250 blend topping Recipes

cream cheese, softened, eggs, parmesan cheese, oregano or 1/4 tsp italian seasoning, garlic powder, italian cheese blend or 8 oz mozzarella cheese, shredded, pizza sauce, mozzarella cheese, shredded, garlic powder , to sprinkle on top, assorted pizza toppings (pepperoni, ham, sausage, 4 oz can mushrooms, green peppers, bacon, ground beef, etc.)

ziti pasta, prego 3 cheese pasta sauce, sugar, garlic powder or salt, dehydrated diced onions, eggs, beaten, ricotta cheese, fresh grated parmesan cheese, grated italian blend cheese (or blend of asiago, romano and provolone), diced fresh parsley, recipe italian meatballs (recipe posted separately: meatballs.html >italian meatballs), grated italian blend cheese, for topping

olive oil, butternut squash - peeled, seeded, and cut into 3/4-inch chunks, yellow onion, finely chopped, chopped celery, chopped carrot, garlic, minced, canned chipotle peppers in adobo sauce, seeded and minced, chopped fresh basil leaves, chopped fresh parsley, cumin, diced tomatoes, chicken broth, cannellini beans, drained, corn kernels, fresh, canned, or frozen, limes, cut into wedges, tortilla chips, for topping, sour cream, for topping, shredded mexican blend cheese, for topping

rigatoni pasta (or other shaped pasta), butter (or margarine), olive oil, garlic cloves (minced or pressed ), broccoli florets, cut into bite-size florets, vegetable broth (or chicken broth), fresh basil , chiffonaded, salt and pepper, parmeggiano parmigiano-reggiano cheese (or a blend of parm. and romano, or vegan cheese topping)

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

two bags of mixed greens, a bunch of green onions sliced with tops, two salad tomatoes chopped, english cucumer sliced and quartered, two small or 1 large can black olives, carrots sliced thin, sm box fresh mushrooms, sliced, green pepper, sliced, red pepper, sliced, yellow pepper sliced, orange pepper sliced, mexican blend or italian blend cheese, crutons, ranch, italian, french , oil and vinegar dressings

peeled and diced granny smith apples, apple pie spice, divided, sugar substitute , for baking such as splenda sugar blend for baking, sugar substitute , for baking such as splenda sugar blend for baking, cake flour, whole wheat flour, salt, baking soda, baking powder, vegetable oil, egg substitute, pure vanilla extract, butter pecan glucerna shake, granny smith apple, sliced thin for top of cake

quality steak , top sirloin, fresh hot thai chili peppers , slice crosswise very thin or 2 tsp of dried roast red pepper finely blended, add more if like spicy, garlic , sliced crosswise very thin, fish sauce, fresh squeezed lime juice, heart of romaine lettuce ., fresh mint remove the leaves and discard the stems, shallots , sliced crosswise very thin or 1 small red onion, sliced very thin, cilantro, stems removed, roasted rice fine blended .

tuna in water or 12 oz cooked chicken, shredded, canned corn niblets, drained, diced mild green chilies, drained, sliced black olives, drained, white onion, chopped (optional), sour cream, monterey jack and cheddar cheese blend, shredded, soft taco-size flour tortillas , torn into bite sized pieces, red enchilada sauce or 1 (28 oz) can green enchilada sauce, monterey jack and cheddar cheese blend, shredded (to top), iceberg lettuce, to serve, sour cream, to serve

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

ingredients topping, tub margarine (not light ) softened, brown sugar, flour, rolled oats, ground cinnamon, chopped walnuts, method topping, in a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside., ingredients glaze, egg, milk, method glaze, in a small dish , whisk together the egg and milk to make a glaze; set aside., ingredients pie dough: (pate brisee ), flour, sugar, salt, unsalted butter, softened, canola oil, cold water, method pie dough, in a medium bowl, combine flour, sugar and salt with a pastry blender., blend in butter and oil until mixture resembles coarse meal., add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together (do not over mix)., form dough into a ball ; flatten in to a disc shape., wrap in wax paper and chill, at least, 1 hour., on a lightly floured surface , roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter., drape dough over a 10-inch pie plate ; trim edges; set aside excess dough., crimp edges with a fork or your fingers., refrigerate pie plate for about 30 minutes (while assembling fruit filling)., ingredients fruit filling, fresh cranberries, fresh or frozen peeled, pitted peaches , cut into 1 slices, lemon juice, sugar, ground cinnamon, nutmeg, cornstarch

jello brand orange flavor gelatin or 1 (4 oz) package strawberry gelatin or 1 (4 oz) package raspberry gelatin powder or 1 (4 oz) package blueberry gelatin, boiling water, frozen fruit , frozen mixed fruit blend or 2 cups frozen strawberries or 2 cups frozen raspberries or 2 cups frozen blueberries, non-dairy whipped topping, almonds or any other nuts, garnish

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

skinned and boned chicken breasts, vegetable oil, salt, pepper, salsa, black beans, rinsed and drained, whole kernel corn, drained (optional), shredded mexican cheese blend , cheddar, or monterey jack cheese, toppings: chopped fresh cilantro , sliced black olives, sour cream, guacamole

artichoke heart, chopped, hearts of palm, chopped, frozen spinach, thawed and squeezed dried ., cream cheese, mayonnaise, fresh parmesan cheese, shredded italian cheese blend (i like the asiago sun-dried tomato flavor), minced garlic (depends on how strong you like it) (already chopped refrigerated), chopped green onion tops, salt & pepper to taste

red lobster crab au gratin, butter, onion, minced, all-purpose flour, milk, scalded, salt, white pepper, sherry, crab meat, crackers, finely crumbled, cheddar cheese, finely grated, crumble crackers between waxed paper with a rolling pin. reserve just enough crumbs and cheese to top the casserole. melt 4 tbsp of the butter in a large heavy skillet. add onion and saut for about 5 minutes or until golden. slowly add flour, stirring constantly over low heat. when flour is blended, gradually add hot milk (scalded) and blend with a whip., continue stirring over low heat until the sauce begins to thicken. add salt, pepper, and sherry, and continue stirring in a bowl. mix crab meat, sauce, and the extra cracker crumbs and cheese. place in a lightly greased baking dish., sprinkle reserved cracker crumbs and cheese on the top of the casserole. dot the top with the remaining 4 tbsp butter., bake uncovered at 350f for about 15 minutes or until the top is golden brown.

won ton skins (3 1/4 in . square), olive oil, minced green onions , including tops, diced green chilies, shelled cooked crab, mustard-mayonnaise blend (or 1 tbsp each mayonnaise and dijon mustard), shredded jack cheese with chilies

crust ingredients, gluten-free flour blend (see below ), land o lakes butter, softened, sugar, filling ingredients, sugar, eggs, lemon juice, gluten-free flour blend (see below ), freshly grated lemon peel, gluten-free baking powder, topping ingredients, powdered sugar