1826 ever changing Recipes

habanero peppers (you can change up the number of peppers to suit your taste) or 5 bell peppers, of you choice (you can change up the number of peppers to suit your taste), vinegar, salt, water, sugar, flour, turmeric, dry mustard, plain mustard

ketchup, light corn syrup, hoisin sauce, water, light brown sugar , packed, onions, minced, rice vinegar, pork spareribs , rack, sesame seeds, green onion, diced

garlic salt, thyme, paprika, chili powder, black pepper, salt, flour or 6 oz, egg, oil (for frying ), chicken breasts (what ever you want to use) or 8 -9 pieces chicken thighs (what ever you want to use) or 8 -9 pieces chicken drumsticks (what ever you want to use)

oil, skinless chicken breasts, water chestnuts, mushrooms, chopped onions, minced garlic, leaves iceberg lettuce, water, soy sauce, vinegar, ketchup, lemon juice, mustard, water

dried shiitake mushrooms or 8 fresh shiitake mushrooms, cornstarch, soy sauce, dry sherry, water, salt and pepper, ground chicken, oil, fresh ginger, minced, garlic cloves, minced, green onions, minced, dried chilies (optional), bamboo shoots, minced, water chestnuts, minced, cellophane noodles , prepared according to package, hoisin sauce, soy sauce, dry sherry, oyster sauce, water, sesame oil, sugar, cornstarch, leaves iceberg lettuce , cups

fresh tomatoes, sliced (1/4 inch thick ), white onion, sliced (1/4 inch thick ), butter, softened (to room temperature , can use buttery spread, but changes taste), fresh white bread (not toasted, prefer homemade , but can use sandwich bread, soft), fresh chives (snipped in small pieces)

extra-large eggs, extra-large egg yolks, half-and-half, sugar (you can use splenda in place of the in this recipe with no additional changes), vanilla, stale plain croissants , sliced open, raisins or 1 cup dried cranberries or 1 cup dried apricot

rice noodles, uncooked, oil, shrimp, peeled and deveined, boneless skinless chicken breasts, sliced, minced garlic, cabbage, sliced thin, carrot , julienned, tomatoes, cut into chunks, scallion, cut into 2 inch lengths (green parts only ), cilantro, chopped, dark sesame oil, fried shallot (commercially prepared) (optional), lime , cut into fourths, vinegar, madras curry powder, turmeric, light soy sauce, vegetarian oyster sauce, sriracha sauce, ketchup

vegetable oil, minced garlic, green onions, sliced, tomato sauce, water, granulated sugar, oriental chili-garlic sauce, soy sauce, vegetable oil, chicken breast fillets, egg, beaten, milk, flour, orange (peel from 1/4 , julienned into 1/8-inch thick strips), sugar snap pea

canola oil or 2 tbsp sesame oil, extra firm water-packed tofu, onion, cut into 3/4-inch cubes, red bell pepper, cubed, sliced mushrooms, broccoli florets, carrot, thinly sliced, whole sugar snap pea, coconut milk, soy sauce, curry powder, brown sugar, unseasoned rice vinegar or 2 tsp cider vinegar, cornstarch, peanuts

cornstarch, sherry wine or 2 tsp red wine, water, soy sauce, boneless skinless chicken breasts, diced small, vegetable oil or 5 tbsp peanut oil, minced fresh ginger or 1 tsp grated ginger, garlic, minced, green onion, minced, shiitake mushroom, minced, bamboo shoots, minced, water chestnuts, minced, chinese cellophane noodles, cooked to package. directions, hoisin sauce, soy sauce, sherry wine or 1 tbsp red wine, oyster sauce, water, sesame oil, sugar, cornstarch, lettuce leaf, washed and taken off the head but left whole

chickpeas, drained and rinsed (garbanzos), chopped fresh parsley, tomatoes, cut into large dice, chopped cucumber, green onions, sliced, cubed swiss cheese (for a change, replace swiss cheese with feta, mozzarella, cheddar or monterey jack), olive oil, white wine vinegar, garlic clove, crushed, dried tarragon leaves, salt, dry mustard, fresh ground pepper, cayenne pepper

elbow macaroni, salt, pepper, dried basil (or 1 tbsp chopped fresh basil, plus extra for serving), mozzarella cheese, diced tomatoes, drained (i changed 28 oz for 14 oz after debbwl mentionned it in her review), olive oil, garlic clove, minced, flour (debbwl used 2 tbsp of ), salt, pepper, milk

sweet oranges, peeled , with no white pith remaining, champagne vinegar (change it up with white or red wine vinegar), extra virgin olive oil, mint, chopped, salt and pepper, stilton cheese, french bread, tawny port

olive oil, onion, minced, soymilk (can substitute skim milk), soft tofu or 12 oz silken tofu, fresh lemon juice, white miso, hot sauce, turmeric, salt & freshly ground black pepper (for a nice change, try using fresh ground white pepper), rotini pasta (spiral shaped), grated soy cheese (can substitute cheddar or monteray jack cheese if you eat dairy), dried breadcrumbs

chopped onion, garlic clove, peeled, freshly grated ginger, extra virgin olive oil, uncooked basmati rice, vegetable broth (or chicken broth), salt, macadamia nuts, coarsely chopped (i saved a few nuts for garnish), grated lemon zest (the orange is my change) or 1 tbsp orange zest (the orange is my change) or 1 tbsp lime zest, unsalted butter, dried culinary lavender , ground up in spice grinder ( provence lavender is preferred. use fresh lavender if you have it.), freshly grated black pepper

russet potatoes ,scrubbed,dried and slightly oiled(can use youkon gold for a flavor change), sharp cheddar cheeese,shredded (about 1 cup)-can change cheeses to gruyere,fontina or feta, sour cream, buttermilk, butter,room temp ., scallions,white and green parts,thinly sliced .(about tsp 1/2 cup)1/2 tsp salt, pepper to taste

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