209 potatoes cooked white sauce Recipes

white rice, boiled, green lentil, boiled, green beans, sliced, potato, sliced (edium thick), egg , fried sunny side up, garlic, chopped, dried chili, soy sauce, vegetable oil , as needed, water , as needed, salt, pepper, cooked beef (optional) or 1 slice steak, for decoration (optional), goji berry (optional)

potatoes , such as russets, peeled, and cut into quarters, carrots, peeled , and cut into large pieces on a diagonal, celery ribs, cut large pieces on an angle, onion, cut large chunks, dry white wine, sugar, salt, extra virgin olive oil, chicken broth, chorizo sausage , cut into 1 1/2-inch slices on an angle, cooked boneless skinless chicken breasts, leftover (preferably poached ), tomato sauce, flat leaf parsley, chopped, crusty portuguese bread or other chewy farm bread, for passing at table

halibut fillets (or any white fish), dried shiitake mushrooms , soaked in hot water from the kettle for 30 minutes and drained, red bell pepper, green bell pepper, scallions, green parts only, garlic cloves, thinly sliced, fresh ginger, peeled and thinly sliced, light soy sauce, rice vinegar, chicken stock or 3 tbsp water, sesame oil, peanut oil, for cooking, salt , to taste, shaoxing wine or 1 tbsp sherry wine, egg whites, cornstarch or 2 tbsp potato flour, salt, cornstarch or 1/2 tsp potato flour, cold water

whole chicken (a large 1), carrot (for flavor, not to be eaten by lowcarbers, removed from chicken after cooking), onion, roughly chopped (removed ), leek, white parts only,chopped (removed ), rosemary, heads garlic (about 1 carb per clove), quartered small new potatoes (removed ), chicken broth, dry white wine or 1 cup vermouth (mostly cooks out), soy sauce, pepper, paprika

cooked chuck roast (manco 6 lb cans, 7 total cans) or 3 lbs canned cubed beef (manco 6 lb cans, 7 total cans), pork such as boston butt, chickens boiled deboned , reuse broth, chopped onions, tomato juice, canned tomatoes, lima beans (butterbeans preferred), corn (frozen or canned ), skinned potatoes (11 gallons is about 125 lb), margarine or 1 lb butter, tomato puree, tomato ketchup (prefer heinz), worcestershire sauce, cider vinegar, texas pete , sauce, white sugar, salt, pepper

white bread, butter, for greasing, mixed mild and medium sausage , such as salt lick sausage, half-and-half, dry mustard, salt, pepper, hot sauce, beaten eggs, fresh mushrooms, sliced , optional, sliced, cooked unpeeled red potatoes, grated cheddar, grated monterey jack cheese

white potatoes , don tsp peel,scrub with a pot scrubber,dice into 3/8 inch cubes, thick deli bacon, cut into 3/8 inch bits, yellow onion, finely chopped, stalks celery, finely chopped, baby carrots, cut into thirds, shredded or chopped cooked beef, rotel tomatoes & chilies, tomato sauce (my crock pot italian ), whole corn (fresh, frozen, or canned ), beef stock (homade is best), salt, fresh ground black pepper, maggi seasoning, prepared horseradish

potato, diced 1/4-inch, bacon, chopped, onion, chopped, olive oil, turkey, cooked & chopped (i like the white meat), swiss cheese, grated (or gruyere), fresh parsley, minced, flour tortillas , 6-inch-7-inch, cranberry sauce

potatoes, boiled and diced, cabbage, finely chopped, water chestnuts, diced, coriander , roots minced, garlic, minced, lotus seeds, cooked and coarsely chopped, oil (for frying ), sugar, salt, white pepper, spring roll, sheets, garlic chives, plum sauce (as required for dipping) (optional)

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

asparagus, trimmed and cut into 2 inch lengths, mixed seafood (choose from firm white fish fillets, scallops and shrimp), boneless, skinless chicken breast, cornstarch, egg white, salt, white pepper, cooking oil, minced ginger, green onion, finely chopped, chicken broth, oyster sauce, fish sauce, cornstarch dissolved in 2 tsp water, six inch metal strainers, cooking oil, potato, peeled and shredded, cornstarch

extra-virgin olive oil, anchovy fillets, roughly chopped onions, roughly chopped celery , and a few leaves, roughly chopped carrots, basil leaves, minced garlic, chili flakes, cheesecloth sachet , filled with 1 rosemary sprig, 1 oregano sprig, 1 thyme sprig, 1 bay leaf, 1 tsp fennel seed, peeled, seeded ripe tomatoes, chopped, kosher salt, black pepper, red wine, white wine, saffron threads, crushed, fish stock, tomato sauce base, spot prawns and seafood, cioppino base, medallions white sea bass, dozen manila clams, doze black mussels, claws , 6 legs dungeness crab, cooked, spot prawn tails , vein removed, tentacles , 3 small tubes calamari, cleaned, tubes cut in 1/2-inch pieces, rice bran oil, spot prawn heads, potato starch , for dusting, kosher salt, freshly ground black pepper, french bread cubed , no crust, cold fish broth, livers from shrimp heads, lightly sauteed, garlic, chopped, kosher salt, togarashi spice (also known as japanese 7 spice), chili sauce (recommended : sriracha), yuzu juice, egg yolk, dijon mustard, extra-virgin olive oil, thick slices sourdough bread, garlic, cut in 1/2, butter, melted, extra-virgin olive oil, chopped parsley leaves, salt and freshly ground black pepper, cioppino sauce, cooked seafood, rustic crostini, chopped italian parsley leaves, lemon halves, spicy shrimp rouille

corned beef brisket (uncooked), in brine, cold water, bay leaves, black peppercorns, whole allspice berries, head green cabbage (about 2 lb), cut into 8 thick wedges, new potatoes (about 1 1/4 lb), halved, freshly ground black pepper, suggestion : whole-grain mustard or horseradish sauce, recipe follows, mayonnaise, sour cream, jarred grated horseradish (with liquid ), grated lemon zest, kosher salt, freshly ground black pepper, roughly chopped boiled red new potatoes , preferably leftover from corned beef and cabbage, diced leftover cooked corned beef, corned beef cooking liquid or chicken broth, yellow medium onion, grated, garlic, mashed with a fork, whole-grain mustard, dried thyme, nutmeg, freshly ground black pepper, chopped flat-leaf parsley, unsalted butter, cold water, distilled white vinegar, kosher salt, fresh large eggs

sausages, cooked to taste, preferred brand (or chorizo, cooked to taste, or chili beans, or pork meat, or any combination of these), shoestring potatoes, fried, cabbage and carrot coleslaw mix, onion, chopped , to taste, bacon, crumbled , to taste, lettuce leaf, chopped, tomatoes, chopped, alfalfa (or soy bean sprouts), ketchup, mayonnaise, mustard, white cheese, grated (or favorite cheese), avocado dip (optional), hot sauce (optional), your favorite sauce (optional), hot dog bun , large (i use french bread)

tomato juice, garlic cloves, swiss cheese (4 cups) or 16 oz gruyere cheese, shredded (4 cups), tomato juice, cornstarch, worcestershire sauce (use vegetarian worcestershire to make this recipe vegetarian.), salt, dried basil or 1 1/2 tsp fresh basil, white pepper, dry mustard, ground nutmeg, french bread or 1/2 loaf focaccia bread, cubed, red potatoes, steamed & quartered (cooked ) or 12 oz diced ham (cooked), tortellini, prepared (spinach, cheese, mushroom, whatever kind you like)

frozen dark sweet cherries, white onion, peeled and coarsely chopped, garlic cloves, diced tomatoes with green chilies, vegetarian broth, natural-style peanut butter, sugar-free chocolate syrup, whole wheat flour, chili powder , of choice, sweet paprika, splenda sugar substitute , to taste, salt , to taste, dried oregano, ground cinnamon, ground allspice, ground coriander, ground black pepper, tabasco sauce , a few dashes, vegetarian broth, olive oil, red onion, chopped, bell peppers, chopped (i used red, green, and yellow.), potatoes, chopped (i used small purple potatoes), zucchini, chopped, yellow squash, chopped, balsamic vinegar, cooked rice, to serve, chopped tomato, to top, cilantro, to top (optional), crumbled feta cheese, to top (brings out even more flavor)

choose 1 (1) food from each of the following four (4) groups, breads and cereals (1 cup raw), macaroni, spaghetti, rice (white or brown ), noodles, bulgar, any pasta, sauce (1 can soup plus 1.5 cans milk, broth or water), cream of mushroom, cream of celery, cream of chicken, cream of potato, tomato soup, french onion soup, protein (1 lb or 1 cup cooked ), chopped beef, chopped pork or ham, ground beef or turkey, chicken, turkey, tuna, salmon, mackerel, cooked dry beans, frankfurters, keilbasa, vegetables (1.5 to 2 cups canned, cooked or raw ), carrots, peas, corn, green beans, lima beans, broccoli, spinach, mixed vegetables green pepper, whatever you have around, cheese (any kind ) can be stirred into sauce at the end of the cooking time.

butter, onions, thinly sliced, all-purpose flour, hot turkey broth or 3 cups chicken broth, salt, black pepper, hot pepper sauce (or to taste), cubed cooked turkey, diced cooked carrots, diced cooked potatoes, baby lima beans (fresh or frozen ), all-purpose flour, stone-ground white cornmeal or 1 cup yellow cornmeal, sugar, baking powder, salt, egg, beaten, milk, vegetable oil