Recipes

A simple recipe for chocolate frosting: 300g Icing Sugar, 100g Unsalted Butter, 40ml milk, 40g coco powder Mix it all together, adding the milk last. This works well in a mixer, or without. Remember you can always cheat and buy it ready made!

Technically, no, all chocolate chip cookie recipes will contain vanilla because chocolate chips themselves contain vanilla. Most cookie dough recipes call for vanilla because it enhances the chocolate flavour, but additional vanilla in the cookie dough is not required.

I'm going to answer a few questions with the same answer: www.allrecipes.com I'm not affiliated, and it's not spam. It's about the largest database of recipes mostly posted by real people. It is about the best answer for many of the questions here in food - there's like 30,000 recipes or more, and they are real food from real people. More specifically, polenta is made into what amounts to corn mush, just follow the directions and don't burn it. It's good like that. I mix a sauteed mix of wild mushrooms into it after it's made - similar to a tamale pie, I guess, but mushrooms. Traditionally, Italians either mix a rabbit or chicken stew into it, or put some on a plate and then spoon the stew over it. It's not the same as pasta, but most "red" things you would put on pasta will go over polenta well, too. I say red because I don't think a clam sauce would be any good. But any marinara or the like will go real well. You can also make patties out of the plain polenta the next day and fry them - yum!

Yes. I just made a stir fry that said to use red wine or vegetable oil and I used champagne, so why can't you use red wine instead of white?

boil some cranberries. and mix with cheese and eggs. Freeze then spread cream cheese over it.

Primarily in bulk membership stores such as Sams Club or Costco. It's delicious.

Foods made from malunggay include certain breads, vegetarian noodles, cookies and tea. Malunggay is a herb providing nutrients and medicinal benefits to increase energy and relaxation.

The best way is to never get lumps in your gravy in the first place. You do that by holding out the liquid/juices, warming the flour and oil together in a pan until the flour is totally liquefied and bubbling in the oil, and THEN adding the juices. This method will cut down dramatically, if not entirely eliminate, all lumps. If you do get lumps, run your lumpy gravy through a fine strainer, collecting the lumps together. Then, dip into the gravy, and keep pouring it through the strainer, at the same time crushing the lumps with a spoon. Do that a couple of times and all the lumps will be dissolved into the gravy. Only the toughest parts of the lumps will remain in the strainer.

Consomme is crystal clear while broth will almost always have some suspended materials in it. Broth is made by simmering vegetables or meat and bones for some time, until the flavor of the simmered food has infused the water. The stock or broth is then usually poured through a strainer to remove most of the particles, bones, skin, and the meat. It's used this way, with no further processing. Consomme is cleared by adding a step: after sieving as above, egg whites are added to the hot broth or stock. As the egg whites cook, they precipitate into the stock, and begin to bind with some of the particles in the broth. They then rise to the top, appearing as scum or foam. Once the foam cap has formed, pouring off the broth from below, while leaving the cap undisturbed will produce consomme - a broth as clear of suspended particles as water.

To make one quart of chicken broth, use 4 cups of water to 4 teaspoons of chicken bouillon. I would use a little more water to account for evaporation. In my experience, the broth made from bouillon is a bit on the salty side. If a recipe calls for more salt, I would wait and taste the dish before adding more.

One can find a good tuna casserole recipe from Allrecipes, Simply Recipes, Food, and Recipe Lion websites. The ingredients for a good tuna casserole recipe include shredded cheddar cheese, package of egg noodles, cans of tuna, sliced mushrooms, chopped onions and crushed potato chips.

Pasteurized milk is first concentrated in an evaporator to about 50% milk solids. The resulting concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind fine particles of powdered milk solids.

they eat pork bananas beans and apple cider

Cubans celebrate Christmas through a traditional Christmas Eve dinner called "Noche Buena". The meal consists of lechon (roasted pork), congri (white rice and black beans cooked together), yucca (from the potato family served with a garlic mojo), tostones (plantains, not bananas, but looks like a banana), avocado salad. Dessert is flan and it would not be a Traditional Cuban Noche Buena without the Turron.

I have been paying anywhere from 1.89 to 2.39 a pound at walmart in Florida

Cream cheese is an American invention that dates back to 1872. Aside from being the key ingredient in cheese cake, the smooth soft cheese is served with fruit, crackers, or on breads such as bagels.

Cream cheese is made from cow's milk and is considered an unripened cheese and by definition must contain at least 33 % milk fat. The cream cheese product is available in full fat, low-fat or light. A similar product is Neufachatel cheese which is lower in fat (about 23%). There is also a spreadable version which is simply whipped cream cheese which gives the product a light easy-to-spread texture.
Equivalents
8 oz., 1 cup (1/2 pound)
3oz = 1/3 cup or 6 tbsp., 3/8 cup
Ingredient Substitutions
Equal parts of cottage cheese, drained, blended with half-and-half or cream + a little butter
8 oz lower fat cottage cheese 1/4 cup margarine
Equal amts.. of lower fat (Neufchatel) cream cheese
Equal parts of ricotta cheese plus plain yogurt

info from http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=G&tid=480

The easiest dessert recipe is a sundae or banana split. Simply put ice cream in a bowl and add toppings such as strawberries, chocolate, hot fudge, pineapple, banana, butterscotch, caramel, etc.

See the related link for a great site for easy kitchen recipes from cooking to baking.

It is a type of sushi roll with immitation crabmeat, cucumber and avocado usually. I call it "Starter Sushi" because most people who try sushi for the first time try this bland and boring stuff. There's nothing raw in it and in my opinion it's not the greatest.

4 #10 cans of baked beans should be enough as a side dish. 8 cans if served as a main meal portion. This is about the same as 15 or 30 quart cans.

**a #10 can is just 1 cup smaller than a US gallon, and holds (30) - 1/2 cup servings. 2 to 6 servings = a portion size (the actual portion served). Serving sizes are only a measure of nutritional value and are not actual portion sizes.

Assuming that this a balanced and portioned meal, an average of 4 oz. by volume would be a good place to start. Some will take more, some less. You should also consider how this 300 breaks down by age, gender and activity level.

ok first you boil vinegar and water . Then you put blue spinkles into the water to make a sweet scent .

...And where do you get the blue sprinkles at walmart where you can get the blue food coloring.