63 sit squishy sorta Recipes

whole wheat flour, almond flour (use roasted almond and blend well to make ), baking powder, baking soda, salt, egg, maple syrup, buttermilk (mix 3/4 cup of milk and 1 tsp of lemon juice and let sit a few minutes to make ), canola oil, vanilla extract, chopped pecans, dried raisins, butter (for cooking ) or oil, as needed (for cooking)

olive oil, onion, chopped, red pepper flakes, fennel seed, dried basil, dried oregano, garlic cloves, minced, tomato sauce, egg, low-fat ricotta cheese, kosher salt, black pepper, grated parmesan cheese, divided, globe eggplant, sliced thin (may sprinkle with salt, allow to sit for 30 minutes, then rinse and pat dry, if desired), zucchini, sliced thin, button mushrooms, sliced, shredded mozzarella cheese

butter, brown sugar, eggs, separated, vanilla, all-purpose flour, salt, chopped nuts, vanilla frosting (i use the creme cheese frosting) or 1 (8 oz) can cream cheese frosting (i use the creme cheese frosting), m & s peanut chocolate candy

sugar cookie dough (your favorite recipe or store bought, usually 18oz, which is fine), cream cheese fruit dip, mixed fruit , of your choice cut make sure they are strained and let to sit and dry for at least 15 minutes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

unsalted butter, at room temperature, vanilla sugar (1 split vanilla bean stirred into 1 lb of sugar; let sit for a few days), whole vanilla bean, pure vanilla extract, eggs, room temperature, all-purpose flour, baking powder, salt, vanilla syrup, sugar, water, whole vanilla beans, split and seeds scraped, in a small pan dissolve the sugar in water over medium heat. add the vanilla beans and stir a little so the seeds and fragrance disperse. take the pan off the heat

tiny broccoli florets (and chopped stalks if you like ), garlic clove, smashed and chopped, scant 1/2 tsp fine grain sea salt, honey dijon dressing, crisp apples , cut into bit-sized pieces (if you aren tsp going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon), toasted or candied walnuts or almonds, pan-fried crunchy shallots, chives (optional)

most barbecue joints serve ladlefuls of smoky , deep-flavored beans alongside the slabs of ribs and mounds of pulled pork. we wanted to make those creamy textured, saucy beans at home to accompany our own barbecue, but we couldn tsp find a pitmaster who would give up their secret recipe. we were on our own, then, to develop a recipe for cowboy beans. here s what we discovered, test kitchen discoveries, use dried pinto or navy beans. canned beans turn mushy long before the sauce s flavors have blended., beans can be soaked overnight or quick soaked, which involves boiling the beans for five minutes, then allowing them to sit for 1 hour before draining and proceeding with the recipe. don tsp worry about timing., bacon is a convenient substitute for smoky barbecued meat., blend mustard , barbecue sauce, and brown sugar for a sweet but spicy, deep flavor. a fair amount of garlic and onion help here too., secret ingredient in cowboy beans is coffee. the roasted , slightly bitter flavor ties all the ingredients together., simmer the beans slowly in the oven to keep the beans whole. cooked too quickly, they will break apart.

fresh peaches (organic is best , make sure they are not mealy, but juicy and ripe), if the peaches are unripe , let them sit for a day or two in a brown paper bag., butter, flour (1/2 cup each cake and regular is best), baking powder, baking soda, milk, brown sugar

summer squash , slice, saltine crackers, 1 package crushed, onion, chopped, salt and pepper, velveeta cheese, sliced, butter or 1/2 cup margarine, milk

flakey biscuits, 10 count, hershey chocolate kisses (your favorite ones ), butter, melted, sugar, cinnamon

white shortening, granulated sugar, eggs, flour, baking soda, cocoa, vinegar, vanilla, salt, buttermilk (or soymilk with a tbsp of vinegar in it left to sit for 5 minutes), milk, flour, vanilla, sugar, butter

cornish hens (1 3/4-2 lbs each), onion, cut in thick slices (i use these as a natural rack for the hens to sit on in the pan), onion, cut in quarters, orange, cut in quarters, parsley, dried thyme, kosher salt, for the filling, ground black pepper, for the filling, butter (1/8 cup for the filling, 1/8 cup for the skin ), kosher salt, for the skin, black pepper, for the skin, red currant jelly, garlic, minced, brandy (just pick up 1 of those little airplane bottles, they work fine if you don tsp keep in the ho), chicken stock, dry white wine, butter (optional)

head iceberg lettuce, chopped, celery, chopped, onion, chopped, frozen peas, cooked and drained, red bell pepper, chopped, sugar, cheddar cheese, grated, cooked bacon, crumbled, best foods mayonnaise

marinated artichoke hearts, drained , liquid reserved, mayonnaise, plain yogurt, champagne vinegar or 1 tsp white wine vinegar, to taste, basil pesto , to taste, minced ripe black olives, drained (optional), minced purple onion, minced sun-dried tomatoes (the kind stored in oil is preferred), chopped roasted red and yellow bell peppers, salt & freshly ground black pepper, to taste

sour cream, philadelphia cream cheese, softened, blue cheese (or crumbles), fresh chives or scallions, minced, fresh parsley, minced, fresh herbs (thyme, rosemary, basil, oregano), fresh garlic, finely minced, mrs . dash (optional), red pepper flakes, cracked black pepper, allow cream cheese to sit at room temperature for 20-30 minutes before using.

elbow maccaroni cooked according to package directions, cucumber (diced or chopped depending on how much you like them i dice), tomato diced, miracle whip (put spoonfuls in 1 at a time and stir til you get the constitancy you like remember it soaks in the noodles as it sits, i use close to 1 cup)

flour, sugar, baking powder, baking soda, salt, margarine, mashed banana, buttermilk or sour milk (to sour milk stir in about 1/2 to 3/4 tbsp vinegar and let sit for a few minutes), eggs, vanilla, secret icing, butter, brown sugar, milk, icing sugar