4204 brooke long Recipes

graham cracker crumbs, butter, melted, sugar, egg yolks plus 4 large eggs, zest of 8 mexican limes * or 4 regular limes, plus more for garnish, sweetened condensed milk, mexican or regular lime juice (from 2 lbs. fruit), mexican crema * or regular sour cream

fresh asian-style wheat noodles, shaoxing (chinese rice wine) or dry sherry, hoisin sauce, cornstarch, dark soy sauce, oyster sauce, low-sodium soy sauce, sugar, canola oil, divided, chopped napa (chinese ) cabbage, minced garlic, green onions

lean ground beef, salt, pepper, worcestershire sauce, ketchup, chopped onion, crushed cornflakes, heavy whipping cream, loaves brown n serve french bread, shredded cheddar cheese

active dry yeast, warm water (110o to 115o), warm milk (110o to 115o), butter, softened, sugar, salt, egg, king arthur unbleached all-purpose flour, oil for deep-fat frying, sugar, brown sugar, water, vanilla extract, salt

beef round roast, ground beef, zucchini, yellow squash, dei fratelli whole stewed tomatoes, hunts tomato paste, brooks mild chili beans, brooks hot chili beans, great northern beans, black beans, white pearl onions, red bell pepper, yellow bell pepper, chopped, green bell pepper, chopped, sliced baby bella mushrooms, hollands marsala wine, minced garlic, sea salt, chili powder, olive oil, water, dell alpe hot giardiniera, honey-flavored barbecue sauce, brown sugar

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

variation, short or long grain rice, consomme or bouillon or stock (chicken, vegetables or beef), salt, variation, short or long grain rice, tomato juice or v8, salt, variation, short or long grain rice, marashino cherry juice, water, salt, variation, short or long grain rice, orange or apple juice, salt, variation, short or long grain rice, pineapple or cranberry juice, salt, variation, short or long grain rice, mango or passion fruit juice (2 cups may be too sweet so dilute with), water or stock, salt

unsalted butter, whole brook , rainbow, or brown trout, cleaned, keeping head and tail intact, salt, all-purpose flour, vegetable oil, pecans, coarsely chopped, chopped fresh flat-leaf parsley, black pepper, fresh lemon juice, garnish: lemon wedges

fresh beans (see notes ), black bean sauce, cornstarch, salad oil, ground lean pork, onion (6 oz.), peeled and chopped

chopped onion, garlic cloves, minced, bacon slice, chopped, water, fat-free , less-sodium chicken broth, cider vinegar, syrup, coarsely ground black pepper, salt, packaged prewashed torn collard greens, hot pepper vinegar (optional)

ground turkey breast (shady brook farm preferred) or 1 lb ground chicken breast (shady brook farm preferred), olive oil, yellow onion, chopped, salt (optional), black pepper, low-sodium tomato soup, water, whole kernel corn, drained (del monte preferred), pillsbury refrigerated biscuits (reduced fat )

wide egg noodles (whole wheat if available), ground turkey breast (shady brook farms preferred) or 1 1/2 lbs ground chicken breast (shady brook farms preferred), olive oil, tomato sauce (no salt added), all-purpose flour, fat cottage cheese (small curd is best ), light sour cream, salt (optional), black pepper, olive, chopped, yellow onion, grated, green bell pepper, chopped, parmesan cheese, grated

ground turkey breast (shady brook farms preferred) or 1 lb ground chicken breast (shady brook farms preferred), olive oil, yellow onion, chopped, green bell pepper, chopped, low-sodium tomatoes, with liquid, macaroni, uncooked (ronzoni whole wheat pasta), granulated sugar, chili powder, salt (optional), water (not boiling ), light sour cream (cabot brand)

ground turkey breast (shady brook farms preferred) or 1 lb ground chicken breast (shady brook farms preferred), black pepper, garlic, minced (jarred variety), onion, chop, cayenne pepper, heinz 57 steak sauce, worcestershire sauce (low sodium if available), dijon mustard

low-fat sour cream (cabot light preferred), scallions, chopped, plain breadcrumbs, worcestershire sauce (low sodium if available), black pepper, ground turkey breast (shady brook farms preferred) or 1 lb ground chicken breast (shady brook farms preferred)

ground beef, onion, chopped, chopped fresh parsley, brooks chili beans, brooks chili beans, water, salt, pepper, stewed tomatoes, beef bouillon cube, hot sauce

ground chuck/ground beef, brooks chili mix (personal preference), water, brooks chili beans (personal preference), larger can of contadina tomato paste, salt to taste, pepper to taste

a 4-to-5 lb boneless beef rump ro st, garlic cloves, quartered, onions, halved, water, all-purpose flour, vegetable shortening