31307 make your own damn instant Recipes

spaghetti, cooked, your own homemade spaghetti sauce or 1 (32 oz) jar of your favorite spaghetti sauce, ground beef, onion, diced (add only if you are using a jar or can of spaghetti sauce), italian seasoning (add only if you are using a jar or can of spaghetti sauce), basil (add only if you are using a jar or can of spaghetti sauce), salt and pepper, to taste, eggs, parmesan cheese, ricotta cheese, parsley, mozzarella cheese , to sprinkle on top of each pie

garbanzo beans (drain , but keep liquid), olive oil, garlic clove (or more for your own taste ), limes , juice of (or more for your own taste), cumin, coriander, cilantro (to your taste , i put a ton in), cayenne, salt

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

pie pastry (enough to fill 16 muffin cups, your own or from a mix), raisins, soft butter, brown sugar, salt, corn syrup, egg, lightly beaten, vanilla

pastry for double-crust pie (your own or pillsbury pie crusts), brown sugar, white sugar, cornstarch, ginger, cinnamon, vanilla, peaches, peeled and sliced, lemon juice

plain flour, sugar (white ), baking powder, baking soda, cinnamon (add to your own taste, i personally add closer to a full tbsp), salt (optional), milk, vegetable oil, eggs, vanilla, butter, cinnamon, raisins (other dried fruit), nuts , of choice

boneless beef top sirloin steaks, italian dressing, chopped fresh rosemary, uncooked pasta , cooked according to package directions, chopped spinach, alfredo sauce (buy your own or prepare using ingredients below), chopped green onion, gorgonzola, crumbled, gorgonzola (for sprinkling on top of finished dish), chopped sun-dried tomatoes, balsamic glaze (buy your own or prepare using ingredients below), white milk, heavy cream, imported parmesan cheese, grated, imported romano cheese, grated, jumbo egg yolks, salt and black pepper, balsamic vinegar, sugar

granola cereal, vanilla ice cream (or ice cream, sherbet or sorbet of choice), caramel ice cream topping (or feel free to use a topping of your own selection) or 1/4 cup chocolate syrup (or feel free to use a topping of your own selection)

pie crust (your own or pillsbury pie crust), butter, sugar, eggs, beaten, lemon juice, vanilla, shredded sweetened coconut, shredded sweetened coconut (to garnish ) (optional)

water, salt, rubbed sage, fresh ground black pepper, ground nutmeg (grind your own if you can), crushed red pepper flakes (i like to use a little less to make it more toddler friendly), ground ginger (grind your own if you can), ground pork

ground turkey, minced garlic, red pepper (chopped ), red onion (chopped ), black pepper, oregano, basil, beau monde seasoning, seasoning salt, red pepper flakes, to your own taste, salt, to your own taste, black olives, sliced, shredded monterey jack cheese, sliced mushrooms, margarine, onions, chopped, fresh mushrooms, chopped, flour, water (boiling ), chicken bouillon cubes, whipping cream, black pepper, cayenne pepper, pizza dough , of your choice

cooked meatballs (your own recipe or store bought ) or 1 lb meatloaf (your own recipe or store bought), your preference beef stock or 6 cups broth, water, condensed tomato soup, ketchup, an onion, fresh crushed garlic or 1/2 tsp garlic powder, frozen mixed vegetables, potatoes, diced, shell pasta (such as alphabet stars etc more if you prefer), salt & pepper

apples, slices (or use your own recipe for stewed apples), sugar, butter, nutmeg, cinnamon, lemon juice (fresh is best ), eggs, separated, powdered sugar, vanilla extract

frozen plain hash browns (low sodium ) or 32 oz shred your own from fresh potatoes, morton lite salt, pepper, diced cooked chicken breasts, sliced mushrooms, fat free sour cream, low sodium chicken broth, reduced-fat reduced-sodium condensed cream of chicken soup, instant herb ox low-sodium instant chicken bouillon granules, chopped onions, chopped sweet red peppers, garlic clove, minced, paprika, sliced almonds (optional)

fat free cream cheese, sugar substitute (splenda ), skim milk, vanilla extract, cool whip, graham cracker pie crust (your own , or ready crust two extra servings size), cherry pie filling , no sugar added type, lucky leaf, nuts , any kind not included in ww points (optional)

eggplants , sliced crosswise into 7 . 5 mm slices, light olive oil, mozzarella cheese, sliced, basil pesto (your own or bottled ), tomato puree (your own or favourite bottled), virgin olive oil, balsamic vinegar, basil

red snapper fillets, skin on, seafood seasoning (store-bought, your own recipe or seafood seasoning mix), flour, clarified butter, fish stock or 1 cup clam juice, crabmeat , picked over for shells (16 oz), butter, room temperature, sun-dried tomato packed in oil, minced, salt, fresh basil, minced, cayenne pepper, garlic , roasted

tabouli mix (prepared from the deli or use your own recipe), diced seeded cucumber, diced smoked chicken breast, ripe firm tomatoes, olive oil, hummus (prepared from the deli or use your own recipe)