188577 tri salad homemade dried Recipes

dried sage, salt, black pepper, dried marjoram, brown sugar, crushed red pepper flakes, ground pork butt

dried navy beans (900 g bag), ketchup, water, molasses, onion, diced, dry mustard, salt, bacon, brown sugar

dried navy beans or 500 g cannellini, bicarbonate of soda, water, olive oil, onion, diced, garlic cloves, chopped, pasta sauce, treacle, brown sugar, worcestershire sauce, apple cider vinegar, bay leaves, dry english-style mustard, smoked paprika, sea salt, fresh ground black pepper, chicken stock, ham hock

dried navy beans (4 cups), baking soda, onion, bacon, brown sugar, molasses, dry mustard, salt

dried peaches, dried apricots, water, vanilla, allspice, sugar (optional)

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

dried new mexico chiles, garlic cloves, chopped, smoked paprika, kosher salt plus more for seasoning, freshly ground black pepper, ground pork

dry yeast, water , lukewarm, unsalted butter, softened, shortening or 1/4 cup lard, sugar, egg yolks, milk, salt, flour, butter, melted, for topping, cocktail smoked sausage links

dry curd cottage cheese, egg, slightly beaten, salt, flour, salt, egg, oil, warm water

dry-roasted unsalted peanuts, salt (optional), honey, ground cinnamon (optional)

dry yeast, water, sugar, well sifted flour (sift an additional 2 cups or so to knead with when ready to place in pan), salt, eggs, soft shortening

dried rosemary, dried sage, dried thyme, dried marjoram, celery salt, fresh ground black pepper

dried porcini or other dried mushrooms (about 1 oz), water , more if needed, canned low-sodium chicken broth or homemade stock, more if needed, olive oil, onion, chopped, garlic, minced, arborio rice, salt, butter, fresh-ground black pepper, mild goat cheese , such as montrachet, crumbled, grated parmesan , for serving

dried navy beans, chicken stock, chopped bacon (place bacon in freezer for 20 minutes to ease chopping), chopped onion, minced garlic cloves, ketchup, a-1 steak sauce, dried mustard, brown sugar, salt, fresh ground pepper

dry mustard, hot tap water, white wine vinegar or 1/2 cup rice vinegar, kosher salt, bottled horseradish, garlic, peeled and sliced, sugar, whole black peppercorns , crushed in a mortar,or pinch of ground black pepper, whole allspice berries , crushed in a mortar,or small pinch ground allspice, dry white wine , optional

dried corn husks, boiling water, extra-virgin olive oil, chicken thighs, with skin and bone, onion, chopped, garlic cloves, chopped, chopped fresh cilantro, chili powder, ground cumin, salt, cayenne, shredded monterey jack cheese, salsa roja , recipe follows, classic southern cornbread , recipe follows, tomatillos, husks removed, dried chiles de arbol, tomato sauce, white onion, coarsely chopped, garlic clove, crushed, yellow or white cornmeal , preferably stoneground, all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, beaten, vegetable oil , preferably sunflower, plus additional for the pan

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).