53067 old time hot made healthier Recipes

self raising flour, caster sugar, salt, cocoa powder, soft margarine or 4 oz softened butter, eggs, beaten with, evaporated milk, extra evaporated milk, vanilla extract, butter, cocoa powder, sieved icing sugar, hot evaporated milk or 3 tbsp hot full-fat milk, vanilla extract, chocolate, buttons, walnuts, pecans, raspberries

old english cheese, butter, softened, mayonnaise, onion powder, garlic powder, splash hot sauce (crystal or frank s), fresh crabmeat, chopped fresh italian parsley, english muffins, split

turkey breast, hot times rub , recipe follows, hot times mop , recipe follows, dried ground jalapeno, (recommended : north of the border pc willy s green chile rub and seasoning), kosher or sea salt, light or dark brown sugar, dry mustard, chicken or turkey stock, dried ground jalapeno, unsalted butter or vegetable oil, jalapeno jelly

old fashioned oats, flour , all-purpose, brown sugar , firmly packed, cinnamon, baking soda, salt, orange juice, vegetable oil, egg, beaten, vanilla, dried mixed fruit, diced, old fashioned oats

banana, mashed (should be about 1/2 cup), unsalted butter, softened (cultured butter gives the best flavour), light brown sugar , firmly packed, eggs, vanilla, raisins, whole wheat flour, baking soda, cinnamon, salt, old fashioned oats, uncooked

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

chili garlic sauce, louisiana style hot sauce, granular sucrolose sweetener (such as splenda ), butter, skinless chicken drumsticks

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

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

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

heads broccoli, cut into florets, butter, all-purpose flour, sherry, chicken broth, heavy cream, salt, ground black pepper, cooked chicken breast halves - bones and skin removed , cut into 1/4 inch slices, grated parmesan cheese

apples (baking appled sliced or we like granny smith), brown sugar (packed), flour, oats, cinnamon, nutmeg, butter

quaker oats, divided (quick or old fashioned, uncooked), all-purpose flour (add an additional 1 tbsp if using old fashioned oats), whole wheat flour (add an additional 1 tbsp if using old fashioned oats), granulated sugar, brown sugar, baking powder, salt (optional), skim milk, egg whites, lightly beaten, applesauce, vanilla, blueberries (if frozen , do not thaw)

old fashioned oats, sliced almonds, dark brown sugar (or golden ), unsweetened flaked coconut, cinnamon (optional), canola oil, honey, vanilla

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

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)