2077 serviette ing another pocket Recipes

all-purpose flour (i like king arthur s unbleached ap flour), baking powder, cayenne powder (don tsp be alarmed...being a heat fiend, i used 3 tsp. and they were only slightly spicy - plus it adds such a pretty color. i m thinking a good smoky spanish paprika would be a great, and less hot, substitute), salt, shredded cheese (i used fine shredded sharp cheddar tonight), chilled shortening, cubed, unsalted butter, cubed, note: i like using a 50%-50% mix of shortening and butter - shortening for the tender crumb and butter for added taste., cut bacon, diced, buttermilk, minced chives (scallions would work here, too)

margarine or butter, garlic powder, baking mix (i use bisquick), milk, shredded cheddar cheese

flour, cream of wheat, sugar, baking powder, eggs, milk, cooking oil (i like safflower), make sure to substitute baking powder with 2 tsp. of cream of tartar and 1 tsp. baking soda to make this completely corn-free.

all purpose flour, baking powder, baking soda, salt, cooking oil (i use a vegetable/canola blend), sourdough starter (allow to come to room temperature)

ripe bananas, coconut oil, brown sugar, egg, beaten, vanilla extract, baking powder, salt, cinnamon, all-purpose flour, baking spray (i use pam)

whole boneless chicken breasts, onion, minced, olive oil, garlic, minced, paprika, coarse ground black pepper , to taste, green beans, trimmed, cut in 1/4 inch pieces, carrots, peeled and grated, red onion cut in thin rounds, parsley, chopped ( i like using cilantro in place of or in a combination with the parsley), potatoes, peeled, grated, patted dry, oil for frying, mayonnaise, salt and pepper to taste, parlsey and/or cilantro to garnish (optional)

wonderful spinach salad, courtesy angie ketterman, food network ), canola oil, yellow onion, thinly sliced, dressing, dijon mustard, honey, rice wine vinegar, extra-virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, roasted red pepper , cut into strips, white beans, drained and rinsed, crumbled feta cheese, whole chunk tuna in water, orange , cut into segments, toasted sliced almonds, in a medium saute pan over medium heat add oil ., when oil is hot add onions and cook , stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes., make dressing : in a small jar or pint container with a lid add mustard, honey, vinegar, oil, salt and pepper. place top on container and shake to combine., in a large mixing bowl add spinach , roasted pepper, beans, feta, tuna and 2 tbsp dressing. toss to combine. garnish with caramelized onion, orange segments and toasted almonds.

portabella mushrooms, cooking spray or olive oil , in mister, basil pesto (from a jar is fine), olive oil, fresh mozzarella cheese or buffalo mozzarella, pine nuts, cut focaccia bread or ciabatta

shortening (i use butter), sugar, salt, eggs, mashed bananas (medium/large), baking soda, water, flour, crushed nuts

bake quick breads on the center oven rack for best heat circulation., quick breads from the pan after about 10 minutes cooling for easier pan removal., cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf., after cooling , wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months., muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded., use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins., fill empty , greased muffin cups with water to prevent burning the grease during baking.

bishops bread, flour, baking powder, salt, chopped nuts, chopped dates, sliced maraschino cherries, chocolate chips, eggs, beaten, sugar, stir together flour , baking powder and salt in large bowl. stir in nuts, dates, cherries and chocolate chips. in small bowl, beat eggs and sugar. stir into flour mixture. turn into well-greased and floured 9-inch by 5-inch by 3-inch loaf pan. bake at 325 degrees for 75 minutes. cool in pan on rack for 10 minutes. remove from pan. cool completely, top side up on a rack. best if stored, well wrapped, for a day or two before slicing.

self rising flour, shortening (i used liquid margarine), sugar (i used brown once and white once, no real major difference), cinnamon, ginger, allspice, nutmeg, beer-the 1 i used was a bavarian ale that tasted like cloves.....

bread flour, plus extra for kneading, coarse salt (half or so if regular ), baking powder (i use aluminum-free kind), butter or smart balance*, softened, eggs, milk or cream to equal 2/3 cup liquid with the eggs

spelt flour, barley flour, baking powder (i use rumford), baking soda, salt, mild honey, buttermilk, fresh thyme leaves (recipe uses dried ), snipped chives (i added this ), eggs, flavorful olive oil (original recipe had 1/4 cup), grated romano cheese, divided use (or any sharp and flavorful cheese. original recipe used half the amount)

cooked chicken, diced, celery, diced, walnuts or pecans, chopped, mayonnaise, chunky blue cheese salad dressing (i use marie s), salt, onion powder, ground black pepper to taste

frozen peas, sliced water chestnuts, chopped green onions, diced cooked chicken breast, salad dressing (i use miracle whip), cashews (halves, whole, toasted or raw ) to taste

a couple of cloves of galic, peeled, white vinegar, yellow mustard, mayo (not the salad dressing kind, i use hellmans), olive oil, lemon juice, black pepper

b litre tsp salad, heads romaine lettuce, washed, dried and torn into bite sized pieces, tomatoes , cut in half lengthwise, bacon fried crisp, crumbled , fat reserved, baguette , cut into cubes olive oil, salt and pepper, mayonnaise, sour cream, red wine vinegar, chopped fresh herbs , chives, parsley, basil and thyme recommended, scallions, minced, garlic, minced, salt and pepper, place a large skillet over medium heat add olive oil and a tbsp of bacon grease to pan. allow to heat up. add bread cubes and toss until golden and lightly crispy. salt and pepper and set aside, prepare dressing , in a bowl, whisk together all of the dressing ingredients and 2 tbsp of the bacon grease, taste, add salt and pepper as needed., toss dressing with lettuce, arrange on plates, top with tomatoes, croutons and crumbled bacon. serve.