144 use use too Recipes

frozen berries, mixed (i used 1/2 cup each of blueberries, raspberries, strawberries and black raspberries. using frozen fr), bread (i used hawaiian brand dinner rolls (6 cups of torn rolls, 1-inch x 1-inch. my rolls were 2.5-i), milk (i use 2% . i ve tried it with half & half and whipping cream and they are too heavy for this des), eggs, egg yolks (freeze the 2 egg whites for frosting or angel food cake), sugar, vanilla extract, almond extract (do not go overboard with the almond, a little goes a long way!), salt, ground ginger, ground cinnamon, heavy whipping cream, chilled, powdered sugar , sifted free of lumps, vanilla extract, boyajia orange oil (i have measureing spoons that are labeled pinch, dash and smidgeon . the smidgeon 1 is 1/32 tsp. )

boneless chicken breasts, melted butter (can use hard margarine), garlic powder, panko breadcrumbs (can use regular dry breadcrumbs but the coating will not be as crispy), freshly grated parmesan cheese, garlic powder (can use more ), seasoning salt, fresh ground black pepper, dried italian seasoning (do not use more than 1/2 tsp or the flavor will be too strong), cayenne pepper (or adjust to taste)

coconut, sugar, butter, melted, egg, beaten, vanilla, bread (use a thick , regular white is too soft and will not hold up)

onions, thinly sliced, garlic cloves (crushed or sliced finely), olive oil or 1/4 cup other oil, green pepper (sliced or cubed ), red pepper (sliced or cubed ), tomato paste (i also use a can of crushed tomatoes, or chop up soft ones found in the bottom of the fridge), water, salt, black pepper, cumin, coriander, fresh red chili pepper, seeded and finely chopped (use less if too spicy, or not at all ), eggs, chopped fresh parsley

flaked coconut (do not use frozen, it is too moist), powdered sugar, butter or 1/4 cup margarine, softened to room temp., light cream, almond extract (for even tastier trees use lemon or orange extract), chocolate-flavored candy coating, green sugar (optional if you didn tsp tint the coconut ), m iniature & baking bits or red cinna on candies

chicken breasts, boneless, skinless, not too thick, swiss cheese (or whatever you like but it should be 2 per breast), ham , i used virginia, use whatever type makes you happy, egg, breadcrumbs , i use unseasoned, seasoning salt , i usually eyeball it, butter , melted, optional (i think it will make the coating less dry)

flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, salt, semi-sweet chocolate chips, chopped walnuts, light brown sugar, very ripe bananas, unsalted butter, plain yogurt (sour cream or cottage cheese works too, use a little less than 1 cup if using sour cream and add a litre), milk, egg

french baguettes (purchase the long thin crusty bread), yellow onions, very finely chopped (or minced ), minced fresh garlic (or to taste), salt and black pepper, butter, softened (can use more ), shredded mozzarella cheese, grated parmesan cheese, mayonnaise (do not use salad dressing it s too sweet!)

eggs, vanilla extract, unsweetened applesauce (i realized too late that i was out, and i substituted with 3/4 cup of pumpkin puree and 1/4 cup of oil with great success), brown sugar, banana, sliced, fruit of your choice (i used frozen blueberries) or chocolate chips, old-fashioned oats, salt, baking powder, flax seed, ground, cinnamon, milk (i used skim ), chopped and toasted pecans and walnuts. (this is not part of the original recipe, but i had some leftovers toasted pecans & walnuts and added them in too.), recipe calls for 6 & 1/2 droppers full stevia + 1/2 cups sucanat or brown sugar. the recipe notes that if you are not using any stevia to increase your sugar choice to 1 cup.

salmon, onion, chopped, saltine crackers, crushed (not too fine ), eggs, salt (or more if you like ), pepper, olive oil (i use olive.) or 1/4 cup vegetable oil (i use olive.), butter or margarine

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

sweet potato, red potatoes, red onion, yellow bell pepper, red bell pepper, head garlic (several cloves), olive oil (i try to use slightly less , but if you don tsp use enough, the veggies can be too dry.), black pepper, feta cheese, crumbled (or other salty cheese such as jarlsberg, halloumi)

use these general directions as a guide when making fruit curds. recipes vary , so for best results, follow each 1 carefully., in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and sugar until well blended., whisk in the fruit juice until smooth and blended. (at first the mixture may look curdled, but it will become smooth as it is whisked.), top pan over but not touching simmering water in the bottom pan , or set the saucepan over medium-low heat. (if using a saucepan, take care not to heat the mixture too quickly.) cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes., begin adding softened butter 1 to 2 tbsp. at a time, stirring each addition until blended before adding more., continue cooking , stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. immediately remove the pan from the heat., pass the curd through a chinois or other fine-mesh sieve set over a nonreactive bowl and let cool to room temperature.

all-purpose flour, baking powder, baking soda, salt, ground ginger, unsalted butter softened, brown sugar, eggs, maple syrup (i prefer the buttery kind ), vanilla extract, buttermilk, cream cheese room temperature, unsalted butter softened, vanilla extract, sugar sifted, bacon fully cooked and either cut into 1 pieces or crumbles (i used apple wood smoked to add a bit of saltiness instead of maple bacon and would highly recommend using a thick cut or center cut to keep it from being too crispy, you want the bacon to be chewy)

lean ground beef, taco seasoning (recommend hot or spicy to add flavor), black olives, sliced, drained (recommend using 2-3 small cans of pre-sliced, for ease), chili with beans (recommend nalley s thick , to avoid too much liquid in the dip, or drain a regular can of ), cheddar cheese, shredded (for melting), tomatoes, chopped, head lettuce, shredded, onion, finely chopped, monterey jack cheese, shredded (for topping , can use any mexican blend cheese), salsa, sour cream, guacamole, tortilla chips (tostidos scoops work great for this)

stater brothers 98% fat free condensed mushroom soup, water, garlic powder to taste-between 1/4 teas or more-or use fresh, uncooked long grain white rice, more of tri-color sweet bell peppers , cut into julienne strips, skinless boneless chicken breasts , depending on how many you re serving and how much chicken you want, i took the chicken and cut it into 2 inch slices with my kitchen shears-only used to cut meat. from germany-they re great, i mix the soup concentrate and the rice together and gradually work the water in and other ingredients. that way the rice will cook nice and even., i sprayed the top of the chicken with wolfgang puck s olive oil cooking spray and then put emerille la gasse s chicken rub on top of the chicken. it has a great flavor to it., if you don tsp have the chicken rub you can take the cut up chicken , toss it in a bowl or plastic bag with olive oil or canola, little salt, pepper, paprika and touch of garlic powder. just don tsp use too much with the garlic powder. i use fresh usually, but in recipes like this; it works., i used the largest skillet that emerille la gasse makes to put it in., i mxed everything and baked it in the same pan.

cheerios toasted oat cereal, life cereal, shredded wheat cereal, pretzel, crackers , ritz, premium, etc, etc, etc... throw in any of those stale and cereals too (any kinds you like- we use cheese nips, rice (sesame), canola oil, soya sauce (i use 1/2 light and 1/2 dark ), sesame oil, garlic powder, onion powder (i don tsp measure, so approximate)

refrigerated biscuits , 8 count roll,do not use the butter flavor,makes the biscuits too greasy,generic biscuits work like a, all-purpose flour, browned jimmy dean sage sausage, drained and patted down with a paper towel to absorb excess fat, eggs, mixed with (or egg substitute may also be used), milk, shredded cheese