22722 tofu easy make ahead moosewood Recipes

sesame oil, rice vinegar or 5 tbsp cider vinegar, sugar (or your choice of sweetener), tamari or 3 tbsp light soy sauce, garlic cloves, minced, salt, to your taste, crushed red pepper flakes, to your taste, fresh ginger, minced (optional), extra firm tofu, well drained (6 cakes), mushrooms, left whole, carrot, grated (or in matchsticks), bell pepper, finely chopped (any colour except green), cabbage, shredded (optional), shallot, minced (optional), fresh mung bean sprouts (optional), coarsely chopped peanuts (optional), minced fresh cilantro (optional), minced fresh parsley (even basil would be nice) (optional), fresh tomato, diced (optional), sesame seeds (optional)

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, any flavor fruit jam, egg white

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, raisins, maraschino cherries, chopped, maraschino cherries, halved

make ahead cookie mix, brown sugar, butter, vanilla extract, egg, semisweet chocolate chips, chopped walnuts

white sugar, butter, softened, almond extract, cream cheese, make ahead cookie mix, egg, separated, sliced almonds

warm water (110f), active dry yeast, unsalted butter, melted and cooled, sugar, eggs, lightly beaten, at room temperature, salt, all-purpose flour

soft bread cubes (crusts removed ), milk, eggs, lightly beaten, salt, pepper, butter, divided, shredded swiss cheese, dry bread crumbs, bacon strips, cooked and crumbled

ricotta cheese , not skim, mozzarella cheese , not skim, shredded and divided, egg beaters egg substitute, parmesan cheese, frozen spinach, thawed and wrung dry (or 1/4 cup parsley, flat leaf, chopped), cracked black pepper, lasagna noodles (i use the trader joe no boil brand and they are perfect for an 8-inch brownie pan), spaghetti sauce (or your favorite sauce) or 28 oz alfredo sauce (or your favorite sauce), chiffonade basil (to garnish )

tofu, sugar-free apricot preserves, red hot sauce, peanut oil, water

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

tofu shirataki noodles , spaghetti shaped, butter, pesto sauce (i use a pre-made frozen pesto, fresh is best!)

canape base, tofu, extra, marinade, soy sauce, mirin (japanese sweet cooking wine), sak, rice vinegar, orange juice and/or lemon juice to taste (optional), canape topping, tofu , medium, okra, cooked and sliced, mayonnaise, wasabi, avocado, crab meat, salt and pepper to taste

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

butter, flour, chicken broth or 4 cups turkey broth, salt and pepper, pan drippings from turkey

easy soft waffle mix, flour, nonfat dry milk, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, whisk together all ingredients in medium bowl. layer mixture into 1-pint jar with tight-fitting lid, 1-fifth at a time, packing down lightly before adding the next layer., cover top of jar with fabric; attach gift tag/recipe car with ribbon., gift tag/recipe card, easy soft waffles, makes 3 9-inch waffles, easy soft waffle mix, sparkling or still water, corn or vegetable oil, egg, orange extract, preheat and prepare waffle iron according to manufacturers directions., place contents of jar in medium mixing bowl; add water, oil, egg and orange extract. stir with wire whisk or fork until most lumps are gone. let mix rest for 5 minutes., pour 1/3 cup batter ( a generous 1/3 cup portion) onto prepared waffle iron. cook until there s no longer any steam coming from the waffle. repeat with remaining batter. serve immediately with your favorite waffle toppings.

tofu , water squeezed out, and crumbled, taco seasoning mix, oil, water, taco shells, grated cheese, chopped tomato, shredded lettuce, diced onion, sour cream, sliced ripe olives

tofu extra firm, wheat bread, mayonnaise, tomato, jarlsberg swiss cheese, dijoin mustard