300 starts Recipes

if you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. to prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). the french toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. set the griddle temperature to 350 degrees and use the entire amount of butter for cooking., pecans, light brown sugar, ground cinnamon, cinnamon-raisin bread, whole milk , warmed (see note ), egg yolks, unsalted butter , melted, plus 2 tbsp for cooking, table salt, vanilla extract, dark rum, maple syrup, keys to perfect french toast, start with dry bread: drying bread in 300-degree oven before soaking and frying leads to toast that s soft, not soggy., hold the whites: using yolks, not whites , in soaking liquid cuts down on eggy flavor., soak properly : soaking bread in flat baking pan for just 20 seconds per side ensures even saturation and no sogginess

dry white beans - i used great northern, thyme (dried), divided, sage (dried), divided, oregano (dried), divided, basil (dried), divided, rosemary (dried) broken up, divided, bay leaves, bacon grease/olive oil, carrots, sliced, stalks celery, sliced, onion, chopped, leek, trimmed, halved, and sliced, fennel bulb, chopped, garlic cloves, crushed, salt and pepper to taste (i used about 1/2 tsp and 1/4 tsp pepper sauteing veggies and added same amount to soup pot), chicken stock/water + bouillon, cooked crumbled bacon (optional), shaved parmesan cheese (optional), chopped fresh parsley (optional), lemon juice (optional), note: if you choose to use canned beans, you ll need 3 15 oz cans, drained and rinsed. in this case, your cook time will be lessened greatly and you ll skip the first series of directions. i suggest using dry b/cup they absorb more flavor as they cook and are less expensive., note: this can easily be adapted into a vegetarian recipe by substituting the chicken stock with vegetable stock and opting for olive oil. if you still want to achieve smoky flavor, add a few drops of liquid smoke to mixture (start with a bit, you can always add more).

almonds, blanched finely ground, sugar, all-purpose flour , start with 1 cup only, almond extract, egg, lightly beaten, ground cinnamon, butter, at room temperature, sesame seeds

white cake mix, baking powder, seltzer water, vanilla extract, egg whites, light butter , with canola melted and cooled, red food coloring, to make the batter look pink, sugar-free instant vanilla pudding mix, cream cheese, softened to room temperature, fat free cream cheese, softened to room temperature, powdered sugar , start with 4 tbsp and go to 6 if needed for more sweetness, vanilla extract, red food coloring, to make the frosting look pink, candy sprinkles , for decoration (optional)

water, vegetable bouillon cubes (start with 14, i like 16), extra virgin olive oil, onion, chopped, minced garlic, stems fresh thyme (leaves only ), fresh parsley, chopped, fresh ground pepper, salt (optional), carrots, sliced, celery ribs, chopped, head of cabbage, chopped, potatoes, peeled and large cubed, chickpeas, dark red kidney beans, frozen cut green beans (or fresh ), frozen cauliflower (or fresh ), diced tomatoes (i don tsp use the juice, but you can)

pecan pies of today bare little resemblance to their 19th-century inspiration. could we recreate a traditional pecan pie without using modern day, processed corn syrup here s what we discovered, test kitchen discoveries, many traditional syrups (cane, sorghum) produced a great pie, but we had to mail away for them. in the end, combining maple syrup with brown sugar and molasses replicated the old-fashioned versions perfectly., start the pie at 450 degrees and then drop down the temperature to 325 degrees to ensure the bottom crust is crisp and golden brown., if you don tsp let your pie completely cool , the filling won tsp firm to the proper consistency and the pie won tsp slice nicely., a last-minute addition of cream yielded a welcome custardy transformation to the filling. this also made the filling looser; a problem easily solved by adding extra egg yolks., toasting the nuts before they went into the pie gave them enough crunch and flavor to hold their own in the filling., move over , karo, before cloying karo syrup monopolized the market , pies were made with many other, less processed types of syrup, including sorghum (made from a cereal grass) and cane (made from the boiled-down juice of the sugarcane plant). these syrups still exist, and you can mail-serving them, but otherwise you ll probably need to travel to places like louisiana or kentucky to find them. we tasted a range of such syrups, including steen s 100% pure cane syrup and townsend s sweet sorghum, then tried to duplicate their complex flavors from products we could buy at the supermarket. in the end, a combination of three ordinary sweeteners created an old-fashioned flavor that easily bested karo.

frozen squid rings, thawed under running water (i got mine at trader joe s), flour (or less , if you think you can get away with it, just add more as you go if you start with less than), cayenne pepper, kosher salt, eggs, panko breadcrumbs (japanese bread crumbs), oil, for frying

instant yeast (or 1 packet active dry yeast), water (start with the smaller amount), vegetable oil, brown sugar or 2 tbsp honey, firmly packed, whole wheat flour (or white whole wheat), salt, toasted walnuts (finely chopped or crushed )

unsweetened cocoa powder, cake flour, salt, baking soda, baking powder, unsalted butter, at room temperature, sugar, eggs, at room temperature, strong coffee, milk, butter, powdered sugar , sifted, peppermint extract (start with 2 tsp and adjust to taste), dark chocolate or 1 cup semi-sweet chocolate chips, very finely chopped by hand, sugar ice cream cone (optional)

grain white rice, water , to start, salt, cinnamon, vanilla extract, sugar, natural, cardamom, butter , clarified, currants, soaked and drained, evaporated milk, heavy whipping cream, sweetened condensed milk , i.e. half a small can, egg yolks, water, cornstarch, butter , clarified, vanilla bean seeds , from pod, sugar, natural

israeli couscous, english cucumber, or 3 to 4 small japanese , armenian, or persian cucumbers, roma tomatoes , or a couple of handfuls of miniature tomatoes, washed, dried, and chopped parsley leaves, red bell pepper, cut into dice, scallions, white and tender green parts, sliced thinly on the diagonal, as you like : thinly sliced radishes, chopped fresh mint), head of romaine, washed and dried , sliced across into 1 strips, dressing, garlic, crushed, lemon juice (this amount makes it tart. if you are cautious, start with 1/4 cup and add more to taste), salt and pepper to taste, ground sumac (or a little more lemon juice), flavorful olive oil

shrimp, turkey sausages, frozen vegetable mix (broccoli, cauliflower, carrots), quick cooking brown rice, red onion, chicken stock, celery salt, old bay, cayenne pepper (start small and work up to desired hotness), a beer, drizzle of olive oil, dab of butter

chipotle chiles in adobo, sour cream, ground cumin, lime , juice of, salt (start with 1 good pinch)

head lettuce, shredded (little bigger then slaw), head cauliflower (no stems just small buds), chopped medium red onion, bacon (i used tky. ), shredded parmesan cheese (or blend ), splenda artificial sweetener (key ingredient), light mayonnaise or 3/4 cup miracle whip, to start (keep adding to taste..too much is too much)

hamburger (optional -organic , grass fed, beef), onion, chopped 1/4-inch pieces, olive oil (more if you like !), worcestershire sauce, salt & pepper (start with 1 tsp & 1/2 tsp pepper), fresh breadcrumbs (4 old bread slices in blender until crumbs), whole wheat rolls, sliced in half

butter, melted, peeled and rinsed yam, sliced thicker then a nickel (bobby says let these dry), nutmeg, cinnamon, brown sugar (bobby says heavy on this), granulated sugar (bobby says heavy on this), salt (bobby says sprinkle this with your fingers lightly), molasses, vanilla extract (bobby says use a capful at a time, start with that)

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

golden sausage egg rolls a different take on the rolls from jimmy dean, an appetizer recipe that s good as gold : jimmy dean golden sausage egg rolls. made with regular flavor jimmy dean pork sausage and finely chopped ginger and garlic, it s a delicious way to start any meal., jimmy dean regular flavor pork sausage roll (8 oz), coleslaw blend, chopped gingerroot, chopped fresh garlic, ground black pepper, salt, egg white, cornstarch, egg roll wrappers, vegetable oil for frying, suggested dipping sauces, spicy mustard, sweet-and-sour sauce, soy sauce