98 safed murgh Recipes

melted cocoa butter, baking soda, citric acid, essential oils or fragrance oil (skin-safe)

poblano chile , cut into matchsticks, red bell peppers , cut into matchsticks, head cauliflower, cut into 1/2-inch chunks, sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups), onion, halved and slivered, corn kernel (fresh or frozen ), heat-safe oil (like grapeseed or coconut), ground cumin, garlic cloves, minced, salt and black pepper, chopped fresh cilantro, salsa or 2 cups pico de gallo, baby spinach leaves (about 2 big handfuls ), corn tortillas, halved, shredded cheese (i used a cheddar-monterey jack blend), sour cream, sliced scallion, for garnish , if desired

all-purpose flour, baking soda, salt, cinnamon, granulated sugar, butter flavor shortening, eggs, water, semi-sweet chocolate chips, uncooked quick oats, chopped apples , slices or 1 cup raisins

organic wild albacore tuna , dolphin-safe, diced tart apple , such as granny smith, diced celery, vegan mayonnaise, chopped flat leaf parsley, fresh lemon juice, salt & freshly ground black pepper

chicken breast halves, pounded thin, pepper, vegetable oil, margarine, flour, skim milk, unsalted chicken stock, white wine, tarragon, sliced mushrooms

all-purpose flour, baking soda, salt, ground cinnamon, butter flavor shortening, granulated sugar, eggs, orange peel (grated ), water, quick oats (uncooked ) or 3 cups old fashioned oats (uncooked), nestle toll house butterscotch flavored morsels

cooked chicken (cubed or shredded ), chicken broth, frozen vegetables (peas, carrots, corn), bay leaf

sugar, water, grapefruit juice, orange juice, grenadine, chilled ginger ale (about 2 1/3 soda cans worth)

water, hydrogen peroxide (food grade if using on herbs, veggies, etc), white sugar

all-purpose flour, baking soda, salt, ground cinnamon, granulated sugar, butter flavor shortening, eggs, water, nestle toll house semi-sweet chocolate morsels, quick oats, uncooked, dried apple (chopped )

new potatoes , 1 lb, bacon, chopped shallot, red wine vinegar, olive oil, salt & freshly ground black pepper, to taste, chopped purple onion, chopped parsley

cube cream cheese, egg beaters egg substitute (pasteurized & safe), heavy cream, flavored sugar-free syrup, any flavor, ice cubes

flour, sugar, unsweetened baking chocolate, butter flavor shortening, eggs

baking soda, cornstarch, lemon juice, vinegar, borax , isopropyl alcohal, mineral oil, soap, steel wool, tsp, washing soda-sal

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.