64 ask Recipes

macaroni (the recipe asked for gemellis) or 3/4 lb other small shell pasta (the recipe asked for gemellis), onion, chopped, olive oil, ground lean pork, frozen corn, garlic cloves, chopped, light cheddar cheese, shredded (the recipe asked for sharp cheddar), green onions, chopped, salt and pepper

nordic shrimp, homemade mayonnaise or 1/3 cup storebough mayonnaise, green onions, sliced, garlic salt (the recipe asks for 1/4 tsp of garlic flowers (fleur d ail in french) or 1/4 tsp use, fresh parsley , to taste, salt and pepper

pork steak , ask for a thick cut, dry onion soup mix, warm water, vidalia onions or 1 large sweet onion, sliced, salt and pepper

garlic cloves, cracked away from skins (i only use 12 and i am a serious lover!), extra virgin olive oil , 3 turns of the pan, butter, cut in small pieces, crushed red pepper flakes, shrimp, 30 pieces, peeled and deveined (ask for easy peel shrimp), coarse salt, fresh cracked black pepper, toothpick (optional)

chopped fresh rosemary, chopped fresh tarragon, chopped fresh parsley, chopped fresh chives, olive oil, lemon juice, lamb leg steaks (ask the butcher to carve off the steaks or use lamb fillets)

big shallots, finely chopped, extra virgin olive oil, dry green lentils, rinsed (in the recipe it asks for green lentils du puy), chicken stock (around ), bay leaf, salt and pepper

leg of lamb , boned and tied (ask for the bones, and have them sawed into 1-inch pieces), salt and pepper, onions , each stuck with 2 cloves, carrots , split lengthwise, garlic cloves, olive oil, dried thyme, bay leaf, ripe tomatoes, peeled seeded and coarsely chopped, red wine, chopped parsley (to garnish )

i asked the chef a few questions that are important to me., why does a cheesecake shrink or reduce it s size, because it s overcooked or the oven was too hot., what effect has the butter in a cheesecake as i see some of the recipes we saw call for butter., texture , they are cremier., some cheesecakes call for flour or cornstarch which is better, purists or cheesecake gurus never use flour or cornstarch but it makes a difference in consistency, and by flavor she advises to use, cornstarch , also they bake better., which is better to use , sour cream or whipping cream, it all depends on the quantity of grease the product has , but most of the recipes ask for sour cream., what size do you recomend the molds, movable base , 22 or 24 cm diameter and 9 cm. height., when you add chocolate or butter to the mix it has to be warm., if you want to freeze a cheesecake, do it with the mold, so that it keeps the size and form.

broccoli, cider vinegar, sugar, dill weed, accent seasoning (msg), salt, pepper, garlic salt, oil

margarine, oats (quick or old fashioned), boiling water, sugar, brown sugar, eggs, flour, salt, baking soda, baking powder, nutmeg, cinnamon, margarine , plus, margarine, sugar, angel flake coconut, canned milk, vanilla, pecans, chopped

lean ground beef, mexican-style stewed tomatoes, pinto beans, whole kernel corn, onions, chopped, green enchilada sauce (i used this old el paso stuff i have used in other recipies), extra-sharp cheddar cheese (grated , the recipe asks for 4 cheese blend)

angel hair pasta, salt , for pasta water, extra-virgin olive oil -- 2 turns of the pan, shallots, chopped, garlic, crushed or finely chopped, crushed red pepper flakes -- eyeball it, dry white wine , eyeball it, crushed tomatoes, salt and black pepper, fresh clams , ask for them scrubbed, mussels , scrubbed, shrimp , deveined -- ask for easy peels at the fish counter, tails removed, chopped flat-leaf parsley , a couple of handfuls, fresh basil leaves , cut into thin strips or torn, crusty bread, warmed

chopped ham (you can find it at the deli counter. tell them how much you want and ask to have it ground, or chop), mayonnaise, mustard, hot dog relish, onion, chopped fine, dozen finger rolls, of your choice (how big the rolls are and how much filling you use, depends on how many this recipe yields)

italian thin sliced (use a good quality bread ), tomatoes, lightly seeded and diced, shallot, fine chopped, bibb lettuce, bacon, diced and sauteed, avocado, diced fine, mayonnaise (no miracle whip), red pepper flakes, salt, pepper, white cheddar cheese (i just go to your local grocery store deli and ask for a few slices, that way you do not have to buy)

olive oil, half an onion, chopped, garlic, chopped, half a red pepper, chopped, paella rice, hot fish stock. when buying the fish , i ask the fishmonger for some fish bones and heads (cut the gills out from the heads as these taste bitter) and simply simmer these in a couple of pints of water for 20 minutes together with the prawn shells and heads and a fish stock cube if you like, then strain), dried thyme, sachets saffron powder, some squid rings, chopped tomato, frozen peas, various pieces of firm-fleshed fish and seafood - for example, monkfish tail, cod fillet, salmon fillet, tiger prawns shelled and deveined, queen scallops with corals removed, mussels scrubbed and de-bearded, herring, trout, mackerel, whatever - it s up to you. use as much as you like, depending on how hungry the troops are! (be careful with mussels - before cooking, discard any that are cracked or open, and do not close when tapped sharply. after cooking, discard any which haven tsp opened.), chopped parsley, lemon wedges to serve

i fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., turns around the pan in a slow stream ) extra-virgin olive oil, crushed red pepper flakes, flat fillets of anchovies, drained, garlic, crushed, bay leaf, fresh or dried, celery ribs, chopped, onion, chopped, good quality dry white wine ( i am sure even beer works), chicken stock, chunky style crushed tomatoes, fresh thyme, leaves removed (about 1 tbsp), handful flat-leaf parsley, chopped, cod, cut into 2-inch chunks, salt and pepper, shrimp , ask for deveined easy-peel or peel and devein, sea scallops, raw mussels , scrubbed, a loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.

lasagna noodles, italian sausage (crumble, cook and drain , set aside), diced tomatoes (recipe asks for large can, but that s not accepted), tomato sauce (used to simmer down tom juice but then measurement was off!), tomato paste, garlic, crushed (add more to taste if like garlic...uuum!), onion powder (did use chopped onion but could not get same flavor), dry chopped basil, dried parsley (or more to taste & add end of simmering), dry oregano (add end of simmering), kosher salt, cracked black pepper, mozzarella cheese, monterey jack cheese, longhorn cheddar cheese, parmesan cheese (bulk), sliced provolone cheese (holds the sausage in middle when layered), romano cheese, sharp cheddar cheese

calamari , ask for tubes only 3 to 5 per box, rock shrimp stuffing , recipe follows, corn puree , recipe follows, red pepper sauce , recipe follows, chives, chopped, black beans, whole cooked, tomato concasse, goat cheese, tempura batter , recipe follows, ears corn , grate on hand grater (coarse), chicken or vegetable stock, cumin, cayenne pepper, salt and pepper, roasted red peppers (3 large peppers), chicken or vegetable stock, cream, lime, juiced, kosher salt, shallots, chopped, cooked rock shrimp (chop rough), chives, roasted red pepper chopped, black beans, cooked, cilantro and parsley mix, chopped, goat cheese, pepper jack cheese, grated, salt and pepper, to taste