1250 some mouth Recipes

measurements are not available but i ll try, chicken for simmering, some use breasts some use thighs. for a normal dinner for four, chicken breasts or 6 chicken thighs, flour tortillas large, heavy cream, sour cream, enchilada sauce, shredded cheddar or taco cheese, butter, flour, chicken broth or broth from simmering the chicken, taco seasoning

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

lemon juice, balsamic vinegar, olive oil, some salt, some pepper, avocados, tomato, celery, romaine lettuce, spring (green ) onion

hand full of frozen mixed veggies, rice + 1 cup water for cooker, some salt for 1 onigiri, a dab of soy sauce and sesame seed for the other onigiri., egg whisked. you can add some sugar to it if you like., handfull cabage chopped up ., cap full of sesame seeds, garlic clove minced ., rice vinegar

sugar, flour, baking powder, milk, butter, apples with some kind of liquid (either water or apple juice ), cinnamon

eggs, sugar, butter ( 2 sticks ), softened - could be margarine, milk ( could be orange juice ), all purpose flour, salt, baking powder, pure vanilla extract or any other flavor you wish, grated orange peel , or some poppyseeds, or some chopped nuts, chopped dried fruit

gonna tolds you how to make mamas perfect cornbread. this is how she tolds me, shaa, dis fo two peoples, you put some of dat corn meal in dem bowls, put nough , but not too much, then you add some of dat flour , not as much as dat cornmeal, but, put nough in, put a lil bit bakin powder , and den add some of dat baking soda and salts, den ya add some milk and some oil, a little bit, but not too much, put 1 big egg in , or two lil eggs, if you ain tsp got 1 big one, oh , and shaa, if you put too much milk, you can add yourself a little bit mo flour if you want to, den ya stir everting in them bowls, stir just nough but not too much milk , ok, shaa, den you heat up dat oven till it good and hot, but not too hot ., oh , litre forgot sha, you put some oil in dat skillet when it get too hot, den ya put all dat cornbread mix in dat iron skillet, den ya put it in dat oven for thirty to twenty five minutes, until golden brown, feed more peoples , you just add yourself a lil bit more of everting or do all dis two times

red kidney beans, stalks celery, onion, bread and butter pickles, hard boiled eggs, heaping tbsp. mir. whip, salt , pepper ,worcestershire sauce and some hot sauce or cayenne pepper

sauerkraut salad, sauerkraut, undrained, sugar, green pepper, some onion rings, some chopped pimento, celery seed, combine all ingredients well. let stand overnight in the refrigerator. serve the next day

olive oil, cubes peeled small red-skinned new potatoes, cubes andouille sausage (about 2 oz), chopped red bell pepper, chopped onion, minced green onion, ground cumin, eggs, lightly beaten, salt, ground black pepper, butter, andouille sausage can be found in specialty foods stores and some supermarkets. you can substitute hot links, kielbasa sausage, or smoked hungarian sausage in this recipe

extra virgin olive oil , eyeball it, garlic, coarsely chopped (i actually use up to a whole head sometimes, because i really love garlic), chili powder, grill seasoning blend (eg : montreal steak seasoning by mccormick grill mates). i just use hot hungarian paprika, which is excellent, salt to taste, fresh-ground black pepper, and some red pepper flakes (these are hot & spicy; use to your tastes), head broccoli, cut into thin, long spears (i use baby broccoli from trader joes and just trim the ends and halve the larger pieces.)

yukon gold potatoes , scrubbed, thyme, chopped , plus some to sprinkle, oregano, chopped , plus some to sprinkle, salt (optional), black pepper, pancetta , or you could substitute unsmoked bacon, extra-virgin olive oil

baking potatoes, egg, beaten, sugar , plus some extra, zest of 1 lemon, cinnamon , plus some extra, salt, flour for dredging, extra-virgin olive oil for frying, mint leaves to garnish

butter, minced onion, frozen baby lima beans, thawed, frozen sweet corn, thawed, andouille sausage*, thinly sliced into rounds, chopped seeded fresh tomatoes (about 3), chopped fresh parsley, fresh lime juice, andouille sausage can be found in specialty foods stores and some supermarkets. you can substitute hot links, kielbasa sausage, or smoked hungarian sausage in this recipe

homemade cannellini beans with some of their cooking liquid or 1 (15 1/2 - oz) can cannellini beans partially drained, but not rinsed, ripe tomatoes, seeded and diced (optional, i d wait for summer tomatoes), crumbled feta cheese, minced fresh rosemary , or to taste, good quality extra virgin olive oil, salt and freshly ground pepper, to taste

all purpose flour, (i substitute some spelt and quinoa flour for 1/2 the flour, or 1/2 whole wheat flour), baking powder, baking soda, ground cinnamon , or to taste, salt, eggs, vegetable oil (i use grapseed oil), apple juice, honey, brown sugar , packed, apples, peeled and grated, coarsely chopped dates, coarsely chopped pecans

fruitcakes get an awful lot of bad press , especially the mass produced varieties, but a rich homemade version can be incredibly delicious., fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. when wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years, have it your way ..., if there are certain fruits you don tsp like , you can always include more of another, or some of your own favorites. dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. to convert a favorite dark fruitcake recipe to a light fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup

cookie jar, by elsie duncan yale, you may talk about you vases, just how beautiful they are, but to me there s nothing nicer, than a well-filled cookie jar, ginger cookies , raisin cookies, some with walnuts, with spice . . ., orange cookies , chocolate cookies, why , i think they all are nice., that cookie jar of mother s, stands upon the pantry shelf, when i m hungry she will tell me, i may go and help myself., seen some handsome vases, brought from near or brought from far . . ., but there s nothing that is prettier, than a well-filled cookie jar, old-fashioned sugar cookies, sugar, butter, eggs, sour cream, soda, vanilla extract, lemon extract, flour