213 enjoy fridge Recipes

rotini pasta (but any kind will do), red bell pepper, diced, onion, diced, grated parmesan cheese, sliced green olives, marinated mushrooms (whatever you have leftover in your fridge) or 1/2 cup marinated artichokes (whatever you have leftover in your fridge) or 1/2 cup marinated roasted red peppers (whatever you have leftover in your fridge), olive oil, tomato, diced, hard salami, diced, sun-dried tomato dressing or 1 tbsp italian dressing or 1 tbsp balsamic vinegar, salt and pepper

peas (in fridge to get cold), hardboiled egg (in fridge to get cold), fresh carrot (washed ), onion, mayonnaise, parsley flakes

ripe haas avocado, tomatoes diced, diced red onion, key limes or 1 lime, chopped cilantro, coarse black pepper, kosher salt - to taste, red chili flakes - to taste, this salad is mostly done to taste that s why the varied numbers of ingredients. some people like a strong lime and cilantro flavor while others like more avocados. this is only meant for a general reference so play around with the recipe and enjoy. 1 spin off is to add some lemongrass paste to the lime juice for a extra kick

olive oil, roma (plum ) tomato, green bell pepper, chopped, chopped fresh cilantro, garlic, chopped, chopped white onion, tomato sauce, grated parmesan cheese, black olives, drained and sliced

dark chocolate, butter, golden syrup, dark rum (optional), biscuits (i use rich tea or digestive), toasted rice cereal, chopped walnuts or 1 3/4 oz pecans, chopped glace cherries, white chocolate (optional)

french vanilla flavored coffee creamer, fat-free half-and-half, frozen strawberries, chocolate syrup, cocoa powder, splenda sugar substitute

butter, room temperature, bacon drippings (left in the fridge to become solid), egg, brown sugar, maple syrup, self rising flour, baking soda, baking powder, tiny tiny pinch kosher salt, milk, minced bacon, cooked and drained

light cream cheese, softened, eggs, light sour cream, vanilla, sheets phyllo pastry, thawed in the package, in the fridge, soft margarine, melted (or butter, i probably use more), any flavour low sugar jam or 6 tbsp mincemeat or 6 tbsp cranberry sauce or 6 tbsp lingonberry sauce or 6 tbsp of any selection of sliced fresh fruit

almonds (about 1 oz), plain fat-free yogurt, low-fat mayonnaise, bottled ground fresh ginger (such as spice world, the stuff in the jar that you keep in the fridge, not ground ginger), crushed red pepper flakes, sliced celery, chopped red onion, dried cherries, golden raisin, roast cooked turkey breast, chopped, whole wheat pita bread, cut in half (6 inch)

minced fresh garlic, minced fresh thyme leave, minced fresh rosemary leaf (or tarragon), minced fresh parsley, freshly grated parmesan cheese (or try feta cheese!), extra-large eggs , cold from the fridge so they will transfer easily (or use large eggs), half-and-half or 2 tbsp heavy cream or 2 tbsp whole milk, unsalted butter (or use smart balance margarine-healthier), kosher salt, fresh ground black pepper, toasted french bread , for serving (or brioche)

mango nectar (chilled, i use best brand ), balkan plain yogurt (thick , chilled from fridge)

graham cracker crumbs, milk chocolate chips, semisweet chocolate, corn syrup, butter, dried apricot, chopped, raisins, pecans

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

days before making , begin drying out your bread. if in a pinch, place bread slices on a plate and use your fridge or oven to help dry out., crisco (or margarine ), onions, chopped, celery, finely chopped, bread, cut into 1/4 inch cubes (you can use whatever bread you like. i use half white, half wheat.), salt, pepper, dried sage, parsley, chopped, eggs, beaten, milk

fat-free sugar-free instant chocolate pudding mix, fat-free cool whip, chocolate chip , thawed in fridge, sweet red cherries, chopped finely, peanuts, chopped finely

vegetable oil (i like to use lemon olive oil), soy sauce (the tamari is great), bourbon (or whiskey, chardonnay or a liquor of your choice that is sweet, rum would probably work, brandy too), ground fresh ginger (i buy the jar of minced ginger from tj s or safeway, it keeps for ages in the fridge and is great fo), brown sugar, fresh ground pepper, fresh lemon juice (1 half lemon will do), salmon fillets, with skin

margarine or 1/2 cup butter, brown sugar, citrus mixed candied peel, dried currant, golden raisin, dark raisin, vanilla extract, egg, beaten, coconut cookies, broken into 1 inch pieces, peek frean s nice or tennis biscuits can be used