10332 crock enough teens make Recipes

unsweetened pineapple juice (or use enough to cover the bottom of your crock pot), brown sugar, divided, cured picnic ham (bone-in about 7-8 lb)

new potato, quartered, enough to cover the bottom of your crock pot, baby carrots, onion, cut into wedges, minced garlic, thyme, rosemary, salt and pepper, bottom round steaks or 4 lbs rump roast, red wine, beef stock, baby bella mushrooms (optional), flour, cold water

green cabbage, shredded (apprx 3-4 cups, red, green or chinese), carrot, shredded, onion, diced, stalks celery, minced, whole wheat flour or 2 cups white flour (you may need a bit more), egg, beaten, brown sugar, salt, evaporated milk, enough water , to make a batter, left over meat (optional) or 1/2 cup chicken (optional) or 1/2 cup fish (optional)

lime juice, fresh squeezed, water, enough to make 1/2 gallon total, white sugar, water

potato, enough to make 1 cup mashed, water , to cover the potato, yeast, barely warm milk, sugar, flour, butter, soft, salt, eggs, oil , to fry the bread in, garlic salt , to sprinkle over the tops of breads

butter, sugar, eggs, frozen orange juice concentrate , plus, milk, enough to make 3/4 cup liquid total, vanilla extract, orange extract, cake flour, baking powder, salt, orange food coloring, milk, water, sugar, fresh lemon juice, frozen orange juice concentrate, cornstarch, orange food coloring, whipping cream, sugar, vanilla, orange juice concentrate, orange food coloring

frozen limeade concentrate, tequila (or more ), triple sec or 1 fl oz orange juice, enough ice , to make frothy (i use a fast food restaurant extra large plastic cup)

pork roast, olive oil, salt and pepper, garlic cloves, chopped, onion, chopped, water, thyme, sage, dry red wine, flour , and enough water to make a paste to thicken the gravy

stone-ground cornmeal, sugar, salt, baking soda, lard or vegetable shortening, eggs, lightly beaten, buttermilk (you will need enough to make a batter about the thickness of pancake batter; the amount of needed will vary according to the fineness of the cornmeal used, the thickness of the and the size of the eggs)

warm water, sugar, scant tbsp active dry yeast, pumpernickel, vegetable oil (optional but will help the pitas stay fresher longer ), scant tbsp salt, chopped onion , scallions or chives, caraway seed (or dill seed), king arthur unbleached all-purpose flour, since the protein in rye flour or meal doesn tsp translate into gluten when it is mixed with a liquid, this dough won tsp have the stretch that an all-wheat dough will. if you use this ratio of pumpernickel to wheat when you re making pita bread, a pocket is reluctant to form. it is easy enough to make 1 with a knife after the pitas have baked. if you want the pocket to happen by itself and if you don tsp mind a milder rye flavor, use only 1 cup of pumpernickel and increase the wheat flour by the same measure, put this together as follows , using the pumpernickel in the initial sponge

black-eyed pea cakes, your favorite black-eyed peas, drained, precooked bacon, prepared and crumbled, jarred ) whole fire roasted red pepper, chopped, enough flour to make the mixture bind together to make the little cakes, butter, olive oil

your favorite black-eyed peas, drained, precooked bacon, prepared and crumbled, jarred ) whole fire roasted red pepper , chopped, enough flour to make the mixture bind together to make the little cakes, butter, olive oil

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

tart apples , sliced soaked in salted water and then drained well, sugar, cinnamon, nutmeg, flour, salt, lard (room temp ) or 2 1/2 cups vegetable shortening, egg, beaten (with enough water to make a cup)

eggplant (large enough to make about 1 cup pulp), onion, finely chopped, salt and pepper, lemon , juice of, olive oil or 2 tbsp mayonnaise, lettuce leaf, tomato, sliced, cucumber, sliced

light molasses, powdered ginger, vinegar, cold water (or enough to make 1 gallon)

english cucumber, peeled, sliced paper thin, salt, white vinegar, unsalted butter, softened, fresh tarragon, minced, fresh chervil, minced, whole wheat bread, enough to make 72 (2x4inch) rectangles (thin slices), watercress leaf (optional), mayonnaise (optional), fresh parsley, chopped (optional)

macaroni (the amount depends on how much you want to make), water (enough to cook the macaroni)