>the center for the baby food. Incorporate flour into baby food by mixing in the
b>the meat/bones/skin/liver/eggs. use hands to thoroughly mix the food
f bread flour, the yeast, and the white sugar until thoroughly
s just barely pink in the center. Put pan juices in
- Now, I like to use the food processor if you have one
n the refrigerator to chill. I like to use my mini food
et aside.
Add the gelatin to the cold water and stir
Bake and cool pie shell.
Wash and hull the strawberries.
Cut up the berries.
Mix the sugar and cornstarch in a 2-quart saucepan.
Stir in the water gradually until the mixture is smooth.
Add the cut up berries.
Cook, stirring constantly, over medium heat, until thick and clear.
Stir in the food coloring. Cool.
Stir in the remaining berries.
Pour into the pie crust. Chill until firm (3 hours).
Top with Cool Whip.
Mix cake according to package directions.
When cake has cooled, trim crust and remove from pan.
Cut cake into 3 layers. Prepare whipped topping as directed on package using skim milk. Stir in yogurt, 1/2 the strawberries and the food color.
Spread 1/3 of whipped topping between each layer and on top of cake.
Top with remaining strawberries.
Before serving, sprinkle with powdered sugar.
When cake has cooled completely, trim brown crust and remove from pan.
Cut cake into 3 layers using thin serrated knife. Prepare whipped topping as package directs, using skim milk. Stir in yogurt, 1/2 the strawberries and the food color.
Spread 1/3 of the whipped topping between each layer and on top of cake. Top with remaining strawberries.
edium-sized bowl and add the food coloring according to your desired
nd gently peel and half the long way and place on
pray - you know the kind that has the oil and flour in
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.
Demolish the pumpkin in the food processor.
Add the margarine, cut into smaller chunks, process.
Add the sugar, flour, salt, baking powder and eggs, processing after each addition.
Pour into a greased pan.
I usually use a ring mold, but have also used a square pan as well.
Bake at 350 degrees F for about 1 hour, until done.
Add softened cream cheese, protein powder and extract to the Splenda mixutre and mix in the food processor.
Pour into bowl and add Cool Whip to the consitency you like, stirring in gently to mix well.
In the food processor put all ingredients and stir until a ball forms.
Use 1/3 cup flour to dust kneading surface.
Turn dough out and knead until smooth.
Cover; let rest 10 minutes. Divide dough into thirds or fourths and roll out to desired thickness.
Let dry for about one hour and cut.
These freeze very well.
Put the water in the blender, then add the flour, smeed, pancake mix
When the fire is lit but
Chop the broccoli ( I usually run mind thru a few pulses of the food processor). Mix together with the soup, mayo, cheese, egg, salt and pepper. Spray a 8x8 pan with Pam and spread the mixture in the pan evenly, Top with the French's onions, cover with foil and bake 375 for 35 minute. Take off the foil and bake for another 30 min until set and the onions are golden.