49 get your Recipes

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

ground beef, chopped lettuce (more or less to your liking, i love lettuce and always add more), chopped tomato (more or less to your liking, i love tomatoes and always add more), cheddar cheese (more or less to your liking, i love cheese and always add more), chopped red onion, taco seasoning (i use el paso, but any will do), ranch style beans (you cant get these everywhere, so you can also use any brand of chilli beans), catalina dressing, doritos

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

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.

mixed olives, pitted (if your supermarket has an olive bar in their deli, this is a great place to get a nice tapenade mixture---using canned or jarred olives, drain), peppadews (or roasted red peppers or sundried tomatoes, rehydrated--your choice), garlic, capers, anchovy fillet, or a touch of paste(optional), squirt of lemon juice, fresh parsley , basil or cilantro(your choice), quality olive oil (omit this if using deli olives..you really shouldn t need it)

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, salt, tomatoes, olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs), grated parmigiano-reggiano (2/3 cup), chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) to use in addition to the cheeses listed above. sometimes i just like to up the cheese quotient, especially on top, where it gets all puffy, chewy and a bit browned around the edges., but it will taste perfect without the additonal cheese....

butter, softened, vanilla extract, brown sugar, molasses, egg, baking mix (bisquick or similar or make your own such as bisquick), unsweetened cocoa powder, ground ginger, ground nutmeg (if you haven tsp tried grating your own, get thee to the market for whole nutmeg! ,-), semi-sweet chocolate chips, granulated sugar , to coat

roll bob evans original flavor breakfast sausage (this is only available in the midwest of the us, but use whatever is your favorite, most lean, breakfast sausage), onion, diced finely, fresh sliced mushrooms (don tsp use canned), optional, flour, butter (the real thing - no margarine allowed in biscuits and gravy), half-and-half...the richness of the gravy is in the cream iness you get with the heavier fat milk products, so i definitely prefer half-and-half or even heavy cream...you re gonna blow the calories anyhow, so why not use the best stuff ! ), a good rich beef or chicken base (yes, you can use either 1 - you will find base in with the bouillon cubes), salt and pepper to your taste, shakes of garlic salt or powder, to your taste

all-purpose flour, plus extra for rolling, unsalted butter, very-cold, cut into 1 inch cubes, salt, granulated sugar (for sweet pies i use 3 tsp), ice water, egg wash for a pie: not necessary, but it helps your top crust to get a glossy finish with a nice golden color., egg yolk, heavy cream , half and half, or milk, mehod, beat egg yolk with milk and brush on the surface of the pie with a pastry brush.

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

basil leaves, pine nuts, garlic cloves, olive oil (may need an extra tbsp or two to get it to your preferred consistency), parmesan cheese (grated )

at the time when christianity was accepted in serbia , many families were baptised and chose their own saint. this is why saint nicholas is celebrated by so many families on the 19th of december. for the orthodox families st. nicholas is a special day with special rituals and prayers, to others it only means a day to be with your family and enjoy lots of food., this st. nicholas bread is traditionally made in orthodox families for the feast of st. nicholas. i heard that in other families a coin is put in the bread and the person who gets the piece with the coin will be rich in the future. i do not believe that this is part of a religious ritual, but i can be wrong., ingredients for the bread, sugar, fresh yeast or 1 package dry yeast (7 g), lukewarm milk, kilo flour (all purpose), salt, sugar, butter, egg yolks, grated lemon peel and some lemon juice, ingredients for the braid, flour, water, little bit salt, how to make the bread, put the (fresh ) yeast in a small bowl together with a tsp sugar and a little bit lukewarm milk. mix and set aside so the yeast can start to work. yeast usually activates between 25 and 28 degrees celsius., take another bowl and beat the egg yolks, add the rest of the milk and stir well., put the flour , sugar, salt, lemon peel and a bit of lemon juice together in a bowl. add the softened butter in small pieces and knead until the mixture has a fine texture., mix the yeast mixture with the milk/egg mixture and add it to the flour. knead everything well until the dough becomes a ball (leaving the bowl clean). put the dough into another bowl, cover it with a damp cloth and put it on a warm place. let the dough rise for 2 hours., after these two hours knead the dough again (shortly) on a floured surface. make a ball again and let the dough rise again for 1 hour., form a round bread and put it on a greased baking tray or use greased baking paper. you can also use a round baking pan, don tsp forget to grease it, make the dough for the braid by mixing 250 g flour, 180 ml water and a pinch of salt together in a bowl. make a soft dough, divide it in three pieces and form 3 rolls. make a braid twice the diameter of the bread. cut the braid in half and form a cross on the bread, use a water/egg mixture to glue it on the bread., bake the st. nicholas bread in a preheated oven on 180 degrees celsius for about 60 minutes.

boneless skinless chicken breast halves, salt and pepper, flour, italian seasoned breadcrumbs, parmesan cheese, egg, milk, butter, olive oil, more parmesan cheese, for sprinkling on top, sliced mozzarella cheese (if you can get it, the soft fresh kind is best, it melts sooooo creamy), your favorite marinara sauce or store bought spaghetti sauce

spaghetti (about 1/2 package), ground beef, browned and drained, tomato sauce , of your preference (1 jar), onion, finely chopped, minced garlic (i use the 1 you get at the store on a jar), milk , of your preference (i use skim ), salt, cream cheese, velveeta cheese, chopped in small cubes (1/3 cup if you re a real cheese lover), parmesan cheese (optional)

fresh bananas (use large banana s or 3 small), frozen strawberries (i use a berry blend, strawberries, blueberries, raspberries), non-fat vanilla yogurt (i use silk, vanilla soy yogurt, and 1 cup is the equiv. of 1 small yogurt), vanilla-flavored soymilk (just add soy milk until you get a good consistency for your shake, make it a little thin), splenda sugar substitute (1/2 tsp. splenda or 1/2 tsp. sugar or 1/2 tsp honey), ice cubes

lean , cubed meat (buffalo, venison, beef, pork), yellow onions, your favorite beer, red kidney beans ., boiled & peeled white potatoes., tomato sauce, cooked pearl onions ., preferred chili seasonings (carroll shelby s)., diced , pickled jalapeno peppers., habanero peppers finely diced.do not get juice on private parts , hands or in eyes

oats -- steel cut, pearl barley, raisins , seedless -- organic if you can get some, dried fruit -- dates, or others, cinnamon, water, soy milk -- or oat milk, rice milk, your choice, maple syrup -- to taste

kitchen witch s wings #17, living in the wing capital of the world is nice! wings are everywhere - all different kinds , made all different ways, with all different dipping sauces to go with them., we get a kick out of the buffalo wing recipes that are on line - too bad they don tsp know what a real buffalo wing is, when i was running the deli a few years back i would make various types of wings - always a big hit . and of course i ve got dozens of original wing recipes that i ve come up with. this is 1 of them - and i hope you get a chance to try them., this is recipe #17 - quite popular, also cut down for home use, using your processor , whirl 3 - 4 heads (not cloves) of garlic with 1 cup vegetable oil. add 1/2 - 1 tsp tabasco sauce (or to taste)., toss wings in mixture coating well ., in shallow dish combine 1 cup fresh grated parmesan with 1 cup italian-style breadcrumbs (which i always made homemade) and a few grinds of black pepper from the pepper mill., coat the wings in the breading (coat well) and place on lightly oiled baking sheet in single layer (i used olive oil for the sheet)., any leftover oil mixtrue was drizzled over the coated wings and any leftover coating was pressed into the wings., baked in preheated 375* f. oven for 45 - 60 minutes depending on the size of the wings used., depending on personal taste you can use any number of dipping sauces - i like my parmesan marinara with these .