45 turn baked Recipes

water-packed artichoke hearts, 6 to 8 count, drained, extra virgin olive oil , 2 turns of the pan, plus a drizzle to coat baking dish, ripe lemon, butter, garlic cloves, chopped, flat anchovy fillets, italian style breadcrumbs, 3 handfuls, chopped flat leaf parsley, grated parmigiano-reggiano cheese , a couple of handfuls, coarse black pepper

buttermilk or very sour milk, flour, graham flour or whole wheat pastry flour, cornmeal, dark molasses, sugar, salt, baking soda, raisins or walnuts

grated parmesan cheese, chili powder, boneless skinless chicken breast halves, mix cheese and chili powder in pie plate. add chicken; turn to evenly coat all sides., place chicken in a shallow baking dish ., bake at 400 degrees f for 20 to 25 minutes or until chicken is cooked through.

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.

water, unsweetened cocoa powder, buttermilk, peppermint extract, cake flour, baking soda, unsalted butter, room temperature, brown sugar, eggs, semisweet chocolate chips, whipping cream, dark corn syrup, semisweet chocolate, chopped, peppermint extract, fresh mint leaves

artichoke hearts in water, 6 to 8 count, drained, extra-virgin olive oil , 2 turns of the pan, plus a drizzle to coat baking dish, ripe lemon, butter, garlic, chopped, flat anchovies fillets, italian style bread crumbs, 3 handfuls, chopped flat leaf parsley, grated parmigiano-reggiano , a couple of handfuls, coarse black pepper

artichoke hearts in water, 6 to 8 count, drained, extra-virgin olive oil , 2 turns of the pan, plus a drizzle to coat baking dish, ripe lemon, butter, garlic, chopped, flat anchovies fillets, italian style bread crumbs, 3 handfuls, chopped flat leaf parsley, grated parmigiano-reggiano , a couple of handfuls, coarse black pepper

artichoke hearts in water, 6 to 8 count, drained, extra-virgin olive oil , 2 turns of the pan, plus a drizzle to coat baking dish, ripe lemon, butter, garlic, chopped, flat anchovies fillets, italian style bread crumbs, 3 handfuls, chopped flat leaf parsley, grated parmigiano-reggiano , a couple of handfuls, coarse black pepper

poblano peppers, extra-virgin olive oil , 2 turns of the pan, ground chicken, onion, chopped, jalapeno, seeded and finely chopped, garlic, finely chopped, tomatillos, peeled, rinsed and halved, cilantro , a handful, chicken stock, honey, salt and pepper, lime, juiced, creme fraiche, lightly crushed tortilla chips --whole-grain tortilla chips , such as flax seed tortillas add a wonderful texture and flavor, shredded swiss cheese , about 1/3 lb, shredded monterey jack cheese , about 1/3 lb

pasta shell, garlic cloves, skins on, extra virgin olive oil (evoo, 2 turns of the pan), yellow onions or 1/2 medium yellow onion, italian tomatoes, fresh basil , torn into small pieces (10-12 leaves), salt and pepper, to taste, store-bought basil pesto, ricotta cheese, grated parmesan cheese (a couple of handfuls) or 1/2 cup parmigiano-reggiano cheese (a couple of handfuls), fresh mozzarella cheese, shredded

extra-virgin olive oil , 3 turns of the pan, garlic, finely chopped, whole peeled tomatoes (recommended : san marzano), crushed tomatoes, (recommended : san marzano)* if san marzanos are not available, add a tsp sugar to your sauce, optional, coarse salt, a handful fresh basil leaves , torn, ziti rigate , with ridges, butter, all-purpose flour, freshly ground black pepper, a generous grating nutmeg, whole milk, shredded asiago cheese, shredded parmigiano-reggiano, sliced fresh mozzarella, crusty bread , to pass at table

spaghetti or 16 oz angel hair pasta, boiling water (for cooking pasta), salt, baking soda

extra-virgin olive oil , 2 turns of pan, plus some for brushing tortillas, jalapeno peppers, seeded and chopped, green bell pepper, seeded and chopped, onion, chopped, ribs celery, chopped with greens, garlic, chopped, salt and pepper, stewed tomatoes, crushed tomatoes, vegetable or chicken stock, chopped cilantro or flat-leaf parsley, flour tortillas , 6 to 8 inches, shredded cheddar , available in pouches on dairy aisle, scallions, chopped, brick pepper jack or chipotle cheese, shredded, about 1 cup, sour cream , to pass at table, avocado smash , recipe follows

cps flour, baking powder, salt, cp sugar 2 eggs, egg yolks, melted butter, shredded orange or lemon peel, cp chopped almonds , hazelnuts or pistacios, preheat oven to 325, place dry ingredients in large bowl and mix, make well in center of flour mixture and add eggs, yolks, butter and peel, stir til dough begins to form a ball, add nuts and mix well, turn dough out onto a lightly floured board and devide into three pieces., shape each portion into a 14 inch log and place on lightly greased baking sheet, bake for 30 minutes or untill firm and light brown, oven and cool about 15 minutes, place on cutting board and carefully slice diagonally., place slices on cookie shhe and bake 10 minutes, turn over and bake another 10 minutes, these will be very crisp and a beautiful golden brown. they are definitely worth the work. taste great with a good cup of tea.

baking potatoes , like russets, washed, a drizzle extra-virgin olive oil, turn around the pan ) extra-virgin olive oil, shallots, chopped, baked ham from a deli, sliced 1/8-inch thick , cut into 2-inch thick strips, gruyere, shredded , about 2 cups, butter, in small pieces, milk or half-and-half, fresh thyme, leaves only, chopped to about 2 tbsp, salt and pepper, tossed and dressed salad, as an accompaniment, dark bread ( pumpernickel, multi-grain, or dark rye), as an accompaniment, butter

bake-off dinner rolls, any brand, smoked paprika, divided, vegetable oil , 2 turns of the pan, butter, ground chicken, garlic, finely chopped, onion, finely chopped, grill seasoning (recommended: montreal seasoning blend by mccormick ), hot sauce , eyeball it, tomato sauce, worcestershire sauce, brown sugar, tablespoonfuls spicy brown mustard, water

crust: 1 cup water1 stick margarine1 cup flour4 eggs boil water and margarine. turn heat low, add flour , then turn off heat. stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. transfer mixture to a large bowl and add eggs, 1 at a time, beating well after each egg. spread mixture on bottom and up sides of a 9x13-inch pan. bake at 400 degrees f for 35 minutes. do not break bubbles in crust. allow to cool., filling: 3 small package instant vanilla pudding4 cups milk1 8-oz package cream cheese cool whip hershey s chocolate syrup maraschino cherries combine the instant vanilla pudding, milk and cream cheese, and mix well. fill the cooled crust. add cool whip to top. drizzle with hershey s syrup in a horizontal and vertical grid pattern of serving sizes. top with cherries at centers of servings. refrigerate until ready to serve. enjoy

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.