100 anytime anywhere Recipes

shredded cooked turkey, salsa, divided, sour cream, diced green chiles, cream of chicken soup, shredded mexican-blend cheese

biscuit baking mix, shredded cheddar cheese, milk, margarine, melted, garlic powder

chopped peeled cucumbers, seedless red grapes, pineapple chunks, drained, chopped pecans, toasted, bacon ranch salad dressing

egg substitute, eggs, dried oregano, pepper, onion, chopped, garlic clove, minced, butter, tomatoes, chopped, crumbled feta cheese, capers, drained

all-purpose flour, baking powder (use 1 tsp for thinner tortilla), salt, shortening (you can use anywhere between 3 tbsp to 1/2 a cup - 1/4 cup works well) or 1/2 cup lard (you can use anywhere between 3 tbsp to 1/2 a cup - 1/4 cup works well), water, pasta sauce, mix dried (optional)

favorite party food - great for anytime or party time., prep time : 10 minutes, cook time : 12 minutes, chicken wings, split and tips discarded, redhot original sauce (or more to taste), butter or margarine, melted, blue cheese salad dressing (optional), celery sticks (optional), beer (not optional) to drink

firm silken tofu, vegan cream cheese (sometimes it s at the market, usually have to go to the health food store), canned pumpkin (not the pie mix, i suggest libby s), sugar, flour, ground ginger, nutmeg, cinnamon (maybe 1-1/2), salt (anywhere from 1/8-1/4), baking soda, pie crust

lukewarm water (90of to 100of), dry yeast or two 0.6-oz packages fresh yeast, crumbled, all purpose flour (i use king arthur bread flour), extra-virgin olive oil, coarse sea salt, note: i have found that adding anywhere from 1-2 tsp. of salt (table salt works just fine) to the flour while making the dough works as good or better than the coarse salt on top. it depends on your taste. i would suggest adding 1 tsp. of salt to the flour and maybe lightly adding the coarse salt before baking. or forgo the coarse salt altogether and add 1.5 tsp of salt to the flour for the dough. bread does needs salt to have a good taste., note 2: drizzle with olive oil before baking., note 3: you can knead with a little olive oil to keep from adding more flour and prevent dryness., add herbs of your choice and/or a grated favorite cheese. i have used rosemary, oregano, basil, red pepper flakes, cracked black pepper, asiago, and parmesan in various combinations and it all worked out well.

butter (can use hard margarine), all-purpose flour, all-purpose flour, black pepper (more is better , i use freshly ground pepper), pan drippings (or see options below the recipe)

bacon cut into lardons, butter, head celery hearts chopped small, white onions chopped small, chopped clams small cans, clam juice bottled, baking potatoes extra large, dried thyme generous, heavy cream, whole milk, head italian flat leaf parsley rough chop

granola, low-fat milk, frozen peaches, brown sugar, cornstarch, ground cinnamon, orange zest, ground nutmeg, vegetable cooking spray, plain fat-free yogurt

cucumbers, sliced, onions, thinly sliced, minced fresh dill or 1 tbsp dill weed, sugar, white vinegar, water, salt

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

fresh asparagus , the rest should be rough chopped (reserve about 14 tips, cut about 1 1/2-inch long as a garnish to each bowl), onions, chopped, white potatoes (you can use fresh peeled potatoes, but this is my quick soup, so i take advantage of a canned potato), vegetable broth (chicken broth will work just fine), heavy cream , adjust accordingly (you can use anywhere from 1-3 cups, depending on how thick or thin, or creamy you enjoy your soup), sherry wine, minced garlic, flour, butter, dried dill, salt, asparagus tips (lightly blanched ), monterey jack cheese

lean ground beef, dried breadcrumbs, low-fat milk, instant minced onion, mozzarella cheese, cubed, pepper, garlic, pizza sauce (anywhere from 12 to 15 oz works fine), hot cooked rice

baking powder, baking soda, pkts sweetener, salt, anywhere from 8 to 24 tsp of wheat bran (depending on how much of your daily bran, 1-3 t, that you want to put into this recipe), raisins, allspice or nutmeg, cinnamon, quick style dry oats (these are more powdery than the old-fashioned type of oats, and thus work better for cookies), eggs, sp s.f. vanilla

king arthur unbleached all-purpose flour, sugar, cold butter, sugar, king arthur unbleached all-purpose flour, eggs, lightly beaten, vanilla extract, chopped fresh or frozen rhubarb