3238 cyprus dish Recipes

how to wrap a tamale, time required : 2 minutes per tamale, how, sort the husks, go through the corn husks removing any debris. separate the larger usable pieces from the smaller bits and pieces. save the smaller pieces for later., soak the husks, place the husks into a large bowl. cover husks with warm water. set a heavy item (like a heavy bowl) on top of the husks to keep them submerged., prepare the husks, husks from the water and pat dry. place into a covered dish or a large plastic bag to prevent from drying out. use only the larger and medium sized husks for the tamales. the smaller ones can be used later for ties or patches. when looking at the husk, they have a narrow end, a broad end, and 2 long sides., adding the dough, lay a husk on a flat surface. place 1-2 tbsp of dough onto the husk. when spreading the dough , leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. spread the dough to the edge of 1 of the long sides and 2 inches away from the other long side. try to keep the dough approximately 1/4 to a 1/2 inch thick., spread about a tbsp of filling down the center of the dough ., folding, locate the long side with a 2 inch space with no masa. fold that over, slightly overlapping the other side so the edges of the dough meet. wrap the extra husk around the back., then fold the broad end over the top and then the longer narrow end over the broad end., tying, create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. use these to tie across the middle of the tamale to hold the flaps down., steaming, tamales upright in a steamer. you can buy large steamers made just for this purpose. you may have something else you can use to create the same effect. the key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water., steam for about 90 minutes

leek, white and part of the green sliced thinly, garlic, diced, butter, butter for ing the baking dish, french bread, cubed into 1 cubes (depending on the size of your loaf, you may or may not need the entire loaf - you need enough to cover the bottom on the baking dish, and a layer on the top), cubed smoked ham (i prefer the saltiness of smoked ham over the sweet taste of honey or brown sugar ham - if you don tsp have leftover ham to use, just ask the deli person to slice a 1 thick piece of smoked ham for you), grated gruyere cheese (swiss cheese will do, but gruyere is worth the splurge!), half-and-half or whole milk, eggs, salt, garlic salt, pepper, al: a very light drizzle of hollandaise sauce over each slice is a nice addition, too. if you put the sauce in a separate gravy server , your guests can have the choice of adding it or noti m a big fan of hollandaise, so of course i never pass it up

unsalted butter, at room temperature, plus more for the baking dish, sugar, plus more for the baking dish, freshly grated zest of 1 lemon, cornstarch, egg yolks, fromage blanc, egg whites (at room temperature ), salt

whole steamed chestnuts or vacuum-packed roasted chestnuts, water, unsalted butter, room temperature, divided, sugar (for coating souffle dish) plus 14 tbsp , divided, whole milk, divided, egg yolks, cornstarch, salt, armagnac , cognac, or other brandy, vanilla extract, egg whites (about 8 large), cream of tartar

lentils, basmati rice, water or 4 cups chicken broth or 4 cups vegetable broth, salt (to taste), black pepper, cumin, olive oil or 1/4 cup vegetable oil, onions , sliced 1/2 inch slivers

sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes), sugar, cornstarch, grated lemons , rind of, eggs, room temperature, fresh lemon juice, butter, melted and cooled

sliced fresh strawberries (sliced in half or in thirds ), sugar, water, strawberry gelatin (i use jell-o gelatin for this), cornstarch (measured out exactly 1/4-cup), drops red food coloring (or as desired ), pie pastry (use a deep-dish crust baked and cooled completely, or can use a prepared graham cracker crust), cream (or to taste), fresh sliced strawberry, for the top (optional)

hamburger buns, onion rings (side dish ) (optional), beans (side dish ) (optional), water, apple cider vinegar, tabasco sauce, sugar, pork shoulder , boned, sugar, white vinegar, water, head green cabbage, leaf, peeled and cored, heinz ketchup, apple cider vinegar, salt, sugar, worcestershire sauce, coarse black pepper, chili powder, garlic salt, granulated garlic, vegetable oil

milk, heavy cream, ground nutmeg, ground cinnamon, salt, ground black pepper, sweet potatoes, peeled and sliced thin with a mandoline (about 12 sweet potatoes, depending on size), chopped fresh parsley leaves, butter, cut into chunks, plus more, butter , for baking dish (or use cooking spray for baking dish), panko breadcrumbs, grated cheddar cheese

sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes), creamy peanut butter, butter, sugar, brown sugar, eggs, all-purpose flour, light corn syrup, milk or 1/3 cup evaporated, vanilla, salt, cream, chopped peanuts

roast beef , rare and sliced (quality matters here, for this dish i go for rare, sliced rb from whole foods), greens (field greens , about two small handfuls), fresh cilantro, stalks celery, red onion (4-5 thin slices), apple (fiji is my choice for its sweet taste), low-fat mayonnaise, low-fat yogurt, horseradish (bottled , white. can often be found in the refrigerated section near the dairy products), lemon juice, fresh, dried fruit (i.e. raisins, dried cranberries, dates, etc.), walnuts, chopped, salt (about two dashes), pepper (about two dashes)

spray 10 x 15 inch glass baking dish with pam, place 14-16 slices of french bread into dish (earth grains pre-sliced french bread is very good), beat, eggs, cream, whole milk, vanilla, mashed banana

most of my recipes are open to fit your tastes and i usually add some options to make the recipe more to what you like., risotto is a very nice dish than can be use as a complete meal or a side dish. the preparation for risotto requires more simmering than boiling and 1 must be gentle in the cooking process., rice (use what kind you like)( i have made this with several kinds of ), olive oil (and/or butter), chopped onion, rice per person if it is a main dish or 2 oz per person if it is a side dish., canned or homemade chicken broth, white wine ( a good your favorite), saffron ( pinch), parmesan cheese (use your tastes on this ), chopped spinach, chopped porcine mushrooms, chopped asparagus, other vegetables to your taste, i have also used orzo to make a version of this., when buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are arborio, vialone nano, and carnaroli. other short-grained rices such as originario will also work. long grained rice such as patna won tsp do, because the grains will stay separate. nor should you use minute rice -- it won tsp absorb the condiments, and again the grains will remain separate.

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.

rubbing alcohol, ammonia, liquid dish soap (i use dawn), warm water

frozen deep dish pie shell (thawed slightly , or fill the crust and bake it frozen), pure maple syrup, brown sugar , packed, eggs, white sugar, melted butter (no substitutes), all-purpose flour, pure vanilla extract, pecans , coarsley chopped

garlic-infused olive oil (can be bought at most supermarkets and is handy for other dishes or use 2 tbsp olive oil and), dried spaghetti (because they cook quickly) or 200 g linguine (because they cook quickly) or 200 g angel hair pasta (because they cook quickly), very finely chopped red chili peppers or 1 tsp dried chili pepper flakes, chopped parsley, salt and black pepper

frozen vegetables, chicken (approximately 1 to 1 1/2 chicken thigh), extra virgin olive oil, salt (i didn tsp use and it tasted great) (optional), barbecue sauce , makes another great dish just add to this dish and fry for 1 to 2 more minutes to ensure the flavor