29362 maize meal mielie cup Recipes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

and a half cup of self- raising flour, half cup of sugar, half tsp of baking powder, half cup of milk, a quarter cup of oil, egg, half cup of chocolate chips (do not shred)

corn syrup, natural peanut butter, gluten-free chocolate chips, divided, chopped almonds, chopped cashews, gluten-free oatmeal, crispy rice cereal, flax seed meal

potatoes, peeled and diced, alligator meat, onions, green onions, fresh parsley, head garlic, celery, oil for frying, eggs, dried savory, salt, black pepper, cracker meal

leeks, ground lamb, eggs, matzo meal, salt to taste, white pepper, garlic, crushed, oil for frying

active dry yeast, warm water (105 to 115 degrees ), rye flour, all-purpose flour, salt, rye meal (pumpernickel flour)

fresh, ground pork sausage, egg, beaten, cracker meal, dried sage, ketchup, white vinegar, brown sugar, soy sauce

roman meal bread, toasted or grilled, pesto, mozzarella cheese , cut into 1/2-inch pieces, roma tomatoes , cut into 4 slices each, fresh basil leaves, bamboo skewers

roman meal bread, toasted, mascarpone cheese, sugar, fresh lemon zest, vanilla extract, cherries, pits removed, blueberries

eggs, beaten, skim milk, canola oil, unsweetened applesauce, vanilla extract, whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, salt

flax seed meal, water, sugar, canned pumpkin puree, applesauce, all-purpose flour, whole wheat pastry flour, baking soda, ground cinnamon, salt, baking powder, ground nutmeg

dry pancake mix, flax seed meal, skim milk, eggs, fresh or thawed frozen blueberries

whole wheat flour, rolled oats, cornmeal, flaxseed meal, brown sugar, baking powder, baking soda, egg, beaten, buttermilk

egg, milk, vegetable oil, self-rising corn meal mix, cream-style corn, sour cream

all-purpose flour, whole wheat flour, flax seed meal, rolled oats, plus extra for garnish, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, dark brown sugar, pumpkin puree, nonfat plain yogurt, eggs, molasses, unsweetened applesauce, canola oil, vanilla extract, golden raisins (optional), chopped walnuts (optional), pumpkin seeds for garnish (optional)

watermelon to yield about 12 cups chopped fruit, cranberry juice, peeled, seeded and small-diced cucumber, golden delicious apples, or 2 cups, small-diced, red bell peppers, or 1 1/2-cups, small-diced, red onion, or 3/4-cup, small diced, leaves from 10-12 stems of fresh mint, or 1/2-cup, finely chopped, stems of fresh parsley, or 1/2-cup, finely chopped, juice of 2 limes, sherry vinegar, jalapeno pepper, salt

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.