Search Results for 'to use bulgur wheat' (Page 50)

INDEX

	Pontchartrain Mile-High Ice Cream Pie by Susan Using a metal or rubber spatula, shape the meringue into a dome, making sure to touch	1 vote 13344 views
	Garlic Buttermilk Dinner Rolls by myra byanka Note: add 1/4 cup of whole wheat flour to replace 1/4 cup all-purpose.), , Toppings: 2	4 votes 8006 views
	Breakfast fruit muffins by Micheline 1 1/2 cups whole wheat flour, 1/4 cup frozen and thawed, equivalent to 1/2 cup (replaces	1 vote 1 comment 20576 views

	West Indies Pollo Criollo (Creole Chicken) by myra byanka small capers, chicken broth (Use some if using canned stewed tomatoes to thin sauce a bit	2 votes 1 review 11919 views
	Pininyahang Manok by ShaleeDP can also be used as substitute), 1 sauce (or according to taste), cuisine: Filipino	2 votes 1 review 2 comments 11005 views
	Soft Gluten Free Pretzels by Gratefully Gluten Free brown sugar (can use coconut crystals if , coarse sea salt, to taste, cuisine: American	2 votes 7683 views
	Bierocks (beerocks, bierochs...whatever, they’re great!) by Salad Foodie another use), 1 pound lean ground beef (I usedBlack pepper to taste, (Other seasonings to	4 votes 2 reviews 2 comments 9401 views
	Malaysian Pork Stew with Garnishes by John Spottiswood cumin, 2 Tbsp paprika, 1 tsp to 2 Tbsp cayenne pepper (we used 1 tsp because of our kids	7 votes 3 reviews 1 comment 13829 views
	Kam Heong Prawns by Navaneetham Krishnan 1tsp brown sugar, , 3 tbsp oil, , Salt to taste (use sparingly as soy and oyster sauce are	1 vote 4251 views
	Favorite Thin Crust Pizza Supreme by Salad Foodie 1 3/4 cups flour (I use 1 cup bread flour + 3/4 cup whole wheat), 1 teaspoon yeast, 1	1 vote 1 comment 6341 views
	Pasta with Cauliflower and Anchovy Sauce by Nancy Miyasaki or more to taste, 2 Tbsp chopped parsley, 1 to 1 1/2 pounds penne pasta (we use Barilla	5 votes 3 reviews 5673 views
	Cajun Chicken Linguine Alfredo by Skinny Kitchen with Nancy Fox 6 ounces whole wheat linguine, cooked al ground black pepper, to taste, cuisine: Creole	1 vote 1 comment 4606 views
	Danish Aebleskivers by Salad Foodie 2 cups whole wheat pastry flour (or if diced apple is used partially soften by	2 votes 1 review 1478 views
	Zesty Salsa for Canning by Krista Goben chopped onions (about 6 to 8 medium), 2-1/2 medium) ( I always use jalepeno here), 1-1/4	4 votes 1 review 4 comments 26820 views
	CHEF EDDY'S BRUSSELS WAFFLES by Michael R. Long takes time to for this batter to reach perfection, , Yield: About 16, Using liquor in this	1 vote 10437 views
	Tuscan shrimp marinara with chickpea pasta by John Spottiswood 2 cup fish stock, we use dashi (optional) , 2 tsp black pepper to taste , , cook method	3 votes 24802 views
	Simple Crock Pot Chili by Kathy Armstrong Chili, ingredients: 1.5 lbs ground beef (I use lean to keep the fat content down), 2 - 20	4 votes 1 review 2 comments 14135 views
	Cannoli by Joanne I usually use vanilla or grated orange zest., ■3 TBS confectionary sugar (more to taste if	5 votes 3 reviews 11363 views
	Malaysian Pork Stew by John Spottiswood tsp cayenne pepper. or to taste, 2 pounds tomatoes, diced (or use one 14.5oz can, diced	7 votes 4 reviews 13 comments 10038 views
	Pork Tenderloin With Red Wine Demi Glaze by Bob Vincent A good Brown Sauce is the key to this dish. Do not use commercial stock that is full of	1 vote 2 comments 8770 views