29823 tips making quick muffins Recipes

sweet italian sausage (preferably rope sausage but link will work), button mushrooms, beef broth, minced garlic, hot ketchup (or regular ketchup with tabasco added to make it hot to your taste)

oil, onion, finely chopped, garlic cloves, minced, apple, peeled, cored, & grated, chopped green pepper, curry powder, powdered ginger, cumin, salt, flour (or cornstarch to make it gf), cooked chicken, chopped, chicken broth (if you boil chicken in water, just reserved the broth), yogurt

old fashioned oats(not quick cooking ), wheat germ, brown sugar (this can be omitted, if you want), salt, light cooking oil, nuts (sliced almonds, pecans, wal , cashews, pea , hazel , macadamia , pistachios, etc, chopped, pine or sunflower or pumpkin seeds or kernels), dried fruit (banana chips, apples, pineapple, mango, currants, raisins, cranberries, blueberries, dates, etc, or coconut), lemon or orange zest, vanilla or almond extract, cinnamon or nutmeg(if desired, depending on add ins used), honey, water, divided

frozen puff pastry dough, vanilla instant pudding + milk to make, a good chocolate fudge or chocolate drizzle, confectioners sugar

quick cooking oats, milk, egg, vegetable oil, brown sugar, semisweet chocolate chips, chopped pecans, all-purpose flour, baking powder, salt

quick cooking oats, orange juice, all-purpose flour, white sugar, baking powder, salt, baking soda, vegetable oil, egg, beaten, fresh blueberries, white sugar, ground cinnamon

quick cooking oats, all-purpose flour, white sugar, baking powder, raisins, egg, grated orange zest, or to taste, canola oil, milk, orange juice, white sugar

canadian bacon, white vinegar, eggs, butter, egg yolks, heavy cream, ground cayenne pepper, salt, lemon juice, english muffins, split and toasted

quick-cooking oats, buttermilk, eggs, beaten, brown sugar, butter, melted, all-purpose flour, baking powder, baking soda, ground cinnamon, salt

quick-cooking oats (or old-fashioned), dannon plain natural yogurt, promise margarine, dark brown sugar, banana, mashed (or 1/4 cup apple juice concentrate), eggs (or 1/2 cup egg substitute), all-purpose flour, salt, davis baking powder, baking soda, raisins

quick-cooking oats (i use old fashion oats), buttermilk ((or sour milk), egg, brown sugar, shortening, melted ((do not use oil), flour, salt, baking powder, baking soda

quick-cooking oats, flour, brown sugar, ground cinnamon, vegetable oil, water, granulated sugar, low-fat milk, vegetable oil, egg, vanilla, coarsely chopped cranberries, flour, baking powder

beef cube steaks (about 4 steaks), flour, oil, beef broth (make with hot water and bouillon cube), diced potatoes, sliced carrots, chopped onion, sliced celery, frozen green peas or 1 cup frozen green beans, lemon juice, salt, pepper, worcestershire sauce

english muffins, eggs, milk, cheese, ham or 6 slices canadian bacon, onion, chopped, green bell pepper, chopped, olive oil, salt and pepper, cooking spray, like pam

cresent roll dough, little smokie sausages, cheese-1 slice makes 4

oats (quick cooking works best ), salt to taste in each bag, zip-like baggies

oil or 1 lb. butter (melted), cinnamon, water, salt, chopped walnuts, flour as needed to make dough, syrup, juice from 1/2 lemon, sugar, honey, water

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.