ell. Stir together buttermilk and food color. Mix flour, cocoa and
owl, add 6 drops blue food coloring.
Whisk until blended
In a large saucepan, combine rose petals, 1 1/3 cups water, pectin and rose flower water.
Stirring constantly, bring to a rolling boil over medium-high heat.
Add sugar.
Stirring constantly, bring to a rolling boil again and boil 1 minute longer. Remove from heat; skim off foam.
If desired, tint with food coloring.
Pour into jars with tight fitting lids.
Store in refrigerator.
Yields about 1 pint jam.
In a large stockpot, combine sugar and water over medium-high heat; stir constantly until sugar dissolves.
Stir petals and rose flower water into syrup.
Bring to a rolling boil.
Add pectin; stir until dissolved.
Bring to a rolling boil again and boil 1 minute longer.
Remove from heat; skim off foam.
If desired, tint with food coloring.
Pour into jars.
Cool and store in refrigerator.
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
ry different flavors of baby food.
Yield- depending on size
Place the beans and 1/4 cup of the lemon juice in a food processor and process until the beans are mashed but not completely pureed.
Add the garlic, the remaining lemon juice and the tahini and process until the mixture is a smooth puree.
With short on and off pulses, add water to thin out the hummus if it seems too thick.
Season to taste with salt.
To serve, spoon the hummus into a shallow bowl or a rimmed plate.
Drizzle it with olive oil and sprinkle with paprika.
Serve slightly chilled with warmed pita triangles.
Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.
Stir cocoa into cold water.
Add in sugar, seasalt and corn syrup.
Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
Remove from heat and stir in creamery butter.
Let cool for a couple minutes, then stir in natural gourmet vanilla.
Cool completely stirring occasionally.
Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.
Mix ground beef with gourmet sauce, salt, and pepper.
Form into four patties.
Divide each patty through the center and flatten.
Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
Pinch edges to seal cheese inside.
Grill or pan fry to desired doneness.
Serve on buns with lettuce, tomatoes, onions, mayo, etc.
or the baby food. Incorporate flour into baby food by mixing in
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
alf.
Fold extract and food coloring into one half.
o each bowl. Add pink food colouring to one bowl, green
Mix and put the angel food cake into the bunt pan
ake:
Cut up angel food cake into 1 in squares
Cut the angel food cake horizontally approximately two inches
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
ombine the can of dog food and 10 oz of water