424 hearts bake Recipes

brownie preheat oven 350 degrees f, line a jelly roll pan (15 inches x 10 inches x 1 inch) with heavy duty aluminum foil, extend the foil over the edges. spray with pam., sugar, butter, good quality )unsweetened cocoa, combine the above 3 ingredients in a saucepan on low heat , stirring occasionally. take off heat when butter has melted. cool for 5 minutes., eggs, vanilla, baking powder, baking soda, add eggs to the chocolate-butter-sugar mixture, 1 egg at a time, mixing well each time. add the last 3 ingredients (vanilla, b. powder, b. soda) to the choc. butter mix, and mix together well., flour, buttermilk or (1 cup soy milk +1 tbsp lemon juice, let sit for 10 minutes), adding alternately ,mix in the flour and the buttermilk, a little bit at a time, continue mixing well after each addition., spread into the prepped pan. bake 20-22 minutes , when a toothpick stuck into the center of the cake, comes out clean. cool completely., using the foil to remove the brownie sheet , lift from the pan. cut out heart shaped brownies with a large (2 1/2 inch) ( 6 cm) template or cookie cutter. you should get 21 hearts.

bisquick baking mix (i use heart healthy type, see note below), sugar, lemon zest , if available, blueberries, egg, milk, lemon juice, sugar

butter, liquid honey, eggs, semi-sweet chocolate baking squares, grated, rye flour, whole wheat flour, baking powder, semi-sweet chocolate baking squares, unsalted butter (or use 2 packages of oetker chocofix in place of chocolate and butter)

eggs, sour cream, black pepper, milk, butter, melted and cooled, all-purpose flour, baking powder, baby spinach , tightly packed and roughly chopped (about 4 oz), shallots, peeled and finely chopped (heaped 1/2 cup), gouda cheese, grated, asiago cheese, grated, artichoke heart, finely diced (no woody bits), lean bacon, diced

fresh breadcrumbs (italian or french bread, crusts included), chopped fresh parsley, parmesan cheese, grated, pecorino romano cheese, grated, italian seasoning (or mixed dried herbs like thyme , oregano, savory, etc.), coarse salt, fresh ground pepper, frozen artichoke hearts, thawed and drained, extra virgin olive oil, more to oil the baking dish, grated lemon zest, fresh lemon juice (about 2 lemons), garlic cloves, minced (2 tsp)

artichoke hearts in water, 6 to 8 count, drained, extra-virgin olive oil , 2 turns of the pan, plus a drizzle to coat baking dish, ripe lemon, butter, garlic, chopped, flat anchovies fillets, italian style bread crumbs, 3 handfuls, chopped flat leaf parsley, grated parmigiano-reggiano , a couple of handfuls, coarse black pepper

artichoke hearts in water, 6 to 8 count, drained, extra-virgin olive oil , 2 turns of the pan, plus a drizzle to coat baking dish, ripe lemon, butter, garlic, chopped, flat anchovies fillets, italian style bread crumbs, 3 handfuls, chopped flat leaf parsley, grated parmigiano-reggiano , a couple of handfuls, coarse black pepper

artichoke hearts in water, 6 to 8 count, drained, extra-virgin olive oil , 2 turns of the pan, plus a drizzle to coat baking dish, ripe lemon, butter, garlic, chopped, flat anchovies fillets, italian style bread crumbs, 3 handfuls, chopped flat leaf parsley, grated parmigiano-reggiano , a couple of handfuls, coarse black pepper

frozen artichoke hearts, baking potato, peeled and cubed (about 12 oz), green onions, trimmed and thinly sliced, vegetable broth, half-and-half, divided, marinated artichoke hearts, drained and liquid reserved, if desired, milk, salt, freshly ground pepper, coarsely chopped fresh chives

marinated artichoke hearts, baby carrots, canned baby corn, shredded parmesan cheese

frying chicken, quartered, artichoke hearts, drained, tomato sauce, dry sherry or 3/4 cup white wine, oregano, fresh basil or 1/4 tsp dried basil, garlic powder, salt and pepper

whole artichoke hearts (in water), fresh mushrooms (sliced ), salt, black pepper, olive oil, flavored breadcrumbs, parmesan cheese

black beans, rinsed & drained, frozen corn, thawed & drained, hearts of palm, drained and cut into 1/4-inch rounds, tomatoes, seeded & diced, red onion, minced, fresh cilantro, chopped, olive oil, lime juice, ground coriander, chili pepper, cayenne, cumin, sea salt , to taste, fresh ground black pepper , to taste, baked tofu, diced (caribbean flavor) (optional)

unbleached all-purpose flour, half of a 1/4-oz package) fast-acting yeast, water (130of.), olive oil, sugar, salt, hot italian sausage , casing discarded and the sausagechopped, chopped onion, garlic clove, or to taste, minced, dried oregano, crumbled, dried basil, crumbled, yellow cornmeal for sprinkling the baking sheet, a 14-oz can italian tomatoes, drained, chopped fine , and drainedwell again in a colander, a 6-oz jar marinated artichoke hearts, drained, rinsed , andpatted dry, coarsely grated mozzarella, freshly grated parmesan

butter, granulated sugar, all-purpose flour , plus additional flour for rolling the cookies, almonds, ground, ground cinnamon, ground nutmeg, seedless raspberry jam, powdered sugar , optional, heart-shaped (or round) cookie cutters: 1 about 1 1/2 inches and 1 about 3/4-inch, waxed paper (or parchment), rolling pin, baking sheets

granulated beet sugar (you can use unrefined brown, too), ener-g egg substitute, mixed with 4 tbsp water (equivalent of 2 eggs), non-hydrogenated vegan margarine or 4 tbsp light vegetable oil, unsweetened baking chocolate, pure vanilla extract, soymilk, mixed with, white vinegar, unbleached flour, baking powder, baking soda, salt

butter or 1/2 cup margarine, softened, sugar, eggs, all-purpose flour, cocoa, baking powder, baking soda, salt

butter or margarine, granulated sugar, ricotta cheese, egg, lemon extract, all-purpose flour, baking powder, baking soda, salt, powdered sugar, milk