28739 really yummy cups Recipes

baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but i really prefer to make my own and it s really so easy), melted butter, salt , garlic and pepper to taste, mix ingredients together ; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (i used my non-stick popover tins). i feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. i also think the butter helped brown the hash browns as they baked. don tsp press the hash browns too thin, or you ll have trouble releasing the finished product., bake at 400 degrees for 15 minutes or until the hash browns begin to brown., meat mixture, sausage links (i used 4 precooked patties, diced), onion, diced, red pepper, seeded and diced, grated cheese of your choice (i used a mexican cheese blend), any other filling choices you may want , but remember you have limited space in the hash brown cups, fry the sausage , onion and red pepper in about a tbsp of butter until cooked through., layer the meat mixture in the bottom of the partially cooked hash brown cups., sprinkle the cheese over the meat mixture. top with egg filling., egg filling, eggs, half and half or heavy whipping cream, salt and pepper to taste, a pinch of cayenne for some heat, optional, grated cheese of your choice (i used a mexican cheese blend), chopped fresh chives or green onion, for topping at serving, whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don tsp overfill, as this filling will puff up while baking and you don tsp want it to overrun the sides of the baking dishes. top with more grated cheese.

pork chops, breadcrumbs (i use 1 cup cornbread and 1 cup white bread), chopped onion, salt and pepper, parsley flakes, chopped celery, milk, water, chicken bouillon granule, egg, beaten

baby greens, washed and drained (or 6 cups romaine lettuce, washed, drained and rough chopped), arugula, washed and spun dry, french haricots vert , frozen french green beans, blanched and cold plunged, scallions, sliced thin, fresh strawberries, quartered, grey poupon (harvest coarse ground), fresh dill weed, leaves fresh basil, white balsamic vinegar, black pepper, salt, vanilla sugar (flavored sugar or splenda )

frozen corn, husked (on the cob or off) or 4 ears fresh corn, grilled, butter, melted, lime juice , fresh is best- i use half of a lime, epazote, chopped , if you can get it or 1/4 cup cilantro, chopped, green chili pepper (optional), chipotle pepper, minced (optional), salt, lime wedge, ground dried chilies or chili powder, parmesan cheese, epazote or cilantro, chopped, salt, pepper

extra virgin olive oil, garlic cloves, minced, onion, minced, chili powder, dried basil, black pepper, ground, salt, cumin, ground, dried parsley, sugar, salsa (i use pace mild or medium.), tomato paste, beef broth (= 1 can, can sub chicken or vegetable), water, good smoky ancho chili-based hot sauce , a couple splashes (i use coyote cocina ancho hot sauce from santa fe, nm www.santafeseasons.com), fresh cilantro, corn tortillas (6 not 7 , and yellow corn, not flour), grated cheese, grated (6 cups kraft mexican 4-cheese blend), onions or 1/2 medium onion, diced finely, sliced black olives, ripe (1 large can, drained ), green chilies, diced (1/2 of a small can)

oats, a nuts or 1 cup seeds, dried fruit, vegetable oil or 3/4 cup sunflower oil, water, honey, salt, cinnamon (which ever you like most like) or 2 -4 tsp cloves (which ever you like most like) or 2 -4 tsp ginger (which ever you like most like) or 2 -4 tsp nutmeg (which ever you like most like) or 2 -4 tsp vanilla (which ever you like most like) or 2 -4 tsp almond extract (which ever you like most like) or 2 -4 tsp lemon zest (which ever you like most like) or 2 -4 tsp lemon juice, etc (which ever you like most like)

dry pasta, mayonnaise, milk or 1/2 cup white wine, condensed mushroom soup, grated cheddar cheese, dill or 1/2 tsp dry mustard, frozen peas (optional) or 1/4-1/2 cup vegetables (optional), seafood (canned ), buttered breadcrumbs or 1 cup crushed potato chips or 1 cup french fried onions, etc

pork loin, brown sugar, dry mustard, salt (i use seasoning ), sage, thyme, black pepper, garlic powder, onion powder, beef stock, worcestershire sauce, dijon mustard, soya sauce, port wine or 1/2 cup sherry wine, spanish onions, sliced or 2 large vidalia onions or 4 ordianry sized onions, beef stock or 1 cup chicken stock, port wine or 1/4 cup sherry wine, cornstarch

hearts of romaine lettuce, half cup croutons (we use perfect croutons because they are ), half cup grated parmesan cheese, garlic, aa ) egg (raw or lightly poached), generous tbsp of worcestershire sauce, generous tsp salt, generous tsp pepper, generous tbsp of anchovie paste, lemon juice (i get 4 salads from 1 lemon), third cup olive oil (the taste will be somewhat dominated by the oil, so you might want to try a few until you find one you like. we use bertoli s classico)

unpitted green olives or 2 cups black olives, drained, olive brine, extra virgin olive oil, beer, white vinegar, garlic, minced, dried cayenne peppers or 2 chiles de arbol, bay leaf, chili powder , preferably gebhardt, cumin seed, toasted and ground

baked beans, black beans, onion, garlic cloves, dried oregano, dried mustard, bacon, half bottle dark beer, quarter cup brown sugar, half tsp liquid smoke , pecan, mesquite, or hickory, black pepper

white flour or 1 cup whole wheat flour, baking soda, cinnamon, all-bran cereal (all bran is my preference), skim milk, brown sugar, egg, applesauce

head cabbage, shredded, carrots, shredded, celery seed, vegetable oil or 1 cup canola oil (i use canola), sugar, vinegar, salt, ground mustard, onion, quartered

ground beef, frozen mixed vegetables (peas, carrots, corn), frozen zucchini, frozen lima beans, vegetable juice or 5 cups tomato juice, water, instant beef bouillon, dried basil (crush between fingers to wake up flavor), dried marjoram (crush between fingers to wake up flavor), salt, ground black pepper, onion powder, garlic salt, spaghetti (uncooked, broken into thirds ), grated parmesan cheese (to taste), flat-leaf italian parsley (finely chopped )

raisin bran cereal (extra raisin kind is even better or just add more raisins if you want), milk (i use lowfat , of course), canola oil, eggs, slightly beaten, vanilla extract, chopped peeled granny smith apples (about 2 small), chopped walnuts (optional) or 1/2 cup pecans (optional), unbleached all-purpose flour, sugar, baking powder, baking soda, cinnamon

ripe bananas (or 3 large bananas), rice syrup (or honey, substituted for 1 cup sugar), pureed carrot (substituted for 1/4 cup veg. oil), vanilla extract, baking soda, whole wheat flour (substituted for 2 1/2 cups white flour), oats, fresh blueberries (or frozen )

sliced peaches (in juice), raw sugar or 1/4 cup packed brown sugar, cornstarch (or tapioca starch), blueberries, blackberry, enjoy life snickerdoodle cookies, spectrum organic shortening, vanilla extract, brown sugar

olive oil or grapeseed oil, for frying, egg, scrambled, corn tortillas (or whole wheat or spelt tortilla), diced chicken or 1/4 cup small diced firm tofu, cottage cheese, pesto sauce