174 people kraftfoods Recipes

original recipe, boil a tender , nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon., modern adaptation, beef round or leftover roast, suet, apples, raisins or currants, white sugar, brown sugar, pepper, salt, cinnamon, nutmeg, brandy, cider or apple juice, double recipe for pie crust, butter (optional)

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

all-purpose flour (about 10 oz), ground ginger, ground cinnamon, baking powder, baking soda, salt, ground nutmeg, granulated sugar, butter, softened, molasses, egg, powdered sugar, milk, colored sugar sprinkles

all-purpose flour (about 2 1/4 cups), ground ginger, ground cinnamon, baking powder, baking soda, salt, ground nutmeg, granulated sugar, butter, softened, molasses, egg, powdered sugar, milk, colored sugar sprinkles

butter, at room temperature, sugar, molasses, all-purpose flour, baking soda, instant espresso powder, ground ginger, ground cinnamon, ground nutmeg

red grape juice, chilled, drops neon purple food coloring, club soda, chilled, vanilla ice cream, softened

celery rib, grape tomatoes, zucchini, yellow summer squash, fresh sugar snap peas, pitted ripe olives, string cheese, seeded quartered watermelon, wooden skewers and toothpicks

baby carrots, celery ribs, tomatoes or grape, zucchini and yellow summer squash, sweet yellow, red or green pepper, dill or sweet pickles, sliced pimiento-stuffed olives, pitted ripe olives, hard-cooked eggs, pimientos, string cheese, cheddar cheese, wooden skewers and toothpicks

butter, softened, dark brown sugar, molasses, egg, vanilla extract, grated lemon peel, king arthur unbleached all-purpose flour, ground ginger, baking powder, ground cinnamon, baking soda, salt, decorating icing and assorted candies

onions , sliced then havled ( about 3 cups), margarine, melted, sugar, pepper ( or how much you would like), worchestershire sauce, beef broth, thick) slices of french bread, shredded mozza cheese ( i bet swiss would be nice ) i just added enough cheese to my likeing, parmesan cheese, i cut this recipe in half to serve 2-3 people

chocolate or vanilla cupcakes baked in black foil liners, vanilla frosting, neon purple food coloring, marshmallows, pretzel sticks, black licorice laces, marshmallows, pink fruit chews, brown m ini m&m s