arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
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Bake cookies (Martha recommends rotating sheets - I didn
wo-Crust Pie: 2 cups Martha White All Purpose Flour 1
In a large mixing bowl, combine the first 5 ingredients.
Cook the rotini and rinse with cool water to chill.
Add to vegetables. In a small mixing bowl, combine the last 5 ingredients.
Pour over rotini vegetable mixture.
Mix well.
Cover and chill.
Makes 6 to 8 servings or 2 quarts.
In a small saucepan, mix sugar, flour and salt.
Stir in pineapple juice and egg.
Cook over low heat, stirring constantly until thick; add lemon juice.
Cool.
Cook fettuccine according to package directions, drain.
Toss with butter, garlic salt and cheese; sprinkle with black pepper.
Add water, onion and bouillon.
Bring to a boil. Add broccoli and noodles. Boil until noodles are tender.
Add cheese and milk. Let simmer.
Prepare pasta according to package directions; drain. Meanwhile, heat oil in a skillet.
Add garlic and cook for 1 minute. Add tomatoes, basil, salt and pepper.
Cook for 3 minutes. Add hot pasta to skillet; toss well.
Add chicken broth and stir. Toss with Parmesan cheese and serve immediately.
In a small saucepan mix sugar, flour and salt.
Stir in pineapple juice and egg.
Cook over moderate heat, stirring constantly until thickened.
Add lemon juice.
Set aside and cool. Cook macaroni according to package directions.
Combine cooked mixture with macaroni.
Cover and place in refrigerator until chilled.
Combine drained fruit, whipped topping and marshmallows.
Stir lightly.
Chill at least 1 hour before serving.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
Take
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Heat oven to 450 degrees.
Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
In large bowl, combine all ingredients; mix well.
Pour batter into greased pan.
Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
Variation: ...
Heat oven to 450 degrees F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet.
Bake 10 to 12 minutes or until golden brown. ...
Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
Pour egg mixture over bread; soak 10 minutes.
Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
Heat canola oil (with some butter if so wish) in a skillet over medium heat.
Fry half the bread slices until golden brown, around 3 ...
Bake 2 iron skillets of cornbread as per directions on back of Martha White package.
Bake at 450\u00b0 for 20 to 25 minutes.