139 give give Recipes

diced or shredded chicken ( i usually use 1 1/4 to 1 1/2 lbs. bnls. chicken thighs, the thigh meat gives great flavor. i just bring it to a boil and cook 15 min. cool and cut up, this will yield your 2 1/2 cups of meat), you can also use turkey instead of chicken, butter, all purpose flour, chopped onions, salt, pepper, milk, chicken broth, frozen mixed vegetables, thawed ( i use generic brand with diced carrots, corn, peas, green beans, etc.), pillsbury refrigerated pie crusts

bananas, milk, vanilla extract, ice cubes, sugar (give or take)

ground sirloin or 1 lb ground chicken or 1 lb cut up chicken breast, poblano pepper, diced, anaheim chili, diced, jalapeno, seeded and diced, onion, diced, garlic cloves, diced, diced tomatoes (give or take...), green chilies, enchilada sauce (or make your own ), mexican cheese (low fat...whatever you prefer), corn tortillas or 12 flour tortillas, salsa (or more to your preference), corn chips (or more to your preference), fresh cilantro, chopped, sour cream (i use low fat )

boneless skinless chicken breasts, sliced in strips (fairly large ones), frozen cheese tortellini, milk or 2 cups cream (give or take depending on how much sauce you like), butter, flour, salt, green onions, sliced, garlic, minced, shredded swiss cheese, pepper

chicken thighs, bone in and skin on, lime , juice only, scallions, shredded, garlic cloves, finely chopped, scotch bonnet pepper , deseeded and finely chopped, soy sauce, onion, diced, thyme, enough to give 1 tsp leaves, tomatoes, diced, vegetable oil, tomato ketchup, salt and pepper

mint leaves (give or take a few), ice cube, splash simple syrup, apple juice, vodka (or light rum), red apples, for garnish, green apples, for garnish

crushed tomatoes, garlic cloves, minced, onion, diced (optional), dry red wine (not cooking wine), dried oregano (give or take 1/2 tsp), basil leaves, cut fine (julienned), salt, pepper, olive oil , to fry garlic and onion

real lean ground beef, egg, onion powder (powder gives stronger flavor) or 1/2 tbsp minced onion (powder gives stronger flavor), saltine crackers, crushed, ketchup, approx, worcestershire sauce, salt and pepper, to taste

boneless skinless chicken breasts, sandwich buns, barbecue sauce (give or take), butter or 2 -4 tbsp margarine, garlic powder, mozzarella cheese

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

flour, baking powder, baking soda, salt (scant), shortening, sugar, eggs, mashed bananas (give or take), pecans (optional)

wheat flour, rice flour, nonfat yogurt, water (give or take), sugar, matcha green tea powder, lemon juice, salt, baking soda, prepared azuki beans (canned )

ham , chunked up (give-or-take,use what you have), habanero pepper, finely chopped, mayonnaise (i used garlic flavored), light sour cream , to taste, wasabi, prepared , to taste, onions, diced, jalapeno pepper, diced

bacon, hot dogs, onion, eggs, whisked, cooked white rice (give or take, be altered to feed more), ketchup, soy sauce (to taste), salt and pepper, vegetable oil

classic puff pastry, store bought, egg yolks, egg, whole milk, chunky applesauce, granny smith apples, apricot glaze , recipe follows, i use glaze to give a professional finish to a tart or cake. you can make almost any kind of fruit glaze you like using any flavor of jam. i use apricot because it is clear and has a neutral flavor. you may have to adjust the amount of water based on the consistency of the jam. heat it until it is liquid enough to apply it with a pastry brush., apricot jam, water

good-sized bunches of kale, sesame oil, soy sauce or tamari, garlic, chopped, honey (the darker the better), give or take) toasted sesame seeds

ground beef, rotel, stewed tomatoes, ranch style beans, minestrone soup, whatever else you have , corn, green beans, spinach...whatever

paprika, garlic powder, garlic salt, black pepper, brown sugar, olive oil (give or take), chicken wings (we prefer drumettes)