4094 nuggets rub Recipes

condensed cream of chicken soup, greek-style yogurt, milk, dry onion dip mix, dried parsley, garlic powder, ground black pepper, salt, ground cayenne pepper, frozen bite-size potato nuggets (such as tater tots), frozen broccoli, grated cheddar cheese, frozen bite-size potato nuggets (such as tater tots)

firm tofu, frozen and thawed, cornmeal, medium ground, cornstarch, poultry seasoning, plain yogurt, pepper , to taste

breaded chicken nuggets (tyson boneless buffalo chicken anytizers ), red hot sauce, crisp salad green (bagged salad), tomato, chopped, cucumber, chopped, avocado, chopped, light ranch salad dressing (optional)

vanilla bark coating, white chocolate morsels, white chocolate baking squares, shortening, pretzel nuggets (we tested with snyder s of hanover sourdough ), animal-shaped crackers (3 cups), coarsely crushed hard peppermint candies

thick cut bacon, italian sausage, barbecue sauce (your favorite ), barbecue seasoning (your favorite rub , recommended bad byron s butt rub, rendezvous famous seasoning, or steven raichlen)

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 pork chops, about 1/2-inch thick, rubbed sage (enough to rub both sides of the chops, you may not need to use all of it), salt and pepper, to taste, butter, minced shallots or 1/4 cup green onion, dijon mustard, chicken broth, maple syrup, balsamic vinegar, capers

chicken, beer ( i always use a bud =), chicken (3 1/2 to 4 lb), all-purpose barbecue rub (recipe below ) or your favorite commercial rub, vegetable oil, crushed garlic, onion, chopped, salt and pepper, bbq rub, coarse salt (kosher or sea), dark brown sugar, sweet paprika, freshly ground black pepper

chicken broth, butter, cubed, salt, dried thyme, dried marjoram , rubbed sage and dried rosemary, crushed, minced fresh parsley, minced chives, sliced bread, bulk pork sausage, butter, cubed, sliced celery, sliced carrots, fresh mushrooms, chopped, cubed fully cooked ham, green onions, chopped pecans, tart apple, chopped, chopped dried apricots, rubbed sage, dried marjoram, dried rosemary, crushed, salt, ground nutmeg, egg substitute, turkey (16 to 18 lb), chicken broth

smoked paprika, chili powder, curry powder, onion powder, salt, garlic powder, ground black pepper, rubbed sage, ground ginger (optional), fresh lemon juice, chicken broth, vegetable oil, whole chicken, rinsed and patted dry, chicken broth, water, fresh lemon juice, butter, dry couscous, curry powder, onion powder, smoked paprika, rubbed sage, garlic powder, bay leaf

frozen chicken nuggets (i use foster farms), coconut oil or grapeseed oil, nuggets (for frying), green onions, eggs, white rice (i use minute rice), soy sauce (to taste), pine nuts (optional), bamboo shoot (optional), water chestnut (optional)

beef brisket untrimmed, red wine vinegar moo marinade, onion , minced moo marinade, juice of 1 lemon moo marinade, red pepper , black pepper moo marinade, chili powder moo marinade, salt day rub, black pepper day rub, red pepper day rub, hot pepper sauce day rub

side of ribs, your favorite barbecue rub (kc gates & sons rub recipe 16732), barbecue sauce (kc gates & sons bbq sauce recipe 16745), pickle juice, water

chicken breasts, sliced into strips or 1 lb chicken tenders, flour, plain breadcrumbs, roast chicken seasoning (i like emerils chicken rub seasoning) or 2 tbsp garlic and herb seasoning (i like emerils chicken rub seasoning), garlic powder, grated parmesan cheese, egg, salt and pepper

heavy cream, buttermilk, chopped onion, minced garlic, vegetable or olive oil, lime juice, ground cumin, fresh cilantro leaves, dried mexican oregano, crumbled, salt, flank steak (or skirt steak), trimmed of surface fat and silver skin, thinly sliced against the grain, roasted tomato salsa , for serving, recipe follows, soft hoagie rolls , such as potato rolls, brioche, or cuban rolls, avocado, thinly sliced, tomato, thinly sliced, sliced jalapenos , to taste, mayonnaise , for bread, to taste, cilantro leaves , for garnishing, lime wedges, for serving, beefsteak tomatoes, halved and rubbed with vegetable oil, yellow onion, cut in 1/2, rubbed with olive oil, garlic cloves, serrano chiles, stems removed, rubbed with olive oil, olive oil, lime juice, salt, freshly ground black pepper

domestic large eye lamb racks, olive oil, rosemary, roughly chopped, garlic, peeled, roughly chopped, moroccan spice rub , recipe follows, coriander seeds, cumin seeds, fennel seeds, turmeric, kosher salt, freshly ground black pepper, ground cinnamon, paprika, cardamom, baby sunburst squash, tops trimmed, melted butter, honey, moroccan spice rub, fresh lemon juice, lemon oil, asparagus, peeled up to the tips, chives, blanched for 5 seconds, shocked in ice water, butter, vegetable stock, olive oil, lemon zest, salt, moroccan spice rub, moroccan couscous, veal stock, port, merlot, bay leaves, fresh thyme, whole black peppercorns

chopped onions, olive oil, active dry yeast, warm water (about 110 degrees ), warm milk (about 110 degrees ), vegetable shortening, honey, salt, unbleached flour, rubbed fresh sage or 2 tsp rubbed dried sage, whole wheat flour, olive oil (optional)

chopped onions, olive oil, active dry yeast, warm water (about 110 degrees ), warm milk (about 110 degrees ), vegetable shortening, honey, salt, unbleached flour, rubbed fresh sage or 2 tsp rubbed dried sage, whole wheat flour, olive oil (optional)