372 cook this Recipes

jalapeno popper chicken casserole, this is a great recipe packed with tons of flavor. it could be made in to a lighter version by changing up some of the ingredients such as the butter and whole milk. i went for it and made the tubby version..so worth the extra calories., ingredients (6 servings), olive oil, onion, diced, jalapeno peppers, diced (seeds and ribs removed), garlic, minced, coarse salt and fresh black pepper, boneless chicken breasts, cut into bite size pieces, fresh tomatoes, diced (seeds removed), corn kernels, sauce, butter, plus more for greasing the pan, flour, whole milk, cream cheese, sharp white cheddar, shredded, crushed tortilla chips, plus more for serving, cooked couscous , rice or quinoa, for serving, sour cream , for serving

cooked boneless lamb loin (leftovers are fine for this), salt and pepper, extra-virgin olive oil, chopped fresh basil (purple and green basil are great if you have both), red onion, finely sliced, tiny tim or other mini-tomatoes, carrot, shredded, red bell peppers , roasted, seeded, and peeled, red-wine vinegar, feta cheese , chunked, fresh baby spinach

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

baked cheddar broccoli rice cups, thanks to fountain ave. grill: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups, simple to whip up with ingredients you have on hand, this side is a sure kid-pleaser that adults will enjoy as well. i employ 1 of my favorite kitchen tricks with this recipe: any time i use frozen broccoli or spinach that needs to be thawed and drained well, i put it inside a tea towel and literally wring it out. you will be surprised by how much water is released, and getting rid of it will prevent your finished product from becoming soggy., vary the cheese if you like or bake in a casserole dish or jumbo muffins tins. for my better-for-you ranch dressing, quick-cooking rice , like minute rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below), chicken stock, frozen, chopped broccoli, thawed and excess water squeezed out, shredded cheddar cheese, divided, homemade ranch dressing (see recipe), or store bought, eggs, lightly beaten, salt and freshly ground pepper to taste, low-fat buttermilk, chobani 2% plain yogurt, mayonnaise, apple cider vinegar, canola or olive oil, kosher salt and freshly ground pepper to taste, minced chives, whisk all ingredients together ., dressing will keep for a week or so, covered, in the refrigerator., if you prefer a thicker dressing , use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.

pork-flavored ramen noodles (or smoked ham flavor or oriental flavor), frozen peas, eggs, beaten, sesame oil, white pepper, peanut oil, green onions, finely chopped, chopped garlic, diced roast pork (i use tofu if i include this at all, optional, optional) (optional) or 1/2-1 cup cooked chicken (i use tofu if i include this at all, optional, optional) (optional) or 1/2-1 cup shrimp (i use tofu if i include this at all, optional, optional) (optional) or 1/2-1 cup tofu (i use tofu if i include this at all) (optional), soy sauce

fresh cranberries (this recipe is not for dried cranberries) or 2 cups frozen cranberries (this recipe is not for dried cranberries), cored diced pears, granulated sugar, orange juice (preferable fresh-squeezed, from orange used for peel), ground cinnamon, ground allspice or 1/4 tsp ground mace, brown sugar , packed, all-purpose flour, grated orange peel, butter, cut into small cubes, old-fashioned oatmeal or 3/4 cup quick-cooking oatmeal, uncooked, chopped walnuts, whipping cream (optional), ice cream (optional)

olive oil, chopped onion, carrots, cleaned and sliced, stalks celery, chopped, chopped cabbage, bay leaf, garlic cloves, minced, steak seasoning, chicken stock (homemade is best, but canned , bouillon or a combination is fine too, this can be vegan if you use ve) or 2 quarts vegetable stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve), diced tomatoes, cannellini beans or 1 (15 oz) can kidney beans, drained, corn , include some of the liquid, zucchini, quartered and sliced, salt and pepper, green beans or peas or mushrooms or potatoes or cooked egg noodles, but adjust the amount of stock accordingly

fresh iceberg lettuce (about 1 head, this type works best for this recipe ), garlic cloves, minced, galangal, grated (or ginger), red chile, de-seeded and finely sliced (omit altogether if you prefer very mild wraps), shallots, sliced finely, firm tofu , cut into matchsticks (or 1/2 cup cooked chicken or pork, shredded, or 1/2 cup cooked baby shrimp), carrot , cut into thin strips, shiitake mushrooms, thinly sliced, egg (optional), shredded cabbage (red is very good , but any type will work), spring onions , sliced lengthwise into matchstick-like pieces, brean mixed sprouts, lime juice, soy sauce, fish sauce (if vegetarian , use vegetarian fish sauce), oyster sauce (if vegetarian , use vegetarian oyster sauce), fresh basil , roughly chopped if leaves are large, dry roasted peanuts, roughly chopped, oil , for stir-frying

this makes about 2 heaping servings to put on a sandwhich adjust accordingly), cooked chicken shredded or put in food processor even better! (leftovers what ever is handy), mayo, cottage cheese, chopped celery, chopped onion, season w salt , pepper, garlic powder, onion powder, parsley

cooked rice (if you have left over rice from chinese take out, it works great for this), shredded mozzarella cheese (divided 3/4 and 1/2), eggs, divided (1 and 3), zucchini , halved lengthwise and sliced thin (approx. 1/4 inch, little half moons), tomato, chopped, butter, chopped onion, flour, milk, divided (1/2 and 1/4), salt and freshly ground pepper to taste, chopped fresh basil (can used dried if you don tsp have, about 2 tsp or so), grated parmesan cheese

cooked converted rice (use white or brown ), frozen cut broccoli in cheese sauce (use green giant for this, thawed), canned mushroom, pieces, well drained, grated parmesan cheese, garlic powder (optional), seasoning salt (or white salt), black pepper, grated old cheddar cheese (optional), refrigerated crescent dinner rolls, melted butter, garlic salt, grated parmesan cheese

cooking onion, olive oil, whole dried lime , pierced once with a skewer (loomi, not optional! it gives it s distinctive taste to this soup), tomato paste, garlic cloves, crushed, tomato, chopped, sea salt, fresh ground black pepper, ground cumin, fresh cilantro, chopped, carrot, diced, yellow potato, diced, chicken stock (i use my own homemade), red lentil, rice vermicelli, broken up, lemon , a fresh squeeze for each serving (optional but delicious)

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

fresh z.squash , chopped into decent bite sized pieces, fresh yellow/sumer squash , chopped the same, onion, yellow , vidalia, or red, cut into slices and broken up, garlic , rough minced, yellow, red, green bell peppers, seeded, sliced up into strips, enough oil or oil and butter to gently saute fresh vegetables, ortega chiles, chopped or chop up the whole ones yourself, stewed tomatoes , the new spicy ones add a nice pop, kidney beans, (light or dark ) some what drained, black beans , mostly drained., corn, canned, frozen or fresh off the ear, cumin , to taste, red pepper flakes , to taste, or leave out if no heat desired, a pinch of thyme and/or marjoram, ground in your hand, a healthy pinch of kosher salt, grated sharp cheese over the top of servings, if you want to, cooked rice to serve this over is good and part of the original recipe given to me., all ingredients with an asterisk (*) i have added to the basic recipe., you can add boiled, broiled , or roasted chicken torn/cut up to this. you can also add ground beef or cooked stewed beef or other left over beef if you want meat added to this vegetable dish.

flour, baking powder, salt, eggs, buttermilk (or milk thickened with a tbsp of lemon juice or vinegar), butter, oil, carrot, chopped, celery, chopped, garlic cloves, minced, bay leaves, flour , plus, flour, chicken stock, half-and-half or 1/4 cup heavy cream, chicken, cooked and shredded (i make my own stock for this recipe and just use the chicken from that, but you can use any cooked a), black pepper , to taste, chopped parsley (optional)

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

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

escarole (about 1 medium head ), garlic cloves, finely chopped, olive oil, tomatoes, ripe, chopped or 1 cup italian tomato, diced and peeled, crushed red pepper flakes, chicken broth (or use water, i prefer chicken) or 4 cups beef broth, preferably homemade (or use water, i prefer chicken), cannellini beans (cooked or canned , i prefer blackeye peas) or 3 cups great northern beans (cooked or canned, i prefer blackeye peas), elbow macaroni (i omit this) or 1 cup pasta shells (i omit this), salt & freshly ground black pepper, pecorino romano cheese or 1/4 cup parmigiano-reggiano cheese, freshly grated