3410 two touch Recipes

butter, softened, margarine, softened, brown sugar, sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, instant vanilla pudding mix, baking soda, semisweet chocolate chips, milk chocolate chips, chopped pecans , optional

butter, softened, brown sugar, ground cinnamon, salt, king arthur unbleached all-purpose flour, old-fashioned oats, sugar, king arthur unbleached all-purpose flour, brown sugar, ground cinnamon, ground nutmeg, honeycrisp or golden delicious apples, peeled and sliced (about 6 cups), vanilla extract, butter, toppings: vanilla ice cream , caramel sundae syrup and salted pecans

bacon, flour, white or yellow onion, chopped, vinegar, water, sugar, salt, black pepper, powdered mustard, crumbled rosemary, cooked potatoes, (potatoes may be peeled or not, sliced , and boiled in water until tender to the touch... with a tbsp of vinegar to keep from going mushy), parsley, chopped, arugla

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

baking pans-two 6-inch round, two 10-inch round, two 14-inch round and six 12-inch horseshoe-shaped, waxed paper, butter, softened, divided, shortening, divided, sugar, divided, king arthur unbleached all-purpose flour, divided, baking powder, divided, salt, divided, milk, divided, egg whites (about 42), divided, vanilla extract, divided, cardboard cake base (6-inch round), bridal cake frosting, separator plates (1 14 inches and one 12 inches), covered boards (two 16-inch square and 1 20-inch square), pastry or heavy-duty resealable plastic bags, pastry tips-#48 basket weave and #21 star, grecian spiked pillars (7 inches), grecian spiked pillars (9 inches), dowel rod (3-feet x 1/4-inch diameter), silk or edible fresh flowers

all-purpose flour (you may also use a combination of the two, plus wheat flour) or 3 1/2 cups bread flour (you may also use a combination of the two, plus wheat flour), salt, instant yeast, olive oil , plus a bit for greasing the bowl, water , plus more as needed

chocolate cake mix (baked in two 9-inch round cake pans) or 18 oz devil s food cake mix (baked in two 9-inch round cake pans), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), instant chocolate pudding mix, dessert topping (dream whip), cold milk, cherry pie filling

ground turkey, chopped onion, beer (or can of ), water, jalapeno peppers, seeded and finely chopped (see note ), instant chicken bouillon granules, chili powder, ground cumin, great northern beans, rinsed and drained (or two 15- or 19-oz. cans white kidney beans (cannellini beans), lime juice, sour cream (optional), cilantro, snipped fresh (optional), lime wedge (optional), chili powder (optional), bottled hot pepper sauce (optional)

spaghetti sauce, ground beef, lasagna noodles (uncooked ), shredded mozzarella cheese, cottage cheese (combination of the two) or 16 oz ricotta cheese (combination of the two), parmesan cheese

yukon gold potatoes (or a mix of the two!) or 2 lbs red bliss potatoes (or a mix of the two!), diced celery, chopped chives, mayonnaise, dijon mustard, apple cider vinegar, sugar, celery seeds, lemon juice (to taste), salt (to taste)

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

sweet potatoes (medium or large), butter (split ), olive oil, milk, salt (i start with 1tsp), pepper, sugar (a touch, if needed) or maple syrup (a touch, if needed), sliced onion, garlic clove, minced, shallot, sliced (optional), balsamic vinegar, cooked bacon, crumbled, asiago cheese, grated, green onions, chopped

bacon , matchstick cut, ground beef, hot sausage, removed from casing, yellow pepper, chopped and seeded, red onion, chopped, jalapenos, chopped and seeded, garlic, minced, v 8 vegetable juice, beef bouillon cube, salt, light brown sugar, chili powder, tabasco sauce, worcestershire sauce, red kidney beans, drained, cannellini beans, drained, diced tomatoes, slightly drained, red potatoes, peeled

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

vegan cream cheese, room temperature (two and a half 8 oz. tubs), vegan sour cream (half of a 12 oz. tub), pumpkin (or two cups of roasted, peeled, and sliced ), unrefined sugar, vanilla extract, arrowroot or 3 1/2 tsp cornstarch, ground cinnamon, ground ginger

tomato sauce, tomato chunks, chicken stock with three tbsp of pork base., pueblo chilies (we use about eight), two tsp salt, two tsp pepper, two tsp garlic, two cups flour, butter, diced pork butt, red onion, chili powder, granulated garlic, rep pepper flakes

eggs, canned pumpkin, sugar, brown sugar, canola oil, oat flour (or a mixture of the two) or 2 cups barley flour (or a mixture of the two), baking powder, baking soda, cinnamon, nutmeg, salt, powdered sugar, salt, oil, molasses, rice milk or 2 tbsp water