29350 use now use later Recipes

lean ground beef, diced sweet onion, enchilada sauce (i use old el paso), picante sauce (i use pace.), corn tortillas, shredded cheddar cheese (i use a cup of each) or 2 cups mexican cheese (i use a cup of each)

chicken or 3 -4 lbs beef, pieces, garlic cloves, finely chopped (garlic powder does not work for this recipe because it burns and turns bitter), salt (more or less to taste as ingredients like worcestershire sauce, and maggi cube contain salt.), oil, brown sugar, grain rice (not instant ), cooked pigeon peas, sweet pepper, water , and, maggi chicken cubes or 1 chicken stock or 1 beef stock, hot pepper sauce (do not use tabasco sauce. any hot or mild caribbean pepper sauce is fine., optional) (optional) or 1/2 chopped seeded scotch bonnet pepper (do not use tabasco sauce. any hot or mild caribbean pepper sauce is fine.) (optional), golden ray cooking margarine (optional), coconut milk (optional) or 1 cup water, angostura bitters, worcestershire sauce, fresh chives, fresh spanish thyme, fresh french thyme, fresh culantro (substitute 2 bunches cilantro), pimento pepper (seeded ), stalks west indian celery & leaves (local celery is different from american variety)

boneless skinless chicken breasts, chopped onion (i use sweet ), minced garlic (or 1 tbsp. fresh , smashed), olive oil, red curry paste (i used more, but it was very hot, so use to your taste) (if you don tsp have paste, mccormack makes a red curry powder now), chicken broth, coconut milk (i used a taste of thai - lite), red bell pepper, chopped (i used fire roasted, jarred, this time because i didn tsp have a raw 1, i prefer the brightness of the fresh, but either will do), chopped fresh mushrooms (i used 4 large white), fresh chopped basil (about 1/2 cup), cooked jasmine rice (or long grain white, whatever you like)

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, tomatoes see pics 2 large cans and 1 medium., olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs) i used the whole bag., grated parmigiano-reggiano (2/3 cup) 1 cup would be better, get aged over 3 years., chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) use lots., do not add salt if using canned. a lot of salt in the cans and cheese., if you use fresh roma tomatoes , use 1 1/2 tsp salt, no more., forget the bitterness thing. just salt each side ., i always was leary of eggplant because of the name. it actually has little flavor and gets most from the oil and whatever it is cooked with., this was very similiar to moussaka i learned to make and absolutely love. i have the pics and will post that recipe.

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.

marinade, sesame oil, white vinegar ( do not use rice wine vinegar! ), granulated sugar, ingredients for salad, heads of iceburg lettuce , torn or cut into bite size pieces! ( if you are going to take this to a picnic where the lettuce might not be kept cold, use cabbage, cut like cole slaw.), toasted almonds ( toast in oven at 350 degrees for about 12 minutes! ), bundle of green onions or scallions (or more!), chopped, toasted sesame seeds, skinned and boneless chicken breasts ( about 6-8 breasts ), chinese wonton skins / wrappers (if you can tsp find these, you can use egg roll skins), salt and pepper, oil to fry the won ton wrappers in.. i use canola or peanut .

depending on the size of the head , about 1 to 11/2 heads of romaine lettuce, chopped (i m guessing i had about 6 heaping cupfuls of romaine in my bowl ) or 1/2 head of cabbage, shredded, sweet onion, diced (my mom always used green onions and used most of the green tops as well, but a sweet onion works fine, too), bacon, diced and fried until crispy (when cooked, remove bacon from pan to drain on paper toweling, but leave the bacon grease in the pan), white sugar, cider vinegar, water, salt and pepper to your taste (i use about 1/4 tsp and several shakes of pepper)

apples, washed & cut in thinner slices (organic if possible), cheese (cut into thin slices or crumble , use a cheddar or hard cheese with lots of flavor), whole grain bread, toasted (you can use different flavors for a change. pumpernickel. for gluten free use brown rice bread), garlic clove, minced, ghee (or butter, mash it together. * do this step, last)

oats (i think my were rolled, but i m sure quick will work too), raisins (any kind you prefer ), flour, flaked coconut, sugar, brown sugar, vanilla yogurt, butter, egg, peanut butter (i used 1/2 crunchy, & 1/2 smooth, use what you prefer, you could use more, if you want more of the p), molasses (i used sorghum), vanilla extract, baking soda, salt, cinnamon, freshly ground nutmeg

green onions, chopped (use entire onion), chopped garlic (i use the pre- , in liquid, and add a little of the liquid), salt, black pepper, white pepper, good quality martini olives, chopped (i used jalepeno stuffed olives, but you can use feta stuffed olives, garlic stuffed olives, or just ), cream cheese, softened, grey goose vodka (optional)

cavatappi pasta (4.4 oz), part-skim ricotta cheese (1 cup), egg, vanilla extract, icing sugar (1/2 cup), butter (3 1/2 tbsp), vanilla pudding mix (can also use cornstarch and add some vanilla, 2 tbsp), macadamia nuts, chopped, fresh rhubarb, cleaned and cut into chunks, splenda brown sugar blend (or use 2 tbsp regular brown sugar), almond extract, rhubarb , juice of (or use apple or cherry or grape juice, 8 1/2 tbsp), juice, potato starch (can use cornstarch, too)

whole wheat flour or 3/4 cup white flour, oats, ground to powder, carrots or 2 apples or 2 zucchini, shredded, eggs, unsweetened cocoa powder (i use up to 1 1/4 cup if want dark dark chocolate tasting brownies), sugar (i use brown , turbinado, or a mix of sugar & honey. can use less), water, boiling, nonfat milk or 1/2 cup applesauce, plain fat-free yogurt (i used greek since i had it on hand), ground flax seeds (optional), chia seeds (optional), baking soda, salt, vanilla, semi-sweet chocolate chips

thick pork rib chops, 1 inch thick (you can use boneless loin chops), butter, olive oil, fresh french bread , cubed into fairly small pieces, fresh mushrooms, chopped, shallots, finely minced or 2 tbsp onions, fresh rosemary, minced, fresh sage, minced, garlic clove, finely minced, chicken stock, crumbled gorgonzola (you can use roquefort or any blue cheese that you like), salt & pepper, white wine, low sodium chicken broth (or homemade stock), heavy cream, crumbled gorgonzola (you can use roquefort or any blue cheese that you like)

bread (use italian or french-style unsliced bread, cut into 1-inch cubes), prosciutto (thickly sliced and diced ) or 5 oz ham (thickly sliced and diced), canned roasted red pepper, chopped, green onions, finely chopped, grated parmesan cheese, divided, chopped tomatoes, drained, sliced black olives (or use less ), mozzarella cheese, shredded (can use less or to taste), eggs, full-fat milk, cayenne pepper, seasoning salt (or use white salt), black pepper, chopped fresh parsley, capers (optional)

cooked lasagna noodles, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies (use mild for less spice, use hot for more spice), velveeta cheese (you can use the block cheese or shredded, which is what i use because it is easier, but it must be v), ground beef

flat bread (i use toufayan brand, you can usually find it in the deli at walmart), olive oil, pesto sauce (i used pesto or can use store bought pesto), kalamata olives, pitted and coursely chopped, tomato, seeded and coursely chopped, leaves baby spinach, fresh mozzarella cheese, sliced, cooked chicken breast, sliced (i used leftover grilled chicken), salt

chicken wings or 2 lb boneless skinless chicken thighs, oil, garlic cloves, minced, water for chicken wings or 1 large can of chicken broth if using chicken thighs or use knorr bullion granulars to make broth, soy sauce, whole mushrooms or 1 cup fresh button mushrooms, pk long rice/saifun (bean threads - clear coils of noodles found in the asian section of the supermarket or asian stores) or use oriental vermicelli, chopped green onions

active dry yeast, warm water, milk, scalded ( i use soymilk), sugar, shortening ( i use non hydrogenated ), salt ( i use original no , sodium free alternative), cold water, all- purpose flour ( i use bread flour)