oysters, oh so easy and delicious6 ingredients
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Wicklewood’s Simple Sugar Free Apricot Souffléeggs, apricot fruit spread, zest of half a lemon and3 Moreeggs, apricot fruit spread, zest of half a lemon, ground cinnamon, granulated artificial sweetener , for dusting, ground cinnamon , for dusting25 min, 6 ingredients
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Simple Egg Spreadegg boiled, lemon or lime for juice and1 Moreegg boiled, lemon or lime for juice, desired spices (optional)3 ingredients
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Simple Tuna Spreadcream cheese, softened, salsa, dried parsley flakes and2 Morecream cheese, softened, salsa, dried parsley flakes, dried minced onion, tuna, drained and flaked10 min, 5 ingredients
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Simple Seafood Dip/Spreadcrabmeat, prawns and5 Morecrabmeat, prawns, sea scallops , i seared mine seperately and then added, garlic, minced (to taste), onion , semi-finely diced, artichoke heart, finely chopped (i just used a can of artichoke hearts), butter35 min, 7 ingredients
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Simple Peanut Butter Spreadcreamy peanut butter, tofu (i use firm ) and1 Morecreamy peanut butter, tofu (i use firm ), honey (for those who don tsp eat , i m sure this recipe could be modified with molasses or some type of)2 min, 3 ingredients
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Simple Cheese and Bacon Spreadshredded sharp cheddar cheese, green onions, almonds and2 Moreshredded sharp cheddar cheese, green onions, almonds, bacon, mayonnaise15 min, 5 ingredients
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Simple Pesto Spread with Sun-Dried Tomatoescream cheese, favorite basil pesto sauce and1 Morecream cheese, favorite basil pesto sauce, sun-dried tomatoes (not oil packed)10 min, 3 ingredients
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Garlic Breadgarlic bread and10 Moregarlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.11 ingredients
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Wagashi Chocolate Sculpture (Jacques Torres)bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients
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Ricotta and Chocolate Chip Ice Cream Cones (Giada De Laurentiis)ice cream, whole milk ricotta cheese, whole milk and9 Moreice cream, whole milk ricotta cheese, whole milk, simple syrup , recipe follows, vanilla extract, semisweet chocolate chips, sugar cones (recommended : keebler), chocolate-hazelnut spread, semisweet chocolate chips, special equipment : a 1 1/2-quart capacity ice cream maker, 4 glass tumblers to hold sugar cones, a 2-oz ice cream scoop, water, sugar10 min, 12 ingredients
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