205930 soup pudding blancmange powder Recipes

pistachio instant pudding, crushed pinapple , including liquid, marshmeilows (coloured look good but white are fine), coolwhip (at room temperature )

pudding, cubed white bread crumbs, raisins, milk, butter, sugar, eggs (beaten ), nutmeg, vanilla extract, vanilla sauce, sugar, brown sugar, whipping cream, butter, vanilla

pudding, colombo french bread- tear into small pieces, moist raisins, butter, cinnamon, eggs - separate yolks & egg whites (hold eggs whites to use later), sugar, salt, vanilla, topping: (use egg whites from above .), milk, sugar, vanilla

pudding, eggs, whole milk 15 oz canned pure pumpkin, dark brown sugar, pumpkin pie spice, cinnamon, vanilla, cubes egg or french bread (about 10 oz), golden raisins, caramel sauce, dark brown sugar, unsalted butter, whipping cream

whole graham crackers, butter, dark brown sugar, cook and serve vanilla pudding, milk (according to pudding package instructions), fresh strawberries, fresh blueberries, fresh blackberries or raspberries

cheesecake flavored pudding, milk, liqueur (you can use almost any flavor), vodka, cool whip

butter, softened, brown sugar, sugar, instant pudding, any flavor, vanilla, eggs, flour, baking soda, morsels

pudding mix, chocolate cake mix, chocolate chips, chopped nuts

flour, serving s instant vanilla , chocolate or butterscotch pudding, butter or margarine softened, brown sugar, baking soda, egg, egg white, semi-sweet chocolate chips

vegetable cooking spray with flour, yellow cake mix, veg. oit, water, eggs, vanilla instant pudding mix, mandarin oranges undrained, crushed pineapple drained and reserve liquid.

pudding, eggs beaten gently, milk, sweetened condensed milk, honey, vanilla, rice sauce, equal parts sweetened condensed milk and honey, cinnamon (optional)

butter, brown sugar, white sugar, eggs, vanilla, flour, baking soda, salt, instant pudding, flavor of your choice, add in of choice , to complement pudding flavor

pudding mix; flavor your choice, milk or more, extract of your choice; optional

pudding, sugar, milk, grapenuts cereal, butter, eggs, coconut, vanilla (i use 1/2 and 1/2 almond), white sauce, sugar, flour, vanilla (i use 1/2 and 1/2 almond), butter, milk (i use a light cream,such as half and half)

pudding, milk, coarse bread, melted butter, sugar, eggs, slightly beaten, salt, raisins, cinnamon, sauce, margarine, sugar, egg, whiskey

margarine softened, chocolate flavor instant pudding, boiling water, seni-sweet baking chocolate, white baking chocolate

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish