4498 blt tie ray Recipes

shoulder lamb chops, - 1 inch thick, sweet white onions, chopped. approx . 2 cups, garlic cloves, chopped, fresh tomatoes, flat leaf parsley (fold this up and tie with a parsley stem or if you have to use kitchen string or kitchen twine), fresh coriander , fold this up and tie, cooking oil, divided, cooking salt , to season meat, fresh ground black pepper , to season meat, cooking salt, fresh ground black pepper, ground ginger, paprika, water, approx

how to wrap a tamale, time required : 2 minutes per tamale, how, sort the husks, go through the corn husks removing any debris. separate the larger usable pieces from the smaller bits and pieces. save the smaller pieces for later., soak the husks, place the husks into a large bowl. cover husks with warm water. set a heavy item (like a heavy bowl) on top of the husks to keep them submerged., prepare the husks, husks from the water and pat dry. place into a covered dish or a large plastic bag to prevent from drying out. use only the larger and medium sized husks for the tamales. the smaller ones can be used later for ties or patches. when looking at the husk, they have a narrow end, a broad end, and 2 long sides., adding the dough, lay a husk on a flat surface. place 1-2 tbsp of dough onto the husk. when spreading the dough , leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. spread the dough to the edge of 1 of the long sides and 2 inches away from the other long side. try to keep the dough approximately 1/4 to a 1/2 inch thick., spread about a tbsp of filling down the center of the dough ., folding, locate the long side with a 2 inch space with no masa. fold that over, slightly overlapping the other side so the edges of the dough meet. wrap the extra husk around the back., then fold the broad end over the top and then the longer narrow end over the broad end., tying, create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. use these to tie across the middle of the tamale to hold the flaps down., steaming, tamales upright in a steamer. you can buy large steamers made just for this purpose. you may have something else you can use to create the same effect. the key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water., steam for about 90 minutes

extra virgin olive oil, garlic cloves, minced, shrimp, deveined and sliced in half lengthwise, frozen green pea, thawed, coarsely shredded carrot, reduced-sodium chicken broth, processed light cream cheese, cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta), grated parmesan cheese, grated fresh lemon rind, salt, fresh ground black pepper, fresh chives (optional)

cold water, chicken , bottoms, carrots, cut to 2 . 5-inchx . 5-inch pieces, stalks celery , cut like carrots, parsnips , cut like carrots, turnip, cubed (bite-sized), onions, cut in half, parsley (tied up), dill (tied up), salt & pepper or chicken bouillon

unsalted butter, cut into 3 pieces, yellow onions, about 4 lb, halved and cut pole to pole into 1/4 inch slices, salt, divided, water, plus extra for deglazing, dry sherry, low sodium chicken broth, low sodium beef broth, fresh thyme , tied with kitchen twine or 1 tbsp dried thyme, bay leaf, ground black pepper, baguette , cut on a bias into 1/2 inch slices, toasted, gruyere, shredded (about 2 1/2 cups)

rump roast , cut into cubes, cold water, onions, peeled and left whole, celery ribs, carrots, bay leaves, dried thyme, dried sweet marjoram, fresh parsley , stems tied with a string, peppercorns, peeled and chopped onions, dry pasta, green bell pepper, chopped, red bell pepper, chopped, chopped fresh parsley, salt and pepper, to taste

melted butter, onion, thinly sliced, carrots, thinly sliced, fresh thyme , tied with a string, chicken or 2 quarts vegetable stock, salt and pepper, chopped fresh parsley, softened butter

boneless pork , loin-end rolled & tied or 3 lbs sirloin tip roast, rolled & tied, nutmeg, paprika, catsup, orange juice, honey, soy sauce, lemon juice, kitchen bouquet (optional)

chicken broth, sliced celery, diced carrot, cooked egg noodles (your choice ) or 1 cup bow tie pasta (your choice) or 1 cup macaroni (your choice) or 1 cup spiral shaped pasta (your choice), fresh tuna, flaked or 1 (3 oz) can tuna in water, drained and flaked, chopped parsley, dried basil, crushed, pepper

ready to serve vegetable broth, florentine beans with bow ties or 1-1/2 cups bow tie pasta, carrots, peeled and sliced, onions, chopped, garlic, minced, diced tomatoes, undrained, white pepper, crabmeat, drained, grated parmesan cheese

beef , strips, oil, cream of mushroom soup, water, lipton recipe secrets garlic and herb soup mix, nutmeg, penne pasta or 4 cups bow tie pasta or 4 cups rotini pasta, sliced mushrooms, sugar snap peas or 1 cup frozen mixed vegetables, grated parmesan cheese (or to taste)

water, pickling salt, saltpeter , i made it without and it was fine (optional), boneless pork butt , tied (i used the latter) or 8 lbs pork loin roast (i used the latter), bay leaves, whole black peppercorns, whole allspice

boneless chuck roast, sliced 1/4-inch thin and tied (or boneless sirloin tip roast), minced garlic cloves, sweet basil, beer, beef broth, garlic powder, dried oregano, bay leaf, dry crushed red pepper, beef bouillon cubes, hard rolls, pepperoncini peppers

boneless pork butt, canola oil, diced onion, diced carrot, diced celery, bay leaves, star anise, black peppercorns, stalk lemongrass , cut in half lengthwise, vanilla bean , split in half lengthwise, ginger (2-inch piece), dry red wine, chicken stock, cilantro , tied, mint , tied, chilled butter, , chopped, granny smith apples, peeled, cored and sliced, strained passion fruit or 2 tsp nectar, sherry wine, rice vinegar, honey, star anise, ginger

ground cumin, olive oil, divided, salt & freshly ground black pepper, boneless lamb shoulder , tied, syrah wine, chicken stock or 4 cups low sodium chicken broth, fresh thyme sprigs, tied with string

any style egg noodles (i use bow ties, wide noodles, etc.), bacon, ranch salad dressing, tomatoes, diced into bite size pieces, cucumbers, peeled and diced into bite size pieces, frozen spinach, frozen peas

chuck roast (tied if boneless or not compact) or 3 -3 1/2 lbs round roast (tied if boneless or not compact), oil, kosher salt & freshly ground black pepper, whole tomatoes , with juice, chickpeas, drained, garlic cloves, minced, onion, diced, ground cumin, ground coriander, orange zest (1/2 an )

minced garlic, chopped fresh rosemary leaves, kosher salt, salt-packed canned anchovy fillets, rinsed, drained, and finely chopped, extra-virgin olive oil, white wine vinegar, leg of lamb roast, bone-in or semi-boned and tied (sirloin bone removed), dry white wine, chicken stock or canned low-sodium chicken broth, freshly ground black pepper, chopped fresh parsley leaves, chopped fresh mint leaves