407 pretty much Recipes

sliced fresh mushrooms, chopped onion, olive oil, king arthur unbleached all-purpose flour, chicken bouillon granules, salt, pepper, milk, spaghetti, cooked and drained, cubed fully cooked ham, frozen peas, thawed, grated parmesan cheese , optional

red potatoes (about 1-3/4 lb), fresh green beans , cut into 2-inch pieces, sweet red pepper , cut into strips, frozen corn, thawed, celery rib, thinly sliced, carrot, shredded, green onions, thinly sliced, cubed part-skim mozzarella cheese, olive oil, garlic cloves, minced, white wine vinegar, minced fresh thyme, salt, sugar, garlic powder, pepper

cubed peeled butternut squash, sweet potato, peeled and cubed, carrots, sliced, thawed orange juice concentrate, fat-free milk, salt, pepper, reduced-fat sour cream, minced chives, sesame seeds, toasted

active dry yeast, warm water (110o to 115o), eggs, shortening, canned pumpkin, warm milk (110o to 115o), sugar, brown sugar, instant vanilla pudding mix, instant butterscotch pudding mix, salt, king arthur unbleached all-purpose flour, butter, melted, brown sugar, ground cinnamon, water, butter, softened, ground cinnamon, sugar, vanilla extract

cream cheese, softened, minced chives, dried basil, garlic clove, minced, caraway seeds, dill weed, lemon-pepper seasoning, fresh snow peas (about 1/4 lb), trimmed

pack pumpkin, ricotta cheese, salt, wonton wrappers, oil for deep-fat frying, sugar, sour cream, apricot preserves, ground cinnamon

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

smoked bacon , chopped pretty fine. a little fat is a good thing here., onion , chopped pretty fine., bell pepper , chopped pretty fine., garlic , chopped pretty fine., a pinch or two of b sil., a pinch or two of cumin, salt and fresh ground pepper to taste., vinegar ; your choice of kind but i use wine.

avocado, mayonnaise, fresh lime juice (or 2 tsps fresh lemon juice), hot sauce (not too much, more heat will come with the minced chipotle), salt, plum tomato, seeded and chopped, minced chipotle chile in adobo, sliced scallion, minced fresh cilantro , to taste, lean ground beef, chili powder, salt, ground cumin, dried oregano, monterey jack cheese or 4 slices cheddar cheese, whole wheat hamburger buns , we like them toasted on the grill (if you can get bakery, seeded rolls, so much the better), pickled jalapeno pepper, rings (store bought or pickled jalapeno rings), buttery-crisp lettuce leaves

ground white chicken breast, green onions, trimmed and minced, kosher salt (i omit because the soy sauce has plenty of salt), fresh ground pepper, seasoned rice wine vinegar, dry white wine, soy sauce, hoisin sauce, peanut oil (i use much less or you can use a non-stick pan and cooking spray), garlic, finely chopped, ginger, finely chopped, red pepper flakes, crushed, cilantro, chopped fresh, head iceberg lettuce (i prefer butter lettuce)

fat, back (approx 1/2 in. slice. not too much !) or salt pork (approx 1/2 in. slice. not too much!), water, salt, pepper, dried onion flakes (optional)

ground beef, uncooked minute rice, eggs, chopped onion, pine nuts (optional), milk, dried parsley or 1/4 cup freshly chopped parsley, currants, green peppers (a mix is pretty) or 10 large red peppers (a mix is pretty) or 10 large yellow peppers (a mix is pretty), tomato soup, water, cinnamon, chopped onion, mint, salt and pepper

yogurt blends non-fat vanilla frozen yogurt, vanilla extract (to taste), skim milk (however much you want to add is fine, just add milk to your preferred thickness) or 1/4 cup 1% low-fat milk (however much you want to add is fine, just add milk to your preferred thickness)

cornmeal, salt, baking soda, milk, chopped onion, eggs, cooking oil, chopped bell pepper, garlic clove, cream-style corn, grated cheese, green onion, jalapeno pepper (optional), crawfish (as much or as little as you like) or shrimp (as much or as little as you like) or crabmeat (as much or as little as you like)

boneless skinless chicken breast (4 breasts), smoked ham , chopped pretty fine (important to use a smoky ham, this is a key ingredient for this dish. i bought a slice of ), condensed cream of chicken soup , i use the 99% fat free (less salt), sour cream (low fat will work, but not the fat free), white wine, smoky gouda cheese, grated (smoky mozzarella or even smoky white cheddar will work), fresh tarragon (1 tbsp fresh parsley, fine chopped would be a good substitute, i use more parsley as it is not), pepper, fresh ground, salt

white cake mix* (duncan hines classic white , my choice), eggs, sour cream, water, vegetable oil, note: spice , chocolate or your favorite cake mix may be substituted, after baking , these layers can be spread with icing or filling between the layers, then top and sides iced., this is a quick easy , very pretty icing for the cake, but if using this icing, enjoy the cake the day it is iced, because it will not hold up for longer storage, divinity frosting (a no-brainer, home-style fluffy white frosting mix (betty crocker home style white frosting mix), boiling water, light corn syrup, vanilla extract (i like to add almond extract also), powdered sugar, chopped pecans, toasted

chopped ham (you can find it at the deli counter. tell them how much you want and ask to have it ground, or chop), mayonnaise, mustard, hot dog relish, onion, chopped fine, dozen finger rolls, of your choice (how big the rolls are and how much filling you use, depends on how many this recipe yields)

russet potatoes, mayonnaise, mustard (too much for my taste), spicy brown mustard, pickles, green olive, with pimentos, yellow onion, pepper, salt (too much for my taste)