671 don away carcass Recipes

fish heads , and carcasses (white fish, like snapper or cod), water, onion, roughly chopped, salt, pepper, chili, small & left whole, lemon juice, unsweetened coconut cream (i use coconut-flavoured reduced skim milk for a low-fat version), lemon slices, green onions, chopped

poultry , thigh meat bones & skin (whole carcass) or 2 1/4 lbs ground rabbit (whole carcass), boneless chicken (only if using rabbit) or 3/4 lb turkey, meat skin & fat (only if using rabbit), water (or, preferably , more if your cat will eat it with more water), eggs (use the yolk raw but lightly cook the white ), fish oil (a good source of essential fatty acids, note that this is increased from the original amount of 2,00), vitamin e (powdered e in capsules is the easiest to use), vitamin (b12 capsules or tablets), taurine (use powdered , either in capsules or loose), salt , for people living outside of the united states who cannot source morton lite with iodine, use 1 (with iodine (when using chicken but not when using rabbit (contains potassium and sodium, make sure ), liver

butter (if more is needed, feel free), onion, diced, ham (if you re a vegetarian or you just don tsp want to use meat, feel free to just use vegetables. korean ) or 1 cup pork (if you re a vegetarian or you just don tsp want to use meat, feel free to just use vegetables. korean ) or 1 cup any other meat, cooked and diced (if you re a vegetarian or you just don tsp want to use meat, feel free to just use vegetables. korean ), kim chee, cut into small pieces, kim chee liquid, cooked rice (me and my family eat sticky rice), dashi stock, sesame oil (optional)

green beans (i used a combo of green and purple beans) trimmed and cut into 2 inch pieces, diced pancetta, (if you don tsp have pancetta , you can use bacon), extra virgin olive oil, onion, diced, whole tomatoes, peeled and diced (you don tsp have to peel them, but i like them better without the peel. if they are especially seedy, go ahead and remove the seeds otherwise, i would just leave them in. also, i peel my tomatoes by holding ad turning them, on a long fork, over an open flame until they pop, peel with a knife, the peel comes right off), dried italian herbs, red pepper flakes, salt and freshly ground pepper, to taste

organic drained chick peas, organic onion, organic garlic, water, salt , pepper(lots) and grass fed butter(1-2 tbsp) to taste., simmer the chickpeas , onion and garlic in water until all liquid has reduced. throw the hot mixture into a blender or food processor with sea salt, pepper and a nice portion of butter and blend until smooth. serve right away hot, re-warm in oven or serve cold as a dip or side-dish.

atlantic salmon fillets, rocket, bean sprouts, red onion, finely sliced, spring onions, finely sliced, sugar snap peas, sesame seeds, garlic clove, ground turmeric, fresh rosemary, finely chopped, honey, coarse grain mustard, lime , juice of, shallot, finely chopped, lime-infused oil (if you don tsp have lime infused oil, olive oil with lime zest works well), sesame oil, freshly ground ginger, garlic clove, crushed, honey, lime , juice of

chicken thighs (i prefer bone in, but skinless ), apples, cut in thick wedges (you don tsp want a soft apple like mcintosh, i like a gala or fuji apple), onions (cut in half or quarters depending on the size), white wine (you can always sub with chicken broth), apple cider, lemon juice, salt, pepper, fresh thyme, apple jelly, garlic, minced, dried thyme

flour, salt, cold butter, cubed, shortening, cubed, egg yolk, vinegar, ice water, brown sugar, corn syrup, egg, butter, softened, vanilla, vinegar, salt, currants , raisins, chopped pecans (i use half raisins and half chopped nuts, and i don tsp actually measure them, i just drop a bit of ea) or 1/4 cup flaked coconut (i use half raisins and half chopped nuts, and i don tsp actually measure them, i just drop a bit of ea)

whole chickens (can use smaller but the cooking time is different then), lemon pepper, fresh sage leaves, finely chopped (must be be fresh, don tsp substitute!), garlic cloves, pressed, unsalted butter, softened, chicken fat ( is better, but use olive oil if you don tsp have it, but not extra virgin) or 2 tbsp olive oil ( is better, but use olive oil if you don tsp have it, but not extra virgin), salt and black pepper, parsley, onions, quartered, carrots, peeled and cut into 1-inch pieces, lemon, quartered

spanish chorizo , sausage links cut in 1/4-inch slices (the firm chorizo, mexican chorizo is the soft version), boneless skinless chicken thighs, cut in large pieces, pork chop , cut in cubes don tsp dice too fine (1-inch thickness, and yes i just ask the guy behind the meat counter for 1), ham , cut in cubes don tsp dice too fine (1/4-inch thickness, and yes again, i just get a slice from the deli), shrimp, peeled and tails on (personally i remove mine, but traditionally they are left on), cod, cut into large pieces (use could use halibut too, any firm white fish), clams , cherrystone if possible my seafood guy will always clean them for me (rinsed well in a pan of water), mussels , my seafood guy will always clean them for me (rinsed and cleaned well), bell peppers, cut in strips (i like to use 1 green and 1 red pepper), scallions, chopped (green and white parts ), onion, chopped, minced garlic, olive oil, arborio rice, chicken broth , sometimes i use a bit more broth (stock if you have home made would be even better), saffron, fresh parsley, chopped, bay leaf, white wine, lemon juice, frozen peas, salt, pepper, lemon wedge, parsley

vegetable oil, cumin seed, onion, minced, ginger-garlic paste (if you don tsp have, use 1 tsp. chopped garlic and 1 tsp. grated ginger), sized ripe tomatoes, pureed (or 15 oz. can tomato puree), coriander powder, cumin powder, turmeric powder, chili powder , to taste, celery leaves (or kasoori methi= fenugreek leaves-if using this make the measurement 2 tbsp.), fenugreek seeds (omit if using fenugreek leaves), heavy cream (or use coconut milk) (optional), salt, fresh white button mushrooms, sliced thin (about 15 to 20 mushrooms), green bell pepper, cubed, red bell pepper, cubed, turmeric, chili powder (to taste), whole greek yogurt (or strained yogurt), oil, fresh cilantro leaves, to garnish

pillsbury breadsticks, egg, beaten, kosher salt (or you can you poppy seeds, or even grated parmesan, use your favorite pretzel toppings, i prefer ju), velveeta cheese (i like spicy ), dijon mustard (you can add more if you want more tang), dark beer (if you don tsp want to use beer, you can use milk, but the beer to me just really adds a nice flavor), grated onion, diced bacon , sauteed (optional as a garnish)

vinegar (i like apple cider ), fresh dill or 1 1/2 tsp dried dill, grated onions, fresh ground black pepper, cucumbers, peeled, seeded and thinly sliced, low-fat plain yogurt, potato , nuked and peeled, canola oil, onions, finely chopped, jalapeno pepper, seeded and minced (if you don tsp like heat, use banana pepper or poblano pepper), garlic cloves, minced, fresh parsley, minced (plan on using the whole bunch, zaar editor doesn tsp do bunch), garbanzo beans, drained, rinsed and well smashed, plain low-fat yogurt, paprika, lemon , juice of, whole wheat pita bread, cut in half, shredded lettuce, tomatoes

pork steak , but the pork meat cut into thin strips (fat trimmed away) or 1 lb ground beef or 1 lb seasoned pork sausage or 1 (8 oz) package precooked shrimp (small or medium size), head cabbage, shredded, carrot, shredded, green bell pepper , cut into thin strips, onion, chopped, minced garlic, shredded gingerroot, egg roll wraps, vegetable oil (for deep frying), cornstarch, soy sauce, grandma molasses ( robust flavor ), jarred sweet and sour sauce (for dipping ), water (for sealing egg rolls)

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

knorrs hollandaise sauce mix, unsalted butter, milk, lemon juice, pepper (depending on the brand of hollandaise sauce, ingredients or measurement might be different), fresh mushrooms, sliced, chopped onions, lasagna noodles, cooked, boneless chicken breasts, cooked and thinly sliced, salt and pepper, dried basil (i don tsp measure this, i just sprinkle it to taste), dried oregano (i don tsp measure this, i just sprinkle to taste), shredded mozzarella cheese, grated parmesan cheese, fresh asparagus , cooked tender crisp,canned works well too,but it more mushy than fresh.

artichokes, smoked bacon or 1 1/2 lbs pancetta, sliced, italian seasoned breadcrumbs, parmigiano-reggiano cheese (don tsp buy it pre-grated, and don tsp use that stuff from the green can) or 1 1/2 cups good domestic parmesan cheese, grated (don tsp buy it pre-grated, and don tsp use that stuff from the green can), pecorino romano cheese, grated, green onion, chopped, parsley, chopped, garlic cloves, minced, salt, fresh ground black pepper, cayenne pepper, olive oil, lemons

baking chocolate (nestle or any brand of flavored morsels. it can be peanut butter, butterscotch, white chocolate, dar), eagle brand sweetened condensed milk, salt, vanilla extract (but you don tsp have to just use vanilla, add any flavor you like), extract (not just vanilla, such as, mint, peppermint, fruit flavors, almond, you can also use liquors such as), nuts, candy cane, pieces, marshmallow, candied fruit, toffee pieces, cookie , pieces, candy bar, pieces, fruit preserves (not jam or jellie)