5 INGREDIENTS COOKBOOK : INGREDIENTS COOKBOOK

5 Ingredients Cookbook : Beef Tongue Pressure Cooker : Diabetes Dtour Diet Cookbook.

5 Ingredients Cookbook


5 ingredients cookbook
    ingredients
  • (ingredient) a component of a mixture or compound
  • (ingredient) component: an abstract part of something; "jealousy was a component of his character"; "two constituents of a musical composition are melody and harmony"; "the grammatical elements of a sentence"; "a key factor in her success"; "humor: an effective ingredient of a speech"
  • Any of the foods or substances that are combined to make a particular dish
  • A component part or element of something
  • An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products.
    cookbook
  • A book containing recipes and other information about the preparation and cooking of food
  • a book of recipes and cooking directions
  • A cookbook is a book that contains information on cooking. It typically contains a collection of recipes, and may also include information on ingredient origin, freshness, selection and quality.
  • The Cookbook is the sixth studio album by American rapper Missy Elliott, released by The Goldmind Inc. and Atlantic Records on July 5, 2005, in the United States.
    5
  • five: being one more than four
  • five: the cardinal number that is the sum of four and one
  • It is an irrational algebraic number. The first sixty significant digits of its decimal expansion are: which can be rounded down to 2.236 to within 99.99% accuracy. As of April 1994, its numerical value in decimal had been computed to at least one million digits.

2 - The Joys Of Jello 1963 ~ Rainbow Cake, Pineapple Cheese Dessert & Ring Around The Fruit
2 - The Joys Of Jello 1963 ~ Rainbow Cake, Pineapple Cheese Dessert & Ring Around The Fruit
The Joys of Jello, a General Food 1963 cookbook using Jello in all of the recipes. RAINBOW CAKE RECIPE 1 package (3 oz.) each Jell-O Black Raspberry, Lime, Lemon, Orange and Strawberry Gelatins 5 cups boiling water 2 1/2 cups cold water 1 envelope Dream Whip Dessert Topping Mix or 1 cup whipping cream (optional) Dissolve each package of Jell-O Gelatin separately in 1 cup boiling water. Add 1/2 cup cold water to each. Chill black raspberry gelatin until very thick. Smoothly line sides of a 9- or 10-inch spring-form pan with wax paper, cut to extend 3 inches above pan. Whip black raspberry gelatin until fluffy. Spoon into pan. Chill until set, but not firm. Chill, whip and layer remaining flavors in pan, letting each layer chill until set, but not firm before adding next layer. Chill until firm or overnight. Loosen around edges and remove sides of pan and paper. Prepare dessert topping mix as directed on package, or whip cream; spread over top and sides of cake. Makes about 14 cups, or 12 to 14 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~ PINEAPPLE CHEESE DESSERT Crumb Crust (see below) 1 can (8 3/4 oz) crushed pineapple 1 package (3 oz.) Jell-O Orange-Pineapple or Lemon Gelatin 1 1/4 cups boiling water 1 package (3 oz.) cream cheese, softened 1/4 teaspoon grated orange or lemon rind 3 tablespoons sugar 1/2 teaspoon vanilla 1 cup sour cream Prepare Crumb Crust in an 8-inch square pan or a 9-inch pie pan. Drain pineapple, reserving syrup. Dissolve Jell-O Gelatin in boiling water. Add syrup; cool slightly. Meanwile, blend cream cheese, or orange rind, sugar and vanilla. Combine 1/2 cup gelatin and the pineappel. Gradually blend remaining gelatin into cheese mixture until smooth. Fold in sour cream. Pour into Crumb Crust. Chill until set, but not firm. Then carefully spoon on pineappe. Chill until firm. Makes about 8 or 9 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~ CRUMB CRUST 1 1/3 cups fine crumb (use graham crackers, vanilla wafers, chicolate wafers, gingersnaps or shortbread cookies) 1/4 cup sugar 1/4 cup softened butter or margarine Combine ingredients and mix well. Press firmly with back of spoon over bottom and sides of a pie pan. Chill at least 1 hour, or bake in 375 degree over for 8 minutes and cool before filling. ~~~~~~~~~~~~~~~~~~~~~~~~~~ RING-AROUND-THE-FRUIT 2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Strawberry, Raspberry or Lime Gelatin 2 cups boiling water 1 can (1 lb. 14 oz.) fruit coctail 1/2 cup maraschino chrry halves 1/3 cup coarsely chopped nuts 1/2 cup miniature marshmellows 1 cup sweetened whipped cream or prepared Dream Whip Dessert Topping Dissolve Jell-O Gelatin in boiling water. Drain fruit cocktail, measuring syrup. Add water to make 1 1/2 cups. Add to gelatin. Pour into a 1-quart or individual ring molds. Chill until firm. Combine fruit, nuts and marshmallows. Fold in the whipped cream. Chill. Then unmold gelatin onto large serving plate or platter. Spoon the fruit mixture into center of ring. Makes about 4 cups gelatin and 4 cups fruit mixture, or 8 servings.
Whole-Wheat Banana Bread (w/recipe)
Whole-Wheat Banana Bread (w/recipe)
Trying out a new banana bread recipe. I don't like nuts and raisins in my bread so I added a cup of chocolate chips instead. I think I'll only add 1/2 cup next time. Overall, a good recipe, though I'll probably use 1/2 whole wheat and 1/2 unbleached white flour next time to turn out a slightly lighter loaf. =) Whole-Wheat Banana Bread 2 cups whole-wheat flour 1 Tbsp wheat germ 2 tsp baking soda 3 tsp Ener-G Egg Replacer, well beaten with 4 Tbsp water 2 cups mashed ripe bananas (@ 8 bananas) 1/2 cup agave nectar or maple syrup 1/4 cup water or unsweetened juice 1 tsp vanilla extract 1 cup chopped walnuts (optional) 1 cup raisins (optional) Preheat oven to 350 degrees. In a large bowl, combine the flour, wheat germ and baking soda. Set aside. In a food processor, combine the Egg Replacer, banana, sweetener, water and vanilla. (Can also be done in small batches in the blender.) Pour this mixture over the dry ingredients. Stir in the walnuts and raisins (or chips if preferred). Mix well and pour into 8 x 5 nonstick loaf pan. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then loosen the sides with a spatula, invert, and remove from the pan. Cool completely on a rack. Note: This bread freezes well. (* recipe from The New McDougall Cookbook - John A. and Mary McDougall - veganized by me)

5 ingredients cookbook
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