6082 have ever tasted Recipes

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

elbow macaroni, tuna in water, drained and flaked, hard-cooked eggs, chopped, tomatoes, finely chopped, white onion, finely chopped, cucumber, finely chopped, creamy salad dressing (such as miracle whip), milk, white sugar , or to taste, prepared yellow mustard, ground black pepper , or to taste, salt , or to taste

whole chickens, kosher salt or 1/2-1 tbsp sea salt, pepper (freshly ground is better )

elbow macaroni, cream cheese, sour cream, yellow onion, chopped, havarti cheese, muenster cheese, extra sharp white cheddar cheese, breadcrumbs, garlic powder

french bread dough, onion, chopped (amount - your preference), shredded cheese (i usually use a mixture of at least two of the following: mozzarella, swiss, provolone, cheddar), sliced ham (i have used both deli and pre packaged meats) or thinly sliced chicken (i have used both deli and pre packaged meats) or thinly sliced turkey ( i have used both deli and pre packaged meats) or thinly sliced pepperoni (i have used both deli and pre packaged meats), cooked bacon (maybe even try mushrooms or chopped green peppers)

boneless chicken breast halves (i usually just use boneless, skinless breasts,have made up to four whole pieces before), eggs, beaten, fine dry breadcrumb, parmesan cheese, basil or oregano or italian seasoning, if desired (to your own taste), your favourite pasta sauce (we like healthy choices garlic lovers with fine herbs, you can also use 1 14 oz. can of tomato sauce), shredded mozzarella cheese (or more !), parmesan cheese, for sprinkling if desired

pineapple chunk (fresh if you have it), ice, squeeze lime juice, sugar, to taste (can use splenda , but it s not as good) (optional), lime (to garnish )

pork chops, all-purpose flour (i am not really sure the amount of the flour, i add 2 handfuls), onion soup mix, olive oil (i have used both, but adds a better taste) or vegetable oil (i have used both, but adds a better taste)

dry- roasted almonds, almond oil (if you don tsp have -use a neutral tasting oil with a drop or two of almond extract), premium unsweetened cocoa powder, premium unsweetened cocoa powder, brown sugar, chili powder

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

melted butter, sugar, molasses, sour milk or 1 cup buttermilk, baking soda, flour, ginger, cinnamon, salt

peanut butter, honey, flour tortillas, bananas, chocolate chips

all-purpose flour, baking powder, sugar, salt, melted butter, eggs, milk

butter, sugar, beaten egg, buttermilk, club soda, salt, bisquick biscuit mix

olive oil, ground sirloin, tomato juice, tomato sauce, water, instant minced onion, chili powder, celery flakes, salt, oregano leaves, garlic powder, ground cumin, powdered mustard, curry powder, garlic salt, ground red pepper, green chilies (mild), drained/chopped, chopped, canned hot jalapeno peppers (opt)

mayonnaise, sour cream, seafood cocktail sauce or 4 oz chili sauce, diced fresh ginger (more or less to taste, can have a kick to it with more), sugar or 1 -2 tbsp corn syrup, drop tabasco sauce or 1 -2 tsp datil hot pepper sauce (to desired heat level)

carrots, chopped (i often use the little baby carrots for quickness), green peppers, chopped, celery, chopped, green onion, chopped, green beans (i like french cut frozen or 2 cups fresh , but you could use 2 cans of green ), tomatoes, chopped (i prefer 3 cups of fresh tomatoes peeled and chopped if i have time), vegetable soup mix (optional, can be added toward the end of simmering.. more calories , carbs and sodium and may not be ), beef bouillon (optional... but can use vegetable flavor too), water (or to quantity desired), salt and 1/2 tsp pepper, to taste, oregano, herbs , and spices to your personal taste, red hot sauce (start with only a bit and add to taste!)