486 p shellfish valenc Recipes

grapeseed oil, raw sugar (turbinado), rolled oats (not instant get the good, old school kind), flax seeds (i just sort of eyeball this i put out a 1/3 cup and then dice some cashews and sunflower seeds and p) or 1/3 cup sesame seeds (i just sort of eyeball this i put out a 1/3 cup and then dice some cashews and sunflower seeds and p) or 1/3 cup sunflower seeds (i just sort of eyeball this i put out a 1/3 cup and then dice some cashews and sunflower seeds and p) or 1/3 cup raw cashews (i just sort of eyeball this i put out a 1/3 cup and then dice some cashews and sunflower seeds and p), orange juice (freshly squeezed ), orange rind, carrots (finely grated ), whole wheat flour, baking powder, baking soda, salt, ground cinnamon, ground ginger

mussels (or just about any other shellfish) or oyster (or just about any other shellfish), white vinegar, allspice, red pepper, cracked whole mace, bay leaf, lemon slice

vegetable oil, potatoes - peeled and cubed, smoked sausage, sliced, onion, sliced, green bell peppers, chopped

french bread , loaf, pizza sauce, canned mushroom slices, shredded mozzarella cheese, dried oregano

fine sea salt, whole wheat penne (al dente), fresh broccoli florets, extra virgin olive oil, green bell pepper (medium diced ), serrano chili peppers (minced ), red onion (sliced thin), fresh garlic cloves (chopped ), grape tomatoes, shrimp (p&d 31-41), old bay seasoning, white zinfandel wine, lemon , juice and zest, lemon (sliced ), asiago-parmesan cheese (shaved ), italian parsley (chopped ), fresh thyme leaves (chopped ), chili-flavored olive oil

olive oil, chopped yellow onion, minced garlic, ground cumin, dark chili powder, malt vinegar, ketchup, dark brown sugar, dark soy sauce, p litre&p worcestershire sauce, pureed chipotle chiles (chipotle puree)

shrimp , p&d, black pepper, cayenne pepper, salt, thyme, rosemary, oregano, butter (not margarine), butter (not margarine), chopped garlic, worcestershire sauce, strong chicken stock or 1/2 cup shrimp stock, beer

chick peas , drained well - do not use liquid it came in, tahini paste (in ny i can only find it at a&p stores or mediterranean and specialty food shops, garlic, minced finely, zest and juice and pulp of 2-3 lemons. depending upon size. (the added is my secret ingredient), cumin, dried crush red pepper, kosher salt, fresh ground pepper, vegetable oil, extra virgin oil, good paprika, up to 1/2 cup of water, pita bread, equipment needed : strainer for chick peas, food processor, grill pan

all purpose flour, masarica ( corn dough mix - found at hispanic markets ) or p.a.n flour, baking soda, baking powder, sugar, salt, egg yolks, buttermilk or as needed

streusal, sugar, light brown sugar, unbleached a.p. flour, tb cinnamon, tb butter (cut into 1/2 in pieces), pecans, muffins, eggs, sour cream, pure vanilla extract (bourbon vanilla is my fav!), unbleached a.p. flour, sugar, tb baking powder, salt, tb butter (cubed )

corned beef hash, cooked corned beef, cooked cabbage, cooked potatoes, cooked carrots, potato, uncooked, butter, s &p to ta te, eggs, eggs, water, white vinegar, salt, s &p to ta te, toast, thick slices of sourdough , or rye bread, butter

pre-cooked white or yellow cornmeal (example: p.a.n. or masarepa ), ricotta cheese, salt, water (i ended up using 1 cup), butter

langoustines (about 4 lb) (you may substitute with king prawn, australian crayfish or large 2 to 3 oz.-shrimp with heads), shellfish butter (see below ), pepper, sea salt ( fleur de sel ), shellfish heads, unsalted butter, water, langoustine (shellfish) heads, chicken stock, shellfish butter, red onion (3 small pieces), quince, chardonnay, langoustine broth, grapefruit peelings (use a vegetable peeler), peppercorns (preferably indonesian), vanilla bean, unsalted butter, dry chili, mint leaf, pepper, salsify, olive oil, duck fat, butter, chicken stock, sea salt (fleur de sel), black pepper, olive oil, truffle juice, lemon juice, salt, white pepper, basil leaves, broccoli sprouts

extra virgin olive oil, onion, chopped, turkey bacon, uncooked, garlic powder, blackened fish seasoning (i use paul prudhomme s), frozen chopped spinach (thawed and drained well !), italian breadcrumbs, parmesan cheese (i use the p, r cheese) or 1/2 cup parmesan-romano cheese mix (i use the p, r cheese)

brown sugar (base), creamy peanut butter (base), crisco (base ), milk (base), vanilla extract (base), egg (base), flour (base), baking soda (base), salt (base), creamy peanut butter (p.b. layer), crisco (p.b. layer ), milk (p.b. layer), unsweetened baking chocolate (2 squares) (choc. glaze), crisco (choc. glaze )

leeks, washed and sliced thinly, spanish onion, halved and sliced thinly, olive oil, garlic cloves, peeled and finely chopped, bay leaves, carrots, peeled and roughly chopped, black pepper, freshly ground, potatoes, cut into large cubes, ground fennel, orange peel , each about 3 inches long, dried thyme (or use fresh if you have it), dried marjoram (or use fresh if you have it), fish stock (or sub with 2 cups clam juice and 1 cup water), tomatoes, diced, lemon, cod fish fillets (or other white firm fish, or combination of different types of fish), mussels (or any other shellfish you prefer such as clams, or a combination of different types of shellfish), uncooked shrimp (or any other shellfish you prefer), saffron, fresh parsley, chopped fine, sea salt, breadcrumbs, parmesan cheese, freshly grated, cayenne (to taste), water, fresh basil, chopped fine (or 1 tbsp dried ), fresh parsley, chopped fine, olive oil, french bread

i used ends of meat and cheese so quantities vary, this is what i used, black forest ham end, oven roasted turkey end, p & loaf end, hard salami, pepperoni i don tsp like using much but a little isn tsp bad, baby swiss end, you can add other cheese to. hard cheeses are best and all you need is the ends or have the deli cut you hunks more cost effective. don tsp go to strong with the cheddar s.., i bought the veggies in a jar in the olive section, cauliflower, carrots, celery, pearl onion, sweet peppers, olives optional, fresh veggies you may want to cook or steam them. you want them crunchy then chill them you do not want to use warm veggies they will melt the cheese., tomatoes make it to runny so that is why i use red bell peppers, oven roasted bell peppers you can find them in store too, mix and match meat cheese and veggies to your taste it is really hard to botch up what you put in it just stay away from bologna, italian dressing of your choice just stay away from creamy dressings, few dashes of dill seed, season with pepper and mrs.dash blend, grated parmesan cheese to taste i just sprinkled it on there so it is up to you how much.

sliced tomatoes , amt. needed per serving, fresh ball mozzarella , amt. needed per serving, sliced fresh bread, any type , amt. needed per serving, fresh basil, chopped , julienne, enough to lightly cover cheese/mozz., s &p, i prefer crazy jane ea oned alt in tead of &p, evoo