14174 new zealand semi cured Recipes

new potatoes, canola oil, shredded cheddar cheese, sour cream, melted butter, buttermilk, pepper, salt, diced green chiles, drained, garnish: paprika

new potatoes, halved or quartered, yellow onion, cut into 8 wedges, extra-virgin olive oil, zest and juice of 1 lemon, salt, black pepper, chopped fresh oregano, black olives, pitted and chopped

new potatoes, quartered, butter or margarine, melted, chopped fresh parsley, grated lemon rind, fresh lemon juice, salt, pepper

new potatoes, lean sirloin , trimmed of visible fat, salt, divided, freshly ground black pepper , to taste, olive oil, divided, shallot, finely chopped (about 3 tbsp), dry red wine, arugula, divided

condensed new england clam chowder, undiluted, milk, chopped clams, drained, sherry or chicken broth, butter, shredded cheddar cheese , optional

unpeeled new potatoes , julienned, butter, snipped fresh dill or 1/2 tsp dill weed, seasoned salt

butter (softened ), white sugar, brown sugar (packed), egg, flour, oatmeal, baking soda, salt, semi-sweet chocolate chips (more if you love chocolate)

sugar, marshmallow cream, evaporated milk, butter, semi-sweet chocolate chips

potatoes semi peeled, garlic to taste, salt to taste, chedder cheese, butter, milk

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

new potatoes, leeks (about 1 1/2 lb), cleaned, water, salt pork, maple syrup, salt to taste

new potatoes (about 1 lb), cut in half, olive oil-flavored vegetable cooking spray, olive oil, bay leaves, garlic, peeled and cut in half, fresh rosemary, coarsely ground pepper, salt

new potatoes, halved , or boiling potatoes, cut into 3/4-inch pieces, garlic, cooking oil, salt, bone-in chicken breasts (about 2 1/4 lb in all ), lemon juice, fresh-ground black pepper, butter, cut into 4 pieces, asparagus , tough ends snapped off and discarded, spears cut diagonally into 1-inch pieces, grated lemon zest (from about 1/2 lemon)

vegatable oil, whole new york strip steaks 1-inch thick, fat trimmed, patted dry, salt and freshly ground pepper, full-bodied red wine , such as syrah or cabernet sauvignon, beef stock, butter cold , cut into pieces, dijon mustard, dijon mustard

bacon drippings, new potatoes, cleaned, boiled, and peeled, molasses

fresh lemon juice, dijon mustard, minced garlic, salt, canola oil, fresh herbs (dill, chives, parsley) chopped, ground pepper, new potatoes cut into pieces, lemon zest

new red potatoes, quartered, vegetable oil, molasses, balsamic vinegar, dried thyme, crushed, salt, chopped walnuts, minced chives

smooth peanut butter, bakers white chocolate squares, chopped, smooth peanut butter, bakers semi-sweet chocolate squares, chopped, smooth peanut butter, crushed peanuts, candy foil, muffin or candy pan, sandwich bag