30080 bagels using stand Recipes

use kosher or table salt), russet potatoes ,scrubbed and dried, whole head garlic ,outer skin removed and top 1/4 of head cut off, olive oil, tb unsalted butter

this tart is inspired on ahmed1 s twix chocolate pie. you can check his recipe at, chocolate-pie.html >twix chocolate pie, only different thing i did was to use dulce de leche, instead of homemade caramel., hope you find it ok ahmed , thanks for this creation.

pecan pies of today bare little resemblance to their 19th-century inspiration. could we recreate a traditional pecan pie without using modern day, processed corn syrup here s what we discovered, test kitchen discoveries, many traditional syrups (cane, sorghum) produced a great pie, but we had to mail away for them. in the end, combining maple syrup with brown sugar and molasses replicated the old-fashioned versions perfectly., start the pie at 450 degrees and then drop down the temperature to 325 degrees to ensure the bottom crust is crisp and golden brown., if you don tsp let your pie completely cool , the filling won tsp firm to the proper consistency and the pie won tsp slice nicely., a last-minute addition of cream yielded a welcome custardy transformation to the filling. this also made the filling looser; a problem easily solved by adding extra egg yolks., toasting the nuts before they went into the pie gave them enough crunch and flavor to hold their own in the filling., move over , karo, before cloying karo syrup monopolized the market , pies were made with many other, less processed types of syrup, including sorghum (made from a cereal grass) and cane (made from the boiled-down juice of the sugarcane plant). these syrups still exist, and you can mail-serving them, but otherwise you ll probably need to travel to places like louisiana or kentucky to find them. we tasted a range of such syrups, including steen s 100% pure cane syrup and townsend s sweet sorghum, then tried to duplicate their complex flavors from products we could buy at the supermarket. in the end, a combination of three ordinary sweeteners created an old-fashioned flavor that easily bested karo.

use your favorite chocolate cake recipe , baked in a rectangular or square pan, cheese layer, butter, melted, cream cheese, lemon juice, heavy whipping cream, white sugar, strawberries, stalks removed, caster sugar, arrowroot, cherries, rinsed

chicken breasts, cooked and shredded, green cabbage, shredded, purple cabbage, shredded, shredded carrot, chopped scallion, roasted peanuts, coarsely chopped, chopped fresh mint leaves, chopped fresh cilantro , half reserved for garnish, chili peppers , use whatever heat you can stand or 1 -2 just use mild chile, garlic cloves, minced, grated fresh ginger, sugar, rice vinegar, fresh lime juice, oyster sauce , can use fish sauce, olive oil, fresh ground pepper

butter, beer (i use coors light), hot sauce (i use cholula), worcestershire sauce, soy sauce, garlic powder, salt, chicken , stand, whole chicken, beer (i use coors light), bay leaves, thyme, rosemary, red pepper flakes, olive oil, paprika, chili powder, salt or pepper, hickory chips

onion, chopped, butter, diced tomatoes, undrained (if you like a spicier taste, use rotel), condensed tomato soup, undiluted, milk, sugar, dried basil, paprika, garlic powder, cream cheese, cubed, croutons (optional) or bagel chips, shredded cheese (optional)

miss grace lemon cake, use 1 packaged white or yellow cake mix with pudding in the mix, eggs, sour cream, frozen lemonade, thawed ., make icing while cake is cooling by, pouring 3 cups powdered sugar into a blender container., add, pure lemon extract, soft butter, warm milk ., cover container and blend for 30 to 45 seconds or until smooth. transfer cooled cake onto, plate and drizzle with blender icing., this recipe is also nice when made into small 3 to 4 inch bundt cakes. if making smaller cakes, be sure to decrease the baking time to about 17 minutes.

use chocolate crust = see crust page, philly cream cheese, softened, sugar, eggs, lindt 80% chocolate, melted & cooled, ghiardelli 60% choc., melted & cooled, melted butter, tea vanilla, heavy cream

use chocolate crust-see crust posting, philly cream cheese, sugar, flour, eggs, irish cream (bailey s), heavy cream, semi-sweet choc. chips

use coconut or vanilla crust - see crust page, philly cream cheese, softened, sugar, flour, eggs, juice & zest of 1 lime, 1 lemon, 1 orange, tea. cardamon, tea. cinnamon, tea. nutmeg, evaporated milk

use these tips to create , bake and store your perfect cheesecake, bring all ingredients to room temperature before mixing. this usually takes 30 minutes., soften cream cheese in the microwave : place unwrapped 8 oz cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese., mix filling only until combined. don tsp over-mix ., use a springform pan so that the sides can be removed ., butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven., place springform pan on a shallow pan , like a pizza pan , or cover bottom and up 1 inch around the sides with aluminum foil to avoid leaks in the oven., place a shallow pan of water in rack below cheesecake to keep oven moist., open oven door while baking ., a perfectly baked cheesecake will be puffed around the edges. when shaken , about an inch in diameter in the center should jiggle., cool slowly (about an hour) on a wire rack, away from any drafts., store in the refrigerator, loosely covered, for up to four days ., bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter., garnishing a cheesecake should only be done within 1 to 3 hours of serving., cheesecakes taste best when brought to room temperature. this takes about 30 minutes., securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer., thaw frozen cheesecake overnight in the refrigerator .

use any single-crust pie crust recipe sized for a 9-inch pan., sugar, king arthur unbleached all-purpose flour, salt, eggs, heavy cream, vanilla extract, almond extract, pitted, halved sweet cherries (about 3/4 lb to start), streusel topping, butter, king arthur unbleached all-purpose flour, glazing or confectioners sugar, diced almonds (blanched or not ), a pinch of salt

all-purpose flour, yellow cornmeal, granulated sugar (can substitute brown, if you prefer ), baking powder, sea salt, whole milk, eggs, broken with a fork and lightly scrambled with 2 tbsp of sour cream, salted butter, melted and then allowed to stand for a few minutes and stirred again to suspend the milk solids, white cheddar cheese, extra sharp if you can get it, grated, red bell pepper , cleaned of seeds and membrane and chopped into little bits (or, ick - 4 tbslp. red jalepeno), sliced scallion , particularly the green parts of the stalk. if your scallion is not impeccably fresh, only use the pa (green onion)

beef bones (from leftover standing or prime-rib bones with lots of meat left on them), beef stock (see first step!), water, cut-up onion, baby carrots, celery ribs (old is fine ), heavy cream, prime rib dry rub seasonings, half-sharp hungarian paprika, butter, wondra flour, mushrooms, shredded or diced standing beef roast or 2 cups prime rib roast, salt and pepper

tuna in olive oil, drained, capers, drained, good quality mayonnaise (to taste), fresh lemon juice (to taste), olive tapenade (see my recipe), bagels (i use everything ), swiss cheese, red onions, thinly sliced

dry salami, pepperoni slices, ham, provolone cheese, bagels (i use everything ), red onions (thinly sliced ), olive tapenade (see my recipe)