158412 oven baked sweet sticky Recipes

sweet potatoes (8 to 10 oz each), canadian bacon, diced, reduced-fat sour cream, chopped fresh chives, shredded reduced-fat sharp cheddar cheese

sweet potatoes (8 to 10 oz. each), bacon, sour cream, sun-dried tomatoes packed in oil, drained, patted dry and finely chopped, scallions, white and light green parts, chopped, salt, shredded cheddar

green bell peppers, sweet onions, tomatoes, seeded and chopped, capers, chopped fresh basil, chopped fresh thyme, balsamic vinegar, salt, freshly ground pepper, garnish: fresh thyme sprigs

sweet potatoes, pure maple syrup, cinnamon, hot paprika, salt, pepper, chopped peanuts, boneless pork loin chops, salt and pepper, to taste, canola oil, chopped fresh rosemary

sweet potatoes (3/4 lb each), pineapple tidbits snack cup (4 oz), reduced-fat butter, brown sugar, cubed fully cooked lean ham

sweet potatoes (3-1/2 to 4 lb), orange juice, cold butter, divided, king arthur unbleached all-purpose flour, brown sugar, ground cinnamon, ground ginger, ground mace, chopped pecans

sweet potatoes, unsweetened pineapple juice, golden raisins, brown sugar, ground cinnamon, sliced almonds

sweet potatoes, butter, cubed, shredded cheddar cheese, bacon strips, cooked and crumbled, salt, pepper

sweet potatoes, cream cheese, softened, brown sugar, ground cinnamon, chopped pecans

sweet potatoes, cream cheese, softened, sour cream, butter, salt, brown sugar, ground cinnamon

sweet potatoes, coconut milk, maple syrup, minced fresh gingerroot, adobo sauce, salt, chopped pecans, flaked coconut

mashed sweet potatoes, heavy whipping cream, eggs, separated, lemon juice, grated lemon peel, ground cinnamon, ground ginger, flaked coconut, divided, brown sugar, almonds, vanilla ice cream , optional

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

glutinous or sweet sticky rice, shiitake mushrooms, small diced, reserve shiitake mushroom liquid, chinese sausages, diced, dried shrimp, rehydrated and diced, vegetable oil, fresh ginger, minced, green onions, sliced, sherry or rice wine, light soy sauce, oyster sauce, sesame oil, salt, white pepper, chicken stock

sweet potatoes, butter, brown sugar, cinnamon, nutmeg, marshmallows, buttercrunch topping

sweet potatoes, peeled, butter, salt, orange juice, ripe banana, mashed, chopped pecans, flaked coconut , optional

butter, yellow onion (finely chopped ), garlic cloves (finely chopped ), fresh ginger (finely chopped ), brown sugar (packed), ketchup, apple cider vinegar, grape jam, liquid honey, mustard powder, steak sauce, soy sauce, worcestershire sauce, paprika, dried oregano (rubbed between fingers to release the flavors), wasabi powder, ground red pepper, cayenne pepper, lime , juice of, ripe, cornstarch (combined with 2 tbsp cold water), cold water (mix with cornstarch if you like your sauce extra thick and sticky)

black beans, drained and rinsed or 19 oz about 1 1/2 cups of freshly cooked black beans, almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well), pitted dates, soaked for an hour and drained, cocoa powder, coconut oil, sea salt, chopped nuts (optional), baked sweet potato (just bake a sweet potato in the oven or microwave until very soft, let it cool, cut it in half and s), pitted dates, soaked for an hour and drained, cocoa powder, almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well), coconut milk, pure vanilla extract