11598 best make dump Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, any flavor fruit jam, egg white

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, raisins, maraschino cherries, chopped, maraschino cherries, halved

make ahead cookie mix, brown sugar, butter, vanilla extract, egg, semisweet chocolate chips, chopped walnuts

flour, powdered sugar. ( you can use regular sugar if you don tsp have any .), baking powder, salt, whisk dry ingredients in separate bowl., eggs ( beaten ), butter (melted ), vanilla, drop of almond extract, buttermilk or milk. add enough to make the desired consistency. i try to make it similar to cake batter. but if your like my hubby you might want it thinner. i use about 1- 1 1/2 cup .

chicken wings (separated at joint, with wing tips discarded or saved to make stock), low sodium soy sauce, liquid honey, ketchup, garlic powder, ground ginger

crushed tomatoes, head cabbage, chopped, green onion, sliced, sliced mushrooms, undrained, frozen okra, sliced, frozen chopped spinach, garlic cloves, chopped, beef bouillon cubes (use vegetable to make it vegetarian or vegan), lipton onion soup mix (that s 2 envelopes), cayenne pepper, basil, chopped

whole chickens, skinned and cut into pieces, chicken breast, bone-in and skinned, potatoes, peeled and cut into 1 inch cubes (yukon gold or sheprody), frozen peas, onions, peeled and chopped, carrots, peeled and sliced into coins, salt and pepper, onion powder, flour (plus water to make slurry to thicken gravy), flour, shortening, salt, egg , beaten in a cup w/ enough water added to make 1/2 cup

spelt flour, oat flour (to make , grind approximately 2 cups rolled oats in food processor until a fine, flour consistency), rolled oats, salt, baking soda, walnuts, semi-sweet chocolate chips, maple syrup, canola oil, vanilla extract, water

yellow potatoes cooked in their skins, dijon mustard, mayonnaise or as desired to make moist and creamy, kosher salt to taste, fresh black pepper to taste, chopped fresh chives or 2 tbsp chopped red or white sweet onion, dried parsley or 2 tbsp fresh chopped parsley, hard boiled eggs chopped

corn ( fresh preferably ), heavy cream, sugar ( more if you like ), salt, separately cook, butter, flour, make a roux. do not brown

yellow cake mix, instant chocolate pudding mix, eggs, beaten, vegetable oil, white sugar, water, sour cream, semi-sweet chocolate chips

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.

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

family sized package ground beef (it must be cheap or it will be dry), onion, chopped, eggs (or how ever many it will take...you will understand later), saltine crackers, crushed (per 2 lb of ground meat, adjusted as needed), garlic cloves, crushed (per 2 lb of ground beef, adjust to your taste), dried sage (per 2 lb, adjust accordingly), poultry seasoning (per 2 lb beef, adjust to taste), brown sugar (white sugar can be used if that s all you have), hickory flavored barbecue sauce (any brand will do, but make sure it is either of the 2 varieties) or 1 (16 oz) bottle mesquite smoke barbecue sauce (any brand will do, but make sure it is either of the 2 varieties), salt and pepper, brown sugar (i use a 12 oz coffee mug to measure it in) or 12 oz white sugar (i use a 12 oz coffee mug to measure it in)

shrimp, peeled tails off (i used large and rough chopped), scallops , rouch chopped (i used bay, the small ), crabmeat , 1 can if you can tsp get fresh just pick through to make sure there are no shells, onion, chopped, celery, chopped, carrot, chopped, diced potato, fine chopped skins off, mushroom, chopped, frozen peas, half-and-half, chicken broth, butter, all-purpose flour, sherry wine, grated monterey jack cheese, country biscuits (i used pillsbury, or you can make your own, no cooked), butter (to brush on the biscuits)

bake quick breads on the center oven rack for best heat circulation., quick breads from the pan after about 10 minutes cooling for easier pan removal., cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf., after cooling , wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months., muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded., use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins., fill empty , greased muffin cups with water to prevent burning the grease during baking.

oats (quick cooking works best ), salt to taste in each bag, zip-like baggies