380 nigella shelf Recipes

kidney beans (do not drain), pinto beans (do not drain), whole corn (do not drain), diced tomatoes, tomato sauce, celery, diced, garlic, diced, salt, black pepper, chili powder, cumin

champagne, chilled, vodka , top shelf, raspberry puree, fresh raspberries

oysters , shucked in half-shelf, salami (2 thick slices), worcestershire sauce

silver tequila, white rum, vodka, cointreau liqueur, gin, fresh lemon juice, simple syrup, cola, lemon twist, for garnish

gnocchi , shelf-stable, olive oil, yellow onion, finely chopped, ground chicken, garlic cloves, finely chopped, sliced mushrooms, kosher salt, black pepper, baby spinach, parmesan cheese, grated plus extra for garnish

chicken legs (drumsticks and thighs), kosher salt and pepper, olive oil, low-sodium chicken broth, smoked or hot paprika (found in the spice section of the supermarket), yellow onions, cut into wedges, gnocchi (refrigerated or shelf-stable)

onion, thinly sliced, butter, condensed cream of celery soup, undiluted, milk, cream-style corn, salmon, drained, bones and skin removed, minced fresh parsley

gnocchi (frozen or shelf stable), marinara sauce (or 32 oz homemade sauce), meatballs, mozzarella cheese, shredded (optional)

white cake mix , such as betty crocker, all-purpose flour, baking powder, milk, eggs, oil, fresh blueberries, flour, brown sugar, butter, chopped pecans

chili powder (to taste), water, ketchup, bottled chili sauce, worcestershire sauce, cider vinegar or 1/4 cup any vinegar

beef tenderloin fillets (can substitute your favorite cut ), kosher salt or 2 tsp sea salt, fresh coarse ground black pepper, chopped fresh parsley, snipped chives, garlic cloves, minced, vodka (doesn tsp have to be top-shelf, but i wouldn tsp use the cheap-o stuff either), dry vermouth, juniper berries (i substitute 1 tbsp gin instead)

soy sauce, plum sauce (if you don tsp have on the shelf, try , asian), tomato paste, hoisin sauce, dry sherry, ginger, finely minced, garlic, minced, sesame oil, salt, pork back ribs, sugar (white or brown )

ground beef or 2 (12 1/2 oz) cans white chicken meat, onion (optional), chopped garlic (jarred ), roasted red peppers (jarred ), cannellini beans or 15 oz black beans or 15 oz great northern beans or 15 oz pink beans, undrained, corn, undrained, stewed tomatoes, cut up, refried beans, any style (spicy , with chiles, etc.), chicken broth or 14 1/2 oz beef broth or 14 1/2 oz vegetable broth, salsa, any style, ground cumin, fresh cilantro, chopped or 3 tbsp dried cilantro, water

bourbon , top shelf preferred, honey, ginger syrup , recipe follows, freshly squeezed lemon juice

grated lime zest, coarse kosher salt, lime slice or wedge, top-shelf tequila (recommended : cuervo gold or anejo tequila), orange-flavored liqueur (recommended : grand marnier or cointreau), lime juice, or more , to taste, ice cubes

vanilla ice cream , softened in microwave on defrost for 1 minute, coconut cookies or coconut macaroons, from bulk cookie bins or shelf packaged, maraschino cherries, drained and chopped, plus 6 whole, for garnish, semisweet chocolate chips, chocolate syrup or hot fudge sauce, for topping, chopped salted nut topping , available on baking aisle

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.

white bread, crusts removed, ball ) mozzarella, cut into approx half-centimetre slices, then strips, full-fat milk, plain flour, egg, olive oil