119 mix from times Recipes

prepared lemonade (country time powdered drink mix), ice cubes, strawberry ice cream topping

people, prep time : 10 minutes, cook time : 15 minutes (2 pancakes), hobak (zucchini), julienned or cut into matchstick pieces, carrot, peeled and grated, all-purpose flour, buchim garu , korean pancake mix (if unavailable use all flour), water, olive or vegetable oil, light soy sauce, apple cider vinegar (regular vinegar okay), sugar, sprinkle gochugaru (red pepper flakes), green onion , thin slices, sprinkle toasted sesame seeds

all-purpose flour, baking powder, salt, sugar, unsweetened cocoa powder (ounces by weight)

eggs, sugar, almonds (skinned and cut in small pieces), flour, separate egg yolks from egg whites. beat the egg yolks with sugar and add the almonds. mix the egg whites with the flour until it becomes a thick substance. spoon the almond mixture in the egg white mixture and then pour everything in a buttered and floured cake pan. bake the cake in a preheated oven on 190 degrees celsius for about 45 minutes., let the cake cool down and cut it into three layers., ingredients for the filling, egg yolks, sugar, flour, milk, vanilla pod (ground ), butter, beat the egg yolks with the sugar, add flour and mix well. stir in the milk and add vanilla. cook this mixture au bain marie, stirring all the time until the mixture has thickened. remove from the fire and stir until it becomes cool again. cream the butter with a mixer and add it to the filling., spread the filling over the three layers of the cake and put the cake together again. cover the complete outside of the cake with the remained filling. decorate the cake with some almonds and let it cool down completely before serving.

cake, vegetable shortening for greasing the pans, flour for dusting the pans, food cake mix with pudding, sour cream, water, vegetable oil, eggs, pure vanilla extract, chocolate sour cream frosting, makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes, preparation time : 10 minutes, easy, recipe ingredients, butter, cut into 8 pieces, unsweetened cocoa powder, sugar , sifted, sour cream, pure vanilla extract

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

smoked paprika, ground coriander, ground cumin, ground ginger, ground turmeric, ground black pepper, garlic powder, ground allspice, ground cinnamon, ground nutmeg

dried basil, dried marjoram, dried oregano, dried rosemary, dried savory or 1 tbsp dried summer savory, dried thyme

squash, olive oil, onions, chopped, garlic cloves, chopped, leek, sliced, minced beef, dry white wine, mixed garden herbs, chopped (time, rosemary, marjoram, parsley, basil, mint, savory,... ), salt, pepper, nutmeg, ground, egg

oriental-flavor instant ramen noodles, mixed peas and carrots (i use canned but i have used frozen and at times, fresh), eggs, olive oil, soy sauce (or more to taste)

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 .

prep time 1 hr, cook time 45 min, ready in 5 hrs 30 min, original recipe yield 2 large loaves, ingredients (nutrition), cake compressed fresh yeast, warm water (110 degrees f/45 degrees cup), white sugar, butter, egg, beaten, salt, scalded milk, all-purpose flour, ground ginger, ground mace, dried orange zest, golden raisins, candied mixed fruit peel, blanched slivered almonds, egg yolk, milk

red potatoes (quartered ), low-fat cream cheese (might try chive type next time) or 8 oz fat free cream cheese (might try chive type next time), cream of potato soup (any cream soup), hidden valley ranch dressing mix, boneless skinless chicken breasts (cut into strips), fresh garlic, milk, cut up broccoli

raisins (seeded ), raisins (sultana), currants, pineapple (green candied), pineapple (red candied), cherries (red & green ), candied citron peel, lemons (candied), oranges (candied), mixed candied fruit peel, dates, fig, molasses, brandy, almonds (blanched ), pecans, butter, brown sugar, white sugar, vanilla, almond flavoring, flour, salt, baking powder, nutmeg, allspice, ginger, mace, eggs (beaten into mixture 1 at a time), currant jelly, milk

duncan hines butter cake mix, oil, sugar, eggs , 1 at a time, vanilla, sour cream, chopped pecans, brown sugar, cinnamon

graham cracker crumbs, sugar (1/4 cup), cinnamon, melted butter or 1/2 cup margarine, blueberry pie filling (two 19-oz cans will work fine), cream cheese, softened, sugar, half-and-half cream (or use milk), instant lemon pudding mix, cool whip frozen whipped topping, thawed (freeze remaining half to use another time)

butter or margarine 1 cup milk or yogart, flour pour on liquid, sugar 1 cup sugar, ts baking powder 1 cup orange juice, grated rind of 2 oranges 3 tb lemon juice, ts baking soda 4 tb rum, grated rind of 1 lemon grand marnier icing, ts salt 1/3 cup butter or margarine, eggs 1 tb grated orange rind, chopped walnuts, instructions, cream butter ; gradually add sugar and beat until light. add fruit rinds; add eggs 1 at a time, beating thoroughly after each. add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. fold in nuts. pour into greased 9 or 10-inch 2-quart tube pan. bake at 350 degrees for 1 hour. strain fruit juices into saucepan. add sugar and rum; bring to boil. pour slowly over hot cake in pan. if all liquid is not absorbed, pour remainder on later., bring butter to room temperature. mix all ingredients, adding enough grand marnier to make a spreading consistency. spread on cooled cake.