45546 in s Recipes

Sugar, All-purpose flour, Cocoa or hershey s special dark, Baking powder, Baking soda, Salt, Eggs, Milk, Vegetable oil, Vanilla extract, Boiling water, Creamy vanilla ready -to-spread frosting or homemade, Mounds sweetened coconut flakes, (tinted ), Assorted hershey s easter candies (jolly rancher jelly beans, cadbury s mini eggs candy, hershey s candy-coated milk chocolate eggs, hershey s mini robin eggs, hershey s kisses brand milk chocolates), Twizzlers strawberry twists

Dinner roll , muffin ( baked in muffin tin, i bought them in our grocery store s bakery), Mayonnaise or mustard, Deli turkey (your child s favorite) or 1 -2 slice deli chicken (your child s favorite) or 1 -2 slice deli ham (your child s favorite), Cheese (your child s favorite)

Eggs, White sugar, Bourbon, Rum, Half-and-half cream, Ground nutmeg , or amount to taste, Heavy whipping cream

Natural-style peanut butter, divided (such as smucker s natural chunky, laura scudder s old fashioned nutty or adams 100% natural crunchy), Brown sugar, Butter, melted and divided, Eggs, lightly beaten, All-purpose flour, Baking powder, Salt, Powdered sugar, Vanilla, Milk, Peanut butter morsels (optional) or 1 cup semi-sweet chocolate chips (optional)

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.

Avocado, peeled, pitted and cut into thin slices, Italian dressing, Mayonnaise, Bread, toasted (oatmeal or whole wheat is best), Provolone cheese (whatever your preference. mom s original recipe called for american) or 4 slices gouda cheese (whatever your preference. mom s original recipe called for american) or 4 slices gruyere (whatever your preference. mom s original recipe called for american) or 4 slices swiss cheese (whatever your preference. mom s original recipe called for american), Ripe tomato, sliced into 8 slices, Alfalfa sprout

Active dry yeast, Water (110-115 degrees ), Flour, Kosher salt, Fresh ground pepper, Garlic cloves, minced, Olive oil, plus extra for brushing and kneading, Sugar, for the topping, Cheese , any that you like, Pizza sauce (or any sauce that you like, it s up to you!) or 1 cup alfredo sauce (or any sauce that you like, it s up to you!) or 1 cup garlic, sauce (or any sauce that you like, it s up to you!)

Cubed french bread, crusts removed, Butter, melted, White sugar, Cocoa powder, Cinnamon chips, Whole milk, Cream, Kisses milk chocolates, Eggs, beaten, Cinnamon chips, Cream, Sugar

Half-and-half, Almonds , whole roasted with skin, Almonds, coarsely chopped, Unsalted butter, All-purpose flour, Whole milk, Manchego cheese, finely shredded (or other mildly nutty semi-aged sheep s or cow s-milk cheese) or 3/4 cup gouda cheese, plus, Manchego cheese, finely shredded or 2 tbsp gouda cheese, Nutmeg, freshly grated, Fresh ground pepper, Cauliflower, cut into 1 1/2-inch florets, Onion, finely chopped, Paprika (pimenta de la vera- smoked spanish )

Kosher salt, Pico piquin seasoning (see chef s notes, below), Lime wedge, By-2-inch cubes watermelon plus 1 slice for garnish, Freshly squeezed lime juice, Hibiscus concentrate (see chef s notes, below), Hot sauce , such as tabasco, Tajin regular snack sauce (see chef s notes, below), Ice cubes, Lager , such as dos equis

Chicken breast halves, skin on, bone in, Coarse salt, Fresh ground pepper, Sweet butter, Onion, chopped fine, Cayenne pepper, chopped (if it s old, it s not real anymore) or 1 tsp cayenne pepper (if it s old, it s not real anymore) or 1 tsp paprika (if it s old, it s not real anymore), Garlic cloves, chopped fine, Scallions (chopped, green and white parts ), Baby spinach, stemmed and washed (roughly 1 lb), Fresh orange juice, Fresh lemon juice, Bourbon, Fresh apricot, peeled and chopped, Raisins, Nutmeg, preferably fresh grated

Smoked salmon (thin slices), Ham , deli sliced, thin, Iceberg lettuce, Turkey , deli sliced, thin, Bread , of choice, Brown mustard

Dried corn husks, Lard or vegetable shortening (i used . it adds flavor. it s not that bad once in a while, it s a saturated fat yes, but vegetable shortening is a trans fat, and i think that s worse for you. you can render your own using the cut off fat from pork roast and pork chops. do not use salt pork or bacon - ask your butcher for about 1 1/2 lb of pork fat), Baking powder, Blue corn meal ( is coarser than yellow, but if you want to make yellow tamales, get masa harina for tamales), Water, Chicken stock, preferably homemade, Salt, Poblano chilies, seeded and cut into a small dice, Fresh or frozen corn (thawed if frozen ), Monterey jack cheese , cut into a small dice

Unsalted butter, Louisiana jumbo lump crabmeat, Seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), Worcestershire sauce (recommended : lea and perrins), Blanched asparagus, sliced into 1/8-inch pieces, Asparagus tips , 2 inches long, sliced lengthwise, Salt, Ground white pepper, Lemon juice, Extra-virgin olive oil, Grated parmesan, Fine french bread crumbs, Louisiana oysters on the half shell, Fine french ef = http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 703 715 >bread crumbs, Grated parmesan, Melted unsalted butter, divided, Ground paprika, Diced yellow onion, Minced shallots, Bay leaf, Whole-leaf dried tarragon leaves, Salt, Ground white pepper, Ground cayenne pepper, Crab stock, Dijon mustard, Whipping cream, Sliced green onions, Louisiana jumbo lump crabmeat, Egg yolk, Sliced green onions, Salt, Ground black pepper, White vinegar, Vegetable oil, Red wine vinegar, Creole mustard (recommended : zatarain s), Sweet paprika, Minced fresh garlic, Salt, Dried whole-leaf oregano, Granulated white sugar, Olive oil, Cucumbers, Cracked louisiana crab claws, Fresh jalapeno pepper, Egg yolk, Salt, Granulated white sugar, Lemon juice, Creole mustard (recommended : zatarain s), Dry mustard powder (recommended : coleman s), White vinegar, Minced fresh garlic, Vegetable oil, Sliced napa cabbage, Sliced red cabbage, Grated carrot, Sliced green onions, Chopped flat leaf parsley, Water, Lemon, Salt, Peeled louisiana shrimp, Unsalted butter, softened, Shelled pistachios, Salt, Chopped lime zest, Lime juice, Drops hot pepper sauce (recommended : tabasco), Louisiana drum fish fillets, about 1/2-inch thick, Seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), Clarified butter, Unsalted butter, Peeled louisiana shrimp, Shrimp stock

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.

Varied kinds of lettuce ., Parsley without stem, Jicama cut in small cubes (it s a fruit, if you can tsp find it substitute for cucumber., Panela cheese (it s a soft, and light kind of cheese, (you can substitute for any kind of soft flavor cheese), Carrots cut in juliane, Fried tortilla cut in juliane (you can by the selection of tortilla chips for salads), Sliced avocados, Canned chipotles, Coriander leaves, Diced garlic, Lemon juice, White vinegar, Extra vigin olive oil, Broth, Salt, Mustard, Maggi seasoning sauce

Cooked egg noodles or 1 (12 oz) package macaroni, Hamburger, Onions, chopped, Chopped green pepper, Chopped garlic, Tomato soup, Mushroom soup, Worcestershire sauce, Sour cream, Canned mushrooms , including juice (sliced or stems and pieces), Salt, Pepper, Sugar, Almonds, Breadcrumbs, Melted butter

I fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., Turns around the pan in a slow stream ) extra-virgin olive oil, Crushed red pepper flakes, Flat fillets of anchovies, drained, Garlic, crushed, Bay leaf, fresh or dried, Celery ribs, chopped, Onion, chopped, Good quality dry white wine ( i am sure even beer works), Chicken stock, Chunky style crushed tomatoes, Fresh thyme, leaves removed (about 1 tbsp), Handful flat-leaf parsley, chopped, Cod, cut into 2-inch chunks, Salt and pepper, Shrimp , ask for deveined easy-peel or peel and devein, Sea scallops, Raw mussels , scrubbed, A loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.