6768 me do it ed Recipes

All-purpose flour, Unsweetened cocoa powder, Chocolate, cook -and-serve pudding and pie mix, Baking powder, Salt, Butter substitute (such as i can tsp believe it s not butter for baking) or 3/4 cup unsalted butter (such as i can tsp believe it s not butter for baking), Granulated sugar, Eggs, Milk, Vanilla extract, Heavy cream, Semi-sweet chocolate chips, White baking chocolate , broken apart, Vegetable oil

Day boat scallops, Freshly squeezed lime juice, Good-quality extra-virgin olive oil, Vanilla salt, Freshly grated ginger, Mint leaves , sliced into chiffonade, Make vanilla salt , all you do is scrape out the insides of a vanilla bean and put it into a 1/4 cup of salt. let it sit for 2 days and it ll be ready to use. easy

Lukewarm water (90of to 100of), Dry yeast or two 0.6-oz packages fresh yeast, crumbled, All purpose flour (i use king arthur bread flour), Extra-virgin olive oil, Coarse sea salt, Note: i have found that adding anywhere from 1-2 tsp. of salt (table salt works just fine) to the flour while making the dough works as good or better than the coarse salt on top. it depends on your taste. i would suggest adding 1 tsp. of salt to the flour and maybe lightly adding the coarse salt before baking. or forgo the coarse salt altogether and add 1.5 tsp of salt to the flour for the dough. bread does needs salt to have a good taste., Note 2: drizzle with olive oil before baking., Note 3: you can knead with a little olive oil to keep from adding more flour and prevent dryness., Add herbs of your choice and/or a grated favorite cheese. i have used rosemary, oregano, basil, red pepper flakes, cracked black pepper, asiago, and parmesan in various combinations and it all worked out well.

Homemade applesauce, Apples, Water, Sugar(brown or white ) i left it out and it tasted fine., Cinnamon and nutmeg...to your taste.

Basic mashed potatoes, Russet potatoes, peeled and diced, Yukon gold potatoes, peeled and diced, Butter, Heavy cream, Salt and ground black pepper, to taste, Place both varieties of potatoes in a large pot ., Add enough cold water to cover the potatoes by about 1 inch., Bring to a boil over high heat, then lower to medium-high to maintain a low boil., Cook until tender , about 25 minutes., Meanwhile , during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. once the butter melts, mix well and set aside., Drain the potatoes. if you have a potato ricer , use it to rice the potatoes into the cooking pot. alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher., Season the potatoes with salt and pepper., Use an electric mixer or whisk to lightly beat the potatoes. whip in half of the butter and cream mixture, then continue adding more to reach desired consistency., Season with salt and pepper.

All purpose flour, Lg eggs, Salt, Milk...i add 1 cup of milk and mix it in well and then i add more milk to make it a nice thin batter

Chocolate wafer crust, Chocolate wafer crumbs, Chocolate malted milk balls, coarsely chopped, Unsalted butter, melted, Ice cream filling, Premium vanilla ice cream, softened, Chocolate malted milk balls, coarsely chopped, Malted milk powder - plain (you can find it in the ice cream topping section, at least that s where i found it, its white powder), Chocolate glaze, Heavy cream, Chocolate malted milk powder (like ovaltine), Godiva dark chocolate, chopped, Light corn syrup, Heavy cream, Chocolate malted milk powder, Granulated sugar, Chocolate malted milk balls

Sugar, Light corn syrup, Water, Salted cashews (pieces are fine, and cheaper!), Butter, Baking soda, You really should have a candy thermometer for this. otherwise, use a cup of ice cold water: when you drop some of the liquid into it and it becomes a spindly piece that cracks, that is the right stage (hardcrack) to stop and spread it out to cool., Have ready a flat sheet pan (like an airbake cookie sheet so no lip is in the way) that is greased well, plus a flat spreader or long flat heat resistant spatula

Yellow bell pepper (diced ), Red bell pepper (diced ), Orange bell pepper (diced ), Black beans (drained and rinsed ), Fresh tomatoes (diced ), Ro-tel tomatoes (or mexican stewed, chop these and add the juice), Garlic cloves (chopped ), Corn (drained ), White shoepeg corn (drained ), Fresh cilantro (i chop a good sized handful in the food processor and throw it in), Cayenne pepper, Garlic salt, to taste (i use about 1/2 tsp), Salt and pepper, Hot pepper (chopped , i almost never use it because then my kids won tsp eat it, but if you like it hot, go for it!) (optional)

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

Hamburger, Garlic ( i used a press), Salt and pepper to taste, Bread--put it under the facet to get it wet. ring all the water out and crumble it up over the meat., Dry bread crumbs, Egg, Red pepper flakes ( more if you like ), Grated parmesan cheese, Meat will be almost white from the cheese. you can control the cheese if you want a smaller amount. this is very tasty .

Several years ago my sister (jan) and myself where playing with biscotti recipes. we came up with a very easy and simple way to make biscotti ( a semi sweet scone like bisquit), we used about 4 cups bisquick and about 1 cup sugar (use what fits your taste),1 cup chopped pecans and 1 cup chopped dried cranberries. mix the ingredients well (with enough milk to make a thick dough) and put on a non stick baking sheet. form the dough into a half moon shape and bake. let cool, slice and drizzle with an icing made from melted chocolate or powdered sugar, vanilla and milk mixed thick ( imperial icing). we made several kinds and this is the 1 we liked best. i hope you try this easy way, it is good., I found a hard biscotti recipe and you can see it below and it is the real way to make biscotti., We didn tsp cook the biscotti twice , because we liked it baked once. biscotti is baked once whole and then sliced and baked again. it comes out pretty crisp.

Cobb salad with grilled chicken, Mercury , in dallas, Special equipment 4 four-inch ring molds approximately 2 inches tall, Champagne vinaigrette 1/4 cup champagne vinegar, Egg yolk, Creole mustard, Canola oil, Salt and freshly ground pepper to taste, In a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., Salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, Hard-boiled eggs, grated, Ripe tomato, peeled, seeded, and diced, Cooked bacon, diced, Blue cheese , preferably roquefort, Approximately 1 cup champagne vinaigrette (recipe above), Head romaine , cut in julienne strips 2 inches long, Salt and freshly ground pepper to taste, In a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., When you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., Chicken 4 boneless chicken breasts, approximately 6 oz each, Basil oil (for garnish , optional), Chile oil (for garnish , optional), Grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., Unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., Warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., This recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

Cobb salad with grilled chicken, Mercury , in dallas, Special equipment 4 four-inch ring molds approximately 2 inches tall, Champagne vinaigrette 1/4 cup champagne vinegar, Egg yolk, Creole mustard, Canola oil, Salt and freshly ground pepper to taste, In a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., Salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, Hard-boiled eggs, grated, Ripe tomato, peeled, seeded, and diced, Cooked bacon, diced, Blue cheese , preferably roquefort, Approximately 1 cup champagne vinaigrette (recipe above), Head romaine , cut in julienne strips 2 inches long, Salt and freshly ground pepper to taste, In a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., When you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., Chicken 4 boneless chicken breasts, approximately 6 oz each, Basil oil (for garnish , optional), Chile oil (for garnish , optional)

Rinse the rice , you can either place it in a fine-mesh strainer and rinse under cool water or place it in a medium bowl and repeatedly fill the bowl with water while swishing the rice around, then carefully drain off the water. in either case, you must rinse until the water runs clear. adjust the spiciness of this dish by including the minced ribs and seeds from the chiles., Sweet soy sauce kecap manis , a dark brown, syrupy-thick indonesian sauce, is often called sweet soy sauce. it is sweetened with palm sugar and sometimes seasoned with various other ingredients, such as garlic and star anise. in indonesia it s used in marinades, as a flavoring in dishes and as a condiment. kecap manis can be found in asian markets and stored indefinitely in a cool, dry place., Water, Jasmine , basmati, or other long-grain white rice , rinsed (see note), Fresh thai , serrano, or jalapeno chiles , seeds and ribs removed, chiles minced (see note), Shallots , peeled and quartered, Garlic cloves , peeled, Vegetable oil, Sweet soy sauce (see below), plus extra for serving, Salt, Cucumber , peeled , halved lengthwise, and sliced 1/2 inch thick, Tomatoes , cored and sliced into 1/2-inch-thick rounds, Eggs , cracked into 2 small bowls (2 eggs per bowl), Ground black pepper, Scallions , sliced thin, Recipe fried shallots (see related recipe) (optional)

Okra (better if it s fresh, but it can frozen, just make sure you thaw it first), Potatoes, Onion (white or yellow ), Canola oil, Corn meal, Salt & pepper to taste

Go to the crafts store., Purchase 1 or more bags of dried fruit, some plaster of paris, brown paint and a disposable cake pan., Go home ., Unwrap the dried fruit , carefully folding the wrapper inside-out and placing it at the bottom of your trash can. better yet, send it through your personal paper shredder and use it for insulation in the attic., Mix the plaster of paris with water and pour into the disposable cake pan. place dried fruit on top, gently pushing in so it looks baked in the batter. let dry., Take your fruitcake out of the disposable cake pan ., Cover the top, bottom and sides with brown paint, avoiding the fruit., Wrap your fruitcake in festive , colored saran wrap and finish with a bow. i like using red wrap because it gives a warm glow to the fruitcake., Give your fruitcake to someone you want to impress. when they lift it, they ll say, wow! you must have made a really rich fruitcake! don tsp forget to smile and say, oh, its paris-style fruitcake., Worry about someone trying to eat your fruitcake. nobody actually eats fruitcake... that s just a rumor. just so you know, the dried fruit won go bad because it has the same preservatives as twinkies, which have a shelf-life of about 237 years.