4009 little tie them Recipes

olive oil, plus extra for drizzling, onion, finely chopped, smoked paprika , plus a little extra, sweet potato, peeled and diced, red lentils, fresh thyme sprigs, leaves chopped , plus a little extra to decorate (optional), low sodium vegetable broth, red wine vinegar, pita bread and vegetable stick, to serve

unsalted butter, onion, chopped, kosher salt , plus a little extra, kosher salt, garlic clove, minced, frozen chopped spinach, thawed and squeezed dry, lemon , zest of, black pepper, freshly ground , plus a little extra, black pepper, fresh parsley leaves, chopped, heavy cream, white wine, cheddar cheese, grated, flounder fillets, leftover cooked rice

pasteurized milk (a little more than 4 cups). you want the milk to be a little fat., centiliters of white wine vinegar or lemon juice (about 2 oz.), rock salt, optionally : finely chopped fresh herbs (e.g. chives, herbs de provence) and/or garlic (about 1 tbsp total).

softened cream cheese, frozen spinach, thawed and drained, milk, garlic & onion powder, to taste, salt and pepper, to taste, parmesean or romano cheese, to taste, bacon bits, optional, egg, tubes refrigerated crescent rolls, kicked up version, i always buy bags of frozen chopped spinach. you can saute it with the seasonings , and have very little, if any liquid to drain. i like to saute with some onion and red pepper, both chopped fine, as well as a heaping tbsp of minced or chopped garlic. i like this better than the onion and garlic powder, however, those are good options that are quicker. i almost always add a squeeze of fresh lemon and a dash of worcestershire to anything using spinach. i usually add chopped fresh fried bacon instead of bacon bits. just wanted to post the original recipe as given to me by a friend for foodies who prefer the easier methods.

pesto sauce, frozen baby sweet peas or equal in fresh peas, farfalle (bow tie) or fusilli (cork screw) pasta, cooked to al dente, shaved parmessan cheese, salt and pepper to taste, fresh basil leaves , cut in slivers

mayonnaise, sour cream, cream cheese, softened, chopped red onion (optional), chopped fresh parsley (dry is ok too), horseradish (i add a little extra for a kick), drops tabasco sauce (or a little more for extra spice), shredded romano cheese or 1 cup parmesan cheese, flaked crabmeat or 2 (8 oz) cans crabmeat, artichoke hearts, drained and coarsely chopped

corn flake crumbs, grated romano cheese, garlic powder (we use more because we love garlic), cayenne pepper, egg whites, water, zucchini , and yellow squash cut into 1/4 inch slices, cauliflower floret (not too little), broccoli floret (not too little), cut halved white button mushrooms, pizza sauce, warmed (sometimes i use hunts four cheese shaghetti sauce or heinz bottled chili sauce for seafood but you cup)

sliced chicken (honey marinated if possible), shrimp (or little less) or 100 g prawns (or little less), green beans, carrots (sliced ), sweet chili sauce, chili, salt, garlic, noodles

chuck roast (tied if boneless or not compact) or 3 -3 1/2 lbs round roast (tied if boneless or not compact), oil, kosher salt & freshly ground black pepper, whole tomatoes , with juice, chickpeas, drained, garlic cloves, minced, onion, diced, ground cumin, ground coriander, orange zest (1/2 an )

minced garlic, chopped fresh rosemary leaves, kosher salt, salt-packed canned anchovy fillets, rinsed, drained, and finely chopped, extra-virgin olive oil, white wine vinegar, leg of lamb roast, bone-in or semi-boned and tied (sirloin bone removed), dry white wine, chicken stock or canned low-sodium chicken broth, freshly ground black pepper, chopped fresh parsley leaves, chopped fresh mint leaves

water, white wine, chopped carrots, branch thyme, bay leaves, soup spoon black peppercorns, white wine vinegar, lobsters 1 1/2 lb each, red beets, french string beans, extra virgin olive oil, balsamic vinegar, fresh chervil, chopped, osetra caviar , for the vinaigrette, plus 1-oz , for garnish (quenelles), bouquets mixed greens , tied with a sprig of blanched chive

salmon fillets or steaks, soy sauce, sake or dry white wine, mirin, sugar, chopped green onion, chopped fresh ginger, lemon, thinly sliced, olive oil, baby bok choy, washed and cut diagonally, shelled, blanched fresh soy beans (either fresh or frozen) also called edamame, washed fresh pea shoots or pea leaves, garlic chicken stock , recipe follows, sea salt, hot pepper sesame oil, toasted sesame seeds and fresh daikon radish or onion sprouts, as garnish, roast garlic: slice off the top quarter or so of 2 heads of garlic to expose the cloves. drizzle with a little olive oil and season with salt and pepper. loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. squeeze out and mash as much as you can from garlic heads. stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor.

eggs, fine sugar, flour , sifted, rind of 1/2 lemon, milk, vanilla bean, egg yolks, lychees, raspberries, cream sherry, brandy, port, gelatin (to make raspberry jelly), raspberry juice (a little bit cold and 2 1/2 cups warm, to make raspberry jelly), strawberry jam, blanched almonds, cream, crystallized fruits (green and red cherries, angelicas, and apricots), toasted almonds

boneless veal top round, tied, dry white wine, onion , carrot and celery, each finely chopped, bouquet garni : 1 peeled clove garlic, 4 sprigs parsley, 1 bay leaf and 1 tsp dried rosemary or thyme, tied in, cheesecloth, tuna fish , preferably imported from italy and preferably packed in olive oil, flat anchovy fillets, packed in olive oil, nonpareil capers, vegetable oil and extra virgin olive oil, grated lemon zest and 3 to 4 tbsp fresh lemon juice, mayonnaise, salt and freshly ground black pepper

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option

rashers back bacon , derinded, eggs, milk , plus a little extra for brushing the top of the pies, salt and freshly milled black pepper, plain flour , plus a little extra for dusting, a pinch of salt, softened lard, softened butter

beer (see note ) or water, salt, sugar, garlic herb mrs dash, extra virgin olive oil, all-purpose flour + a little extra, whole wheat flour, dry active yeast (or 1 little package), cornmeal - enough to sprinkle on baking pan...

flour, sugar , plus a little more, baking powder, salt, semisweet chocolate chips, walnuts, toasted and chopped, toffee bits (find them in the bakery section), chilled whipping cream , plus a little more