198459 sausage cheese quiche makes Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

butter, cubed, all-purpose flour, milk, cottage cheese, baking powder, ground mustard, salt, eggs, cream cheese, cubed, jarlsberg cheese or 1/2 lb swiss cheese, shredded, grated parmesan cheese

refrigerated biscuit, cheddar cheese, roll of pork sausage or 1 package frozen of small round sausage patty, oil, butter or margarine, scrambled eggs or bacon or ham (optional)

vegetable oil, chopped onion, dried thyme (or 2 tsp fresh finely chopped ), dried basil (or 2 tsp fresh finely chopped ), chopped broccoli , crowns & stems, sliced mushrooms, garlic, chopped, salt, eggs, beaten, feta cheese, cheddar cheese, grated (i like aged white ), monterey jack cheese, grated, salt & pepper, unbaked pie crust

phyllo pastry (puff pastry also possible), gouda cheese, parmesan cheese, emmenthaler cheese, feta cheese, onions, leek, whipping cream, milk, eggs

frozen spinach, thawed and drained, eggs, onion, chopped, cottage cheese, cheddar cheese, shredded, mozzarella cheese, shredded, milk, bacon, cooked and crumbled, salt, black pepper

unbaked prepared tart shells, shredded cheddar cheese (medium or old ), frozen chopped broccoli, cooked &,drained, cream cheese, softened, milk, eggs, snipped chives, salt, parmesan cheese, paprika

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

deep-dish refrigerated all-ready pie crusts, eggs, ricotta cheese, asiago cheese, grated parmesan cheese, frozen chopped spinach, thawed, drained, and squeezed dry, seasoned bread crumbs, sun-dried tomato, coarsely chopped, dried basil, crumbled

butter, green onion, eggs, sour cream, swiss cheese, cheddar cheese, blue cheese, crumbles, salt, cayenne

milk, mayonnaise, chopped green onion (scallions), flour, egg (optional), swiss cheese or 12 oz baby , cubed, drained crabmeat, fresh parsley (to garnish ) (optional)

bacon , crisply cooked and crumbled, bacon grease or 1 tbsp olive oil, onion, diced, fresh spinach, chopped, salt, pepper, nutmeg, ricotta cheese, mozzarella cheese, shredded, parmesan cheese, grated, eggs

frozen spinach (thawed and squeezed well, to remove liquid ), onion (finely chopped, sauteed to soften), eggs, ricotta cheese, feta cheese (crumbled ), parmesan cheese, pepper, dried dill

roquefort cheese or 3 oz blue cheese, cream cheese or 6 oz cottage cheese, softened butter, whipping cream, eggs, salt, white pepper, cayenne pepper, minced fresh chives or 1/2 tsp minced green onion top, pastry shells , partly cooked

low fat cottage cheese, grated parmesan cheese (can substitute any other sharp cheese), egg whites, eggs, fat-free evaporated milk, salt, black pepper, diced ham, store bought 9 inch pie shell

deep dish pie shells, unbaked and chilled, eggs, at room temperature, grated cheddar cheese (or the lesser known emmenthal or cantal cheese) or 2 cups gruyere cheese (or the lesser known emmenthal or cantal cheese), heavy cream or 2 cups half-and-half or 2 cups whole milk, gently heated just until warm, salt, cayenne

all-purpose flour, fine sea salt, cold butter , cut into cubes, cold lard , cut into cubes, ice water, jalapenos , roasted and seeded (do not remove blistered skin), tightly packed cilantro leaves, garlic, chopped, pine nuts, extra-virgin olive oil, grated parmigiano-reggiano, salt and freshly ground black pepper, canola oil, mexican chorizo, casings removed, grated fontina cheese, grated cotija cheese, green onions, (dark and pale green part) thinly sliced, chopped fresh thyme leaves, eggs, milk, heavy cream, soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces

all-purpose flour, plus more for dusting, fine sea salt, cold unsalted butter, cubed, cold lard, cubed, jalapeno peppers, fresh cilantro, garlic, chopped, pine nuts, extra-virgin olive oil, grated parmigiano-reggiano cheese, kosher salt and freshly ground pepper, soft goat cheese, canola oil, mexican chorizo, casings removed, grated fontina cheese, grated cotija cheese, scallions, thinly sliced, chopped fresh thyme, eggs, whole milk, heavy cream