460 course Recipes

chicken breast halves, bone-in, olive oil, onion, grated, garlic cloves, minced, dried thyme, salt, dried rosemary, crushed, pepper , coursely ground, rubbed sage, dried marjoram, hot pepper sauce, parsley, minced

bacon, celery, chopped, onion, chopped, flour, baking potatoes , baked until done, peeled and coursely chopped, chicken stock, salt & pepper, to taste, heavy cream, milk, sour cream, cheddar cheese (to garnish ), green onion (to garnish )

sweet onion ,diced, bacon cut in 1/2 inch squares, molassas, dark brown sugar, chipotle powder depending on hotness desired, garlic powder, hunts standard ketchup, frenches yellow mustard, navy beans, qt water, course sea salt and black peper to taste, edit : forgot most important ingredient: 12 oz beer

butter, onion, finely chopped, flour, salt, black pepper, milk, white bread, chopped fine, cooked chicken breast , chopped coursely, flour, beaten egg, breadcrumbs, vegetable oil

crabmeat or 2 fresh crab, meat extracted from, green asparagus (preferrably fresh ), cayenne pepper, soy sauce, oyster sauce, roated and coarsely chopped peanuts (skinless), garlic, sliced thinly, whole black peppercorn (coursely crushed), sesame oil, salt, cornstarch, mixed with, water, oil

rice (white and uncooked ), frozen peas (thawed ), coconut (flaked and toasted ), mandarin orange segments (drained ), mint leaves (fresh ), pineapple (finely chopped and drained ), peanuts (salted and coursely chopped), coconut milk, lime juice, cooking oil, honey mustard, salt, cayenne pepper

all-purpose flour, baking powder, salt, butter, softened, sugar, eggs, almond extract, vanilla extract, shelled pistachios, coarsely chopped, well-drained maraschino cherries, patted dry and coursely chopped, semi-sweet chocolate chips

pok chops, sliced carrots, coursely chopped celery, canned whole tomatoes, chopped, coursely chopped onion, kidney beans, potatoes , chopped in bitesize pieces, cubes beef bouillon cube, freshly ground salt

all purpose flour, course salt, roasted hazelnut meal, sugar, unsalted butter, softened

chicken pieces, boiled in about, water or 3 quarts prepared chicken stock, carrot, onion, stalk celery, dried parsley flakes, chicken bouillon, eggs, separated, matzo meal, schmaltz (the fat that hardens on top of the broth or you may substitute butter, shortening or a combination), salt (kosher, of course...), pepper (white , if you don tsp want to see it in the final product), diced cooked carrot (from cooking stock)

mixed candied fruit , chopped course, candied cherry, halved, raisins, currants, bourbon, butter, room temp, brown sugar , firmly packed, eggs, room temp, unsweetened chocolate, melted, walnuts, coarsely chopped, flour, nutmeg, baking soda, salt, brandy

olive oil, red potatoes cut to 1 cubes, katamata olives, pitted and coursely chopped, basil, chopped, fresh ground black pepper

flour, quick-cooking oats, cocoa, teasp. baking soda, teasp. salt, butter, semisweet chocolate, finely chopped, sugar, brown sugar, eggs, teasp. vanilla, chopped flaked coconut, almonds, toasted and coursely chopped

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

olive oil, red wine vinegar, worchestershire sauce, dried mustard, chopped garlic (i use kind from jar), black pepper (course), lemon juice, anchovy paste, french bread, garlic powder, head of romaine lettuce chopped, fresh parmensan cheese grated

ripe avocado, peeled,chopped finely, tomato, cored ,seeds squeezed out, chunky salsa (mild, medium or hot for your taste ), spanish onion , coursely chopped into chunks, lime , juice of (optional)

reserved turkey giblets, water, canned reduced-sodium chicken broth, carrots , coursely chopped, onion, halved, stalk celery, chopped, bay leaf, butter, all-purpose flour, whipping cream

butter or 100 g margarine, softened, sugar, eggs, milk, all-purpose flour, cornmeal, baking powder, salt, course sea salt, soften butter