14622 not usual mole Recipes

whole beets(1 drained, 1 not ), garlic, minced, red pepper flakes, corn starch, cider vinegar, fresh orange juice, lemon, juiced, honey, fresh ground pepper, kosher or sea salt

bone-in beef short ribs *, 3/4 to 1 lb. each, onion, coarsely chopped, garlic cloves, smashed, fresh thyme sprigs, rosemary sprigs (7 to 8 in . each), dried bay leaves, kosher salt, fresh fig leaves, stems trimmed, rinsed; or use 4 (12- by 12-in.) pieces thawed frozen banana leaves, cabernet sauvignon, balsamic vinegar, dried mission figs, stems trimmed, mole sauce* (preferably oaxacan-style mole negro ); or use 1/4 cup mole paste mixed with 3/4 cup beef broth, molasses, beef broth, sweet-potato chips or other root-vegetable chips (optional), cacao nibs, salted roasted pumpkin seeds (pepitas), salt

cooked turkey, shredded, corn oil , or vegetable oil, not olive, turkey broth , or chicken broth, onion, medium, chopped, tomatoes, whole, drained, peanut butter, baking chocolate chips , or baking chocolate, sugar, chili powder, cinnamon, ground

dried ancho chiles, stemmed, seeded, warm water, canola oil or vegetable oil, almonds, chopped, lightly salted dry-roasted peanuts, raisins, sesame seeds, whole canned plum tomatoes (from 14 1/2-oz can), drained, more) water, bittersweet (not unsweetened ) or semisweet chocolate, chopped

ancho chilies, boiling water, sesame seeds, canola oil, onion, coarsely chopped, garlic cloves, mashed, chipotle chiles in adobo, tomatoes, whole, chopped, pureed , it doesn tsp matter because it s all getting pureed in the end, peanut butter (creamy ) or 2 tbsp almond butter (creamy), raisins, ground black pepper, ground cinnamon, sugar, salt, oregano, chili powder, ground cumin, cocoa powder , not dutch processed, water (from soaking the ancho peppers), dark chocolate, good quality

bacon, chopped, ground beef, sweet onion, chopped, garlic, minced, poblano pepper , roasted, seeded and chopped, red peppers , roasted, seeded and chopped, fresh sweet corn (two ears), black beans, rinsed and drained, beef broth, dark beer (beef broth can be substituted), diced tomatoes , do not drain, tomato paste, chipotle chile in adobo, minced, adobo sauce, fresh cilantro, oregano, chili powder , adjust to taste, cumin, dark cocoa, lime, juiced, salt , to taste, reynolds wrap foil

leftover cooked turkey, shredded, oil , not olive , maybe corn, turkey broth, onion, chopped, whole tomatoes, drained, peanut butter, baking chocolate chips, sugar, chili powder, ground cinnamon

vegetable oil, onion, chopped, garlic, chopped, ground cumin, green chili, chopped and drained, fresh cilantro leaves, chopped, fresh parsely leaves, chopped, shelled sunflower seeds (not salted), chicken broth, rice vinegar, lime juice, salt, pepper to taste, boneless, skinned chicken breast halves, sliced in strips, tomatoes, chopped

cumin seeds, bacon slices, chopped, boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes, onion, chopped (about 2 cups), garlic cloves, chopped, more) beef broth, divided, pure ancho chile powder, texas-style chili powder blend (such as gebhardt), mole paste, more) salt, apple cider vinegar, dried oregano, crumbled, masa (corn tortilla mix), cayenne pepper (optional), warm, freshly cooked or drained canned black beans or pinto beans, chopped white, red, or green onions, grated cheddar cheese , monterey jack cheese, or queso fresco, sliced fresh or pickled jalapeno chiles, tortilla chips or oyster crackers

poblano peppers or 4 medium sweet green peppers, pre-cooked spanish rice, cooked lean ground beef, frozen whole kernel corn, mole , sauce (purchased), water, shredded cheddar cheese or 3/4 cup shredded monterey jack cheese, salt, pepper, fresh cilantro

pinto beans, cooked, to room temperature, brown rice, cooked, to room temperature, monterey jack cheese or 2/3 cup mild mexican cheese, your choice, pico de gallo (homemade is best ), fresh cilantro, minced, mole , sauce (homemade is best), whole wheat tortillas (10-inch diameter) or 6 spelt tortillas (10-inch diameter)

brown sugar, salted or not ) butter, melted, ground cinnamon (divided ), tart apples (such as granny smith) peeled, cored and thinly sliced, dried cranberries or raisins, italian or french bread cut into slices- about 6 to 8 slices, eggs, milk, pure vanilla extract

peppridge fram chessman cookies, bananas, sliced (ripe but not over-ripe ), milk, instant french vanilla pudding (5oz), cream cheese, softened, sweetened condensed milk, cool whip (thawed ) or sweetened whipped cream

white meat chicken, cooked , torn into chunks, chicken stock (low sodium preferred ), mole (dona maria brand preferred), cornstarch (combine with 2 tbsp water), cocoa powder (not chocolate drink powder), sugar (optional), light sour cream, tabasco sauce, green (optional)

chickens (about 3 1/2 lb each), each chicken cut into 8 pieces, heads garlic , scored around the middle, white onions, roughly sliced, fresh mint sprigs, sea salt, chilhuacles negros or guajillos, chiles pasillas (mexican , not oaxacan), chiles mulatos, tomatoes, broiled, water, whole allspice, fresh thyme sprigs, leaves only, fresh marjoram sprigs, leaves only, mexican oregano, melted lard or safflower oil, sesame seeds, shelled peanuts, unskinned almonds, raisins, onion, thickly sliced, garlic cloves, peeled, very thick 3-inch cinnamon stick, slivered, ripe plantain, skinned and cut into thick slices, crisp-fried corn tortillas, thick slices dried french bread, mexican drinking chocolate, sea salt, chicken broth

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

olive oil, onion, chopped, garlic, minced, stalk celery, sliced, carrot, cubed, bacon, sliced into small strips, beef heart, rinsed and cubed, beef bouillon granules, ground cumin, red wine, water , or as needed, prepared mole sauce, parsnip, cubed (optional), potatoes, peeled and cut into large chunks, canned lima beans

two 7- to 8-bone racks of lamb, trimmed and frenched (the butcher can do this), red mole, canola or grapeseed oil, kosher salt and freshly ground black pepper to taste