3363 can you Recipes

chuck roast, cut in bite-size pieces, onion, diced, celery ribs, diced, garlic clove, minced, stewed tomatoes or 1 (14 1/2 oz) can diced tomatoes or 1 (14 1/2 oz) can whole tomatoes, onion soup mix, water, bay leaves, dried thyme leaves, carrots, chopped, potatoes, diced, turnip, diced (optional), frozen green beans (you can use canned if you like ), frozen lima beans (or canned if you like ) (optional), water, flour

firm margarine (or butter), all-purpose flour, brown sugar , packed, ground cinnamon, milk, vegetable oil, vanilla, egg, all-purpose flour (or you can use whole wheat flour), sugar, baking powder, salt, fresh blueberries (or you can used drained canned blueberries or 3/4 cup frozen, thawed and well drained blueberries)

lean ground turkey (97%fat free), onion, chopped, garlic cloves, minced (you can tsp use to much), celery (not to finely chopped-you can use more if you want), tomato sauce, diced mild green chilies (more if you like ), tomatoes (chopped ) or 1 (15 oz) can stewed ), beans (mix or match -pinto, kidney, black, etc), taco seasoning, hidden valley ranch dressing mix, cumin (use more or less ), frozen white corn, water (optional)

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

wheat flour (or other flour), unrefined sugar (you can use regular sugar if you don tsp have raw cane sugar or turbinado), baking soda, baking powder, salt, oat bran (or you can use plain instant dry oatmeal), chopped walnuts, over-ripe mashed bananas, olive oil, vanilla extract, rice milk (you can use soy or regular milk if you prefer)

broccoli floret, mushroom, sliced, zucchini (leave the skins on for more colour and nutrition), red pepper, sliced (you can use green if you prefer , but the red just adds to the colour!), peas (fresh or frozen, just not canned ), olive oil, garlic cloves, minced, margarine, fat-free evaporated milk, low-fat parmesan cheese, fresh parsley, chopped (it would probably be best not to substitute for dried parsley), angel hair pasta

firm fleshed tomatoes, sliced, vidalia onion, sliced (if not available, get the sweetest you can find, quality olive oil, balsamic vinegar, salt and pepper or season blend, leaf lettuce leaves, goat cheese or feta crumbles, garlic clove, whole or chopped, egg substitute, onion powder, fresh lemon juice, quality extra virgin olive oil, other oil (canola, vegetable, etc--you can use all extra virgin olive oil or non virgin olive oil, if you love the flavor, but using an will make that flavor milder, fresh basil leaves, roughly chopped, kosher or sea salt and fresh ground pepper

red wine (cabernet sauvignon, merlot, rioja, zinfandel, shiraz), lemon (cut into wedges), orange (cut into wedges), lime (cut into wedges), sugar, orange juice (you can also use lemonade), gin (optional, you can also use triple sec tip ( 1 shot = 1 1/2 oz), raspberries (you can also strawberries and may use thawed or frozen berries), pineapple (you can use an 8 oz can of diced s with juice), ginger ale

beef shoulder (preferred , but you can use your favorite cut of meat) or 3 1/2 lbs cross-rib roasts, rolled and tied (preferred, but you can use your favorite cut of meat), fresh ground black pepper , to taste, best-quality olive oil, beef stock (i ve used canned beef broth in a pinch), dry red wine (don tsp skip the wine!), parsley, chopped fine ((i prefer about a half a bunch. save the rest for garnish.), salt, whole cloves (this and the wine are what make it so good ), coarsely chopped yellow onions, peeled carrots, 1 inch chunks, potatoes , scrubbed and cut into thirds (i peel mine), canned italian plum tomatoes , with juice (gotta be italian), diced celery

uncooked quick oats, lowfat milk ( you can also use soy, almond, or whatever you prefer), banana (sliced ), lowfat plain yogurt ( you can use any kind of yogurt you prefer), fresh strawberries or 1 cup of frozen fruit of your choice, splenda or honey or whatever sugar you have on hand

olive oil, onion, diced, sea salt, eggplants, sliced (you can peel if you like , personally i like the skin), garlic cloves, minced, tomatoes, diced (you can peel and de-seed if you like), salt (or more to taste), pepper, fresh basil, wholewheat penne pasta (that s 1 regular box for me)

head of cabbage (blanched ), toothpick, steamed fish, flaked, cooked couscous, celery rib, fine diced, red bell pepper, fine diced, green pepper, fine diced, scallion, fine diced, black olives, fine diced, lemon juice, lemon zest, egg, beaten well, all purpose greek seasoning (or you can use my recipe below), fresh parsley, finely chopped, olive oil, diced tomatoes, tomato sauce, artichoke hearts, quartered drained, onion, cut in quarters and thin sliced, white wine, all purpose greek seasoning , you can add a bit more if you like (i use mccormick s, but there are other brands available), minced garlic, olive oil, black olives, halved

boneless skinless cooked chicken, diced (you can also use leftover chicken or pork which is a great way to clean out your cabinet), olive oil, salt, ground black pepper, quick cooking couscous, i like near east brand but you can use any kind you like , and i also cook it in vegetable broth to a (follow directions on the package), dried shiitake mushroom (1 package of the shitake mushrooms, i rehydrate in hot boiling water and get out approximately 1 cup), fresh shiitake mushroom, thin sliced, edamame, shelled (i find them right in the grocery store freezer section), scallions, diced fine, olive oil to saute the vegetables, sesame oil, vegetable oil, soy sauce, mushrooms , water from the shitakis, red pepper flakes (to taste), honey, toasted sesame seeds, kosher salt , to taste, ground black pepper , to taste

dried corn husks, lard or vegetable shortening (i used . it adds flavor. it s not that bad once in a while, it s a saturated fat yes, but vegetable shortening is a trans fat, and i think that s worse for you. you can render your own using the cut off fat from pork roast and pork chops. do not use salt pork or bacon - ask your butcher for about 1 1/2 lb of pork fat), baking powder, blue corn meal ( is coarser than yellow, but if you want to make yellow tamales, get masa harina for tamales), water, chicken stock, preferably homemade, salt, poblano chilies, seeded and cut into a small dice, fresh or frozen corn (thawed if frozen ), monterey jack cheese , cut into a small dice

i lb. breakfast sausage (you can make this as hot as you like, hot sausage can used.), monetery jack or pepper jack cheese, chopped jalapeno pepper, flakey biscuits

sweet onions, cut in half, cobs sweet corn, cleaned and cut in half (i like white corn, but get what looks good), red potatoes, sausage links , cut in 1/3 s, frozen artichoke hearts, mussels, clams, snow crabs, lobster tails (you can add more or less if you want), shrimp, peels and tails on, lemons, cut in quarters, beer (now i just use miller or any inexpensive , you can always use water, i just like the flavor of tsp), old bay seasoning (3/4 cup old bay to 6 quarts of water, the amount of water depends on how many ingredients. i try to )

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.

flour, vegetable oil, whole tomatoes, undrained, chopped (can add more if you like more tomatoes) or 4 (14 1/2 oz) cans stewed tomatoes (can add more if you like more tomatoes), onions, chopped, stalks celery, chopped, green onions, chopped, bell peppers, chopped, chopped garlic, chopped parsley, chicken bouillon cubes, onion powder, celery seed, celery salt, old bay seasoning, tony chachere s creole seasoning, cayenne pepper, sugar, garlic powder, bay leaves, sliced okra (frozen or fresh ), crabmeat or 1 lb crab claws, shrimp, peeled