6768 me do it ed Recipes

Chicken broth, Soy sauce, Dry vermouth , sherry or 1 tbsp white wine, Peanut oil, Ginger, minced, Green onion, minced, Jalapenos or 3 serrano chilies, stems removed, minced, Pork, ground (do not use sausage) or 1/4 lb pork, diced (do not use sausage), Diced carrot, Shiitake mushroom, soaked and minced (or other dried mushrooms), Szechuan hot bean sauce, Bean threads , soaked in hot water for 15 minutes, drained and cut into pieces about 2 inches length

All-purpose flour, Baking soda, Baking powder, Salt, Cream of coconut, Crushed pineapple, drained, White rum (do not use dark rum) or 1/4 cup golden rum (do not use dark rum), Egg, at room temperature

Brown sugar, Flour, Chopped nuts (pecans preferred), Butter -- melted (do not omit or reduce this amount), Sweet potato mixture, Mashed sweet potatoes (garnets looks best and i bake mine first), Sugar, Salt, Vanilla, Eggs -- well beaten, Butter -- ( 1/2 cup) melted (you can leave it out or reduce it, if you wish)

Chopped fresh cilantro, Minced fresh garlic, Minced jalapeno pepper (seeds and veins may be removed) skin removed, Unsalted butter (reserve 1 tbsp for saute), Chicken stock, Freshly-squeezed lime juice, Gold tequila , flamed, Heavy cream, Red onion, thinly sliced, Red bell pepper, thinly sliced, Yellow bell pepper thinly sliced, Green bell pepper, thinly sliced, Dry spinach fettuccine or 2 lb fresh, Chicken breast, diced 3/4 inch, Soy sauce, Peel a jalapeno , heat about a quarter cup of olive oil in a saute pan over medium-high heat until the oil shimmers. add the jalapeno and roll it around until the skin is blistered on all sides. remove the jalapeno from the pan and robe with a paper towel -- the skin will come right off. use the olive oil for other dishes -- it is infused with jalapeno flavoring, Fastest way to flame the tequila is to pour it into a wide glass, and light a match. when the flame dies out it is done. alternately you may use a small saute pan.

Unsalted butter, White button mushrooms or 1 1/2 lbs cremini mushrooms, cleaned and thinly sliced, Frozen chopped spinach, thawed and squeezed dry, Minced fresh tarragon leaves, Grated nutmeg, Unsalted butter, cut into small pieces, Onion, minced, All-purpose flour, Chicken broth, Whole milk (do not use fat free) or 2 cups low-fat milk (do not use fat free), White wine (preferably a smooth white burgundy or a fruity pinot gris), No-boil lasagna noodles, Emmenthaler cheese or 12 oz gruyere, grated

Bavarian sauerkraut , do not drain (i use bush s brand), Diced tomatoes , do not drain, Mushrooms, drained, Onion, sliced, Bacon

Blueberries, White sugar, Lemon juice, Cornstarch, Salt, Peaches (if you like the peel , leave it on) or 2 small peaches, peeled and cut into eighths (if you like the peel, leave it on), Raspberries, Raspberry eau de vie, Flour, Sugar, Baking powder, Salt, Unsalted butter , cut into 1-tsp-sized pieces and frozen, Whipping cream , plus, Whipping cream, divided, Egg yolk, Vanilla extract, divided

Brown sugar (8 half tablespoons), Water (8 half tablespoons), Eggs, Egg yolk, French vanilla flavored coffee creamer (do not use soy based coffee creamers) or 2 cups irish cream coffee creamer (do not use soy based coffee creamers) or 2 cups amaretto flavored coffee creamer (do not use soy based coffee creamers), Evaporated milk, Granulated sugar, Coconut extract (to match the coffee creamer) or 1 tsp vanilla extract (to match the coffee creamer) or 1 tsp almond extract (to match the coffee creamer), Custard powder (optional)

Chopped red bell pepper, Mayonnaise, Dijon mustard, Chopped scallions, Chopped shallot, Chopped fresh parsley leaves, Honey, Fresh lemon juice, Kosher salt, Black pepper, Crushed red pepper flakes (serve to taste) (optional), Fresh breadcrumb, Extra virgin olive oil, divided (it calls for 5 tsp evoo, i used about 3 or less), Kosher salt , to taste, Black pepper , to taste, Chopped fresh chives, Unsalted butter, melted (it calls for 3 tsp of butter, i used about 1/2), Shrimp, peeled, deveined, and partially split (6 oz.), Red potatoes , cut into 1/4 inch thick slices, French haricots vert or 4 oz green beans, Dijon mustard, Extra virgin olive oil, White wine vinegar, Honey, Chopped fresh tarragon leaves (i omitted it, don tsp like licorice), White toasted sesame seeds, Kosher salt , to taste, Black pepper , to taste, Crushed red pepper flakes , to taste

Lean pork loin roast or 2 lbs any other lean pork roast, Diced green chilies , do not drain, Diced tomatoes , do not drain, Onion, diced, Diced jalapenos , do not drain (optional), Refried beans, heated, Shredded cheddar cheese , sharp, mild, jack, your preference, Cilantro leaf (optional), Flour tortilla, Ground cumin, Chili powder, Salt

All-purpose flour, Yellow cornmeal, Sugar, Baking powder, Table salt, Whole eggs, Up 7-up soda, Milk, Cooking oil, Melted butter (do not add to batter!!!), Lemon juice (do not add to batter!!!), Lime juice (do not add to batter!!!)

Bittersweet chocolate , tempered, see how to temper chocolate, method follows, How to temper chocolate, Dessert circus , extraordinary desserts you can make at home by jacques torres, Chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., Easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., Way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., Classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

Varied kinds of lettuce ., Parsley without stem, Jicama cut in small cubes (it s a fruit, if you can tsp find it substitute for cucumber., Panela cheese (it s a soft, and light kind of cheese, (you can substitute for any kind of soft flavor cheese), Carrots cut in juliane, Fried tortilla cut in juliane (you can by the selection of tortilla chips for salads), Sliced avocados, Canned chipotles, Coriander leaves, Diced garlic, Lemon juice, White vinegar, Extra vigin olive oil, Broth, Salt, Mustard, Maggi seasoning sauce

Boneless/skinless chicken breasts, Teriyaki sauce, Angel hair shredded cabbage (do not use the cole slaw with red cabbage & carrot), Green onion, sliced (if you do not like a lot of green onion cut back on these some), Almonds (do not use the sliced), Maruchan chicken flavored ramen noodle soup, Dressing, Mayonnaise, Safflower oil (like saffola), White vinegar, Sugar, Seasoning packets from the ramen soup mentioned above

Lost bread, Eggs, Sugar, Cornstarch dissolved in a splash of water, Whole milk, Freshly grated nutmeg, Stale white bread or 6 slices thick cut stale bread, Butter , for griddle pan, Warm maple syrup , powdered sugar, cinnamon sugar and/or fresh berries for topping, Three berry compote , recipe follows, Preheat nonstick griddle or skillet over medium heat. beat eggs very well, add sugar and beat again. add cornstarch in water and beat that in, then add milk and nutmeg. coat bread thoroughly in egg-milk mixture. lightly butter hot pan with butter nested in paper towels. add bread to the pan and cook slowly, 3 or minutes on each side, 2 to 3 slices at a time. serve hot with your favorite toppings or three berry compote, Three berry compote, Sugar, Lemon, juiced, Water, Strawberries, sliced, Raspberries, Blackberries, Maple syrup or honey, Combine sugar , lemon and water in a small sauce pot. over moderate heat, dissolve sugar into water. stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. reduce heat and simmer 7 or 8 minutes. remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. thicken syrup 5 minutes and pour over fruit. serve with french toast, pancakes or waffles.

Lost bread , a.k.a. french toast, Eggs, Sugar, Cornstarch dissolved in a splash of water, Whole milk, Freshly grated nutmeg, Stale white bread or 6 slices thick cut stale bread, Butter , for griddle pan, Warm maple syrup , powdered sugar, cinnamon sugar and/or fresh berries for topping, Three berry compote , recipe follows, Preheat nonstick griddle or skillet over medium heat. beat eggs very well, add sugar and beat again. add cornstarch in water and beat that in, then add milk and nutmeg. coat bread thoroughly in egg-milk mixture. lightly butter hot pan with butter nested in paper towels. add bread to the pan and cook slowly, 3 or minutes on each side, 2 to 3 slices at a time. serve hot with your favorite toppings or three berry compote, Three berry compote, Sugar, Lemon, juiced, Water, Strawberries, sliced, Raspberries, Blackberries, Maple syrup or honey, Combine sugar , lemon and water in a small sauce pot. over moderate heat, dissolve sugar into water. stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. reduce heat and simmer 7 or 8 minutes. remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. thicken syrup 5 minutes and pour over fruit. serve with french toast, pancakes or waffles.

Spinach ala tom, I wanted to add that some cream cheese, sour cream added to this mixture would make a great dip, just add some milk to the cream cheese if needed to make it less thick, just don tsp over do it. i would add after all the other ingredients are cooked., A recipe something like my dad used to make , except he put 2 eggs in it and scrambled it all together, i don tsp do that. i also added a few things to it. of course all you velveeta fans can add that instead of the fresh parmesan., Green giant frozen chopped spinach, Oscar mayer chopped bacon ( in the yellow plastic pouch in the salad isle of your store) it s really lower fat and easier to use than regular bacon and it also tastes good., A small yellow onion diced, Unsalted butter, Amount of fresh shredded parmesan cheese for garnish .

Butter (do not substitute!), All-purpose flour, Sugar, Salt, Baking powder, Milk, Sliced peaches , do not drain (i use a quart of my own canned peaches in light syrup, so i am guesstimating on the store bought), Nutmeg, Cinnamon, Sugar, Lemon peel