71 mess Recipes

oil, onion, diced, stalks celery, chopped, grams turkey, grams cumin, caraway seed, celery seed, salt, pepper, head green cabbage, cored and sliced thinly, white wine vinegar

water, uncooked rice, butter, onion, chopped, garlic, minced, ground beef, sliced mushrooms, drained, salt and ground black pepper to taste, tomato sauce, cheddar cheese

strawberry, kirsch, heavy whipping cream, meringues, shells crushed

egg whites, sugar, sugar, fresh strawberries, hulled, heavy whipping cream, lemon juice, fresh mint leaves

egg whites, caster sugar, double cream, raspberries, strawberries

olive oil, onion, chopped, mushrooms, sliced, kosher salt, freshly ground black pepper, chopped andouille sausage (about 6 oz.), eggs, minced garlic (about 3 cloves), red chile flakes , or to taste, spinach, washed and thoroughly dried (about 2 qts.), hot sauce

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

hash browns, lightlife gimme lean ground sausage (or regular, if you like ), cooked spinach, eggs, salt, pepper

spaghetti, cooked, ground beef, onions, chopped, salt, ground pepper, garlic cloves, minced, diced tomatoes, undrained, creamed corn, peas, drained, tomato paste, sharp cheddar cheese, grated

frozen shredded hash brown potatoes, vegetable oil, green pepper, chopped, onion, chopped, garlic cloves, minced, spam or 3 cups cubed fully cooked ham, eggs. lightly beaten, salt, pepper, shredded cheddar cheese

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

smoked sausage, cut into chunks, jalapeno peppers, sliced, green pepper, cut into bit size chunks, sweet onion, cut into bit size chunks, foil cooking bag, see below, tabasco sauce, sweet and sour sauce, crusty bread (optional)

black beans rinsed and drained, original rotel drained, lime juice, borders spice blend, green onion, sour cream, mexican blend shredded cheese, tortilla chips

chocolate cake mix, heavy cream, dark chocolate, chopped, ground cinnamon, brown sugar, heavy cream, brandy, apples, peeled, pitted and diced, ice cream , any flavor your desire, cream, for topping, dark, milk and white chocolate chunks, for decorating

bacon cut into pieces, smoked sausage cut into bite size pieces, onion diced, green pepper diced, potatoes boiled till just tender cut into cubes, cheddar grated (or any cheese you want), dozen eggs, a good dollop of sour cream, salt and pepper to taste.

our little messes, sweetened condensed milk, vanilla, x sugar, coconut

water, smoked ham hock, fresh field peas, hot peppers in vinegar, drained, sugar, salt, pepper