215592 original seasoning add flour Recipes

pumpkin pecan rum cake, chopped pecans, all-purpose flour, pumpkin pie spice, baking soda, salt, butter or margarine, softened, brown sugar, granulated sugar, eggs, pure pumpkin, vanilla extract, rum butter glaze (recipe below ), preheat oven to 325o f. grease 12-cup bundt pan. sprinkle nuts over bottom., combine flour , pumpkin pie spice, baking soda and salt in medium bowl. beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. add eggs; beat well. add pumpkin and vanilla extract; beat well. add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. spoon batter into prepared pan., bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. cool 10 minutes. make holes in cake with long pick; pour half of glaze over cake. let stand 5 minutes and invert onto plate. make holes in top of cake; pour remaining glaze over cake. cool. garnish as desired., rum butter glaze, melt 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tbsp water. bring to a boil. remove from heat; stir in 2 to 3 tbsp dark rum or 1 tsp rum extract.

eggs, salt, old bay seasoning (add more or less to your liking), flour, cream cheese (or sour cream(but we prefer ), water (tsp at a time), leftover homemade mashed potatoes, crab claw meat, old bay seasoning, lemon dill seasoning or a citrus seasoning, butter, sauteed onion

lean ground beef, chili seasoning mix (mccormick s original recommended), dark red kidney beans, diced tomatoes or 1 (14 1/2 oz) can tomato sauce, chopped onion (optional), grated cheese (optional), sour cream (optional), chopped onion (optional), tortilla chips (optional) or frito corn chips (optional) or saltine crackers (optional)

eggs, sugar, almonds (skinned and cut in small pieces), flour, separate egg yolks from egg whites. beat the egg yolks with sugar and add the almonds. mix the egg whites with the flour until it becomes a thick substance. spoon the almond mixture in the egg white mixture and then pour everything in a buttered and floured cake pan. bake the cake in a preheated oven on 190 degrees celsius for about 45 minutes., let the cake cool down and cut it into three layers., ingredients for the filling, egg yolks, sugar, flour, milk, vanilla pod (ground ), butter, beat the egg yolks with the sugar, add flour and mix well. stir in the milk and add vanilla. cook this mixture au bain marie, stirring all the time until the mixture has thickened. remove from the fire and stir until it becomes cool again. cream the butter with a mixer and add it to the filling., spread the filling over the three layers of the cake and put the cake together again. cover the complete outside of the cake with the remained filling. decorate the cake with some almonds and let it cool down completely before serving.

chili powder, ground cumin, garlic salt, dried oregano leaves, ground coriander, cayenne pepper (add more if you like spicy chili) or 1 tsp dried chipotle powder (add more if you like spicy chili)

tomatoes, white onion, tomato sauce, limes , juice of, minced garlic, badia complete seasoning (add more to taste, we use 1/4 cup), jalapeno (add more based on taste), cilantro (to taste), salt & pepper

zucchini , cut into 1/2 in. x 3 in. sticks, olive or canola oil to fry, flour, eggs, beaten, panko bread crumbs , if not seasoned add 1 tbsp. italian seasoning, grated parmesan cheese, salt and pepper to taste

fine sea salt (level), accent seasoning, nonfat dry milk powder, egg white powder, ground peppercorns (4 tsps tellicherry black, 2 tsps white), ground ginger, smoked paprika, poultry seasoning, ground allspice, ground anise seed, ground fine herbs, ground winter savory, garlic powder, ground vanilla bean, ground nutmeg, unbleached bread flour

fine sea salt (level), accent seasoning, nonfat dry milk powder, egg white powder, ground peppercorns (4 tsps tellicherry black, 2 tsps white), ground ginger, smoked paprika, poultry seasoning, ground allspice, ground anise seed, ground fine herbs, ground winter savory, garlic powder, ground vanilla bean, ground nutmeg, unbleached bread flour

ingredient a, high protein flour 250g, sugar 35g, salt 1/4 tsp., plain yogurt 80g (i used my homemade yogurt), yeast 3g, water , 80g, ingredient b, unsalted butter 20g (melted ), sweet butter skin dough, unsalted butter 40g, icing sugar 30g, whole egg 15g, plain flour 55g, milk powder 10g, butter dough method, soften butter at room temperature , add icing/powdered sugar, whole eggs and mix well., add flour and milk powder; stirring with a rubber spatula to a smooth dough-like., wrap with plastic film, refrigerate butter skin for 20 minutes before shaping into rectangle shape.

sugar, butter, eggs, beaten, buttermilk, fig preserves, all-purpose flour, candied cherry, cinnamon, nutmeg, vanilla, orange extract, baking soda (add to buttermilk), chopped pecans

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

cooked penne , al dente, zucchini , sliced into discs, red onion , cut according to preference, red bell peppers , cut into strips, garlic cloves, finely chopped, sugar (add to taste), olive oil, italian seasoning (add to taste), tomato sauce, parmesan cheese, sliced bread

vegetarian refried beans (pinto or black refried beans will work), taco seasoning (add to taste, i usually only use about half), corn tortilla chips, shredded cheese (cheddar, pepperjack, queso are all good), avocados, garlic clove, crushed, roma tomato, seeded and chopped, lime , juice of, mexican rice (spanish will also work)

chicken carcass or you could use a turkey carcass, along with all the left over meat, bones and trimmings., use whole chicken. i like to use the left overs from a rotisserie chicken, aromatics: *2 cups chopped celery, chopped onion, minced garlic ., herbs and seasonings, nice size bay leaves, ground or rubbed sage, or 2 tbsp fresh chopped, ground pepper , or peppercorns, crushed dried or 1 tbsp chopped fresh thyme, dried crushed basil or 1 tbsp chopped fresh, curshed oregano, chopped dried rosemary or 1 tsp fresh ., stock pot or other very large pan ., enough water to fill stock pot. can use chicken or turkey broth to increase intensity of flavor, ingredients : for creamy broth, chicken broth, cornstarch or flour...or...2 envelopes of chicken or turkey gravy mix dissolved in 1 1/2 cups broth, not hot broth. or 1 can cream of chicken soup., this is now your broth for the soup., taste of broth and adjust seasonings., add vegetables to the soup, potato per person eating plus 2 for the pot, carrot per person and 1 for the pot., use baby carrots instead of peeling and slicing ones., stalks celery cut into bite size pieces, any other veggies your family likes .

lean ground beef or venison brown and drain, whole kernel corn drained, diced tomatoes undrained, pinto beans undrained, red kidney beans undrained, low sodium taco seasoning add to bronwed meat, dry ranch dressing mix add to browned meat

whole chicken wings, washed well and patted dry, all-purpose flour, salt, freshly ground black pepper, cayenne pepper, vegetable oil, for frying, wing sauce, carrots, cut into 2 to 3-inches by 1/4-inch batons, ribs celery, cut into 2 to 3-inches by 1/4-inch batons, seasoned fries , recipe follows, for serving, blue cheese dipping sauce , recipe follows, for serving, crumbled blue cheese, sour cream, mayonnaise, buttermilk, fresh lemon juice, minced garlic, salt, freshly ground black pepper, russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons, peanut oil, salt and freshly ground black pepper, original essence , to taste, recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

red lobster crab au gratin, butter, onion, minced, all-purpose flour, milk, scalded, salt, white pepper, sherry, crab meat, crackers, finely crumbled, cheddar cheese, finely grated, crumble crackers between waxed paper with a rolling pin. reserve just enough crumbs and cheese to top the casserole. melt 4 tbsp of the butter in a large heavy skillet. add onion and saut for about 5 minutes or until golden. slowly add flour, stirring constantly over low heat. when flour is blended, gradually add hot milk (scalded) and blend with a whip., continue stirring over low heat until the sauce begins to thicken. add salt, pepper, and sherry, and continue stirring in a bowl. mix crab meat, sauce, and the extra cracker crumbs and cheese. place in a lightly greased baking dish., sprinkle reserved cracker crumbs and cheese on the top of the casserole. dot the top with the remaining 4 tbsp butter., bake uncovered at 350f for about 15 minutes or until the top is golden brown.