757 personal touch Recipes

water (70o to 80o), olive oil, sugar, salt, garlic powder, king arthur unbleached all-purpose flour, active dry yeast, pizza sauce, shredded pizza cheese blend, pepperoni

butter, divided, sugar, cornflake crumbs, brown sugar, ground ginger, chopped peeled anjou pears, chopped peeled barlett pears, orange juice, sheet frozen puff pastry, thawed, egg, lightly beaten, vanilla ice cream

uncooked valencian rice (per person ) or 1/3 cup bomba rice, chicken stock (per person ), saffron strands (per person ), olive oil , to cover the bottom of the pan, chicken , such as a thigh (per person), soft chorizo sausage (bilboa or palacios, per person), spanish sweet paprika (per person ), garlic clove, minced (per person ), chopped onion (per person ), grated tomato (cut in half , grate & discard the skin, per person), prawns (per person ), clams, and (per person ) or 2 -4 small mussels (per person), red pepper, cut in strips (piquillo), artichoke hearts , green beans or peas, cooked white spanish beans (alubias de la granja or judion), lemon wedge (to garnish ), salt

butter, onion, chopped, garlic cloves, crushed, butter, fresh carrots, grated, broccoli, washed, cut (i use a whole rubber-banded bunch), flour, half-and-half, chicken stock (i use superior touch better than bouillon chicken base) or 1 quart chicken bouillon (i use superior touch better than bouillon chicken base), salt and pepper, to taste, nutmeg, grated sharp cheddar cheese

bread roll, crispy, round, per person, spinach leaves, per person, egg, per person, butter, onion, diced, bacon, diced, per person, barbecue sauce, per person, white cheddar cheese, per person

roast beef , deli slices (more or less for personal taste), cheddar cheese (more or less for personal taste), hoagie sandwich buns (or 8-10 dinner rolls), sour cream (more or less for personal taste), chives, minced (more or less for personal taste), prepared au jus sauce (more or less for personal taste)

liqueur, lemonade, orange, per person, lemon, per person, apple, per person, cucumber, per person, fresh mint, strawberry (optional)

boneless skinless chicken or 1 vegetarian chicken substitute, per person, apple, per person, butter, per person, honey (start with 2tsp per person), sea salt

tuna steaks - 1 per person bbq-ed with olive oil, salt and pepper, new potatoes per person, beans per person, olives per person, soft boiled egg per person, anchovy mayonnaise

bacon, flour, white or yellow onion, chopped, vinegar, water, sugar, salt, black pepper, powdered mustard, crumbled rosemary, cooked potatoes, (potatoes may be peeled or not, sliced , and boiled in water until tender to the touch... with a tbsp of vinegar to keep from going mushy), parsley, chopped, arugla

boneless pork chop, per person, red onion, per person, green bell pepper, per person, canned pineapple, per person, teriyaki sauce, per person, margarine or 1 tbsp butter, per person, salt and pepper

peanut oil, sweet onion, chopped, carrots, cleaned and sliced, garlic, fresh - to personal taste, chopped (i used 10 cloves, but i like a lot of garlic!), fresh ginger , root- to personal taste skinned and chopped (i use about 2 inches), chicken broth, chicken breasts, cooked and shredded (i season mine with mccormick grillmates montreal chicken and put it in the oven), sriracha hot chili sauce , to personal taste (i usually use about 1 tbsp), brown sugar, hoisin sauce, chinese white rice vinegar, seasoned, teriyaki sauce (i absolutely love soy vay!), fish sauce, water, fresh sugar snap pea, de-stemmed, fresh baby spinach, de-stemmed, summer squash, sliced

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

chicken breasts , cut into cubes, flour, herb seasoning mix , seasoning of choice (thyme, basil, oregano, etc. add to flour and bread crumbs), paprika and cayenne (add to flour and bread crumbs), salt & pepper (add to flour and bread crumbs), egg, milk, mustard, dried breadcrumbs, flour tortillas (might say large on the package but look for 8 tortillas on package), romaine lettuce (1/2 cup per person ), tomatoes (1/2 cup per person ), caesar salad dressing (1/2 cup per person ) or 2 cups ranch salad dressing (1/2 cup per person)

zucchini per person, lightly peeled and thinly sliced , or 1 cup green beans per person, ends removed, butter per person, salt and pepper, to taste, paula deen silly salt

sweet potatoes (medium or large), butter (split ), olive oil, milk, salt (i start with 1tsp), pepper, sugar (a touch, if needed) or maple syrup (a touch, if needed), sliced onion, garlic clove, minced, shallot, sliced (optional), balsamic vinegar, cooked bacon, crumbled, asiago cheese, grated, green onions, chopped

bacon , matchstick cut, ground beef, hot sausage, removed from casing, yellow pepper, chopped and seeded, red onion, chopped, jalapenos, chopped and seeded, garlic, minced, v 8 vegetable juice, beef bouillon cube, salt, light brown sugar, chili powder, tabasco sauce, worcestershire sauce, red kidney beans, drained, cannellini beans, drained, diced tomatoes, slightly drained, red potatoes, peeled

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.