tir in 2 cups of the flour; beat well.
Let
hortening, honey and salt in the hot milk.
Let set
BASIC BREAD:
Mix the flours, salt and beer ingredients
ew raisins or nuts in the bottom of tart shells.
few small cuts in the fat around each bacon
f the ingredients can be placed straight into the baking pan of the bread
egrees Celsius.
Melt the butter and lightly grease
b>the
ch thick over the base.
Bake
o mashed potatoes and mash the whole mixture well.
Add
ep pan and pour the broccoli into it.<
Preheat the broiler.
In a medium bowl, mix the mayonnaise, Parmesan cheese and garlic powder until thick.
Slice the Italian bread in half lengthwise and spread each half with mayonnaise mixture. Place halves on a medium baking sheet.
Broil 2 to 5 minutes, checking frequently, until mixture is bubbling and golden brown.
For this sandwich, I used the George Foreman Grill, but any panini grill will work also.
Spray PAM on one side of the bread. Sprinkle grated parmesan cheese on the PAM sprayed side. Place the slice of bread with the grated parmesan side down. Place a slice of cheese on top. Put the second slice of bread on top of the cheese.
Spray PAM on the top side of the second slice of bread. Sprinkle grated parmesan cheese on top.
Close your grill and wait.
ENJOY!
Place the ingredients into the bread machine in the above listed order. Make a
garlic powder and yeast to bread machine pan in order suggested
rozen, just zap them in the microwave; they will look absolutely
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
In large bowl, combine all french toast ingredients except the bread and beat until smooth.
Spray large nonstick skillet or griddle with nonstick cooking spray.
Heat over medium high heat until hot.
Dip each slice of bread in egg mixture and add to skillet.
Cook 2 to 4 minutes on each side or until golden brown.
Top each serving with banana slices and pecans and drizzle with syrup.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!