138 lots uses for Recipes

red kidney beans , with juice, white kidney beans, drained, lentils, drained, black beans , with juice, baked beans, chickpeas (aka garbonzo s), romano beans, green peppers, chopped, cooking onions, chopped, garlic, crushed, celery ribs, finely chopped, carrots , sliced then halved again, crushed tomatoes , with juice, tomato paste, ground beef (can use ground venison), chili powder, paprika, onion powder, black pepper, salt, oregano, cumin (optional), tabasco sauce or cayenne pepper or hot pepper, all to your liking (for fairly mild i add just 2 drops of tabasco, a dash of cayene and 1 small chopped chili pepper,) (optional)

olive oil, italian sausages , bone-in pork chops, confit duck legs (can use any combination thereof) or 1 lb duck breast (can use any combination thereof), garlic, chopped, leeks (trimmed, washed, and sliced ) or 2 onions (trimmed, washed, and sliced), carrots, peeled and cut into 1-inch lengths, celery ribs, cut into 1/2-inch pieces, zucchini (medium) or 1 small head green cabbage (cut into 1/2-inch pieces), salt & freshly ground black pepper, chopped tomatoes , with their juice (canned are fine), fresh parsley leaves (chopped ), thyme leaves (use fresh, chopped ), bay leaves, white beans, drained and liquid reserved in any case (cooked, canned are ok), stock (or dry red wine, bean cooking liquid, or water, plus more as needed), cayenne pepper (to taste)

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

potatoes, peeled & quartered (about 8), cheddar cheese, shredded (2 cups), salt, pepper, onions, sliced (vidalia, if you can get them), butter (i use lots) or margarine (i use lots), jumbo pasta shells , cooked until tender-firm and cooled under running cold water

bread flour (use clear flour if you can get it), rye flour (white , if you ve got it, i used regular rye flour and it was fine), salt (1.5 tsp. of table , but a lot more if you re using kosher or sea ), instant yeast, caraway seeds, molasses (blackstrap is too strong), shortening (i used melted butter), water, at room temperature, bread flour, rye flour, salt, instant yeast, caraway seeds, molasses, shortening (i used melted butter), water, at room temperature, cocoa powder (unsweetened , or use carob powder or coffee powder), water , for dissolving cocoa powder

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, tomatoes see pics 2 large cans and 1 medium., olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs) i used the whole bag., grated parmigiano-reggiano (2/3 cup) 1 cup would be better, get aged over 3 years., chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) use lots., do not add salt if using canned. a lot of salt in the cans and cheese., if you use fresh roma tomatoes , use 1 1/2 tsp salt, no more., forget the bitterness thing. just salt each side ., i always was leary of eggplant because of the name. it actually has little flavor and gets most from the oil and whatever it is cooked with., this was very similiar to moussaka i learned to make and absolutely love. i have the pics and will post that recipe.

semisweet chocolate chips, divided, light brown sugar, butter, softened, eggs, all-purpose flour, applesauce, vanilla, baking soda, baking powder, salt, shortening (do not use butter, margarine, spread or oil)

lean ground beef (the leaner the better), breadcrumbs or 1/2 cup saltine crumbs, egg, onion, chopped (if you like a lot, use a medium-lg onion, if not a lot, a small 1), salt, pepper, tomato sauce, water, vinegar, brown sugar, prepared mustard, worcestershire sauce

salt, pepper, cumin powder, chili powder, cayenne, turmeric, saffron (i used imitation), chicken breasts, 1-inch cubed, olive oil, onion, diced, garlic cloves, minced, green bell pepper, chopped, red bell pepper, chopped, rice, zucchini , cut in 1-inch circles, mushrooms, sliced, corn, kidney beans, enchilada sauce, chicken broth, bay leaves

orzo (rotini are another possibility), orange bell pepper, yellow bell pepper, seedless cucumber, yellow onion (optional), black olives (sliced ), grape tomatoes, parmesan cheese, feta cheese, garlic, minced, olive oil, red wine vinegar (i use lots and lots...and lots), cavenders all purpose greek seasoning (also lots and lots. salt free is available now too but haven tsp tried it yet.), lemon juice (optional)

halibut, cornmeal, all-purpose flour, salt and pepper, garlic powder, chili powder, green cabbage (shredded ), red cabbage (shredded ), red onion (julienned), ranch dressing (bottled, package, homemade ), mayonnaise (i used light), garlic powder, ground cumin, dill weed, ground pepper, lime juice, hot sauce (i use a lot, i like it spicy), jalapenos (minced ), corn tortillas

dry mixed beans (i use a 5 bean mix), oil (i use extra virgin olive ), onions, chopped into large chunks, stalks celery, chopped, bell peppers, ham, chopped (i use leftover ham from the freezer), garlic, chopped finely, parsley, chopped (i like to use cilantro), salt and pepper, jack daniels whiskey, beer, water , lots and lots

ground turkey (you can use chicken), onion, diced, celery ribs, diced, yellow pepper, diced, red pepper, diced, cannellini beans (don tsp rinse or drain), green chilies, crushed tomatoes, chicken broth, approximately 3 cans, white corn, apple cider, minced garlic (more or less depending of your taste, i happen to like lots of garlic, but use what you like), chili powder (according to taste), steak seasoning (or a all purpose seasoning, no salt involved), cilantro, cumin, hot sauce, bay leaves, cinnamon, red pepper flakes (to taste), allspice, nutmeg, olive oil, for sauteing, sour cream, monterey jack pepper cheese, diced tomato, diced avocado, lime juice, salt, pepper

avacados -peeled,pitted, and mashed, lime , juiced. i like lots of (i use 1.5 s), salt, half a cup of onion, fresh or freeze dried cilantro, tomatoes (plum), minced garlic, cayenne pepper (optional) i like more

potatoes sliced, carrots sliced, onion sliced, you can add other vegetables too, or substitute ), chicken breasts , or 12 chicken thighs, salt, pepper, vinaigrette type italian salad dressing- any type i.e. calorie wise , fat free, zesty but not creamy, if you really like italian salad dressing , and/or lots of sauce, use more dressing.

ground turkey, garlic cloves, minced (garlic lovers use more), onion, finely chopped, ricotta cheese (can use creamed cottage cheese slightly mashed with a fork), shredded provolone cheese (can use fontina or emmenthal), shredded parmesan cheese, ketchup, chopped fresh parsley (or use 3 tsp dried ), dried basil (or use 1 tbsp finely chopped fresh ), egg, lightly beaten, dry breadcrumbs, seasoning salt (or use white salt), fresh ground black pepper (can use less i like lots of pepper!), cayenne pepper (optional), dry breadcrumbs, fresh grated parmesan cheese

turmeric powder, red chili powder, coriander powder, mustard seeds, cumin seeds, yellow onions, peeled,washed and finely chopped, garlic, peeled,washed and finely chopped, green chilies, washed,ends trimmed and finely chopped, fresh ginger, peeled,washed and finely chopped, pure wesson canola oil, tomatoes, peeled,washed and chopped, salt, cut okra , defrosted and washed in lots of water, sweet corn , i use bird eye ,young tender,defrosted and washed in lots of water

ground beef (you can use more or less ground beef), green bell peppers, chopped, onions, chopped, celery rib, finely chopped, fresh minced garlic (or to taste), jalapeno pepper, seeded and chopped (optional), chili powder (i use lots!), cumin, beef bouillon powder, diced tomatoes with juice, kidney beans (undrained or use 1 can only ), crushed tomatoes or 1 (28 oz) can tomato sauce, taco sauce (mild or spicy or use 2 bottles 215-ml old el paso spicy), salt and pepper, cooked spaghetti, grated old cheddar cheese (any amount desired)