1428 complete utter points Recipes

crumbled blue cheese, room temperature, extra virgin olive oil, pine nuts, toasted, chopped pitted kalamata olives, crackers , for serving or french baguette, slices for serving

vine-ripened tomatoes, salt & freshly ground black pepper, red onion, sliced, lemon, blue cheese, crumbled, basil leaves , julienned, extra virgin olive oil, balsamic vinegar

eggs, butter, fresh ground pepper, herb-seasoned salt, american cheese, bread, butter or 1/2-1 tsp mayonnaise, bacon, cooked (optional), sausage links (optional) or 1 -2 sausage pattie, cooked (optional), pickle , slices (optional)

nilla wafers, finely crushed (about 1 cup), utter, melted, jell-o chocolate instant pudding, cold milk, divided, philadelphia cream cheese, softened, jell-o vanilla flavor instant pudding, planters creamy peanut butter, divided, thawed cool whip whipped topping, divided, semi-sweet chocolate

pointed sweet red pepper, king prawns, peeled and cooked, olive oil, sea salt, fresh ground black pepper, spicy tomato salsa

fat free cream cheese, softened, stalks celery, finely chopped, green onions, finely chopped, dill pickles, drained and finely chopped, fat-free mayonnaise, low-sodium worcestershire sauce, garlic salt, pepper

point-cut beef brisket, kosher salt and freshly ground pepper, all-purpose flour, extra-virgin olive oil, spanish onions, cut into thin wedges, garlic , smashed, tomato paste, full-bodied red wine, sugar, leafy inner stalks celery, fresh rosemary, bay leaves, carrots , halved crosswise, garlic , smashed, kosher salt, fresh horseradish, peeled, roughly chopped fresh parsley, dijon mustard

baguette, olive oil, kosher salt and freshly ground black pepper, nectarines, bleu cheese dip (recommended : point reyes bleu cheese dip), bamboo skewers , soaked in water 30 minutes

points 2, sugar, fat-free evaporated milk, light margarine, semisweet chocolate, chopped, marshmallows, vanilla extract

frozen hash brown potatoes, thawed, chopped fresh rosemary, salt, pepper, butter or margarine, olive oil

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

chicken drumsticks (remove the fat completely) or 6 chicken breasts (remove the fat completely), low-fat plain yogurt, big onion (coarse paste), garlic cloves (coarse paste), green cardamoms, cinnamon stick, bay leaves, black pepper (prefer freshly ground ), salt, canola oil or 1 1/2 tbsp olive oil

hard white bread (stale and toasted broken into medium crumbs), fresh herbs such as basil or 2 cups a combination italian parsley, thyme, tarragon, arugula, basil etc, garlic cloves, olive oil , plus as much needed to complete consistency, hard dry cheese such as parmigiano (manchego, romano, a harder emmental or a combination), fresh grated citrus zest such as lemons (completely optional) or 1/2 tbsp orange (completely optional), salt

roasting chickens, cut up, garlic powder, onion, sliced thin (or two small onions, sliced thin), sweet wine

butter or substitute like utterly y., ginger biscuits or cookies, crushed., carton full fat soft cheese ., creamy plain fromage frais (8% fat), lemon curd ., aster sugar .

butter or y substitute like utterly ly., light brown sugar ., self-raising flour , sifted., eggs, beaten ., grated zest and juice of 1 lemon. (keep zest and juice separate), grated zest and juice of 1 orange.(keep zest and juice separate), caster sugar ., plain chocolate (optional)

shrimp (or 1/2 rotisseie chicken) peeled, andouille sausage slicedsausage sliced, cooked, rice uncooked, french onion soup, beef consomm, rotel, green onions chopped, unsalted utter, bay leaves

pure maple syrup plus more for serving, walnut pieces, complete pancake mix (such as aunt jemima original complete), water, brandy or orange juice, vegetable oil, creme fraiche,* whisked to loosen