142898 homemade waffles without milk 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

milk, yogurt (from store ), nonfat dry milk powder (powdered milk)

milk chocolate, divided in half, butterscotch chips, divided in half, creamy peanut butter, divided into 3 parts, butter, sugar, evaporated milk, divided in half, marshmallow cream, vanilla, salted peanuts, chopped, chewy caramel, milk chocolate, butterscotch chips, creamy peanut butter

milk, eggs, sugar, cornstarch, salt, sweetened condensed milk, pure vanilla extract

milk, half-and-half, cultured yogurt (i prefer using erivan acidophilus yogurt with live yogurt cultures and unhomogenized whole milk.)

waffles, butter,softened, sugar, half and half, eggs, vanilla, cake flour, baking powder, salt, semisweet good baking chocolate,melted, marshmallow creme, corn syrup, vanilla, ground cinnamon

milk, non-flavored yogurt (you can buy it at any grocery store), ready-to-use baked pizza crust , boondi (from asiana market or indian store), mint leaves, salt, black pepper, tomato, potato, shredded cucumber

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).

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

milk , 1%, 2% or whole works great, results are not as good with skim, plain yogurt , or yogurt from your last batch

milk, any kind, artificial sweetener (or sugar), vanilla extract (or chocolate pieces or syrup or fresh fruit or lemon extract)

milk (1/2 gallon- preferably at least 1%), non-fat powdered milk (1 for 2% or fattier, 1 1/2 for 1%), yogurt starter , preferably greek ( is yogurt with active cultures, either from a previous yogurt session or store-bought)

milk (i use 1%), powdered milk, plain yogurt (make sure it contains live cultures )