61370 make sweet cocktail meatballs Recipes

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

meatballs, soft bread crumbs, dry bread crumbs, milk, ground beef, sweet italian sausage, prepared marinara sauce, eggs, minced garlic, red pepper flakes, olive oil for frying, prepared marinara sauce, olive oil, onion, sliced, red bell pepper, sliced, serrano pepper, sliced, marsala wine, salt and ground black pepper to taste, assembly, italian-style hoagie buns , split lengthwise, mascarpone cheese, divided, garlic basil spread (see footnote for recipe link), shredded mozzarella cheese, divided, chopped fresh basil, divided, grated parmesan cheese, divided

cocktail franks (or small chipolata sausages), runny honey (i prefer maple syrup) or 3 tbsp maple syrup (i prefer maple syrup), hoisin sauce, sesame seeds

meatballs, chili sauce, apricot jam, dijon mustard, lemon juice

meatballs, lean ground beef, cracker crumbs, onion, salt, sauce, water, cornstarch, ketchup, brown sugar, vinegar

sweet potatoes (2 1/4 lb), sour cream, milk, brown sugar, butter or 2 tbsp margarine, softened, salt

sweet potatoes, cooked, mashed and cooled (to make 1 cup), bacon, finely chopped, milk, butter, yellow cornmeal, all-purpose flour, cheddar cheese, grated, dark brown sugar, packed firmly, baking powder, fresh thyme leaves, finely chopped (or 1 tsp dried thyme leaves), baking soda, salt, eggs, vinegar

sweet and sour sauce, brown sugar, light soy sauce, garlic powder, pepper, frozen meatballs, red bell pepper, cubes, pineappole chunks, drained

meatballs, ground beef, rolled oats, water chestnuts, drained & chopped, milk, soy sauce, egg, onion salt, garlic salt, shortening, sweet and sour sauce, crushed pinapple, brown sugar, corn starch, beef bouillon, vinegar, soy sauce, chopped green pepper

meatballs, ground chuck (i ve used 1 lb ground sirloin and 1 lb unseasoned ground pork with good results, too), garlic powder, salt, few shakes of black pepper, batter, eggs, flour, salt and pepper, to taste, peanut oil for frying, sauce, chicken stock, divided, green peppers (or any color or combination - i especially like yellow and red), cut into bite-size pieces, sweet onion, cubed, sliced water chestnuts, more tbsp cornstarch (use enough to thicken sauce to your liking), more tbsp soy sauce (to your taste ), cider vinegar, pineapple juice, white or brown sugar (i like to use 1/4 cup of each), fresh or canned pineapple, cubed

sweet onion, halved and sliced, olive oil, frozen cooked meatballs, thawed, peeled cored fresh pineapple, cored, desired chutney, red pepper flakes, hoagie rolls

meatballs, ground beef, plain breadcrumbs, milk, minced onion, salt, worcestershire sauce, egg, sauce, brown sugar , packed, cornstarch, pineapple, drained (save the juice), cider vinegar, soy sauce, smal green pepper , julienned

sweet onion, diced, green bell pepper, diced, garlic clove, pressed, olive oil, five-cheese spaghetti sauce, chopped fresh basil, frozen cooked italian-style meatballs, garlic butter texas toast, shredded parmesan cheese, shredded mozzarella cheese, toppings: shredded lettuce , chopped tomatoes, chopped bell peppers, black olives (optional)

sweet onion gratinate, sweet onions , such as vidalia or walla walla, extra-virgin olive oil, butter, bay leaves, salt, more thick slices of hearty white bread (about 3/4 lb) see note below, soft butter, freshly grated parmigiano-reggiano or grana padano (about 12 oz), best bread :a hearty home-baked or home style white bread, in sandwich loaf shape. a day old or 2 day old unsliced loaf from the bakery is perfect: cut 1/2-inch thick slices yourself. otherwise, a good quality packaged white bread is satisfactory., recommended equipment :a 12- or 14-inch skillet with a cover, for sauteing the onions, a large rimmed baking sheet such as a 12- by 18- inch half sheetcooking the onions

sweet potato pie, this 1 makes 3 9 pies, sweet potatoes or yams (about 4 -5lb), butter or margarine, softened, granulated sugar, brown sugar , firmly packed, salt, nutmeg &1 tsp of cinnamon, eggs, well beaten, evaporated milk, vanilla extract

sweet dumpling squash, peeled and sliced, hot banana pepper (whole, raw, red ) (optional), onions, thickly sliced (1/2 inch), garlic, cut off top to make roasted garlic, frozen corn (i used some i put up, but in other recipes, i have use the corn from the grocery, quart), chicken base, water, olive oil, salt, pepper, tony chachere s seasoning

sweet potatoes, cut into large pieces (about 1 1/2 lb), chicken broth (may substitute vegetable to make vegetarian), orange juice, salt (i don tsp use as we watch our sodium intake), ground nutmeg, half-and-half, chopped pecans, cayenne (optional)