267 thank much Recipes

orange juice, freshly squeezed (i replaced 1/4 cup of orange juice with freshly squeezed grapefruit juice), strawberries, hulled and washed well, blueberries, blackberries, raspberries, banana, peeled (i used 1/2 large banana), fresh dates (or 1 tsp date molasses aka dibs tamar) or 1 dried dates, pitted and chopped into small pieces (or 1 tsp date molasses aka dibs tamar)

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

garlic clove, cut in half, leftover bread, toasted or 1/2 loaf grilled bread, cranberry sauce, grated onion juice, crumbled blue cheese

milk, melted butter, egg, white flour, baking powder, sugar, salt (optional)

thank you for your interest in this recipe please go to the following site to view it and the rest of my baby food recipes, http://hubpages.com/hub/my-baby-food-recipes

thank you for your interest in this recipe please go to the following site to view it and the rest of my baby food recipes, http://hubpages.com/hub/my-baby-food-recipes

i only have a small area in a supermarket but things are just fine and i am planning to open a big pastry shop in a month...just wanted to share that moment with you all...you have supported me all the time and i really wish that you would all be with me here in the oppening., thank you again .

flour, onion, sliced, stalks celery, sliced, turkey, thawed and rinsed, turkey-size oven cooking bag

chocolate frosting, divided, fudge-striped cookies, candy corn, milk chocolate kisses, red-hot candies

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.

yellow cake mix, butterscotch pudding , thank you brand (canned prepared pudding), eggs, butterscotch chips, nuts, chopped, sugar

delicious ice box fruit cake, nilla brand vanilla wafers (crushed ), condensed milk, coconut, chopped pecans, raisins, chopped cherries, note and thank you for questions, hey all (re a question i was sent on this)..i would drain the cherries really well and save the juice..if a bit too dry..use some of it..be careful, as this could get soggy!! (you probably will not need it!), thank you ..

avocado, mayonnaise, fresh lime juice (or 2 tsps fresh lemon juice), hot sauce (not too much, more heat will come with the minced chipotle), salt, plum tomato, seeded and chopped, minced chipotle chile in adobo, sliced scallion, minced fresh cilantro , to taste, lean ground beef, chili powder, salt, ground cumin, dried oregano, monterey jack cheese or 4 slices cheddar cheese, whole wheat hamburger buns , we like them toasted on the grill (if you can get bakery, seeded rolls, so much the better), pickled jalapeno pepper, rings (store bought or pickled jalapeno rings), buttery-crisp lettuce leaves

thank you berry munch girl scout cookies, cranberries - fresh sliced, or dried or craisins, two eggs slightly beaten, three tbsp sugar, vanilla, grated orange peel, cinnamon, milk, cook and serve vanilla pudding, two cups of milk for making the pudding, milk for thinning the pudding

garlic, cut in half, leftover bread, cranberry sauce, crumbled blue cheese

thanks cooking with purpose, jezebel sauce, i don tsp know who was the first to throw all this in a bowl and hope for the best. but if you go to a party in southern louisiana and find the horsedover table. you ll find a bowl of jezebel sauce with the cheese and crackers., pineapple preserves ,or (1 cup), apple jelly ,or (1 cup), dry mustard, prepared horseradish, ground black pepper

yogurt blends non-fat vanilla frozen yogurt, vanilla extract (to taste), skim milk (however much you want to add is fine, just add milk to your preferred thickness) or 1/4 cup 1% low-fat milk (however much you want to add is fine, just add milk to your preferred thickness)

cornmeal, salt, baking soda, milk, chopped onion, eggs, cooking oil, chopped bell pepper, garlic clove, cream-style corn, grated cheese, green onion, jalapeno pepper (optional), crawfish (as much or as little as you like) or shrimp (as much or as little as you like) or crabmeat (as much or as little as you like)