156 the and corn made Recipes

pork fillets, buns, black vinegar, soya sauce, black soy sauce, sugar, chinese wine, sesame oil, chili (chopped ), minced garlic, corn flour, stalks spring onions (chopped ), salt & pepper

jiffy corn muffin mix, milk, egg, butter, room temperature, aluminum foil (to cover pan )

water, potatoes, diced, onion, chopped, peas, drained, whole kernel corn, with liquid, peeled and diced tomatoes with juice, ground venison, bacon, diced, salt , or to taste, ground black pepper , or to taste, garlic salt , or to taste, sugar, all-purpose flour (optional)

tasajo (cured dry beef), cut into cubes and soaked overnight, pork stew meat cut into cubes, ear fresh corn, green plantain, cassava, malanga (a root similar to potato), crushed tomatoes, chicken stock, pork bone stock, bay leaves, cumin, pumpkin, yellow plantain, white pepper, salt , to taste

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.

x 13 glass baking dish, refried beans, grated cheddar cheese, guacamole (home-made or ready-made), taco seasoning, sour cream, picante sauce, sliced blsck olives and jalapenos for garnish, corn tortilla chips for dipping and scooping

beef, low sodium beef broth, chopped yellow onion, tomato sauce, sliced mushrooms (2 cans), barley, salt, black pepper, water, fusilli pasta, frozen corn kernels, sliced carrots, beef gravy mix

squirrel, cut up, flour, salt and pepper, butter, boiling water, thyme, corn, potatoes, cubed, cayenne, onions, sliced, canned tomatoes with juice

spinach, finely chopped, mixed vegetables, finely chopped (carrots, beans and cauliflower), sweet corn, frozen, onions, sliced, cooking oil, salted butter, garlic paste, cumin seed, anise seed, turmeric powder, thymol seeds (ajwain), plain flour, onion seeds (kalonji), dry fenugreek leaves (methi leaves), kashmiri chili powder, panir, cubed, tomato paste, fresh cream, black pepper, coriander powder, salt, carrots, grated, tomato, sliced, soy sauce, cilantro

all-purpose flour , unsifted, baking powder, sugar or 2 tsp splenda substitute, if you have it, salt, skim milk, egg beaters egg substitute, corn oil

flour, sugar, baking powder (gluten free - check - most are ok), cinnamon, salt, baking soda, mayonaise (gluten free - use hellman s), pumpkin, egg whites slighly beaten, corn oil, water, cream cheese frosting, confection sugar, soft butter, softened cream cheese, vanilla

chicken broth (i use homemade but canned will do just fine), carrots , sliced thin discs, stalk celery, sliced, onion, sliced 1/8ths, cooked chicken, cut into pieces (can buy deli chicken in a 1/2 lb chunk and cube , or 6 oz.can of chicken meat), corn (frozen or canned ), minced garlic, basil, crushed, salt and pepper, egg noodles (optonal) or 1/4 lb pasta, of choice (optonal)

rice-a-roni , spanish rice flavor, ground beef (lean), onion, chopped, green pepper, diced, beef broth plus 1 can water (in empty broth can), pinto beans, drained (you can use light red kidney beans if you prefer), crushed tomatoes, corn, drained, diced green chilies, chili powder (i used 2), sliced green onion , grated cheese, salsa and sour cream for garnish

firm white fish fillets (2 inches thick ), all-purpose white flour, white vinegar, sugar or 1 1/2 tbsp splenda substitute, garlic paste, whole cumin seeds, cumin powder, green chilies, chopped fine, fresh cilantro, chopped fine, egg, beaten, salt, corn oil, water

water, sofrito seasoning , paste (tomato, garlic, onion), chipotle chiles in adobo , from a can seeded if desired, canned adobo sauce from the chipotle chiles, chicken flavor instant bouillon, abulita chocolate, vegetable oil, corn tortillas, crumbled panela cheese, toasted sesame seeds, chopped onion, chopped fresh cilantro

apples, washed,dried and stems removed, sugar, light corn syrup, water, cinnamon stick (optional), wooden skewer , see tester note

boned pork shoulder (butt), most of fat trimmed, dried california or new mexico chiles (see quick tips below ), dried pasilla chiles, flour, garlic cloves, coriander seeds and dried oregano, cumin seeds, chopped tomato and onion, chopped green bell pepper and chopped seeded anaheim chiles, fresh lard, divided, instant beef bouillon, garlic salt, chopped cilantro sprigs and sliced green onions, fresh masa (masa fresca, dough made from ground dried corn kernels and no lard or salt); or 8 cups dehydrated masa (also sold as corn flour, masa harina, or instant corn masa mix), mixed until smooth with 5 1/4 cups warm water, baking powder, salt, russet potatoes, dried cornhusks (see quick tips below ), pimiento-stuffed green olives, drained, sliced pickled jalapeno chiles, drained

extra-virgin olive oil , 2 turns of the pan, poblano peppers, seeded and thinly sliced, ground sirloin, onion, chopped, garlic, chopped, grill seasoning, a couple of palm fulls, worcestershire sauce , eyeball it, chipotles in adobo, chopped , plus 1 tbsp of the sauce, steak sauce (recommended : peter luger or a1), beer (1/2 a bottle), beef stock, crushed fire roasted tomatoes, corn muffin mix (recommended : jiffy, made to package directions for corn pancakes, listed on the side of the box), softened butter , for greasing a griddle, black beans, rinsed and drained, cumin , half a palm full, scallions, chopped