816 another unstuffed unrolled Recipes

fresh kale , swiss chard, spinach, or another fresh green, or five 10-oz boxes frozen chopped spinach, thawed, olive oil, garlic cloves, minced, kosher salt, all-purpose flour, low-fat milk, grated parmesan or romano, or a combination of the two, ricotta, eggs , beaten grated zest from 1 lemon, ground nutmeg, no-boil lasagna noodles

vegetable oil, onions, sliced, whole peeled tomatoes, tomato sauce, salt, ground black pepper, green cabbage, cored, and cut into 3 inch chunks, lean ground beef, eggs, onion, finely chopped, instant white rice, water, salt, ground black pepper, fresh lemon juice, golden raisins, honey, brown sugar , or to taste

vegetable oil, chopped yellow onion, bulk italian sweet sausage, bulk italian hot sausage, white rice (not instant ), crushed tomatoes, chicken broth, raisins, brown sugar, cider vinegar, salt & pepper, cabbage (8-12cup chopped )

lean ground beef, sweet onion, chopped, green pepper, chopped, garlic cloves, finely chopped, green cabbage, chopped, stewed tomatoes, undrained, tomato paste, water, light brown sugar, seasoning salt, fresh ground black pepper, instant brown rice, cooked

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.

anything is optional add or remove to suit tastes, chopped cabbage can be any variety if you prefer use a coleslaw mix, crab meat, shrimp, mushrooms as many of few as you prefer, onion as much or little as you like, garlic fresh or powdered use to suit taste, bean sprouts, soy sauce, wok oil or another oil of choice just to get fresh vegetables sauteed, you will need a skillet , wok, or another pot to saute filling. it can be steamed if you prefer., you will also need a baking pan, egg roll wraps .

bunuelos (mexican fritters), bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon., all-purpose flour, granulated sugar, baking powder, salt, beaten eggs, milk, melted butter, vegetable oil for frying, cinnamon-sugar mixture, brown sugar syrup, powdered sugar for sprinkling (optional), whisk flour , sugar, baking powder and salt together in a bowl; set aside., in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tbsp more milk; be careful not to make dough sticky.), turn dough out onto a lightly floured surface and knead until very smooth., divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes., roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes., in large, deep skillet , heat about 2-inches of oil over medium-high heat or to 375*f (190*cup). fry dough, 1 or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm., makes about 1 1/2 to 2 dozen ., cinnamon-sugar mixture : combine 2 tsp ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos., brown sugar syrup : in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tbsp light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar

fruitcakes get an awful lot of bad press , especially the mass produced varieties, but a rich homemade version can be incredibly delicious., fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. when wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years, have it your way ..., if there are certain fruits you don tsp like , you can always include more of another, or some of your own favorites. dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. to convert a favorite dark fruitcake recipe to a light fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup

ground turkey, coleslaw mix, uncooked rice, tomato soup, favorite spaghetti sauce, salt, pepper, and seasoning to taste

lean ground beef, onion, chopped, green bell peppers, seeded and chopped, garlic cloves, minced (the more garlic, the better!), taco seasoning mix (optional or can use more ), crushed red pepper flakes (or adjust to taste), beef broth, condensed tomato soup, undiluted, crushed tomatoes, sliced mushrooms, drained, seasoning salt (or to taste, or can use white salt), fresh ground black pepper , to taste, cooked white rice, shredded cheddar cheese (optional)

lean ground beef, cabbage, chopped, onion, garlic clove, minced, condensed tomato soup, tomato sauce, water, divided, salt and pepper, to taste, grain rice, cooked

olive oil, lean ground beef, salt, pepper, garlic cloves, minced, onion, chopped, bell peppers, chopped, bay leaf, reduced-sodium chicken broth, crushed tomatoes, instant brown rice, uncooked, dried basil (to taste), low fat mozzarella, shredded

onions, sliced, head cabbage, sliced, ground beef , for meatballs, whole berry cranberry sauce, chili sauce, lemon juice

pasta sauce, extra mild salsa or 26 oz mild salsa, ground meat (or more ), heads of cabbage, salt and pepper, water or 8 oz chicken stock

bell peppers, chopped, any color, olive oil, links soy sausage, cut into chunks, chopped onions, chopped celery (optional), garlic cloves, minced, minced fresh parsley (or 1/4 cup dried ), chopped tomatoes, dried thyme, cayenne (to taste), cooked rice, grated parmesan cheese, grated parmesan cheese

green cabbage, lean ground beef, onions (1 finely chopped 3 sliced ), salt, pepper, eggs, white rice, water, canned tomatoes (whole ), tomato sauce, dark brown sugar (packed) or 1/2 cup white sugar (packed), lemon , juice of, raisins ((1/3 to 1/2), honey ((1 to 2), vegetable oil

lean ground beef, onion, finely chopped, tomato sauce, unsweetened applesauce, water, cider vinegar, dark brown sugar, ground black pepper, chopped green cabbage (about 1 lb), cooked rice (since the recipe calls for a small amount of , instant rice may be used)