15700 homemade spray starch Recipes

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

part olive oil (or your choice of oil), parts water, misting spray bottle

flour (scant) or 1/4 cup corn starch, sugar, milk - scalded, slightly beaten egg yolks, butter, vanilla, nilla wafers, very rip bananas

cornstarch, salt, milk or 3 cups half-and-half, light corn syrup, vanilla extract, milk chocolate chips, vegetable oil cooking spray , for plastic cups, disposable plastic cups (3-oz), wooden popsicle sticks

red bell pepper, quartered, scallions, quartered, cilantro leaf, garlic clove, smashed, ground coriander, cumin, red chili paste, kosher salt, white beans, drained and rinsed (cannellini), panko breadcrumbs, egg, pam cooking spray

unsweetend almond milk ( or soy r reg), sugar (or 1 1/2 tbsp), salt, butter (or 1 1/2 tbsp), fast acting yeast, flour (get unbleached white for your first attempt), corn starch or nonstick cooking spray

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

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).

brown rice flour, rice flour, cornstarch, potato starch (not potato flour), tapioca starch, xanthan gum

brown rice flour, sorghum flour, tapioca starch, potato starch, guar gum, sugar, sea salt, yeast, cider vinegar, olive oil, water

rice flour, tapioca starch, wheat starch, salt, water, vegetable oil , plus, addition oil , for coating noodles

vegetable cooking spray or olive oil flavored cooking spray, firm white potato, peeled, dried dill, onion powder, salt , to taste

potato starch or 1 tbsp organic cornstarch, salt (to taste), pepper (to taste), poultry seasoning, chicken broth, milk, butter, diced mushroom, dried onion flakes, milk, butter, diced celery, dried onion flakes, milk, garlic powder, onion powder, basil, oregano, tomato juice, dry mustard, milk, shredded cheddar cheese

ripe tomatoes (chopped with seeds removed ), onions chopped, coarse salt, ice cubes, white sugar, vinegar, red and 1 green pepper chopped, chopped celery, mustard seed, jalapeno peppers (seeds removed), corn starch, vinegar, cayenne pepper

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.