826 flavor canned Recipes

chili sauce, cream cheese, softened, mayonnaise, fresh onion, finely chopped, horseradish, cooked shrimp (for best flavor , use fresh cooked shrimp(not canned)

ground beef or 1 lb turkey, onion, garlic cloves, tomato sauce, double concentrated tomato paste (optional), worcestershire sauce, dried basil (or three leaves of finely cut up fresh basil), dried oregano, salt and pepper, a-1 steak sauce, hot sauce (optional), frozen mixed vegetables (i use bird s eye brand because the bags can be microwaved easily), betty crocker s instant mashed potatoes, any flavor (or you can use real potatoes), shredded cheddar cheese

all-purpose flour, white sugar, unsweetened cocoa powder, salt, buttermilk, shortening, eggs, vanilla, cherry flavored liqueur, powdered sugar, salt, pitted cherries, drained (i had to use cherry pie filling but that worked too), cream, vanilla, cherry flavored liqueur, semi-sweet chocolate baking square

frozen orange juice concentrate (slightly softened ), yogurt (you can use orange-flavor , or any flavor desired), softened vanilla ice cream, light corn syrup, sugar (optional)

white cake mix (regular size), king arthur unbleached all-purpose flour, divided, water, canned pumpkin, eggs, canola oil, ground cinnamon, brown sugar, vanilla or white chips, chopped pecans, butter-flavored shortening, sugar, milk, vanilla extract, maple flavoring

hot roll mix, warm water (120 to 130 degrees ), canola oil, egg white, lightly beaten, sugar, ground cinnamon, butter-flavored cooking spray , ie. i can tsp believe its not butter refrigerated butter-flavored spray

red potatoes, quartered, salt and ground black pepper to taste, garlic powder , or to taste, dried oregano , or to taste, light butter-flavored spread (such as i can tsp believe it s not butter light)

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

cheesecake flavored pudding, milk, liqueur (you can use almost any flavor), vodka, cool whip

leeks , split lengthwise, washed and trimmed to the pale green part, use the tough uppper dark green part for making stock, prosciutto, unsalted butter, flour, chicken broth heated (add a boullion cube to canned stock to strengthen the flavor component-no salt needed to flavor sauce if you do this), passes of nutmeg on your microplane rasp (1/8 tsp of nutmeg), grated gruyere cheese, plain bread crumbs

red potatoes, quartered, water, butter-flavored spray (such as i can tsp believe it s not butter), salt, pepper

red potatoes, halved, water, butter-flavored spray (such as i can tsp believe it s not butter), chopped fresh parsley, freshly ground black pepper

orange flavor gelatin, water, grated orange rind, orange juice, salt, vanilla ice cream, rum flavoring, crumble macaroons, drained canned fruit cocktail, baked 9-inch pie shell

linguine (i use fresh , garlic-pepper flavored. you can use dried, plain), boneless skinless chicken breasts, butter (divided ), olive oil, salt, pepper, mushroom, fresh sliced, onions, diced, garlic cloves, minced, dried thyme, fresh thyme (or 1 more tsp dried thyme), poultry seasoning, divided, dry sherry or 1 cup dry white wine, flour, half-and-half or 5 cups milk, chicken broth (i like swanson organic in the box, very rich flavor), ground nutmeg (fresh if poss), frozen peas, thawed, flat-leaf italian parsley, parmesan cheese, grated, breadcrumbs

lean ground beef, cumin, garlic powder, chili powder, cream cheese, lime flavored salsa, black beans, cheddar cheese or 8 oz mexican blend cheese, lime flavored tostitos tortilla chips, frozen corn or 8 oz canned corn

all-purpose flour, baking powder, baking soda, salt, sugar, chilled reduced-calorie stick margarine, cut into small pieces, low-fat or nonfat buttermilk, butter-flavored cooking spray (such as i can tsp believe it s not butter), reduced-calorie jelly (optional)

ketchup, water, white vinegar, vegetable oil, honey, chef paul prudhomme meat magic seasoning, canned green chili pepper, minced, chili powder, minced garlic, liquid smoke (hickory flavor), dried thyme, vegetable shortening, egg, beaten, milk, all-purpose flour, salt, pepper, msg (accent flavor enhancer), chicken wings

jello gelatin (any flavor ), cool whip, canned fruit (any flavor ), boiling water, cold water, ice