1518 realtor perfect Recipes

warm water (80*), olive oil (if you have garlic oil, use it now!), sugar, sea salt, dry milk (i use dry coffee creamer), flour (supposed to be bread but i use ap), active dry yeast, dry oregano, dry basil

ground pork, scallions minced, garlic cloves minced, sherry ( i used red cabernet wine with excellent results), apple cider or rice vinegar, red chili sesame oil, teriyaki sauce, low-sodium soy sauce, fresh wonton wrappers at room temperature (found usually in your vegetable section by the tofu and bean sprouts section in your grocery store), pot with boiling water, cold water, waxed paper sprayed with pam or wet with water to keep prepared wontons not sticking until ready to boil, perfect dipping sauce, scallions minced super fine, low -sodium soy sauce, teriyaki sauce, red chili sesame oil

granny smith apples, peeled and sliced, brown sugar, granulated sugar, all-purpose flour, salt, juice of 1/2 lemon, recipe perfect pie crust , recipe follows, butter, all-purpose flour, plus more for dusting, salt, cold butter, vegetable shortening, egg, cold water, distilled white vinegar

unsalted butter, extra virgin olive oil, perfect sweet onions peeled and julienned, kosher salt, ground pepper, dried tart cherries, grenadine

sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, perfectly chocolate chocolate frosting, butter or margarine, cocoa, powdered sugar, milk, vanilla extract

uncooked glutinous white rice (sushi rice), water, rice vinegar, vegetable oil, white sugar, salt

eggs, mayonnaise, worcestershire sauce, cream-style horseradish sauce, drop hot pepper sauce , or to taste, salt and pepper to taste, dried parsley flakes, for garnish, paprika, for garnish

butter, minced green onion, cooked crabmeat, finely chopped, dry bread crumbs, shredded monterey jack cheese, egg, beaten, lemon juice, dried dill weed, butter, melted, fresh button mushrooms, stems removed, shredded monterey jack cheese, dry white wine

bread flour, whole wheat flour, salt, baking soda, white sugar, margarine, buttermilk, vegetable oil, buttermilk, white sugar

milk, scalded, white sugar, salt, shortening, active dry yeast, warm water (110 degrees f/45 degrees cup), bread flour

butternut squash, eggs, water, vegetable oil, white sugar, brown sugar, whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, salt, nutmeg, pumpkin pie spice, raisins (optional), chopped walnuts (optional)

fresh lemon juice, grated lemon zest, sugar, eggs, unsalted butter, cubed

fresh orange juice, fresh lemon juice, brown sugar, grated orange zest, grated lemon zest, vanilla extract, cubed fresh pineapple, strawberries, hulled and sliced, kiwi fruit, peeled and sliced, bananas, sliced, oranges, peeled and sectioned, seedless grapes, blueberries

butter, eggs, sourdough bread, toasted, dijon mustard, avocado - peeled, pitted, and sliced, grated parmesan cheese, or more to taste

pumpkin, eagle brand sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, salt, unbaked pie crust

perfect yeast breads and rolls are, high and evenly shaped., uniformly golden brown with a tender crust., even in texture with no large air holes., moist and silky with an elastic quality.

use these tips to create , bake and store your perfect cheesecake, bring all ingredients to room temperature before mixing. this usually takes 30 minutes., soften cream cheese in the microwave : place unwrapped 8 oz cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese., mix filling only until combined. don tsp over-mix ., use a springform pan so that the sides can be removed ., butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven., place springform pan on a shallow pan , like a pizza pan , or cover bottom and up 1 inch around the sides with aluminum foil to avoid leaks in the oven., place a shallow pan of water in rack below cheesecake to keep oven moist., open oven door while baking ., a perfectly baked cheesecake will be puffed around the edges. when shaken , about an inch in diameter in the center should jiggle., cool slowly (about an hour) on a wire rack, away from any drafts., store in the refrigerator, loosely covered, for up to four days ., bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter., garnishing a cheesecake should only be done within 1 to 3 hours of serving., cheesecakes taste best when brought to room temperature. this takes about 30 minutes., securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer., thaw frozen cheesecake overnight in the refrigerator .