80 deal lancaster Recipes

oil, brown sugar, eggs, flour (1/2 occident if you wish), salt, baking soda, cocoa, milk, vanilla, egg whites (may be omitted as they aren tsp cooked we personally use the dried which can be purchased i), vanilla, flour, milk, shortening, sugar

flour, quick oats, baking powder, cinnamon, salt, eggs, milk, margarine, melted

old fashioned oats, unsalted butter, milk, light brown sugar or 2 tbsp dark brown sugar, ground cinnamon, salt, chopped dried apple (or dried apricots, or dried mixed fruit), heavy cream (warm or chilled ), ground cinnamon

french vanilla ice cream, softened, chopped dried apricots, dried cranberries, chopped, raisins, chopped, heavy whipping cream, divided, ground ginger, ground mace, ground cardamom, sugar, chopped dried apricots , dried cranberries and raisins, honey and additional ground mace

dark molasses (sorghum or dark karo), boiling water, baking soda, flour, shortening or 1/4 cup butter, brown sugar, pastry dough

vegetable oil, brown sugar, eggs, beaten, evaporated milk, flour, baking soda, baking powder, vanilla, salt, sugar (granulated ), brown sugar, cinnamon

onion, sugar, salt, pepper, celery seed, yellow mustard, vinegar, oil, mayonnaise (optional)

milk, tapioca (pearl or regular sized), eggs, sugar, vanilla, cool whip

boneless skinless chicken breasts, boneless skinless chicken thighs, onion, black peppercorns, celery salt, crushed saffron, frozen corn kernels, thawed, wide egg noodles, white pepper, chopped fresh parsley, hard-cooked eggs, chopped

crumbled saffron thread, milk, onion, chopped fine, stalks celery & leaves, chopped fine, butter, egg, beaten, bread, cut in cubes, parsley, finely chopped, salt, fresh ground black pepper

dry elbow macaroni, butter, flour, dry mustard, salt and pepper, to taste, milk (whole preferred ), grated cheddar cheese, ripe tomato, sliced, crouton

ground beef, egg, slightly beaten, fine dry breadcrumb, chopped onions, salt, pepper, sliced carrot (about 1 medium), condensed beef broth, soup cans water, bay leaf, egg noodles, broken in pieces

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

sausage, browned, crescent roll, home fried potato, shredded cheddar cheese, shredded cheddar cheese, for topping, eggs, milk, salt, cheese

brown sugar, dry mustard, water, vinegar, crushed pineapple

vanilla, brown sugar, water, butter, salt, baking soda, sugar, milk, egg yolks, flour

margarine, brown sugar, vanilla, eggs, boiling water, flour, baking soda, baking powder, cinnamon, chocolate chips (we like milk chocolate - but semi-sweet also work well)