317 give away Recipes

frozen spinach, thawed, drained , and squeezed between paper towels until dry, mayonnaise, sour cream, cream cheese, softened, onion powder (give or take to personal taste), garlic powder (give or take to personal taste), chives (a couple of pinches), parsley (a pinch), black pepper, celery salt (a pinch), dill weed (a pinch), count) package 10-inch flour tortillas

couscous, uncooked, chicken broth, olive oil (to cut calories, i prefer to use the fat-free spray butter , gives the taste without the fat and ca) or 1 tsp butter (to cut calories, i prefer to use the fat-free spray butter , gives the taste without the fat and ca), salt , to taste

whole wheat bread, mozzarella cheese (about a handful), onions, baby carrots, crushed red pepper flakes (give or take a little), basil (give or take a little)

flaked coconut, sugar (grounded ), egg whites, flour, baking powder, salt, vanilla extract, pink food coloring (or enough to give desired color) or 1/2 tsp red food coloring (or enough to give desired color)

how to wrap a tamale, time required : 2 minutes per tamale, how, sort the husks, go through the corn husks removing any debris. separate the larger usable pieces from the smaller bits and pieces. save the smaller pieces for later., soak the husks, place the husks into a large bowl. cover husks with warm water. set a heavy item (like a heavy bowl) on top of the husks to keep them submerged., prepare the husks, husks from the water and pat dry. place into a covered dish or a large plastic bag to prevent from drying out. use only the larger and medium sized husks for the tamales. the smaller ones can be used later for ties or patches. when looking at the husk, they have a narrow end, a broad end, and 2 long sides., adding the dough, lay a husk on a flat surface. place 1-2 tbsp of dough onto the husk. when spreading the dough , leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end. spread the dough to the edge of 1 of the long sides and 2 inches away from the other long side. try to keep the dough approximately 1/4 to a 1/2 inch thick., spread about a tbsp of filling down the center of the dough ., folding, locate the long side with a 2 inch space with no masa. fold that over, slightly overlapping the other side so the edges of the dough meet. wrap the extra husk around the back., then fold the broad end over the top and then the longer narrow end over the broad end., tying, create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. use these to tie across the middle of the tamale to hold the flaps down., steaming, tamales upright in a steamer. you can buy large steamers made just for this purpose. you may have something else you can use to create the same effect. the key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water., steam for about 90 minutes

boneless pork (leg pc. or low fat piece like i do), vinegar (give or take a little, use as much as reqd to grind the spices to a smooth paste), salt, garlic clove (pod), ginger, dried red chilies, cinnamon, black peppercorns, cumin seed, turmeric, fenugreek seeds, oil, onion, bay leaf

angel hair pasta (smart choice by ronzoni is awesome), garlic cloves, finey chopped, extra virgin olive oil ( ), butter (i use smart ballance instead for a healty touch), chopped fresh parsley (give or take according to your taste, must be fresh, not dry), grape tomatoes (optional), portabella mushroom (optional), fresh grated parmesan cheese

water, onion, peeled and finely chopped, garlic clove, peeled and minced, chile, seeded and minced, ground cumin, curry powder, salt, shelled edamame (give or take, mine was the last bit of a frozen bag), diced tomatoes, eggplant, extra firm tofu, cubed (give or take ( again, leftover), half-and-half (pick your dairy of choice)

lamb (bone-in is most authentic and gives the dish the best flavor) or 1 lb mutton (bone-in is most authentic and gives the dish the best flavor), cinnamon, cumin powder (optional) or 1/2 tsp turmeric powder (optional), salt, black pepper, bulgur wheat (rice or other grains may also be experimented with) or 3 -4 cups cracked wheat (rice or other grains may also be experimented with), butter (optional), milk, sugar, honey, lemon juice, fried onions

new potatoes , scrubbed, shelled broad beans (1 lb 12 oz young broad beans in the pod, to give you about), fresh young asparagus, shelled young peas (14 oz young peas in the pod,to give about), prosciutto , sliced into ribbons, mixed salad greens, pecorino cheese, shaved, watercress, roughly chopped, extra virgin olive oil, cider vinegar, sugar

sliced chestnut/ cremini mushrooms, extra-virgin olive oil, maldon/kosher salt or 1 1/2 tsp table salt, garlic, minced, lemon , zested and juiced, fresh thyme stripped to give 1 tsp leaves, linguine, fresh parsley, leaves chopped , to give 1/2 cup, freshly grated parmesan , or to taste, freshly ground black pepper

mayonnaise, wasabi paste, drops sesame oil, soft flour tortilla wrap, carrot, peeled and cut into matchsticks to give 1/2 cup, quarter cucumber , halved lengthways, seeded and cut into matchsticks to give 1/2 cup, tuna , sliced into 1/16 by 3/4-inch rectangles, white crabmeat, mayonnaise, wasabi paste, drops sesame oil, avocado, shredded iceberg lettuce, squeeze lemon juice, soft flour tortilla wrap

buddig (or any brand ) dried beef slices, cream cheese, softened, real mayonnaise (do not use miracle whip salad dressing - too sweet), sour cream, sweet onion, diced very finely (i have also used 4 ot 5 green onions or scallions when they are in season and not so strong - gives nice color - use the whites and a good part of the greens), dill weed, dried parsley flakes, celery salt, garlic powder, onion powder, plain bagels, halved and toasted , then each half cut into 8 wedges (using flavored bagels adds an interesting taste - i ve used garlic, cheddar, swiss, asiago, jalapeno, onion, everything , etc...lots of variety possible)

corned beef (give or take), cooked potatoes (give or take), diced onion, garlic, mashed, olive oil

pork steak , but the pork meat cut into thin strips (fat trimmed away) or 1 lb ground beef or 1 lb seasoned pork sausage or 1 (8 oz) package precooked shrimp (small or medium size), head cabbage, shredded, carrot, shredded, green bell pepper , cut into thin strips, onion, chopped, minced garlic, shredded gingerroot, egg roll wraps, vegetable oil (for deep frying), cornstarch, soy sauce, grandma molasses ( robust flavor ), jarred sweet and sour sauce (for dipping ), water (for sealing egg rolls)

chicken stock (*alternatively you can make your own stock from the unused turkey parts ), wild rice, butter (1 tbsp for rice and 3 tbsp for sauteing), sausage, casing removed, granny smith apples, peeled, cored and small diced, white onion, chopped, olive oil , if needed (approximately as needed to keep the pan oiled), liver , blood vessels removed (we used rabbit for the episode, but you can use turkey and/or chicken s), stalks celery, roughly chopped, chopped fresh thyme leaves (from about 5 or 6 large sprigs), fresh sage leaves, minced, chopped fresh marjoram leaves (from about 5 or 6 large sprigs), chopped fresh parsley leaves, salt and pepper, eggs, beaten, olive oil, fresh marjoram, leaves stripped from the stems, anise seed, fresh parsley leaves cut off (and stems reserved for the gravy - below), salt, black pepper, turkey , breast and legs cut away from bones and tendons removed and soaked in cold water with kosher salt (buy the breast and legs pre-boned or ask your butcher to do it), olive oil, garlic, lightly crushed with the side of a knife blade, then minced, shallot, minced, sage leaves, minced, bay leaf, ale (such as samuel adams boston lager), chicken stock (or turkey stock you have made), butter (1 stick or 8 tbsp), all-purpose flour, salt and freshly ground black pepper, special equipment : kitchen twine, leftover turkey parts, water, quartered onion, carrot, cut into chunks, celery stalk, cut into chunks, salt, peppercorns, sachet d epices containing : 1 handful parsley stems, a bay leaf, and 5 or 6 thyme sprigs

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.