667 john dory zealand Recipes
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rhubarb cake recipe and11 Morerhubarb cake recipe, put 2 cups (or a little more) chopped fresh rhubarb (or you can use frozen too) on the bottom of a baking dish or pan., mix together in a separate bowl, sugar, shortening (crisco ), flour, baking powder, milk (add a little more if the batter seems too dry), sugar, cornstarch, cinnamin50 min, 12 ingredients
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water, frozen black-eyed peas, dried thyme, bay leaves and11 Morewater, frozen black-eyed peas, dried thyme, bay leaves, chopped sun-dried tomatoes , packed without oil, hot pepper sauce (such as cajun chef), hot cooked cavatappi (about 6 oz uncooked spiral-shaped pasta), sliced green onions, chopped fresh parsley, very thinly sliced prosciutto or lean ham, chopped, hot pepper sauce (such as cajun chef), extra-virgin olive oil, dry mustard, chopped fresh green chile or canned chopped green chiles, drained, garlic cloves, minced15 ingredients
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dried red kidney beans, spicy smoked sausage and14 Moredried red kidney beans, spicy smoked sausage, vegetable oil, celery ribs, chopped, green bell pepper, chopped, onion, chopped, garlic cloves, minced, crushed tomatoes, chicken broth, water, bay leaves, sugar, salt, pepper, hot cooked rice, garnish: chopped green onions3 hour 20 min, 16 ingredients
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here are the basics of making an excellent cheese fondue ... and3 Morehere 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.15 min, 5 ingredients
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Johns Mushroomsbutter, mushrooms, thinly sliced, wine and1 Morebutter, mushrooms, thinly sliced, wine, chicken or beef broth25 min, 4 ingredients
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Johns Mushroom Soupminced yellow onions, unsalted butter, flour and10 Moreminced yellow onions, unsalted butter, flour, chicken stock (box swanson s), parsley, bay leaf, thyme, kosher salt, lemon (put in chicken stock), egg yolks, heavy cream, parsley to garnish13 ingredients
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Johns Island Cornbreadlard, sugar, eggs, beaten, cornmeal, all-purpose flour and3 Morelard, sugar, eggs, beaten, cornmeal, all-purpose flour, baking powder, salt, milk8 ingredients
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John's First-Date Salmon Filletsskinless center-cut salmon fillet (1 inch thick ) and5 Moreskinless center-cut salmon fillet (1 inch thick ), dried thyme, kosher salt, freshly ground black pepper, unsalted butter, aged balsamic vinegar7 ingredients
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John's Dunk Saucemayonnaise, ketchup, prepared horseradish, lemon juice and4 Moremayonnaise, ketchup, prepared horseradish, lemon juice, grated onion, worcestershire sauce, apple cider vinegar, salt8 ingredients
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John Garner Cakewater, raisins, shortening, sugar, ground cinnamon and4 Morewater, raisins, shortening, sugar, ground cinnamon, baking soda, water, all-purpose flour, salt10 ingredients
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John's Quick Antipastogiardiniera, drained (see notes ) and7 Moregiardiniera, drained (see notes ), marinated artichoke hearts, whole button mushrooms, drained, pitted large black olives, drained, tomato sauce, water-packed tuna, drained, red wine vinegar, salt and pepper8 ingredients
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John Wills's Baby Back Ribsslabs baby back ribs (about 4 lb), dry spices and2 Moreslabs baby back ribs (about 4 lb), dry spices, basting sauce, sweet sauce4 ingredients
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Carolina Hopping John - Hoppin' Johndried cow peas or 2 cups dried black-eyed peas, salt pork and3 Moredried cow peas or 2 cups dried black-eyed peas, salt pork, cooked rice, butter, salt and pepper, to taste3 hour 10 min, 5 ingredients
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Beefy Hoppin' John - Hopping Johnbeef round steak , cut into 3/4-inch strips and9 Morebeef round steak , cut into 3/4-inch strips, lard or 2 tbsp oil, salt, savory, black pepper, rice, celery, thinly sliced, onion, peeled and chopped, black-eyed peas, drained and rinsed, tomatoes, undrained16 min, 10 ingredients
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