14520 nachos that will make you Recipes

mayonnaise, dijon mustard, scallion , including green top chopped, lemon juice, chopped dilled gherkins, chopped capers, chopped fresh parsley, salt, fresh ground black pepper

grain (not parboiled) rice, olive oil, onion, chopped, carrots, peeled and diced, garlic, crushed, a 1-in. piece fresh ginger, grated or 1 scant tsp. powdered, cinnamon stick, water (if not making for vegetarians, use chicken or beef broth), salt and freshly-ground black pepper to taste, golden raisins , or dark if that s all you have, almonds, toasted

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.

egg whites, ice water or 3 tbsp shaved ice, baking powder, granulated sugar

milk , full-cream, superfine sugar, cornflour (known as maizena in s a), egg yolks, milk chocolate, chopped up (good quality , 200g), butter, vanilla, chocolate, top quality (pref at least 70% cocoa butter, try callebaut, cote d or or lindt, ), hot strong coffee (very good instant will do, best is brewed coffee), superfine sugar (caster sugar), all-purpose flour or 2 1/2 cups cake flour, cocoa powder (any kind ), baking powder (not soda), salt, eggs, vegetable oil, buttermilk , well shaken, vanilla, fresh heavy cream, chocolate , semisweet, high quality, corn syrup (i use 20 ml golden syrup), butter

sweet onion, diced, garlic, minced, red bell pepper, diced, ground turkey, lean ground beef, crushed tomatoes, tomato sauce, diced tomatoes (preferable petite dice), tomato paste, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, lasagna noodles (your preference, i like no boil noodles), dried basil , thyme, oregano to taste, salt and pepper

tortilla chips (plain , nacho or lime) or 1 (13 1/2 oz) bag corn chips, hamburger, old el paso taco seasoning mix, water, lettuce, shredded, tomato, chopped (optional), onion, diced (optional), cheddar cheese, shredded, black olives, sliced (optional), salsa, sour cream (optional)

ripe avocados, garlic (minced or grated ), ripe tomato, finely chopped, lemons , juice of or lime, salt and pepper, to taste, plain nacho chip

flake pie crusts can be used for main course dishes or, by adding the optional sugar, for sweet fillings and tart shells. they contain the same ingredients as other pie crusts, but it s the way the shortening is incorporated into the flour that gives these crusts theirs name and characteristics., when you break a medium flake pie crust with your fingers, it separates into flakes rather than breaking clean. a crust that breaks clean is made with short flake pastry. to make a crust short, the ingredients are put together a little differently. short crusts are equally good and used just about as universally.

egg yolks, sucanat or 1/2 cup rapadura or 1/2 cup white sugar (if that s all you have), unsalted butter (you can use a bit less, if you like), flour, cooked carrots, grated cheddar cheese, baking powder, egg whites, walnut pieces, unsalted butter, sugar, of your choice (succanat or rapadura are naturally processed sugars that may be substituted for white sugar)

marinated onions, lg vidalia onions, vegetable oil, white vinegar, tb sugar, ts salt, ts pepper, ts parsley flakes, ts oregano, ts garlic powder, onions 1/4 inch thick , separating rings. ingredients are more estimated than measured, add or subtract to your own individual taste. mix all ingredients in a container you can cover and shake, keep in the refrigerator. marinade at least 24 hours before serving. you can continue to add more onions to mixture as necessary for up to four additions. after that, drain, make new marinade and transfer onions., marinated onions, yellow onions, thinly sliced, extra virgin olive oil, champagne vinegar, kosher salt, freshly cracked pepper, lemon juice, chopped chives, rinse onions under cold water to reduce their sharpness. drain and place onions in medium bowl. toss onions with oil, vinegar, lemon juice, salt and pepper. marinate at room temperature for 15 minutes. stir in chives., marinated onions, dry white wine, white vinegar, water, oil, garlic, stems of parsley, sugar, salt, cayenne pepper, chopped basil, dijon mustard, pearl onions, peeled, chopped parsley, combine all ingredients except the pearl onions and chopped parsley. bring marinade ingredients to a boil., heat and pour over onions. cool. refrigerate for 48 hours., when ready to serve , sprinkle with chopped parsley.

ground beef, taco seasoning, refried beans, monterey jack and cheddar cheese blend, nacho cheese flavor doritos, olive, sliced (optional), tomato, diced (optional), green onion, sliced (optional), jalapeno, sliced (optional)

article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.

boneless chicken breast, cream of chicken soup, carton sour cream, butter, ritz cracker

bread , that will toast up with a rough texture (i like english muffin ), garlic, olive oil, grated parmesan cheese

boneless skinless chicken thighs, bonless skinless chicken tenders, olive oil, crushed red pepper flakes, cremini mushrooms, sliced, garlic cloves, minced, beef broth, chopped cilantro or 2 tbsp flat leaf parsley, chopped basil, crushed tomatoes or 1 (32 oz) can whole tomatoes, squeezed, egg noodles (homemade or frozen from store is best , but dried will do just fine) or 1 lb fettuccine pasta (homemade or frozen from store is best, but dried will do just fine), freshly grated parmesan cheese or romano cheese, crusty bread

brussels sprout, butter, olive oil, garlic, chopped, whole wheat bread crumbs, romano cheese

roma tomatoes or 2 large tomatoes, seeded, chopped, avocados, pitted, peeled, chopped, white onion, chopped, jalapenos, seeded, chopped into small pieces (you could use 1, i prefer 2 for the spice), cilantro, large stems removed, chopped, lime, salt (i prefer kosher ), cooked shrimp, tail-off, shelled, deveined, cut into approximately 1/2 inch size pieces (optional)