920 gaio cesares time Recipes

boneless skinless chicken breasts, chopped onion (i use sweet ), minced garlic (or 1 tbsp. fresh , smashed), olive oil, red curry paste (i used more, but it was very hot, so use to your taste) (if you don tsp have paste, mccormack makes a red curry powder now), chicken broth, coconut milk (i used a taste of thai - lite), red bell pepper, chopped (i used fire roasted, jarred, this time because i didn tsp have a raw 1, i prefer the brightness of the fresh, but either will do), chopped fresh mushrooms (i used 4 large white), fresh chopped basil (about 1/2 cup), cooked jasmine rice (or long grain white, whatever you like)

lean ground beef, eggs, bread crumbs, sliced green onions, milk, chopped fresh parsley, garlic cloves, minced, worcestershire sauce, salt, black pepper, roasted red peppers, drained and patted dry, hot mashed potatoes, tomatoes, stems removed, prep time : 40 minutes, baking time : 20-25 minutes

in serving to start the process, wash , rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. i recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes., put two tbsp of liquid vegetable oil in the utensil. do not use saturated fat , such as butter or bacon fat, because this fat will become rancid during storage. use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids., preheat the oven to 500 degrees f for 30 minutes. line a large baking pan or cookie sheet with aluminum foil and place the utensils on the sheet, with the pot upside down and the lid right side up, to prevent the oil building up in the concave areas., bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours., oven and wipe with a paper towel. this completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet., everytime you use your cast iron skillet , it will become more seasoned. its a work in progress. be patient, the look will come with time., taking care of your cast iron will make it last forever ..

doughnuts, active dry yeast (1/4 oz, 1 packet), milk, warmed to about 100f, unsalted butter at room temperature, sugar, eggs, salt, flour (i used 5 1/2 this time, you want a soft dough, but not so soft that you cannot knead it...so you might need a bit more or a bit less ), oil for frying (i used a vegetable oil), alton brown s chocolate doughnut glaze, unsalted butter, whole milk, warmed (i did not have whole milk so i used half heavy cream half 1% milk), light corn syrup, vanilla extract, bittersweet chocolate, chopped, sugar , sifted

originally , native americans cooked these on hot rocks in an open fire. they were commonly referred to as ash cakes. later on, settlers from europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. this is where they get the name, hoe cakes ., this is a old (from early 1800s) pass-along recipe from va, which makes a thin hoe cake., great served with honey or butter, but i remember it most during, summer and harvest time, with fresh greens and all types of, garden veggies. sort of like a sop bread, water, white cornmeal, bacon drippings or butter, sugar, egg, well beaten, plain flour, salt, baking powder, milk or butter

all purpose flour, sugar, salt, tb butter or oil, active dry yeast (use 2 packages if time is short), warm water (105 - 1150f), egg, slightly beaten, melted butter, ts ground cinnamon, ts anise extract or, aniseeds

cook time is for the whole machine process, water, milk, tblspn butter, mashed potatoes - do not add salt when boiling & do not add butter or milk when mashing, bread flour, salt, tblspn sugar, fast rising yeast

carole walter s blueberry buckle, at-a-glance, pan: 9-inch springform pan, pan prep : butter generously, line with parchment, oven temp: 375 degrees, baking time : 50 to 55 minutes, streusel, butter, all-purpose flour , spooned in and levelled, sugar, ground cinnamon, salt, batter, all-purpose flour , spooned in and levelled, baking powder, salt, unsalted butter, slightly firm, freshly grated lemon zest, sugar, eggs, pure vanilla extract, milk, dry pint) blueberries, washed and well-dried

cool time 10, white bread cubes, apple, chopped, raisins, eggs, nestle carnation evaporated milk, apple juice, granulated sugar, ground cinnamon, caramel ice cream topping , (optional)

this is suitable for making by hand or bread machine. simply add ingredients to you machine in the serving instructed in the manual. set the machine to dough or pizza setting but you must rest the dough for 45 minutes further or more if you have time. or if making by hand, see below, dried yeast powder, strong white flour (ideally strong bread flour), white granulated sugar, butter, milk powder (this is trick (i) to make it rise & airy), salt, luke warm water, choose between, fresh basil , oregano, parsley, dill: or, italian mixed dried herbs, low fat spread or butter for blending with the herb topping, garlic granules or 3 crushed & diced garlic cloves

chicken breasts, cooked and meat diced up, frozen broccoli , cooked according to package directions, pepperidge farm stuffing mix , prepared according to package directions., cream of chicken soup, mayonnaise, lemon juice

lean ground beef browned, tomatoe sauce, kidney beans with juice, pinto beans with juice, diced onion, green chilies chopped, diced celery, tomatoes chopped, cumin, chili powder, pepper, salt, water, garlic powder to taste, vinegar (added at the end of cooking time)

raised doughnuts, rapid rises yeast, warm water (105 to 115), lukewarm milk (scalded then cooled), sugar, salt, eggs, shortening, all purpose flour vegetable oil, creamy glaze or chocolate glaze, creamy glaze, butter, powered sugar, vanilla 4 to 6 tbsp. hot water, heat butter until melted ; remove from heat. stir in powered sugar and vanilla until smooth. stir in water, 1 tbsp. at a time, until desired consistency., chocolate glaze, butter, powered sugar, vanilla 4 to 6 tbsp. hot water, milk chocolate chips or semi- sweet chips, heat butter and chocolate over low heat until chocolate is melted; remove from heat. stir in powered sugar and vanilla until smooth. stir in water 1 tbsp. at a time, until desired consistency.

krispy kreme doughnut copycat, doughnuts, yeast, water (105-115 degrees ), lukewarm milk (scalded , then cooled), sugar, salt, eggs, shortening, all-purpose flour, vegetable oil, creamy glaze, butter, powdered sugar, vanilla, water, chocolate frosting, butter, powdered sugar, vanilla, water, milk chocolate chips or semisweet chocolate chips, dissolve yeast in warm water in 2 1/2-quart bowl., add milk , sugar, salt, eggs ,shortening and 2 cups flour., beat on low for 30 seconds, scraping bowl constantly., beat on medium speed for 2 minutes, scraping bowl occasionally., stir in remaining flour until smooth ., cover and let rise until double , 50-60 minutes., dough is ready when indentation remains when touched.) turn dough onto floured surface ; roll around lightly to coat with flour., gently roll dough 1/2-inch thick with floured rolling pin., cut with floured doughnut cutter ., cover and let rise until double , 30-40 minutes., heat vegetable oil in deep fryer to 350 degrees ., slide doughnuts into hot oil with wide spatula., turn doughnuts as they rise to the surface., fry until golden brown , about 1 minute on each side., carefully from oil (do not prick surface); drain., dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top ., dip in sprinkles or other toppings after chocolate if desired., creamy glaze**: heat butter until melted ., stir in powdered sugar and vanilla until smooth., stir in water , 1 tbsp at a time, until desired consistency., chocolate frosting**: heat butter and chocolate over low heat until chocolate is melted., stir in powdered sugar and vanilla until smooth., stir in water 1 tbsp at a time , until desired consistency., doughnuts

water, salt, yellow corn meal, butter, eggs separated, milk, those measurements are for a family size version., grandma roberts adjusted the measurements for a smaller dish for herself., yellow corn meal, milk, salt, butter, egg, separated ., method of mixing is the same for both., grandma roberts baked hers at higher heat for less time for maximum puff and browning., degrees for 20 minutes ., done both ways depending on the number of people i m serving.

dough, whisk in the mixer bowl, eggs, buttermilk, sugar, salt, instant yeast, stir in, flour + 6 tbsp melted butter, attach bowl to mixer fitted w/dough hook & incorporate up to 2 more cups flour., knead total of 10 minutes , checking dough consistency & correcting with either more flour or buttermilk if needed, hand knead dough a few times , then place in a greased bowl, spray dough w/cooking spray & cover & let rise 2-1/2 hours, meanwhile: make filling, combine til crumbly like wet sand, brown sugar, cinnamon, salt, melted butter, goo for the bottom of pan, cook til bubbly, brown sugar, butter, corn syrup, salt, then stir in 2 tbsp cream, brown sugar, butter, corn syrup, cook til bubbly , then off heat stir in 1 tsp vanilla extract & if desired, toasted chopped pecans., spoon a little of this over the top of each baked roll .

prep time 1 hr, cook time 45 min, ready in 5 hrs 30 min, original recipe yield 2 large loaves, ingredients (nutrition), cake compressed fresh yeast, warm water (110 degrees f/45 degrees cup), white sugar, butter, egg, beaten, salt, scalded milk, all-purpose flour, ground ginger, ground mace, dried orange zest, golden raisins, candied mixed fruit peel, blanched slivered almonds, egg yolk, milk

your favorite sweet bread dough recipe, prepared, pineapple topping use 3/4 to 1 oz per 1 - 1 1/2 oz bun, be kept for long time in refrigerator/freezer), sugar, butter, egg yolk, soda, milk, flour, baking powder