10250 doesn get any yummier this Recipes

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

hole fish clean and dicard head and tail, shimp can be use for this dish clean and devine, note if don tsp like whole pieces, it can be blended for a thick sauce..cook your fish or shimp in stock, when done bring to blend and bring back into stock., fish stock or water, sour curry paste (see thai sour soup paste / kang som curry), fish sauce or to taste, tamarind concentrate mixed with 3 tbsp water (to taste, for sourness), chinese watercress long sliced discard hard stem, hole di con / or white carrot medium size sliced, other vegetables..such as green bean , chinese cabbage, collar green, green papaya, asperagus or any of your favorit vegetables., msg (optional)....msg bring out more favor in your dishes. in thailand we mostly use them ..

green bell pepper, seeded and cubed, onion, roughly chopped, stalks celery, ground beef, mild pork sausage, cracker crumbs, dry onion soup mix, salt, ground black pepper, dried sage, milk, ketchup

all-purpose flour, oats, sugar, poppy seeds, baking powder, baking soda, milk, oil, eggs or 2 egg whites, lemon juice (i usually omit the or peel since my son doesn tsp like lemon. instead, i add 1 tsp of), grated lemon rind, sugar, butter, oats

italian sausage (hot or sweet or turkey, it doesn tsp matter, it is all good!), onion, sliced, potatoes, peeled and cut into chunks, salt and pepper (to season)

soymilk (i use regular skim milk as it doesn tsp bother my ibs) or 1 1/2 cups rice milk (i use regular skim milk as it doesn tsp bother my ibs), banana, ripe (i slice and freeze first), peanut butter

tomato paste (contadina ), water, oregano, garlic, minced , from a jar, basil, salt, pepper, onion, dry minced, kielbasa, cut into chunks, wine, mixed mushrooms, parmesan cheese (the kind in the green can, fresh doesn tsp work well), spaghetti, ground chuck, dry unseasoned breadcrumbs, parmesan cheese (the kind in the green can), onion, minced (about 1/2 cup), egg, spaghetti sauce (from pot), black pepper, salt

flour, sugar, baking soda, salt, cinnamon, vanilla, eggs , unbeaten, vegetable oil, bananas, mashed, crushed pineapple with juice, pecans

boneless skinless chicken breasts, olive oil, garlic cloves, crushed, chopped dried chipotle pepper (depending on how spicy you like your grub), ground black pepper, garlic salt (you can substitute 1/4 tsp salt and use more crushed garlic), ground cayenne pepper, chicken broth (from bullion or canned, doesn tsp matter) or 3 cups chicken stock (from bullion or canned, doesn tsp matter)

jalapeno peppers, finely chopped (more to taste if desired), onion, finely chopped, garlic cloves, minced, salsa (more to taste if desired), shredded old cheddar cheese, shredded swiss cheese (or you can eliminate this and add more old cheese) or 1 cup mozzarella cheese (or you can eliminate this and add more old cheese), chopped dill weed (fresh is best !), chopped fresh parsley, green onions, finely chopped (i cut with scissors), butter or 1 tbsp margarine, milk, butter or 2 tbsp margarine, flour, eggs, loaves round bread, melted butter or 4 tbsp margarine, garlic cloves, minced, parsley (to garnish )

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.

chicken carcass or you could use a turkey carcass, along with all the left over meat, bones and trimmings., use whole chicken. i like to use the left overs from a rotisserie chicken, aromatics: *2 cups chopped celery, chopped onion, minced garlic ., herbs and seasonings, nice size bay leaves, ground or rubbed sage, or 2 tbsp fresh chopped, ground pepper , or peppercorns, crushed dried or 1 tbsp chopped fresh thyme, dried crushed basil or 1 tbsp chopped fresh, curshed oregano, chopped dried rosemary or 1 tsp fresh ., stock pot or other very large pan ., enough water to fill stock pot. can use chicken or turkey broth to increase intensity of flavor, ingredients : for creamy broth, chicken broth, cornstarch or flour...or...2 envelopes of chicken or turkey gravy mix dissolved in 1 1/2 cups broth, not hot broth. or 1 can cream of chicken soup., this is now your broth for the soup., taste of broth and adjust seasonings., add vegetables to the soup, potato per person eating plus 2 for the pot, carrot per person and 1 for the pot., use baby carrots instead of peeling and slicing ones., stalks celery cut into bite size pieces, any other veggies your family likes .

links portuguese chorizo, in skin (homemade is preferred) *** italian chorizo may be substituted, but handmade from a deli or butcher is preferred over a packaged meat, olive oil, divided, head kale (portuguese kale is the best for this recipe), white or purple potatoes (portuguese potatoes are best!), crushed, in water/oil garlic or about 2 heads finely chopped fresh, salt and pepper to taste, enough water to cover , plus about 2 inches, those little star pasta , rice, or any other pasta, and pimenta (portutuese pepper paste)

streaky bacon, boneless skinless chicken thighs, shallots, baby button mushrooms, chicken stock, red wine, bay leaves, tomato puree, plain white flour, salt and pepper (to taste), chopped fresh flat leaf parsley (to garnish )

chicken breast, thin sliced, black beans, rinsed and drained, roasted red peppers, roasted corn about 3 ears of corn (now it doesn tsp take long to roast in the oven and to me it really makes the dish, but if you want yo), green chilies (you can more or less depending of hot much heat you want), onion, cut in half and thin sliced, taco seasoning mix, water, olive oil to saute the chicken, tortilla, olive oil , to brush on the tortilla for grilling

desiree potatoes, unpeeled, salt , to taste, fresh ground black pepper , to taste, dried italian herb seasoning, frozen birds eye garden peas, skinned cucumber , preferably a thin-skinned variety that doesn tsp need to be peeled, thinly sliced (optional), rocket or 1 cup salad greens, shaved pecorino cheese or parmesan cheese, to garnish, white balsamic vinegar, french mustard, olive oil, honey, salt , to taste, fresh ground black pepper , to taste

flour, sugar, baking soda, salt, eggs, vegetable oil or 1 1/2 cups applesauce, crushed pineapple, drained, walnuts, chopped, vanilla, mashed bananas

shrimp, peeled and deveined, butter, mushrooms, sliced, green pepper, chopped, onion, chopped, flour, salt, cayenne pepper, skim milk, cooked brown rice, reduced-fat cheddar cheese