38795 now toast have ever made Recipes

firm tofu, mashed with a potato masher and drained of liquid, onion, chopped, garlic, minced, bell pepper, seeded and chopped, fresh spinach leaves, tomato paste, firm tomato, chopped, red pepper flakes (i have also made this with a pinch of curry, chili powder and cayenne), salt, vegetable oil, nutritional yeast flakes, unbleached white flour, soymilk, paprika, salt, vegetable margarine, prepared yellow mustard

you will need a very large crock , glass or enamel container, heavy duty plastic bucket or even wood, all must be totally clean, put through a dishwasher or clean with the hottest water if you can), minimum of 2 heads of cabbage ( about a total of 5 lbs ), may be regular or savoy or 1 part red cabbage to 3 parts green, kosher , or sea salt, or use salt which has no additives, no anti caking, no iodine etc., not table salt which causes a soft and limp outcome, sometimes pickling or canning salt will change taste and texture too, i simply use kosher salt, some tips here to prevent problems ( molds and yeasts ) with your sauerkraut, never use aluminum utensils, absolute cleanliness is necessary for a healthy brew, prepare the cabbage , remove and discard the outer leaves., wash and drain and then cut the cabbages into halves or quarters while removing the core in the process., step 1), shred cabbage - may use food processor for speed and ease., if you shred by hand , make sure the shreds are no thicker than a nickel or dime, step 2), mix, with wooden spoon or very clean hands, 5 lb of shredded cabbage with 4 tbsp of kosher salt and toss and mix thoroughly until kosher salt dissolves, you can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 tbsp. salt.), step 3), when juice starts to form on cabbage from tossing - pack the cabbage firmly and evenly into a clean crock, glass or enamel container., press firmly to encourage juice formation ., fill the utensil no closer than 5 inches from the top ., step 4), make sure juice covers the cabbage completely! (this does not always happen unless the cabbage is fresh from the garden ), may need to prepare additional brine by putting 1 1/2 tbsp of kosher salt into 1 quart of boiling water., dissolve salt and cool brine to room temperature before adding to the pot of cabbage., step 5), once cabbage is immersed in brine water , place a large food grade, plastic bag filled with brine water and lay on top if cabbage..., i use 2 large bags, 1 inside the other - sometimes a 2 gallon freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess), cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds, step 6), now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place., do not remove this until fermenting is complete, step 7), put in an area where the temperature will not be above 75 degrees. fermentation will begin within a day , depending upon the room temperature., step 8), if room temperature is 75 degrees allow 3 weeks for fermentation., if temperature is 70 degrees allow 4 weeks ., if temperature is 65 degrees allow 5 weeks ., if temperature is 60 degrees allow 6 weeks ., step 9), once fermented taste to see if your required tartness exists., tartness will weaken as you process in canning ( cooking ) so make sure it is a wee bit more tart than you like, be eaten immediately if you desire

cream cheese, softened, sour cream, yogurt, plain, mayonnaise, oscar mayer bacon bits (only substitute soft bacon bits or cooked crumbled real bacon), green onions, chopped (white and green parts ), tomato, seeded and chopped, shredded cheddar cheese

egg, milk, garlic powder, oregano, parsley, basil, salt and black pepper, a-1 steak sauce, meatloaf mixture (beef, veal, pork), favorite pasta wagon wheel macaroni or 0.5 (16 oz) box elbow macaroni, white onions (onion powder can be substituted) or 1 large vidalia onion (onion powder can be substituted)

flour, baking soda, baking powder, sugar, eggs, buttermilk, melted butter, vanilla, cinnamon

white cake mix or 2 (18 oz) boxes butter recipe cake mix, use required ingredients as stated on the box, eggs (use amount specified in cake mix directions), water (use amount specified in cake mix directions), oil (use amount specified in cake mix directions), butter (room temp ), powdered sugar, bakers white chocolate, vanilla, heavy whipping cream, red food coloring or blue food coloring, heavy whipping cream (put the container of whipping cream and a bowl in your freezer 20 minutes before you use it to have ), vanilla instant pudding mix (my fav is cheesecake!!, my fav is cheesecake!!) or 2 (3 1/2 oz) boxes white chocolate pudding mix (my fav is cheesecake!!, my fav is cheesecake!!), strawberry preserves (girl) or 10 oz blackberry preserves (boy)

firm white fish fillets (i used cod, but i have also made this with halibut which is yummy.), olive oil, red pepper, green pepper, corn kernels, drained, red onion, finely chopped, fresh coriander, finely chopped, white wine vinegar, sweet chili sauce, avocado, lime juice, garlic powder, mayonnaise, cayenne (i do quite a generous pinch), sugar

ground beef, beer, cocoa powder (i used hershey s), cajun rub (any cajun mix will do ), worchestershire, seasoning salt (lawrey s), dill weed, chipotle tabasaco, garlic (however much you want - i use at least six cloves), paprika, chile powder, onion, diced, kidney beans, black beans, pinto beans (or other white bean - white northern works, too), big cans tomato sauce, diced tomatoes with garlic

ground beef, chopped onion, garlic cloves, chopped or 2 tsp minced garlic, salt, pepper, worcestershire sauce, flour, beef broth or 1 cup stock, heavy cream, canned green beans (cut in half ), ready made mashed potatoes (fresh or made like bob evans brand), cheddar cheese, shredded (or a blend)

white home-made italian bread ,cut into cubes, beef suet, leaf lettuce if you have it ,if not two heads of head lettuce, very little romaine, bacon,cooked, dry mustard, fresh ground black pepper, fresh ground sea salt, juice of 1 garlic clove, swiss cheese,grated, she never used parmesan cheese ,stating that it was gritty on a cold salad and spoiled the whole salad), dressing, raw eggs, olive oil, juice of 2 lemons, worcestershire sauce

avocados , preferably haas and medium in size, bacon, bacon fat (reserved and rendered from cooking the bacon), scallions, sliced thin, about 1/3 cup, garlic clove, pressed (if you don tsp have a garlic press, just mince the garlic. i usually use 2 or three garlic cloves), jalapeno, stemmed, seeded and minced, cilantro leaf, minced, salt , to taste, ground cumin (more or less to taste), lime juice (fresh squeezed )

crushed vanilla wafer (about 20, or use graham crackers if you like), melted butter, sugar, cream cheese, softened, eggs, sour cream, vanilla

cucumber (grated ), carrot (grated ), green bell pepper (grated ), scallions (sliced ), mayonnaise, cream cheese (softened )

sugar, pumpkin, oil, egg, vanilla, flour, baking soda, baking powder, cinnamon, salt, milk chocolate chips

peppered steaks, italian dressing, salt and pepper, montreal steak spice, oxo beef cube

potatoes, cooked, margarine (i always use and it always turns out great!) or 2 -3 tbsp butter, melted (i always use and it always turns out great!), garlic salt, pepper

all-purpose flour , unsifted, baking powder, sugar or 2 tsp splenda substitute, if you have it, salt, skim milk, egg beaters egg substitute, corn oil