28 pan fresh plum Recipes

extra-virgin olive oil , 1 turn of the pan, ground turkey breast , the average weight of 1 package, onion, chopped, garlic, chopped, chipotles in adobo sauce, chopped, tomato sauce, chili powder , a rounded palmful, salt, water, extra-virgin olive oil , 1 turn of the pan, ground pork, red bell pepper, chopped, yellow bell pepper, chopped, green bell pepper, chopped, ground cumin , a palmful, several drops cayenne pepper sauce , to taste, allspice, salt and freshly ground black pepper, water, shredded cheddar or smoked cheddar, about 1/2 lb, shredded monterey pepper jack cheese , about 1/2 lb, shredded romaine lettuce , 2 hearts, scallions, chopped, diced red plum tomatoes, taco sauce, any brand, yellow pico de gallo , recipe follows, super size taco shells, warmed to package directions, yellow vine ripe tomatoes, seeded and diced, jalapeno peppers, seeded and chopped, white onion, chopped, chopped fresh cilantro leaves, coarse salt

warm water (110o 1 tsp active dry yeast (1 package), sugar, all-purpose flour, divided, whole wheat flour, salt , if desired, olive oil, cornmeal, for sprinkling pan, olive oil, onion, sliced (1 medium), garlic, minced, tomatoes , with their juice, salt , if desired, sugar, fresh ground black pepper, hot red pepper flakes, fresh spinach, washed but not dried,stems trimmed, olive oil, garlic, minced, shredded part-skim mozzarella cheese (6 oz), shredded swiss cheese (about 3 oz), grated parmesan cheese, ripe plum tomatoes or 2 -3 round tomatoes, sliced thinly lengthwise, fresh basil leaves, green bell pepper, sliced into 1/4 inch strips, red bell pepper, sliced into 1/4 inch strips

olive oil or 2 tbsp vegetable oil (2 turns around the pan), yellow onion, chopped, red bell peppers or 1 large green bell pepper, seeded and chopped, jalapeno pepper, seeded and chopped, garlic, crushed and chopped, pale beer or 1 cup vegetable stock, crushed tomatoes, black beans, rinsed and drained, dark red kidney beans, rinsed and drained, ground cumin, chili powder, cayenne hot pepper sauce , several drops, coarse salt, spicy vegetarian refried beans, spicy monterey jack cheese or 8 oz smoked cheddar cheese (2 cups shredded), chopped scallion, whites and greens, diced fresh seeded plum tomato, blue corn chips or red corn tortilla chips or black bean tortilla chips, for dipping

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

turns around the pan ) olive or vegetable oil, yellow skinned onion, chopped, red pepper, seeded and chopped, green pepper, seeded and chopped, jalapeno pepper, seeded and chopped, garlic, crushed and chopped, pale beer or vegetable stock/broth, crushed tomatoes, black beans, dark red kidney beans, ground cumin, chili powder, cayenne hot pepper sauce , several drops, coarse salt, spicy vegetarian refried beans, shredded) spicy monterey jack or smoked cheddar, chopped scallions, whites and greens, diced fresh seeded plum tomato, blue and red corn tortilla chips or black bean tortilla chips, for dipping

sunflower oil, leeks sliced, soaked, and drained, sunburst ( patty pan) squash, cubed, zucchini, cubed, potatoes, cubed and blanched, eggs, half and half, milk ricotta, grated parmesan, salt and freshly ground black pepper, red tomato, skinned and seeded (italian plum, brandywine)