916 nd time Recipes

not available, nutrition : not available, prep time : 10 minutes, cook time : not available, total time : not available, premium white chocolate or confectioners coating, eagle brand sweetened condensed milk (not evaporated milk), salt, vanilla extract, chopped nuts

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

active time : 30 min, total time : 1 hr plus soaking, split yellow mung beans (10 oz), soaked in water to cover for 1 hour, unsalted butter, minced fresh ginger, jalapeno, seeded and minced, turmeric, kosher salt, water, vegetable oil, for frying, red onions, thinly sliced, cumin seeds, dried red chiles, seeded and crumbled, juice of 1/2 lemon, chopped cilantro, plum tomato, finely diced

hoisin sauce, low sodium teriyaki sauce, brown sugar, garlic, minced, grated fresh ginger, chile-garlic sauce , or to taste, chicken wings , cut apart at joints, wing tips discarded

johnsonville all natural ground italian sausage, processed american cheese, cut into 1/2-inch cubes, chunky salsa, fennel seed, crushed, garlic powder, anise seed, crushed, dried basil, garlic toast rounds

bread flour, whole wheat flour, yellow cornmeal, salt, cake compressed fresh yeast, warm water (110 degrees f/45 degrees cup), warm milk (110 degrees f/45 degrees cup), pumpkin seeds, sesame seeds, milk, sunflower seeds

water, tea bags, fresh raspberries, white sugar, powdered lemonade mix (such as country time), ice cubes

bacon drippings, all-purpose flour, salt , or to taste, ground black pepper , or to taste, milk, divided

shortening, white sugar, egg, buttermilk, vanilla extract, all-purpose flour, baking soda, salt

white sugar, water, light corn syrup, vanilla extract, popped popcorn, distilled white vinegar, salt

cream cheese, butter, all-purpose flour, brown sugar, vanilla extract, salt, chopped walnuts, egg, butter

steak, cut into small pieces, apple cider, granny smith apples - peeled, cored and finely diced, white sugar, dried currants, raisins, chopped candied mixed fruit peel, butter, sour cherry preserves, ground ginger, ground nutmeg, ground cinnamon, salt, pitted sour cherries, drained with liquid reserved, recipe pastry for a 9 inch double crust pie, heavy cream

skinless, boneless chicken breast halves skinless , boneless chicken breast halves, condensed cream of chicken soup, condensed cream of celery soup, sour cream

boneless pork chops, seasoned salt, garlic powder, dried parsley, butter, softened, mayonnaise, shredded sharp cheddar cheese

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

white sugar, light corn syrup, water, butter, cornstarch, salt, vanilla extract, almond extract, sliced almonds

farfalle (bow tie) pasta, canned white tuna in water, drained and flaked - or more to taste, cucumber, cut into bite-size pieces, ranch dressing

butter, brown sugar, white sugar, eggs, all-purpose flour, chopped pecans, baking soda, salt, ground cinnamon, candy-coated milk chocolate pieces, colored sugar for decoration (optional)