50 be my Recipes

Prepared jasmine rice (2 cups before it was cooked, so this should measure out to be more.), Onions (sweet or yellow ), Garlic cloves, minced, Stalks celery, Cooked chicken breasts, chopped (or half a package turkey bacon, chopped finely), Tomato ketchup, Shrimp paste (or half inch cube of solid shrimp (blachan), Salt and pepper, to taste, Ketjap manis (or more , to taste), Sambal oelek (chili paste, or to taste) (optional)

Boneless center-cut pork loin (roast ), Fresh cracked pepper (**see instructions below ), Parmesan cheese , if you do choose fresh parmesan, then be sure it s grated (the shakeable kind in the green can, powdery), Fresh rosemary (finely chopped, or 2 tsp dried ), Dried basil, Dried thyme leaves, Garlic powder, Cumin, Fine grained salt (the parmesan has a lot of salt, so be careful not to over salt)

Graham cracker pie crust , 9 inch, Sweetened condensed milk, Eggs, Lime juice (be heavy handed), Cream of tartar

Warm water, Fat-free evaporated milk, Shortening (can be cut to 1), Salt, Bread flour, Whole wheat flour, Splenda sugar substitute, Active dry yeast, Raisins, Butter, softened, Splenda brown sugar blend, Ground cinnamon

Old age, i decided , is a gift., I am now , probably for the first time in my life, the person i have always wanted to be., I would never trade my amazing friends , my wonderful life, my loving family for less gray hair or a flatter belly. as i ve aged, i ve become more kind to myself, and less critical of myself. i ve become my own friend., I don tsp chide myself for eating that extra cookie, or for not making my bed, or for buying that silly cement gecko that i didn tsp need, but looks so avant garde on my patio. i am entitled to a treat, to be messy, to be extravagant., Whose business is it if i choose to read or play on the computer until 4 am and sleep until noon, I will dance with myself to those wonderful tunes of the 50 s, 60 s, & 70 s, and if i, wish i will walk the beach in a swim suit that is stretched over a bulging body, and will dive into the waves with abandon if i choose to, despite the pitying glances from the jet set., Will get old ., I know i am sometimes forgetful. but there again , some of life is just as well forgotten. and i eventually remember the important things.., Over the years my heart has been broken ..., But broken hearts are what give us strength andunderstanding and compassion. a heart never broken is pristine and sterile and will never know the joy of being imperfect., I am so blessed to have lived long enough to have my hair turning gray, and to have my youthful laughs be forever etched into deep grooves on my face. so many have never laughed, and so may have died before their hair could turn silver., As you get older , it is easier to be positive. you care less about what other people think. i don tsp question myself anymore. i ve even earned the right to be wrong., Answer your question , i like being old. it has set me free.. i like the person i have become., I am not going to live forever, but while i am still here, i will not waste time lamenting about what could have been, or worrying about what will be. and i shall eat dessert every single day. (if i feel like it), May our friendship never come apart especially when it s straight from the heart, May you always have a rainbow of smiles on your face and in your heart forever and ever

Head roasted garlic (i use my own recipe for gooey soft baked garlic posted on this site; just be sure not to use raw gar), Water, Pineapple juice, Worcestershire sauce, Soy sauce, Brown sugar, Lemon juice, Minced onions, Bourbon (i use knob creek), Cayenne pepper

Baked cheddar broccoli rice cups, Thanks to fountain ave. grill: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups, Simple to whip up with ingredients you have on hand, this side is a sure kid-pleaser that adults will enjoy as well. i employ 1 of my favorite kitchen tricks with this recipe: any time i use frozen broccoli or spinach that needs to be thawed and drained well, i put it inside a tea towel and literally wring it out. you will be surprised by how much water is released, and getting rid of it will prevent your finished product from becoming soggy., Vary the cheese if you like or bake in a casserole dish or jumbo muffins tins. for my better-for-you ranch dressing, Quick-cooking rice , like minute rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below), Chicken stock, Frozen, chopped broccoli, thawed and excess water squeezed out, Shredded cheddar cheese, divided, Homemade ranch dressing (see recipe), or store bought, Eggs, lightly beaten, Salt and freshly ground pepper to taste, Low-fat buttermilk, Chobani 2% plain yogurt, Mayonnaise, Apple cider vinegar, Canola or olive oil, Kosher salt and freshly ground pepper to taste, Minced chives, Whisk all ingredients together ., Dressing will keep for a week or so, covered, in the refrigerator., If you prefer a thicker dressing , use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.

M ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., I prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., I prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., I prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., I prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., Finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

You will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), Sponge, Bread flour, Warm water(110 degrees ), Instant or rapid rise yeast, Dough, Bread flour, Instant or rapid rise yeast, Warm water (110degrees), Salt, Glaze, Egg beaten with 2 tbsp water, Directions: this recipe requires 2 days... so plan ahead ., Day 1, Make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., Day 2, In a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., Turn the dough on a lightly floured counter top. form into a nice ball ., Place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., After the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., Repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., Shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., Shaping the baguettes, Work with 1 piece at a time. gently pat the dough into a rectangle., Gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., Flour your hand and create a large crease down the middle., Top and the bottom of the dough together making sure it is secure ., Gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., Remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., After about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, Recipe was adapted from america s test kitchen baking cookbook .

Pork tenderloin, Soy sauce (* i recommend using reduced sodium soy sauce ), Dry red wine, Honey, Brown sugar, Garlic cloves, minced, Minced fresh ginger (i found this much ginger to be slightly over powering for my tastes, so i use about 1/2 tsp), Ground cinnamon (i also wasn tsp crazy about the cinnamon so i leave this out.), Green onions, chopped white and green parts

Zuchinni (or 2 medium), Evoo + 4 tsp, Margarine (or butter), Vidalia onion, chopped small, Red bell pepper, chopped small, Handsful baby spinach leaves, (that was all i had , another handful would be good) - i like to chop the stems off, Chopped mushrooms, Chopped garlic, Balsamic vinegar, Worcestershire sauce, Red pepper flakes, Seasoned salt fresh ground black pepper, Grated parmesan, Pepperidge farm stuffing mix (bread crums would be fine, i needed to use my stuffing mix up), Margarine

Potatoes, peeled and cubed, Stalks celery, chopped, Onion, chopped, Cooked cubed ham, Evaporated milk, Cream of mushroom soup, Milk (based on how thick or thin you want your soup to be), Pepper, Red pepper flakes (optional), Salt (optional), Grated parmesan cheese

Quaker original (not quick ) rolled oats, Bakers grated coconut, Sliced almonds, Chopped hazelnuts, Dried cranberries (craisins), Raisins, Other dried fruits can be added or substituted to suit your own liking, such as), Sultanas, Zante currants, Dehydrated banana chips, Chopped dates, Chopped prunes , if you really want to get things going, Confectioners sugar

Hamburger, Flour (depending on fat content of beef), Milk (can be mixed with water), Onion, minced (optional), Salt, Black pepper, Worcestershire sauce, Dry mustard (optional), Garlic granules (optional), Dried parsley (optional), Any other herbs or spices, you desire

Chopped onion, Garlic cloves, Fresh ginger, minced, Stalks celery, cut 1/4 inch thick, Parsnips, peeled and cut into 1/4 inch thick coins, Carrots, peeled and cut into 1/4 inch thick coins, Butternut squash, cubed in 3/4 to 1 inch pieces, Potatoes, peeled and cubed in 3/4 to 1 inch pieces, Tomatoes and green chilies, Tomato sauce, Chicken broth, Curry powder, Garam masala, Cayenne pepper, Salt and pepper, Lean ground turkey (do not use regular ground turkey as it will be far too oily) or 3/4 lb ground turkey breast (do not use regular ground turkey as it will be far too oily), Sun-dried tomatoes, finely diced, Garlic clove, minced, Garam masala, Oats (coarse chopped or ground )

Tortilla (any size, any flavor-low carb, high carb, in between, whole wheat, white, or corn!), Cheese (shredded , sliced-any type you like! i like em all, but mozzarella is good and melty without being g), Dehydrated-minced onion (just a pinch per. i like this for the slight crunch, the kids don tsp even know it s there), Garlic powder (a little sprinkle), Parsley (dried just for some color. they dry stuff is pretty much flavorless.), Butter or 1 small margarine per tortilla

White whole wheat flour, Baking soda, Sugar, Salt, Walnuts, chopped, Bananas, ripe, Fat free greek yogurt, Eggs, beaten lightly, Butter, Applesauce, unsweetened, Vanilla extract