6315 jenny helper only easier Recipes

mashed potatoes (it s easier to use instant potatoes, and to make them with chicken broth instead of milk to cut calo), prepared mustard (optional), low fat cottage cheese, cooked ham, cubed, low-fat cheddar cheese, crumbled (or just get some of the pre-grated in a package. again, easier.)

fresh baby asparagus (you ll need about 18 stalks depending upon size), chopped scallions (2 or 3 stalks ) or 1/3 cup fresh sliced chives, slightly beaten eggs, flour, half-n-half , light cream or milk, frozen spinach - drained really well of its water and thawed, shredded cheese , use a combination of two or more cheeses such as goat, swiss and gouda or swiss, cheddar and monteray jack for some pizazz., pie crust (pre-made ok to use...so it s ok to cheat on this step my peeps), salt, fresh cracked pepper, garlic powder, nutmeg (preferably fresh if possible), homemade rustic pastry shell, flour, salt, chilled shortening, butter, freshly grated parmasean cheese, equipment needed : 1 working oven at 450 to start, fresh chicken eggs just laid (just kidding), bag of dried beans out of their plastic, tin foil to help with baking pie shell blind (not you but the pie shell of course), steamer for asparagus, couple of bowls to make work easier and a cookie sheet to make clean up easier by placing cookie sheet under pastry shell when baking quiche in avoiding any spills that may occur.

lean ground beef (or your preferred type ), water, milk, elbow macaroni, cheddar cheese (shredded, plus more for topping , if desired), cornstarch, paprika, onion powder, garlic, salt, sugar

lean ground beef, chopped onion, garlic clove, minced, zucchini, sliced, chopped fresh mushrooms, water, spaghetti sauce, dried basil, sugar, oregano , just a pinch, uncooked spaghetti, broken into 1 to 2 inch lengths, grated mozzarella cheese or 1/2 cheddar cheese

ground beef, elbow macaroni, frozen corn, cheddar cheese, shredded, cream cheese, softened, all-purpose flour, milk, tomato sauce, dried basil, dried oregano, garlic powder, parsley flakes, kosher salt, black pepper

ground turkey or 1 lb beef, rice, soy sauce, onions or 2 -3 tbsp dried onion, garlic, minced, pepper, water, onion soup mix, oriental vegetables, drained (optional)

ground beef, browned, egg noodles, cooked, real butter, all-purpose flour, beef bouillon granules, boiling water, sour cream, dijon mustard

lean ground beef, onion, diced, garlic cloves, minced, green pepper, diced, oregano, basil, beef bouillon granules, tomatoes, broken up, tomato soup, water, uncooked pasta like penne , fusilli, elbow macaroni, parmesan cheese

ground beef, rice, soy sauce (use low sodium if possible), garlic powder, onion powder, black pepper, onion soup mix, water

ground beef, garlic clove, minced, water, beef bouillon cubes, dried onion flakes, salt, black pepper, marmite (optional), worcestershire sauce, cornstarch, egg noodles

ground beef, chopped onion, betty crocker lasagna hamburger helper mix for beef pasta, water, diced tomatoes, undrained, whole kernel corn, undrained, grated parmesan cheese, zucchini, chopped

hamburger, wide egg noodles, instant minced onion, brown gravy mix (i used tones and made 3 cups), salt (for taste ), pepper (for taste )

olive oil, chopped onion, spinach, chopped thin, tilapia fillets, easier to roll (thinner the better) or 6 -8 sole fillets, easier to rolls (thinner the better), fat-free low-sodium chicken broth (note......no salt added...there is a bit of salt in chicken broth), nonfat milk or 1 cup 1% low-fat milk, fine chopped parsley, black pepper, cornstarch , dissolved in, broth or 1 tbsp water

flour, baking soda, salt, shortening, peanut butter (slightly warmed in the microwave to make easier to stir in), brown sugar, white sugar (i used splenda), egg, vanilla, semi-sweet chocolate chips, chocolate chips (melted )

pre-baked pizza crust, olive oil, garlic, minced, shallots or mild onion, thinly sliced or minced, assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems), dry red wine (optional), gorgonzola cheese, crumbled, fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold), salt and freshly ground black pepper, to taste, pizza stone or pizza pan

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

lean ground beef, onion, chopped fine, mushroom soup, beef bouillon, egg noodles or 375 g bag broad , 1/2 - 1 bag, salt and pepper, garlic powder (optional), all purpose seasoning or 2 tsp mrs. dash seasoning mix