36 tips brown mix Recipes

beef stew meat , sirloin tips or chuck steak chunks, olive or other oil for browning, au jus mix , low sodium if available, brown gravy mix , low sodium if available, your favorite seasonings (no salt ), water, divided, wide egg noodles or other choice of starch to serve

all-purpose flour, worcestershire sauce, garlic powder, seasoned salt , or to taste, beef tips (preferably black angus), vegetable oil , or as needed, sliced fresh mushrooms, onion, chopped, beef broth, dry brown gravy mix, browning sauce (such as kitchen bouquet), worcestershire sauce, bay leaf, dried parsley, merlot wine, butter, onion, chopped, white rice, beef consomme

vegetable oil, onion, chopped, cubed beef stew meat, water, soy sauce, worcestershire sauce, garlic powder, salt, ground black pepper, dry brown gravy mix, water

cubed beef stew meat, onion, chopped, brown gravy mix, soy sauce, worcestershire sauce, water, vegetable oil, garlic, salt, ground pepper, water

beef sirloin, meat tenderizer, oil , for browning, burgundy wine, water, beef bouillon cubes, dry onion soup mix, sliced mushrooms

sirloin tip roast, cooking oil, salt, pepper, lipton onion soup mix, water, kitchen bouquet , may need more for darker gravy, all-purpose flour

beef roast , boneless rump, tip, bottom round, boneless beef brisket, soy sauce, garlic clove, minced, browning sauce (optional), dry onion soup mix, water, strong black coffee, sweet yellow onions, butter, french rolls or 1 loaf french bread, swiss cheese, grated

boneless beef rump roast or bottom round roast (2 lb), halved, boneless beef chuck roast (2 lb), halved, beef sirloin tip roast (1 lb), canola oil, water, onion, chopped, garlic cloves, minced, italian salad dressing mix, zesty italian salad dressing mix, brown gravy mix, crushed red pepper flakes, worcestershire sauce, hoagie buns, split, sliced provolone cheese , optional, giardiniera , optional

quick-bread dry mix (url follows), eggs, buttermilk (see tips ), brown sugar, butter, melted, canola oil, vanilla, diced mango (see tips ), chopped pecans (see tips), plus more for topping , if desired

sirloin , tri tip cut into 4 oz portions (or use your favorite steak), salt, pepper, granulated garlic, canola oil, mixed salad greens (frisee, radicchio, spinach, arugala), couscous, coconut milk, mint leaves (finely chopped ), kaffir lime leaves (fine julienne, stems discarded or 1 oz. fresh lime juice), bell peppers (red and green, fine diced ), red onions (fine diced ), olive oil, balsamic vinegar, brown sugar, parmesan cheese (shredded )

qiuck-bread dry mix (url follows), eggs, buttermilk (see tips ), brown sugar, butter melted, canola oil, vanilla, pineapple tidbits, fresh or canned, drained, chopped toasted pecans (see tips), plus more for topping , if desired

quick-bread dry mix (url follows), eggs, buttermilk (see tips ), brown sugar, butter, melted, canola oil, vanilla, almond extract, fresh or frozen blueberries or chopped strawberries, chopped toasted sliced almonds, plus more for topping

lean stewing beef, healthy request cream of mushroom soup, onion soup mix, water (2 soup cans ), minced garlic clove, pepper (to taste), brown rice, frozen peas

beef tenderloin from the tip end of the roast, handfuls arugula or mixed greens, your favorite vinaigrette, kosher salt, freshly ground black pepper, shaved parmesan

red wine vinegar, dried basil, brown sugar, coarse grain mustard, splash soy sauce (if desire), fresh ground pepper, chili seasoning mix (if desire), chopped fresh rosemary (may sub 1 tsp dried), new york strip steaks (0r rib eye 8oz ea

mixed vegetables, green beans, corn, canned peas, beef tips in gravy, brown gravy mix

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

beef roast , 3-4 lb. (beef tip roast is most tender), onion soup mix (i use mr. grass), au jus mix, brown gravy mix, onion, chopped, beef bouillon granules