44399 hot citrus compote Recipes

atlantic salmon fillets, citrus dressing of choice ( kraft s signature mandarin orange or raspberry vinaigrette works well), mix greens ( spring mix), oranges, peeled, sliced into 8 wedges each, red peppers , cut into 16 slices each, sunflower seeds, lemon cut into 4 wedges, dressing

flake salt , such as maldon, or coarse salt, citrus zest (any kind )

lemons, halved, limes, halved, orange, halved, crushed red pepper, unpeeled, large fresh shrimp, fresh orange juice, grapefruit juice, pineapple juice, fresh lemon juice, fresh lime juice, lemon, sliced, orange, sliced, lime, sliced, grapefruit, sliced, dried crushed red pepper, lettuce leaves, louis sauce, garnish: citrus fruit slices

spring mix salad greens, refrigerated citrus salad, red pears, thinly sliced, king arthur unbleached all-purpose flour, sea scallops, butter, olive oil, balsamic vinaigrette

chicken wings, vegetable oil, garlic, crushed, hot paprika, ground cumin, ground turmeric, ground coriander, grated lime rind, chili powder, hot curry powder

chicken wings, olive oil, hot paprika, ground cumin, ground turmeric, ground coriander, chili powder, curry powder, hot, lime rind, grated, garlic cloves, crushed

low-fat chicken hot dogs or 4 turkey hot dogs, onion, chopped, yukon gold potatoes, olive oil, minced garlic, salt and pepper, cayenne (optional) or seasoning salt (optional) or red pepper flakes (optional) or bell peppers (optional) or taco seasoning (optional), cheese (optional) or ketchup (optional) or mustard (optional) or hot sauce (optional) or relish (optional) or sour cream (optional)

extra firm tofu, vegetable oil (more or less ), chopped red onion, garlic cloves, minced, jalapeno peppers, seeded and chopped, low sodium vegetable broth, soy sauce, lime juice, hot mung bean paste or 1 tbsp hot sauce, szechwan chili sauce or 1/2 tbsp any hot sauce, lemon-pepper seasoning, powdered ginger, white mushrooms, sliced, ripe plum tomatoes, peeled and chopped coarsely, wakame seaweed (dried seaweed) (optional), ramen noodles (optional)

apple cider vinegar, hot sauce (franks red hot , or tabasco, or your favorite hot sauce), cayenne pepper, lemon juice, sriracha sauce (optional, use to taste), chili , peper (optional, use to taste), garlic powder (optional, use to taste)

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...

vegetable broth, orange , zested, minced garlic, onion, sliced, baja citrus marinade (recommended : mccormick), red snapper fillets, low-sodium black beans, drained, prepared pico de gallo, diced tri-peppers, caesar dressing, freshly chopped cilantro leaves

refrigerated citrus fruit salad, drained, fresh lime juice (about 1 lime), honey, chopped fresh cilantro

frozen citrus beverage concentrate (such as five-alive), thawed and undiluted, water, olive oil, salt, celery seeds, mustard seeds, pepper, cabbage, cut into 8 wedges

citrus vinaigrette, tuna steaks, vegetable cooking spray, loosely packed torn boston lettuce, loosely packed torn fresh spinach leaves, sliced radicchio, loosely packed torn curly endive, sliced mushrooms, cherry tomato halves, sweet red pepper, seeded and cut into thin strips, alfalfa sprouts, green onions

citrus dipping sauce, butter, chopped fresh shiitake or button mushrooms, napa cabbage, finely shredded, chopped green onion, shredded carrot, chopped fresh cilantro, minced fresh garlic, grated fresh ginger, dark sesame oil, salt, egg white, lightly beaten, fresh lump crabmeat, drained, potsticker wrappers, vegetable oil

hot dogs (weiners cut into 1-inch lengths), head cabbage, roughly chopped, onion, chopped, tomato sauce, salsa , chunky, sugar, granular, hot pepper, sliced (mild banana peppers from a jar), hot pepper sauce (i use frank s), olive oil (or vegetable oil), hot dog buns, tap water

hot dog buns or 6 hoagie rolls, split, unsalted butter, melted, poppy seed, poppy seed, all-beef hot dogs (vienna beef is recommended), dill pickle spears (claussen kosher dill is recommended), tomatoes , wedges, yellow mustard (frenchs or plochmans is recommended), sweet relish, white onion, finely chopped, pickled hot green chili peppers (vienna sport peppers) or 6 pepperoncini peppers, celery salt , to taste