494 every single dang Recipes

original recipe, boil a tender , nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon., modern adaptation, beef round or leftover roast, suet, apples, raisins or currants, white sugar, brown sugar, pepper, salt, cinnamon, nutmeg, brandy, cider or apple juice, double recipe for pie crust, butter (optional)

balsamic vinegar, prepared pesto, olive oil, divided, honey, salt, pepper, uncooked penne pasta, sliced fresh mushrooms, red onion, chopped, sweet red pepper , julienned, green pepper , julienned, fresh baby spinach, cubed cooked chicken breast, tomatoes, halved, crumbled feta cheese or 1/4 cup grated parmesan cheese

recipe pastry for a 9 inch single crust pie, bacon, onion, sliced, eggs, beaten, milk, salt, shredded swiss cheese, all-purpose flour

recipe pastry for a 9 inch single crust pie, bacon, onion, chopped, eggs, beaten, milk, salt, shredded swiss cheese, all-purpose flour

prepared 9-inch single pie crust, eggs, milk, chopped fresh parsley, minced garlic, salt, ground black pepper, ground nutmeg, fresh spinach, sliced fresh mushrooms, yellow onion, sliced, crumbled feta cheese, shredded swiss cheese, divided

recipe pastry for a single 9-inch pie crust, tomatoes, thinly sliced, salt, garlic, minced, chopped fresh basil, shredded cheddar cheese, shredded mozzarella cheese, mayonnaise

recipe pastry for a 9 inch single crust pie, sour cream, thick slices bacon, shredded monterey jack cheese, french-fried dried onions, eggs, beaten, worcestershire sauce, ground black pepper to taste

pastry for a 9 inch single crust pie, eggs, heavy cream, garlic powder, ground black pepper, salt, hot pepper sauce, surimi (imitation crabmeat), cut into bite-sized pieces, green onions, chopped, roasted red peppers, drained and chopped, frozen chopped spinach, thawed and drained, shredded cheddar cheese, grated parmesan cheese

prepared 9-inch single pie crust, butter, green onions, chopped, garlic, chopped, turkey bacon , cut into 1/2-inch pieces, fresh spinach, shiitake mushrooms, sliced, chopped broccoli florets, shredded sharp cheddar cheese, eggs, beaten, milk, sea salt, black pepper, shredded sharp cheddar cheese

egg, separated, water, prepared 9-inch single pie crust, eggs, milk, canola oil, sliced fresh mushrooms, chopped onion, salt, freshly ground black pepper, fresh spinach, chopped, dried tarragon, paprika, cayenne pepper, shredded white cheddar cheese, zucchini, thinly sliced into rounds, shredded white cheddar cheese

butter, onion, chopped, chopped cooked ham, fresh morel mushrooms, ground black pepper, prepared 9-inch single pie crust, eggs, heavy whipping cream, all-purpose flour, shredded colby-monterey jack cheese

vegetable oil, fresh asparagus, trimmed and cut into 1/2-inch pieces, salt, canadian bacon, cut into 1/2-inch dice, grated onion, garlic, pressed, eggs, heavy cream, biscuit baking mix (such as bisquick), butter, softened, grated parmesan cheese, dijon mustard, salt, ground black pepper, hot pepper sauce, prepared 9-inch single pie crust, shredded colby-monterey jack cheese

recipe pastry for a 9-inch single pie crust, grated parmesan cheese, tomatoes, seeded and sliced, all-purpose flour, sweet onion (such as vidalia), minced, chopped fresh basil, salt, ground black pepper, grated parmesan cheese, divided, dijon mustard, mayonnaise

article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

honey, olive oil, dried thyme, garlic salt, boneless skinless chicken breast halves (4 oz each)