86 art museum Recipes

whole graham crackers, butter, margarine, white sugar, chopped pecans

idahoan italian romano white cheese flavored mashed potatoes, chopped sun-dried tomatoes (if dried , rehydrate), olive oil, minced garlic, mushrooms, mild or hot italian ground sausage, cooked, shredded parmesan cheese

yogurt, water, yeast, salt, sugar, king arthur gluten flour or 6 -7 cups similar gluten flour, unsalted butter, white cornmeal, egg white, salt

bread (your favorite kind , it s good with sourdough or wheat), swiss cheese, american cheese, tomatoes, onion, sliced , to taste, banana pepper, drained , to taste, butter or 2 tbsp margarine, divided

self-rising flour, baking powder, baking soda, salt, cold butter, goat cheese, buttermilk, extra butter , to grease pan and top biscuits, grated parmesan cheese

ground chuck, yellow onion (chopped ), chili beans (brooks-hot), diced tomatoes, tomato sauce, tomato paste, chili seasoning mix (french s), chili powder, cumin, sugar

butter, softened, vegetable oil, granulated sugar, sugar, eggs, flour, baking soda, salt, cream of tartar, vanilla

mayonnaise (more or less ), dijon mustard , to taste, olive oil (or perhaps more), salt & pepper, beef (as described above), parsley, finely chopped, lemon wedge

new potatoes , do not peel, sour cream, cream cheese, softened, garlic powder , i use more because i like it garlicy, caviar

unbaked 9-inch pastry crust, eggs, butter, melted, milk, sugar, vinegar, corn meal, vanilla

bulk italian sausage, mozzarella cheese, shredded, pita bread, halved

butter, flour, heavy cream, lump crabmeat, butter, green onion, minced, cracker crumb (plus more if needed, ritz works best), seasoned breadcrumbs (plus more if needed), salt and pepper, olive oil

penne or 1 lb elbow macaroni, unsalted butter (plus extra for buttering casserole), all-purpose flour, milk, heated, extra-sharp cheddar cheese, shredded, american cheese, finely chopped, salt, pepper (freshly ground ), hot pepper sauce, parmesan cheese, freshly grated

lemon gelatin, sugar, boiling water, cold water, brandy or 2/3 cup orange liqueur, sour cream, black cherry gelatin, sugar, boiling water, cold water

shredded lettuce, shredded red cabbage, fresh parsley, carrot, shredded, tomato, chopped, radishes, shredded, salt and pepper, star fruit, sliced for garnish

flour, baking soda, cinnamon, allspice, ginger, salt, eggs, water, sugar, canned pumpkin, neutral oil like canola, pure vanilla, chopped toasted walmuts

reduced-fat sour cream, water, fresh chives, chopped chile peppers (optional), veggie chips (optional)

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.