14 tin cups Recipes

baked cheddar broccoli rice cups, thanks to fountain ave. grill: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups, simple to whip up with ingredients you have on hand, this side is a sure kid-pleaser that adults will enjoy as well. i employ 1 of my favorite kitchen tricks with this recipe: any time i use frozen broccoli or spinach that needs to be thawed and drained well, i put it inside a tea towel and literally wring it out. you will be surprised by how much water is released, and getting rid of it will prevent your finished product from becoming soggy., vary the cheese if you like or bake in a casserole dish or jumbo muffins tins. for my better-for-you ranch dressing, quick-cooking rice , like minute rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below), chicken stock, frozen, chopped broccoli, thawed and excess water squeezed out, shredded cheddar cheese, divided, homemade ranch dressing (see recipe), or store bought, eggs, lightly beaten, salt and freshly ground pepper to taste, low-fat buttermilk, chobani 2% plain yogurt, mayonnaise, apple cider vinegar, canola or olive oil, kosher salt and freshly ground pepper to taste, minced chives, whisk all ingredients together ., dressing will keep for a week or so, covered, in the refrigerator., if you prefer a thicker dressing , use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.

freshly grated parmigiano-reggiano, extra-virgin olive oil, lemon juice, orange juice, lemon zest, orange zest, honey, kosher salt, freshly ground black pepper, baby spinach leaves (about 6 cups), orange , cut into supremes (segments), sliced almonds, toasted, red onion, thinly sliced and rinsed (must rinse please or else it its too overpowering), special equipment : parchment paper, a muffin tin, and a small drinking glass

sweet potatoes, thickly sliced and parboiled, swiss chard, medium sliced, carrots, medium sliced, half an onion, thinly sliced, sliced peppadew peppers, half a cup tinned bamboo shoot, canned chick-peas, oil (for frying ), water, peanut butter, soy sauce, mango achar, veggie instant bouillon granules, pumpkin , pips, sesame seeds, favorite curry powder, garam masala, ground cumin, yellow mustard seeds, ground turmeric, salt

sponge, eggs - 5 (250g), powdered sugar - 125 g, flour - 125g ( = half the weight of the eggs i.e. 125g ), cornflour - 2 tbsp (makes the cake texture lighter), baking powder - 1tsp, salt - 1 pinch, vanilla essence/extract - 1 tsp, pineapple essence/extract - 1 tsp, cream - 400ml (whipping/35% fat), icing sugar - 3-4 tbsp, pineapple essence/extract - 1 tsp, pineapple bits - 1 tin/approx 1 cup of chopped bits

shredded potatoes (i use frozen and thaw them before measuring), onions, minced, parmesan cheese, grated, freshly grated nutmeg, kosher salt, freshly cracked peppercorn, butter , to grease the muffin tins, parsley (to garnish ), english cucumber, fresh mint, minced, rice wine vinegar, sugar, cayenne

skinless chicken thighs (large) or 6 chicken breasts (chopped into large cubes), garlic cloves, minced, onions, roughly chopped, chopped tomatoes, fresh or 4 cups canned tomatoes, chickpeas (tinned not dried ), fresh gingerroot, minced, dried apricots, tomato puree, good quality honey, boiling water, chicken stock cube , maggi, saffron strand, crumbled, ras el hanout spice mix, salt, preserved lemon, best quality olive oil, fresh ground black pepper, fresh coriander, chopped to serve

grated parmesan, extra-virgin olive oil, lemon juice, orange juice, lemon zest, orange zest, honey, kosher salt, freshly ground black pepper, baby spinach leaves (about 6 cups), orange , cut into segments, sliced almonds, toasted, red onion, thinly sliced, special equipment : a silpat mat, a muffin tin, and a small drinking glass

muffin tins-sprayed with cooking spray, ground turkey sausage, browned and crumbled ., make a package of hidden valley ranch dressing/use 1 cup for this recipe, green pepper diced quite small, red onion , diced quite small, monterey jack, sharp white cheddar, wonton skins

soya sauce 4 level tbsp cornflour/starch, ginger 2 eggs, sliced spring onion 1 cup cooked shredded chicken

olive oil, bell pepper, thinly sliced, yellow onion, thinly sliced vertically, smoked spanish paprika, tomatoes, diced (or 1/2 cup salsa or tinned tomatoes), head cauliflower, broken into florets (romanesco is my favorite in this dish, and so pretty), dry wine (red or white , doesn tsp matter), salt, cod fish fillet, cut into 4 pieces

mangoes (or use drained tinned ), orange juice, passion fruit, low-fat vanilla yogurt or 2 cups fruit yogurt, macadamia nuts, chopped

ingredients are subject to what is in season., orange juice - 1 litre, vegetable or chicken stock - 1 litre, baby bok choy - about 5 cups shredded, carrots - 2 cups match -stick, bean sprouts - 2 cups, snow or sugar snap peas - handful sliced thin diagonally, zuchinni or summer squash - sliced thinly into half moons, bamboo shoots - 1 small tin sliced in matchsticks, baby canned corn - 1 large tin, water chestnuts - 1 small tin sliced thinly, green onion - 3-4 entire stalks, fresh ginger root - peeled , about 2 inches, either sliced thinly or grated, soy sauce - about 1/4 or to taste, depending on salt preference., soba noodles - 1 finger-sized amount of dry soba noodles per person is usually enough. (more or less for preference!)