350 first pleaser Recipes

elbow macaroni (i prefer a rough cut or large elbow), tuna (note ( first, i only use tuna in water, well drained. second, i like a lot of tuna in my salad and ), frozen baby peas, onion, fine chopped, celery ribs, fine chopped (and don tsp throw out the celery leafs, they are just as good chopped and added to the salad), hard-boiled eggs, fine diced, green pimento stuffed olive, cut in half, kosher dill pickles, chopped fine (more or less to taste), mayonnaise (no miracle whip or low fat), dijon mustard, pickle juice, fresh parsley (more if you like ), fresh dill, salt, pepper, paprika, dill, hard-boiled egg, thin sliced

whole wheat short pasta (i like the small corkscrew, or a fussili), zucchini, peel left on and thin sliced, onion, thin sliced (i like to cut in half first and then sliced), scallions, chopped (greens and whites ), chopped walnuts, light cream, parmesan cheese, butter, parsley, fresh rosemary, kosher salt, ground black pepper, parmesan cheese (to garnish )

chili, dried ancho chiles, bacon, diced, onions, chopped (about 4 cups), flat-cut (also called first-cut ) beef brisket, cut into 2 1/2- to 3-inch cubes, coarse kosher salt, garlic cloves, peeled, chili powder, cumin seeds, dried oregano, ground coriander, coarse kosher salt, fire-roasted diced tomatoes with green chiles (1 3/4 cups), mexican beer, diced roasted green chiles, chopped fresh cilantro stems, chunks seeded peeled butternut squash (from 3 1/2-lb squash), fresh cilantro leaves, chopped red onion, diced avocado, shredded monterey jack cheese, warm corn and/or flour tortillas

frozen corn kernels, thawed, heavy cream, salt, granulated sugar, freshly ground black pepper, butter, whole milk, all-purpose flour, freshly grated parmesan cheese

sugar (or more for a sweeter taste), unsweetened kool-aid powdered drink mix (do not use sugar-free), milk (use low-fat or for more creamy taste use 18% table cream)

ground chicken, spring onions, chopped, carrot, grated, plain flour, parsley, finely chopped, french mustard, egg

chicken drummettes, soy sauce, apricot jam, water, garlic clove, crushed

spinach, schredded parmesan cheese, low-fat ricotta cheese, vegan sour cream, shredded mozzarella cheese, garlic cloves, spaghetti sauce, divided, manicotti

chicken broth (i like to use stock), water, dried lentils, tomatoes, chopped, onion, chopped, celery, chopped, carrot, scraped and chopped, garlic, chopped, olive oil, tomato paste, red wine vinegar, brown sugar, dried whole oregano, ground sage, pepper, ground red pepper

grape tomatoes, halved, garlic cloves, halved, shrimp, peeled and deveined, extra virgin olive oil , preferably first cold pressed, extra virgin olive oil , preferably first cold pressed, dried basil, dried oregano, salt, fresh parsley, red hot chile n lime hot sauce, red hot chile n lime hot sauce, shaved parmesan cheese (or parmigiano-reggiano, romano, asiago or any other sharp hard cheese), bucatini pasta

petite diced tomatoes, diced tomatos with chilies (first, pour the canned tomatos into large bowl, mix up, and then drain about 3/4 of the juice out be), green onions (chop em up), cilantro (chop it up), sliced garlic, crushed red pepper flakes, jalapeno peppers (slice them lengthwise in half and clean out most, but not all, of the seeds), seasoned rice vinegar, sea salt, fine black pepper, limes (squeezed or juiced, use the leftover pulp, too), diced fresh ripe roma tomatoes

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.

sesame seeds roasted until brown, green onions washed and chopped, limes washed and squeezed, salt (or more to taste), black pepper (or more to taste), parsley washed (make sure you cut the ends off first), cilantro washed (make sure you cut the ends off first)

flour, butter or 2/3 cup margarine, softened, brown sugar, egg, vanilla, cinnamon, baking powder, salt, oatmeal, uncooked, shredded cheddar cheese, raisins, chopped apple

chicken breasts , cut into strips, onion, chopped, chopped garlic, chicken broth (or half a bullion, dissolved), quartered artichokes, drained, roasted red peppers, sliced, tomato, chopped into big pieces, crushed red pepper flakes, flakes, cornstarch , dissolved in, cold water, salt and pepper

bone in skinless chicken breasts, cream of chicken soup, sharp cheddar cheese, chicken broth, garlic powder , to taste, salt and pepper, french bread, sliced 1/2 thick, hot cooked rice

light olive oil, fresh garlic cloves, minced, broccoli florets, chopped (frozen or fresh ), fine sea salt, pasta shells

frozen orange juice concentrate, sugar, kool-aid (any red flavor ), water