2106 enough teens Recipes

enough potatoes to make about three cups of mashed., warm milk ., butter, room temp or melted ., chopped spinach ., fresh parmesan cheese flakes ; a bit less of the dried stuff. sub another cheese sure., salt & fg pepper to taste.

all amounts are approxiate, enough dough for bottom and top crusts., fresh dark bing cherries , pick firm bright shiny cherries, fresh rhubarb cooked and diced, sugar, tapioca, cornstarch, vanilla x, almond x, unsalted butter, egg wash

marshmallow creme, white sugar, evaporated milk, butter, salt, milk chocolate chips, semisweet chocolate chips, chopped nuts, vanilla extract

ground chuck, jumbo hamburger bun with sesame seeds (4-inch diameter), chopped iceberg lettuce, tomato , slice thin, cooked bacon, pickles, mayonnaise, kraft original barbecue sauce, american cheese, salt and pepper

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

chicken broth (or use enough broth to cover potatoes, or use half water and broth) or water (or use enough broth to cover potatoes, or use half water and broth), russet potatoes (peeled and leave whole , do not cut), half-and-half cream (can use milk), sour cream (can use more ), butter, cubed, egg (can use 2 s), salt (to taste), fresh ground pepper (optional and to taste)

olive oil (or spray a small skillet with ), raw shrimp or 6 oz prawns, chopped, garlic cloves, finely chopped, mushrooms, minced, onions, finely chopped, salt and pepper, cream cheese, plain or flavored (i used garden vegetable lite), drops hot sauce (more or less to suit your taste), salt and pepper, cheddar cheese, pieces (enough to cover each bruschetta, i used aged) or 8 slices of your favorite cheese (neerdammer is excellent), baguette, 1/2 to 3/4 inch thick, olive oil, enough to lightly paint 1 side of the bread slices

softened cream cheese, milnot evaporated milk, vanilla, sugar, lime jell-o gelatin , for the fil, graham cracker, crushed, melted butter, sugar, enough to make a crust big enough for a cake pan 11x13 size

chicken broth (or vegetable broth), green beans (drained ), corn (drained ), carrots, chopped (enough to fill a 15 oz can), potatoes, chopped (enough to fill a 15 oz can), stalks celery, chopped (enough to fill a 15 oz can), onion, chopped (enough to fill a 15 oz can), lentils (use more or less depending on how soupy or stewy you want it, the lentils absorb a lot of water), pizza sauce (trust me, this is key)

white shoepeg corn (white corn), great northern beans, green chilies, chopped, boneless skinless chicken breasts (cooked ), chicken broth, lemon pepper, cumin, white onion, olive oil, lime juice, garlic, minced, sour cream (enough for about a tbsp to top each bowl), shredded mexican cheese, hot sauce (used to top each bowl), salsa (enough for about a tbsp to top each bowl), tortilla chips

enough sliced tomatoes to fill a 9 x 13 casserole dish (several layers), sour cream, good quality mayonnaise, mrs. dash garlic and herb seasoning, seasoned salt, coursely ground black pepper, parmesan cheese, grated (or more to taste), roll ritz crackers, crushed, unsalted butter, melted, paprika, chives for sprinkling

floury potatoes, duck oil, enough to to give about 5mm depth in roasting pan

fryer the bigger the better but at least 3 lb., enough water to cover the chicken., chicken broth depends on how much chicken flavor you want ., palmfuls of chicken bouillon granules ., montreal seasoning ., palmful of red pepper flakes or to taste., onion powder ., onion diced ., freshly ground black pepper or more to taste., stalks of celery chopped ., head of cabbage chopped ., heaping tbsps of minced garlic or to taste., potatoes chopped ., chopped parsley ., carrots peeled and cut into coins., reames or homemade egg noodles.

enough potatoes diced to fill pan half-full, stalks celery--leaves too, onion (minced instant ), big carrot, grated, velveeta cheese, cubed, butter or more to taste, salt & pepper to taste, milk, paprika (optional)

you will need the following ingredients, enough block cheese to make 4 cups you will have to grate this cheese, either sharp or mild (it s your choice) or you may combine both. or buy cheese that s already grated. i find grated process cheese is drier almost tasteless., onion, eggs, your favorite chili, all-purpose flour, yellow or white cornmeal, salt, pepper, dried parsley, red pepper flakes, canned creamed corn, buttermilk, canola or vegetable oil divided. 3 tbsp for your pan and 3 tbsp for your onions., pan

ground beef, frozen corn, thawed, prepared barbecue sauce (i used 4 sometimes), sliced green onions (or onion flakes or powder, to taste), salt (optional), refrigerated biscuits (8 count or 4 cans of 10 ct flaky kind, pulled apart flaky layers in halves), shredded cheddar cheese, pepperoni (optional, makes it more like a pizza ) (optional)

problem : batter curdles and separates., solution : eggs were not added 1 at a time and beaten thoroughly after each addition; an electric mixer was set at too high a speed; and/or the eggs were too cold. try adding 1 tbsp. flour per egg and reducing the speed of the electric mixer., problem : cake didn tsp rise., solution : too much or not enough fat or liquid in the batter; batter was overbeaten; and/or oven temperature was too high., problem : cake is tough., solution : butter and sugar were underbeaten in the early stages of mixing; batter was overbeaten after the flour was added; not enough sugar; not enough baking powder; and/or not enough fat. try brushing cake layers with sugar syrup, or filling and frosting the layers with a generous layer of moist frosting., problem : cake crumb is sticky., solution : too much sugar in the batter or sugar was too coarse., problem: top crust is hard ., solution : oven temperature was too high; cake was overbaked; and/or cake was baked too close to the top of the oven. try slicing off the top of the cake layer before frosting.

whole wheat flour, skim milk, powdered, garlic powder, egg, beaten, meat drippings (enough to make a stiff dough) or broth (enough to make a stiff dough) or water, from canned tuna (enough to make a stiff dough)