4749 cole mama makes Recipes

dressing, rice wine vinegar or cider vinegar, oil, sugar, salt and pepper, flavor packet from chicken flavor ramen noodles, salad, cole slaw mix, toasted almonds, sliced green onions, toasted sesame seeds, ramen noodles crushed

cauliflower flowerets, prepared cole slaw mix, shredded cheddar, chopped onion, carrot, shredded, cucumber dressing 5 slices crisply cooked bacon, crumbled (reserve 1 tbsp for garnish)

frozen steak-style french fries, garlic salt, seasoning salt, onion powder, grated sharp cheddar cheese, bacon, enough to make 1/2 cup once cooked, frying oil

jiffy cornbread mix (or use your own cornbread recipe to make a 9x13 pan of cornbread), eggs, milk, pepperidge farm herb stuffing, lean ground beef, pork sausage (i sometimes use the hot to give this added zing!), stalks celery, diced, onion, diced, bell pepper, diced, margarine, chicken broth, cream of chicken soup, poultry seasoning, salt , to taste, pepper , to taste

olive oil, canola oil, recommended, use whatever oil mixture makes sense to you , if you don tsp have 1 or the other, that s fine too), ice water, salt, whole wheat flour + 1/2 cup all purpose flour combined, olive oil or 1-3 tbsp. sauce, anything from enchilada sauce to the leftover tofu marinade from last night. you could throw something together with stock and spices or use meat marinade., veggies of your choice., here are some favorites of mine, broccoli , spinach, onion(a must), scallions, small diced tomatoes, asparagus, mushrooms, bell pepper, squash... needs to make about 2 cups or enough to fill shell., less healthy and more flavorful: would taste great with bacon, ham and cheese too. i d recommend stirring cheese in with the egg., eggs, milk , any kind of will work. even that awful powdered stuff will work just perfectly., decorations , it s all creative. you can use baby tomatoes to make a ring around the side, or cut a larger tomato into slices... use asparagus ends to make a sun shape in the center or onion ringlets. today i used baby spinach leaves around the edge.

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

apples, flour, whole wheat flour, brown sugar, margarine or 3/4 cup softened butter, baking soda, salt, vanilla, egg, sour cream

boneless skinless chicken breasts, medium dice, mixed vegetables, undrained, peas, drained, cream of chicken soup, buttermilk biscuit mix , usually produces about 6-8 biscuits

prepared cole slaw, safeway , or vons cole slaw dressing, salted dry roasted peanuts, mandarin orange slices, drained

pre-made cole slaw mix, mayonnaise, milk, sugar, apple cider vinegar, fresh cracked pepper, mixing bowl, mixing bowl

dressing, mayonnaise (i used light), tblsp splenda or other sugar substitute (i used truvia and only 1tbsp), white vinegar (i used apple cider vinegar), celery seed (i omit this), slaw, prepared cole slaw mix, chopped pecans or walnuts, turkey bacon crispy cooked and crumbled

old fashioned cole slaw mix, whole kernel mexicorn drained, broccoli florets, carrots diced, fresh parsley minced, whole red onion diced, whole green bell pepper diced, apple cider vinegar, vegetable oil, garlic salt, celery salt, ground black pepper

white sugar, chili powder, paprika, cayenne pepper, ground celery seed, smoked hickory salt, meat tenderizer, salt, onion powder, garlic powder, paprika, chili powder, canola oil, fresh chicken, desired bone-in parts, buttermilk, lemon-pepper, no-salt seasoning, big mama s rub, self-rising flour, canola oil, for frying

cumin seed, mustard seeds, oil, green chili, washed,ends trimmed and finely chopped, onions, peeled,washed and finely chopped, fresh ginger, peeled,washed and finely chopped, garlic, peeled,washed and finely chopped, tomatoes, peeled,washed and finely chopped, coriander powder, turmeric powder, red chili powder (use a little less than 1/2 tsp.), fresh curry leaves, washed and torn, water (this is added for cooking the tomatoes), water (to boil whole green moong dal), salt, salt, water (to make gravy for the lentils this is added at the end), whole green lentils, cleaned,washed ,soaked in water for 30 minutes and drained (whole green moong dal)

flake pie crusts can be used for main course dishes or, by adding the optional sugar, for sweet fillings and tart shells. they contain the same ingredients as other pie crusts, but it s the way the shortening is incorporated into the flour that gives these crusts theirs name and characteristics., when you break a medium flake pie crust with your fingers, it separates into flakes rather than breaking clean. a crust that breaks clean is made with short flake pastry. to make a crust short, the ingredients are put together a little differently. short crusts are equally good and used just about as universally.

boston butt, head garlic, cloves separated and peeled, yellow onion, sliced into rings, beef broth or 1 (12 oz) can chicken broth, hot sauce (not tabasco, but something like crystal), lemon , juice of, apple cider vinegar, ketchup, mustard, salt and pepper, cayenne pepper

baking potatoes, boneless skinless chicken breasts , cut into strips, broccoli, cooked and coarsely chopped, green onion, sliced, milk, butter, bacon, cooked and coarsely chopped, garlic clove, minced, fresh mushrooms, sliced, oil, cheddar cheese, grated, salt, pepper