55 eggs and salsa verde Recipes

boiling potato, carrot, zucchini, egg, flat-leafed parsley leaves, garlic clove, shallot, pimiento-stuffed green olives, fresh lemon juice, drained capers, anchovy paste, extra-virgin olive oil

beef brisket in 1 piece, preferably the point cut (also called deckle cut or tip), yellow onions, peeled and halved, celery ribs, cut into 1-in. chunks, carrots, cut into 1-in. chunks, flat-leaf parsley, bay leaves, canned plum tomatoes, kosher salt, extra-virgin olive oil, minced flat-leaf parsley, anchovy fillets, minced, minced shallots, salt-packed capers, rinsed and minced, shredded lemon zest, lemon juice, fine soft bread crumbs (from crustless day-old bread, whirled in a food processor), hard-cooked egg, chopped medium fine, kosher salt to taste

salsa , de chile verde (green chile sauce), slightly beaten eggs, sour cream (to taste, for topping ), salt and pepper

egg, fat-free milk, green hot pepper sauce, cornmeal, king arthur unbleached all-purpose flour, ground cumin, pepper, tilapia fillets (4 oz each), cut lengthwise in half, olive oil, southwestern black beans, corn tortillas (6 inches), warmed, tomatoes, chopped, shredded cabbage, salsa verde, minced fresh cilantro, lime, cut into 8 wedges

eggs (lightly beaten ), turkey bacon (chopped ), green onions (chopped ), corn tortillas (chopped ), butter, salsa verde

eggs, grated cheddar cheese, salsa verde, breakfast sausage (cooked )

johnsonville hot ground sausage or uncooked chorizo, eggs, lightly beaten, unseasoned croutons, sliced green onions, minced fresh parsley, beef flank steak (1-1/2 to 2 lb), canola oil, picante sauce or salsa verde, picante sauce or salsa verde, optional

vegetable oil cooking spray, whole green chilies, divided, reduced-fat cheddar cheese, grated, divided, reduced-fat monterey jack cheese, grated, divided, eggs, separated, fat-free evaporated milk, water, flour, flour, black pepper , to taste, salsa verde (green chile salsa)

red enchilada sauce, peeled roasted red peppers, green salsa (salsa verde, refrigerated or canned), canned green enchilada sauce (see notes ), corn tortillas (blue , if available, 5 to 6 in. wide; see notes), frozen chopped spinach, thawed and squeezed dry, cream cheese or panela, cut into thin slices or small chunks, shredded parmesan cheese or packed crumbled cotija cheese, eggs, shredded mild cheddar cheese (6 oz.), sliced green onions , including tops, chopped fresh cilantro, sour cream or mexican crema, salt

french bread, cut into 1-inch cubes, shredded cheddar or monterey jack cheese, divided, salsa verde or 4 oz chopped green chilies and 1/2 cup salsa, combined, eggs, lightly beaten, condensed cheddar cheese soup, undiluted, milk or half-and-half cream, chopped onion, worcestershire sauce

littleneck clams or 24 small manila clams, coarse sea salt, water, olive oil, garlic cloves, finely minced, hot red pepper flakes (optional), all-purpose flour, salt, fresh flat-leaf parsley, chopped, dry white wine, hake fillets, cut into 16 pieces, salt, white asparagus, canned and halved crosswise (the best are from navarra), eggs, hard-boiled, peeled and quartered lengthwise, for garnish, chopped fresh flat-leaf parsley (to garnish )

potatoes, peeled, salt, butter, freshly ground black pepper, light cream, hot, thick sirloin steaks, olive oil, demi-glace, heated, flat-leaf parsley, eggs, hard-boiled, anchovies, garlic, bread, crusts removed , soaked in milk and gently squeezed dry, capers, parmesan cheese, olive oil, juice of 5 lemons, salt and freshly ground black pepper

tongue (2 lb), water, red wine vinegar, carrots, peeled and quartered, celery ribs, cut into 1 inch pieces, spanish onion, peeled and stuck with 2 cloves, veal shank (3 to 4 lb), beef brisket, beef cheeks, beef sausages, capon (cut into 4 pieces), turkey breast (about 2 lb), italian parsley (leaves picked from stems), saltpacked anchovies , headed, gutted and rinsed, saltpacked capers, rinsed and drained, hardboiled egg, roughly chopped, cornichons, white wine vinegar, salt, freshly ground black pepper

queso fresco casero * or cold jack cheese, cut into wedges about 1 1/2-in. wide and 2 in. long, flour, egg, beaten to blend, panko (japanese bread crumbs), vegetable oil for shallow frying, classic salsa verde, at room temperature, chopped cilantro

eggplants, long and thin (preferably japanese ), virgin olive oil plus 3 tablespoons, red wine vinegar, hot red pepper, dried oregano, mackerel fillets, bones removed , about 2 lb, parsley leaves, mint leaves, anchovy , salted variety, rinsed and filleted, extra virgin olive oil, hard-boiled egg, finely chopped, capers, drained and finely chopped, juice and zest of 1 lemon, sea salt

whole tomatillos, drained, onion, finely chopped, garlic cloves, minced, canned chipotle chiles in adobo, beef bouillon , dissolved in, water or 1 cup beef broth, adobo seasoning, lean ground beef, ground turkey or 3/4 lb ground pork, dry breadcrumbs, soaked in, milk, eggs, slightly beaten, chopped white onion, chopped fresh mint or 1 tsp dried mint, fresh cilantro, chopped, oregano, cilantro (for garnish )

salsa verde doritos, chili powder, cumin, chipotle pepper, salt, garlic powder, tilapia fillet, lime , juice of, eggs

flour tortillas, eggs, kosher salt, extra-virgin olive oil, shredded monterey jack cheese (about 2 oz), hass avocado, sliced, salsa verde or 1 recipe asada (see below), tomatillos (about 20), husked and well washed, onion, sliced and separated into rings, garlic, unpeeled, chipotle chiles in adobo sauce, chopped, chopped fresh cilantro, kosher salt, sugar