3609 will eat them patties Recipes

all-purpose flour, sugar, salt, chilled, unsalted butter, cut into 1/2-inch cubes, egg yolks (my blog is double-spacing at this time and i have no idea why, sorry), sugar, egg, egg yolk, grated lime peel, whipping cream, canned sweetened cream of coconut (such as coco lopez-available in the liquor section of most supermarkets), fresh lime juice, unsweetened medium shredded coconut, passion fruit cream, chilled whipping cream, sugar, sour cream, passion fruit pulp without seeds, unless you enjoy the seeds. . .then you can leave them in =d (if seeds are left in then 5 tbsp will equal about 8 ripe, fresh s)

flour, powdered sugar, butter (1/2lb) or 1 cup margarine, cold (1/2lb), eggs, granulated sugar, flour, lemons , juice of, about a 1/2 cup, salt

green beans (i used a combo of green and purple beans) trimmed and cut into 2 inch pieces, diced pancetta, (if you don tsp have pancetta , you can use bacon), extra virgin olive oil, onion, diced, whole tomatoes, peeled and diced (you don tsp have to peel them, but i like them better without the peel. if they are especially seedy, go ahead and remove the seeds otherwise, i would just leave them in. also, i peel my tomatoes by holding ad turning them, on a long fork, over an open flame until they pop, peel with a knife, the peel comes right off), dried italian herbs, red pepper flakes, salt and freshly ground pepper, to taste

mascarpone cheese or 3 oz cream cheese, vanilla extract, splenda sugar blend for baking (regular sugar equals twice the amount), fresh blueberries, challah (or your favorite ), whole wheat flour, salt, eggs, nonfat milk (any will work) or 1/2 cup low-fat milk (any will work) or 1/2 cup whole milk (any will work), cinnamon, almond extract, splenda sugar blend for baking (regular sugar equals twice the amount), splenda brown sugar blend (regular brown sugar 1 tablespoon), graham crackers, crushed, butter, melted

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.

frozen spinach, thawed with all the water stomped out, cream cheese, softened, marinated artichoke, chopped, ricotta cheese (can be omitted, dip will be stiffer and will probably have to be spread with a knife) (optional), pre-shredded mozzarella cheese, parmesan cheese, garlic powder, black pepper

chicken, chopped, pork spareribs , cut into thumb lengths, vienna sausages or 4 breakfast sausage, cut into thumb lengths, carrots , cut into finger length, white onions, cut into wedges, cabbage, cut into large pieces, pineapple , cut into 1/2 cm widths, ripe tomatoes, cut into wedges, fresh green chilies , spilt them halfway down the middle,but leave them whole,discarding the stalks, fresh red chilies , hot spilt them halfway down the middle,but leave them whole,discarding the stalks, potatoes, cut into chunks, dried chilies, soaked to soften,then cut, fresh chili peppers , cut into pieces, onions , cut into pieces, ginger, fresh turmeric, mustard seeds, canola oil, white vinegar, tomato ketchup, english mustard (optional), salt, dark soya sauce, water

old fashioned oats, soymilk (vanilla is esp. good) or 3/4 cup other non-dairy milk substitute (vanilla is esp. good), raisins (more or less , according to your preference), orange zest, finely grated, ground cinnamon, raw sunflower seeds (if you like them, adds a delicious crunch) or 2 -3 tbsp roasted sunflower seeds (if you like them, adds a delicious crunch), granny smith apples or 1/2 large granny smith apple, chopped, other dried fruit or nuts, of your choice

french bread, toasted and buttered, deli chicken, swiss cheese (or any combination of them) or 2 slices cheddar cheese (or any combination of them) or 2 slices mozzarella cheese (or any combination of them), sauerkraut, drained, tomato (thin slice), basil (or a thinly sliced fresh leaf)

sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. this rendition is not like the traditional commercial offerings with a thick broth that resembles tomato sauce. instead, the broth is briny and clean tasting, flavors from the sea standing out and tomatoes and vegetables offering dimension in flavors and colors. the potatoes provide substance, and cooking them before adding the tomatoes enables their starch to be released into the broth, lightly thickening it. this soup will hold for two days. reheat over a low flame, being sure not to boil the chowder, which will toughen the clams., clams , medium-sized hard-shell , such as cherrystones, washed and scrubbed clean, pancetta , finely chopped, spanish onion , chopped small, red bell pepper , stemmed, seeded, and chopped small, carrot , chopped small, stalk celery , chopped small, garlic cloves , minced, dried oregano, fennel seeds, hot red pepper flakes, dry white wine, clam juice, yukon gold potatoes , peeled and cut into 1/4-inch dice, bay leaf, diced tomatoes, salt and ground black pepper, fresh parsley leaves , chopped

olive oil, onion, chopped, stalks celery, chopped, garlic clove, minced, carrots, sliced, shredded cabbage (cole slaw mix in a bag works well), potatoes, peeled and chopped, dried thyme, dried rosemary, fresh parsley, chopped (or 1 tbsp dried ), water, tomatoes, salt and pepper

cream cheese, sour cream, garlic cloves, dill, salt, lemon juice, clams, clam juice, worcestershire sauce, hot sauce, fresh cracked pepper

taco seasonings or chicken taco seasoning, olive oil, cracked black pepper to taste, pork tenderloin, (diced into small bite size pieces), pico de gallo, ripe tomatoes, diced and seeded, white onion, diced, red onion, diced, fresh cilantro, chopped, jalapeno, seeded and chopped, garlic, minced, cracked black pepper, salt, juice of 1 lime, fixings, corn tortillas, fresh guacamole (if desired), shredded mexican blend cheese, shredded lettuce, sour cream, lime wedges (allow at least 1/2 per serving)

notes: to blanch almonds , place them in a colander over a sink. pour boiling water over them, and rub off the skins. cut vertically with a sharp knife to sliver them. to whip ricotta, beat it vigorously with a whisk or at high speed with an electric mixer., pitted cherries, cornstarch, sugar, lemon juice, grated lemon rind, almond extract, blanched, slivered almonds, toppings: whipped cream or whipped ricotta cheese or plain yogurt with a few blanched almonds folded in

mussels without shells (i prefer them in the shells but then you must make 100% sure they are fresh - wash and rinse them before you cook them ----- when i serve i take them out of the shells but leave a few in to use the shells as a spoon ), prepared white sauce (if you are not in the mood to make your own . ....but you should it is easy), water to cook them in (or if you like dry white wine), dry coriander, freshly ground black pepper, dry herbs, celery salt, fresh cream, tomato paste, wholewheat seed bread )

slightly beaten egg white, pecan halves, unblanched almonds (or mix them for a total of 2 cups) or 2 cups walnut halves (or mix them for a total of 2 cups), splenda granular, sugar substitute (you can use a little more if you want it sweeter), ground cinnamon, ground nutmeg

strawberries (or you can mix them) or 2 pints blueberries (or you can mix them) or 2 pints raspberries (or you can mix them), honey , scant, lemon juice, salt

margarine, onion powder (optional) or 1 tbsp very finely minced onion (optional), flour, shredded swiss cheese, shredded cheddar cheese, skim milk, oscar mayer shaved deli ham (or mix them, i did) or 24 slices deli turkey (or mix them, i did), pepper