35 have time Recipes

masa flour (loose packed), salt, water, tip... you can add some chopped cilantro and a bit of lime juice to the dough for an even better flavor, in a bowl mix ingredients until the dough comes together about 2 minutes ., if the dough feels dry add a tbsp of water at a time. you want to knead it a bit... for a minute or so. it will be the consistency of sandy play dough., divide dough into 16 parts. cover with a damp towel. if you have a tortilla press, line it with 2 sheets of plastic wrap. place each ball between the plastic wrap and press until tortilla measures about 5 to 6 in in diameter. peel plastic wrap carefully. if it tears just press together again to seal. if you are careful, it just peels off., if you don tsp have a tortilla press do what i do and roll the balls between 2 sheets of plastic wrap using a rolling pin., preheat a skillet on medium -high. you may want to heat 2 skillets if you can work quickly like i did to speed the process up a bit. cook tortillas 1 a at a time for 50 seconds or so ., turn on second side and cook for an additional 50 secs or so., cover tortillas...i usually cover with plastic wrap so that the heat steams them up a bit and they do not dry out. use in your favorite dish...enchiladas tacos, etc.

boneless beef top sirloin, cut into big chunks, onion, quartered, garlic , slightly smashed, salt and pepper, vegetable oil, tomatillos, husked and quartered, onion, quartered, garlic, peeled, jalapeno, roughly chopped, juice of 3 limes, chopped cilantro, salt, corn tortillas (homemade if you have the time), chopped onions, chopped cilantro, sliced radishes, limes

red potatoes (key ingredient for this, as they are much moister than russets), each wrapped in foil and baked until done (400 degrees for about 1 hour, just until soft when gently squeezed). when done, remove from foil and let them set out to cool down enough to handle, or make them ahead of time and keep in refrigerator (once cooled) until ready to use., smoked ham, cubed into bite size pieces (ask the deli to slice a 3/4 slice of smoked ham if you don tsp have any ham leftovers to use - be sure to use smoked, not honey, ham), tb butter, tb flour, teapsoon garlic powder (don tsp use garlic salt since there s plenty of salt in the ham and butter - you can mince a couple fresh garlic cloves, if you prefer), crazy mixed-up salt (about 1 tsp), pepper (about 1/2 tsp), half-and-half (gives you a richer sauce than milk), grated gruyere cheese, grated velvetta cheese, some thin butter slivers for topping

boneless skinless chicken breasts, chopped onion (i use sweet ), minced garlic (or 1 tbsp. fresh , smashed), olive oil, red curry paste (i used more, but it was very hot, so use to your taste) (if you don tsp have paste, mccormack makes a red curry powder now), chicken broth, coconut milk (i used a taste of thai - lite), red bell pepper, chopped (i used fire roasted, jarred, this time because i didn tsp have a raw 1, i prefer the brightness of the fresh, but either will do), chopped fresh mushrooms (i used 4 large white), fresh chopped basil (about 1/2 cup), cooked jasmine rice (or long grain white, whatever you like)

ground beef, garlic cloves, minced, taco seasoning (or homemade ), refried beans (again , homemade is great if you have the time), cream of mushroom soup, salsa , of your choice plus 1/2-3/4 cup additional, shredded cheese (i use cheddar and a colby jack blend, then throw some crumbled queso fresco on top for good measure), sliced jalapeno (optional), sliced black olives (optional)

dried fruit compote with sambuca, this quick compote is a good choice for a winter dinner when you have little time to cook but want to make an impression. you can prepare it ahead (it s better made ahead), then spoon it over store-bought ice cream to create an original and memorable dessert. i also like it with blue cheese at the end of a meal, especially if there s a dessert wine on the table., dried peaches or nectarines, cut into 1/4-inch-wide strips, dried pears , cut into 1/4-inch-wide strips, dried apricots, cut into 1/4-inch-wide strips or quartered, golden raisins, dried cherries, water, sugar, cinnamon stick, lemon zest strips, fresh lemon juice, sambuca or other anise liqueur

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

count) package refrigerated crescent dinner rolls (or you can make your own if you have the extra time), cubed ham (or you can just cut up sliced ham into pieces), eggs, sour cream, shredded cheddar cheese, salt, pepper

frozen chicken wings, garlic pepper, season salt, accent seasoning, butter, minced garlic in olive oil (fresh if you have the time), fresh, shredded parmesan cheese

ginger snap crumbs, powdered sugar, butter, melted, cheesecake, cream cheese, vanilla sugar (if you have the time, directions below), cornstarch, vanilla extract, eggs, eggnog, nutmeg, cinnamon, rum sauce, dark brown sugar, vanilla sugar, flour, cream, dark spiced rum, vanilla sugar - add a whole vanilla bean to your sugar bowl and cover tightly for at least 24 hours.

beef stew meat, cubed (not too small because they will get so tender they will fall apart), white pearl onions, shallots, diced fine, carrots, cut in 1-inch pieces (very large carrots you can also cut lengthwise first and then in 1-inch pieces if necessary), celery ribs, cut in 1-inch pieces, celery rib, dice fine, celery leaves, chopped, parsnip, cut in 1-inch pieces, red potatoes, cut in half, cremini mushrooms, cut in half, peas (frozen are fine), diced tomatoes , i have used this a couple of times to try and it is ok, but i prefer it without (optional), beef stock , keep a little extra on hand as you may need a little more to achieve the consistency you like (available right in your grocery store or homemade), red wine (i like a cabernet), flour (to dredge the beef), kosher salt (to dredge the beef), pepper (to dredge the beef), paprika (to dredge the beef), vegetable oil (not olive oil to saute the beef), butter, garlic cloves, minced, dried parsley, fresh parsley , as a garnish, dried thyme, dried basil, dried rosemary, worcestershire sauce, bay leaf, salt, pepper

salad leaves (italian style , chose a packet which includes e.g. green oak leaf, lollo rosso and apollo), mozzarella cheese, thinly sliced, tomatoes, halved (or sliced if you have the time or patience), yellow pepper, de-seeded and sliced, black olives (optional), chopped basil (optional), lemon juice, olive oil, sun-dried tomato (finely diced ), salt & freshly ground black pepper

green capsicum, finely chopped, french beans, finely chopped, cauliflower, finely chopped, onions, finely chopped, carrots, finely chopped, green chilies, finely chopped, cornflour, all-purpose flour, chili sauce, ginger-garlic paste, bread, sesame seeds, oil, to deep fry, pizza cheese, grated (if you dont get this, you can use any processed cheese)