78 shape brown Recipes

shaped pasta, cooked and cooled, red capsicum, seeded and chopped (bell pepper), purple onion, chopped, pine nuts, toasted, sun-dried tomato, chopped, fresh basil or 1/4 cup fresh parsley, chopped, ear of corn , corn removed from cob (can use 1/4 cup tinned corn instead), lemon juice, light olive oil, brown sugar, salt and pepper, to taste

butter, softened, brown sugar, light corn syrup, eggs, all-purpose flour, baking powder, ground ginger, ground cinnamon, green apple hard candies, crushed, egg whites, sugar, cream of tartar, drops green gel food coloring, pastry tips -round #5 and star #16, red and 4 brown m iniature m&m s, divided, cinnamon gum, divided, cheese-flavored snack crackers, peppermint sticks, malted milk balls, holly berry and leaf-shaped sprinkles, pretzel rods, sourdough pretzel twists, white sprinkles, caramel-filled chocolate candies, curved chocolate slices (swoops), divided, pretzel sticks, light bulb-shaped sprinkles

pepperoni, sliced thin, shaped pasta, green pepper, sliced thin, shell noodles, onion, sliced thin, wheel noodles, mushroom (optional), mozzarella cheese (shredded ), hamburger (browned ), parmesan cheese (shredded ), italian sausage (browned ), spaghetti sauce, your choice

shortening, boiling water, dark brown sugar, dark molasses, king arthur unbleached all-purpose flour, salt, baking soda, ground ginger, ground nutmeg, sugar, divided, meringue powder, divided, cream of tartar, divided, warm water, divided, silver dragee, chocolate rock candies, mint andes candies, edible glitter, green, blue, red, brown and black paste food coloring, light bulb-shaped sprinkles, ice cream sugar cones, colored nonpareils, pretzel sticks, cookie cutters--boy , girl and dog, pastry tips--round tips #3 and 7; leaf tip #67, pastry bags, foam core board (21 inches x 19 inches x 1/2 inch), propping

low-salt chicken broth, dry sherry, soy sauce, golden brown sugar, hot chili paste (such as sambal oelek), boneless pork shoulder (boston butt), cut into 5 x 1 1/2-inch strips (sometimes called boneless country-style pork ribs), peanut oil, onion, chopped, green onions; white and pale green parts finely chopped, green parts thinly sliced, garlic cloves, chopped, minced peeled fresh ginger, whole star anise, orange peel removed from orange with vegetable peeler, carrots, peeled , cut into 1-inch pieces, turnips, peeled , cut into 1-inch pieces, steamed white rice, ingredient info : hot chili paste (such as sambal oelek) can be found in the asian foods section of many supermarkets and at asian markets. look for whole star anise- brown star-shaped seedpods-in the spice section of some supermarkets and at specialty foods stores and asian markets.

vegetable oil, onion, chopped, head garlic, minced (about 8-10 big cloves), fresh ginger, peeled and sliced into coin shapes, salt, pepper, boneless skinless chicken thighs, cut into 1/2-inch dice, chicken broth (1 48-oz package), rice (i prefer short-grain like calrose), green onion, sliced thin, garlic, minced, fried golden brown and crispy, egg, hard-cooked, fish sauce, lemon juice (or kalamansi juice, filipino kumquat)

carrots, peeled, celery ribs, you can use the leaves too, white potatoes (about 1/2 lb), white onion, zucchini (optional), stewed tomatoes, whole, brown sugar, chicken broth (veggie can be substituted) or 3 cups chicken stock (veggie can be substituted), bay leaf, parsley, chopped, salt and pepper, pasta , any small shape works well like ditalini, small shell, orzo, and kid favorite alphabet (optional)

beef round steak (super thin rectangular shaped), oil, prepared mustard, onion salt, pepper, dill pickles, butter, tomato sauce, worcestershire sauce, water, brown sugar

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

chopped cooked chicken or 1/2-1 lb browned lean ground beef, shaped pasta, marinara sauce, shredded mozzarella cheese, frozen spinach, thawed and drained or 1 (10 oz) package frozen broccoli, cottage cheese or 1 cup ricotta cheese, grated parmesan cheese, salt, pepper, italian seasoned breadcrumbs, parmesan cheese, oil

elbow macaroni or 7 oz pasta shells or 7 oz spiral shaped pasta, cooked and drained, bacon, cooked and crumbled, mayonnaise, chili sauce, lemon juice, chicken bouillon powder, light brown sugar , to taste, tabasco sauce , to taste, roma tomatoes, seeded and chopped, chopped green onion, sliced lettuce

shaped pasta, cooked, chorizo sausage, chopped, mild italian sausage, chopped, brown button mushrooms, sliced, red pepper, green pepper, garlic cloves, chopped, tomato, chopped, olive oil, salt & pepper

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

bunuelos (mexican fritters), bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon., all-purpose flour, granulated sugar, baking powder, salt, beaten eggs, milk, melted butter, vegetable oil for frying, cinnamon-sugar mixture, brown sugar syrup, powdered sugar for sprinkling (optional), whisk flour , sugar, baking powder and salt together in a bowl; set aside., in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tbsp more milk; be careful not to make dough sticky.), turn dough out onto a lightly floured surface and knead until very smooth., divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes., roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes., in large, deep skillet , heat about 2-inches of oil over medium-high heat or to 375*f (190*cup). fry dough, 1 or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm., makes about 1 1/2 to 2 dozen ., cinnamon-sugar mixture : combine 2 tsp ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos., brown sugar syrup : in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tbsp light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar

chicken stock, carrots, thinly sliced, stalk celery, finely diced, leek , halved lengthwise and thinly sliced, peas, thawed if frozen, cooked rice or 2 cups pasta (long grain white or brown or wild rice, or rotini, lg seashell, bowtie or other sturdy pasta shapes), cooked chicken meat, sliced or cubed, chopped tarragon, fresh or dry, chopped parsley, fresh or dry, salt and pepper

ingredients topping, tub margarine (not light ) softened, brown sugar, flour, rolled oats, ground cinnamon, chopped walnuts, method topping, in a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside., ingredients glaze, egg, milk, method glaze, in a small dish , whisk together the egg and milk to make a glaze; set aside., ingredients pie dough: (pate brisee ), flour, sugar, salt, unsalted butter, softened, canola oil, cold water, method pie dough, in a medium bowl, combine flour, sugar and salt with a pastry blender., blend in butter and oil until mixture resembles coarse meal., add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together (do not over mix)., form dough into a ball ; flatten in to a disc shape., wrap in wax paper and chill, at least, 1 hour., on a lightly floured surface , roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter., drape dough over a 10-inch pie plate ; trim edges; set aside excess dough., crimp edges with a fork or your fingers., refrigerate pie plate for about 30 minutes (while assembling fruit filling)., ingredients fruit filling, fresh cranberries, fresh or frozen peeled, pitted peaches , cut into 1 slices, lemon juice, sugar, ground cinnamon, nutmeg, cornstarch

freshly cooked egg noodles , cooked according to package directions & drained, measured after cooking, unsalted butter or 2 tbsp margarine, ricotta cheese, drained well, cream cheese or 1 (8 oz) package low-fat , softened to room temperature, granulated sugar, eggs, lightly beaten, raw carrots, peeled and sliced into 1/4 inch thick coin shapes (measuring 2 cups once sliced), granulated sugar, brown sugar, butter, salt, mild curry powder (do not use spicy!), raisins, chopped pecans, butterscotch chips, brown sugar