4 minute really Recipes

preheat oven or toaster oven (saves electricity!) to 425o f., grease a nine-inch-square baking pan , ideally with lard., in a large mixing bowl, beat the bejeesus out of 1 large egg., whisk in 1 cup milk and two tbsp maple syrup or honey (but really, you want maple syrup)., american maple syrup , not that inferior canadian stuff)., sift in 1 cup whole wheat flour , 3/4 cup corn meal (either the regular stuff or masa de harina, e.g. maseca brand, for an even earlier american flavor), and 1 tbsp baking powder., add 1 tsp salt and stir forcefully with whisk or spoon until complete and harmonious integration is achieved., then mix in three tbsp of oil or melted lard with as few strokes as possible. (it s all in the wrist.), spoon into the waiting pan and smoosh and smooth it until it s flat as kansas, then bake it for twenty minutes., it can be cut and served immediately after removal from the oven. a good, flat metal spatula does wonders for removing hot cornbread from the pan., leftovers tip: cut a piece of cold cornbread in half , heap a spoonful of hot salsa on each half, top with a slice of cheddar or jack cheese, and heat it in the toaster oven until the cheese is all melted and bubbly., read more : http://www.vianegativa.us/2009/07/early-american-hotbread-the-best-cornbread-recipe-ever/#ixzz0r8lengmy, under creative commons license : attribution share alike

baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but i really prefer to make my own and it s really so easy), melted butter, salt , garlic and pepper to taste, mix ingredients together ; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (i used my non-stick popover tins). i feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. i also think the butter helped brown the hash browns as they baked. don tsp press the hash browns too thin, or you ll have trouble releasing the finished product., bake at 400 degrees for 15 minutes or until the hash browns begin to brown., meat mixture, sausage links (i used 4 precooked patties, diced), onion, diced, red pepper, seeded and diced, grated cheese of your choice (i used a mexican cheese blend), any other filling choices you may want , but remember you have limited space in the hash brown cups, fry the sausage , onion and red pepper in about a tbsp of butter until cooked through., layer the meat mixture in the bottom of the partially cooked hash brown cups., sprinkle the cheese over the meat mixture. top with egg filling., egg filling, eggs, half and half or heavy whipping cream, salt and pepper to taste, a pinch of cayenne for some heat, optional, grated cheese of your choice (i used a mexican cheese blend), chopped fresh chives or green onion, for topping at serving, whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don tsp overfill, as this filling will puff up while baking and you don tsp want it to overrun the sides of the baking dishes. top with more grated cheese.

flour, salt and pepper, chicken breast, boneless, skinless , cut into strips, olive oil, mushrooms, sliced (portabella or other), shallot, minced, garlic cloves, minced, marsala, fresh lemon juice, pepper, cold water, cornstarch, chicken broth