1692 way too bother Recipes

onions , chopped a way you prefer (i halve them and slice them), butter (you may use oil, but this will change the taste), broth, white wine (you can serve the rest for dinner), nutmeg , to taste, salt , to taste, pepper , to taste

butter, cream cheese, salt and pepper, all-purpose flour, egg, beaten, seasoned bread crumbs, peanut oil, for frying, you could add garlic and chives for a great appetizer, or to serve along side a steak and potatoes to break over them...yum, would like to see a way to add more cream cheese, and some chocolate to make it a dessert, but, you d want to coat in something besides bread crumbs

deep cast iron skillet, boiler/fryer cut into pieces or your favourite pieces ie. leg and thigh etc., egg, water, tobasco or any other hot sauce, flour, cornmeal, finely ground, salt, pepper, paprika, onion powder, garlic powder, oil for frying or shortening, make certain that you have enough oil to cover the chicken half way, in the skillet.

rice-a-roni natures way long grain and wild rice, dried cranberries (craisons), chopped pecans

whole wheat pastry flour, baking powder, kosher salt, canola oil, honey, eggs, beaten, ripe bananas, mashed, walnuts, milk, vanilla, freshly grated orange peel , not too much

cabbage leaves (large), turkey italian sausage (jenny o) (about 4 links), onion, chopped, pine nuts, converted rice, uncooked (i use uncle ben s whole grain brown; other browns take too long to cook), sugar, cinnamon, allspice, ground, cumin, ground, tomato sauce, water

toasted sliced almonds, olive oil, butter, snapper fillets (monkfish, halibut, or cod works, too), with skin, about 4 oz each, salt and freshly ground pepper, juice of 1 lemon, chopped parsley

ground pork (not too lean), vegetable oil, sugar, garlic cloves, minced, minced peeled fresh gingerroot, soy sauce, fresh lemon juice, asian (toasted) sesame oil, smooth peanut butter, water, spaghetti or penne (quill-shaped pasta), sliced scallion greens

sourdough bread, mayonnaise (real mayo), prepared cornbread stuffing (leftovers ), whole berry cranberry sauce, turkey (both white and dark), green onion , sliced long ways (both green and white parts)

milky way bars, butter, sugar, eggs, flour, baking soda, buttermilk, vanilla, milky way miniature candy bars, butter, powdered sugar, vanilla, milk

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

beefy cabbage soup, ground beef (can use ground turkey), whole onion (diced ), cubes beef bullion, head cabbage ( cut in half long way and then cut in quarters and slice a cross ), diced tomatoes (can use tomato juice) i have used stewed tomatoes or tomato juice (or a combination of all) ( i have thought about v -8 juice), kidney beans, drained (optional can use less if you like ), salt/pepper to taste (white pepper is an option)

milk (i use 1%), sugar, cooked rice (a great way to use leftover rice! we use jasmine rice), vanilla, custard powder

yellow cake mix (regular size), milky way candy bars, divided, sweetened condensed milk, milky way ice cream topping

all-purpose flour, light brown sugar, shortening, chilled and diced, baking soda, boiling water, light corn syrup, dark molasses, recipe pastry for a 9 inch single crust pie

bisquick reduced-fat baking mix, bisquick reduced-fat baking mix, splenda no calorie, ground cinnamon, egg, skim milk, vanilla extract, splenda no calorie, ground cinnamon

onion, quartered and evenly sliced (not too thick), brussels sprouts , outside leaves removed and thinly sliced (leeks could be subbed), sea salt, balsamic vinegar, black pepper, kidney beans (optional)

asparagus, trimmed, eggs, whole milk, freshly grated parmigiano-reggiano, salt, black pepper, freshly grated nutmeg , or to taste, italian fontina , rind discarded and cheese coarsely grated (or cut into 1/4-inch dice if too soft to grate), whole milk, eggs yolks, butter