71502 traditional spiced cross bread maker Recipes

bread flour, yeast, sugar, milk, salt, butter, mixed spice, dried fruit, egg, plain flour, sugar, milk

active dry yeast, warm whole milk (110o to 115o), eggs, butter, softened, sugar, salt, ground cinnamon, ground allspice, king arthur unbleached all-purpose flour, dried currants, raisins, egg yolk, water, sugar, whole milk

heavy cream, half-and-half, semi-sweet chocolate chips, french bread cubes, sugar, cinnamon, vanilla, bourbon, egg

warm milk, beaten egg, butter, all-purpose flour, white sugar, salt, active dry yeast, vegetable oil for frying

stuffer mushrooms, butter, onions, chopped, garlic cloves, minced, parsley, minced, flour, seasoned bread crumbs, sour cream, salt & pepper to taste, makers mark bourbon as needed, parmesan cheese, grated

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

crusty bread, thick slices or 2 large crusty bread rolls or 1/2 baguette, fresh butter, mature farmhouse cheddar cheese or 8 oz stilton cheese or 8 oz wensleydale cheese or 8 oz cheshire cheese or 8 oz lancashire cheese or 8 oz double gloucester cheese or 8 oz red leicester cheese, pickled onions, chutney (such as, branston pickle , pan yan pickle or ploughman s pickle) or 4 tbsp pickles (such as, branston pickle, pan yan pickle or ploughman s pickle), tomatoes, spring onions, salt, pepper

strong cider, soft dark brown sugar, cooking apple, cored & chopped, ground mixed spice, ground cinnamon, ground ginger, currants, raisins, sultanas, glace cherries, finely chopped, candied peel, almonds, finely chopped, orange , juice and zest of, lemon , juice and zest of, brandy or 1/4 pint rum

unsalted butter, soft dark brown sugar, dark rum, grated nutmeg or mixed spice

day old crusty italian bread, raisins (optional), eggs, pack pumpkin (not pumpkin pie filling), whole milk, light brown sugar , packed, heavy whipping cream, vanilla, pumpkin pie spice, brown sugar, cream (to serve ) (optional)

egg whites, toasted sesame oil, chinese 5-spice, cornstarch, kosher salt, freshly ground pepper, dried oregano, crushed red pepper, bonesless, skinless , chicken breasts cut into long, thin strips, canola oil, lime - cut into eights, jalapeno pepper, seeded and cut into thin cross sections

chicken wings, five-spice powder, hardboiled egg, oil, garlic, bean curd, sugar, salt, light soy sauce, black soy sauce, dried chinese mushrooms , soaked in warm water for 30 min, water, fresh coriander

bread , round, shredded cheddar cheese, sour cream, cream cheese, softened, shredded smoked chicken, diced green chilies, chopped green onion, crosse & blackwell worcestershire sauce

milk, egg, salt, honey, butter, cinnamon, all-purpose flour, ground nutmeg, bread machine yeast, brandy, water, dates (or golden raisins), dried cherries, chopped, citron, candied orange peel, egg white, orange juice, powdered sugar, milk, shredded coconut

bread, buttered, canned cherry pie filling (heaping tablespoon), powdered sugar

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

corned beef brisket, water , to cover meat, pickling spices, salt, peppercorns, head cabbage

condensed milk (eagle brand), pumpkin, eggs, pumpkin pie spice, cinnamon, nutmeg, ginger