392 get buzz Recipes

frozen corn, husked (on the cob or off) or 4 ears fresh corn, grilled, butter, melted, lime juice , fresh is best- i use half of a lime, epazote, chopped , if you can get it or 1/4 cup cilantro, chopped, green chili pepper (optional), chipotle pepper, minced (optional), salt, lime wedge, ground dried chilies or chili powder, parmesan cheese, epazote or cilantro, chopped, salt, pepper

nonfat plain yogurt, peeled seeded and diced cucumber, chopped scallion, garlic cloves, minced, boneless skinless chicken breast, lemon juice, snipped fresh oregano or 1 tsp dried oregano, olive oil, lettuce leaves, pita bread rounds (i get the whole, not the half with pockets) or 4 greek rounds, tomato, sliced, red onion, sliced

szechwan pepper , thorns and twigs removed, kosher salt (if you can tsp get kosher, use sea salt, not table salt!)

bisquick, milk , just check after you have everything mixed together (you may want to add another tsp or two), pepperoni, fine chopped (you can add a bit more if you want, about 3 oz), grated onion, italian cheese blend, grated (i get sargento, a blend of mozzarella, parmesan and romano, any blend should work fine, you want a b), melted butter, minced garlic, grated parmesan cheese, marinara sauce

oil, eggs, sugar, grated carrots, drained and crushed pineapple (i have a hard time finding a 12 ounce can, so i just get a 20 ounce and guess at the amount to put i), flour, cinnamon, baking soda, salt, flaked coconut, chopped nuts (optional), cream cheese, margarine, powdered sugar, milk (just a little)

ripe bananas, ghee (you can get this at any asian store, some store do sell this), ground cinnamon, brown sugar, samosas (you can get this at any asian store.), ice cream , to your liking

chicken pieces, olive oil, salt pork (or pancetta, if you can get it) or 2 oz bacon, chopped fine (or pancetta, if you can get it), butter, onion, chicken livers, chopped, chicken gizzards, chopped, garlic cloves, chopped fine, fresh rosemary, fresh parsley sprigs, ground black pepper, salt (if using pork, use less ), sized ripe tomatoes or 2 cups canned diced tomatoes, tomato paste, dry white wine

vegetable oil, sesame oil, boneless skinless chicken breast, sliced into strips (i like to cube it), broccoli , divided into small flowerets, baby corn, halved if large, red bell pepper, cored, seeded, and sliced, soy sauce, orange juice, cornstarch (i sometimes have to add a little more at the end to get it to thicken up a bit), toasted sesame seeds, roasted shelled , unsalted peanuts (make sure you get the unsalted ones. the soy sauce makes this dish salty enough), rice or noodles, to serve

cooking time is from 4 to 16 hours, roma (egg ) tomatoes, fresh oregano (if you can tsp get , try fresh thyme or basil before settling for dried oregano), sea salt flakes, cracked black pepper, fine white powdered/icing sugar, extra virgin olive oil

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.

duck foie gras , cut in half (about $40 worth for 4 people) or preferably, if you can get it, a fresh, thick slices of brioche (please see my recipe), eggs, heavy cream, freshly grated nutmeg , cinnamon and pinch of kosher salt, unsalted butter, bartlet pears, peeled, cored and chopped into small cubes, unsalted butter, brown sugar, calvados brandy, white pepper, fresh thyme

cornmeal mix (we used to use only three rivers, but can tsp find that in the area any more. sadness! lol white lily makes very dense, crumbly corn bread. don tsp buy it! still looking for a really good replacement)., be sure to get the mix, it already has leavening ingredients. if you don tsp have conrmeal mix, add 3 t baking powder and 1/2 t salt, eggs, beaten, buttermilk, just under, bacon grease, iron skillet

ground beef, divided into 4 portions, onion, sliced into 4 rings, carrots , each pouch gets 1 sliced, potatoes, washed , each pouch gets 1 sliced thick, 1/4 to 1/2 inch thick, margarine, heavy aluminum foil , each the size of a cookie sheet, salt & pepper

all-purpose flour, hazelnuts, toasted and finely ground, salt and pepper, egg, lightly beaten, milk, butter or 1 tbsp margarine, melted, fresh spinach, rinsed, low-fat cream cheese (if not getting fresh herbs, use the cream cheese with chives), garlic clove, crushed, chopped fresh mixed herbs, olive oil, lemon juice, freshly grated nutmeg, chili powder

frozen phyllo pastry, blanced almonds, sugar, ground cardamom, orange flower water (if you can tsp get it, use water with a dab of orange concentrate), butter, melted

boneless skinless chicken breasts, chopped celery, chopped toasted almond (optional), mayonnaise, cream of mushroom soup (get regular size can), chicken broth (get regular size can), dried breadcrumbs, grated parmesan cheese, frozen tart shells (in freezer section with regular frozen pie shells. they come 8 to a package. we don tsp know if this is th)

smooth peanut butter (i find that jif peanut butter has the best flavor and works the best), butter, powdered sugar, oats, paraffin wax block (optional), semi-sweet chocolate chips (optional, i m not really sure of the size bag to get, but it s the basic, most common size bag of ch) (optional)

coarsely ground heavy beef chuck or 5 lbs ground round or 5 lbs ground beef brisket (ask the butcher for chili grind ), wesson oil or 1/4 cup rendered kidney suet, onions, cumin seeds, commercial chili powder (make sure you get chili powder, not a chili mix or ground chili pepper!), garlic, msg (optional), chili pods, depending on heat level desired (if pods are not available, use cayenne pepper to taste), dried oregano leaves