1035 good used Recipes

penne pasta (use barilla brand!), boneless chicken breasts, classico alfredo with sun dried tomatoes, chopped frozen spinach, diced italian tomatoes, salt and pepper, to taste

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.

good-quality vegetable oil or 1/4 cup butter, honey, egg, beaten, carrots (i use both) or 3/4 cup apple, grated (i use both), bananas, mashed, self-rising flour, raisins or 1/2 cup dried cherries or 1/2 cup cranberries or 1/2 cup prune, lemon zest or 1 tsp orange zest, finely grated and chopped

good quality thin crust frozen sausage pizzas (i use tombstone or jacks pizzas), sliced mushrooms, sweet onion, diced, green bell pepper, diced, fresh tomato, sliced thin

good quality vodka ( i usesmirnoff blue label), orange liqueur ( i use cointreau), squeeze fresh lime, cranberry juice, orange peel to garnish

good sized onion, garlic-infused olive oil, salt, chopped tomatoes, heavy cream (i used whipping), penne rigate or 1 kg other short ridged pasta (rigatoni), vodka, unsalted butter, parmesan cheese , for grating at the table

good quality thick mayonnaise (use hellman s or best foods, not the thin runny stuff), dill relish, well drained, sweet relish , well drained,to taste,starting the smaller amount and increasing to taste, diced onion, more to taste, garlic, pressed or finely minced, chopped fresh parsley leaves, minced drained capers, fresh lemon juice , to taste, worcestershire sauce, dry mustard or 1 -2 tsp dijon mustard, tabasco sauce, salt & freshly ground black pepper

good cooking apples (we use granny smith or gravenstein), apple cider vinegar, water, sugar (about 4 cups, see cooking instructions), salt, cinnamon, allspice, grated lemon , juice and rind of

good beef tenderloin, sliced paper thin, fresh tofu, shiitaki mushrooms, onion or 2 leeks, fresh spinach, beef suet (optional), udon noodles or 1/2 package vermicelli, soy, sake (rice wine), sugar, soup broth with a bit of dashi (or substitute beef bullion), dipping sauces, raw organic egg for each person, broken and slightly beaten into small individual bowls, japanese sesame dipping sauce (also used for shabu shabu) called shiro neri goma (see my recipe) poured into small individual bowls.

good quality bittersweet chocolate (do not use chips!), heavy whipping cream, frozen raspberries , without syrup, granulated sugar (approx .), freshly squeezed lemon juice, salt, sponge cake, any flavor ,that has been baked in a sheet pan,jelly-roll style, your favorite flavor ice cream, egg white, warmed to room temperature, granulated sugar, light corn syrup, water, sugar

good chicken stock, rice , i prefer short-grain but long-grain works too, garlic cloves, crushed, fresh shiitake mushrooms, stems removed and sliced (soaked in hot water for 20 minutes also stems removed and sliced) or 12 dried shiitake mushrooms (soaked in hot water for 20 minutes also stems removed and sliced), grated ginger, sliced chicken breasts (you can also use cooked chicken, shredded or chopped), chopped pak choi (or a mix of these two) or 2 cups leeks, chopped in fine rings (or a mix of these two), soy sauce , to taste, oyster sauce , to taste, salt , to taste, white pepper , to taste, fresh coriander leaves, green onion, chopped, tea marbled egg, chopped fresh spinach leaves, chopped chile, egg , thin omelet, cut in fine strips, sesame oil, soy sauce

good thick-cut bacon, unsalted butter, diced yukon gold potato, chopped yellow onion, minced jalapeno pepper or slices, extra-large eggs, milk or cream, kosher salt, freshly ground black pepper, chopped green onions (use tops & bottoms), diced bell peppers, extra-sharp cheddar or cheese of your choice, diced, plus extra grated cheese, for garnish

good sandwich bread (i prefer a whole grain country type loaf), shredded fontina cheese (more or less to taste), sliced mushrooms, chopped fresh sage leaf (or 3/4 tsp dried ), salt and pepper, butter (divided use )

good quality chicken broth (see my kittencal s best chicken stock/broth (crock pot option)), fresh ground black pepper (or to taste), lemon zest (or the zest from 1 lemon), sliced escarole (or use spinach), uncooked orzo pasta (or use 1 cup cooked rice added in at the end), grated parmesan cheese (more for sprinkling ) (optional), extra lean ground beef, ground pork (or use 1/2 lb ground beef), fresh minced parsley, egg, slightly beaten, garlic cloves, minced, green onion, finely chopped (use white part only ), dry breadcrumbs, grated parmesan cheese, seasoning salt or 1/2 tsp white salt, fresh ground black pepper

good quality bread (thick slices), crunchy peanut butter, caster sugar (i use 3 tsp per slice of bread) or 6 tsp vanilla sugar (i use 3 tsp per slice of bread)

good olive oil, chopped yellow onions (2 small), diced small white potatoes, chopped fennel (1 large bulb), kosher salt, freshly ground black pepper, good white wine, tomatoes, chopped, seafood stock (recipe follows) or store-bought fish stock, chopped garlic (3 cloves), saffron threads, shrimp, shelled and deveined (use the shells for the stock), halibut and bass fillets, cut in large chunks, mussels, cleaned, pernod, grated orange zest, toasted baguette slices, buttered and rubbed with garlic

use any left over meat (chicken, beef, or pork, barbecued is good to use, cabbage, ketchup, salt to taste, brown sugar

good-sized peaches or use 8 canned-peach halves, sugar, orange juice, lemon juice, apricot brandy