1335 estonian shapes piimasupp Recipes

heads broccoli, cut into florets, garlic cloves, minced, olive oil, diced tomatoes, roasted red peppers, sliced, dried basil, dried oregano, dried thyme, dried rosemary, salt and pepper, tomato basil pasta sauce, dried short spiral shaped pasta, cooked to al dente, grated parmesan cheese or romano cheese

olive oil, olive oil, fresh lemon juice , to taste, minced garlic cloves, capers, tuna, drained, sliced ripe olives, drained, marinated artichoke hearts, drained and coarsley chopped, fresh parsley, cooked spiral shaped pasta (i use multi-grain or whole wheat), salt , to taste, fresh ground black pepper , to taste

garlic clove, cut in pieces, cider or wine vinegar, salt, sugar, dry mustard, pepper, freshly ground, olive oil, baby spinach (about 2 -2 1/2 lb), stems removed, hard cooked eggs, sliced, bacon, fried and crumbled, purple onion, sliced thinly, fresh mushrooms , sliced tsp shaped, fresh cauliflower , sliced tsp shaped, sliced strawberries

fat-free , less-sodium chicken broth, chopped dried porcini mushrooms (about 1/4 oz), olive oil, sliced button mushrooms (8 oz), minced fresh or 1/4 tsp dried rosemary, salt, garlic cloves, minced, water, uncooked ziti (about 8 oz short tube-shaped pasta) or other short pasta, grated fresh parmesan cheese, chopped parsley, black pepper

butter, softened, brown sugar, light corn syrup, eggs, all-purpose flour, baking powder, ground ginger, ground cinnamon, green apple hard candies, crushed, egg whites, sugar, cream of tartar, drops green gel food coloring, pastry tips -round #5 and star #16, red and 4 brown m iniature m&m s, divided, cinnamon gum, divided, cheese-flavored snack crackers, peppermint sticks, malted milk balls, holly berry and leaf-shaped sprinkles, pretzel rods, sourdough pretzel twists, white sprinkles, caramel-filled chocolate candies, curved chocolate slices (swoops), divided, pretzel sticks, light bulb-shaped sprinkles

artichoke hearts, chopped, canned garbanzo beans, drained, cooked pasta shells or 2 cups spiral shaped pasta or 2 cups rigatoni pasta, fresh spinach leaves, chopped, tomato, chopped, red bell pepper, chopped, sliced button mushroom, pimento stuffed olive, chopped (optional), olives or 2 tsp vegetable oil, lemon juice, water, minced garlic, dried oregano or 1/2 tsp italian seasoning, black pepper, crushed red pepper flakes, salt (optional), feta cheese, grated, feta cheese, grated

dried radiatore (any spiral shaped pasta) or 1 lb rotini pasta (any spiral shaped pasta), seasoned rice vinegar, chicken broth, roma tomatoes, cored and chopped, prepared capers, drained, cooked turkey breast or 3/4 lb smoked turkey breast, cut in strips, minced fresh basil, salt , to taste

fresh lime juice, honey or 1 tsp sugar, minced fresh ginger, not dried, vegetable oil (or a combination of the two oils) or 1/4 cup almond oil (or a combination of the two oils), salt or fresh ground pepper, watercress , sprigs torn in half (about 10 oz), watermelon, cubed (or use melon baller to shape remove seeds), cantaloupes, cubed (or use melon baller to shape the cantaloupes, if desired), sliced almonds (if using hazelnuts, substitute hazelnut oil for the almond oil) or 1/3 cup hazelnuts, toasted (if using hazelnuts, substitute hazelnut oil for the almond oil)

boneless skinless chicken breast, egg white, cornstarch, vegetable oil, vegetable oil, green bell peppers, seeded and cut into 1-inch diamond-shape pieces, red bell pepper, seeded and cut into 1-inch diamond-shape pieces, scallion, peeled and cut on the diagonal into 1/2-inch pieces, fresh ginger, minced, red chili peppers, dehydrated, dry roasted peanuts (optional), soy sauce, dry sherry, garlic cloves, crushed and minced, sugar, salt

all-purpose flour , plus additional for shaping and rolling, all-purpose flour , plus additional for shaping and rolling, coarse kosher salt, sugar, chilled unsalted butter, cut into 1/2-inch cubes, ice water, strawberry preserves (preferably organic homemade ), powdered sugar, fresh strawberries

butter, all-purpose flour, whole milk, sack shredded yellow cheddar, squirts ketchup , about 1/4 cup

butter, fresh rosemary plus 1 tbsp finely chopped, garlic, minced, shallot, minced, extra-virgin olive oil, plus more for coating, lobster tail meat, chopped, salt and freshly ground black pepper, bacon, sliced paper thin, eggplant , thinly sliced into 3 by 2-inch rectangular shapes, buffalo mozzarella, sliced to shape the eggplant, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

extra-virgin olive oil , 2 turns of the pan, ground veal, carrot, chopped, onion, chopped, garlic, chopped, bay leaf, fresh or dried, salt and freshly ground black pepper, white wine, beef , chicken or vegetable broth, crushed tomatoes, leaves fresh basil , torn or shredded, plus extra for garnish, campanelle pasta , curly small lasagna shapes, cooked to al dente, grated parmigiano , plus 1/2 cup plus some for passing at the table

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

red tomatoes, cut into 1-inch wedges, watermelon , cut into 1/2 by 2 1/2 inche wedges (try mixing shapes or using a melon baller or a cookie cutter with different shapes), cucumber, peeled, seeded, and cut into 1/2 inch wedges, red onion, thinly sliced, red-wine vinegar, extra-virgin olive oil, salt, fresh-ground pepper, fresh basil leaves, sliced

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

uncooked cavatappi (spiral tube-shaped pasta) or other short tube-shaped pasta, sugar snap peas, trimmed, olive oil, shrimp, peeled and deveined, chopped fresh oregano, salt, black pepper, garlic cloves, minced, torn spinach, tomatoes, halved, crumbled feta cheese