1678 left behind Recipes

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

onion, chopped fine, melted butter (can substitute meat broth), breadcrumbs or 3 slices bread, soaked in milk or 1 cup left over mashed potatoes, salt, pepper, nutmeg, maggi seasoning or kitchen bouquet, to taste, chopped fresh parsley, left over finely chopped meat (veal, chicken, beef, pork, etc.) or 1/2 lb ground beef (veal, chicken, beef, pork, etc.), egg white, lightly beaten with a small amount of water, corn flake crumbs or 1 -2 cup breadcrumbs, for coating, vegetable oil (for frying, about 1/2 inch in the pan or enough for deep fry )

sugar , plus additional for coating gratin dish, whole milk, unsalted butter, all-purpose flour, eggs, separated , left a room temperature for 30 minutes, grand marnier, egg whites , left a room temperature for 30 minutes, salt, cream of tartar

vegetable oil, garlic cloves, peeled and left whole (use less if preferred , i do!), grated coconut (fresh or frozen or unsweetened , desiccated), pure chili powder (or to taste), coriander powder, water, vegetable oil or 1/2-1 tbsp butter or 1/2-1 tbsp ghee, fresh button mushrooms, halved (or quartered if large), vegetable oil, extra, gingerroot , cut in julienne strips, green chili , cut in half lengthwise (de-seeded for less heat), onion, sliced, turmeric powder, reserved mushroom liquid, made up to 1 1/2 cups, with water, salt (or to taste), fresh curry leaves (or frozen ), thick tamarind paste, vegetable oil, black mustard seeds

skinless chicken thighs (chris uses chicken chops which are trimmed thighs with 1 main bone left in for a handle ), onion, chopped fine, dry cider or 75 ml white wine, low sodium soy sauce, tomato paste, mustard powder, garlic clove, crushed, soft brown sugar, black pepper

chicken wings (can be left whole, or separated at the joints, wing tips discarded), vegetable oil, kosher salt & freshly ground black pepper, rice vinegar, light brown sugar, soy sauce, thai sweet chili sauce, sriracha sauce, fresh ginger, minced, green onions, sliced, sesame seeds, toasted

roasting chickens (organic preferred, left whole or cut into pieces), red wine, homemade chicken broth, red potatoes, halved, carrots , roughtly chopped, button mushroom, white pearl onions (left whole ), garlic cloves, minced, tarragon, rosemary, salt & freshly ground black pepper, to taste, cold water, cornstarch (cornflour)

cake flour (remove 2 1/2 tbsp. if using regular flour), baking powder, salt, butter, granulated sugar, vanilla extract, milk, egg whites, butter, sugar, vanilla extract, lemon juice (may be left out for a less tart taste), fresh pureed strawberry

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.

dried chickpeas (1 rounded cup), picked over, garlic cloves, left whole , plus 4 garlic cloves, finely chopped, turkish bay leaf (not california ), extra-virgin olive oil, onion, finely chopped, celery ribs, finely chopped, carrots, finely chopped, dried hot red-pepper flakes, fine sea salt, divided, vine-ripened tomatoes, finely chopped, water, chopped flat-leaf parsley, warm water (105-115of), fine sea salt, semolina (sometimes called flour), grated pecorino romano or parmigiano-reggiano

peanut oil, sweet onion, diced small, chicken stock, unsweetened pineapple juice, unsweetened coconut milk, canned (mix well ), cold water, sea salt, black pepper, freshly ground, golden raisin (optional), chili paste ( with holy basil leaf), chili pepper, left whole, garlic clove, fresh, peeled and coarsley crushed, fresh ginger, peeled, left whole, fresh lime leaves, or dried whole leaves, lemongrass, chopped or sliced thin, grain rice or 1 cup jasmine rice, unsweetened coconut, shredded, toasted, fresh cilantro, finely chopped

i love bacon and ham, and who doesn tsp love this combined with cheeses...i do not use half-n-half but whole milk...(as if that was going to help with lessoning the calorie count!) lol, thick slices on bacon diced, diced (bodacious) baked ham that maybe left over in fridge., onion diced, jumbo eggs or 5 large eggs, three cheeses - i use up whatever is left over before it goes into a downward spiral of unidentifiable cheese - this time i chose brie , parmesan freshly grated, fresh mozzarella cut up and crumbled goat cheeses., flour, freshly minced green scallions or chives, nutmeg in addition to, shakes of nutmeg, freshly ground pepper, salt is really not needed due to the bacon and ham, olive oil, pastry shell uncooked and chilled ., equipment needed, skillet , 1 working oven at 350 degrees, several bowls, cookie sheet

red wine vinegar, dijon mustard, extra virgin olive oil, salt & freshly ground black pepper, cornbread (homemade or store bought ), olive oil, head radicchio, cut into quarters, red onion , cut into 1/2 inch thick round slices, baby arugula, tomatoes, cut in half, seedless cucumber, sliced thin, black olives or 1/2 cup nicoise olive, fresh basil leaves , torn into pieces (optional), fresh mint leaves, left whole (optional), fresh parsley leaves, left whole (optional)

sirloin steaks or 3 -4 chicken breasts, cut into 1/2 inch strips, onions, bell peppers , color of choice, sliced mushrooms, oil , your choice i use olive, balsamic vinegar , gives a good flavor and tenderizes some-may be omitted, salt and pepper, queso sauce , i triple cheese sauce (white sauce) and i have some left over or use velveeta cheese, melted, mexican rice, i use lipton mix-prepared, sour cream, guacamole, salsa, tortillas

dried baby lima beans, rinsed and soaked overnight, water, ancho chiles , roasted (see note) and chopped, i tbsp grated fresh ginger, calamata olives, stoned, water , or as needed, olive oil, garlic, minced, scallions, white part only , julienned and left to soak in ice water, ribs celery , strings removed, julienned and left to soak in ice water, salt, freshly ground black pepper, juice of 1/2 lemon

frozen veg. mixed or corn, leftover spaghetti, left over roast beef, left over beef broth, water, spaghetti sauce, basil, oregano, parsley, beef oxo, kitchen bouquet, salt pepper to taste.

kosher salt, garlic clove, minced, fresh thyme, finely chopped, ground allspice, bay leaf, crumbled, duck, cut into 8 pieces, all fat and skin left on (use a whole duck not parts), all-purpose flour

dry beans (i used a combo of chick peas and navy beans but i m sure any beans you like would be great), water for soaking and cooking, parsley sprigs, onion, 1 half left whole and the other half chopped, carrots, chopped, celery stalks with leaves, 1 left whole and 3 chopped, red bell pepper, chopped, garlic, chopped, olive oil, chicken base, frozen chopped spinach, smoked turkey breast, chopped, salt and pepper