237 people quotes Recipes

gingerbread people, dark molasses, brown sugar, cold water, shortening, all-purpose flour, baking soda, salt, ground allspice, ground ginger, ground cinnamon, frosting, if using self- rising flour , omit baking soda and salt.

unsalted butter, creamy peanut butter, semi-sweet chocolate chips, crispix cereal, powdered sugar, divided

milk chocolate chips, creamy peanut butter, butter, oat bran cereal, powdered sugar

people, prep time : 10 minutes, cook time : 15 minutes (2 pancakes), hobak (zucchini), julienned or cut into matchstick pieces, carrot, peeled and grated, all-purpose flour, buchim garu , korean pancake mix (if unavailable use all flour), water, olive or vegetable oil, light soy sauce, apple cider vinegar (regular vinegar okay), sugar, sprinkle gochugaru (red pepper flakes), green onion , thin slices, sprinkle toasted sesame seeds

red potatoes, cut into 1 1/2 &quot,pieces, bacon, cut into 1/2 &quot,pieces, red onion, cut into 1/2 &quot,pieces, all-purpose flour, thyme leaves, salt, pepper, whipping cream, frozen tender tiny peas, thawed,drained

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

potatoes, peeled,cut into 1 &quot,cubes, garlic, peeled, bacon, cut into 1/2 &quot,pieces, sliced scallion, milk, warmed (can use low-fat ), sour cream (can use low-fat ), salt, black pepper

turkey carcass, water, to cover, onion, quartered, carrots, cut into 2 &quot,chunks, stalks celery, cut into 2 &quot,chunks, pearl barley, diced carrot, onion, coarsely chopped, diced turnips, diced cooked turkey, salt and pepper, chopped fresh parsley (to garnish )

boneless beef chuck roast, cut 2 &quot,thick, mccormick grill mates mccormick s montreal brand steak seasoning, beef broth, basil, oregano, thyme, potatoes, peeled and halved, carrots, cut into 1 &quot,pieces, onion, cut into wedges, all-purpose flour , for thickening

mayonnaise, onions, finely diced, fresh garlic, chopped, fresh flat-leaf parsley, chopped, sour cream, fresh lemon juice, vinegar, blue cheese, salt, pepper

dry roasted peanuts, plain m &m s plain chocolate candy, peanut m &m s plain chocolate candy, dry roasted cashew nuts, mixed nuts, raisins, pretzel sticks, yogurt-covered raisins, yogurt-covered peanuts

vegetable oil, brown sugar, vanilla extract, salt, red mill rice flour, red mill tapioca flour, baking powder, water, enjoy life semi-sweet chocolate chips

crispix or corn chex, butter, creamy peanut butter, chocolate chips, powdered sugar

pasta - the twirly dried type is best. (enough for 6 people), mayonaise, red/yellow/green pepper , chopped into smallish chunks., drained sweetcorn - or fresh

crispix cereal, margarine, peanut butter, semi-sweet chocolate chips, powdered sugar

corn chex, peanut butter chips, creamy peanut butter, butter, cubed, vanilla extract, sugar, bac-os bacon flavor bits

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

boneless skinless chicken breast, cut into 1 &quot,x 2 &quot,pieces, flour, seasoned with salt &,pepper, roasted sesame seeds, soy sauce, dry sherry, peanut oil, pure maple syrup, fresh ginger, grated, pepper, chinese five spice powder (optional)