417 turns Recipes

turns around the pan ) extra-virgin olive oil, pancetta, chopped, rosemary , left intact, thyme with several sprigs on it, left intact, fresh bay leaf or 2 dried bay leaves, onion, finely chopped, carrot, finely chopped, rib celery, finely chopped, garlic, chopped, coarse salt and pepper, cannellini beans, canned tomato sauce or canned crushed tomatoes, water, chicken stock, ditalini, grated parmigiano or romano, for the table, crusty bread , for mopping

buttermilk or very sour milk, flour, graham flour or whole wheat pastry flour, cornmeal, dark molasses, sugar, salt, baking soda, raisins or walnuts

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

julienne country ham, julienne spicy capicola, julienne salami, olive oil, julienne yellow onion, julienne green bell pepper, julienne fennel, minced garlic, escarole, cleaned, dried and julienned across the leaf, using only leafy greens, chicken stock, red wine vinegar, lemon juice, butter, freshly cracked black pepper, granulated garlic, red chili flakes, sugar, salt, good quality finely grated parmesan

chopped cooked chicken, chicken broth, divided, uncooked regular rice, hard-cooked eggs, chopped, bacon, cooked and crumbled, salt, pepper

butter or margarine, softened, beef tenderloin, trimmed, salt, pepper, sherry-mushroom sauce

turn around the pan ) extra-virgin olive oil, carrots, chopped, up to 2 cups of leftover baby carrots, chopped, ribs celery, chopped, onion, chopped, salt and pepper, bay leaf, fresh or dried, chicken stock, light and dark cooked turkey meat, diced, a handful of flat leaf parsley leaves, chopped, frozen peas or leftover prepared peas, optional

turns around the pan ) olive or vegetable oil, yellow skinned onion, chopped, red pepper, seeded and chopped, green pepper, seeded and chopped, jalapeno pepper, seeded and chopped, garlic, crushed and chopped, pale beer or vegetable stock/broth, crushed tomatoes, black beans, dark red kidney beans, ground cumin, chili powder, cayenne hot pepper sauce , several drops, coarse salt, spicy vegetarian refried beans, shredded) spicy monterey jack or smoked cheddar, chopped scallions, whites and greens, diced fresh seeded plum tomato, blue and red corn tortilla chips or black bean tortilla chips, for dipping

beef roast (rump works best), onion, dry onion soup mix, seasoning, any you might want to add

turns around the pan ) extra-virgin olive oil, carrots, peeled and chopped, parsnip, peeled and chopped, onion, chopped, ribs celery, chopped, bay leaves, fresh or dried, salt and pepper, good quality chicken stock, average weight of 1 package) chicken breast tenders, diced, wide egg noodles, a handful fresh parsley, chopped, a handful fresh dill, chopped

turns around the pan ) extra-virgin olive oil, white waxy potatoes , like yukon golds, peeled and diced, onions, chopped, garlic, chopped, bay leaves, fresh or dried, kale, coarsely chopped, coarse salt and pepper, garbanzos ( chick peas), drained and rinsed, diced tomatoes, diced chourico, casing removed, chicken broth, warm, crusty bread

water, unsweetened cocoa powder, buttermilk, peppermint extract, cake flour, baking soda, unsalted butter, room temperature, brown sugar, eggs, semisweet chocolate chips, whipping cream, dark corn syrup, semisweet chocolate, chopped, peppermint extract, fresh mint leaves

chicken stove top stuffing mix, chicken broth, cream of mushroom soup, cream of celery soup, eggs, onion, chopped, celery ribs, chopped finely

turn around the pan ) extra-virgin olive oil, bulk sweet italian sausage, bulk hot italian sausage, garlic, crushed, onion, finely chopped, chunky style crushed tomatoes, cannellini beans, rinsed and drained, leaves fresh basil , torn, ziti rigate (with lines), cooked to al dente, crusty bread and grated parmigiano or romano, for passing at table

crust: 1 cup water1 stick margarine1 cup flour4 eggs boil water and margarine. turn heat low, add flour , then turn off heat. stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. transfer mixture to a large bowl and add eggs, 1 at a time, beating well after each egg. spread mixture on bottom and up sides of a 9x13-inch pan. bake at 400 degrees f for 35 minutes. do not break bubbles in crust. allow to cool., filling: 3 small package instant vanilla pudding4 cups milk1 8-oz package cream cheese cool whip hershey s chocolate syrup maraschino cherries combine the instant vanilla pudding, milk and cream cheese, and mix well. fill the cooled crust. add cool whip to top. drizzle with hershey s syrup in a horizontal and vertical grid pattern of serving sizes. top with cherries at centers of servings. refrigerate until ready to serve. enjoy