Mistakes Recipes
POLISH MISTAKES
A great appetizer that is loved by all, especially men. Serve these meaty, cheesy delights on game day! For later use, place the topped bread on a cookie sheet in the freezer for 1 hour. Once frozen, the slices may be stored in freezer bags.
Provided by MKLADY
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft. Drain liquid.
- Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.
- If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.
- Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.3 g, Cholesterol 62.7 mg, Fat 25.9 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 11.5 g, Sodium 532.3 mg, Sugar 0.2 g
GRANDMA'S MISTAKE BARS
My Grandma used to make these every year for Christmas, and I thought I had lost the recipe but my mom found it the other day, so I thought I sould post it so I never lose it again!
Provided by starryangel777
Categories Bar Cookie
Time 40m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream together oleo and brown sugar, then add flour, salt, baking soda and oatmeal. Mix until it is crumbly. Put 1/2 the mixture into a greased 9x13 baking pan.
- Melt 1 stick of oleo, chocolate chips and sweetened condensed milk together. Stir until smooth.
- Pour chocolate mixture over oatmeal mixture, then drop spoonfuls of the rest of the oatmeal mixture on top. Bake at 350 for 25 minutes.
MISTAKES
Make and share this Mistakes recipe from Food.com.
Provided by Marlene.
Categories Spreads
Time 40m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Brown the beef and sausage until well cooked.
- Drain.
- Add the spices, mix thoroughly.
- Add cheese, simmer with a lid, until cheese melts.
- Mix thoroughly again.
- Spread on party rye and bake in a 350* oven for 15 minutes.
- **servingsare dependant on how thick you like to spread this mixture on the bread**.
Nutrition Facts : Calories 109.9, Fat 6.1, SaturatedFat 2.7, Cholesterol 24.6, Sodium 309.2, Carbohydrate 6.7, Fiber 0.7, Sugar 1.4, Protein 6.8
More about "mistakes recipes"
7 MISTAKES EVERYBODY MAKES WHEN COOKING BACON | READER'S ...
From readersdigest.ca
Estimated Reading Time 2 mins
- Cooking too much bacon. If you’re making bacon for one or two people—why not pick up a slice or two at the butcher counter instead of the big packs?
- Taking things day by day. Mornings a little hectic at your house? When you’re doing your weekly meal-prep on Sunday, it doesn’t have to be only for lunch and dinner!
- Only cooking bacon on the stove. Baking bacon is a breeze, especially when you have other dishes cooking on your stovetop. This will save you from grease splatters and the clean-up from cooking in the oven couldn’t be easier.
- Cooking cold bacon. In order for the meat and fat in your bacon to cook evenly, they have to be at the same temperature. The fat retains the cold longer than the meat, so letting it sit at room temp for 15 minutes before you start cooking will help produce a more evenly cooked piece of bacon.
- Crowding the pan. The bacon needs room to breathe. When you crowd the bacon, it will leave you with a mess of tangled strips of floppy bacon instead of the perfectly crisp strips you know and deserve.
- Cooking in a hot pan. While it might seem like the right thing to do, cooking your bacon at too high a temperature from the start can lead to over-cooked bacon with the fat not adequately rendered, leaving you with a slightly under-cooked and slightly burnt strip.
- Throwing out the fat. Before you clean up, don’t even think about throwing out that bacon fat! That sizzly combination of oil and rendered fat in your pan is perfect for frying potatoes, adding to soups for a boost of richness or making cornbread.
5 COMMON COOKING MISTAKES THAT MAKE VEGETABLES LESS ...
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Author Isadora BaumPublished 2021-12-22
- Boiling and Steaming Vegetables. "Boiling veggies in water can cause loss of some water soluble nutrients such as vitamin C and B vitamins like thiamin, niacin, and folate," says Lauren Harris-Pincus, MS, RDN, founder of Nutrition Starring YOU, and author of The Everything Easy Pre-Diabetes Cookbook .
- Breading and Frying Vegetables. Everything tastes good fried. But breading and frying veggies in lots of oil can obliterate some of the healthy antioxidants in vegetables as well as the unsaturated fatty acids found in the oils (like olive or avocado oil).
- Using Excess Sauces and Marinades. Resist the urge to let your veggies swim in sauces and marinades. Take note of how much calorie- and fat-laden sauce you're using — start with a little and add more to taste as needed.
- Dousing Veggies in Salad Dressings. A seemingly healthy meal choice can quickly turn into a calorie bomb when smothered in dressings, especially with high-fat, high-calorie creamy dressings like Caesar or Blue Cheese.
- Using Too Much Coconut Oil. Coconut oil is super popular for cooking right now and it has a reputation for being good for you. But take note, Harris-Pincus says the health halo is not entirely warranted.
11 COMMON COOKIE MISTAKES WE’LL NEVER MAKE AGAIN
From msn.com
Published 2021-12-03
- Not Reading the Recipe. Are you thinking to yourself, “duh?” I know. I thought the same thing. But Sarah Kieffer, baking blogger and author of the recently published, 100 Cookies: The Baking Book for Every Kitchen, says that more bakers than you’d think (including the pros!)
- Not Measuring the Ingredients. It sounds really simple—measure your ingredients before baking! But even the most experienced home bakers can mistake a tablespoon for a teaspoon if they’re in a rush (been there, done that) or measure ⅓ cup of walnuts, chopped when the recipe calls for ⅓ cup of chopped walnuts (yes, there is a difference!).
- Not Chilling the Dough. When you’re craving sugar cookies or gingerbread, you want to bake them and eat them stat. But most cookie dough recipes call for some time in the fridge, Even if they don’t, it never hurts.
- Misunderstanding Room Temperature Butter. For years, I thought room temperature butter meant that it needed to be super soft to the touch. I’d leave it out on a warm oven for an hour or two before baking my cookies.
- Scrape, Scrape, Scrape. Whether you’ve baked cookies, cake batter, brownies, or muffins before, you know that inevitably, some butter, all-purpose flour, cocoa powder, and even some stray chocolate chips tend to settle and stick to the bottom of the bowl.
- Let’s Talk Oven Temperature. There are two major traps home bakers tend to fall into. The first is not knowing your oven temperature. All ovens run a little bit differently, so just because your cookie recipe calls for an oven set to 375℉ and you have adjusted the temperature, doesn’t mean that the internal reading is actually 375℉.
- Using the Wrong Color Baking Sheet. Every pro baker I spoke with agreed unanimously that the color and material of a cookie sheet impacts the bake. “Dark-colored pans absorb more heat, which will cause the bottoms of cookies to brown faster,” says Kieffer.
- Not Letting Your Cookies Cool Thoroughly. Again I know the temptation is real. You want to eat your cookies and you want to do it now. If you try to move the cookies to a cooling rack immediately after they come out of the oven, they’ll break.
- Not Using Cooled Cookie Sheets. “When you bake in batches, you need to put the dough down on a cool cookie sheet. Otherwise, the baking time will be off and the cookies will start to spread if the sheet is warm,” says Greenspan.
- Ignore the ‘Beat Until Fluffy’ Rule. In the same realm as overworking the cookie dough, Greenspan says that home bakers tend to overbeat the butter and sugar.
10 COMMON MISTAKES IN HUMMUS RECIPES | THE HUMMUS BLOG
From humus101.com
- Using canned chickpeas instead of dried ones. (example: Eco Child’s Play). That’s the most common mistake of all, and it is devastating to both flavor and nutritional value.
- Using oil instead of tahini, and/or using too little tahini. (example: Cooking with Vegs) Some people actually confuse tahini with sesame oil with tahini.
- Using too much tahini. (example: Eco Child’s Play) I’m very fond of tahini and use it as much as I can in many dishes. But in the case of hummus, too much tahini in not a good idea.
- Using WAY too much garlic. (example: RecipeZaar) Too much garlic in your hummus will make it taste like… well, garlic. I do like garlic very much, but I also like my hummus to taste like hummus, not like garlic.
- Not using garlic at all. (example: BestRecipes) There’s simply no such thing as hummus without garlic.
- Using various spices, but not the basic traditional ones, such as cumin. (example: Teresa Cooks) Garlic, lemon, cumin, salt – and preferably parsley and olive oil on top; that’s the basic combination which give the traditional flavor.
- Using Garbanzo beans (large Mexican chickpeas) instead of smallest chickpeas you can find. (example: The Comfort) Actually, I used the term “Garbanzo beans” a few times myself when referring chickpeas, but the truth is that Mexican chickpeas are only one variety of chickpeas, and not the best choice.
- Using canned lemon juice. (example: Playing with my food) Not only is canned lemon juice less healthy, but it also leaves an aftertaste that is pretty annoying.
- Using coriander instead of parsley. (example: VIOLI) Sure, they look very similar, but they taste differently.
- Not using baking soda (and adding salt to the cooking water). (example: Wednsday Chef) In order to get to the right texture, the chickpeas must be really really soft.
7 EASY ERRORS THAT MESS UP YOUR CAKES | ALLRECIPES
From allrecipes.com
- Not Obeying the Order of Operations. Your cake baking Rx: Before you begin step one, read through the entire recipe and gather all of your ingredients and equipment.
- Using Too Much Flour. Your cake baking Rx: A crumbly, heavy or dry cake is often the victim of using too much flour. If you scoop your measuring cup directly into the flour container, chances are you'll pack it down and accidentally pick up about 30 to 50 percent more than what is called for in the cake recipe.
- Making Too Many Ingredient Substitutions. Your cake baking Rx: Yes, we know food allergies and preferences can make it tempting to make a little tweak here and there.
- Using Ingredients at an Improper Temperature. Your cake baking Rx: It might sound like a line from Goldilocks's fairy tale, but for many cake ingredients, you don't want them too hot or too cold; you want them just right so they blend together correctly.
- Overmixing or Undermixing the Cake Batter. Your cake baking Rx: Just as with pie crust or homemade bread, you don't want to overwork or underwork the mixture.
- Using the Wrong Pan. Your cake baking Rx: The wide variety of cakes — from Bundt cakes to sheet cakes to layer cakes to pound cakes — are designed specifically to be baked in the matching pan.
- Baking By Time Only. Your cake baking Rx: Yes, we know we said to follow the recipe instructions, but this is one time you want to use your gut. Since many ovens aren't exact in terms of temperature and the humidity and temperature of your kitchen can make a big impact, check your cake about 10 minutes before the baking time suggests.
15 MISTAKES FOR SOURDOUGH – PRO HOME COOKS
From prohomecooks.com
- The Key To Great Sourdough/ A Healthy Sourdough Starter! In order to make good sourdough you need an active sourdough starter. This means not thinking you can feed your starter for 1 day and thinking that your bread is gonna be great.
- Don’t Forget Autolyse: This step is just to combine the water and flour and develop which instantly starts to develop gluten bonds in the dough without doing any work.
- Using Baker’s Percentages. Most recipes for sourdough bread is in baker’s percentage because they come from bakeries. Bakers percentages make its super easy to expand on your bread recipe which is necessary in bakeries.
- Lowering Your Hydration Level: Most recipes will get you a hydration level around 80 percent, which is great for a super airy loaf, but sourdough is so tricky to work with since its a wet dough, not like pizza dough!
- When To Use Your Starter: The starter will generally take 3 – 6 hours to be fully active but no recipe is going to tell you when your starter is ready, this is live fermentation!
- Never Knead Your Sourdough Shake, Pull, & Fold Instead: Alright so we are officially active, fermentation begins once that starter hits more food! Food being this fresh flour and water you now have supplies it with.
- How Do You Know When To Finish Working The Dough? Once every half hour you will give your dough a stretch and fold. Every single time the texture of your dough will change.
- Let The Dough Proof On Your Schedule. Even though bread making is a long process, there’s ways to actually slow down the fermentation to work around your schedule.
- Don’t Use Too Much Flour! Bench Scrapers Are Friends. Once your dough has finished the bulk rising process, you will see some nice bubbles forms from the fermentation process, you should also smell some of that dough fermentation in action.
- Generously Flour Your Banneton. Your dough is ready to be placed into a banneton so flour the banneton generously. You can overcompensate the flour in this step because you can always dust it off later and you don’t want your dough to stick to the banneton.
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