18 times best Recipes

sweet butter, cream cheese, room temp, sour cream, vanilla extract, sugar, cornstarch, lemon juice, vanilla extract (yes, again !), eggs (1 at a time)

olive oil, lime juice (fresh is best .), sugar, grated fresh ginger, salt, sweet potatoes, peeled and coarsely grated, toasted chopped walnuts or 1/2 cup unsalted peanuts, sliced scallion, shredded cooked chicken, hoisin sauce, toasted sesame oil (or to taste.)

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

prepared lemonade (like country time powdered drink mix or enough to make it the strength you like best), ice cubes, strawberry ice cream topping, chilled lemonade (premade from the store, or 4 1/2 cups of homemade lemonade sweetened with splenda or sugar), sugar free strawberry syrup (or not sugar free, your choice) or ice cream topping (or not sugar free, your choice)

lean ground beef, diced tomatoes , large size, dry red wine, grated old cheese (amount to your preference), dehydrated onion, green onions, coarsely chopped, basil, garlic powder (not garlic salt!), parsley to taste (added at the end of cooking time), eggs, cold water, best-for-bread flour

prep time : 20 minutes | cook time: 15 minutes, all-purpose flour, granulated sugar, baking powder, baking soda, salt, buttermilk, sour cream, eggs, unsalted butter, melted and cooled slightly, vegetable oil, for greasing the pan, sixteen 4-inch pancakes

cooking oil or nonstick cooking spray, eggs, butter, melted, whole milk, white cheddar cheese or 6 oz regular cheddar cheese, grated, sour cream, creamed corn (or 12 oz and 8 oz fresh corn), fine cornmeal, fine cornmeal, all-purpose flour, all-purpose flour, granulated sugar, salt, baking soda, honey (optional)

sweet potatoes, peeled & sliced (or 2-3 15-oz. cans, drained ), butter, apple cider or 1/3 cup apple juice, brown sugar (or to taste), fresh cranberries (optional) or 1 cup frozen cranberries (optional), salt and pepper, orange marmalade, pecans (whole or chopped )

fat-free vegetarian refried beans, salsa, divided (medium or hot ), vegetable oil, divided, ground soy sausage, onions, chopped, potatoes, diced, paprika, fresh ground black pepper, flour tortillas

butter, sour cream with chives, milk, pepper, potatoes, salt, cheddar cheese shredded, cream cheese, parmesan cheese, garlic smashed

ground beef, onion, green pepper, kidney beans, chili beans, tomato juice, bloemers chili base (you can use other brands but i have found bloemers to be the best tasting and thanks to the internet), bloemers chili powder (2-3 package, again bloemers is the best tasting), spaghetti (if you like )

shrimp, olive oil, dry white wine, garlic (two cloves), black olives, fresh sage, capers (best salted, if not, pickled), water

margarine, shortening, peanut butter, brown sugar, sugar, eggs (1 large egg=2oz), all-purpose flour, salt, baking powder, vanilla extract, water, peanut butter, powdered sugar, low-fat milk

use these general directions as a guide when making fruit curds. recipes vary , so for best results, follow each 1 carefully., in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and sugar until well blended., whisk in the fruit juice until smooth and blended. (at first the mixture may look curdled, but it will become smooth as it is whisked.), top pan over but not touching simmering water in the bottom pan , or set the saucepan over medium-low heat. (if using a saucepan, take care not to heat the mixture too quickly.) cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes., begin adding softened butter 1 to 2 tbsp. at a time, stirring each addition until blended before adding more., continue cooking , stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. immediately remove the pan from the heat., pass the curd through a chinois or other fine-mesh sieve set over a nonreactive bowl and let cool to room temperature.

white beans, cold water, sliced onions, cider vinegar, splenda brown sugar blend, prepared mustard, molasses, tomato ketchup, black pepper, low salt bacon or 1/4 lb pork belly