21 ingredient delicious Recipes

dry ingredients, whole wheat flour, baking powder, salt, wet ingredients, unsweetened applesauce, baking cocoa, honey, vanilla, egg

butter or margarine, graham cracker crumbs, sweetened condensed milk (not evaporated milk), special dark chocolate chips or hershey s semi-sweet chocolate chips, peanut butter chips, special dark chocolate chips or hershey s semi-sweet chocolate chips, shortening (do not use butter, margarine, spread or oil)

head of cabbage, carrots, onion, golden delicious apple (secret ingredient), celery seed, sugar, apple cider vinegar, mayonnaise, salt, pepper

egg yolks, unsalted butter, fresh organic lemon juice, fresh organic lemon zest, drops tabasco sauce (important ingredient, use tabasco brand only), cayenne pepper (or paprika, for milder sauce), kosher salt , to taste (about 7/8-1 tsp)

rhodes texas rolls or 9 rhodes dinner rolls, thawed and risen, sugar, grated lemon peel, golden delicious apples, dried cranberries, butter or margarine, melted, sugar, all-purpose flour, vanilla extract

ingredients (nutrition), golden delicious apples - peeled, cored and chopped, ground cinnamon, white sugar, all-purpose flour , or as needed (optional), instant french vanilla pudding, milk, sour cream, cinnamon graham crackers, caramel apple dip, all-purpose flour (optional)

uncooked pasta twists, broccoli florets, shredded carrots, red or golden delicious apple, cored, seeded and chopped, plain nonfat yogurt, apple juice, cider vinegar, light olive oil, dijon mustard, honey, dried thyme leaves, lettuce leaves

extra lean ground beef, breadcrumbs, chopped onions, salt, black pepper, ketchup, egg, parsley, brown sugar, dry mustard, ketchup, dried herb, of your choice (i like to put parsley, thyme, marjoram)

raisins or dried cranberries, applejack, dark or golden rum, or warm water, all-purpose flour, baking powder, baking soda, ground allspice, ground cinnamon, freshly grated nutmeg, salt, light brown sugar , sifted, granulated sugar, unsalted butter, softened, eggs, vanilla extract, golden delicious apples, peeled, cored, and cut into 1/2-inch dice (about 4 cups), pecans, coarsely chopped, crystallized ginger, finely chopped, special equipment : 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity), garnish: confectioner s sugar for dusting

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.

note..folks i know this looks really long..it is, easy..i just gave lots of detail..it is easy easy !! :(), wonderful oriental flair shrimp fried rice, a very colorful and delicious meal for 4, raw shrimp, shelled and deveined, salt, freshly ground black pepper, cornstarch, cooking oil, divided, eggs, beaten, stalks green onion, minced, leftover rice , grains separated well, frozen peas and carrots, defrosted, soy sauce, sesame oil, in a bowl, toss the shrimp with the salt, pepper and cornstarch., let marinate for 10 minutes at room temperature., heat a wok or large saute pan on high heat., when the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tbsp of the cooking oil and swirl to coat pan., add the shrimp , quickly spreading out around the cooking surface area so that they are not overlapping., let fry , untouched for 30 seconds., flip over and let the other side fry for 30 seconds, or until about 80% cooked through., shrimp from the pan onto a plate , leaving as much oil in the pan as possible., turn the heat to medium, let the pan heat up again. add the eggs, stirring in a quick motion to break up and scramble the eggs. when the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp., use paper towels to wipe the same wok or saute pan clean and return to high heat with the remaining 1 tbsp of cooking oil, swirling to coat., when the oil is very hot , add the green onions and fry until fragrant, about 15 seconds., add in the rice and stir well to mix in the green onions throughout. spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes., use the spatula to toss the rice, again spreading the rice out over the surface of wok., drizzle the soy sauce all around the rice and toss., add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients., let everything heat back up again , until the rice grains are so hot they practically dance, taste and add an additional soy sauce if needed .

jiffy cornbread mix, whole kernel corn, drained, creamed corn (not drained ), sour cream, melted butter

a dozen delicious waffle variations, this is a great recipe for a special breakfast or brunch! lots of variations, all-purpose flour (or part whole wheat flour), baking powder, sugar (optional), salt, egg yolks, beaten, egg whites beaten until stiff, sweet milk or buttermilk, melted butter, sift dry ingredients together. beat egg yolks until light and add the milk and melted butter. combine wet and dry ingredients. fold in beaten egg whites. bake in a hot waffle iron. makes about a dozen waffles., put the waffle batter into a pitcher. it is much easer to pour the batter, overfill waffle compartments or the batter runs out on the sides of the waffle iron., waffles are done when there is no more steam rising from the iron ., after cooling , freeze extra waffles in a plastic freezer bag. separate with wax paper before freezing., variations, apple waffles - add a tsp of cinnamon to the dry ingredients. add a cup of chopped, peeled apple to batter. serve with warm applesauce & sour cream., bacon waffles - crumble a few slices of cooked, drained & crumbled bacon into the batter., banana waffles - add a chopped banana to the batter., blueberry waffles - add 1-cup fresh or frozen blueberries (thawed & drained)., chocolate waffles - increase sugar to 1/3 cup and add 1 square melted unsweetened chocolate or add 1/2-cup cocoa and a 1/3-cup sugar to dry ingredients. serve with whipped cream and chopped pecans., cinnamon raisin waffles - add a tsp cinnamon and a couple spoonfuls of plumped raisins to the batter., ham waffles - add a couple of spoonfuls of diced ham to the batter. saute it first for better flavor., molasses spice waffles - add a tsp of cinnamon and a 1/2-teaspoon of nutmeg to dry ingredients. add 3 tbsp of molasses to liquid ingredients., nutty waffles - add 1/4 cup chopped peanuts , pecans, walnuts or filberts. toast the nuts for better flavor, orange zest waffles - add a tbsp orange zest to batter. substitute 1/2 cup orange juice for 1/2-cup milk., pineapple waffles - add a cup of well-drained crushed pineapple to the batter., sausage waffles - add a couple of spoonfuls of cooked, crumbled and drained sausage to the batter.

combine in a large mixer bowl, whole wheat flour, sugar, salt, dry yeast (not rapid rise), heat in a saucepan until very warm (120-130), water, milk, oil, add to dry ingredients, eggs, beaten

summer squash, sliced, turkey bacon, cut into 1 inch bits, egg, beaten, low-fat sharp cheddar cheese, salt & pepper

my family has been in florida for over 5 generations. we have many ethnic offshoots and traditions. this stuffing encompasses many ingredients from my family heritage and it tastes good too. something a little different than plain stuffing. a little sweet, a little hot and a lot delicious. just like my family and florida: a little of everything., day old cuban bread, cubed, day old french bread, cubed, day old challah, cubed, onion, medium dice, celery, small dice, raisins soaked in sweet wine, slightly green mango (diced ), chopped nuts (your choice , i like macadamias), chopped cilantro, minced garlic, minced jalapeno (more if you like ), cumin, dried thyme, dried oregano, salt, fresh ground black pepper, chicken broth, butter melted, cream or 1/2 cup unsweetened coconut milk, eggs, beaten

pastry crust for a deep-dish pie 9-inch (homemade or store-bought), sugar, all-purpose flour, ground cinnamon, salt, sliced peeled apples golden delicious work great in this ), recipe crumb topping (see below ), chopped pecans, caramel topping from a tub or jar, ingredients for the crumb topping, brown sugar, all-purpose flour, quick cooking rolled oats, butter

beef chuck (i prefer a leaner piece) or 2 lbs round roast (i prefer a leaner piece), low sodium beef broth, cream of mushroom soup, onion soup mix, flour