1581 rings argolas queijo Recipes

pineapple rings, drained (slices a.k.a. rings), maple syrup, brown sugar, ground cinnamon or 1 dash ground ginger, to taste

potatoes, baked, carnation evaporated milk, warmed (regular, 2% or fat-free), cheddar cheese, shredded, divided, hot pepper rings, chopped, garlic dill pickles, finely chopped, salt and pepper, pepper rings, hot for garnish (optional), chopped chives (to garnish ) (optional)

jalapeno infused tequila (recipe below ), triple sec, fresh lemon juice, simple syrup, ice, tequila infused jalapeno pepper rings, garnish (rings soaked in tequila), lemon juice (for rimming the glass), coarse salt (for rimming the glass), jalapeno pepper, tequila

sliced potatoes, drained, mushroom soup, mixed with, water , 1/2 can each, dried onion (or a fresh green 1 if you have it), polish sausage, ring sliced 1/4-inch (i use the fat free 1), shredded cheddar cheese (if not handy, throw in couple slices of american cheese), pepper

black beans , already cooked (i used organic or non-gmo), tahini , spread (from jar), lime juice, pineapple rings, cut, pineapple juice, red pepper, chopped (mine were dehydrated), garlic cloves, peeled, cumin, olive oil, tomato, chopped, honey, apple cider vinegar, green chilies, chopped (1 tbsp for less heat ), sweet corn (this and following ingredients for roasted corn salsa topping), sweet peppers (diced ), pineapple ring (fine chopped ), lime juice, pineapple juice, sea salt, black pepper

pearl barley, water, provolone cheese, cut into 1/4-inch cubes, salami, cut into small dice (use good italian salami for the best results), artichoke hearts, drained and quartered, pepperoncini pepper, rings drained (or 2/3 cup whole pepperoncini, drained and sliced into rings), red bell pepper, seeded and chopped, white button mushrooms, sliced, kalamata olives or 1/2 cup black olives, chopped, fresh parmesan cheese, shredded (don tsp use the dried stuff in the green canister), fresh basil leaves, chopped, fresh italian parsley, chopped, italian dressing (either store bought or your own recipe)

barley , ring chunks about 4 whole rings or 4 cups very stale country bread or 4 cups other crusty bread, cut into 1/2 inch chunks, ripe tomatoes, cut into large chunks (about 2 lb total ), olives , preferably kalamata , pitted and halved, capers, drained, salt, red wine vinegar, crumbled feta cheese, fresh ground black pepper, fruity olive oil, fresh basil leaves, shredded

shiitake mushrooms , 3 1/2 inches diameter, japanese eggplant, cut in half , then split length-wise, leek , bottom split length-wise, rinsed well, maui onions, peeled, wedge cut into 6 pieces, zucchini , sliced on the bias, yellow squash, sliced, red bell pepper rings, 1/4-inch thick, yellow bell pepper rings, 1/4-inch thick, herb marinade, roasted garlic puree, olive oil, hawaiian shiso , if available, chopped, basil , african, fresh, chopped, thyme , english, fresh, chopped, rosemary, fresh, chopped, parsley, fresh, chopped, white balsamic vinegar, alae hawaiian salt (or substitute sea salt or kosher salt), garlic, olive oil, hawaiian salt

flat iron steaks , 6 to 8 oz each, extra-virgin olive oil, for coating , plus 2 tbsp, cubanelle peppers, (italian mild frying peppers) seeded and thinly sliced, garlic, peeled and crushed, onion, thinly sliced, hot pepper rings (sometimes labeled banana pepper rings), drained, not pepperoncini, sliced yellow or red s in a jar, butter, all-purpose flour, milk, salt and freshly ground black pepper, nutmeg, freshly grated, grated provolone cheese, loaves ciabatta , about 12 inches long

rattle snake , dead, buttermilk, cornmeal, flour, salt, chile powder, garlic powder, paprika, cayenne pepper, ground cumin, vegetable oil, cactus-corn succotash , recipe follows, olive oil, cactus pad, thorns scraped off, cut into small dice, ears corn, shucked, red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice, scallions, grilled and chopped, chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice, minced garlic, minced jalapeno, diced red bell pepper, butter, chicken stock, diced, peeled and seeded tomatoes, chopped cilantro, salt and pepper

olive oil, essence , recipe follows, steaks , porterhouse, tsp-bone, strip loin, rib or tenderloin steak, julienne assorted exotic mushrooms, julienne onions, onion, ring into rings, about 1/8-inch thick, tabasco sauce, flour, oil for frying, mashed roasted root vegetables, mashed potatoes, salt and pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

sheets frozen puff pastry, thawed, chocolate rum ganache , recipe follows, canned pineapple rings or fresh pineapple cut into rings, and then into 6 pieces each, glaced cherries, apricot jam, water, semisweet chocolate, chopped, heavy cream, dark rum

lobster tail , precooked and sliced thinly on a bias, fresh sea scallops, sliced thinly, chives, minced, recipe herbed orange glaze - see below, recipe saffron oil - see below, recipe tarragon oil - see below, dress slices of lobster and scallops with herbed orange glaze. layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. using a squirt bottle, drizzle a ring of each oil around the tower of lobster and scallops. garnish with a sprinkling of minced chives., herbed orange glaze, sugar, water, dry white wine, shallots, chopped, juice of valencia orange, tarragon, heat water and sugar until sugar is completely dissolved. add white wine and shallots and reduce by 2/3. add orange juice and tarragon sprigs and reduce to a glaze consistency.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

pd. carrots,sliced and cooked, green pepper sliced thin ( i always put more), celery, thinly sliced, red spanish onion, thinly sliced in rings( i always cut the rings in four), sauce ), tomato soup, salad oil, white sugar, vinegar, jarred mustard

lobster tail , precooked and sliced thinly on a bias, fresh sea scallops, sliced thinly, chives, minced, recipe herbed orange glaze - see below, recipe saffron oil - see below, recipe tarragon oil - see below, dress slices of lobster and scallops with herbed orange glaze. layer the slices of lobster and scallops, in an alternating style, in a small tower formation in the center of a small plate. using a squirt bottle, drizzle a ring of each oil around the tower of lobster and scallops. garnish with a sprinkling of minced chives.