53 cup spoon Recipes

water, cream of wheat or 3/4 cup instant or 3/4 cup quick, shredded cheddar cheese (may use low fat if desired), milk, eggs, separated, ground black pepper

creamy peanut butter, unsalted butter, room temperature, light-brown sugar (packed), eggs, pure vanilla extract, all-purpose flour (spooned and leveled), baking powder, salt, granulated sugar , for rolling dough, peanut butter cups, chilled and unwrapped

mashed potatoes, all-purpose flour, soy margarine, onion powder, salt, white pepper, cayenne pepper (optional), eggs, beaten or 1 cup egg substitute, minced fresh parsley (optional), monterey jack pepper cheese, shredded, fat free cream cheese

coriander seeds, toasted and cooled, water, chopped shallots (3 large), garlic cloves, chopped, vegetable oil, cinnamon stick, yellow soybean sauce, mashed with back of a spoon to a coarse paste (can substitute hoisin sauce or sweet noodle sauce/sweet duck sauce easily), sugar, boneless pork shoulder (sometimes called pork butt; in 1 or 2 solid pieces), cut into 1 1/2-inch cubes, dark soy sauce, sliced bamboo shoots, drained and rinsed, garnish: 3 (5 1/2-inch) fresh red chiles , halved lengthwise, seeded, and thinly sliced; 1 cup fresh cilantro sprigs

cake flour (must be peeps), baking powder, salt, butter (yes - no exceptions), white sugar, egg whites (make quiche with the egg yolks or use for lemon filing), pure vanilla extract, pure almond extract (the mama s secret ingredient must), whole milk (yes , no substitutions here peeps), shredded coconut, equipment needed, layer cake pans , parchment paper, cooling racks, oven mitts naturally, 1 working oven at 375 degrees with racks placed in the middle, mix master or hand mixer, spoon, spatula, sieve for flour, several bowls, measuring cups, wax paper, 3 skewers (you will see why), 1 tbsp sugar and of course hungry people readying themselves for your fantastic cake.

i used to make a sabayon sauce and serve it like a pudding in tuiles (pronounced twill: a french cookie)cup and garnish with a few raspberries. a really nice dessert. i would cook the thin cookie on a silpat sheet and place over an upside down coffee cup and it would droop and make nice cup with flutes in the cookies., i have been away from cooking many years and i am trying to get back into it and remember half the stuff i have forgotten. oh 1 other tip you can take the plate you are going to serve the sabayon on and place a small fork on the side. shake powder sugar (orange sugar works too) or chocolate over the fork (or spoon) and take up the fork it will make a nice design on the plate and friends will think you are just too smart, tom, sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk, pear liqueur (optional)

yellow cornmeal or 1 cup white cornmeal, sugar, baking powder, salt, milk (i use 1%), butter or 1/4 cup margarine, eggs, separated

margarine, grated parmesan cheese, chopped onion, chopped sweet pepper (yellow, red, green ), milk, egg yolks, beaten, egg whites , beaten stiff, cornmeal, salt, shredded cheddar cheese or 1 1/2 cups jalapeno pepper cheese

eggs, cream-style corn, onion, finely chopped, sliced ripe olives, drained, vegetable oil, jalapeno chiles, stemmed, seeded, and finely chopped, garlic salt, baking powder, ground cumin, yellow cornmeal, shredded cheddar cheese or 2 cups monterey jack and cheddar cheese blend

plain soymilk, chicken stock or 2 cups vegetable stock, olive oil, dark honey, stone-ground cornmeal (regular is fine if you can tsp find stone-ground), corn kernels (fresh , or frozen that have been thawed), shallot, minced, chopped fresh thyme, baking powder, salt, egg whites, grated parmesan cheese

cooked chicken, chopped very small, stiffly beaten egg whites, egg yolks, baking powder, white cornmeal or 1/2 cup yellow cornmeal, milk, salt, melted butter

butter, onion, finely diced, cayenne pepper, salt, milk, cornmeal, cheddar cheese, eggs, separated, corn kernel (fresh or frozen ), hominy corn (both found in cans) or 1/2 cup creamed corn (both found in cans)

quinces, samos wine or 1 cup sweet dessert wine, cinnamon sticks, sugar

eggs, whisked, sour cream, heavy whipping cream (or use evaporated milk), vegetable oil, butter, melted (or use liquid margarine), sweet whole kernel corn, undrained (or use fresh or frozen corn kernels), all-purpose flour, yellow cornmeal, sugar, baking powder, salt (or more to taste), pepper, add 1/2 cup shredded cheddar cheese , chopped jalapenos or red pepper, if you like

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

pumpkin doughnut drops, oil for deep frying, all-purpose flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, canned pumpkin, milk, oil, vanilla, egg, sugar, cinnamon, in deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375 degrees f. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, 1/3 cup sugar, baking powder, salt, 1/4 tsp cinnamon, ginger, and nutmeg; blend well. in small bowl, combine pumpkin, milk, oil, vanilla, and egg; stir into dry ingredients just until moistened., drop by teaspoonfuls into hot oil , 5 or 6 at a time. fry doughnut drops 1 to 1-1/2 minutes on each side or until golden brown. drain on paper towel., combine 1/2 cup sugar and 1 tsp cinnamon; roll warm doughnut drops in mixture., approximately 36 doughnut drops , two per serving.

crust: 1 cup water1 stick margarine1 cup flour4 eggs boil water and margarine. turn heat low, add flour , then turn off heat. stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. transfer mixture to a large bowl and add eggs, 1 at a time, beating well after each egg. spread mixture on bottom and up sides of a 9x13-inch pan. bake at 400 degrees f for 35 minutes. do not break bubbles in crust. allow to cool., filling: 3 small package instant vanilla pudding4 cups milk1 8-oz package cream cheese cool whip hershey s chocolate syrup maraschino cherries combine the instant vanilla pudding, milk and cream cheese, and mix well. fill the cooled crust. add cool whip to top. drizzle with hershey s syrup in a horizontal and vertical grid pattern of serving sizes. top with cherries at centers of servings. refrigerate until ready to serve. enjoy