56 piggy went Recipes

cake flour, baking powder, baking soda, salt, nutmeg, unsalted butter, at room temperature, granulated sugar, light brown sugar , packed, eggs, lightly beaten, vanilla extract, buttermilk, peaches, peeled, cored , and chopped smallish (i went for a 1/3-inch dice), light brown sugar, cornstarch, powdered sugar, cream cheese, at room temperature, unsalted butter, at room temperature, vanilla extract

cream cheese, vermont extra sharp white cheddar cheese, grated, sharp cheddar cheese, grated, monterey jack cheese, grated, mayonnaise, red wine vinegar, pimientos, chopped, onion powder, garlic powder, paprika, hot sauce (or more !), fresh ground black pepper , to taste

strong coffee, amarula cream liqueur, frangelico, kahlua, caramel syrup, cream

frozen chopped spinach (defrosted in microwave) or 6 oz bagged fresh baby spinach (chopped), extra virgin olive oil , 2 turns of the pan, garlic cloves, finely chopped (i went for about 6), onion (chopped ), quartered artichokes , in water (drained well), asparagus , trimmed of tough ends (chopped to 2 inch or so pieces), salt and pepper (to taste), butter, all-purpose flour, vegetable stock or 2 cups chicken stock, cream or 1/2 cup half-and-half, grated parmigiano-reggiano cheese, nutmeg, freshly grated, salt and pepper (to taste), italian cheese blend (shreadded, from dairy aisle), fresh ravioli (large sized, your favorite filling)

finding gold is really easy. i always go on saturday morning ., best spots to find gold is scraping the moss off rocks by the river or cleaning out crevasses in bedrock along the river shore. i scrap moss as it acts like the carpet in a sluice box and traps the gold that is washed down the river during the winter. i have had pans with hundreds for pieces, just amazing to see., i designed customs tools for scraping and getting the fine dust and matter off the rocks. well i am an inventor., nothing is better than sitting down against a rock at lunch time , having a great sandwich, ice cold water, the river is flowing by, the sounds of the water, birds on the wing, lizards scooting over the rocks, and there is gold in the bag., by bag i mean , i scrap the moss or clean crevasses, put the material in a special pail, place the pail under the surface and stir to get the dirt to float out., then i put this material in my pan , swish it around, work a little of the sand out and then tilt it back and let the water roll over the sand. bang! glitter all over. now most people sit there and pan out all the sand, get down to the black sand (iron), pan out the iron, and then put the gold in bottle. total waste of time., panning is strictly recreational. i have a limited time at the river and ever minute counts. i carry my 6 mil 12 x 12 inch zip lock bags. once i see there is color in the sand, it is dumped into the bag and i go get more material. this way i can collect the most material for the 5 hours i have to pan. this is a very cool way to get gold and developed by me., once i get home , i put the material onto cookie sheets and dry it in the oven. once dry and cool, i use a special magnet and remove the iron particles. once the iron is removed, i put the sand through different size brass screens to separate the larger particles so when i pan i am not trying to move large and small particles., sunday morning i sit in my recliner , a light over my shoulder and put a tbsp of material in the green pan in the pics. watching a dvd i start panning the material, suck up the gold and put in a bottle. i do this starting with the biggest particles, love seeing the biggest pieces of gold., i work all the sand i can on sunday and if i am down to really fine particles of sand, it is put in quart containers for another day. there are so many of these containers still not panned. 1 might say there is gold in the garage., if there is a river known to have been a producer of gold close to you, go out and give it a try. i have taught many kids to pan; 1 went and found a nugget as big as my nail on my finger. it was huge! rotten kid wouldn tsp give to me for teaching him. oh, its all right, i will find my own some day. what was cool was after teaching the kids they would go back and pan on their own and find gold. how cool is that, hope you enjoyed finding gold for fun. jj - thegoldminer

beef broth, dry onion soup mix, cumin, chili powder, crushed red pepper, black pepper, jalapeno seeded and diced, tomato, chopped, bottom round roast, cut into bite size pieces, veg. oil ( i used canola), flour, add as much or as little as you like according to your taste...i went spicy

hard boiled eggs - i took them out after 5 minutes of boiling, cut into small pieces, tomato - cut into small cubes (i used 1/2 since the other half went to a toasted sandwich for somebody else), mixed lettuces - i use pre-packed bags that our supermarkets prepare daily , already washed and torn into pieces, olive oil, salt and freshly ground pepper to taste

bacon slices, halved, garlic cloves, thinly sliced lengthwise, cornish hens (about 1 1/4 lb each), halved lengthwise, thyme sprigs, fresh black and/or green figs, halved or quartered if large, fresh lemon juice

bacon, rind removed, scallops, shelled, black pepper , to taste, freshly chopped parsley, lemons , juice only, unsalted butter, melted

ground beef, onion, chopped, head of cabbage, shredded (i send my thru the food processor, you can probably chop it just make sure it is thin enough), beef broth, tomato sauce, crushed tomatoes, instant rice, salt, pepper, caraway seed (optional but really good ), brown sugar

ground pork (very lean), water chestnuts (minced ), sesame oil, soy sauce (lite ), garlic salt (more if desired), gingerroot, freshly grated (more if desired), cornstarch (for lightly dredging meatballs), apricot preserves, red wine vinegar, honey, soy sauce (lite ), garlic salt, cayenne pepper, sesame seeds (toasted ), water, cornstarch

black pepper, coarse, paprika, chili powder, garlic powder, lemon pepper, onion powder, dry mustard, ground cinnamon, celery salt, hot pepper

all-purpose flour, old fashioned oats, brown sugar , firmly packed, double-acting baking powder, salt, cinnamon (i went a little heavy on this(i love !), raisins (i omitted these, since i was using strawberry yogurt), nonfat vanilla yogurt (recipe was written using dannon light & fit) or 1 cup strawberry nonfat yogurt (recipe was written using dannon light & fit), egg, beaten lightly, canola oil (i used olive oil)

active dry yeast, white sugar, warm water (110 degrees f/45 degrees cup), bread flour, white sugar, salt, butter or 1 tbsp oil, baking soda, water, kosher salt, whole pepperonis per pretzels , halfved (optional), shredded mozzerella per pretzel, cinnamon sugar mix per pretzel (optional)

hash brown patties, frozen, sharp cheddar cheese, shredded, mild breakfast sausage, browned and crumbled, eggs, milk, salt, dry mustard

chickens, cleaned and trimmed, extra virgin olive oil, freshly ground black pepper , plus more to taste, salt , to taste, dijon mustard, italian parsley, leaves only, red onion, thinly sliced, tomatoes, cut in half, sherry vinegar, chili oil , recipe follows, olio piccante, extra-virgin olive oil, jalapeno peppers, coarsely chopped, red chili flakes

crushed undrained pineapple, sugar, flour, eggs, baking soda, mix in 9x13 pan. bake 350 for 45 minutes. now watch. mine was almost done at 35 minutes but i did leave it in 5 more minutes. the cake rises nice but the center will sink as it cools. this is due to all the pineapple. (some people don tsp have this problem. it might be from not mixing all the pineapple in the pan out of the center.), fret , the topping goes on this when it cools.

link) package little smokies sausages, any brand crescent rolls, beaver brand sweet-hot mustard (or other brand if you can tsp find it), grated sharp cheddar cheese