12914 new zealand semi Recipes

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

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.

egg whites, white sugar, water, cornstarch, vanilla extract, distilled white vinegar, salt

all-purpose flour, flaked coconut, chopped dates, white sugar, baking powder, butter, golden syrup, vanilla, flaked coconut

vegetable oil, onions, sliced, ground beef, garlic, chopped, water, ketchup, beef stock, teriyaki sauce, black pepper, curry powder, garlic powder, onion powder, all-purpose flour, water

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

scrubbed new baby potatoes, eggs, asparagus spears, fresh mint, orange , juice and zest of, extra virgin olive oil, salt & freshly ground black pepper

onion, chillies, green or red, salt, pepper, garlic, red lentils, tomatoes, chopped (1 tin), tomato paste, water (or more ), olive oil, lemon juice

white-wine vinegar, sugar, minced fresh mint leaves, new zealand baby rib lamb chops , wholly frenched to the eye (about 2 lb), garlic clove, halved crosswise, crumbled dried thyme, white pepper to taste

american rack of lamb or 2 new zealand racks of lamb, salt and pepper to taste, trimmings from the rack or 1 lb (450 g) lamb stew meat cut into 1/2-inch (1 cm) pieces, broth or water as needed