10996 traditional grown ups Recipes

whole cut up chicken, vinegar, self rising flour, salt, black pepper, garlic powder, onion powder, baking powder, oil (for frying )

ground lamb (depending on which pie is being made) or 2 1/2 lbs ground beef (depending on which pie is being made), onion, diced, mushrooms, diced, tomato sauce or 2 tbsp ketchup, worcestershire sauce, frozen peas and carrots, crushed dried thyme, crushed dried marjoram, pepper, flour, beef stock, potatoes, peeled and cut up, butter, milk, grated parmesan cheese, ground black pepper, paprika

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

suet, plain flour (or self raising without the baking powder), oatmeal or breadcrumbs, mixed sultanas and currants, golden syrup, soft brown sugar (or mollasses for stronger taste), lightly beaten eggs, ginger , cinnamon & nutmeg, baking powder, milk (but only use enough to soften the mix), flour for the cloth, if you use the traditional cloth (cloot) method, cut up and use an old white pillow case or buy a cheap 1 from a store. you can wash and reuse the cloth for other puddings or use it as a strainer for jellies and jams.

up soda (or lemon-lime soda), marshmallows, lime jell-o gelatin, cream cheese, softened, crushed pineapple, cool whip, brand topping, mayonnaise, chopped walnuts

up soda, pineapple chunks, undrained, lime gelatin or 3 oz peach gelatin, chopped pecans, heavy cream , whipped, miracle whip, cream cheese, at room temperature, marshmallow

gelatin, cold water, light corn syrup, water, corn syrup, sugar, vanilla extract, water, sugar, vanilla extract, gelatin (softened with 4 tbsp cold water), unsweetened cocoa (preferably dutch ), sifted, cream, egg white, bread flour, cake flour, whole wheat flour, brown sugar, baking powder, salt, soft butter, honey, vanilla extract, water, whole milk, malt powder, egg yolks, sugar

triple sec or 1 1/2 oz orange-infused vodka, cola, lemon slice

white wine (sauvignon blanc), shallots (peeled and sliced ), fresh spinach (700g), salt, pepper (freshly ground ), flour, gouda cheese (shredded ), milk, eggs (beaten ), sun-dried tomato (very finely diced ), pine nuts (un-toasted)

dried mushroom , a mixture including porcini preferred, boiling water, butter, onion, minced, flour, milk, buttermilk, chicken stock, kosher salt, black pepper, fresh ground, white pepper, cayenne pepper, white truffle oil

tuna, drained, mayonnaise , to taste, brown mustard, pickle relish , to taste, worcestershire sauce , to taste, kosher salt, pepper , to taste, tomato, diced, celery, coarsely chopped, shallots or 1/2 small onion, finely chopped, bread, toasted (optional), lettuce

water, butter, melted, sugar (i only use 2 tsp for grown-up bread and the full 1/4 cup for my kiddos), egg, flour, yeast (1 package), salt

unsalted butter, 3/4 stick -plus more for greasing, all-purpose flour, bay leaf, milk, creme fraiche, fleur de sel, pluse more to taste, mozzarella cheese, shredded, cheddar cheese , shreeded, white pepper , to taste, cavatappi pasta , cooked al dente and cooled in ice water and drained, breadcrumbs

red wine , medium to full bodied, lemons, cut up, oranges, cut up, nutmeg, to taste (freshly grated ), brandy (or to taste), white sugar (optional), herbal tea , depending on taste (or citrus influenced tea, (or more), cinnamon sticks

potatoes; peeled, cut-up, water; enough to cover, salt, fine ground white pepper, butter, cream

fresh minced carp (not frozen). remember: this is the traditional recipe. remove head and bones for the sauce., chopped onion, salt, sugar. ( yes! you read it right )., pepper ., eggs, spoons of matzoh meal . if you can tsp find it , use bread crumbs, head and bones of the carp , (or ask your butcher or fishmonger to do it for you )., sliced onion ., salt ., sliced carrots ., sugar ., black pepper ., water

up 7-up soda, marshmallows, lime jell-o gelatin, cream cheese, crushed pineapple , with juuice, whipping cream , whipped, miracle whip

green beans, cooked, cut up, french dressing, onions, finely chopped, parmesan cheese