1719 noisemakers etc bowl Recipes

beef suet (may substitute vegetable oil), lean beef , preferably stewing meat, ancho chile pods, boiled 5 minutes, cooled, stemmed, seeded and chopped, reserved in cooking water (may substitute 3 to 6 tbsp chili powder or ground chile), oregano, crushed cumin seed, salt, cayenne pepper, tabasco sauce, minced garlic cloves, to taste, extra ancho chile pods, stemmed and seeded (but not chopped), for extra seasoning if desired, masa harina or cornmeal

reduced-sodium soy sauce, lime juice, divided, garlic cloves, minced, minced fresh gingerroot, divided, chicken wingettes and drumettes, apricot jam, salt, cayenne pepper, garlic powder, onion powder

eggs, tablesppons sugar, melted butter, milk, flour, baking powder, salt, beat eggs and cream in bowl. sift in flour until smooth. add milk gradually and stir in melted butter, salt and sugar.

all-purpose flour, active dry yeast, milk, sugar, unsalted butter, salt, eggs, lightly beaten, unsalted butter, melted and cooled, sugar, ground cinnamon, raisins (optional), chopped apples (optional), nutmeg , toss with the, lemon , juice of (and some of the sugar or cinnamon mix,place in a strainer over a bowl,reserve juices for icing) (optional), cocoa powder, mixed in with the sugar (optional), chocolate chip (optional), cinnamon bark (optional), powdered sugar , sifted, pure vanilla extract, cream (etc.) or 2 tbsp juice (etc.) or 2 tbsp half-and-half (etc.) or 2 tbsp milk (etc.) or 2 tbsp coffee (etc.) or 2 tbsp your favorite liqueur (etc.), chopped chocolate, melted (optional)

lime gelatin (etc.) or 1 (8 oz) package strawberry gelatin (etc.) or 1 (8 oz) package cherry gelatin (etc.), coconut, sweet milk (i use eagle brand), ground up pecan nuts

ground beef, onions, chopped, garlic cloves, minced, diced tomatoes (undrained ), tomato sauce, chili powder, ground cumin, kidney beans (kidney black pinto etc.) or 1 1/2 cups dried beans, prepared (kidney black pinto etc.) or 3 1/2 cups cooked beans (kidney black pinto etc.), cornstarch, water

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

beef (any or all of beef, pork, rabbit, venison, etc.- just 1 1/2 lbs total. sirloin steak makes the best) or 1 1/2 lbs pork or 1 1/2 lbs rabbit or 1 1/2 lbs venison steak, grated cheese, currants (or any other dried fruit) or 1/2 cup raisins (or any other dried fruit), egg yolks, ground cardamom, cinnamon, nutmeg, black pepper, broth (whatever most of the meat is), cooking wine, pie shells (with lid)

wood chips, kosher salt, sugar, water, red pepper flakes, ice, jumbo whole shrimp (21-25 count), rinsed thoroughly and drained, all-natural chunk charcoal, spicy brown mustard dipping sauce , recipe follows, brown mustard seed, dry mustard powder, water, cider vinegar, white wine vinegar, kosher salt, brown sugar, ground cinnamon, ground ginger, ground allspice, olive oil

empty bowls such as, cottage cheese, country ceock butter, mircle whip, mayo, any thing that you could use on plastic containers to add food in, could use glass things as well to ship that food in that you couldn tsp reuse, fill tea , lemonade, kool aid and what ever drinks that s severed that day, juice such as ruby red grape fruit , apple, orange and any type of juices, could use glass things that isn tsp being used on a day to day uses, put every thing in a grocery sacks , trash bag, big enough box to put every thing in or where ever you decided to put them

diced bacon or 2 tbsp olive oil, onions , chopped - i like a mild vidalia onion, garlic, minced, chicken broth low salt, ground coriander, lime juice, cumin or more ( i tend to use more because i like cumin a lot), marjoram, red pepper flakes, red pepper sauce or more depending on how hot you want this to be! (i bet i use at least 2 tsp), salt, creamed white corn, undrained, great northern beans or navy beans, drained, diced green chilies, chopped cooked chicken breast or, whole breast and 4 thighs, raw

bone boneless chuck roast, garlic crushed, california chile powder, new mexico chile powder, rashers bacon , slice 1/4 strips, onion finely diced, beef stock, ground cumin (best to toast whole seeds and grind your own), prepared mole sauce, teas oregano, teas vinegar, minced canned chipotle in adobo, masa harina

spaghetti noodles (1/2 box or so, adjust amount to taste or need), cream of chicken soup, mushroom stems and pieces, drained (optional), shredded cheese, of your choice (i usually use low-fat mozzarella ), garlic pepper seasoning , to taste, paprika , to taste, leftover cooked broccoli (etc., optional ) (optional) or onions (etc., optional) (optional) or bell peppers (etc., optional) (optional) or diced cooked chicken (etc.) (optional)

boneless skinless chicken breasts (your preference) or 1 lb boneless skinless chicken thighs (your preference), cream of mushroom soup (no water), artichoke hearts, salt (etc.) or pepper (etc.) or garlic (etc.) or season (etc.), cooked brown rice

cheerios toasted oat cereal, life cereal, shredded wheat cereal, pretzel, crackers , ritz, premium, etc, etc, etc... throw in any of those stale and cereals too (any kinds you like- we use cheese nips, rice (sesame), canola oil, soya sauce (i use 1/2 light and 1/2 dark ), sesame oil, garlic powder, onion powder (i don tsp measure, so approximate)

condensed cream of chicken soup (your choice try the classic cream of mushroom soup, cream of chicken or cream of celery soup), milk (my favorite is the cream) or 3/4 cup cream (my favorite is the cream), pepper (to taste), green beans or 2 (14 1/2 oz) cans cut , drained, canned fried onions, ground meat try ground turkey , etc or 1 -1 1/2 lb sausage, filling etc or 1 -1 1/2 lb ground beef, etc, mashed potatoes

extra virgin olive oil, good balsamic vinegar, different onions (red, yellow, sweet, etc.), roughly chopped, different bell peppers (green, red, yellow), roughly chopped, different chilis (green , jalapeno, etc.), seeds left in or removed, depending on taste, and finely chopped, head of garlic, peeled and smashed, cubed, lean beef, ground, lean pork, chili powder, cayenne pepper, paprika, ground cumin (x2), white pepper, black pepper, cinnamon, salt, tasty red wine, dark beer, mixed, large, ripe tomatoes (beef, roma, vine, etc.), roughly chopped, dark molasses, honey, maize or corn flour, heaping handful of chopped cilantro, corn tortilla chips, handful of shredded extra sharp cheddar cheese, heaping tbsp of diced , ripe avocado, dollop of sour cream, sprinkle of chopped scallion, chopped cilantro

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.