204 buy Recipes

pillsbury refrigerated crescent dinner rolls, lean ground beef or 1 lb turkey, sour cream, shredded mild cheddar cheese, divided (i buy 2 of the 8 oz. packages), onion, diced, sliced pitted olives, taco seasoning (like lawry s, ortega or taco bell), water, tortilla chips, crushed (i use tostito s restaurant style), pam cooking spray

oranges, vanilla ice cream (the best you are prepared to buy), orange juice concentrate, grand marnier (or other orange flavoured liqueur)

bulk italian sausage, sliced fresh mushrooms or 1 large can, potatoes peeled and thinly sliced, frozen spinach thawed and squeezed drained, ricotta, grated parmesan, egg beaten, onion chopped, garlic cloves minced ( i buy the jar and keep in fridge for when need), butter or margarine, flour, salt and pepper to taste, ground nutmeg, milk, shredded mozzarella ( i love cheese and use a whole package)

gooseberries (i use canned just rinse them), flour, sugar (splenda works too!), butter, pie crust ( i cheat and buy 1)

boneless pork butt, sliced into 1/4 inch thick slices (ask your butcher to do this), achiote paste (i like el yucateco brand), dried guajillo chilies, dried anaheim chiles, fresh pineapple juice (buy a whole pineapple and use half for the juice and the other half as a topping to the tacos), garlic cloves, dried mexican oregano, ground cumin, white vinegar, kosher salt or 1 tbsp sea salt, yellow onion, sliced, corn tortilla, white onions, finely diced, cilantro, finely minced, radish, sliced, lime wedge, pineapple slice, tomatillo salsa

julianne strips canadian bacon, onion, diced, unbaked pie shell (i cheat and buy the frozen), shredded monterey jack cheese, cooked wild rice, eggs, light cream, salt, hot pepper sauce

green olives, lye, goggles, scale, spoon, bucket , for measuring water, the red 1 is from ace hardware., table salt (i buy 50 bags at smart and final) of course for small batches, the salt from any grocery store will work. with or without iodine., strainer bucket - the strainer bucket is my idea. i purchase it from a restaurant supply house , attached a handle at the bottom to make it easier to control and attached two plexiglass ears to keep the olives from spilling out. the olives pour beautifully with the ears. you can drill holes all over a five gallon if you can tsp get a strainer like in the pics., plexiglass lid - originally the recipe called for placing towels on the olives to keep the air from discoloring olives. i came up with the plastic lid, it should be 10 7/8 inches in diameter. the plastic lid is perfect., bucket , i purchased all orange s from home depot. these are dedicated to olive making. s are rinsed when finished and placed in 55 gallon plastic bags until next season., anyone who would like the printed recipe from the university of davis can send me a fax number .

skinless, boneless chicken breast halves - pounded to 1/2 inch thickness, eggs, hungarian paprika, divided, prepared yellow mustard, salt and pepper to taste, matzo meal, oil for frying

pork tenderloin (buy whole ones), spanish smoked paprika, garlic powder, salt, pepper

real butter, room temp, sugar, vanilla, almond extract, flour, almonds (i buy the slivered ones), salt

instant (wondra ) flour (you ll need to buy 2 boxes), chilled unsalted butter, chilled solid vegetable shortening, cut into 4 pieces, salt, ice water

eggs, evaporated milk, shredded cheese, veggies (i use small can of mushroom and fresh steamed broccoli or zucchini), cooked: ground turkey , bacon, sausage or whatever you want - optional, spices (i use nutmeg, salt, pepper, dried shallots), pie crust (buy at store or make your own)

sweet bread crumbs (use any leftover tsourekia), coconut (plus extra for rolling the balls in), ground almonds (i buy flaked and grind them), sweetened condensed milk

pizza dough, tomato based pizza sauce (tomato sauce with garlic, basil, and oregano--to make it easier, buy ready made), pineapple chunks (quite small), banana, sliced into rounds, coconut (unsweetened, grated ), peeled deveined shrimp , size 31/40 (about 6-8 shrimps), mozzarella cheese, grated

salmon fillets, barbecue sauce , to coat (make or buy your favorite brand)

mayo, sour cream, tblsp. sugar, lemon juice, dijon mustard, celery seed, salt, pepper, shredded cabbage (i buy pre-shredded, bagged), shredded carrot, chopped green onions, pineapple or raisins (optional)

keep in mind that you can really vary the ingredients. the only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock., more onions , quartered. (don tsp bother taking off the skin.) i think yellow onions are nicest for stock, and it s best to have at least 1 yellow, but you can also use a combination including white and red. i use up to about 5 onions., carrots , including their tops (but not the carrot greens), chopped into a few pieces., more leeks (nice but not required), chopped and washed, garlic cloves, in their skin, crushed with the side of a knife blade, celery ribs, coarsely chopped, parsley sprigs, fresh thyme (or dry , if you don tsp have fresh), fresh sage leaves (or some dry, if you haven tsp got fresh), fresh marjoram or oregano sprigs, bay leaves, black peppercorns, sea salt to taste, cold, filtered water, potato, sliced, mushrooms, sliced, more beets (give excellent flavor and color to a vegetarian stock in recipes like french onion soup that often call for beef broth), meat-eaters variation : chicken carcass and other parts (i buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass), avoid adding the following vegetables to stocks, as they tend to make them bitter, broccoli , cabbage, and other cruciferous vegetables, zucchini and other squash

real mayonnaise, cream cheese, room temp, fresh chopped chives, fresh lemon juice, garlic salt, celery salt, few dashes of pepper (white pepper, if you ve got it), best quality sliced water chestnuts, fresh, cooked shrimp (if you buy them raw and boil them in water seasoned with a bit of old bay, you will have a great flavor boost)