800 darn have Recipes

asparagus , tough ends trimmed, lemon, thinly sliced, extra virgin olive oil, chopped fresh oregano (fresh is better if you have it) or 1 tsp dried oregano (fresh is better if you have it), salt, fresh ground pepper

olive oil, sesame oil, apple cider vinegar (whatever you have) or 2 tbsp rice vinegar (whatever you have) or 2 tbsp white vinegar (whatever you have), tomato paste or 1 1/2 tbsp ketchup, soy sauce, salt (to taste), fresh ginger, minced or 1/2 tsp dry ginger powder, celery, sliced or 1 tsp celery salt, green onion, chopped (white onion will work, too)

raw ground pork , can sub ground beef (not sausage), shredded cabbage , with the carrots bits in it remove 1 1/2 cups and chop smaller, minced garlic cloves (i use the jarred kind already minced), gingersnap cookies, crushed to crumbs (place in ziplock baggie and crush with rolling pin, or in blender or food processor), soy sauce, sliced green onion, cayenne (i like it in there) (optional), vegetable oil (if you have it) or 1 tbsp wok oil (if you have it), tortillas, hoisin sauce (comes in a little jar by the chinese stuff), shredded lettuce

ground beef, onion, diced, minced garlic, salt and pepper, cheese whiz, steak seasoning (you do not not have to have this you can use what ever you like to season the meat), hamburger bun

grated potatoes (for four people) or use a large bag of frozen hash browns or a package of dehydrated hash browns, soaked in hot water until soft., oil for frying (if you have a non-stick pan, use only a tbsp of oil. i prefer to use sunflower or vegetable oil.), green onions or scallions, finely chopped, sour cream or as much or little as you like, salt and pepper, i used 4 cups of dehydrated hash browns in my pictures. this amount would make three stacks of three layered stacks. remember , you can make as many stacks as you want in any size you like and with as many hash brown round as you like.

green beans (i used a combo of green and purple beans) trimmed and cut into 2 inch pieces, diced pancetta, (if you don tsp have pancetta , you can use bacon), extra virgin olive oil, onion, diced, whole tomatoes, peeled and diced (you don tsp have to peel them, but i like them better without the peel. if they are especially seedy, go ahead and remove the seeds otherwise, i would just leave them in. also, i peel my tomatoes by holding ad turning them, on a long fork, over an open flame until they pop, peel with a knife, the peel comes right off), dried italian herbs, red pepper flakes, salt and freshly ground pepper, to taste

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

butter, chopped onions, chicken broth, mixed vegetables, with liquid, kidney beans, with liquid, whole peeled tomatoes, with liquid, frozen chopped spinach, tomato paste, garlic powder, dried parsley, salt, ground black pepper, dried basil, uncooked elbow macaroni, grated parmesan cheese, canned garbanzo beans, drained, heavy cream, grated parmesan cheese for topping

sugar, butter, powdered sugar, vegetable oil (not olive oil!), eggs, vanilla extract, baking soda, cream of tartar, flour

lean ground beef, onions, chopped, green bell pepper, seeded and chopped, garlic cloves, coarsley chopped (do not mince the ), dried oregano, crushed red pepper flakes (adjust to taste) (optional), chili powder, cumin, stewed tomatoes , with juice, tomato sauce, seasoning salt or 2 tsp white salt, to taste, red kidney beans , with juice

whole wheat flour, baking powder (i recommend rumford), salt, cinnamon, cooking oil, milk (i have the best results with rice or dari-free.) or 2 1/4 cups non-dairy substitute (i have the best results with rice or dari-free.)

cooked brown rice or 3 -4 cups cooked white rice, onion, chopped, eggs, low sodium soy sauce (to taste), worcestershire sauce, garlic powder, cooked vegetables, cooked chicken (whatever you have around) or 1/2-1 cup cooked pork (whatever you have around) or 1/2-1 cup cooked beef (whatever you have around), green onions, sliced

potatoes (fist-sized), green onions, sliced thin, salt & pepper, to taste, ham, diced (optional), margarine or 2 tbsp butter, cream soup (powdered , see gluten free cream soup base (powdered)), cold water, chicken stock, milk (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup rice (i also have used something called mimiccreme that is a vegan sub. for dairy creams.) or 1 cup almond (i also have used something called mimiccreme that is a vegan sub. for dairy creams.)

okra, ripe tomatoes, peeled, seeded, and coarsely chopped, head boston lettuce, classic vinaigrette, chile oil , or to taste, red wine vinegar, balsamic vinegar, dijon-style mustard, sugar, salt and freshly ground black pepper, to taste, extra-virgin olive oil, peanut oil, fresh bird chiles , or to taste, place the chiles in the oil in a fancy cruet and allow them to rest for 1 week, until they have flavored the oil. add a drop or two of the oil to your usual cooking oil for a special zap.

cabbage, onion- finely chopped, green pepper- chopped up, sugar, vinegar, vegetable oil, dry mustard (if you have) if not it s ok., celery seeds ( if you have) i finely chop celery if i have some.

frozen sliced peaches, bacardi fuzzy navel mix, ice, champagne, water, peach schnapps, vodka, sugar

family sized package ground beef (it must be cheap or it will be dry), onion, chopped, eggs (or how ever many it will take...you will understand later), saltine crackers, crushed (per 2 lb of ground meat, adjusted as needed), garlic cloves, crushed (per 2 lb of ground beef, adjust to your taste), dried sage (per 2 lb, adjust accordingly), poultry seasoning (per 2 lb beef, adjust to taste), brown sugar (white sugar can be used if that s all you have), hickory flavored barbecue sauce (any brand will do, but make sure it is either of the 2 varieties) or 1 (16 oz) bottle mesquite smoke barbecue sauce (any brand will do, but make sure it is either of the 2 varieties), salt and pepper, brown sugar (i use a 12 oz coffee mug to measure it in) or 12 oz white sugar (i use a 12 oz coffee mug to measure it in)