17195 make own copycat clone substitute Recipes

all-purpose flour, featherweight baking powder (no sodium), splenda sugar substitute or 1/4 cup sugar, salt substitute, butter flavor crisco

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, brown sugar, shortening, peanut butter, vanilla extract, egg

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

make ahead cookie mix, brown sugar, white sugar, butter, vanilla extract, chopped walnuts, egg, sugar for decoration

white wine vinegar, water, vegetable oil, corn syrup, grated romano cheese, dry pectin, egg beaters egg substitute or 2 tbsp beaten eggs, salt, lemon juice, minced garlic, dried parsley flakes, dried oregano, crushed red pepper flakes

quick-cooking oatmeal, brown sugar, cinnamon , to taste, nuts, chopped, raisins, apple, chopped, maple syrup

cold water, raisins, aged balsamic vinegar, worcestershire sauce, ketchup, dijon mustard (no substitutes!), cayenne pepper, black pepper, garlic clove, cut in half but not crushed

pumpkin, unsweetened applesauce (see note below ), powdered milk (dry ), pumpkin pie spice (or to taste), splenda sugar substitute (6-8 packets), flour

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.

rolled oats or 3 cups old-fashioned oatmeal, salt, cinnamon, dried blueberries, splenda sugar substitute, nonfat dry milk powder

all-purpose flour , sifted, sugar, baking powder, salt, butter , ice-cold, diced, 1 cup is 2 sticks (no substitute)

how to make dashi, there are several type of dashi , each for it s own use., ichiban dashi (1st brewed); for clear soup or noodle soup., niban dashi (2nd brewed); for general use., konbu dashi ; for nabemono and tofu., niboshi dashi ; for miso soup., ichiban dashi (1st dashi), cm square of konbu (10g dried kelp), dried katsuobushi, water ., niban dashi (2nd dashi), recycled kelp and katsuobushi from 1st dashi, cm square kelp, water, katsuobushi ., konbu dashi, cm square dried kelp, water, niboshi dashi, niboshi (dried baby sardines), water .

brown rice, black beans, pinto beans, whole kernel corn, canned, part-skim shredded mozzarella cheese, flour tortillas, own mild salsa, diced tomatoes , no salt added, chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, ground cumin, black pepper

starkist flavor fresh tuna in water, mayonnaise, mustard, turmeric, garlic powder, black pepper, equal sugar substitute or 1/2 tsp splenda sugar substitute, atkin friendly hamburger buns , plus, extra atkin friendly hamburger bun, unseasoned breadcrumbs (see note below ), butter, iceberg lettuce, mayonnaise, mustard, onion, pickle, hard-boiled egg

angel food cake mix, unflavored gelatin (2 envelopes), cold water, boiling water, frozen orange juice concentrate, thawed, sugar substitute equivalent to sugar (splenda recommended), lemon juice, grated lemon peel, salt, flaked coconut, toasted, mint leaf (optional), maraschino cherry (optional), lemon slice (optional), orange slice (optional)