8070 make anytime gravy Recipes

this is a basic master muffin recipe that is fairly plain , so we recommend adding other flavorings or fruit . this recipe can easily be halved and doubled, if desired. if doubling the recipe, mix the batter in a large bowl and take care to evenly incorporate the flavorings. we prefer whole milk yogurt, although the recipe will work with low-fat or nonfat. when storing the batter overnight in the refrigerator, you can either put it in an airtight container or, if you have space, in a muffin tin covered with greased plastic wrap. you can substitute frozen blueberries for the fresh; they must be thawed, rinsed, and dried, but they do not need to be tossed with flour., serve right away : bake the muffins for 25 to 30 minutes, as described in step 5., unbleached all-purpose flour , plus 1 tbsp (separated ), baking powder, baking soda, salt, unsalted butter , softened, sugar, eggs, plain whole-milk yogurt, fresh blueberries, all-purpose flour

milk, raisins, heavy whipping cream, sugar, dark rum, vanilla extract, nutmeg, eggs, artisan bread , preferably sourdough, in 1 squares

shredded cooked turkey, salsa, divided, sour cream, diced green chilies, flour tortillas, cream of chicken soup, shredded mexican-blend cheese, toppings: shredded lettuce , chopped tomatoes (optional)

shredded cooked turkey, salsa, divided, sour cream, diced green chiles, cream of chicken soup, shredded mexican-blend cheese

chopped peeled cucumbers, seedless red grapes, pineapple chunks, drained, chopped pecans, toasted, bacon ranch salad dressing

egg substitute, eggs, dried oregano, pepper, onion, chopped, garlic clove, minced, butter, tomatoes, chopped, crumbled feta cheese, capers, drained

chopped sweet onion, chopped green pepper, dried oregano, ground cumin, olive oil, garlic cloves, minced, kidney beans, rinsed and drained, great northern beans, rinsed and drained, pack pumpkin, crushed tomatoes, reduced-sodium chicken broth, water, brown sugar, chili powder, pepper, cubed cooked turkey breast

ground round (i use morning star soy crumbles to make it veggie) or 1 lb turkey (i use morning star soy crumbles to make it veggie), onion, chopped, minced garlic cloves, olive oil, chili powder, cumin, bell peppers, chopped (i use green & red ), brown rice, beef broth, tomato juice

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

orange juice, ripe banana, fresh strawberries (can use other fruits such as peaches) or 1 cup frozen strawberries (can use other fruits such as peaches), low-fat plain yogurt or 1/2 cup vanilla yogurt, ice cubes

english muffins, sliced in half, toasted, butter, softened, horseradish cream, drained, chopped fresh chives (optional), apricot preserves , non-sugar or, orange marmalade , non-sugar, canadian bacon (warmed ), cheddar cheese, room temp or, swiss cheese, room temp, apple, cored, cut into 4 (1/4-inch)

shredded frozen hash browns or o brien potatoes, thawed and drained, butter, melted, eggs, beaten, milk, diced cooked ham, diced green onions, shredded cheddar, salt and freshly ground black pepper

bacon cut into lardons, butter, head celery hearts chopped small, white onions chopped small, chopped clams small cans, clam juice bottled, baking potatoes extra large, dried thyme generous, heavy cream, whole milk, head italian flat leaf parsley rough chop

granola, low-fat milk, frozen peaches, brown sugar, cornstarch, ground cinnamon, orange zest, ground nutmeg, vegetable cooking spray, plain fat-free yogurt

cucumbers, sliced, onions, thinly sliced, minced fresh dill or 1 tbsp dill weed, sugar, white vinegar, water, salt

make use that your bowl and the beaters of you mixer are completely void of any grease and place them both in the freezer before starting to make the whipped cream, every 1/2 pint of whipping cream add 1 egg white and sweeten to taste.whip well, white of the egg stiffens the cream and gives it a smooth and airy taste,that can not be duplicated., enjoy

gravy mix (pioneer brown preferred), water, mushrooms, sliced, butter or 1/4 lb margarine, red wine (burgundy, merlot or cabernet are all just fine), garlic powder

my nana used to make this in the summertime and we would eat it while it was still warm; it is 1 of my favorite recipes., potatoes; peeled, cubed and boiled, onion, chopped, stalk of celery, chopped, butter or margarine, raisins, chopped, fresh dill, chopped, dried rosemary, mayonnaise, extra virgin olive oil, apple cider vinegar, salt and pepper to taste