22805 dishwasher rinse Recipes

rinsed & drained black beans, ears corn on the cob, lime juice, olive oil, red wine vinegar, salt, fresh ground pepper, chopped red pepper, chopped and seeded tomatoes, minced jalapeno peppers , seeds removed, chopped purple onion , small, chopped peeled seeded avocado, chopped fresh cilantro

rinsed white rice, water, cinnamon bark, evaporated milk, skim milk, sugar , according to your taste (could be less (or more), vanilla, ground cinnamon

rinsed drained black beans, cucumber, peeled, diced 1/2-inch squares, mango, diced 1/2-inch squares, diced red onion, avocado, diced 1/2-inch squares, cilantro, coarsely chopped, fresh lime juice, orange juice, minced jalapenos (optional) or serrano pepper, if you want to kick it up (optional)

dandelion flowers , rinsed in water, but still slightly moist, flour, butter, egg, milk (depending on what thickness you like), flour

unrolled boneless pork loin, scored rind, rinsed capers, finely chopped, grated fresh lemon rind, fresh lemon thyme leaves, chopped fresh parsley, olive oil, lemon , juice of

rinsed masoor dal (red split lentils), pearl barley (optional), vegetable oil, water, turmeric, knorr chicken bouillon cube, fresh bay leaf, curry leaves (optional), salt, garlic, onion, red chilies, thai green chili, tomatoes, fresh cilantro (coriander leaves)

rinsed lightly packed fresh basil leaf, sugar, water, fresh lemon juice, fresh basil

rinsed mung bean sprouts, salt, white distilled vinegar, sesame oil, sugar, salt and pepper, toasted sesame seeds

rinsed & drained green beans, cream of mushroom soup, cream of chicken soup, milk, shredded mozzarella cheese, french-fried onions

often 1 bag whole fresh cranberries (rinse and drain), water, orange juice, sugar, cointreau liqueur or 1 oz grand marnier, orange , for zest, ground cinnamon

rinsed and soaked black-eyed peas, vegetable oil, yellow onion, diced, garlic clove, minced, chicken bouillon cube, dried vegetable flakes, bacon bits, water, salt, pepper

rinsed drained uncooked long-grain white rice, salt, canola oil, divided, eggs, beaten to blend, boneless skinless chicken breasts , cut into bit sized pieces, peeled and finely diced carrots (about 4 oz total ), broccoli, cut into small pieces about 1/4 in ch in size, salt & freshly ground black pepper, sliced green onion, reduced sodium soy sauce, toasted sesame oil

dozen tomatillos, husked and rinsed under hot water, garlic cloves, serrano chiles, stems removed (for a milder spice, use less), jalapeno chile, stem removed (what we ve built a tolerance for these kinds of things), a white onion, finely chopped, a bunch of fresh cilantro, a lime, salt to taste (a su gusto), sugar (optional)

hunka beef - (4 lb roast ) rinse & dry, oil, salt & pepper, layer small new potatoes (1/2 lb), cut in half, layer chopped onions, fresh or frozen, layer (1 cup) baby carrots (from a bag is fine) fresh or frozen, layer (1 cup) mushrooms - (if you like em) - halved, beef stock - low salt, cream of celery soup, dry onion soup mix, steak sauce (i like a1)

in serving to start the process, wash , rinse and thoroughly dry the new skillet or dutch oven to remove the protective wax coating. i recommend drying the utensil over a low flame to remove all moisture from the porous metal, 2-3 minutes., put two tbsp of liquid vegetable oil in the utensil. do not use saturated fat , such as butter or bacon fat, because this fat will become rancid during storage. use a paper towel to coat the entire surface of the utensil with the oil, inside and out -- including all corners, edges and lids., preheat the oven to 500 degrees f for 30 minutes. line a large baking pan or cookie sheet with aluminum foil and place the utensils on the sheet, with the pot upside down and the lid right side up, to prevent the oil building up in the concave areas., bake the utensils for 1 hour, turn off the heat and allow the skillet or dutch oven to cool completely in the oven with the door closed, 4-6 hours., oven and wipe with a paper towel. this completes the seasoning process, and you are ready to use your nicely seasoned cast iron skillet., everytime you use your cast iron skillet , it will become more seasoned. its a work in progress. be patient, the look will come with time., taking care of your cast iron will make it last forever ..

waxy potatoes, rinsed, and trimmed spinach leaves (or just use baby spinach), hard-boiled eggs, peeled and quartered, red onion , cut in slivers, vegetable oil, cider vinegar, dijon mustard

coloured rotini pasta (cooked, drained and rinsed under cold water), chopped cooked ham, red bell pepper, seeded and chopped, yellow bell pepper, seeded and chopped, plum tomato, chopped, red onion, chopped, frozen peas, thawed, crumbled blue cheese (or use 1 cup finely cubed cheddar cheese) or 1/2 cup feta cheese (or use 1 cup finely cubed cheddar cheese), fresh ground black pepper (to taste), salt (to taste if needed), mayonnaise, prepared hidden valley original ranch dressing (can use more , or use favorite brand ranch dressing), red wine vinegar, seasoning salt (or use 1/2 tsp white salt), minced fresh garlic (or use 1 tsp garlic powder, or to taste)

rinsed blackberries, brewed darjeeling tea (i used stash earl grey double bergamot) or 2 cups brewed black assam tea, cooled (i used stash earl grey double bergamot), sugar, fresh lemon juice, fresh grated ginger (not dried ginger), any fresh edible flower , flowering herbs, mint leaves, lemon verbena, etc