Prepare bread pans,. I just use Pam cooking spray.
In large mixing bowl: Beat eggs until frothy, add sugar, oil, molasses, vanilla, and zucchini, mix well.
Combine flour slowly, add soda,baking powder, cinnamon, nutmeg, and salt. Also add nuts if desired.
Pour into bread pans, bake at 325\u00b0F for 40 to 45 minutes or until you can stick a toothpick in and it comes out clean.
This recipe makes 3 large or 6 small bread pans. This may vary.
Beat eggs, sugar and salt well.
Add milk, vanilla and cinnamon.
Preheat oven to 350\u00b0.
Pour into an 8 or 9-inch unbaked pie shell.
Bake 35 minutes.
b>sugar ingredients, except the sugar into a food processor and
una, cannellini beans, onion, parsley, and capers in bowl.
In
bowl, stir the crumbs, sugar, and salt together; pour the melted butter
pray.
Pulse crackers, sugar and spices in a food processor
n 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce
Heat olive oil in Dutch oven over medium-high heat.
Add lamb and brown well on all sides.
Add tomatoes, onion,garlic,tomato paste, cinnamon, sugar and salt and pepper.
Reduce heat to low; cover and simmer 45 minutes.
Preheat oven to 350 degrees.
Melt butter in large heavy skillet over medium heat.
Add orzo and saute until completely coated; stir into lamb mixture.
Add water, cover and bake 1 hour;remove onion.
Sprinkle mixture with cheese; bake 5 minutes.
Transfer to platter and serve immediately.
he Roma tomatoes with the sugar and salt.
Dry them on a
Preheat oven to 350 degrees Fahrenheit.
Brown ground beef, onion, and bell pepper until beef is browned and veggies are tender.
In an oven safe baking dish (we use an oven safe glass bowl) combine pork and beans, tomato soup, dry mustard, sugar, and salt and pepper.
Drain ground beef mixture and add to bean mixture. Stir well.
Bake for 40 minutes.
o medium-low, cover, and simmer until rice is tender
In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
Drain and mash by hand or in a food processor until coarse.
Blend in butter, a pinch of sugar and salt and pepper to taste.
Serve warm.
ucepan with the water, thyme, sugar, and salt. Bring to a boil over
Trim the red radishes; cut off roots and green leaves. Slice red and white radishes very thin.
Combine vegetables, reserving a small amount of carrot to garnish the salad when served.
Mix sour cream with sugar and salt to taste. Add the vegetables; stir well. Now make a mound of the salad and place on lettuce leaves placed in the salad bowl. Surround with small mounds of carrot. Sprinkle with finely chopped parsley, and dill, if desired. Serve chilled. Enjoy!
Makes 4 servings.
ough: Process the flour, sugar and salt together in a food processor
Combine first three ingredients and set aside.
Combine mayonnaise, vinegar, sugar and salt.
Mix well.
Fold the vegetable mixture into the mayonnaise mixture.
Chill for 6 hours or overnight.
ix together the cayenne, paprika, sugar, and salt.
Stir in the ketchup
Combine all dry ingredients.
In small bowl, combine water, margarine, sugar and salt.
Add 1/2 cup flour.
Beat with wooden spoon.
With hands, work another 1/2 cup flour.
Remaining 1/2 cup of flour may be used as knead.
Knead about 12 minutes.
Let rest 15 minutes.
Knead again 45 seconds.
To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.
Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.