100 really red Recipes

chunk tuna , in-water & well-drained (original recipe did not call for draining liquid), sugar substitute (brand of choice), wine vinegar (i used red wv), worcestershire sauce (i used litre&p), prepared yellow mustard (french s), dried onion flakes, chili powder, liquid smoke (hickory... optional, my addition), water (my addition to replace liquid drained off tuna)

eye of round roast, herb brown gravy mix, water, red potatoes, quartered, ranch dressing mix, kosher salt, fresh carrots or 15 fresh baby carrots

red kidney beans (really, really sorry, ed. we like beans a lot), firm tofu, olive oil, sweet onion, diced (vidalia, oso, etc.), bell pepper, diced (any color ), stalks celery, diced, carrot, diced, jalapeno peppers, chopped (remove the seeds and membrane from 1 pepper, use other types of hot peppers if you dare!), crushed tomatoes, tomato paste, garlic cloves, smashed, salt and pepper, orange juice, lime juice, lemon juice, dark chocolate (70% dark preferred), salt, black pepper, cayenne pepper, cumin, thyme, basil, oregano, hungarian paprika, mexican chili powder, garlic powder, onion powder, dried parsley, dried cilantro, brown sugar, cocoa powder

flavor of this stew really depends on good fresh corn. don tsp forget to scrape the pulp out of the cobs (see below) or the stew will be watery and a little bland. this homey dish is usually served with a crusty, rustic loaf of bread to help sop up the sauce and plenty of hot sauce; you can also serve this over plain steamed rice., ears corn , husks and silk removed, bone-in, skin-on chicken thighs (8 to 10 thighs), trimmed, salt and ground black pepper, vegetable oil, kielbasa sausage , sliced 1/4 inch thick, red bell peppers , stemmed, seeded , and cut into 1/2-inch pieces, onions , minced, celery ribs , minced, cayenne pepper, garlic cloves , minced or pressed through a garlic press (about 4 tsp), minced fresh thyme leaves , or 1/4 tsp dried, low-sodium chicken broth, bay leaves, minced fresh cilantro leaves, removing corn kernels and pulp from the cob, hold the cob on its end inside a large wide bolw and cut off the kernels using a paring knife., once the kernels are removed , firmly scrape the pulp and milk out of the cob using the back of a butter knife.

pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 oz) can freshly roasted butternut squash (using roasted squash really enhances the flavor), homemade vegetable broth, red potato, diced, green bell pepper, seeded , membrane removed, diced (okay to use another color), celery, diced, red onion, peeled and diced (my addition), smooth cashew butter or 3 tbsp pumpkin seed butter, firm but ripe banana, sliced into small pieces, apple, peeled, seeded and diced, salt, ground red pepper, to taste (paprika or cayenne), fresh cilantro leaves, roasted pumpkin seeds, pumpkin seed pesto sauce (read *note)

pineapple chunks , tidbits, crushed... whatever, mandarin oranges, red delicious apples, skin on, cored and chopped, pecan halves or pieces, shredded coconut, sour cream or plain yogurt, cool whip, tiny marshmallows if desired

grillmates mesquite powder, ground black pepper, original mrs. dash seasoning mix, baby carrots (sliced small), stalks celery (sliced small), red potatoes (thinly sliced with skin ), sweet onion (diced ), stir-fry beef (sliced and cubed. you can also just get stew beef saves prep time), garlic powder, water

sour cream, salsa, cooked chicken (i use about 1-2 frozen chicken breasts), flour tortillas , 10-inch, shredded cheddar cheese (i also like to use colby jack or a taco blend), black beans, corn, chopped bell pepper (red, yellow , orange, and or or green), chopped green onion

heavy cream, sugar, gelatin (4 1/2 tsps.), cold water, sour cream, red raspberries, preferrably frozen and thawed or fresh raspberries with lots of sugar in them

head romaine lettuce, egg yolks, anchovy paste (optional), garlic cloves, minced, vegetable oil, lemon juice, white vinegar, red wine vinegar, oregano, black pepper, dry mustard, salt, parmesan cheese, crouton, bacon bits

spaghetti, extra virgin olive oil , 2 turns of the pan, for both meats and sauce, pork chops (loin chops, thin cut, 1/2-inch thick, each chop cut in 1/2), salt and pepper, sweet italian sausage link (2 links ), crushed red pepper flakes , for moderate to spicy marinara, garlic cloves, chopped, onion, minced, beef broth, crushed tomatoes, tomato paste, diced tomatoes, water, sugar, chopped flat leaf parsley , a couple of handfuls of leaves, basil leaves, fresh (torn or chopped, a handful), meatloaf mix (ground beef, pork and veal combined, from butcher counter), egg, garlic cloves, chopped, grated parmigiano-reggiano cheese, 2 handfuls, plus extra for tossing pasta and to pass at table, italian seasoned breadcrumbs, 3 handfuls, salt and pepper

spaghetti, extra-virgin olive oil , 2 turns of the pan, for both meats and sauce, cut pork loin chops, 1/2-inch thick, cut in 1/2, salt and pepper, sweet and hot italian sausage links, crushed red pepper flakes , for moderate to spicy marinara, garlic, chopped , 3 for sauce, 2 for meatballs, onion, minced, beef broth, crushed tomatoes, diced tomatoes, chopped flat-leaf parsley , a couple of handfuls of leaves, several leaves fresh basil , torn or chopped, a handful, meat loaf mix , ground beef, pork and veal combined, from butcher counter, egg, grated parmigiano-reggiano, 2 handfuls, plus extra for tossing pasta and to pass at table, italian bread crumbs, 3 handfuls, crusty italian bread , for serving

red skinned potatoes, russet potatoes, i usually mix a red and a yellow or white potato, this was what i had on hand, any will work, lrg white onion, chopped, separated into 1/3 and 2/3, extra virgin olive oil, worcestershire sauce, chives, chopped garlic, seasoned salt (i used emerils original essence), garlic pepper, margarine, celery flakes (i was out of celery, could use 1 rib of celery, chopped small - i will do that next time), handful fresh mushrooms , chopped* (i was out of mushrooms, but, want to add them next time), beef broth (was out of chicken stock, will use the beef next time too, really good!), milk, ranch dip (i happened to have dip to be used up...could use dry ranch and sour cream), swiss cheese, palmful parmesan, palmful shredded moterrey jack, this was the cheese i had on hand...could use whatever you have, garnishes: bacon bits or bacon fried and crumbled, sour cream, chives, shredded cheese of your choice

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

sea scallops, citrus juice , but if you only have 1 1 lemon and 1 lime. so inexpensive and so easy, it is worth the flavor (i like to use 1/3 lemon, 1/3 lime and 1/3 orange) or 2 that will work. the combination really adds a good flavor and fresh really is the only way to go. ju oranges, 1 lemon and 1 lime. so inexpensive and so easy, it is worth the flavor, kosher salt, red pepper flakes (to taste), olive oil , to finish off the dish, mango, cut in thin slices, red onion, cut in half and then very thin sliced, sliced red pepper, avocado, chopped, arugula (1 bag of . dole or any name brand will work), ground black pepper, baguette, thin sliced, havarti cheese

sea scallops, rinsed and drained, shrimp, peeled and deveined, red bell pepper, diced (a mixture of red and yellow is really nice), red onion, minced, green onion, sliced, orange juice, lime juice, extra virgin olive oil, jerk seasoning , or to taste, fresh basil leaves, minced

frozen salad shrimp (really frozen mixed seafood), cod fish fillet (cubed ), diced tomatoes, tomato paste, onion (diced ), olive oil, fish stock (diluted in 2 cups water) or 2 cups fish sauce (diluted in 2 cups water), kalamata olive (sliced ), roasted red pepper (chopped ), red wine, garlic cloves (minced ), oregano, basil, marjoram, salt and pepper

cooked diced chicken, celery stalks, diced, red bell pepper, diced, red onion, diced ( i like it really small), mayo, sour cream, feta, crumbled, dill weed, salt and pepper