206 flat homemade Recipes

active yeast, sugar, all-purpose flour, salt course, thyme fresh leave, water, oil

homemade or low-sodium chicken broth, saffron threads, crushed, olive oil, link spanish chorizo sausage (3 oz), thinly sliced, skinless, boneless chicken breast halves, cut into bite-size pieces, sliced fennel bulb (about 2 bulbs), chopped yellow bell pepper, chopped red onion, salt, black pepper, garlic cloves, minced, chopped tomato, minced fresh flat-leaf parsley, sweet spanish or hungarian paprika, uncooked valencia or arborio rice (or other short-grain rice), shrimp, peeled and deveined, mussels (about 1/2 lb)

homemade ricotta cheese, grated fresh pecorino romano cheese, minced fresh flat-leaf parsley, salt, egg whites, gyoza skins, water, butter, asparagus, salt, poppy seeds, crumbled ricotta salata cheese

whole-wheat flour, fine sea salt, cold unsalted butter, homemade (fresh homemade butter) or store-bought, cut into small cubes, extra-virgin olive oil, minced garlic, fava or spinach leaves, chopped green onions, flat-leaf parsley leaves, fine sea salt, milk, heavy cream, eggs, fine sea salt

ground beef, ground pork, freshly grated parmesan , plus more for garnish, fresh flat-leaf parsley leaves, chopped, fresh breadcrumbs (made from stale bread), chicken stock , preferable homemade or low-sodium store bought, kosher salt, cayenne pepper, eggs, garlic, finely chopped, yellow onion, finely chopped, extra-virgin olive oil, plus more for forming meatballs, extra-virgin olive oil, celery ribs, chopped, yellow onions, chopped, carrot, chopped, garlic, chopped, bay leaves, tomato paste, chopped san marzano tomatoes, chicken stock , preferable homemade or low-sodium store bought, fresh thyme , tied together with cotton string, fresh basil leaves, chopped, spaghetti, salt

quinoa, chicken broth, homemade or canned low-sodium broth, scallions, light and white green part only, thinly sliced, chopped golden raisins, rice vinegar, fresh orange juice, grated orange zest, extra-virgin olive oil, ground cumin, cucumber, peeled, halved, seeded and chopped, chopped flat-leaf parsley, salt, freshly ground black pepper

flat anchovy fillets, rinsed and drained, milk, homemade-type white bread , torn into pieces, kalamata oives or other brine-cured black olives, pitted and chopped, yolks from 2 hard-boiled large eggs, drained capers, fresh lemon juice, garlic clove, minced, dijon-style mustard, olive oil, white icicle radishes, peeled and halved lengthwise

homemade chicken broth (or a mix of half store-bought broth and half water) or 4 cups meat broth (or a mix of half store-bought broth and half water), olive oil, tender celery ribs, chopped, carrots, chopped, garlic cloves, finely chopped, red onion, chopped, chopped fresh flat-leaf parsley, chopped fresh sage, chopped fresh rosemary, peeled seeded chopped fresh tomatoes (or 1 1/2 cup. canned italian peeled tomatoes with their juice, chopped), drained cooked cannellini beans, boiling potatoes, peeled and diced, zucchini, chopped, cabbage (about 4 cups) or 1 lb kale, thinly sliced (about 4 cups), green beans, trimmed and cut into bite-size pieces, salt, fresh ground black pepper, day-old italian bread, thinly sliced, extra-virgin olive oil, red onion, very thin slices (optional)

homemade meat broth (or a mix of half store-bought and half water), olive oil, sliced pancetta, finely chopped, onion, finely chopped, celery ribs, finely chopped, assorted mushroom, such as white , cremini, portabello, chopped fresh flat-leaf parsley, garlic cloves, minced, boiling potatoes, peeled and chopped, salt, fresh ground black pepper, pearl barley

dried porcini mushrooms (1/2 oz), boiling water, sweet dumpling squash (1 to 1 1/4-lb each), salt & freshly ground black pepper, rich chicken broth, preferably homemade (rich turkey stock) or 12 cups rich turkey stock (rich turkey stock), winter squash , such as butternut or 5 1/4 lbs pumpkin, peeled seeded and cut into 1-inch dice, flat leaf parsley , plus, chopped flat leaf parsley, sage sprigs, plus more for garnish, heavy cream

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

free-range chicken, cut into 8 pieces and patted dry, kosher salt plus more to taste, freshly ground black pepper to taste, unsalted butter, ribs celery, trimmed, diced, leeks, light green and white part only, diced, carrots, diced, flat-leaf parsley plus 3 tbsp finely chopped flat- leaf parsley leaves, fresh thyme, bay leaf, homemade or low-sodium chicken broth, converted long grain rice , cooked according to package instructions

free-range chicken, cut into 8 pieces and patted dry, kosher salt plus more to taste, freshly ground black pepper to taste, unsalted butter, stalks celery, trimmed, diced, leeks, light green and white part only, diced, carrots, diced, flat-leaf parsley plus 3 tbsp finely chopped flat- leaf parsley leaves, fresh thyme, bay leaf, chicken broth, homemade or low-sodium canned, converted long grain rice , cooked according to package instructions, copyright 2001 television food network , g.p. all rights reserved

chopped onion, garlic cloves, minced, chopped fennel bulb, chopped fresh flat leaf parsley, sea salt, extra virgin olive oil, minced white mushrooms, ground beef, chicken stock (preferably homemade ) or 1 1/2 cups beef stock (preferably homemade), dried rigatoni pasta, loosely packed fresh mint leaves, fresh ricotta

lamb, top round, garlic, minced, fresh rosemary leaf, minced, fresh thyme leaves, minced, olive oil, dry red wine, red wine vinegar, kosher salt, black pepper, red onions, tomatoes, chicken stock, preferably homemade (see recipe ), olive oil, lemon juice, fresh rosemary leaf, minced, kosher salt, black pepper, butter, shallot, chopped, chicken stock, preferably homemade, kosher salt, black pepper, couscous, pine nuts, toasted, dried currant, fresh flat-leaf parsley, chopped

quinoa, chicken broth -- homemade or canned low-sodium broth, scallions -- light and white green part only, thinly sliced, chopped golden raisins, rice vinegar, fresh orange juice, grated orange zest, extra-virgin olive oil, ground cumin, cucumber -- peeled, halved, seeded and chopped, chopped flat-leaf parsley, salt, freshly ground black pepper

unsalted butter, shallots, minced, all-purpose flour, dry sherry, chicken broth, homemade or low-sodium canned, minced flat-leaf parsley, fresh thyme, kosher salt, plus more , to taste, freshly ground black pepper, plus more , to taste, cayenne pepper, freshly grated nutmeg, shiitake mushrooms, trimmed and cut into 1/2-inch slices, creme fraiche or heavy cream, cubed poached chicken , recipe follows, snipped fresh chives, suggestions : buttered noodles, toast points, biscuits, or crepes, parsley, fresh thyme, onion, halved, carrot, halved, stalk celery, halved, chicken breasts halves, on the bone and fat trimmed, chicken broth, homemade or low-sodium canned

beef chuck roast, kosher salt and freshly ground black pepper to taste, all-purpose flour, vegetable oil, garlic , smashed, onion, sliced, whole tomatoes , in juice, red wine, beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned, fresh thyme, or 2 tsp dried, bay leaves, cornstarch, mixed with 2 tbsp water, optional, coarsely chopped fresh flat-leaf parsley , optional, red onions, peeled and quartered , or 6 shallots, peeled and halved, carrot carrots, peeled and cut into 2-inch chunks, parsnips, peeled , cut into 1/2-inch coins, turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both, olive oil, kosher salt and freshly ground black pepper