15493 how cornbread just way you Recipes

tomatoes, diced, shrimp, peeled and deveined, onion, diced, cilantro, diced (fresh coriander), jalapeno, diced, lemons, squeezed, ketchup , secret ingredient (yes, !!!), worcestershire sauce (i add 2 tsp but its up to you!), salt and pepper (how much...up to you!)

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

red cornmeal (or you can use blue if you like ), whole wheat pastry flour, aluminium-free baking powder, sea salt, sunflower oil (or other light oil), soymilk (unsweetened and plain ), pure maple syrup, sweet corn (divided in half and i used frozen and thawed it out), cayenne pepper, red cornmeal (or you can use blue if you like ), whole wheat pastry flour, aluminium-free baking powder, sea salt, sunflower oil (or other light oil), soymilk (unsweetened and plain ), pure maple syrup, cayenne pepper

greens (doesn tsp need to be cooked) drained and squeezed thoroughly to remove liquid. you can use 1 1/2 to 2 cups of your leftover cooked greens., roasted red peppers, diced, onion, minced, bacon,cooked and crumbled, pepper jack cheese, grated, salt , pepper, hot pepper sauce, optional use whatever you use to season greens if they aren tsp already. season to taste., cornbread stuffing mix , may substitute cooked and crumbled cornbread, eggs, beaten

mayonnaise (best foods or hellmann s or vegenaise), catsup, dill relish, sweet pickle relish, dried onion flakes , to taste, garlic powder, lemon juice (we use both, to taste, the balsamic really adds nice flavor) or 1/4 tsp balsamic vinegar (we use both, to taste, the balsamic really adds nice flavor), black pepper , to taste, dark rye bread (caraway or not, it s up to you, but we prefer it without), butter, sliced deli pastrami, sauerkraut, drained well (we prefer bubbie s naturally fermented kraut), sliced provolone cheese or 1 -2 oz swiss cheese or 1 -2 oz monterey jack cheese

mayonnaise (best foods or hellmann s or vegenaise), catsup, dill relish, sweet pickle relish, dried onion flakes , to taste, garlic powder, lemon juice or balsamic vinegar, black pepper , to taste, dark rye bread (caraway or not, it s up to you, but we prefer it without), butter, sliced deli pastrami, sauerkraut, drained well (we prefer bubbie s naturally fermented kraut), sliced provolone cheese or swiss cheese or monterey jack cheese

water, flour, farina (smeed), pancake mix (must say complete, just add water on the box), yeast, sugar, unsalted butter, syrup (attar middle east, palestine), walnuts or 1 1/2 cups pecans, powdered sugar, coconut, shredded, cinnamon

bread, toasted if desired, see recipe, butter (or however much you sue, this is just so you get a nutritional analysis for more than just bread), honey (as above)

butter recipe yellow cake mix , i use duncan hines, butter, softened, water, eggs, sized milky way bars or 3 large milky way bars, evaporated milk, sized milky way bars or 2 large milky way bars, sliced, butter, evaporated milk

jiffy corn muffin mix, self-rising flour (i think ap would work, too, using the muffin mix), shred sharp cheddar cheese, dill weed (she used quite a bit of fresh, rough chopped), eggs, milk to consistency of cornbread batter (sorry - never measure this...1/4 cup to start) (butter would be good), melted butter

crumbled cornbread, dry whole wheat bread, cubed, onions, chopped, celery ribs, chopped, fat-free chicken broth, poultry seasoning, ground sage, black pepper, egg substitute, fresh parsley, chopped, reduced-fat pork sausage (optional)

ground chicken breast, onion, chopped, garlic cloves, minced, chili powder, dried oregano, cumin, fire-roasted tomatoes, diced (or any you like ), tomato sauce, water, beer (optional), v-8 vegetable juice (optional it depends on how thick or thin you like it, or if you have it on hand. you can sub water, ), red kidney beans, drained (when doubling use 1 each light and 1 dark kidney beans), pinto beans, drained (when doubling use a can of black beans), sugar, salt, extra virgin olive oil

bacon , pre-cut it into little pieces (freeze it for a few minutes for easier cutting), green pepper (chopped or sliced thin), onion (chopped or sliced thin), garlic cloves, minced (or if i run out-garlic powder equalling 3 cloves garlic), kidney beans, undrained, worcestershire sauce, salt (i like sea or kosher), polish sausage, sliced (you can put any kind you like or up to a lb- we like the skinless kielbasa), vinegar, sugar, cooked rice

boneless chicken breasts, yogurt, minced ginger, minced garlic (fresh or in a jar), white pepper, cumin powder, mace, nutmeg, cardamom powder, red chili, turmeric, lemon juice, vegetable oil, melted butter, tomato paste, tomato puree, tomatoes, chopped, ginger paste, garlic paste, green chilies or 2 tsp desired hot pepper, red chili powder, i used 1), green cardamoms, salt , if you wish, butter, cream, fenugreek seeds, ginger , julienned, honey , if you wish

eggs, beaten, sugar, sour cream, cream-style corn, grated sharp cheddar cheese, seeded finely diced jalapeno peppers (you can use the canned , drained ones if you wish), diced onions, vegetable oil, self-rising cornmeal

cornmeal, salt, baking soda, milk, chopped onion, eggs, cooking oil, chopped bell pepper, garlic clove, cream-style corn, grated cheese, green onion, jalapeno pepper (optional), crawfish (as much or as little as you like) or shrimp (as much or as little as you like) or crabmeat (as much or as little as you like)

white whole medium mushrooms w/stem (i do about 15-30 depending on the crowd or if just for us family), seasoned bread crumbs, melted butter, shredded chedder cheese or mottzerella if preferred, red onion diced, garlic salt (+/-), soy sauce

mrs. cubbison s prepared stuffing (1 box), mrs. cubbison s herb-seasoned stuffing cubes (1 box), jiffy cornbread mix, olive oil, celery ribs, diced, onion, diced, hard-boiled eggs, diced, garlic, minced, sage, black pepper, butter, melted, turkey broth (from your cooked bird)