233 much bother Recipes

coucous, mango, peeled, pitted, and cut into 1 inch cubes, jalapeno chili, seeded and ribs removed, finely chopped, raisins, ripe tomato, chopped, olive oil, garlic clove, minced, loosely packed small cilantro sprigs, chopped (be careful not to add to much, to much cilantro will give it a soapy taste), loosly packed small parsley sprigs, chopped, juice of 1 lime, salt to taste

broccoli florets- stems cut off (i prefer fresh ), white onion- sliced into thin rainbows, garlic- crushed and minced, fresh basil- about 4-5 leaves rolled up and cut into ribbons (try to use fresh, tastes much better!), red crushed pepper (or to taste if you can tsp handle a little heat!), salt, coarse black pepper- 5 grinds, parmigiana cheese- try to use a good brand, drizzle of balsamic glaze- i used store bought , but its easy to make at home too, pam- olive oil flavored, olive oil, cold water (for boiling ), cold water with ice (for blanching)

brown sugar , packed, whipping cream, flour, butter (not much), ready-made pie crust

problems, dry cookie dough, solution, measure accurately. you don tsp want too much flour or too little liquid or shortening., use room temperature shortening, not chilled or melted ., use large eggs , the size used for testing most recipes., use small eggs ., mix the cookie dough thoroughly. be careful not to undermix., help! if your dough is too dry , add 1 or 2 tbsp cream or milk., problem, dough too soft to shape or roll, solution, measure accurately. you don tsp want too little flour or too much liquid or shortening, use shortening at room temperature, but not melted and do not substitute oil., use large eggs, not extra large, if it s a refrigerator dough , be sure it is firm enough to handle, then work with small amounts, leaving the rest in the refrigerator, help! if your dough is too soft, mix in 1 or 2 tbsp flour.

luther burbank , father of the american potato, he developed the russet , a superior potato variety before age 22, in 1875, he moved from massachusetts to california, during the next 50 years , he created the following, shasta daisy, nectarine, new varieties of, tomatoes, asparagus, corn, squash, peas, much more , too numerous to list

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

frozen fries, white cheese curds, homemade gravy or store bought. homemade is much better

stater brothers 98% fat free condensed mushroom soup, water, garlic powder to taste-between 1/4 teas or more-or use fresh, uncooked long grain white rice, more of tri-color sweet bell peppers , cut into julienne strips, skinless boneless chicken breasts , depending on how many you re serving and how much chicken you want, i took the chicken and cut it into 2 inch slices with my kitchen shears-only used to cut meat. from germany-they re great, i mix the soup concentrate and the rice together and gradually work the water in and other ingredients. that way the rice will cook nice and even., i sprayed the top of the chicken with wolfgang puck s olive oil cooking spray and then put emerille la gasse s chicken rub on top of the chicken. it has a great flavor to it., if you don tsp have the chicken rub you can take the cut up chicken , toss it in a bowl or plastic bag with olive oil or canola, little salt, pepper, paprika and touch of garlic powder. just don tsp use too much with the garlic powder. i use fresh usually, but in recipes like this; it works., i used the largest skillet that emerille la gasse makes to put it in., i mxed everything and baked it in the same pan.

cleaned quartered new/red potatos, unsalted butter, paprika (use as much or as little as you like), sea salt

potato ( 1 per person ), garlic (to taste), lemon juice (to taste), plain soymilk/regular milk (not much), olive oil , melted butter, or melted earth balance margarine, salt to taste

sized potatoes of your choice, cut into quarters, garlic cloves, chopped, tumeric or cumin (or both), salt, dried chilli/chilli poweder (or more if you like it hot!), mustard seeds, fresh spinach (it s up to you how much), water for boiling, plenty of vegetable oil for frying

water, brussels sprouts, trimmed (i use 2 boxes of frozen), olive oil, garlic, minced, pancetta bacon, diced (8 oz. is too much...use to tast and it s great. i use a small amount or it s over powering for this recipe.), salt, ground black pepper

cleaned grasshoppers, (heads, wings and legs removed), flour ........this is always to much -but its the close st amount i can get to what i use..., shake of baking powder, salt, milk- maybe a smidge more if to thick, egg , whipped /beaten ..get it foamy, angostura bitters ........or two if you like...just go easy with this stuff -its potent...

russet potatoes,cut in 1/4 cubes, chili powder, salt, ground black pepper, tb butter,cubed (i only use 4-6 too much), shredded colby-monteray jack cheese blend, ranch dressing

grain rice, chicken broth, onion- diced, bell pepper diced, picante sauce (i use pace), olive oil- slightly pour over rice (not too much), salt and pepper to taste

ingredient a, whole chicken cut into pieces, plain water to boil chicken, ingredients b, pips of crushed garlic, more of oyster sauce, thumb size ginger crushed, sweet soy sauce as much as needed (note that we want the chicken to be sweet ), salty soy sauce, sugar

sift together in large bowl, flour, soda, salt, add, soft butter, sugar, egg, vanilla or fresh nutmeg (not too much), beat at medium speed for 2 minutes., add, thick sour cream, flour mixture

food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, eggs, warm water, semisweet chocolate chips