29350 use now use later Recipes

cut up chicken, skin removed (i used a pack of broiler or fryer pieces, i usually will cut the breasts into 2 pieces so they cook ), shrimp, peeled, eckridge smoked sausage , cut in 1 1/2 - 2-inch pieces on a angle, onion, chopped, green pepper, chopped, tomato sauce (now i often use a garlic herb, basil oregano, or any combination you like, but even just plain sauce), white wine (1/4 to deglaze the pan, 3/4 cup for the sauce), butter (to saute the chicken), minced garlic, red pepper flakes, salt, pepper

you will need a very large crock , glass or enamel container, heavy duty plastic bucket or even wood, all must be totally clean, put through a dishwasher or clean with the hottest water if you can), minimum of 2 heads of cabbage ( about a total of 5 lbs ), may be regular or savoy or 1 part red cabbage to 3 parts green, kosher , or sea salt, or use salt which has no additives, no anti caking, no iodine etc., not table salt which causes a soft and limp outcome, sometimes pickling or canning salt will change taste and texture too, i simply use kosher salt, some tips here to prevent problems ( molds and yeasts ) with your sauerkraut, never use aluminum utensils, absolute cleanliness is necessary for a healthy brew, prepare the cabbage , remove and discard the outer leaves., wash and drain and then cut the cabbages into halves or quarters while removing the core in the process., step 1), shred cabbage - may use food processor for speed and ease., if you shred by hand , make sure the shreds are no thicker than a nickel or dime, step 2), mix, with wooden spoon or very clean hands, 5 lb of shredded cabbage with 4 tbsp of kosher salt and toss and mix thoroughly until kosher salt dissolves, you can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 tbsp. salt.), step 3), when juice starts to form on cabbage from tossing - pack the cabbage firmly and evenly into a clean crock, glass or enamel container., press firmly to encourage juice formation ., fill the utensil no closer than 5 inches from the top ., step 4), make sure juice covers the cabbage completely! (this does not always happen unless the cabbage is fresh from the garden ), may need to prepare additional brine by putting 1 1/2 tbsp of kosher salt into 1 quart of boiling water., dissolve salt and cool brine to room temperature before adding to the pot of cabbage., step 5), once cabbage is immersed in brine water , place a large food grade, plastic bag filled with brine water and lay on top if cabbage..., i use 2 large bags, 1 inside the other - sometimes a 2 gallon freezer bag - with a couple of quarts of cooled brine water inside - this if the bag breaks it will not water down the cabbage into a tasteless mess), cabbage must be well sealed all around with the bag, so no air can get in and contaminate the sauerkraut with unwanted yeasts or molds, step 6), now cover the container with plastic wrap, then a heavy towel or cloth and tie securely into place., do not remove this until fermenting is complete, step 7), put in an area where the temperature will not be above 75 degrees. fermentation will begin within a day , depending upon the room temperature., step 8), if room temperature is 75 degrees allow 3 weeks for fermentation., if temperature is 70 degrees allow 4 weeks ., if temperature is 65 degrees allow 5 weeks ., if temperature is 60 degrees allow 6 weeks ., step 9), once fermented taste to see if your required tartness exists., tartness will weaken as you process in canning ( cooking ) so make sure it is a wee bit more tart than you like, be eaten immediately if you desire

pizza dough mix (i use martha white), egg yolks , reserve egg whites for later, parmesan cheese, oregano, parsley, garlic powder, pepper, oil, pepperoni, mozzarella cheese

ground chuck, tomato juice, chili powder (at least 3 oz - i use more), grated onion, sugar, garlic powder, salt, paprika (more if needed for color-later), ketchup

cake mix (save the rest of the mix in a sealed container for later use.), oil, water, liquid egg substitute or 1/2 egg, lightly beaten

tomatoes, red onion, avocado (ripe ), lemon , juice of (reserve 1 tsp for later use), creme fraiche (may sub sour cream), mayonnaise, salt and pepper (to taste), smoked salmon (6 oz, may sub smoked trout), rolls (crisp, approx 4-in round), lettuce leaf (chiccory was suggested) (optional)

chocolate cake , 13 x 9-inches, cooled, cut in bite size cubes (save the rest for later), chocolate instant pudding, prepared (i had to put in a package weight, just use any 4 serving size pudding box, the kind with sugar will weig), liqueur, divided (kahlua or frangelico, amaretto, goldschlager, whatever you prefer), cool whip , defrosted, chocolate toffee candy bar, shattered (skor)

milk (4 cups in total , 1 cup reserved for later use in the recipe), dark molasses (do not use black strap, it s too intense), yellow cornmeal, maple syrup (white sugar can be substituted to have a less sweet taste), salt, ground cinnamon, ground ginger, butter, milk (cold !)

elbow macaroni, starkist chunk light tuna , in water (two packages, now you can use any brand, but i like this the best), black beans, rinsed and drained, red pepper, diced, yellow pepper, diced, celery ribs, diced fine, red onion, radish, thin diced, sliced black olives, fresh dill, chopped, fresh parsley, plain yogurt, mayonnaise, red wine vinegar, dijon mustard, red pepper flakes, ground black pepper, kosher salt (to taste)

jasmine rice (cooked ), pineapple, diced (now i love to use fresh, but canned pineapple will work just fine, no syrup, just natural juices), fresh papaya, diced fine, fresh mango, diced fine, red onion, diced fine, red bell pepper, diced fine, jalapeno pepper , ribs and seeds removed and diced fine (add more if you like, i like a bit more, but add according to your taste), scallions, fine chopped, fresh lime juice (more if you want to taste), minced garlic, fresh cilantro, chopped fine, salt, pepper

sugar free fat free instant pudding mix, any flavor, cold nonfat milk, non-flavored soy protein isolate (i use now foods brand)

unsalted butter, fresh ewes milk (sheeps milk which has a heavier fat content than regular milk), lacking this (what it s not in your local grocery ) use feta cheese as a substitute., capers chopped finely, paprika, chives chopped, caraway seeds ground coarsely, anchovies chopped fine (now for those that don;tsp like anchovy this only adds a fresh sea saltiness and if chopped or pureed you won;tsp even know it s there), salt , black pepper

rules, do not use any metal utensils ., use a glass bowl and wooden spoon., do not refrigerate until after the 10th day ., active dry yeast, warm water (110o f/45o cup), all-purpose flour, divided, white sugar, divided, warm milk (110of/45oc), divided, day 1, in a small bowl, dissolve yeast in water. let stand 10 minutes. 2 quart container (glass), combine 1 cup flour and 1 cup sugar. mix thoroughly or flour will lump when milk is added. slowly stir in 1 cup milk and dissolved yeast mixture. cover loosely and let stand at room temperature until bubbly., day 2 to 4, stir starter with a wooden spoon., day 5, stir in 1 cup flour , 1 cup sugar and 1 cup milk., day 6 to 9, stir only ., day 10, stir in 1 cup flour , 1 cup sugar and 1 cup milk. remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. store the remaining starter in a container in the refrigerator and begin the 10 day process over again. you can also freeze this starter in 1 cup measures for later use. frozen starter will take at least 3 hours at room temperature to thaw before using., now your ready to bake your bread, place the 1 or 2 cups of batter you removed to make your bread in a mixing bowl. add the following and mix well, oil, salt, all-purpose flour, eggs, baking soda, sugar, milk, baking powder, instant vanilla pudding powder, vanilla, cinnamon, nuts, raisins or 1/2 cup chocolate chips, chopped up marashino cherries etc, pour mixture into 2 greased and sugared loaf pans. bake at 325of for 1 hour or until knife inserted comes clean. cool for at least 10 minutes and remove from pans.

cake, yellow cake mix (but attempting right now with a spiced cake mix), water, oil (vegetable), rum (used malibu in this recipe), eggs, french vanilla pudding mix (do not make pudding with it), chopped nuts (optional and your choice...peacans rock!!), butter, water, sugar, run (again using malibu)

boneless, skinless chicken breasts, salt and pepper, lime , juice of (juice the other half & freeze for later use), butter (no substitutes), chives, minced (fresh or freeze-dried), dill weed

chicken thigh (4 boneless, skinless, cut in bite size pieces), smoked sausage, cut in small bite size pieces, pork chops, cut in small bite size pieces (3/4-inch thick ), salt, pepper, olive oil, celery ribs, diced fairly fine (save the leaves for later and chop them up), onion , diced fairly fine, great northern beans, drained and rinsed, tomato paste, chicken broth (you can add more if you prefer it a bit thinner, this dish is very thick), white wine, garlic, minced, fresh thyme (tsp dried ), bay leaf, olive oil (if needed), salt, pepper, fresh breadcrumb (i chop mine in a mini food processor, 1-2 slices of any bread. you can use dried, but it isn tsp the s), minced fresh parsley, olive oil (to saute the bread crumbs), olive oil (to drizzle over the dish)

heavy whipping cream (unwhipped), creole mustard or 3/4 cup any other coarse grain mustard, worcestershire sauce, dijon mustard, black pepper, dried basil, cayenne pepper, salt (optional), sour cream (added later), center cut salmon fillets (skin on, can use 1 more fillet if desired), butter, melted (unsalted preferably ), light brown sugar, soya sauce, fresh lemon juice, dry white wine