149 red white two Recipes

white pearl onions (from two 10-oz bags), thick-cut bacon , cut crosswise into 1/4-inch-thick strips (preferably applewood-smoked), boneless pork shoulder (boston butt) or 3 1/2 lbs boneless country ribs, external fat trimmed, cut into 2-inch cubes, coarse kosher salt, chopped shallot (about 4 large), chopped parsnip, chopped fresh sage, divided, calvados (apple brandy) (optional), low sodium chicken broth, hard apple cider, unpeeled baby red potatoes , scrubbed, halved (about 2 inches in diameter), granny smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups), butter, room temperature, all-purpose flour, whole grain dijon mustard

boneless skinless chicken breasts, cut into 1 inch cubes, carrots , pared and cut into 1-inch pieces, fresh gingerroot, water or 1 cup fat-free chicken broth, allspice, white pepper, cornstarch, unsweetened pineapple chunks, drained , juice reserved, green bell pepper, cut into chunks (red or a mix of the two also work, but the green is a little less sweet and stands out more), sliced water chestnuts (about 1/2 cup)

diced tomatoes (3 jumbo cans, 1 smaller regular sized can, you can drain them or not, i drained mine to keep it chun), sliced peaches (chopped into small pieces), yellow onion (diced ), red pepper (diced ), yellow pepper (diced ), orange bell pepper (diced ), minced garlic (or to taste), kosher salt, white vinegar, honey (or to taste), sugar, jalapenos (for medium spiced salsa keep 2 with seeds and ribs, the other two remove all ribs and seeds- diced), whole lime , juice of, tomato paste, tomato sauce, fresh cilantro (or desired amount- i used about 10 pieces of fresh- riped into tiny pieces, so im guessing that is a), cayenne, hot sauce (i use sriricha- to taste)

fish : 350 g boneless sweet water fillets. ( rohu or rawas ) boiled in adequate amount of water with salt & turmeric & then diced fine., binding : 5 raw bananas , stripped , chopped , boiled with salt & turmeric and then dry mashed., paste : 3 green chillies, two tbsp spring onion leaves, 5 garlic cloves, 1/2 a lime juiced , 1/2 chopped onion , 7/8 curry leaves., seasoning spice powders : 1 tsp each of red chilly powder, turmeric powder & white pepper powder, 1/2 tsp of nutmeg & mace powder , 3 cloves powdered, 2 inch strip of cinnamon powdered.

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

lime , juice of, fish sauce, thai soy sauce , or sub regular soy sauce or tamari is ok, fresh red chili pepper, seeded and chopped , fresh is best but sub 1/4-1/2 tsp chile powder if you have to, white fish, cubed, salmon fillets, skinned and cubed, cake tofu, cubed firm , instead of fish if you prefer, coconut milk (i just use 1 can of lite ), kaffir lime leaves, red curry paste, stalk lemongrass, white part only, chopped finely, or use about 1-2 tsp of the fresh pre-minced type you can get in tu, jasmine rice , or brown basmati if you prefer, fresh cilantro, chopped, two brown sugar, red bell pepper , or other veg, cut into thin strips, pistachio nuts , roasted as optional garnish, mangoes , or other tropical fruit, diced finely, as optional garnish

coconut milk, red curry paste, brown sugar, crunchy peanut butter (peanut sauce 2tb and add peanuts), red pepper flakes (fresh red chili peppers 2 for more kick), salt, pepper, rump steak, sliced 1/4 in. to 1/8 in, sesame oil, canola oil, chinese five spice powder, water, sea salt, water chestnuts (sliced ), bamboo shoots (sliced ), red bell pepper (cut into two 1 in. rings then cut into 6 pieces each), green bell pepper (do same as above), broccoli , crown (slice each flower once down middle), sugar snap peas (in pod), carrot (sliced at diaganol about 1/4 in. each), white onion, cut into wedges and seperated, baby corn , cut into twos, your favorite oriental mushrooms (i like oyster,sliced, or button,whole), fresh jalapeno , your authentic thai heat (sliced), fresh mint, finely chopped, fresh thai basil , if normal (finely chop 1 oz basil with 1 oz parsley), garlic clove (minced ), canola oil, peanut oil, lime wedge (served on the side )

onion, chopped, olive oil, garlic cloves, minced, whole tomatoes including juice, a 6-oz can tomato paste, dry red wine, sugar, dried hot red pepper flakes , or to taste, dried oregano, crumbled, bay leaf, bay leaves, paprika, dried basil, crumbled, dried thyme, crumbled, salt, freshly ground white pepper, freshly ground black pepper, cayenne, dried oregano, crumbled, onion, chopped, celery rib, chopped, green bell pepper, chopped, red bell pepper, chopped, fresh jalapeno chili, or to taste, seeded and chopped fine (wear rubber gloves ), olive oil, garlic cloves, minced, two 14- to 16-oz cans whole tomatoes, drained and chopped coarse, shrimp (about 48), shelled and deveined if desired, cooked rice, garnish: 1/4 cup packed fresh parsley leaves, washed well , spun dry, and chopped

eggplant cut in medium sized cubes (don tsp bother to peel), zucchini , scrubbed and cut in medium chunks, yellow squash , scrubbed and cut in chunks, full head of garlic , most of the outer peel pulled off, yellow or red onions cut in coarse wedges, ends removed, white button mushrooms or crimini, wiped down left whole (on the small side, don tsp aim for huge mushrooms here, you don tsp want to cut them; that is more work), green pepper, seeded and cut in medium chunks, red pepper seeded and cut in medium chunks, yellow pepper seeded and cut in medium chunks, roma tomatoes stem ends removed and halved, extra virgin olive oil, sea salt, fresh ground black pepper, fresh marjoram if available (i mysteriously kill mine each year), several sprigs of fresh thyme leaves, a handful of parsley, stemmed and coarsely chopped, two long pieces of lemon rind , juice of 1 lemon, sprinkle of crushed red pepper flakes, few shavings of parmesan if you must gild the lily

garbanzo beans (rinsed and drained, you can use 2 cans if desired), red kidney beans (rinsed and drained ), black beans (rinsed and drained ), green bell pepper, seeded and chopped, jalapeno pepper (seeded and finely chopped ) (optional), corn niblets, drained (can use two cans), red onion, sliced, grape tomatoes (or to taste, added in just before serving), vegetable oil (or use canola oil), red wine vinegar, fresh lime juice, white sugar, garlic powder (or to taste or use 1 tsp fresh minced garlic), cumin, chili powder, chopped cilantro, seasoning salt (or to taste, or use 1 tsp white salt or to taste), black pepper (or to taste), tabasco sauce (to taste, or use cayenne pepper to taste)

white fish fillets, with skin on (two 6 ounce filets of tai snapper or other mild fish), kosher salt, extra virgin olive oil, extra virgin olive oil, garlic cloves, sliced, dried red chili , seeds removed, broken into small pieces, sherry wine vinegar, minced italian parsley

olive oil, ham, cubed, onion, diced, garlic cloves (roughly chopped ), fresh parsley (roughly chopped ), green serrano pepper, red serrano peppers, catsup, pinto beans (with juices), white beans (with juices), black beans (with juices), redpack diced tomatoes (petite ), fire roasted diced tomatoes with garlic (optional), chicken stock (optional) or 14 oz beef stock (optional), red wine or 1 cup lager beer, two tsp olive salad or two tsp sliced pimento olive, i chili seasoning mix, black pepper, unsweetened cocoa powder, skinless chicken thighs, chili powder

whole milk, enough to just cover bread, two 1-inch slices good-quality white bread, crust trimmed, ground beef, grated pecorino cheese or parmigiano-reggiano, evoo, fennel seed, crushed red pepper flakes, garlic, grated or finely chopped, egg, a generous handful fresh flat-leaf parsley, finely chopped, salt and freshly ground black pepper, olive oil cooking spray, evoo, plus more for serving, garlic, thinly sliced, onions , chopped1 fresh bay leaf, salt and freshly ground black pepper, tomato paste, beef stock, two 28-oz cans italian tomatoes, a handful fresh basil leaves , torn, white or red skinned potatoes, cubed, green beans, trimmed and cut into thirds on an angle, grated parmigiano-reggiano or pecorino cheese for serving

rice (i like brown but you can try white also ), carrot, small dice, red bell pepper, diced (try green peppers too), mushroom, sliced, green peas (fresh or frozen ), celery, finely chopped, fresh parsley, chopped, olive oil, vegetable oil, fresh lemon juice, garlic clove, pressed, fresh basil or 1 tbsp fresh dill or 1 tbsp fresh marjoram (use 1 or two of these) or 1 tsp dried tarragon or 1 tsp dried basil or 1 tsp dried dill or 1 tsp dried marjoram (use 1 or two of these), chopped tomato (to garnish ), green olives, to garnish, dried currant (optional), toasted pine nuts (optional)

pizza dough (approximately two can of pillsbury or any brand refrigerated dough, or even frozen dough), red pepper, cut in in thin strips, green pepper, cut in thin strips, mushrooms (i prefer crimini, but button will work fine, thick sliced and roasted), japanese eggplant , cut lengthwise diced, white onion, cut in half sliced, mozzarella cheese, grated, parmesan cheese, grated, dried oregano, fresh basil, fresh parsley, red pepper flakes (to taste, i like to use a bit more), kosher salt, ground black pepper, olive oil (plus a little extra to brush on the crust to bake)

tahini (or combination of the two) or 4 tbsp crunchy peanut butter (or combination of the two), soy sauce, vinegar, hot red hot pepper oil, cayenne pepper, sugar, toasted sesame oil, corn oil or 2 tbsp sunflower oil or 2 tbsp vegetable oil, ginger, minced, garlic, minced, scallion, minced, white wine, hot mustard (optional), salt, broth (chicken or vegetable)

manicotti , pieces cooked according to directions without salt or fat, black olives, chopped, fat-free ricotta cheese, egg white, parmesan cheese, onion powder , a dash (optional), garlic powder , a dash, italian seasoning (a pinch or two), salt, divided, crushed red pepper flakes , a pinch or two (optional), part-skim mozzarella cheese, grated, divided, nonstick vegetable oil cooking spray, olive oil, sliced button mushroom, flour, nonfat milk or 6 tbsp 1% low-fat milk

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.