Preparation time less than 30 mins
Cooking time 10 to 30 mins
For the dressing:
Method
Some recipes use additional instructions that require a specific amount of the ingredient. For example, a recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups flour".
Dash or PinchGenerally considered to be less than 1/8 teaspoon.
Firmly PackedWith a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.
Lightly PackedPress the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.
Even / LevelMeasure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.
RoundedDo not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.
Heaping / HeapedPile as much of the ingredient on top of the measure as it can hold.
SiftedSift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.
Adapted from Giada De Laurentiis' Giada's Family Dinners
Serves 6
1 1/2 pounds fresh green beans, trimmed
2 Tb unsalted butter
1 Tb olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 28 oz. can diced tomatoes in juice
2 Tb thinly sliced fresh basil
Salt and freshly ground black pepper
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain the beans, then rinse with cold water. Drain again very well and set the beans aside.
Melt the butter and oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and their juices and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a bowl with a slotted spoon to discard excess liquid and serve.
From: hammond@odin.scd.ucar.edu (Steve Hammond)
This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981
2 cups flour
2 cups yellow corn meal
2 Tbs baking powder
1 tsp baking soda
2 tsp salt
3 eggs
1 cup pumpkin puree
5 cup honey
5 cup light molasses
2 cups buttermilk
25 pound butter, melted (1 stick)
Preheat oven to 425 F. Sift dry ingredients together. Beat eggs thoroughly,
then add pumpkin, honey, molasses, and buttermilk. Combine with dry
ingredients and mix well. Stir in butter. Grease muffin tins and fill
2/3 full with batter. Bake for 20 min., or until golden brown. Cool on
wire rack. Makes 2.5 dozen, send some to Steve :-)
From: c2028h@ac.dal.ca
Makes 12
---------------------
3 large bananas
3/4 C white sugar
1 egg
1 t baking soda
1 t baking powder
1/2 t salt
1 1/2 C all purpose flour
1/3 C melted butter
Mash bananas. Add sugar and slightly beaten egg and mix well.
Add the melt butter. Make a well in the middle and add the dry
ingredients. Bake at 375 (F) for 20 min.
I also remember my mother used to add brown sugar to the tops
of the muffins before baking. This made them crunchy on top,
but I haven't tried it myself.
Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not
much publication information included)
2lbs asparagus
2 large potatoes
2 T. dill
1/4 c. unbleached flour
1 c. rice milk
salt
Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil potatoes until extremely tender. While this is happening, wash asparagus. Remove woody ends. Cut into 1" sections, setting aside tips. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown :)). Add dill. Asparagus should be soft enough to mash along with potatoes, in the cooking water. Don't throw out any of the cooking water.
Lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup just until they are tender and bright green. Salt to taste. Yum.
Ingredients:
3 1/4 cups all-purpose flour, divided
1 envelope yeast
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1/2 cup margarine, softened
1/2 cup raisins, optional
Directions:
Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast ,sugar, and salt in large bowl.From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
Delicious coffee cake goes together fast. Great for breakfast or dessert. Save a lot of time by using canned apple pie filling or feel free to use your own homemade canned apples. Experiment with other fruit pie fillings.
INGREDIENTS:
PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease generously with butter.
Stir together pecans, cinnamon, nutmeg, allspice, and 2 tablespoons of sugar in a small bowl.
Set aside.
Whisk together flour and baking powder in a medium bowl. Set aside.
Cream butter and sugar in a large mixing bowl until well-combined, about 2 minutes. Add eggs, one at a time, beating until light and fluffy. Mix in vanilla extract.
Beat flour mixture into egg mixture one-third at a time until completely blended. Batter will be very thick. Pour batter into prepared pan.
Using a tablespoon, drop apple pie filling evenly on top of batter. Sprinkle pecan mixture on top of apples.
Bake 40 to 45 minutes until center tests done with a toothpick. Cool to room temperature. Lift cake out on the foil and cut for serving.
Yield: 24 to 36 servings, depending on cut size
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.