Recipes

eggs

cheese

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tomato/salsa

The difference between "Self Rising" flour and "Flour" is simply that self rising flour has leavening agents added to it during packaging.

The way it works is the same as flour after you add your leavening agent, such as baking powder, baking soda, etc. A reaction to temperature and other conditions, whether chemical or natural causes the leavening agent in the self rising flour to produce carbon dioxide, thus forming bubbles which makes the product rise by trapping the air inside as the product solidifies.

There are recipes on-line and instructions including the Big Green Egg site, here are the instructions from their site, but remember other recipes are available, some are easier and some are more complex. If you own a Big Green Egg you are probably one of those smart, highly technically inclined persons who can handle just about anything.

Ingredients

16 cups (1 gallon) water

½ cup firmly packed brown sugar

Rind of 1 navel orange

3 sprigs rosemary

1 cup kosher salt

3 yellow onions, quartered

2 heads garlic, halved

1 (12-pound) turkey

2 lemons, quartered

10 sprigs thyme

10 sprigs sage

1 cup chopped potatoes

¼ cup olive oil

Freshly ground black pepper

Garlic powder

Equipment: Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer

Preheat the EGG to 350ºF / 177ºC without the Plate Setter.

Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it's completely covered. Refrigerate for 12 hours, turning occasionally.

Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.

Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.

Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.

Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately. Serves 8

Remove ham from oven 1/2 hour before end of cooking time. Empty contents of the Honey & Spice packet into small saucepan. Add 1 tablespoon of warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat. Using a glazing brush, apply glaze immediately by brushing it evenly over the surface of the warm ham. (For a thicker coating, allow glaze to cool 4 to 5 minutes before applying to ham.) If ham was place in cooking bag, carefully cut bag open and pull away from ham, then apply glaze. Bake glazed ham uncovered at 250 degrees F for 25 to 30 minutes. Remove glazed ham from oven and serve.

It tastes good and can make people happy. It also provides a little bit of nutrition, too. :)

1. list of ingredients 2. procedures

Mash, smash, dice, cut, peel, parch, poach, filet, scrape, de-bone, dispatch, kill, crack, crush, beat, blanch, boil, broil, bludgeon, butcher, berate (actually, I have never berated my ingrediants but I did get testy with some parsley once). Too many terms to go on. Some very sad things happen to things in kitchens.

Butter contains some water, so for 1/2 C oil, you'll want 2/3 C butter and reduce the liquid content of the recipe by a couple of tablespoons. That's if you want to be exact--you can get away with a 1:1 substitution for most recipes, it just won't be as perfect.

Get a bunch of friends and play kickball outside

Evaporated milk and condensed milk are exactly the same thing. Note, however (read the label!) that sweetenedcondensed milk is a different product.

from the looks of it, it's apple cider vinegar, angel hair slaw, mayo, and sweet pickle relish. i tried copying it, but mine wasn't as good. any other ideas?

Simple:

Miracle Whip, sweet pickle relish, cabbage

That's it

I know some people hate Miracle Whip , but it works in this

I don't use it for anything else

The egg white is approximately two-thirds of the total egg's weight out of its shell with nearly 90% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose.

A large egg white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium.

A large egg white contains about 20 calories. Egg white has no dietary cholesterol. Egg white contains approximately 40 different proteins.

Chocolate Pie Shell:

All Purpose Flour 1 cup

Granulated Sugar 1 1/2 tbsp

Cocoa, Sifted 1 1/2 tbsp

Salt 1/4 tsp

Hard Margarine 6 tbsp

Water 2 tbsp

Chocolate Filling:

Granulated Sugar 1 cup

All Purpose Flour 1/2 cup

Cocoa, Sifted 1/3 cup

Egg Yolks, Large 3

Milk 2 1/2 cups

Hard Margarine 2 tbsp

Vanilla 1 tsp

Salt 1/8 tsp

Ground Cinnamon 1/8 tsp

Meringue:

Egg Whites, Large,

Room Temp 3

Cream of Tartar 1/4 tsp

Granulated Sugar 1/3 cup

Chocolate Pie Shell Instructions:

Combine first 4 ingredients in a small bowl. Cut in margarine with pastry cutter until crumbly.

Sprinkle with water. Mix with fork to form a ball. Roll out on a lightly floured surface. Fit into 9 inch (22 cm) pie plate, leaving 1/2 inch (12 mm) overhang. Prick holes all over with a fork. Turn underhang over. Crimp edge. Bake in 425 degree oven for 10 minutes. Cool.

Chocolate Filling Instructions:

Stir sugar, flour, and cocoa well in a medium sauce pan.

Mix in egg yolks and a little bit of milk. Add the rest of the milk. Heat, stirring often, until mixture boils and thickens. Remove from heat.

Add margarine, vanilla, salt, and cinnamon. Stir. Pour into pie shell.

Meringue Instructions:

Beat egg whites and creamm of tartar in medium bowl until soft peaks form. Gradually beat in sugar, until mixture is stiff. Spread over filling. Touch the pie meringue so there are peaks. Bake at 350 for 10 mins or untilmeringue is lightly brown.

Enjoy! I know I sure did! :D

A narrative recipe is written in paragraph form. The ingredients and the steps are not placed in list form.

Recipes that have been featured on the television show The Today Show can be obtained by visiting the official Today Show website. Once on the website, a person will need to click the link on the page labeled "Food", which will then direct the user to any recipes available.

1/3 cup Italian Vinaigrette Salad Dressing

1 Tbs. sugar

1Tbs. lime juice

8 oz packaged coleslax mix

1/3 cup golden raisins

1/4 cup thinly sliced scallions

1/4 cup chopped cilantro

1/4 cup sunflower seeds In large bowl, combine salad dressing, sugar and lime juice. Add coleslaw mix, raisins, scallions, cilantro and sunflower seeds. Toss. Refrigerate at least one hour before serving. To make a cabbage serving bowl, cut a thin piece off the stem end of a head of cabbage. Cut away inside of cabbage, leaving 1/2" thick shell. Enjoy.

Ive cooked mud crab before, its nothing like mud though!

it takes about 10-20 mins

No, you do not have to let cheese cake cook in the oven before putting it in the refrigerator. You remove the cheese cake from the oven and let it cool away from the heat before putting in the refrigerator.

Potatoes and mayonnaise (or salad dressing) are the main ingredients in any potato salad. Other traditional ingredients would include prepared mustard, chopped onions, chopped celery, relish and boiled eggs. There is no single "traditional" potato salad. Potato salad is often prepared for family gatherings with the preferences of the guests in mind. For example, some prefer potato salad without mustard, or without onions.

Below are a couple of links to recipes for potato salad.

Chicken Alfredo is a popular dish and recipes for Chicken Alfredo can be found in a variety of places including, online and in cook books. Some good online resources include allrecipes and foodnetwork.

Ripe bananas reach sweetness, unripe stick a strange flavor to your tongue. Ripe ones are normally yellow with brown spots on the skin. More spots, riper it is. Sometimes, particularly on cold wheather, bananas may get ripe without spots, but all yellow.

In international cuisine, the contents of pierogies (or perogies) are often influenced by the local culture or taste. Most often pierogies contain either a mashed patato mix, mushroom and/or sauercraut or perhaps a cheese filling. They are boiled until the dough is cooked and then fried in butter, with breadcrumbs if you wish, in order to flavour the dough to accompany the taste of the filling.

Start with a clean square shaped paper. Fold paper in half so it looks like a triangle. Starting from left to right label the corners A, B, and C Fold corner C so that the top edge is parallel with the base of the triangle (you should see three smaller triangles) Then starting from the left to the right label the corners D, E, and F. Now fold corner A so it touches corner F. (just like step 4) Now you should have two flaps on top. Fold the first flap on top down towards the base of the original triangle. Flip cup over so the E is face down, and fold the other flap down. Pick up your cup and pinch the edges together. you should now see the inside of the cup. Fill your cup with water. If it leaks start at step one.

First thaw the snow crab in refrigerator overnight and boil it in a pot with small amount of water to cover the bottom of the pot and put a lid on the top and boil and steam for about 5 to 6 minutes. That should be enough and heating more time would lose the crab flavour.