70 best pan Recipes

lean ground beef, butter, spaghetti sauce mix (whatever size they come in), cream-style cottage cheese (full-fat is best ), broad egg noodles, uncooked, salt, oregano, basil, bay leaf, crushed, tomatoes, tomato paste (small can), water, mozzarella cheese, cut in slices (i use a mozarella ball)

water, milk ( may be skim which i used in the recipe ), egg, room temperature, softened butter or margarine- butter for best flavor, sugar, salt, approximately 4 cups all purpose flour, pkt active dry yeast- check expiration date prior to use, extra melted butter or margarine to brush on the rolls

extra firm tofu (extra firm only ), canola oil or 1 1/2-3 tbsp peanut oil, salt, cayenne pepper

paper cupcake liners , for cupcake pans, plain butter recipe cake mix, reduced-fat cream cheese, at room temperature, sugar, water, vegetable oil, eggs, pure vanilla extract

flour, salt, eggs room temperature, milk room temperature, warm, melted unsalted butter or pan drippings

warm water (110 - 115 degrees ), warm milk (110 - 115 degrees ), egg (room temperature ), butter (softened ), salt, sugar, all-purpose flour, active dry yeast, cornmeal , for baking pan

finding gold is really easy. i always go on saturday morning ., best spots to find gold is scraping the moss off rocks by the river or cleaning out crevasses in bedrock along the river shore. i scrap moss as it acts like the carpet in a sluice box and traps the gold that is washed down the river during the winter. i have had pans with hundreds for pieces, just amazing to see., i designed customs tools for scraping and getting the fine dust and matter off the rocks. well i am an inventor., nothing is better than sitting down against a rock at lunch time , having a great sandwich, ice cold water, the river is flowing by, the sounds of the water, birds on the wing, lizards scooting over the rocks, and there is gold in the bag., by bag i mean , i scrap the moss or clean crevasses, put the material in a special pail, place the pail under the surface and stir to get the dirt to float out., then i put this material in my pan , swish it around, work a little of the sand out and then tilt it back and let the water roll over the sand. bang! glitter all over. now most people sit there and pan out all the sand, get down to the black sand (iron), pan out the iron, and then put the gold in bottle. total waste of time., panning is strictly recreational. i have a limited time at the river and ever minute counts. i carry my 6 mil 12 x 12 inch zip lock bags. once i see there is color in the sand, it is dumped into the bag and i go get more material. this way i can collect the most material for the 5 hours i have to pan. this is a very cool way to get gold and developed by me., once i get home , i put the material onto cookie sheets and dry it in the oven. once dry and cool, i use a special magnet and remove the iron particles. once the iron is removed, i put the sand through different size brass screens to separate the larger particles so when i pan i am not trying to move large and small particles., sunday morning i sit in my recliner , a light over my shoulder and put a tbsp of material in the green pan in the pics. watching a dvd i start panning the material, suck up the gold and put in a bottle. i do this starting with the biggest particles, love seeing the biggest pieces of gold., i work all the sand i can on sunday and if i am down to really fine particles of sand, it is put in quart containers for another day. there are so many of these containers still not panned. 1 might say there is gold in the garage., if there is a river known to have been a producer of gold close to you, go out and give it a try. i have taught many kids to pan; 1 went and found a nugget as big as my nail on my finger. it was huge! rotten kid wouldn tsp give to me for teaching him. oh, its all right, i will find my own some day. what was cool was after teaching the kids they would go back and pan on their own and find gold. how cool is that, hope you enjoyed finding gold for fun. jj - thegoldminer

unsalted butter, plus more for pan, sugar, plus more for pan, cake flour (not self-rising), baking powder, salt, eggs, egg yolks, whole milk, pure vanilla extract, heavy cream, best-quality semisweet chocolate, coarsely chopped, pastry cream filling for boston cream pie (see recipe below), pastry cream filling for boston cream pie, milk, sugar, egg yolks, pure vanilla extract, salt, cornstarch

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

unsalted butter, room temperature(more for pans ), all purpose flour, more for pans, baking powder, salt, granulated sugar, whole milk, room temperature, egg whites, room temperature, egg yolks, room temperature, granulated sugar, unsalted butter, raisins, sweetened grated coconut(fresh is best !!), chopped pecans, granulated sugar, water, cream of tartar, egg whites, room temperature, unsalted butter, egg white, water, pecans, granulated sugar

fully cooked 9-inch pie shell (for best results, use pat-in-the-pan pie crust), frozen raspberries, dry pectin, white sugar, salt, fresh raspberry, washed and dried, boiling water, raspberry gelatin powder (note , this is less than a full box!), cream cheese, softened (3 oz by weight), heavy cream, very cold, heavy cream, sugar

cake, all-purpose flour, plus more for pans, sugar, cocoa powder, baking soda, baking powder, kosher salt, buttermilk , shaken, vegetable oil, extra-large eggs, at room temperature, pure vanilla extract, hot coffee, semisweet chocolate (recommended ( callebaut), unsalted butter, at room temperature, extra-large egg yolk, at room temperature, pure vanilla extract, powdered sugar , sifted, instant coffee powder

best-quality cocoa powder , sifted, dark brown sugar, boiling water, soft unsalted butter , plus some for greasing, superfine sugar, all-purpose flour, baking powder, baking soda, vanilla extract, eggs, water, dark brown sugar, unsalted butter, cubed, best-quality bittersweet chocolate, finely chopped (or 2 cups chips), special equipment : 2 (8-inch) round cake pans

use these general directions as a guide when making fruit curds. recipes vary , so for best results, follow each 1 carefully., in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and sugar until well blended., whisk in the fruit juice until smooth and blended. (at first the mixture may look curdled, but it will become smooth as it is whisked.), top pan over but not touching simmering water in the bottom pan , or set the saucepan over medium-low heat. (if using a saucepan, take care not to heat the mixture too quickly.) cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes., begin adding softened butter 1 to 2 tbsp. at a time, stirring each addition until blended before adding more., continue cooking , stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. immediately remove the pan from the heat., pass the curd through a chinois or other fine-mesh sieve set over a nonreactive bowl and let cool to room temperature.

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.

bishops bread, flour, baking powder, salt, chopped nuts, chopped dates, sliced maraschino cherries, chocolate chips, eggs, beaten, sugar, stir together flour , baking powder and salt in large bowl. stir in nuts, dates, cherries and chocolate chips. in small bowl, beat eggs and sugar. stir into flour mixture. turn into well-greased and floured 9-inch by 5-inch by 3-inch loaf pan. bake at 325 degrees for 75 minutes. cool in pan on rack for 10 minutes. remove from pan. cool completely, top side up on a rack. best if stored, well wrapped, for a day or two before slicing.

butter, plus 2 tsp for greasing pan, all purupose flour, plus extra for flouring pan, baking powder, salt, light brown sugar, eggs, best-quality semi-sweet or dark chocolate chips

cake making is easy - but have you ever had 1 that doesn tsp turn out as you expected read on to find out some of the secrets of successful cake making., baking, if your oven temperature is questionable , invest in an oven thermometer. some ovens might be off by as much as 75of., preheat oven to the correct temperature. if you are using glass pans, reduce oven temperatures by 25of., shiny coated pans reflect the heat , and are your best choice for cake baking. grease and lightly flour the pan and cover the bottom with greased waxed paper., position pans as near to center of oven as possible. pans should not touch sides of oven or each other., cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in center comes out clean., cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.