294 not ups Recipes

roasting chickens, cut up, salt, pepper, all-purpose flour, paprika, vegetable oil, butter, melted, sliced pineapple (do not drain), sliced green onions, and tops, green pepper, seeded, cut in strips, dry white wine, brown sugar, salt, diced almonds

yellow summer squash , sliced in cricles, onion peeled and sliced in circles, sundried tomatoes ( dry not in oil ), cut up, green bell pepper sliced, baby eggplant , sliced in circles, buttery cracker crumbs ( ritz or club ), shredded cheddar cheese, shredded mozarella cheese, eggs , fork beaten, mayonaisse, salt , pepper, garlic to taste, fresh chopped herbs to taste ( basil, parsley etc )

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.

boneless chicken breasts, overtly large poblano chilies, half a cup of shredded jack cheese, grated asadero cheese, spicey chorizo (cooked ), a deep-frying set up with veg. oil, sauce, very ripe plumb tomatoes, yellow onion, smoked chipotle peppers + 3 tbsp. of the adobo sauce, garlic, chicken stock, heavy cream, sweet white wine, roux blanc, olive oil, salt, cilantro splash, fresh cilantro leaves, olive oil, juice of 2-3 limes, tequila, batter, egg whites, half a cup of cerveza negra (but not guinness), a pinch of salt, flour, perhaps some milk of magnesia or rolaids

broccoli (cut up in small pieces the size of a nickle to a quarter. do not use the stems.), cauliflower (do the same as for broccolli), onion (or green s), cheddar cheese (shredded ), cooked bacon, sunflower seeds, raisins, sugar, mayonnaise, cider vinegar, red wine vinegar

ground turkey, chopped onions, minced garlic, tomatoes, chopped up, tomato sauce, fat free chicken broth, yellow bell pepper, chopped green peppers, apple, cored and chopped but not peeled (such as granny smith), chili powder, unsweetened cocoa powder, curry powder, ground cinnamon, red kidney beans, almonds (better if toasted ), raisins, fat free sour cream

your favorite spaghetti, garlic cloves, whole, punch salt, oil, garlic clove, minced, tomato sauce , el pato, find it anywhere, its up to you- serranos chile, chopped, del monte diced tomato with zesty mild green chili, red dried chili pepper flakes, monterey jack cheese, block kind-, cut piece (not shredded )

holy grit balls, cooked grits (cooked according to package directions), american cheese, sliced green onions (more or less to taste)(single not the whole bunch! lol), salt and pepper to taste, butter, half and half, garlic powder, couple of dashes of hot sauce (more if you want a hotter version), other cajun blend, mexican blend shredded cheese, egg wash, egg, milk, hot sauce, breading, italian style bread crumbs, coarse ground black pepper, cream sauce, butter, heavy cream, leaves from celery (i used about 2 tsp), few dashes of hot sauce, oregano (i used dried), garlic salt, other cajun blend, if you want you can add a little diced jalapeno to spice it up!), vegetable oil for frying

softened philly cream cheese , off brands do not do as well and the whipped does not do well for this dip either., buddig type ham-finely chopped, green onion stalks - up to you how oniony you would like this - finely chopped

soft cream cheese, sour cream, not light, marshmallows, cut up or miniature(coloured or plain), pineapple tidbits, maraschino cherries, halved, a handful of green seedless grapes, washed and halved, a handful of red seedless grapes, washed and halved, mandarin oranges, drained, pineapple juice, maraschino cherry juice - to add a little colouring, whipping cream

velveeta shells and cheese dinner, mix with the cheese pouch, not the powder, butter, chopped onion, chopped red bell pepper, minced garlic, reduced-fat sour cream, milk, paprika, shredded cheddar cheese, imitation crabmeat, cut up, butter, melted, crushed buttery cracker , measure after crushing

beef stew meat (or cut up a roast), onions, diced, tomato soup, water, carrots, diced, potatoes, cubed, turnips, cubed, stalks celery, chopped (with leaves ), frozen peas, mushroom pieces (do not drain), red wine, bay leaf, worcestershire sauce, salt or pepper or fresh basil or dry basil or thyme

crescent rolls, garbanzo beans, mashed , do not drain, boneless skinless chicken breasts, laughing cow cheese, wedges cut up in small chunks, cilantro, finely chopped, taco seasoning mix, tomatoes, chopped, green onions, chopped, olive, chopped, avocado, chopped (optional), jalapeno, chopped (optional), sour cream (optional), salsa (optional)

chicken broth, diced tomatoes (puree half), serrano chili peppers, seeded and chopped, ground cumin (more if you like cumin, up to a tbsp is fine), ground oregano (mexican preferably ), dried chipotle powder (regular chili powder is not as hot), hungarian hot paprika (cayenne pepper can be substituted), black pepper (alternately, 2 tsp coarse and 1 tsp white pepper), dry mustard, vegetable oil , as needed for sauteing, onions, diced, garlic cloves, minced, lean pork, cut into 1/2- to 3/4-inch cubes (tenderloin is good), black beans, rinsed, frozen corn (or equivalent in canned corn), cooked rice (whole grain is best), jalapeno peppers, seeded and finely minced, hot pepper sauce, white vinegar, salt (or to taste), grated cheese , for garnish. monterey jack works well

head green cabbage, sliced, mushrooms, sliced, red onion, sliced, green pepper, diced, oscar mayer real bacon bits (not bacon bits), turkey pepperoni , quatered, tomato sauce (this is my preference, you can add more or less its up to you), salt and pepper, to desired taste, parkay spray margarine (incase the skillet gets sticky, 10 sprays)

corn chex, rice chex, wheat chex, pecan halves, red cinnamon candies, sugar, margarine or 1/4 cup butter, melted (not spread or tub product), water, cut-up dried apple , pieces (1/2- to 3/4-inch pieces)

bacon, cut-up, potato, cooked, butter , not margarine, fresh mushrooms, sliced, chopped onions, bread , crust tore-up (optional), eggs, slightly beaten

cooking oil, chopped garlic, mandras curry powder, onions, sliced, whole chicken, cut up into pieces, water, salt, potatoes (bite size pieces not too small)