13233 ratatouille option make great appetizer Recipes

cream cheese softened, bacon , fried until crisp and than crumbled, fresh grated parmesan reggiano, sliced green onions, milk, garlic powder (optional) i added this to recipe because we love garlic, crescent dinner rolls

softened philadelphia cream cheese, miracle whip dressing, mix and match from these options, topping options, taco bell home originals thick n chunky salsa , 1 cup chopped tomatoes, 1 cup shredded lettuce, chopped tomatoes and cucumbers, 1/4 cup chopped black olives, pesto and chopped artichokes, 1 cup roasted red peppers, spaghetti or pizza sauce, 1/4 cup oscar mayer pepperoni, 1/2 cup chopped green peppers, cheese choices, kraft mexican style finely shredded four cheese, athenos crumbled feta cheese with garlic & herb, kraft finely shredded italian* five cheese blend

chocolate cake mix (or cake of your choice), cream cheese or 2 (12 oz) containers vanilla frosting, made orange, orange food coloring (i used red and yellow gel coloring to make ), ready-to-use green decorating icing

steel cut oats, cherry 100% juice blend (old orchard makes great, inexpensive, 100% juice blends... check them out, water, heaping 1/4 cup dried cherries, a non heaping 1/4 cup of semi sweet (or milk, if you prefer) chocolate chips(i used minis), powdered sugar (to taste), vanilla, milk or cream, if desired

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

flour, baking powder, salt, cold diced butter, sugar, buttermilk, eggs, vanilla, chocolate chips, melted butter, decorative sugar (optional, but great to look at and crunch thru)

active dry yeast (1 package), warm water, skim milk, salt, honey, nonfat dry milk (optional, but great for texture), whole wheat flour, vital wheat gluten, ground flaxseed

lemon slices, very thinly cut and seeded, ea. fresh basil leaves , large, ea. baby carrot, quartered, carrot greens, rinsed and dried, chicken breast, cut into thin strips (optional but great ), squash flowers, ea. yellow squash , cut into strips, ea. sweet red pepper , cut into thin strips, seasoned cornstarch for dusting, batter for coating, oil for frying ( 1/2 vegetable oil, 1/2 ev olive oil), flour, cornstarch, tspbaking powder, sugar, salt & pepper to taste, garlic powder to taste, cold beer , or as needed, oil for deep frying

butter (can use hard margarine), all-purpose flour, all-purpose flour, black pepper (more is better , i use freshly ground pepper), pan drippings (or see options below the recipe)

raspberry-cranberry frozen juice concentrate (do not reconstitute), whole frozen raspberries, frozen limeade concentrate (do not reconstitute), triple sec, tequila, gold, crushed ice, enough to make slushy, lime, sliced, sugar

two - 8 oz cream cheese, chopped green pepper, chopped onion, chipped (dried )beef, chopped up, pecan chips(optional topping )

onion, diced, bell peppers, sliced, stewed tomatoes, flour, salt, pepper, all purpose greek seasoning, sirloin steaks, 3/4-inch thick (or whatever is on sale), cooking oil, water, beef bouillon cubes, garlic powder, basil, feta cheese (tomato basil feta works great)

frying chicken (cut up , or 3 lbs. chicken breasts (split), butter, noodles (we use whole grain egg , or spaetzle works great too), boiling salted water, chopped onion (we use red), flour, paprika, salt, chicken broth, sour cream , dairy, worcestershire sauce

hamburger (optional -organic , grass fed, beef), onion, chopped 1/4-inch pieces, olive oil (more if you like !), worcestershire sauce, salt & pepper (start with 1 tsp & 1/2 tsp pepper), fresh breadcrumbs (4 old bread slices in blender until crumbs), whole wheat rolls, sliced in half

cream of mushroom soup with roasted garlic, sour cream, shredded cheese, frozen cubed or shredded hash brown potatoes, diced onion, black pepper, diced jalapenos (spicy option - tastes great!)

sliced and skinned carrots, onions, chopped finely, low sodium) vegetable broth, grated fresh ginger (optional) but great, orange juice, whipping cream, salt and pepper

chicken pieces, flour, butter, evaporated milk, cream of mushroom soup, undiluted, velveeta cheese, cubed very small (more if desired) or 1 cup colby cheese, grated (more if desired), grated parmesan cheese (optional), salt and pepper, cayenne pepper (optional), garlic powder (optional) or 2 -3 fresh minced garlic cloves (optional), whole white pearl onion, drained, sliced mushrooms, paprika , to sprinkle

blueberries, sugar, cornstarch, water (enough to make a thick paste), fresh lemon juice, cinnamon, nutmeg, salt