18 sweet savory cup Recipes

water, ground turkey (or lean ground beef), tomato sauce, diced tomatoes, italian-style diced tomatoes, red bell peppers, green bell peppers, onion, sweet corn, minute rice or 2 cups boil-in-the-bag brown rice, beef bouillon cubes (to taste), worcestershire sauce (optional), brown sugar (more or less to taste), green onion, salt and pepper

beef short ribs (flanken style or korean style), sugar, water, soy sauce, sesame oil, yellow onion, halved and sliced, garlic cloves, minced, toasted sesame seeds, scallions, chopped, head red leaf lettuce, washed (optional), scallions , sliced lengthwise (optional), red pepper flakes (optional), sesame oil (optional), hot bean paste (optional) or 1/4 cup chili paste (optional)

dried lentils, soaked, sweet potato, peeled and cubed (or 1 medium sized), red onion, diced (or 1 medium sized), garlic cloves, minced, carrot, thinly sliced, low sodium chicken broth or 1 1/2 cups low sodium vegetable broth, water, red wine, fennel seed, cumin, cinnamon, chili powder, cayenne pepper, red pepper flakes, salt , to taste

venison loin , silverskin removed, flour, flour, lemon pepper seasoning, white onions, sliced into thin rings, beef consomme or 2 1/2 cups beef stock or 2 1/2 cups venison stock, apple jelly, grape jelly, tomato paste, soy sauce, worcestershire sauce, dried thyme leaves or 2 tbsp fresh thyme, vegetable oil

dried bean thread noodles (cellophane noodles), carrot , cut into thin matchsticks (about 3/4 cup), kirby cucumber , halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup), fresh jalapeno , cut into thin matchsticks, rice vinegar (not seasoned ), sugar, fresh lime juice, divided, rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear, romaine leaves , each torn into 4 pieces, packaged baked tofu , cut into 3- by 1/3-inch sticks, fresh bean sprouts, torn basil , mint, and cilantro leaves (11/2 cups total), hoisin sauce, chunky peanut butter, water

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.

corn bread/muffin mix , prepared as directed and crumbled or 3 cups crushed corn bread stuffing, unseasoned stuffing croutons, chopped celery, chopped fresh mushrooms, chopped sweet red pepper, cubed fully cooked ham, chopped green onions, minced fresh savory or 1 tsp dried savory, salt, pepper, canola oil, chicken broth, roasting chicken (6 to 7 lb)

sweet potatoes, diced onion, water or 1/3 cup unsweetened apple juice or 1/3 cup orange juice, garlic, minced, grated fresh gingerroot, ground cumin, minced fresh green chile , seeds removed for a milder hot, diced red bell peppers or 2/3 cup green bell pepper, neufchatel cheese (low-fat cream cheese), fresh lemon juice, fresh or slightly thawed frozen green peas, salt and black pepper

mushroom caps, sweet onions, sliced 1/4 in thick, sweet peppers or 3 -4 hot peppers, halved horizontally & seeded, grated parmesan cheese (optional) or 1 cup romano cheese (optional), cream cheese, melted butter, bulk sausage, celery, onion, oregano, basil, poultry seasoning, salt, pepper , to taste, italian style breadcrumbs, olive oil, grated parmesan cheese or 2 cups romano cheese, garlic powder, beaten eggs, water, enough to moisten

butter, plus more for baking dishes, onion, finely chopped, garlic clove, minced, dried thyme, coarse salt, pepper, flour, milk, coarsely grated gruyere cheese, sweet potato puree or 1 cup pumpkin puree, eggs, separated

seedless watermelon , 3-5 lbs, jicama, small dice, ripe yellow peaches, small dice, sweet onions or 1/3 cup red onion, finely chopped, garlic clove, minced, fresh lime juice (depending on how tangy you want it), fresh jalapeno, small dice (seeds and membrane removed if you don tsp like spicy stuff), fresh cilantro, finely chopped, whole cilantro leaf, for garnish, sea salt and freshly cracked black pepper, creme fraiche or 1/2 cup sour cream, fresh cilantro, finely chopped, lime juice, freshly squeezed, minced fresh jalapeno, feta, finely crumbled, kosher salt and freshly cracked black pepper

dried lentils, soaked, sweet potatoes, peeled and cubed (or 1 medium sized), red onions, diced (or 1 medium sized), garlic cloves, minced 1/2 cup. carrots, thinly sliced, chicken or vegetable broth (low-sodium), water, red wine, fennel seeds, cumin, cinnamon, chili powder, cayenne pepper, red pepper flakes, salt , to taste

olive oil, onion, chopped, garlic cloves, minced, sweet italian sausage, casings removed (pork or turkey), dried basil, dried marjoram, cremini mushroom, sliced, fresh bread , crumbs made from day-old italian bread, freshly grated parmesan cheese, chopped fresh parsley, turkey broth or 2 cups chicken broth, as needed, salt, freshly ground black pepper

buttermilk, cream cheese, room temperature, garlic clove, minced very fine, salt (or to taste), fresh dill, minced, brown rice, lentils, water, grated zucchini, grated sweet potatoes, onion, minced (about 1 cup), salt, feta cheese, crumbled, parmesan cheese, grated, garlic cloves, minced, fresh parsley, minced, fresh dill, minced, fresh mint, minced, egg, rye flour or 1 cup all-purpose flour, oil (for frying )

port wine or 2/3 cup other sweet red wine, dried tart cherry, all-purpose flour, ground coriander, salt, black pepper, pork tenderloin, trimmed, butter, chopped shallots, reduced-sodium fat-free chicken broth

olive oil, sweet onion, chopped, peeled diced tomatoes, tomato paste, vegetable broth (i use savory choice liquid broth concentrate in vegetable) or 4 cups chicken broth (i use savory choice liquid broth concentrate in vegetable), garlic powder, ground black pepper, italian herb seasoning, salt, fresh basil, coarsely sliced, divided, red pepper flakes (or whatever you think a dash is), low-fat milk or 1/3 cup nonfat milk, parmesan cheese, cornstarch (optional), fresh parmesan cheese , wedge (for parmesan crisp)