1655 joani don know call Recipes

pork spare rib cuts (normal spare ribs cut across into 2), spicy italian pork sausage - cut into inch long chunks, plain canned tomato sauce or 2 tbsp canned tomato paste, chopped garlic, wine glass dry white vermouth, hot chili flakes or red pepper flakes (or to taste), anchovy fillets - drained, a cup pitted green olives - bashed with the flat side of a cleaver, capers- rinsed and drained, water or light unsalted chicken stock, level tsp sugar or to taste, olive oil

grated parmesan cheese, shredded mozzarella cheese, mayonnaise, garlic, minced, artichokes, drained and finely chopped, green onions, chopped, assorted crackers

chicken drummettes, flour, cayenne pepper, paprika, salt, pepper, unsalted butter, melted, red hot cayenne pepper sauce, tabasco sauce

vanilla frosting, orange food coloring, yellow cupcakes baked in orange foil liners, orange fruit gems, black decorating icing, blue and brown m &m s brand mini chocolate candies, orange, red and yellow dots candy, cut into quarters, cheerios

baking potatoes, peeled and sliced, ground beef, frozen mixed vegetables, thawed, condensed cream of mushroom soup, shredded cheddar cheese, salt and pepper to taste

farfalle pasta, zucchini, grated, extra virgin olive oil, garlic clove, finely chopped, fresh rosemary, chopped, plain yogurt (in the recipe it asks for 10% of fat, i don tsp know if you use reduced-fat or fat-free, if it will af), parmigiano-reggiano cheese, grated, butter, salt and pepper

tilapia fillets, silly crazy salt (i don tsp know what silly salt is) or 1 tsp garlic salt (i don tsp know what silly salt is), fresh ground black pepper, unsalted butter, cut into small pieces, lime , zest of, finely grated, lime , juice of

boneless chicken breasts, chicken stock (1 box), tomatoes (the recipes called for a can of tomatoes, but i don tsp like the chunks) or 29 oz tomato sauce (the recipes called for a can of tomatoes, but i don tsp like the chunks), diced green chilies, cream of chicken soup (1/2 can), palm full taco seasoning (rachael ray style), palm full dried onion flakes (rachael ray style), few shakes garlic powder, chili flavored pinto beans , including juice (2 cans), corn, drained (2 cans)

sausage (i use smoked ), corn, stewed tomatoes (i use delmonte with mexican seasonings), minute rice, chicken broth, water, chicken bouillon (you can substitute water/bouillon with another can of chicken broth, bouillon gives a better flavor.)

mayonnaise, sour cream, green onion, grated, parsley, dill weed, seasoning salt

red potatoes, cubed, balsamic vinegar, salt & pepper, mayonnaise , blended with, mustard, crumbled cooked bacon, chopped red onion

potatoes, onion, eggs, flour, salt, pepper, corn oil (for frying )

yellow cake mix, apple butter, smart balance omega cooking oil, low fat vanilla soymilk, egg whites, semi-sweet chocolate chips (more or less to suit your taste)

simple syrup, basil leaves, fresh lime juice, spoonfuls of orange marmalade, partida tequila, lime wedge for garnish

stew meat, cut into chunks, potatoes, peeled and sliced into chunks, onion, chopped, frozen peas, tomato soup, water (half a soup can), milk (half a soup can), bay leaf

carp-roe black caviar (available in greek food stores, called tarama), cold water, fresh white breadcrumbs, lemon juice, olive oil, onion, finely minced, garlic, finely minced (small), fresh dill, minced (or 1 tsp dried ), fresh snow peas

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

bread (old is best, it s crunchier), chocolate spread (i don tsp know if it exists in america, but you can use chocolate sauce just as well), bananas