250 buddy these Recipes

butter, sugar, egg yolks, beaten, vanilla, flour, salt, raspberry of apricot jam

chicken leg quarters, brown rice, ground beef, rolled oats, chopped frozen spinach, thawed and squeezed dry, frozen chopped broccoli, thawed, kidney beans - rinsed, drained and mashed, carrots, shredded, garlic, minced (optional), cottage cheese, olive oil

whole wheat flour, all-purpose flour, shortening, egg, powdered milk, non fat, quick-cooking rolled oats, yellow cornmeal, sugar, chicken bouillon or 1 tbsp beef bouillon, water

ground beef, ground veal, salt, egg, garlic clove, onion, stalk celery, oil, bread, soaked in, milk, chopped parsley

brown sugar , firmly packed, granulated white sugar, shortening, egg, vanilla, milk, flour, baking soda, baking powder, salt, uncooked oatmeal

butter, room temperature, peanut butter, room temperature, light brown sugar, eggs, room temperature, unsweetened cocoa powder, flour, salt, semi-sweet chocolate chips, walnuts, coarsely chopped, cream cheese (melted on a very low setting in microwave or in a double boiler)

baby spinach leaves, washed and spun dried, dried tart cherries (read intro), toasted walnut halves, shallot , cut into thin crescents, sweet blood orange , cut into small segments (ok to substitute standard orange), honey (i ve also used agave nectar) or 2 tbsp unbleached white sugar (i ve also used agave nectar), water, white balsamic vinegar or 2 tbsp white wine vinegar, extra virgin olive oil or 1/2 tbsp grapeseed oil, orange blossom water, rose water, ground cinnamon, kosher salt , to taste, fresh cracked black pepper , to taste

wheat bread, diced, beer, split use 1/4 cup to soak bread, lean ground beef, shredded cheddar cheese, salt, ground black pepper, garlic powder, minced onions, parsley flakes, cubes of monterey jack cheese or small cubes of cheddar, sauce, chili sauce, beer or remainder of can from above, cider vinegar, brown sugar, worcestershire sauce, horseradish

butter, softened, light brown sugar , packed, sugar, eggs, all-purpose flour, baking soda, vanilla extract, vanilla instant pudding mix, semi-sweet chocolate chips, milk chocolate chips, white chocolate chips

rustic italian bread, grated pecorino romano cheese, garlic cloves, put through a press, dried italian herb seasoning, dried parsley flakes, fine sea salt

garlic cloves, crushed, olive oil, red onions, chopped, tomatoes, blanched (can tomatoes may be substituted in a pinch), carrots, chopped, fresh parsley, chopped fine, fresh basil, chopped, dry red wine, parmesan cheese, salt and pepper

ripe bananas, eggs, peanut butter, wheat germ, whole wheat flour, honey, sweetened carob chips

fresh whole spot fish, cleaned, yukon gold baking potato, peeled and boiled, chopped freshly cooked bacon, chopped yellow onion, cider vinegar, freshly ground black pepper

these are sure to be a crowd pleaser. and they are easy to make, recipe details, prep time : 15 mins, cook time : 10 mins, ready in: 25 mins, jalapenos lengthwise and remove seeds., cream cheese- spiced up (garlic powder, pepper, and cayan pepper)softened, shredded cheddar cheese, bacon cut in half, toothpicks

blueberries (or any mixture of these) or 2 cups strawberries (or any mixture of these) or 2 cups raspberries (or any mixture of these) or 2 cups cloudberries (or any mixture of these), water, apple juice or 1 1/2 cups water, potato flour or 2 tbsp cornstarch, cold water (approx ), vanilla, sugar or artificial sweetener, amount to taste

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

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional