Rich, flavorful hot soup. I used crunchy peanut butter and liked it good. Sweet potatoes or yams are a great addition. Yields: 6 servings, 321 cal each.
- peanut oil
- unbleached all-purpose flour
- chicken broth
- creamy natural peanut butter
- evaporated skim milk
- hot red pepper flakes
- Optional garnishes: chopped chives and chopped unsalted roasted peanuts
- low sodium soy sauce
- sugar-free maple syrup
- white rice wine vinegar
- hot pepper sauce (This is up to your taste. I put in a quarter
- and it was still not a hot dish; just flavorful.)
- Olive oil spray
Serve in tortillas, taco shells, or buns.
- barbecue sauce
- cumin
- dried oregano
- boneless pork roast
- chopped cilantro
- ground cinnamon – .25 tsp ground ginger
- pumpkin
- water
- eggs
- Cake Mix
- ground nutmeg
- pecan halves
- butter
- light brown sugar
- vanilla
- salt
- light corn syrup
- eggs
- inch unbaked pie shell
- whipped cream or vanilla ice cream
- Eggs
- Cinnamon
- Vanilla extract
- Granulated sugar
- stk butter
- 1% lowfat milk
- Powdered sugar
No initial rise has happened to me before with this recipe, and I have found that it very often is the yeast. I also use a candy thermometer or a meat thermometer to be precise about the milk temp.
- ICING
- butter
- 21⁄2 TBS. cinnamon
- FILLING
- all-purpose flour
- eggs
- salt
- warm milk
- 1⁄2 c. granulated sugar
- DOUGH
- 11⁄4 oz. pckg. Yeast
- 11⁄2 c. confectioners sugar
This is my mother’s recipe, I can’t take credit for it. It’s for use with some kind of mixer Kitchenaid or Bosch or similar that will do the kneading for you. I tried to make bread without a mixer, waiting for the yeast to foam and then kneading it myself and failed miserably. With this method, I had success on my first try and now feel like a bread-baking pro. It is utterly delicious and slices beautifully.
- paprika
- black pepper
- dry sherry
- all-purpose flour
- margarine
- acorn squash
- ground allspice
- half-and-half
- Fresh thyme for garnish