37 paper bags Recipes

  • My First Yellow Crookneck Squash Fried
    yellow squash , slied 1/8 in, onions , scapes diced and
    11 More
    yellow squash , slied 1/8 in, onions , scapes diced, fresh basil, chopped, cracked pepper, salt, egg, milk, flour, cornmeal, parmesan cheese, divided, butter or 1 tbsp margarine, olive oil, brown paper bag, lunch size
    22 min, 13 ingredients
  • Frozen Passion Fruit Meringue Cake
    egg whites at room temperature for 30 minutes, sugar and
    8 More
    egg whites at room temperature for 30 minutes, sugar, unsalted butter , cut into pieces, cornstarch, thawed frozen passion-fruit pulp, sugar, whole large egg, egg yolks, chilled heavy cream, special equipment : a 15- by 12-inch sheet of parchment paper; a pastry bag with a 1/3-inch plain tip and an 1/8-inch plain tip; a long thin platter or a foil-wrapped cardboard rectangle (at least 15 by 4 inches)
    12 ingredients
  • Easter Cookie Ideas
    sugar cookie recipe and
    53 More
    sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.
    7 min, 54 ingredients
  • Gougeres
    recipe pate a choux , recipe follows, grated gruyere and
    9 More
    recipe pate a choux , recipe follows, grated gruyere, freshly cracked black pepper, egg, beaten, special equipment : pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush, water, salt, sugar, butter, cut in pieces, flour , sifted, eggs, beaten
    30 min, 11 ingredients
  • The Absolute Best and Easiest Peanut Butter Balls!
    butter, room temp, peanut butter, powdered sugar and
    4 More
    butter, room temp, peanut butter, powdered sugar, semisweet chocolate morsels or 1 (12 oz) bag milk chocolate chips, paraffin wax block (shredded or shaved ), water, wax paper
    1 hour 10 min, 7 ingredients
  • Authentic Barbecue Pork Spareribs Using a Paper Bag Authentic Barbecue Pork Spareribs Using a Paper Bag
    pork spareribs, ground black pepper and
    22 More
    pork spareribs, ground black pepper, cayenne pepper (optional), chili powder, ground cumin, dark brown sugar, granulated sugar, dried oregano, paprika, table salt, ground white pepper, celery salt, garlic powder, unsalted butter, onion, chopped, garlic, minced, paprika, ground black pepper, lemon juice, dry mustard, hot pepper sauce, table salt, cider vinegar, tomato sauce
    31 min, 24 ingredients
  • Sea Bream Baked in a Bag: Orata en  Cartoccio  (Mario Batali) Sea Bream Baked in a Bag: Orata en Cartoccio (Mario Batali)
    sea breams , scaled and gutted, with head and tail intact and
    11 More
    sea breams , scaled and gutted, with head and tail intact, salt and pepper, extra-virgin olive oil, red bell pepper, cored, seeded, and thinly sliced, yellow bell pepper, cored, seeded, and thinly sliced, green bell pepper, cored, seeded, and thinly sliced, red onion, sliced thinly, carrots, peeled and sliced thinly, gaeta olives, special equipment : parchment paper, lemon, sliced thin to yield 8 slices, dry white wine
    45 min, 12 ingredients
  •  Lunchbag  Swordfish with Mediterranean Tomato Sauce and Linguini (Michael Chiarello) Lunchbag Swordfish with Mediterranean Tomato Sauce and Linguini (Michael Chiarello)
    vine-ripened plum (roma ) tomatoes, cored and cut into th... and
    14 More
    vine-ripened plum (roma ) tomatoes, cored and cut into thin wedges, salt and freshly ground black pepper, chopped fresh oregano leaves , or 1 tsp dried oregano, chopped fresh flat-leaf parsley, minced garlic, minced red onion, rinsed, drained, and roughly chopped capers, roasted red or yellow bell peppers, coarsely chopped, pitted and sliced greek olives (such as kalamata or gaeta olives), fresh lemon juice, pepper olive oil or 1/2 tsp dried chili flakes, extra-virgin olive oil, dried linguini, brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note), swordfish steaks
    55 min, 15 ingredients
  • Lemon Meringue Beehives Lemon Meringue Beehives
    cold unsalted butter, cut into small pieces, flour, salt and
    14 More
    cold unsalted butter, cut into small pieces, flour, salt, creme fraiche, egg yolk, eggs, sugar, lemons , zested, fresh lemon juice (from about 3 lemons), cold unsalted butter, egg whites (from about 4 eggs), sugar, a large cookie sheet , well greased, or lined with parchment paper, a 2-inch cookie cutter, a small ice cream scoop , about 1 1/2 inches across, a pastry bag fitted with a small plain tip (1/4-inch or less), a kitchen torch
    1 hour 50 min, 17 ingredients
  • Caramel Topped Cream Puffs Caramel Topped Cream Puffs
    water, unsalted butter, salt, sugar, all-purpose flour and
    5 More
    water, unsalted butter, salt, sugar, all-purpose flour, eggs, sugar, water, ice cream of your choice, or lightly sweetened whipped cream, equipment : a pastry bag fitted with a large plain tip; 2 cookie sheets, well greased, or 1 lined with parchment paper and 1 greased, or lined with nonstick baking mats; an ice water bath; and a mini ice cream scoop
    1 hour 10 min, 10 ingredients
  • Caramel Topped Cream Puffs Caramel Topped Cream Puffs
    water, unsalted butter, salt, sugar, all-purpose flour and
    5 More
    water, unsalted butter, salt, sugar, all-purpose flour, eggs, sugar, water, ice cream of your choice, or lightly sweetened whipped cream, equipment : a pastry bag fitted with a large plain tip; 2 cookie sheets, well greased, or 1 lined with parchment paper and 1 greased, or lined with nonstick baking mats; an ice water bath; and a mini ice cream scoop
    1 hour 10 min, 10 ingredients
  • Favorite Christmas Fruitcake Favorite Christmas Fruitcake
    go to the crafts store. and
    9 More
    go to the crafts store., purchase 1 or more bags of dried fruit, some plaster of paris, brown paint and a disposable cake pan., go home ., unwrap the dried fruit , carefully folding the wrapper inside-out and placing it at the bottom of your trash can. better yet, send it through your personal paper shredder and use it for insulation in the attic., mix the plaster of paris with water and pour into the disposable cake pan. place dried fruit on top, gently pushing in so it looks baked in the batter. let dry., take your fruitcake out of the disposable cake pan ., cover the top, bottom and sides with brown paint, avoiding the fruit., wrap your fruitcake in festive , colored saran wrap and finish with a bow. i like using red wrap because it gives a warm glow to the fruitcake., give your fruitcake to someone you want to impress. when they lift it, they ll say, wow! you must have made a really rich fruitcake! don tsp forget to smile and say, oh, its paris-style fruitcake., worry about someone trying to eat your fruitcake. nobody actually eats fruitcake... that s just a rumor. just so you know, the dried fruit won go bad because it has the same preservatives as twinkies, which have a shelf-life of about 237 years.
    10 ingredients
  • Yuanyang (Hong Kong-Style Coffee With Sweetened Tea) Yuanyang (Hong Kong-Style Coffee With Sweetened Tea)
    black tea bags, paper and strings removed and
    2 More
    black tea bags, paper and strings removed, sweetened condensed milk, strong brewed coffee
    12 min, 3 ingredients
  • Profiteroles with Vanilla Ice Cream and Chocolate Sauce Profiteroles with Vanilla Ice Cream and Chocolate Sauce
    recipe pate a choux , recipe follows, egg, beaten and
    9 More
    recipe pate a choux , recipe follows, egg, beaten, store-bought vanilla ice cream, store-bought chocolate sauce, special equipment : a pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush, water, salt, sugar, butter, cut in pieces, all-purpose flour , sifted, eggs, beaten
    30 min, 11 ingredients
  • Chocolate Filled Almond Macarons (Food Network Kitchens) Chocolate Filled Almond Macarons (Food Network Kitchens)
    chopped milk chocolate, unsalted butter, heavy cream and
    10 More
    chopped milk chocolate, unsalted butter, heavy cream, vanilla extract, kosher salt, sugar, whole blanched almonds, very finely ground, egg whites, at room temperature, kosher salt, granulated sugar, pure almond extract, drops liquid neon food coloring, such as mccormick, optional, special equipment : pastry bag, pastry tip, parchment paper
    1 hour 25 min, 13 ingredients




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