87 nuts about sticks Recipes

chicken breast, vegetable oil, bay leaf, star anise, cinnamon sticks, rind (2.5 cm ) or 1 inch cassia (2.5 cm), onions, halved and thinnly sliced, indian beans or 150 g green beans, coconut milk, fresh ginger, cut into very fine stripes, fresh coriander (personal preference, can also be left out altogether), lime , juice and zest of, vegetable oil, onion, halved and sliced, fresh ginger, chopped, garlic cloves, chopped, cinnamon sticks, rind or 1 inch cassia, fennel seed, coriander seed, green cardamoms , pots, green chilies (depending on type of chilli and your heat tolerance), cashew nuts, natural yoghurt, coriander leaves, lime slice

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.

courgette and garden herb pesto, courgette, coarsely grated, pine nuts, golden linseeds, parmesan cheese, grated, spinach, extra virgin olive oil, onion, finely diced, garlic, crushed, mixed herbs such as mint , lemon thyme, parsley, basil, oregano, salt and freshly cracked black pepper, juice of 1 lemon, heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbsp of the oil until golden about 4 -5 minutes. add the courgettes and saute for 1 minute. let the mixture cool., toast the linseeds and pine nuts and add to the sauteed onion and courgette mixture, cool., place the herbs , spinach, lemon juice, parmesan and remaining oil in the thermomix bowl and blend until still coarse., add the herb mixture to the cooled sauteed onion, courgette and nut mixture. adjust the seasoning if needed and let the flavours develop for about 20 minutes., food fanatics tips, do not be tempted to add too much oil, the mixture must be dry to prevent the bread becoming claggy. place the leftover pesto in a clean jar cover the surface with extra oil and keep refrigerated, it should last for up to 1 week.

honey (preferably greek thyme , but no biggy if you can tsp get it. do use a good quality , though), water, sugar, cinnamon sticks (or 1/2 tsp ground ), lemon juice, lemon peel (without pith - 4 inch-long piece), orange peel (without pith - 4 inch-long piece), coarsley ground walnuts (very fresh ), coarsley ground almonds (make sure the nuts you use are fresh, very recently purchased), sugar, cinnamon, nutmeg, melted butter, phyllo dough, unsalted butter, melted (don tsp use less, this is what will make your baklava taste exceptional, and it has to be butter!)

super-fine sugar, cream of tartar, chopped nuts (in the original, hazelnuts or cashews are recommended, but i used almonds and walnuts; both worked fine), potato starch (i used cornstarch), egg yolks, sugar, milk, butter (1 stick is 113 grams ), cocoa powder

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

shortening, softened (crisco sticks work well ), butter, softened, brown sugar, applesauce, eggs, slightly beaten, flour, baking soda, baking powder, cinnamon, ground nutmeg, salt, rolled oats (oatmeal), nuts, chopped, chocolate chips

butter (1/2 stick, chilled ), granulated sugar, evaporated milk (1 large can), semi-sweet chocolate chips (1 bag, 2 cups), milk chocolate chips (1 bag, 2 cups), marshmallow creme (2 7 oz jars, may substitute 4 cups of mini-marshmallows) or 13 -14 oz marshmallow cream (2 7 oz jars, may substitute 4 cups of mini-marshmallows), nuts (wal , pecans, almonds, chopped -or- 8 oz bag), vanilla extract, imitation butter flavor extract (optional)

flour, sugar, cocoa, salt, soft shortening (i melt 2 sticks butter and stir in), eggs, vanilla, nuts, chopped (optional)

shredded mexican 4 cheese mix (availiable in any food market in the cheese section), mayo, garlic cloves, pressed through a press, salt and pepper to taste, black medium seedless olives , or use any of your favourite olive that is stuffed with pimento, blue cheese, etc., walnut halves, sliced in half lengthwise to make 20 nut pieces, imitation crab meat sticks, or use cooked crab meat, if you like

pillsbury hot roll mix, water , 120o to 130of, butter, softened, egg, crisco butter no-stick cooking spray, coarsely chopped nuts, sugar, ground cinnamon, butter, melted, caramel spoonable ice cream topping, hungry jack microwave ready butter flavored syrup

ground beef , pork and veal mix from the butcher s counter (meatloaf mix), salt and pepper, italian bread crumbs, egg, garlic, minced, white onion, grated, golden or dark raisins, chopped, pine nuts, chopped, grated cheese , parmigiano or romano, chopped flat-leaf parsley, arugula leaves or baby spinach, prosciutto di parma, deli sliced provolone, extra-virgin olive oil, for drizzling, cavatappi ( corkscrew shaped hollow pasta) or rigatoni, broccolini, trimmed into florets, butter, ricotta cheese, lemon zest, chopped fresh thyme leaves, grape or small vine tomatoes, halved

butter, melted plus 1 stick more plus additional butter, for greasing pan, chocolate cake mix, egg , plus 2 s, cream cheese, softened, cocoa powder, powdered sugar, vanilla extract, chopped nuts

reduced-calorie stick margarine, softened, sugar, egg substitute, vanilla , butter, and nut flavoring, all-purpose flour, salt, nutlike cereal nuggets (such as grape nuts), low-sugar strawberry spread

sweet butter (2 sticks) softened, granulated sugar, eggs, ripes bananas mashed, flour, salt, baking soda, baking powder, buttermilk (tbsp and balance to 1/2 cup mix southern comfort or bourban), vanilla, cinnamon, allspice, giner, chopped nuts (i used walnuts), raisins

vanilla wafers, pine nuts, unsalted butter(11/2 sticks)melted, tequila, fresh lime juice, lg.egg yolks plus 2 egg whites, sweetened condensed milk, sugar, honey,for drizzling (optional)

flour, pkd. lite brn. sugar, cold stick butter, cream cheese (softened ), sugar, cocoa, milk, whole egg, vanilla extract, maras. cherries, chopped nuts

non-stick vegetable oil spray, parchment paper, butter, peanuts , roasted, hazel nuts , roasted, granulated sugar, turbinado sugar, fresh ginger, (the size of a quarter ), almond extract, cake flour, egg whites, amaretto almond liqueur , plus 1 tbsp, chocolate ganache , recipe follows, peanut butter chips, peanut cream , recipe follows, apricot roses , recipe follows, sugar cage , recipe follows