20006 crusted sticks saute Recipes

boneless skinless chicken breasts, savory butter & olive oil saute express saute starter, prepared thin pizza crust, bottled thai peanut sauce, broccoli slaw, sliced green onions, shredded pepper jack cheese, cilantro leaves (optional), chopped peanuts (optional)

boneless skinless chicken breasts, garlic & herb saute express saute starter, prepared thin pizza crust, baby spinach leaves, shredded mozzarella cheese, shredded cheddar cheese

garlic & herb saute express saute starter, boneless skinless chicken breasts, red and/or green bell peppers , cut into strips, onion , cut into strips, refried black beans, flour tortillas, warmed, shredded pepper jack or cheddar cheese, shredded lettuce (optional), sour cream (optional), fresh cilantro leaves (optional), salsa (optional)

crust garlic pizza, dough, warm water (105*-110*), active dry yeast, honey, olive oil, all purpose flour (you can use wheat or white, or half white and half wheat)., kosher salt, good size boneless/chicken breast, olive oil, garlic cloves minced, oregano or italian spice, salt, pepper, mozzarella cheese, toppings: sun dried tomatoes , spinach, red pepper flakes, parmesan cheese(after the pizza is cooked)

mango, chopped, dry white wine, sugar, fresh ginger, peeled and minced, limes, juiced, heavy cream, cold unsalted butter, cut into small pieces, salt, black pepper, freshly ground, macadamia nuts, chopped, panko breadcrumbs, fresh basil, mayonnaise, sriracha sauce (thai garlic chili sauce), red snapper fillets, salt, black pepper, freshly ground, canola oil, for sauteing

cooked ham , chopped really small, fresh mushrooms, sliced, shallots or 1 small onion, finely minced, baby spinach, chopped, butter or oil, for sauteing, eggs, egg whites, milk or 1/4 cup half-and-half, swiss cheese, shredded (or other cheese)

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.

salt, black pepper, egg, egg white, dry breadcrumbs, all-purpose flour, sesame seeds, extra-firm tofu, drained and cut into 18 sticks, dark sesame oil, divided, pineapple juice, chopped shallots, garlic clove, minced, shiitake mushroom caps (about 10 mushrooms), sliced green onions, tomatoes, halved, chopped fresh thyme, balsamic vinegar, japanese sweet and sour sauce (such as abc sauce; optional)

bone) full racks beef or pork ribs, prepared bbq sauce tangy, cooked pulled pork, cold cream cheese, panko bread crumbs, chopped chives, canola oil, for frying and sauteing, julienned pancetta, eggs

crust ingredients, gingersnaps, crushed (substitute 1/2 graham crackers for a milder crust), unsalted butter, melted, pecans , sugared and chopped, fresh ginger, grated (for the faint of heart, cut the grated ginger amount in 1/2), filling ingredients, unflavored gelatin (less than 1 envelope), cold water, egg yolks, sugar, canned solid-pack pumpkin (slightly less than a 15-oz can), ground cinnamon, ground ginger, well-chilled heavy cream, vanilla

crust for 9 pie, golden brown sugar , packed ( i used 1/2 white & 1/2 brown), flour, grated lemon peel, ground cinnamon, baking apples, peeled, cored , 1/8 slices (about 8 cups), raisins, ( i rehydrated the raisins ), vanilla extract, crumb topping, flour, golden grown sugar , packed, ground cinnamon, salt, unsalted butter, chilled and cut into slices

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

butternut squash, peeled, seeded, and cubed (about 3 cups), cake flour (not self-rising), apple juice, egg whites, fig or maple syrup, plus more to drizzle, salt and pepper, grapeseed oil, creme fraiche, indian maple sugar, equipment : vegetable juicer, 12-inch non-stick saute pan

butter, eggs (3 per person ), heavy cream, crushed white peppercorns, chives, finely chopped, chervil, finely chopped, sea salt, roasted mushrooms and watercress, as accompaniment, if desired, non-stick saute pan, heat resistant spatula, ladle, note : the individual omelettes (3 eggs) need to be cooked individually.

beef, ground, cabbage, coarsely shredded, onion, chopped, butter or 1/4 cup margarine, egg, beaten, process american cheese, shredded (about2 oz.), prepared mustard, salt, worcestershire sauce, pepper, pre-made pie crust sticks or 1 package pie crust mix, water, chili sauce

butter, melted, homemade-type white bread , crusts discarded and the bread cut into 1/2-inch-wide sticks, sesame seeds

lasagna noodle , 18 noodles (i prefer the kind without the ruffled edge, just a straight edge, but either will work), ricotta cheese, fontina, grated (mozzarella will work as a substitute, fontina is more nutty which i prefer), parmesan cheese, fresh grated (1/2 cup for the filling, 1 cup for the garnish ), egg (large or extra large), nutmeg, pepper, ground pecans (fine ground ), dried breadcrumbs, flour, eggs, well beaten, olive oil , to saute, sweet potatoes, cooked and pulp removed (approximately 3 cups of sweet potato), heavy cream (more or less according to how thin or thick you like your sauce), shallots, fine chopped, minced garlic (according to taste, i like 3, but just taste as you go. you can always add more), butter, salt, pepper, fresh sage, chopped fine, fresh parsley, chopped fine, parmesan cheese, fresh grated

shrimp, peeled to the tail , de-veined, all-purpose flour, black pepper (mixed with flour), eggs lightly beaten, cornmeal, salt and black pepper, sauce , recipe follows, chayote salad , recipe follows, canola oil, for sauteing, jalapenos, seeded and julienned, minced garlic, minced ginger, sugar, rice vinegar, soy sauce, tomatoes, 1/4-inch dice, butter, salt and black pepper, dijon mustard, limes, juiced, canola oil, limes, juiced and zested, salt and pepper, chayotes, peeled and fine julienned, scallions, 1/16-inch sliced, green part only