3568 making Recipes

hass avocadoes , make sure they are ripe, garlic salt, fresh lemon juice, dried onion flakes, tomato (finely diced & deseeded), mayonnaise (hellmans full fat), sour cream, fresh ground pepper, salt , if needed (try it first)

cornmeal (martha white is wonderful), egg, milk (a little more to make like a pancake type mixture or 1 cup of and a little mayonnaise to make tsp), oil

very ripe avocados, fresh tomato, chopped onion (makes about 1/3 cup), lemon juice, salt, chili powder

dried figs, chopped, brandy, honey, raisins, dates, dried cherries, citron or 2 oz candied pineapple, walnut pieces, toasted, blanched almond, whole, toasted, ground nutmeg, ground cinnamon, lemon rind (remove any white pith), orange rind (remove any white pith), all-purpose flour, sugar, baking powder, salt, butter, chilled and cut into small pieces, eggs (1 whisked with 1 tsp water, to make an egg wash), milk, sugar, vanilla extract, milk, colored sprinkles

raisins, rum, water (divided ), flour, sugar, salt, active dry yeast, lemon zest, vanilla bean, halved and split making 4 pieces, eggs, room temperature, honey, butter, softened, butter, melted, marzipan, butter, well chilled

red bell peppers, garlic, minced, onion, finely chopped, red pepper paste , or 1 fresh hot chili pepper, seeded and finely minced. you can also substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 tsp cayenne pepper this is totally your personal preference as to how much heat you want to incorporate in the dip., fresh bread crumbs, toasted, walnuts, toasted and ground, lemon juice, pomegranate syrup/molasses, yogurt, cumin seeds, toasted and coarsely ground, salt to taste, olive oil, make pomegranate molasses, bring to boil 1 quart pomegranate juice (such as pom wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups., even easier : simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.

mackerel - cleaned , skinned and flaked, heavy coconut milk, sugar and salt to taste, coconut leaves , cut into 2 or 3 piece, some toothpicks, make paste, chilli padi , sliced, shrimp paste, pc fresh tumeric, stalk lemongrass, finely sliced, galangal , chopped, garlic , sliced, shallots , sliced, candlenuts , roasted

prepared graham cracker crust or make your own, milk, butter, sugar, eggs, cornstarch, flour, vanilla extract

apple cider vinegar, salt (this makes them pretty y- you may want to reduce the amount, then sprinkle the chips with w), olive oil, kale, about 2 bunches, rinsed with stems removed

vodka, lemons , zest of (make sure they are washed well), sugar, water

i fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., turns around the pan in a slow stream ) extra-virgin olive oil, crushed red pepper flakes, flat fillets of anchovies, drained, garlic, crushed, bay leaf, fresh or dried, celery ribs, chopped, onion, chopped, good quality dry white wine ( i am sure even beer works), chicken stock, chunky style crushed tomatoes, fresh thyme, leaves removed (about 1 tbsp), handful flat-leaf parsley, chopped, cod, cut into 2-inch chunks, salt and pepper, shrimp , ask for deveined easy-peel or peel and devein, sea scallops, raw mussels , scrubbed, a loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.

this all-seafood stew from california comes together rather quickly , so there s no place to break up the work and do something ahead. since the cioppino can be on the table in less than hour, this isn tsp much of an obstacle to making this dish. serve with crusty bread to soak up any extra tomato broth., extra-virgin olive oil, garlic , coarsely chopped (about 20 cloves), dry vermouth, dozen littleneck clams , shells scrubbed, dozen mussels , shells scrubbed and beards removed (see illustration below), unsalted butter, onion , chopped medium, hot red pepper flakes, bottled clam juice, diced tomatoes, bay leaf, fresh oregano leaves , minced, fresh thyme leaves, tabasco sauce, salt and ground black pepper, sea scallops , tendons removed, shrimp , peeled

many supermarkets sell meat specifically labeled for braciole. if yours does not, the butcher should be able to cut it for you. steaks that measure 5 inches across by 7 inches long are ideal. this recipe makes enough extra sauce to coat 1 lb of pasta. we like to serve braciole with a hearty pasta shape, such as ziti or rigatoni., braciole, garlic cloves , minced or pressed through a garlic press (about 2 tsp), raisins, pine nuts , toasted in a dry skillet until fragrant, fresh parsley leaves , minced, fresh basil leaves , minced, pecorino romano cheese , grated, steaks , cut from the widest part of a top round roast, 1/2 inch thick (about 2 lb total), extra-virgin olive oil, salt and ground black pepper, provolone cheese , cut in half (optional), simple tomato sauce, extra-virgin olive oil, onion , minced, garlic cloves , minced or pressed through a garlic press (about 5 tsp), red pepper flakes, dry red wine, crushed tomatoes, bay leaf, fresh basil leaves , minced, salt and ground black pepper

hass avocadoes, half large onion, diced (red or white ), fresh jalapeno (you can also used jar jalapenos), cilantro, fresh lime, fresh tomato, diced, garlic clove, mashed (make sure they are very fine pieces), salt, fresh ground pepper, chili powder, cayenne (for those that like spice), sugar

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

okra (smallest pods so they can be left whole), olive oil, onion, chopped, chopped ginger, minced garlic, cumin, oregano, bay leaf, sugar, amaretto liqueur, italian plum tomatoes , put through the food mill, with water added to make 8 cups liquid, coarse salt, white pepper, chopped italian parsley, roasted sunflower seeds

ground beef, light red kidney beans, dark red kidney beans, great northern beans, pinto beans, crushed tomatoes, gold and white corn, taco seasoning, dry ranch dressing mix, only drain ground beef , liquids from beans and corn make soup)