77 can basic Recipes

fresh tomatoes, oil, onions, chopped, garlic, minced, oregano, crushed, bay leaves, crushed, plain non-iodized salt, granulated sugar, black pepper, red pepper, crushed, dried parsley, celery leaves, minced

basic pizza dough (ball), mozzarella cheese (shredded ), pepperoni, flour, cornmeal, olive oil, pizza sauce (prepared ), canned stewed tomatoes, tomato paste, oregano, basil

onions, chopped, garlic cloves, chopped, vegetable oil, ripe tomatoes, diced, green beans, cut into 2-in pieces, blanched for 1 minute, ground cumin, ground allspice, ground cinnamon, canned chipotle chile in adobo (with a bit of the marinade), fish stock (i like kitchen basics) or 2 cups water, mixed with a cubes (i like kitchen basics), raw shrimp, peeled, fresh cilantro stem, lime, cut into wedges

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

cake, basic 1-2-3-4 cake but substitute 1 cup canned , unsweetened coconut milk for regular milk, recipe follows, basic 1-2-3-4 cake, butter, at room temperature, sugar, eggs, self-rising flour, milk, pure vanilla extract, sugar, sour cream, milk, flaked, sweetened coconut, minute frosting, sugar, cream of tartar or 1 tbsp white corn syrup, salt, water, egg whites, pure vanilla extract, flaked, sweetened coconut, for sprinkling

boneless skinless chicken breasts, pounded thin, sea salt, fresh ground pepper, olive oil, white basmati rice, chicken stock (i use just a little less for what i find perfect rice), middle eastern mixed spice (baharat aka middle east mixed spices - the real mix), kabsa spices (saudi kabsa spice mix), turmeric, salt, canned tomato puree (or basic nomato sauce (tomato free tomato sauce) to be tomato free), tomato paste (none if you are tomato free), salt, fresh ground pepper, olive oil, middle eastern mixed spice (baharat aka middle east mixed spices - the real mix), ground cumin, tahini, garlic cloves, crushed, chicken stock , if needed (or water)

my basic broth recipe, carcass of a chicken , and partly from a bunch of turkey necks . i make broth in a large pasta pot, with a drainer insert. then, when i am done, i can pull out and strain any bones, and the depleted soup veg in 1 easy shot, leaving the clear stock behind. this 1 included leek greens. carrots , celery, a parsnip, and bay, thyme and celery leaves in a little bundle. it turned out to be pretty concentrated, with a high bones to water ratio- after 4 hours burbling away on a tiny flame. ater making my noodle soup, i still have half of the broth left in the freezer.i like to make broth a day ahead, refrigerate and skim fat., ingredients for chicken soup, rich poultry broth 1 quart, sugar snap peas, cut in half 1 cup, sliced leftover roast lemon chicken meat 1 breast, fat type noodles 6 oz. dry, salt and freshly ground black pepper, fresh basil 1/4 cup , in thin strips a/k/a chiffonade, fresh tarragon 2 tbsps minced, fresh oregano or marjoram 2 tbsps chopped, fresh chives 1/4 cup, snipped up with scissors

head iceberg lettuce, shredded, roma tomatoes, chopped and seeded, yellow pepper, chopped and seeded, chopped green onion, hard boiled eggs, chopped, sliced mushrooms, frozen peas thawed and drained ., bacon, cooked and crumbled, shredded cheddar cheese, dressing : simple ,basic-good stuff, mayonnaise, sour cream, sugar (more if like it really sweet!), two of white vinegar, p.s you can use miracle whip too, just omit the sour cream and up the amount you use (i don tsp even think of miracle whip as a food, but many loyal layer salad lovers swear by it, so had to add!)

this is a basic master muffin recipe that is fairly plain , so we recommend adding other flavorings or fruit . this recipe can easily be halved and doubled, if desired. if doubling the recipe, mix the batter in a large bowl and take care to evenly incorporate the flavorings. we prefer whole milk yogurt, although the recipe will work with low-fat or nonfat. when storing the batter overnight in the refrigerator, you can either put it in an airtight container or, if you have space, in a muffin tin covered with greased plastic wrap. you can substitute frozen blueberries for the fresh; they must be thawed, rinsed, and dried, but they do not need to be tossed with flour., serve right away : bake the muffins for 25 to 30 minutes, as described in step 5., unbleached all-purpose flour , plus 1 tbsp (separated ), baking powder, baking soda, salt, unsalted butter , softened, sugar, eggs, plain whole-milk yogurt, fresh blueberries, all-purpose flour

fresh eggs , depending on size., olive oil or butter, to coat skillet., stalk celery , remove strings and slice thin., broccoli florets, cut to small chunks , depending on size., onion, chopped ., garlic, diced fine ., basil ., butter ., tomato, small cubed, pitted and chopped kalamata olives (use basic ripe olives if you must)., fresh or dried & soaked mushrooms, chopped ., red bell pepper, chopped ., hot chilies, seeded and chopped (optional), smoked bacon, chopped ., canned escargot (depending on size and your taste), well drained., dry white wine ., corn meal ., grated swiss cheese. you can use other cheese but swiss is best ., salt & fresh ground pepper to taste.

fresh, ripe plum tomatoes or canned italian-style plum tomatoes, olive oil, salt, garlic powder (not garlic salt!), basic pizza dough dough (recipe included in directions), fresh basil leaves , torn in half, fresh mozzarella cheese , preferably italian buffalo-milk mozzarella, sliced, parmesan cheese optional

olive oil, yellow onion, diced, garlic, minced, canned pumpkin, chicken stock or 1 quart chicken broth or 1 quart chicken bouillon (basic instructions for making stock, broth or bouillon), minced fresh dill weed or 1 tsp dry dill weed, inexpensive cream sherry, heavy cream, nutmeg (optional), salt , to taste, fresh coarse ground black pepper , to taste

tsuyu sauce, dashi stock (you can make your own , or use premade, i used premade), soy sauce/shoyu, mirin, sugar, green onions, sliced fine, sesame seeds, lightly toasted, sheet nori , cut into thin strips, these are the basic toppings , you can also add grated ginger, grated yuzu, chopped shiso, or wasabi as desired (choose 1 of these, not all, or the flavors will get muddy).

basic pasta dough , recipe follows, extra-virgin olive oil, onion, finely chopped, fresh pork sausage, ground beef, canned tomatoes with juices, crushed, fresh hot chile pepper, finely chopped, eggs, freshly grated caciocavallo or pecorino romano, plus more for topping pasta, all-purpose flour, extra-large eggs, extra-virgin olive oil

i fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., turns around the pan in a slow stream ) extra-virgin olive oil, crushed red pepper flakes, flat fillets of anchovies, drained, garlic, crushed, bay leaf, fresh or dried, celery ribs, chopped, onion, chopped, good quality dry white wine ( i am sure even beer works), chicken stock, chunky style crushed tomatoes, fresh thyme, leaves removed (about 1 tbsp), handful flat-leaf parsley, chopped, cod, cut into 2-inch chunks, salt and pepper, shrimp , ask for deveined easy-peel or peel and devein, sea scallops, raw mussels , scrubbed, a loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.

all purpose flour, water, eggs, salt, olive oil, ricotta, eggs, lightly beaten, mozzarella cheese, diced, freshly grated parmesan cheese, plus extra for sprinkling, minced fresh parsley leaves, salt and pepper, basic marinara sauce (recipe follows) or store-bought sauce, basic marinara sauce, extra-virgin olive oil, garlic , smashed, onion, minced, crushed tomatoes or whole canned tomatoes, gently crushed with your hands, dried oregano , or 1 tbsp fresh minced oregano, salt and pepper, red pepper flakes (optional)

prime quality beef, cut into paper thin slices, about 8 by 3-inches, shiitake mushrooms , wiped, trimmed and crisscrossed on cap with a knife, green onions, sliced diagonally into 2-inch lengths, spinach, washed and stems trimmed, tofu , about 10oz, cut into cubes, canned bamboo shoots, whole, washed , cut into 1/4-inch slices, basic dashi , recipe follows, or light beef stock, cold water, giant kelp, ( kombu ), dried bonito flakes, basic dashi, dark soy sauce, mirin, white vinegar to taste, combine the dashi , soy sauce, and mirin in a saucepan and bring to a boil. let boil for a few minutes to reduce by 1/3, then remove from heat and cool. stir in vinegar to taste. pour sauce into individual cups.