18165 more expensive elaborate fix Recipes

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

all-purpose flour, paprika, plus more for sprinkling, dried rosemary, plus more for sprinkling, garlic powder, plus more for sprinkling, dried parsley, plus more for sprinkling, dried dill weed, plus more for sprinkling, salt, ground black pepper, whole trout, cleaned, butter, divided, lemon, thinly sliced, blanched slivered almonds

plastic sandwich bag, quick oats (or more ), sugar (or more ), cinnamon, chopped dried apples, sugar (or more , or sugar substitute), sugar (or more ), cinnamon, nutmeg, brown sugar, raisins

chicken , cut into 1 inch pieces, soy sauce, cornstarch, dry sherry, ginger , if you like more (or more, i use fresh but dry works in a pinch but fresh is better), sugar, crushed red pepper flakes, cooking oil (or more ), green peppers, green onions, walnut halves

jalapeno peppers, finely chopped (more to taste if desired), onion, finely chopped, garlic cloves, minced, salsa (more to taste if desired), shredded old cheddar cheese, shredded swiss cheese (or you can eliminate this and add more old cheese) or 1 cup mozzarella cheese (or you can eliminate this and add more old cheese), chopped dill weed (fresh is best !), chopped fresh parsley, green onions, finely chopped (i cut with scissors), butter or 1 tbsp margarine, milk, butter or 2 tbsp margarine, flour, eggs, loaves round bread, melted butter or 4 tbsp margarine, garlic cloves, minced, parsley (to garnish )

skim milk (or any other milk), soymilk, fortified (substituting with any other milk is fine), butter, white whole wheat flour (while a healthy and delicious flour, substituting with any other flour is acceptable), salt (more of less to taste), pepper (more or less to taste), garlic powder (more or less to taste, alternately, 1-2 cloves of minced fresh garlic would be nice as well), onion powder (more or less to taste, alternately, 1 small onion diced and sauteed would be great in this dish), ground mustard (more or less to taste), whole wheat pasta, uncooked (approximately 10 oz, i.e. macaroni, spirals, shells, mini penne... may substitute with enriched ), cheese, sliced (i use a jack-and-colby-combo cheese that comes in 10 slices), mozzarella cheese , grated 0r cut into small cubes (may substitute with any other creamy-textured cheese, i.e. muenster, provolone, edam)

all-purpose flour, plus more for coating and pie plate, whole wheat flour , preferably stone ground, sugar, plus more for sprinkling, salt, baking powder, mace, unsalted butter, plus more for pie plate, brandy, chilled, pure vanilla extract, egg, sugar, dark brown sugar, unbleached all-purpose flour, cornstarch, ground cinnamon, freshly ground nutmeg, allspice, mace, granny smith apples, peeled, cored, and thinly sliced, brandy, vanilla extract, unsalted butter, cut into small pieces, plus more for pie plate, egg yolk, beaten

ripe peaches, kirsch (optional) or 1 tbsp peach schnapps (optional), granulated sugar, plus more, granulated sugar, for sprinkling tops, all-purpose flour, plus more, all-purpose flour , for dusting, baking powder, brown sugar, salt, chilled unsalted butter, cut into pieces, plus more, unsalted butter, for sheet, low-fat milk, plus more for brushing tops or 1/4 cup cream, plus more, milk or cream, for brushing tops, heavy cream , for whipping, pure vanilla extract

how to estimate food quantities, source : catering handbook by edith weiss, all good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, occasion, time of service, age and sex of guests (young, old , all men, etc.), appearance of the portion on the plate (or in the package)., teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., people from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., people past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., when hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, at a four-hour reception , regardless of the starting time - 12 per guest., cocktail hour , to be followed by dinner - four per guest., wedding reception , from 2:30 to 5:30 - eight per guest., cocktail reception , from 3:00 to 6:00 - eight to ten per guest., all other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., these figures include both hot and cold hors d oeuvres and canapes., do not include relishes and dips., self-service vs. served, sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., hors d oeuvres, when calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., example, hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, example, hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, salads and side dishes, when calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., side dish or salad, number of guests x .50 = number of lb needed, example : 10 guests x .50 = 5 lb needed, multiple side dishes or salads: number of guests x .30 = number of lb needed, example : 10 guests x .30 = 3 lb needed, entrees and first courses, when calculating quantities for a first course, please estimate 2-4 oz of protein per person., example : you are serving 10 guests salmon for an entree., x 1/2 lb = 5 lb salmon needed, example : you are serving 10 guests salmon for a first course., x 1/4 lb = 2.5 lb salmon needed, source : cook s fresh market

unsalted butter , for the baking dish, olive oil, thick slice pancetta, cut into small dice, garlic, finely chopped, all-purpose flour, whole milk , or more if needed, hot, egg yolks, lightly whisked, chopped fresh thyme leaves, cayenne pepper, grated asiago cheese, plus more for the top, grated irish white cheddar cheese, plus more for the top, grated american cheddar cheese, plus more for the top, grated aged fontina cheese, plus more for the top, freshly grated parmesan cheese, plus more for the top, kosher salt and freshly ground black pepper, elbow macaroni , cooked just under al dente, coarsely chopped fresh flat-leaf parsley leaves

chinese cabbage, thinly sliced or coarsely chopped ,as desired (napa cabbage, not bok choy), coarsely shredded raw carrot, scallion , including tops cut lengthwise several times,then into 1 inch pieces (green onions), water chestnuts , rinsed under very hot tap water,drained,and sliced, toasted sesame seeds, extra virgin olive oil (i use olive oil even though it isn tsp oriental, just tastier and better for you), toasted sesame oil , to taste, sugar, chopped fresh cilantro leaves, salt, more to taste, fresh ground black pepper, more to taste, ground ginger, more to taste, rice vinegar or 1/4 cup white wine vinegar, more to taste, soy sauce, more to taste, distilled vinegar, to taste (if needed to adjust tartness) (optional)

ground beef (or a combo of beef & pork), dry basil leaves, romano cheese (locatelli is the best!), fresh italian parsley (chopped ), garlic cloves (minced , you may also add garlic powder if you like a lot of garlic flavor), eggs (1 more if necessary), italian seasoned breadcrumbs (more or less depending on how wet the meatball mixture feels), salt (more or less ), ground black pepper (more or less ), olive oil (for frying ), pork chop (white-meat), olive oil (for frying ), garlic clove (minced ), salt & pepper, olive oil, yellow onion (finely chopped ), garlic cloves (minced ), crushed tomatoes, dry basil leaves (more or less ), garlic powder (more or less ), fresh basil leaves (chopped )

thai bird chiles (or more ) or 2 serrano peppers or 2 jalapeno chiles, seeded, coarsely chopped (preferably red, more if wanted), coarsely chopped shallots (about 8 oz), chopped peeled fresh ginger, chopped lemongrass (from bottom 4 inches of 2 large stalks), macadamia nuts, garlic cloves, coarsely chopped, golden brown sugar, turmeric, salt, ground coriander, paprika, bay leaf, crumbled, fresh ground black pepper, vegetable oil (or more ), water, fresh lime juice, vegetable oil (or more ), uncooked unpeeled large shrimp or 2 1/2 lbs uncooked peeled large shrimp, deveined, tails left intact

boneless skinless chicken breasts, trimmed (1-1 1/4 lb total ), salt & freshly ground black pepper, extra virgin olive oil, divided, minced scallion, whites only, garlic cloves, minced, minced fresh ginger, reduced-sodium chicken broth, cider vinegar, hoisin sauce, sugar (i tend to like sweet and sour combinations a bit on the tart side, add more or substitut) or 1 tsp substitute (i tend to like sweet and sour combinations a bit on the tart side, add more or substitut), sliced scallion top, green only, cornstarch, reduced sodium soy sauce

ground beef, water, garlic clove, oregano, seasoned tomatoes (roasted garlic or basic or garlic blend), cayenne pepper (add more for extra spice), mesa flour (optional, for thickness ), chili powder (or more for more spice), ground pepper, salt (or more if desired, not too much though), whole onion, chopped fine, colby-monterey jack cheese, light red kidney beans, dark red kidney beans

oil, leek (thinly sliced ), garlic cloves (minced ), stalk celery (chopped ), carrot (grated ), sweet potato (grated or chopped ), pumpkin (chopped ), zucchini (grated ), bay leaf, dried lentils (or more if you like ) or 1/4 cup soup mix (or more if you like), chicken breasts (more if you like ) or 1 -2 chicken piece (more if you like), chicken stock or 5 -6 cups vegetable stock, salt and pepper, creamed corn (or more ), fresh parsley

reynolds wrap foil, tilapia fillets, cooked corn (cook corn on the cob, and slice corn from the cob ), chopped red bell pepper (you can add more, depending on your own preference), chopped onion (you can add more, depending on your own preference), chopped green pepper (you can add more, depending on your own preference), crumbled cooked bacon (you can add more, depending on your own preference), butter (less (or more ) or 2 tbsp margarine, depending on taste (less (or more), salt , to taste, pepper , to taste, lemon pepper (to taste )

unsalted butter , for the baking dish, olive oil, thick) slice pancetta, cut into small dice, garlic, finely chopped, all-purpose flour, whole milk , or more if needed, hot, egg yolks, lightly whisked, chopped fresh thyme leaves, cayenne pepper, grated asiago cheese, plus more for the top, grated irish white cheddar, plus more for the top, grated american cheddar , such as goot essa mountain valley, plus more for the top, grated aged fontina cheese, plus more for the top, freshly grated parmesan cheese, plus more for the top, kosher salt and freshly ground black pepper, elbow macaroni , cooked just under al dente, coarsely chopped fresh flat-leaf parsley leaves