6768 me do it ed Recipes

Flour, Baking soda, Salt, Butter, softened, Sugar, Brown sugar, Eggs, Vanilla, Crisp rice cereal, Oatmeal, Sweetened flaked coconut, Chopped nuts (peanuts and pecans), Raisins, Chopped chocolate candy bars (do not use hard candy, candy corn, licorice or gummy candy) or 2 -3 cups decorative candies (do not use hard candy, candy corn, licorice or gummy candy)

Everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., First silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., As the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., Kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., Once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., Popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., Silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., Because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., If you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

Extra large egg (egg white only), Cornstarch, Soy sauce, Boneless skinless chicken, cut in 1-inch bite size pieces (i use a mix of thighs and breasts), Sesame oil (to saute the chicken), Peanut oil , to saute the chicken (vegetable or canola oil will work fine, do not use olive oil), Unsalted whole cashews, Peanut oil (vegetable or canola oil will work fine, do not use olive oil), Soy sauce, Chicken broth, Sherry wine (do not use cooking sherry or cream sherry, just use a cook dry sherry), Sugar, Red pepper, very very thin sliced in 1-2-inch pieces, Diced scallion, white and green parts, Crushed red pepper flakes, Rice (use your favorite, i serve about 1 cup per person, you can make more if you like ), Water chestnuts, cut in thin strips

Cheese, cut into cubes (1/2 package of velveeta ), Fresh broccoli , il use 1 bunch or 5 cups frozen broccoli, White wine, Shredded carrots, Chicken stock (or you can do no bouillon cubes and use ) or 6 chicken bouillon cubes, in the same amount water (or you can do no bouillon cubes and use ), Pepper

Sugar cookie recipe, After trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., Butter, softened, Cream cheese, softened, Sugar, Egg, Vanilla, All purpose flour, In large mixer bowl combine all cookie ingredients , except flour., Beat at medium speed , scraping bowl often until creamy., Reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., Divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., Heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., Url : cookiedecorating.com, Chocolate cut-out recipe, Yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., Butter, Sugar, Egg, Vanilla, All purpose flour, Unsweetened cocoa, Baking powder, Baking soda, Salt, In large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., Refrigerate dough about 1 hour or until firm enough to roll., Preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., Cookie sheets ; cool completely., Url : cookiedecorating.com, Run sugar, Run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., Powdered sugar, Meringue powder, Gum arabic, Cream of tarter, Water, Water, First , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), In small mixing bowl, combine water, meringue powder and cream of tarter., Beat until stiff peaks form ., In separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., Beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, Divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., Remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., Royal icing, Is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., Meringue powder, Powdered sugar, Water, Vanilla extract (use clear vanilla if you want a pure white icing), Almond extract, Beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

Spaghetti (dry weight, 400-500g), Olive oil, Sweet onion , quite large, chopped, Mushroom, cleaned and stalks trimmed, Anchovy fillets, straight from the tin, not rinsed, chopped, Garlic, finely chopped (or more , to taste), Cornstarch or 2 tsp cornflour, Lemon juice (freshly squeezed , or use lime juice which is even better), Creme fraiche (or thick sour cream), Snails (usually 2 x 200g tins for me, i.e. 400 g), Parsley, finely chopped, Walnuts , toasted in a pan, chopped, Parmigiano-reggiano cheese (or pecorino), Black pepper, coarse (or more ), Salt (to taste)

Sultanas, Stoned chopped dates, Bicarbonate of soda, Butter (plus extra for greasing ), Brown sugar (bear with me), Self-raising flour , sifted, Butter, Double cream, Brown sugar (still bear with me!), Orange , zest of

Spanish chorizo , sausage links cut in 1/4-inch slices (the firm chorizo, mexican chorizo is the soft version), Boneless skinless chicken thighs, cut in large pieces, Pork chop , cut in cubes don tsp dice too fine (1-inch thickness, and yes i just ask the guy behind the meat counter for 1), Ham , cut in cubes don tsp dice too fine (1/4-inch thickness, and yes again, i just get a slice from the deli), Shrimp, peeled and tails on (personally i remove mine, but traditionally they are left on), Cod, cut into large pieces (use could use halibut too, any firm white fish), Clams , cherrystone if possible my seafood guy will always clean them for me (rinsed well in a pan of water), Mussels , my seafood guy will always clean them for me (rinsed and cleaned well), Bell peppers, cut in strips (i like to use 1 green and 1 red pepper), Scallions, chopped (green and white parts ), Onion, chopped, Minced garlic, Olive oil, Arborio rice, Chicken broth , sometimes i use a bit more broth (stock if you have home made would be even better), Saffron, Fresh parsley, chopped, Bay leaf, White wine, Lemon juice, Frozen peas, Salt, Pepper, Lemon wedge, Parsley

Lean ground beef (or turkey), Stove top chicken flavor stuffing mix (trust me, the chicken flavor tastes best!), Eggs, Water, Lipton beef and onion soup mix

Tomatoes (1 large hothouse tomato works for me) or 2 small , thinly sliced into discs (1 large hothouse tomato works for me), Head garlic, minced, Butter, Water, Polenta, Salt, Olive oil, Cracked black pepper

Baby lima beans , sorted and rinsed, Dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), Chuck roast (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don tsp use that fatty cholent plate and do put some bones in), Onion, chopped, Pot barley, washed, Dry lentils , sorted and rinsed, Paprika, Salt, Ground black pepper, Ground ginger, Potatoes , scrubbed

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 .

French bread (1/2 inch thick ), Light mayonnaise or 1/4 cup salad dressing, Chopped bell peppers, Chopped green onions, Tomatoes (to garnish, sliced into 4 slices each), Whole cilantro leaves (for garnish ), Chopped fresh cilantro (i wouldn tsp leave out the cilantro for anything-it really makes this appetizer, for me) or 1 tsp parsley, if desired (i wouldn tsp leave out the cilantro for anything-it really makes this appetizer, for me), Shredded colby-monterey jack cheese (2 oz)

Roma tomato, cut in small dice, Diced red onions, Diced red bell peppers, Salt (or to taste), Black pepper (or to taste), Lime , juice of, Ground beef, Tropical-flavored teriyaki sauce (soy vay brand island teriyaki recommended), Mild pepper sauce (try me tiger sauce brand recommended), Garlic powder, Beef base, Tropical-flavored teriyaki sauce (soy vay brand island teriyaki recommended), Mild pepper sauce (try me tiger sauce brand recommended), Red wine, Minced jalapeno (or to taste), Red wine vinegar, Lettuce leaves, Leaves fresh basil

Corned beef, Fresh ground black pepper, Dried thyme, Bay leaf, Sliced carrots, roughly sliced, Golden onions, sliced, Celery ribs, sliced, Fresh beets (optional), Potatoes , cut into pieces, Parsnips, cut into pieces (i know . stick with me. trust me.), Turnip, cut into pieces. ditto about the parsnips, Green cabbage, quartered

Vegetable oil or 3 cups olive oil, Garlic cloves, crushed, Vinegar, Potatoes, boiled and mashed or 2 1/2 cups moist breadcrumbs, Salt and pepper

Chicken, cut in pieces, Egg whites (whole eggs for me) or 1 whole egg (whole eggs for me), Seasoned bread crumbs (panko definitely) or 1 cup panko breadcrumbs (panko definitely), Flour, Freshly chopped parsley, Garlic powder, Onion powder, Paprika (optional), Flour, Salt and pepper

Grape leaves , pull out 1 bunch and rinse well and pat dry, Dozen of under 20 count shrimp, peeled and deveined, tails off, X 1 x 1 chunks of smoked mozzarella cheese or thick sticks of, Feta (too salty for me) or a red pepper jack cheese( my favorite), Lemon juiced, Grated rind of 1 lemon (1/2 tsp or less ), Extra virgin olive oil, Unsalted butter, Generous pinch of red pepper flakes