20826 real mores really Recipes

orange cake mix (regular size), fig preserves, canola oil, egg, chopped walnuts

dill weed, garlic salt, onion , chopped really small, corned beef , buddig brand, chopped really small, mayonnaise, sour cream, bagels, broken into pieces (or more )

shrimp, scallops, limes, juiced, lemon, juiced, white onion, chopped, cucumber, peeled and chopped, tomato, coarsely chopped, jalapeno pepper, chopped, serrano pepper, chopped, cilantro, olive oil, kosher salt, ground black pepper to taste

white vinegar (or use the juice from the pickled beets for more vibrant color), salt, pepper, fresh horseradish, fresh parsley, mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired), new potatoes, boiled, peeled and cubed, pickled beets, drained and diced, red onion, diced fine, green pepper, diced fine, stalk celery, diced fine, eggs, boiled and diced, hard-boiled egg, sliced, paprika (smoked is really good)

beef rib (we prefer boneless), canned tomatoes (fresh is fine if available in season), fresh onion, chopped, fresh french tarragon leaf (1 1/2 tsp dry leaves ), bay leaves, fresh garlic (or more , if desired), fresh greek oregano leaves (1 1/2 tsp dry oregano leaves), sweet soy sauce, brown sugar, curry powder (more, if desired, but certainly not less), cayenne pepper, ground (if you like it really hot, add more!), salt (to taste)

unsalted butter , plus, unsalted butter, brown sugar , plus, brown sugar, real maple syrup , plus, real maple syrup, molasses , plus, molasses, fresh ginger, finely grated (or more to taste), ground cinnamon, milk, milk, eggs, beaten to mix, baking soda , dissolved in 2 tbsp warm water, all-purpose flour, aluminum foil (grease a 12x8x2 roasting pan or spray with cooking spray) or parchment paper (grease a 12x8x2 roasting pan or spray with cooking spray), lemon juice, sugar , plus, sugar , sifted, warm milk, lemon extract

old fashioned oatmeal, dried apple diced, cinnamon, raisins, water, instant dry milk powder, water

arge onion, thinly sliced, more lb beef blade roast, beef broth, fresh ground black pepper, garlic cloves, minced, sesame oil, soy sauce, sugar

more) olive oil, turkey kielbasa , quartered lengthwise, then cut into 1/2-in piece, chopped onions, red bell pepper coarsely chopped, green bell pepper coarsely chopped, garlic cloves chopped, black beans drained, low-salt chicken broth, diced tomatoes in juice, chili powder, sugar, red wine vinegar, bay leaves, dried oregano, cumin, sour cream, chopped green onions

more lb long carrots peeled & sliced, onion diced sauteed in little butter, black pepper, prepared horseradish, mayonnaise, ritz crackers crushed, butter melted

more head lettuce of your choice washed and dried, broccoli cut into florets, red grapes quartered, carrots slivered, strawberries sliced and halved, baby spinach leaves cut in strips, if desired, apples or pears chopped, celery cut in thin strips, oranges peeled, sectioned, and cut in small pieces, fresh fruit juice or lightweight salad dressing enough to lightly coat, chopped nuts as desired, cheese of choice crumbled or in fine pieces

rotini pasta or 4 cups plain old macaroni or 4 cups pasta shells or 4 cups bow tie pasta, cheddar cheese soup (my preferred brand), cubed cheddar cheese (any type you like , really any type you have on hand) or 2 cups colby (any type you like, really any type you have on hand) or 2 cups mozzarella cheese (any type you like, really any type you have on hand) or 2 cups gouda cheese (any type you like, really any type you have on hand) or 2 cups havarti cheese (any type you like, really any type you have on hand), velveeta cheese , cut into cubes, low-fat milk, cream, ground mustard, pepper (or more to taste), tabasco sauce (add more or less to your taste) (optional), dried parsley or 2 tsp fresh parsley, finely chopped, onion, sauteed in, butter (optional), bacon , precooked and crumbled (optional), shredded cheddar cheese (for topping ), breadcrumbs (for topping )

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

jiffy corn muffin mix (or you can make your own - i just happen to like theirs), diced hot fire roasted green chiles (or 2 cans if you want it spicier), eggs (as called for on the box of muffin mix), more) sour cream (omit milk called for on box of muffin mix), more) shredded cheddar or jack cheese (if you like really hot, use pepper jack)

tblsps butter (real butter), those little bags of sliced almonds (about a cup i think), fresh spinach, dried cranberries, tblspns sesame seeds, tblspn poppy seeds, sugar, tblspns minced red onion (minced really small), paprika, white wine vinegar, apple cider vinegar, light extra virgin olive oil

frozen can orange juice concentrate, vanilla, milk, water, ice cubes, blender, i tend to add more vanilla cuase i really love it.. but there is room to add or take away.. sometimes i only use more than half a can of oj for a more orange flavor..

sugar, eggs, salt, butter (real ), flour, vanilla, dark hershey s syrup, nuts (optional), mix and then bake at 350o for 30 minutes in a 9x13 greased pan. cool completely before spreading on the following mixture., real butter, powdered sugar, creme de menthe, milk (can use more creme de menthe and less if desired or vice versa)