244010 pan ginger shiitake cream potato Recipes

vegetable oil, garlic, crushed, minced ginger, shiitake mushrooms, trimmed, finely chopped, ground chicken, sliced water chestnuts, finely chopped, hoisin sauce, coriander, wonton wrappers, soy chilli dipping sauce, soy sauce, chinese black vinegar, minced ginger, red chili, caster sugar, substitute tamari for lower salt, substitute splenda for caster sugar

grouper fillets, salt and pepper, vegetable oil, vegetable stock, heads baby bok choy, leaves separated, shiitake mushrooms, stems removed, soy sauce, minced ginger, sliced green onion, sliced red jalapeno chile, toasted sesame oil

unsalted butter , plus, extra unsalted butter, for greasing pan, plain breadcrumbs, russet potatoes, peeled and cut into 1 inch pieces, heavy cream, salt, pepper, eggs, italian fontina cheese, sliced thin, sliced salami , cut into 1/2 inch pieces, grated parmesan cheese or 1/3 cup romano cheese

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

sesame oil, onion, diced, ginger, minced or powdered, dried shiitake mushrooms , soaked until tender and then thinly sliced, fresh corn kernel (1 ear ), millet , rinsed well, water, salt, minced parsley, for garnish

leeks (white and pale green parts only), red potatoes, olive oil, asparagus, trimmed and cut diagonally into 1-inch pieces, fresh shiitake mushrooms , stems discarded and caps quartered, chicken broth, lemon, chopped fresh mint leaves, chopped fresh parsley leaves

baking potatoes, peeled, and cubed, shiitake mushrooms, sliced, garlic cloves, halved, bay leaf, salt, pepper, extra virgin olive oil

gingered sweet potatoes, spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins., sweet potatoes, peeled, green onions, chopped (white only ), heavy cream, dried ground ginger, light corn syrup, brown sugar, chopped raisins, worcestershire sauce, salt, ground black pepper, dry mustard, preheat oven to 325of., cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. drain. when cool enough to handle, slice into 1/2 inch thick slices. set aside., in a medium saucepan over medium heat , combine onions, cream, and ginger. reduce heat; simmer 4 to 5 minutes. stir in corn syrup, brown sugar, raisins, worcestershire sauce, salt, pepper and dry mustard. heat thoroughly, until thickened., in a 2-quart casserole , arrange sliced potatoes. pour sauce over potatoes. bake for 15 to 20 minutes. serve hot. serve 8

warm water, active dry yeast, warm milk, white sugar (for proofing yeast), white sugar, eggs, beaten, salt, chinese five spice powder, baking powder, sour cream, flour , some reserved for ed board, mashed potatoes (note , reduce the amount of sour cream if you are using leftover mashed potatoes with sour cream or), margarine, pam cooking spray (for greasing 9 x 13 pans), remaining margarine, brown sugar, chinese five spice powder, ground cardamom, cinnamon, light corn syrup, brown sugar, margarine, chopped nuts, any kind

dry white wine, minced shallot, fresh lime juice, grated peeled fresh ginger, whipping cream, butter, cut into small pieces, chopped seeded plum tomato, chopped fresh cilantro, salt, black pepper, hot cooked linguine, scallop, salt, chopped cilantro

butter, plus more, butter, for pan, dark brown sugar, firm baking apples , such as cortland, peeled, cored, quartered and sliced 1/8 inch thick, egg, brown sugar, sour milk (scant 1/2 cup milk with 1 tbsp cider vinegar), unsulphured molasses, melted butter, unbleached white flour, baking soda, salt, cinnamon, ground ginger, heavy cream, pure maple syrup

butter divided, onion chopped, cinnamon ground, nutmeg ground, fresh ginger grated, sweet potato cubed, water, low sodium chicken broth, carrots chopped or shredded, parsnips chopped or shredded, cream or half and half, table salt, black pepper freshly ground, reduced fat sour cream, fresh flat-leaf parsley chopped

shiitake mushrooms, butter or 2 tbsp margarine, chopped onion, dry vermouth or 1/2 cup dry white wine, heavy cream (whipping), chopped fresh tarragon or 1/4 tsp dried tarragon, crushed, salt, ground black pepper

goat peppers, stemmed and minced, bahamian thyme, chopped, allspice, bay leaves, cinnamon, ginger beer, ponzu juice (may substitute mixed fresh lemon and lime juice), shallots, peeled and chopped, minced ginger, oranges , zested and juiced, soy sauce, whole yellow tail snapper, salt and pepper, ginger slaw , recipe follows, shoestring potatoes with thyme salt, recipe follows, baking potatoes , like russets, peeled, and cut into shoestrings (1/4 by 3 to 4 inches), ice water, canola oil , for deep frying, thyme salt (4 tbsp salt, 1 tbsp sugar, 1 tbsp bahamian thyme), grape seed oil, rice vinegar, scallions, green parts only, cut 1/8-inch thick, creole mustard may substitute pommery, ginger, chopped, cabbage cut into 1/8-inch ribbons, shredded carrots, salt and pepper

olive oil, idaho potato, sweet potato, peeled, kosher salt, chopped rosemary, very finely grated lemon zest, freshly ground black pepper, ground cinnamon, very finely grated orange zest, sugar, grated nutmeg, ground ginger, creamy oven-cooked bacon dip , recipe follows, bacon, cream cheese, sour cream, chopped fresh chives, prepared horseradish, fresh lemon juice, salt, hot pepper sauce , to taste

potatoes ) round, white thin skinned, sweet onion, coarse salt, vegetable oil , 1 turn of the pan, butter

butter, plus more, butter, for pan, sugar, sour cream, all-purpose flour, plus more, all-purpose flour, for pan, baking soda, eggs, orange extract, almond extract, butter, softened (1 1/2 sticks), sugar, almond extract

potatoes, eggplant, olive oil, jalapeno pepper, minced garlic, mustard seeds, cumin seeds, salt, black pepper, chopped onion, fresh lemon juice to taste, chopped fresh cilantro to taste