920 gaio cesares time Recipes

boneless beef top sirloin, cut into big chunks, onion, quartered, garlic , slightly smashed, salt and pepper, vegetable oil, tomatillos, husked and quartered, onion, quartered, garlic, peeled, jalapeno, roughly chopped, juice of 3 limes, chopped cilantro, salt, corn tortillas (homemade if you have the time), chopped onions, chopped cilantro, sliced radishes, limes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

chill time : 4 to 24 hrs., carton sour cream, mayonnaise, honey, curry powder, grated fresh gingerroot, cayenne pepper, ground black pepper, curry powder and grated fresh gingerroot (optional), vegetable dippers

standard filling of pork and chinese cabbage can be varied: the meat can be lamb or beef, and the vegetable can be spinach or chinese chives., makes 80-90 dumplings, preparation time about 1 1/2 hours plus 30 minutes standing time, cooking time 20-25 minutes, all purpose flour, water, dry flour for dusting, half a head (1 1/2 lb.) chinese cabbage, ground pork, chopped scallions, chopped fresh ginger, salt, sugar, light soy sauce, rice wine, sesame oil

toasted breadcrumbs, milk, tomato sauce, pepperoni, finely chopped (optional), shredded mozzarella cheese, parmesan cheese (optional), whole-wheat pita breads (each cut in 6 triangles), warm, preparation time : approximately 5 minutes

total time : 25 minutes, ease of preparation : easy, health : y weight, heart y, low sat fat, low cholesterol, low sodium, low calorie, grapes , separated into small clusters, extra-virgin olive oil, kosher salt , or to taste, freshly ground pepper to taste, low-fat plain or vanilla yogurt

puff pastry (included 2 sheets), defrosted ahead of time in the refrigerator (i made my own), caramelized onions, red onions, thinly sliced, garlic clove, crushed, balsamic vinegar, a few sprigs fresh thyme, salt , pepper and granulated sugar, to taste, peppered goat cheese, herbes de provence, campari or roma tomatoes, very thinly sliced rounds, fresh small basil leaves, freshly shaved parmesan , using a peeler, fresh ground pink salt and black pepper

tomato juice or v8 (for an additional vegetable kick), tabasco, granulated sugar, salt (add in 1 tsp increments and, taste each time ; it will depend on how ripe and juicy your, tomatoes are as to how much salt you need), fresh squeezed lemon, carrots, washed, peeled and rough chopped, red onion, washed, peeled and rough chopped, green peppers, ribs celery, washed and rough chopped, ripe tomatoes, cucumber , washed, peeled and seeded

frozen chicken wings, garlic pepper, season salt, accent seasoning, butter, minced garlic in olive oil (fresh if you have the time), fresh, shredded parmesan cheese

buttery crackers, your choice, goat cheese, sm. jar pesto, pinenuts

taco wings, all-purpose flour, approx. 1 1/4 oz) taco seasoning mix, chicken wings, tips removed , cut at the joints, butter, crushed doritos or other corn chips, combine flour with taco seasoning mix in a plastic food storage bag. add chicken wings, a few at a time, and shake to coat thoroughly., melt butter in a 15x10x1-inch baking pan (jelly roll pan size) or a large roasting pan., add chicken to the pan turning over to coat well with the melted butter. roll chicken pieces in corn chips then return to the baking pan. bake at 350o for 45 minutes., makes about 32 taco chicken wing appetizers .

lean ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, worcestershire sauce, vegetable oil, butter or margarine, garlic clove, crushed, dried thyme, mushroom, sliced, zucchini, sliced, salt, freshly grated parmesan cheese, tomatoes, sliced

herring , in wine sauce, bermuda onion, thinly sliced, granny smith apple, peeled, cored, and chopped, dill pickle, chopped, sour cream, sugar, distilled white or wine vinegar, garnish: dill fronds , as desired, or chopped and sprinkled atop the salad

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option

stemmed red seedless grapes (about 3/4 lb), sugar, white-wine vinegar, cinnamon, minced red onion

any brand cream cheese, any brand crab meat, dehydrated onion (you can chop fresh if you have time), crushed red pepper flakes (to taste - i like spicy ), salt to taste, dried parsley and paprika for added color

hamburger, wieners, bread crumbs, eggs, milk, salt, sauce 1/2 cup. mustard, vinegar, molasses, ketchup, tabasco sauce

earthen quilt, flying high over great south land, festive seasn s close at hand ., holiday times - relaxin and dreamin, no phonin or workin - plenty of sleepin., free from shoppin - for lookin and lazin, time for reflectin - memories and eatin., out the window - nature s splendor, horizons filled with cosmic grandeur., patterns etched - on earthn quilt, close to touch down - concrete built., capture snippets - show the world, not with anger - or empty words., love embracings - sharing parts ., subtle offerings from the hearts ., grasp the inner - nature s wealth, let it happen - flight to health., by nada