452 make can Recipes

guajillo chilies, ancho chili pods, white hominy, drained and rinsed, pork shoulder, cut into 1 to 1 1/2 inch cubes make sure to use a cut well marbled with fat (can also use pork shanks), pork shoulder, with bone (or neck cut), garlic cloves, 4 cloves roughly chopped, and 4 whole cloves, bay leaves, ground cumin, dry oregano, salt, olive oil, cabbage, thinly sliced, fresh cilantro, chopped, white onion, chopped, lemons, red radish , julienned, dozen tostadas

yogurt , greek strained, egg, margarine, at room temperature, baking powder, salt, egg yolk, beaten to mix with the milk, skim milk , for the finish with the egg, flour , may need more to make a pliable but non-sticky dough, extra lean ground beef, onion, sliced, eggs, regato cheese, skim milk, heated , to make bechamel sauce, flour , to make bechamel sauce, margarine , to make bechamel sauce, cinnamon, biscotti , crumbled can use other dry baked bread

seedless watermelon cut in to 1 1/2 in. cubes or use a melon baller to make melon balls, you can also cut mellon in to 1/2 inch wedges., cucumber sliced length wise , seeded then placed cut side down and sliced across to make 1/4 in half moon slices, shaved red onion or slice very thin, kalamotta olives ruff chopped, crumbled feta cheese, fresh chiffonade of basil, lemons juiced and zested, honey, evoo, salt & pepper to taste

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

red potatoes, cut into quarters, carrot , cut s about same size as potatoes, boneless beef chuck roast, dijon mustard, chopped fresh rosemary leaves or 1 1/2 tsp dried rosemary leaves, crumbled, chopped fresh thyme leaves or 1/2 tsp dried thyme leaves, salt, pepper, onion, finely chopped, beef broth , can be canned or make it from beef granules

water (lukewarm), yeast, milk (lukewarm), flour, salt, salt, melted ghee or 2 tbsp oil oil (can be omitted, makes bread less soft) or 2 tbsp melted butter, cumin seed (can be omitted)

orange juice , from the refrigerated section. (using fresh-squeezed juice makes for an even more delicious treat, do not use canned juice.), milk (not fat-free or skim), sugar, pure vanilla extract, ice cube, orange slice (optional)

extra lean ground beef, minced fresh garlic (can use more ), onion, chopped finely, tomatoes (undrained ), water, beef consomme, undiluted (make certain to use only beef consomme, not beef broth!), worcestershire sauce, tomato soup, undiluted, carrots, chopped into about 1-inch pieces, bay leaf, thyme, salt and pepper, pearl barley, crushed red pepper flakes (optional), grated parmesan cheese

smart balance butter spread, broccoli, chopped (make it tiny), frozen peas, frozen corn (you can also use frozen mixed veggies for peas and corn), red bell pepper, chopped fine, mushroom, chopped, green onions, white parts only, cooked brown rice, soy sauce (i use bragg s liquid aminos here, make it to taste), water, salt, garlic powder , to taste (optional)

whole wheat flour, skim milk, powdered, garlic powder, egg, beaten, meat drippings (enough to make a stiff dough) or broth (enough to make a stiff dough) or water, from canned tuna (enough to make a stiff dough)

low-carb elbow macaroni (recommend dreamfields pasta), salt, extra virgin olive oil, divided, beef hot dogs (can use tofu pups to make this vegetarian) or 1 (12 oz) package pork hot dogs, chopped into 1-inch pieces (can use tofu pups to make this vegetarian), butter, onion, finely chopped, low carb beer , 1/3 of a bottle whatever you have on hand, milk, pepper, spicy mustard, ketchup, yellow sharp cheddar cheese, shredded, divided (buy preshredded cheese. you will need 1 1/2 sacks of 10-oz packages.)

flour, baking powder, salt, eggs, buttermilk (or milk thickened with a tbsp of lemon juice or vinegar), butter, oil, carrot, chopped, celery, chopped, garlic cloves, minced, bay leaves, flour , plus, flour, chicken stock, half-and-half or 1/4 cup heavy cream, chicken, cooked and shredded (i make my own stock for this recipe and just use the chicken from that, but you can use any cooked a), black pepper , to taste, chopped parsley (optional)

recipe sugar dough, cranberry marmalade, pumpkin filling, canned organic pumpkin, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, white pepper, cage-free eggs, heavy cream, half-and-half, bourbon, up to 2 days ahead , prepare the sugar dough and cranberry marmalade (recipes follow)., sugar dough, makes enough for 2 pies, all-purpose flour, cake flour, sugar, salt, unsalted butter, cut into small pieces, cage-free egg yolks, whipping cream, ice water, put the flours , sugar, and salt in a food processor fitted with the stainless-steel blade. pulse to combine., add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. add the egg yolks and cream and pulse twice. pulse in enough of the ice water to form a smooth but not wet dough., gather the dough into a ball and divide it into 2 equal pieces. flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. refrigerate 1 piece until ready to make the pie; freeze the other piece for another use., cranberry marmalade, sugar, water, grated orange zest, grand marnier, vanilla bean , cut lengthwise in half, seeds scraped out and reserved, cinnamon stick, ground nutmeg, fresh or frozen cranberries, put the sugar , water, orange zest, grand marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. bring to a boil over medium-high heat. stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. set aside to cool for at least 30 minutes. remove the vanilla bean and cinnamon stick. if making in advance, transfer to a covered container and refrigerate until ready to use.

uncooked lasagna noodles (i always cook up more), mozzarella cheese, slices (can use more or less , and make certain to use a good-quality mozzarella cheese), parmesan cheese, italian sausage (casings removed , use milk or spicy, can use 1-1/2 lb), crushed red pepper flakes (or to taste, you may omit if using spicy sausages), onion, chopped, fresh minced garlic, dried basil, dried oregano, tomato paste (can use 2 cans if desired for a richer sauce), crushed tomatoes, canned tomato sauce, water, seasoning salt (more if needed) or 1 tbsp white salt (more if needed), ground black pepper (or to taste), sugar (more if needed), oil, onion, finely chopped, fresh minced garlic, ricotta cheese (can use half ricotta and creamed cottage cheese), parmesan cheese, cream cheese (very soft ), eggs, slightly beaten, shredded mozzarella cheese, seasoning salt (or to taste), ground black pepper (or to taste)

pork shoulder , sliced into bite-sized pieces. (some people prefer to make this with pork ribs.), white posole, fresh, frozen or 2 (29 oz) cans , white or 2 (29 oz) cans yellow hominy, fresh green chili pepper, peeled and seeded (you can buy frozen green chile in most southwestern supermarkets, or you can find canned green chili), garlic cloves, mashed, onions, chopped, oregano, salt (optional)

sugar cookie mix, butter, melted, egg, sugar, flour (3/8 is between 1/4 and 1/2), cream of tartar, salt, baking soda, cream cheese, filling, sugar, cream cheese, pineapple juice, pineapple glaze, fruit juice , and water to make 1 cup (i use a small can of pineapple juice), sugar, cornstarch, pineapple , kiwi, raspberries, blueberries, strawberries, peaches, grapes

first , cut your shark into small, thick pieces, about an inch or an inch square. you are trying to make big bite size pieces so they will cook right but can be picked up and eaten easily., next , melt about a stick of butter (more or less depending on how much you are making) with about a tbsp of olive oil in a large bowl - you can do this in the microwave or on the stove and then reserve into a large bowl. let the melted butter/oil cool but do not let it re-solidify., coat the pieces well with kosher salt and ground black pepper. set aside to allow the bites to come up to room temp if they were in the fridge or on ice., ok now it is time to make the spice mixture for the bites. you will want to make enough to liberally cover the bites, but not too much that you are wasting all your spices. how much you need depends on how many bites you are making., in a small bowl, combine roughly equal parts of the following, paprika, chipotle powder, ground cumin, garlic powder, ground mustard, ginger powder, add to this some amount of chili powder and cayenne pepper. this will considerable heat, so adjust how much you to your and your guest s tastes. (note - you could forget all of these spices and just coat with your favorite blackened or cajun seasoning, but it won tsp taste as good of course).

this works great !!! good for when all your family is together. the best part is that no 1 has to wait for their special omelet !!!), have guests write their name on a quart-size ziploc freezer bag with permanent marker., crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them., put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc., guest adds prepared ingredients of choice to their bag and shake. make sure to get the air out of the bag and zip it up., place the bags into rolling , boiling water for exactly 13 minutes. you can usually cook 6-8 omelets in a large pot. for more, make another pot of boiling water., open the bags and the omelet will roll out easily. be prepared for everyone to be amazed.