347 mixture white Recipes

ground beef, onion soup mix or seasoning mixture (see recipe below ), eggs, mayonnaise, heavy cream, cheddar cheese, shredded

ground beef, white bread - soaked with water, squeezed out and broken into tiny pieces, eggs, grated romano cheese, dried parsley, minced onion (optional), salt and pepper to taste, ketchup, steak sauce

butter (margerine), sugar, eggs, all-purpose flour, cream of tartar, baking soda, cinnamon (sugar mixture), white sugar (sugar mixture)

bean mixture, progresso cannellini beans, drained, rinsed, extra-virgin olive oil, progresso chicken broth, lemon juice, chopped fresh italian (flat-leaf) parsley, all-purpose flour, california chili powder, coarse sea salt (gray salt), freshly ground black pepper, egg, progresso plain panko crispy bread crumbs, shrimp mixture, uncooked shrimp, peeled (tail shells left on), deveined, extra-virgin olive oil (or as needed), garlic, thinly sliced, serrano chile, thinly sliced, fresh whole basil leaves, grated orange peel, extra-virgin olive oil

peanut butter , we used jiffy crunch, melted white chocolate , to go into mixture, white chocolate, for dipping, ghirardelli bittersweet chocolate, peanut oil can also use walnuts or 2 tsp almond oil

boneless skinless chicken thighs, bacon, cut in half, hard-boiled eggs, chopped, chopped parsley, breadcrumbs, romano cheese or 1/2 cup parmesan cheese, garlic cloves, mashed and chopped, onion, sliced, white wine, chicken broth, olive oil, for mixture, olive oil (for frying ), toothpick , to hold roll together

sugar-based curing mixture (such as morton tender quick), white sugar, cayenne pepper, onion powder, garlic powder, water, pork butt roast, ground mace, garlic powder, onion powder, smoked paprika, dried sage, dried thyme, honey

ladyfingers, canned fruit cocktail, drained and set aside juice for the gelatin mixture, white sugar, flour, egg yolks, evaporated milk, water, unflavored gelatin (2 packets), fruit cocktail syrup, water, sugar, lemon juice

mocha java coffee beans, not ground, ethiopia limu coffee beans, not ground, cold water, ground coffee , sunshine mixture (coffee beans listed above), white sugar, low-fat milk

all-purpose flour, baking powder, white sugar, salt, shortening

white mayonnaise cake, golden raisins, boiling water, baking soda, pour boiling water over raisins and soda. let set until cool., in a bowl, mix, flour, baking soda, mayonnaise, chopped nuts, add raisin mixture and mix well. pour into a greased 9 x 13 pan. bake at 350 degrees for 45 minutes. serve with a lemon sauce.

bay leaves, cooked white beans, drained, carrots, cut into 1/2-inch dice, chicken stock, cured ham, diced, freshly grated parmesan cheese, greens, a mixture of collards and savoy cabbage, onion, chopped, minced garlic, minced parsley, olive oil , plus more for garnish, salt and freshly ground black pepper, to taste, shallots, chopped, vegetable stock

white onion, chopped, red onion, chopped, yellow onion, chopped, green bell pepper, chopped, red bell pepper, chopped, anaheim chili, chopped, jalapeno, chopped, yellow pepper, chopped, garlic cloves, chopped

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

butter, room temperature, sugar, egg yolks, almond extract (or use 2 tsp vanilla), candied orange peel (or use a mixture of lemon and orange), currants, golden raisins, candied maraschino cherries (chopped ), candied pineapple, finely chopped, chopped pecans, almonds (or use 3-1/2 cups chopped pecans), fresh orange juice, egg whites, room temperature, all-purpose flour

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.

green, red, yellow & orange pepper, white onions, olive oil, salt & pepper

dried hot peppers, ground (tabasco), dried serrano peppers, ground, red dried jalapeno peppers, ground, dried cayenne peppers, ground, paprika, oregano, thyme, red pepper, white pepper, garlic powder