11 just everything Recipes

cooked penne (cooked just to al dente), artichoke hearts, coarsely chopped (canned variety, drained), pitted greek olive (leave whole ), pimento-stuffed green olives, stalk celery, chopped, pepperoni slice, mozzarella cheese, cut into 1/2-inch cubes, red bell pepper, chopped, dijon mustard, mayonnaise, chili sauce, salt and pepper

red potatoes (cubed ), red onion (chopped ), garlic cloves (minced or finely chopped ), paprika, lemon juice, parmesan cheese (grated ), baby spinach (or just a big handful, chopped), flat leaf parsley (chopped ), salt & pepper (to taste)

colored rotini, sugar (this is the dressing)use less idf desired for a tangier dressing, cooking oil ,,,,i use olive for just about everything, ketchup, white vinegar

roasting chicken, margarine, tony chachere s seasoning (i use it with just about everything), cayenne, paprika, black pepper, sea salt, bud light beer

egg white : when you make merengue pour the sugar in 2 sequences, this way the merengue will not get soft, pastry dough : if you want to get a softer and fluffier dough add to it a shredded apple, endives : if you want to take out the bitterness, keep them 20 min in water mixed with milk, cheese : if you have a that is too dry, keep it covered in a wet towel ( in white wine - wow, this is expensive! - hope that is worth it) for 1/2 hour in the fridge, tomato paste : add it in a stew only at the end, otherwise the meat will become dry, coffee : add a piece of chocolate in it when making for an outstanding taste, coffee : good quality has a deep color, similar to the tobacco, if it is too shiny, it means it has been covered in oil, in serving to weigh more, meat : if you want to know if a piece of has been previously frozen, check if it has a lot of blood on it, if it doesn tsp - it is fresh, meat : dry - leave the stakes a few minutes in water, soda bicarbonate and white vinegar - it will tenderize it, meat : do not put paprika directly on the before you bbq - it will turn bitter, just add it at the end, meat - dredge meat through olive oil - it will make it softer meat - leave the meat a few minutes in rakia ( shlibovitz) in serving to tenderize it - yeah, i like this 1, meat - another way to tenderize it is to keep it for 1/2 hour in yogurt or sourmilk

butter, shredded hash brown potatoes , precooked style, jimmy dean breakfast sausage (i prefer the sage flavor), thick sliced bacon, diced, diced ham (i prefer cook s), chopped onion, sliced mushrooms, fresh preferred, eggs, milk , for the eggs, seasoned salt (or to taste), lawry seasoned pepper (or to taste), cream of mushroom soup, milk , for the soup, wi cheddar cheese

boiled potatoes, sour cream, soft and whipped cream cheese, shredded cheddar cheese, chives, bacon, slices fried, drained and crumbled

my family has been in florida for over 5 generations. we have many ethnic offshoots and traditions. this stuffing encompasses many ingredients from my family heritage and it tastes good too. something a little different than plain stuffing. a little sweet, a little hot and a lot delicious. just like my family and florida: a little of everything., day old cuban bread, cubed, day old french bread, cubed, day old challah, cubed, onion, medium dice, celery, small dice, raisins soaked in sweet wine, slightly green mango (diced ), chopped nuts (your choice , i like macadamias), chopped cilantro, minced garlic, minced jalapeno (more if you like ), cumin, dried thyme, dried oregano, salt, fresh ground black pepper, chicken broth, butter melted, cream or 1/2 cup unsweetened coconut milk, eggs, beaten