64254 homemade east indian chapati bread Recipes

bread (white, french , or sourdough is preferred.), garlic spread, butter, parmesan cheese, basil

homemade cornbread, cubed, homemade biscuits, cubed, butter, melted, celery, chopped, onion, chopped, eggs, well beaten, chicken stock , equal to cornbread, poultry seasoning, to taste, at least 1/2 tsp, salt and pepper, to taste

bread cubes, vegetable oil, parsley, garlic powder, salt, parmesan cheese

bread dough (1/2 recipe of lorilyn s dinner roll dough or use 1 of the two balls of dough after rising & the other can be wr), ground beef, taco seasoning (or fajita seasoning adds spice & is also delicious), water, green pepper, diced, onion (can use white, green or red ), refried beans (sometimes i ll use 1/2 can spicy & 1/2 can traditional), diced green chilies, grated cheese (i like the taco blend), green pepper, diced, green onion, sliced (or whatever onion you used in the filling), black olives, sliced, grated cheese, tomato, chopped, lettuce, shredded, sour cream, salsa

bread pudding, whole milk (or 2 cups half & half), butter, brown sugar (light or dark , depending on taste preference), eggs, cinnamon, ground nutmeg, vanilla extract, salt, bread , torn into small pieces (french works best), raisins (optional, yuck , but i did think dried cranberries might be good!), bread pudding , sauce, whole milk, butter, granulated sugar, vanilla, flour, salt

bread, butter , to apply to the bread, milk, sugar, eggs, vanilla essence, raisins, water, cinnamon

bread , torn into bite-size pieces, raisins, cinnamon, nuts, sugar, eggs, milk, vanilla

bread flour (1 cup packed), water (use bottled , do not use distiled or tap ), fast rising yeast, honey, flour (2 cups packed, might need more or less depending on climate, start with a bit less and if its very s), fast rising yeast, kosher salt

bread flour, brown rice flour, ground cinnamon, ground nutmeg, fine sea salt, warm water (100 to 110 degrees f), active dry yeast, unsalted butter, at room temperature, sugar, eggs, at room temperature, chopped walnuts, raisins, butter, for greasing the loaf pan, flour, for dusting the loaf pan, be found in health food and gourmet stores, special equipment : 8 1/4 by 4 1/2-inch nonstick loaf pan (such as baker s secret)

bread ( i use whole wheat ), butter, olive oil, minced garlic, parmesan cheese, dried oregano, dried thyme

homemade pizza rolls, shredded pizza cheese or mozzarella cheese, sausage, cooked, drained, sliced pepperoni, chopped, green pepper, finely chopped, fresh sliced mushrooms, coarsely chopped, onion, finely chopped, chopped black olives, pizza sauce or spaghetti sauce, egg roll wraps, oil (for frying ), combine above ingredients except wrappers (and oil)., place a 1/4 cup filling in center of each egg roll. fold bottom corner over filling. fold sides toward center over filling. moisten remaining corner w/water and roll up tightly to seal. fry in 1-inch of 375o oil for 1-2 minutes til golden brown., serve with addition pizza sauce for dipping if desired., extra cooked rolls can be frozen ., reheat :., place on cookie sheet and bake in 375o oven for 20-25 minutes til heated through and nice and crispy on the outside., i make some with homemade sausage, some with chopped peperoni, some with a couple of my italian cheese blends, etc., your only limited to what you can imagine

bread flour (140 g), organic white whole wheat flour (140 g), grated parmesan cheese (3 will be used to sprinkle on the dough before adding all toppings), mrs. dash italian herb seasoning, dry active yeast ), warm water (100-105 degrees ), sugar, mozzarella cheese, cornmeal (to sprinke on the pizza pan), water, tomato paste, fresh garlic, chopped, no sugar added orange spread , mrs. dash italian medley seasoning blend (add more if needed)

bread (white or wheat), stalks diced celery, diced onion, margarine, chicken broth, eggs, dried sage or to your desired taste, margarine (for topping )

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).