411 grammy step Recipes

beets , if they are medium sized between 2 and 3 inches in diameter (in my store it is two bunches), apple cider vinegar, garlic minced, clover honey, minced red onion, scallions, white and green part, cucumber, peeled, seeded, and chopped, hard cooked eggs, peeled, chopped, fresh dill, stemmed and chopped, sour cream, salt, several fresh grinds of black pepper

step angel food cake mix, water, almond extract, flaked coconut, dried cranberries or 1/2 cup any dried fruit

you will need a very large crock , glass or enamel container, heavy duty plastic bucket or even wood, all must be totally clean, put through a dishwasher or clean with the hottest water if you can), minimum of 2 heads of cabbage ( about a total of 5 lbs ), may be regular or savoy or 1 part red cabbage to 3 parts green, kosher , or sea salt, or use salt which has no additives, no anti caking, no iodine etc., not table salt which causes a soft and limp outcome, sometimes pickling or canning salt will change taste and texture too, i simply use kosher salt, some tips here to prevent problems ( molds and yeasts ) with your sauerkraut, never use aluminum utensils, absolute cleanliness is necessary for a healthy brew, prepare the cabbage , remove and discard the outer leaves., wash and drain and then cut the cabbages into halves or quarters while removing the core in the process., step 1), shred cabbage - may use food processor for speed and ease., if you shred by hand , make sure the shreds are no thicker than a nickel or dime, step 2), mix, with wooden spoon or very clean hands, 5 lb of shredded cabbage with 4 tbsp of kosher salt and toss and mix thoroughly until kosher salt dissolves, you can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 tbsp. salt.), step 3), when juice starts to form on cabbage from tossing - pack the cabbage firmly and evenly into a clean crock, glass or enamel container., press firmly to encourage juice formation ., fill the utensil no closer than 5 inches from the top ., step 4), make sure juice covers the cabbage completely! (this does not always happen unless the cabbage is fresh from the garden ), may need to prepare additional brine by putting 1 1/2 tbsp of kosher salt into 1 quart of boiling water., dissolve salt and cool brine to room temperature before adding to the pot of cabbage., step 5), once cabbage is immersed in brine water , place a large food grade, plastic bag filled with brine water and lay on top if cabbage..., i use 2 large bags, 1 inside the other - sometimes a 2 gallon freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess), cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds, step 6), now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place., do not remove this until fermenting is complete, step 7), put in an area where the temperature will not be above 75 degrees. fermentation will begin within a day , depending upon the room temperature., step 8), if room temperature is 75 degrees allow 3 weeks for fermentation., if temperature is 70 degrees allow 4 weeks ., if temperature is 65 degrees allow 5 weeks ., if temperature is 60 degrees allow 6 weeks ., step 9), once fermented taste to see if your required tartness exists., tartness will weaken as you process in canning ( cooking ) so make sure it is a wee bit more tart than you like, be eaten immediately if you desire

whole milk (see step 1), whole milk (see step 4), dry active yeast, sugar (see step 2), sugar (see step 1), all-purpose flour, cardamom, eggs, unsalted butter, melted, blanched almond, finely ground, egg yolks, lemon juice, golden raisin, candied lemon peel, chopped, grated lemon zest

pearl onions, cooking oil, garlic, thinly sliced, orange marmalade, salt, ground black pepper, snipped fresh chives or parsley, omit fresh onions and step 1; substitute 1 16-oz package frozen small whole onions and cook according to package directions until tender. drain well and set aside. proceed with step 2. serve with a slotted spoon.

all-purpose flour (320g), sugar, salt, cold unsalted butter, cut in 1/2 inch pieces (115g), cold vegetable shortening, cut in 1/2 inch pieces, fresh lemon juice, cold water

your favorite bread, peanut butter, pickle, slices (like for a hamburger)

flour, sugar, baking soda, eggs, buttermilk, butter (i use ) or 3/4 cup margarine (i use ), peanut butter, water, vanilla, milk, butter or 1 tbsp margarine, sugar, crunchy peanut butter, marshmallows, powdered sugar

celery, finely chopped, green pepper finely chopped, sliced green onions, chopped parsley, crabmeat, coarsely crushed cracker crumbs, salt, dry mustard, hot sauce, heavy cream, melted butter

pumpkin mashed, white sugar, dark brown sugar, molasses, salt, nutmeg, ginger, cinnamon, mace, eggs, whipping cream, pastry shells unbaked

nabisco wafers rolled into crumbs, sweet butter melted in microwave, haagen dazs vanilla chip icecream, smuckers hot fudge

sugar, king arthur unbleached all-purpose flour, raisins, butter, white vinegar, cold water, pastry for double-crust pie (9 inches)

quick-cooking oats, king arthur premium 100% whole wheat flour, butter, honey, divided, molasses, salt, boiling water, active dry yeast, warm water (110o to 115o), egg, king arthur unbleached all-purpose flour

step angel food cake mix, water, almond extract, flaked coconut

step angel food cake mix, water, water, fresh lime juice, grated lime rind, sugar, fresh lime juice, tequila, triple sec, water

step angel food cake mix, flavored gelatin, any flavor, cream