503 is it Recipes

What is grouprank, Grouprank is a way we measure a member s contributions to the group recipes community., Grouprank works on a logarithmic 0-10 scale. this means that increases in grouprank take more and more contributions as you work your way up the scale. for instance, it is very easy to move from a grouprank 2 to a grouprank 3 but much more difficult to move from a grouprank 6 to grouprank 7.

Chicken wings disjointed , tips reserved and frozen for use in homemade stock, keep joints 1 and two *drummies and skinnies in our house* for the marinade, Equal parts of fresh lime juice , soy sauce (about 3/4 cup each for 3 lbs. of wings; 1 cup each for 4 lbs.), Dark spiced rum , increase if making larger portion, Fresh minced garlic and grated fresh ginger, aim for twice the amount of garlic to ginger ratio, i.e. 3 tbsp of garlic and 1 1/2 tbsp of ginger is recommended for 3 lbs. of meat, Dried thyme, Allspice, Cayenne pepper, Pickapeppa sauce, Vegetable oil (peanut for deep frying), Seasoned flour (2 tsp of adobo seasoning and 1 tsp of cayenne pepper to every 3 cups of flour)

All-purpose flour, Baking powder, Butter, softened, White sugar, Egg yolks, Lemon zest, grated, Egg whites, White sugar, Cornstarch, Red currants (or other fresh berries)

Butter, Flour (sub your desired thickener, as appropriate, for allergies or intolerances), Stock (low sodium broth can probably be used)--veggie or chicken is usually best, i think, Milk (lowfat is okay), Salt and pepper, Whatever your of is needed to be...(ie mushroom, celery, chicken, onion, potato, broccoli, cauliflower, etc) finely chopped

Head iceberg lettuce, chopped and shredded, Hard salami (hormel or genoa is good for this, ask your deli to slice into 1/4 inch-thick slices), Tomatoes, chopped, Part-skim mozzarella cheese, shredded, Italian dressing (my fave is kraft, and you can use light or fat-free instead)

Boneless beef chuck roast, Beer (1 can is optional), Carrots or 6 parsnips, cut into 2 inch pieces, Onion, quartered, Pepper, diced, Mushrooms, halved, Dried onion flakes, Thyme, Bay leaves, Salt and pepper, Butter, Flour

Graham cracker crumbs, Maple syrup, Almond extract, Silken tofu, Sugar, Tahini, Salt, Lemon juice, Lemon zest, Almond extract, Cornstarch, Soymilk (rice milk is also ok), Almonds (optional)

Lanas what is it.. lower- fat- no-yeast sweet- biscuit- bun, Plain flour, Baking powder, Baking soda, Salt, Sugar, Brown sugar, Cinnamon, Cold butter, Egg, beaten, Applesauce, Sour cream, Milk to make a good stiff dough, Glaze, Powerered sugar, Real butter(melted ), Tiny amount of sweet milk (if needed) it should be a rather thick glaze)

Sugar, Certo liquid pectin, Red bell peppers , 3 cups fine chopped rough chopped seeds and stem removed, Fresh raspberries, frozen without syrup is fine too, Ghost bell peppers, Habaneros, Vinegar , 5 percent acidity (your choice or red wine-white ), Pomergranate juice or 1 cup apple juice

Boneless skinless chicken thighs, Bonless skinless chicken tenders, Olive oil, Crushed red pepper flakes, Cremini mushrooms, sliced, Garlic cloves, minced, Beef broth, Chopped cilantro or 2 tbsp flat leaf parsley, Chopped basil, Crushed tomatoes or 1 (32 oz) can whole tomatoes, squeezed, Egg noodles (homemade or frozen from store is best , but dried will do just fine) or 1 lb fettuccine pasta (homemade or frozen from store is best, but dried will do just fine), Freshly grated parmesan cheese or romano cheese, Crusty bread

Ground sirloin (i use 92/8), Healthy tomato soup (fat free or low sodium, 1/2 of a can), Homemade breadcrumbs (use any whole wheat bread that is 35 calories), Egg whites, Chopped onions or 1 tbsp minced onion, Garlic powder, Salt (there is in the soup, we just add a little extra for added flavor.), Ground black pepper

Lasagne pasta, Mozzarella cheese, sliced, Provolone cheese, sliced, Parmigiano-reggiano cheese, grated, Carrot, small dices, Garlic cloves, Celery ribs, small dices, Onion, small dices, Chopped fresh parsley, Olive oil, Italian sausage, Ground beef, White wine, Tomato paste, Crushed tomatoes, Salt, Pepper, Fresh basil leaf, Whole milk, Melted butter, Flour, Salt, Pepper, Nutmeg, Parmesan cheese, grated, Fresh parsley, chopped finely

Chicken breasts , blsl, Clam juice, Your choice of sesonings

Dried cannellini beans, Olive oil , plus 2 tsp , divided, Thick slab bacon (optional), Onion, chopped, Garlic cloves, crushed, divided, Tomatoes, peeled, seeded, and chopped, Chicken stock, unsalted (refer to note # 1 below), Salt and pepper, Shell pasta, Fresh oregano or 1 tbsp dried oregano, Fresh rosemary or 1 tbsp dried oregano, Spice essence, Paprika, Onion powder, Salt, Cayenne pepper, Garlic powder, Dried oregano, Black pepper, Dried thyme

All-purpose flour, Sugar, Grated lemon rind, Vanilla extract, Egg yolk, Unsalted butter, chilled and cut into 1/4-inch bits, Softened cream cheese, Sugar, Flour, Grated lemon rind, Grated orange rind, Vanilla extract, Eggs plus 1 egg yolk, Heavy cream

Whole wheat flour, All-purpose flour, Oat bran flour (not absolutely necessary, but increases health qualities), Dry buttermilk (i use safco...can be bought in most groceries, baking aisle), Salt, Baking powder, Baking soda, Sugar (or can substitute splenda ), Butter-flavored sprinkles (i used butterbuds from spice aisle in grocery), Vegetable oil

Top round london broil beef (ours was a montana steer named clyde), Cream of chicken soup, Water (karen omits this for thicker gravy), Beef base (karen only used 1, but also had onion soup mix, which i ommitted. maybe i over did it here.), Peeled and chopped medium carrots, Onion, peeled and chopped into large chunks, Onion powder, Fresh mushrooms (that is going to seem like a lot. you might want to tone it down if you have little ones.), Apples, large chunks, Lime juice, Black pepper, Table salt, Dried ground sage, Diced garlic cloves, sections

Apple tartin, Quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., I over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, Apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.