2961 points mex fingers Recipes

refrigerated breadstick dough, pepperoni stick, dried rosemary , to taste, if you add a raisin , it looks like a big wart on the finger after its baked. (are you scared yet ) bwaaaaa hahahaaaaaa boo!), happy halloween

old points : 6 pt points+: 7 pt, calories: 259 fat: 12.3 g protein : 10.1 g carb: 29 g fiber: 2.9 g sugar: 1.4 g, sodium: 590.5 mg (without salt), if you make the homemade low-fat buttermilk ranch ad 1 point plus or 52 calories ., potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on), olive oil, smoked paprika, chili powder, onion powder, garlic powder, cumin, coarse salt and fresh cracked pepper, center cut bacon, cooked & finely chopped, sharp shredded cheddar cheese, diced scallions, sliced pickled jalapeno (jarred on canned ), low-fat buttermilk ranch dressing, old points : 1 pts points+: 1 pts, calories: 52.3 fat: 2.0 g carbs : 5.5 g fiber: 0.0 g protein: 3.4 g sugar: 3.7 g, sodium: 288.8 mg, fat free sour cream, fat free greek yogurt, light mayonnaise, garlic powder, onion powder, chopped fresh chives, chopped fresh parsley, salt, freshly ground pepper, white balsamic vinegar, low fat buttermilk

italian lady-finger cookies (eggless are available in regular grocery stores or italian food markets), plain mascarpone cheese (i used belgioioso brand), coffee-infused mascarpone (i used belgioioso brand), heavy cream (no skimping out here! need the full fat), coffee/espresso- cooled and poured into a shallow bowl, granulated sugar, vanilla extract, amaretto (i uses disaronno), cocoa powder (for dusting), sugar (for garnishing), raspberries - for garnishing

refried beans, guacamole, mayonnaise, sour cream, taco seasoning mix, shredded cheddar cheese, tomato, chopped, chopped green onions, black olives, drained

shredded cheddar cheese, sour cream, chopped green chile peppers, taco seasoning mix

ground beef, chili powder, vegetarian refried beans, yellow onion, chopped, chopped green chile peppers, drained, picante sauce, muenster cheese, cubed, monterey jack cheese, cubed, sour cream

all-purpose flour, brown sugar, baking soda, ground cinnamon, salt, margarine, water, unsweetened cocoa powder, instant coffee granules, sweetened condensed milk, eggs, vanilla extract, margarine, unsweetened cocoa powder, instant coffee granules, sweetened condensed milk, sugar, toasted almonds

tomato sauce, barbeque sauce, onion, chopped, diced green chile peppers, chili powder, ground cumin, dried oregano, ground cinnamon, boneless pork loin roast, trimmed, chopped fresh cilantro

condensed cream of chicken soup (regular or 98% fat free), pace chunky salsa or pace picante sauce, water, whole kernel corn, uncooked regular long-grain white rice, skinless, boneless chicken breast halves, paprika, shredded cheddar cheese

ground beef, chili seasoning mix, chipotle peppers in adobo sauce, minced, beer, mayonnaise, chipotle pepper in adobo sauce, minced, white bread, pepperjack cheese

fresh tilapia fillets, olive oil, fresh lime juice, tomatoes, chopped, fresh jalapeno peppers, sliced into rings, cilantro leaves, salt and ground black pepper to taste

quinoa, water, kosher salt, fresh lime juice, olive oil, ground black pepper, diced tomatoes with green chile peppers, drained, garbanzo beans, drained and rinsed, cilantro, chopped, avocados, cubed, crumbled cotija cheese

sugar, sugar, dark rum, dark rum, brandy, egg yolks, ground nutmeg, mascarpone cheese, chilled whipping cream, vanilla extract, instant espresso powder, kahlua or 7 tbsp other coffee liqueur, champagne biscuits (crisp lady finger cookies) or 60 boudoirs cookies (crisp lady finger cookies), semi-sweet chocolate chips , finely ground in food processor, bittersweet chocolate (not unsweetened ) or 8 oz semisweet chocolate, chopped, lemon leaves , wiped clean (or assorted camelia leaves), gold dust * to paint the chocolate (optional)

ground chicken, carrot, apple, garlic clove, onion, egg yolk, beaten (check with your doctor before serving eggs to your little 1), breadcrumbs, fresh, dried thyme, crushed, fresh ground black pepper

bone-in skinless chicken thighs, salt and freshly ground black pepper, all-purpose flour , for dredging, butter, evoo, chopped fresh gingerroot, garlic, chopped, onion, chopped, fresh red chile , such as finger pepper or fresno chile, chopped, ras el hanout, ground cardamom, ground cinnamon, freshly grated nutmeg, chicken stock, butternut squash, peeled and cut into 2-inch chunks, diced tomatoes1 bunch spinach leaves (about 3 cups), red or brown lentils, grain rice, pomegranate seeds , for serving, sliced scallions , for serving, fresh cilantro leaves , for serving, fresh mint leaves , for serving

mangoes, peeled, flesh cut from the pit and sliced into 1/2-inch fingers or wedges (see technique below), jicama, peeled and cut into long 1/2-inch-wide fingers or wedges, seedless english cucumber (or 2 regular cucumbers), cut into long 1/2-inch-wide fingers or wedges, pure ground chile (buy pure guajillo or ancho chile in a mexican grocery, make it yourself, or substitute a little cayenne), salt, limes, each cut into 6 wedges

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.