135 reference rest Recipes

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

dried anchovies- wash and strain., shallots , 1 clove garlic, 1 inch shrimp paste (belacan), blend together with 1/2 cup water using blender or pounded in a mortar without water., chilly paste (can refer to fried vermicelli how to make your own )., tamarind juice, onion - slice thin, water, tea spoon salt, tea spoon sugar, oil for cooking .

a 1/4-lb piece of prosciutto, cut into 1/4-inch dice (about 2/3 cup), red onion, chopped fine (about 1 cup), olive oil, arugula , coarse stems discarded and the rest washed well, spun dry, and chopped (about 2 cups), four 8 1/2-inch flour tortillas, freshly grated parmesan cheese (about 3 oz)

unsalted butter, olive oil, shallots, chopped fine (about 1/2 cup), mushrooms , half of them sliced and the rest chopped fine, cream sherry, low-salt chicken broth, chopped fresh chives or scallion greens

skim milk, salt, brown sugar, vanilla, oatmeal (not instant ), banana, cut four slices, save for top of oatmeal, cut rest into small pieces, allspice

olive oil, beef shanks, stalks celery, sliced 1/4 inch thick, carrots, sliced 1/4 inch thick, onion, sliced into thin wedges, roma tomatoes , mush them up a bit-or when in season use 6 fresh and chop them (with juice), dry red wine , drink the rest, beef broth, fresh cracked black pepper, rosemary, stripped and use only the leaves, thyme, stripped and use only the leaves

flour, malted milk balls, 24 left whole ,the rest crushed (maltesers), golden caster sugar, baking powder, salt, egg, sour cream, vanilla extract, unsalted butter, melted, low-fat milk, golden icing sugar , sifted, skim milk, golden syrup, unsalted butter, softened

flour, seasoning salt , i used flavored salt flavored seasoned salt, sweet paprika or 2 tsp hot paprika, your choice, chicken breast , gently pounded with flat side of mallet, luscious olive oil, baby carrots , cut lengthwise, exotic mushrooms or 12 oz button mushrooms, cut into quarters, sweet onion, sliced, garlic cloves, minced, champagne , drink the rest of the bottle with dinner for 2, silky tomato paste , to thicken and give that red valentine color to the dish, fresh parsley, fresh thyme, parsley, thyme

olive oil, onions, sliced thin, gruyere cheese, grated (about 1/4 lb), zucchini , cut crosswise into 1/4-inch slices, loosely-packed fresh basil, chopped, salt, cayenne, red bell peppers , cut crosswise into 1/4-inch rings (cores and seeds discarded), eggplant , cut crosswise into 1/4-inch slices (salted and set aside to rest for several minutes to drain on paper towels), tomatoes , cut crosswise into 1/4-inch slices, fresh thyme leave, coarse fresh breadcrumb

chopped carrot, chopped celery, chopped onion, margarine or 1 tbsp butter, beef broth (if you don tsp have enough, make up the rest with water), chopped cooked boneless beef roast (or steak), diced tomatoes, undrained, quick-cooking barley, salt, pepper, dried basil, dried oregano, frozen peas

red potatoes, sliced green onion, italian dressing, mayonnaise, mustard, salt, sliced celery, hard-boiled eggs, peeled and diced (4 in salad, rest for garnish on top), dill pickle relish

braising steak, trimmed and cubed, flour, salt & freshly ground black pepper, vegetable oil, onions, thickly sliced, carrots, thickly sliced, guinness stout (you can drink the rest!)

hot chocolate powder (more or less to taste), water (more or less to taste), frangelico, amaretto, cream (optional), marshmallows (optional)

diced eggplant, extra virgin olive oil, svgs red quinoa, lemon juice, capers, pesto (refer to my recipe, as it s thicker than most recipes), salt

cake flour, sugar, baking powder, butter, softened, salt, carrot juice, milk + about a little extra (or what i lovingly refer to as a glug ), lemon juice, egg whites, at room temperature, clementine mixture, clementine juice, lemon juice, powdered sugar

garlic cloves, sliced thin, extra-virgin olive oil, a 19-oz can chick-peas, rinsed and drained, water, broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups), dried hot red pepper flakes, three 6-inch pita loaves , halved horizontally to form 6 rounds, freshly grated parmesan cheese (about 2 oz)

salted water, dried black-eyed peas, watercress , tough stems discarded, the rest washed well, spun dry (2 cups packed), and chopped, firm-ripe peach, peeled and cut into 1/2-inch pieces, scallions, chopped, celery rib, chopped fine, fresh lemon juice, ground cumin

garlic cloves, 1 split , rest chopped, russet potatoes, peeled and thinly sliced, salt and pepper, fresh thyme, onions, very thinly sliced, tomatoes, cored and thinly sliced (about 1 lb), dry white wine, olive oil, leg of lamb, with bone in (about 6 to 7 lb)