75 mess por Recipes

tomatoes or 3 lbs roma, jalapenos, chipotle chiles in adobo, white onion (sliced ringwise), green onions (trimmed to 5 inches), chopped garlic, cilantro, salt, apple cider vinegar (optional), lime juice, ground cumin, mexican oregano, ground black pepper, olive oil

black beans, drained and rinsed, vegetable oil, onion, finely chopped, garlic cloves, minced, ground cumin, fresh cilantro or 1/4 cup fresh coriander, lime rind, grated, lime juice, salt , to taste, pepper , to taste

yellow squash , cut into 1/2-inch slices, zucchini , cut into 1/2-inch slices, tomatoes, cut into wedges (optional), onion, sliced and separated into rings, garlic, minced, olive oil, salt and pepper to taste, chopped fresh parsley (optional)

egg whites, sugar, strawberries, sweet sherry, well-chilled heavy cream

diced cooked potatoes, bell peppers, sliced in strips, onion, cut in strips, season salt, jimmy dean sausage, beaten eggs, grated sharp cheddar cheese

fat-free refried beans, salsa (i like medium), green chilies, cheese, shredded (i like a mexican or taco blend)

smoked sausage, cut into chunks, jalapeno peppers, sliced, green bell pepper, de-seeded and cut into chunks, sweet onion, peeled and cut into chunks, tabasco sauce, sweet and sour sauce

unseasoned breadcrumbs, parmesan cheese, finely grated, milk, beef broth, chopped fresh parsley, eggs, beaten, dried oregano, garlic, minced, kosher salt, ground black pepper, dried basil, ground chuck, beef broth , for baking

butter, sliced mushrooms, garlic cloves, minced, shallot, minced, marsala (dry , not sweet. sometimes i use half white wine), chicken broth, cornstarch, chicken breast tenders, olive oil, salt, ground black pepper

fresh mustard greens, shredded, fresh turnip greens, shredded, balsamic vinegar, honey, dijon mustard, coarsely chopped pecans, vegetable oil

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

portabella mushrooms, olive oil, garlic cloves, minced, chopped fresh parsley, water, salt, polenta (coarse cornmeal) or 1 cup yellow cornmeal, butter, grated sharp white cheddar cheese (about 4 oz), swiss chard , ribs cut away, leaves cut in 3x1-inch strips, fresh spinach leaves

russet potatoes, peeled and quartered (about 1 1/2 lbs-any mealy potato will work), coarse salt, scallions, finely minced, mexican queso fresco, crumbled, fresh ground black pepper, salt , to taste, corn oil, ground achiote, red onion, peeled and thinly sliced (into rings or slivers), fresh lime juice, salt, tomatoes, seeded and finely diced, fresh cayenne peppers or 2 serrano peppers, seeded, deveined, and finely chopped, chopped cilantro

molasses, chipotles in adobe sauce, pureed (with adobo sauce included in puree), garlic cloves, minced (or 1 1/2 tsp granulated garlic), yellow onion, minced (or 1 tbsp onion powder), worcestershire sauce (or 1 tbsp worcestershire powder), juice of 1 lemon, whole lemon , zested, and minced, soy sauce, ketchup, beer

milk, potatoes, peeled and cut in chunks (about 2 large potatoes), onion, cut in quarters, eggs, flour, baking powder, salt and pepper

flour, baking powder, salt, sugar (white or brown ), shortening, grated lemon rind (optional), egg, milk