101 only your Recipes

cornbread mix (add water only kind or your favorite cornbread recipe), cold water, egg, dried onion, minced, black beans, rinsed, green onions, minced, fresh jalapeno, minced, black olives, sliced, shredded cheddar cheese

eggs , hardcooked and cooled, juice only of jarred pickled beets or red food coloring, juice only of jarred jalapeno peppers or green food coloring, celery, chopped, sweet gherkins, chopped, honey mustard (or your favourite), kosher salt , to taste, black pepper , to taste, mayonnaise , to moisten,your taste, balsamic vinegar, tabasco sauce (optional), jalapeno juice or chopped jalapeno (optional), sour cream , combined well with (optional), canned rotel tomatoes, drained ,hot version,in place of mayonanise,more to taste (optional), paprika, fresh basil , rough chop, black olives or green pimento stuffed olive, sliced, sliced jalapeno, honey roasted peanuts , coarse crush (kids like this)

cream cheese, softened, sour cream, worcestershire sauce, chives, chopped, garlic clove, minced, fresh thyme, leaves only, shallot, minced, cayenne pepper (adjust to your liking), hot sauce (adjust to your liking), heavy cream, salt , to taste, fresh ground pepper , to taste, lump crabmeat, cooked

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 .

cream cheese (this can also be whipped, your preference), flour tortillas (i use the spinach tortilla, but can you choose your favorite), ripe mango, peeled, pitted , and cut into 1/2 inch thick strips, green onions (green tops only ), carrot, peeled. shaved . (or cut julienne style), julienne strips jicama (pronounced, hee-ka-ma), julienne strips red bell pepper

roasting chicken (choose 1 that will fit into your crock pot comfortably, and serve your size family), seasoned salt, aluminum foil , balls (or about 4-5 foil covered potatoes, scrubbed clean, or if using foil balls only, make them the size )

easy homemade macaroni and cheese, elbow macaroni (dry ), chopped or grated cheddar cheese, sm. package. mozzarella cheese, milk, eggs slightly beaten, bread crumbs, salt and pepper to your taste, cook macaroni until done. (drain very well !), add your cheeses , then add eggs, milk, salt and pepper., mix and then put into baking pan , then put bread crumbs on top (last 20 minutes only)., heat oven to 350 degrees. heat and cook for 35-40 minutes until golden brown.

seitan or 12 oz diced boneless skinless chicken breasts or 12 oz diced pressed tofu, water, red chilies, diced, yellow chili peppers, diced, soy sauce, garlic and red chile paste (i ve found sun luck brand to be the best), rice wine vinegar, sherry wine, cider vinegar, honey, szechuan seasoning (option ( make your own with szechuan peppercorns, anise, etc. but i m content with the mccormick va), ginger, cayenne, minced garlic, hot chili oil, sesame oil, sliced water chestnuts, bamboo shoot, stalks celery, diced, red bell pepper, diced, yellow bell pepper, diced, carrot, diced, broccoli florets, straw mushrooms, peanut oil, scallions , lower portions only, diced, minced garlic, red chile, diced, yellow chili pepper, diced

roll bob evans original flavor breakfast sausage (this is only available in the midwest of the us, but use whatever is your favorite, most lean, breakfast sausage), onion, diced finely, fresh sliced mushrooms (don tsp use canned), optional, flour, butter (the real thing - no margarine allowed in biscuits and gravy), half-and-half...the richness of the gravy is in the cream iness you get with the heavier fat milk products, so i definitely prefer half-and-half or even heavy cream...you re gonna blow the calories anyhow, so why not use the best stuff ! ), a good rich beef or chicken base (yes, you can use either 1 - you will find base in with the bouillon cubes), salt and pepper to your taste, shakes of garlic salt or powder, to your taste

flour, baking powder, baking soda, cinnamon, salt, sugar, oil, eggs, grated carrots, nuts (any you like and only if desired 1 8 oz. can crushed pineapple ice with cream cheese icing: 1/2 cup. b), cream cheese, butter, icing sugar (or more to your taste )

imitation crabmeat (i use alaska pollack), scallion, green part only, pasta, dry weight,then cooked, your favorite chunky salsa (i use something called matboucha), chickpeas, salt and pepper (i only use pepper)

unsalted butter, green onion, chopped, white part only , reserve the green for garnish, garlic cloves, minced, green bell pepper, diced, red bell pepper, diced, stalk celery, diced, fresh mushrooms, sliced, boiling water, kosher salt, black pepper , to taste, whole wheat flour, low-fat milk, parmesan cheese, shredded or 1/4-1/2 cup your favourite cheese, whole wheat pasta, cooked and drained, hardboiled egg, sliced into rounds, paprika, sliced black olives , for flower centre, reserved green onion top, chopped, fresh parsley, chopped , reserving several stems for garnish

all-purpose flour, yellow cornmeal, granulated sugar (can substitute brown, if you prefer ), baking powder, sea salt, whole milk, eggs, broken with a fork and lightly scrambled with 2 tbsp of sour cream, salted butter, melted and then allowed to stand for a few minutes and stirred again to suspend the milk solids, white cheddar cheese, extra sharp if you can get it, grated, red bell pepper , cleaned of seeds and membrane and chopped into little bits (or, ick - 4 tbslp. red jalepeno), sliced scallion , particularly the green parts of the stalk. if your scallion is not impeccably fresh, only use the pa (green onion)

spaghetti squash, assortment of fresh and/or dried mushrooms - if fresh only, use 2 lbs of your desired type or assortment of mushrooms - i used 4 - 1oz packages of dried mushrooms as follows: 1 shitake, 1 porcini, 2 oyster, plus an 8 oz package of fresh cremini mushrooms, butter, garlic olive oil, tblspns olive oil, head garlic, fine sea salt, black pepper, dried sage, dried thyme, dried oregano, crumbled feta cheese

pillsbury crescent rolls - 8 count each, keep refrigerated until ready to use, chunk white chicken, drain and shred, red bell pepper, chopped small, frozen broccoli or spinach - chopped (your choice) thawed and drained, then squeeze out excess water (i use broccoli), mild cheddar cheese - grated, best food/hellman s mayonnaise, salt, lemon - use the zest from whole lemon only, nutmeg

fresh kale, stew beef, linguica (as spicy or mild as you like), potatoes (your favorite ) i like red! canned new potatoes work in a pinch, just don tsp add them til near the end., carrots are equivalent of tiny carrots, salt & pepper to taste, beef bouillan, amounts given are my best guess...the recipe i got from my mom didn tsp include any specific amounts , only the ingredients

lamb shanks, canola oil or 2 tbsp grapeseed oil, white onion, white wine (i prefer red , original recipe calls for white) or 1 cup red wine (i prefer red, original recipe calls for white), coconut milk, lime , juice and grated zest, thai green curry paste (buy or make your own, i prefer yellow curry paste), stalks fresh lemongrass , tender white end only, peeled, crushed and chopped, diced fresh ginger, chopped fresh cilantro, canola oil or 2 -3 tbsp grapeseed oil, rice vinegar, jasmine rice (i use thai jasmine brown rice) or 1 cup short grain rice (i use thai jasmine brown rice), water (for cooking rice)

ripe tomatoes, peeled and seeded, tomato juice, tarragon vinegar or red wine vinegar, tomato paste, serrano peppers, seeded, tobasco sauce, more to taste worchestershire sauce, sugar or more to taste, salt, cumin, black pepper, lime juice use fresh more or less ., water, whole green, red, and yellow bell pepper seeded and diced in 1/4 dice, scallons, thinly sliced , or green onion, cucumber peeled, seeded, dice 1/4 inch, jicama, peeled and dice 1/4 inch, zucchini dice 1/4 inch, yellow squash dice 1/4 inch, extra tomatoes out side skin and flesh only diced 1/4 inch, cilantro , basil, or parsley fresh chopped to your liking.