an also use this recipe to make fruit lip gloss by using powedered
Add the beans, with their liquid, and simmer over medium low
ofu Ricotta (see also my recipe #279343):
In a large
stirring to blend.
Add liquid shortening.
Place over hot
Pour 2 c liquid into large mixing bowl. I
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
In a medium saucepan, saute onion and bell pepper.
Add mustard, brown sugar and liquid smoke, mixing well.
Drain liquid from top of beans and add mixture, simmering until heated through.
ustard, garlic, salt, cayenne pepper, liquid smoke, black pepper, thyme, and
nd Provolone cheeses with some liquid smoke flavoring. If you can
ater to bring the cooking liquid 3/4 of the way
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
Mix cream cheese with mayonnaise.
Stir in pecans, olives, olive liquid and pepper.
It will be a little mushy but will thicken in the refrigerator. The spread will keep for weeks.
It makes a great spread for crackers or finger sandwiches.
(Also, low calorie cream cheese and mayonnaise can be used with good results.)
stirring constantly.
Stir in liquid pectin.
Return to a
Combine ingredients in blender or food processor at high speed until smooth.
Add extra lemon, salt, garlic as desired. Pour into small bowl.
Garnish with parsley, sprinkle paprika and cumin powder lightly and serve.
Delicious with Syrian bread or crackers.
Veggies work also.
If you prefer thinner dip add liquid from chick peas.
Saute shrimp and garlic in liquid Butter Buds or fat-free chicken broth until shrimp are pink.
Stir in tomatoes; simmer 5 minutes.
Blend in skim milk, flour and green onions.
Add red pepper now if you are using it.
Sprinkle in Parmesan cheese. Heat until smooth and blended.
Do not boil.
Serve over cooked fettuccine.
Melt butter and cook minced onion in it.
Add rice; brown lightly.
Combine other ingredients with rice mixture and bring to boil.
Cover; reduce heat and steam until liquid is absorbed.
If rice is not done, add more water sparingly.
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
Mix ingredients 2 through 6. Pour over sliced tofu. Cover and soak at least 1 hour or overnight in refrigerator.
Preheat oven to 350 degrees.
Put tofu pieces on baking sheet. Season with paprika and pepper, to taste.
Bake for 20-25 minutes. Serve or use in recipe.
nch glass pie plate, microwave liquid Butter Buds or chicken broth
Put ingredients into blender (mini).
Process at puree until smooth.
Add full amount of liquid for very young babies; decrease amount as child grows older.
Freeze in ice cube trays until needed.