1998 saute rsc Recipes

fresh spinach, stems trimmed off, quarter cup olive oil, garlic cloves, minced, half tsp. red pepper flakes, salt and pepper to taste, balsamic vinegar

onion, sliced, jalapeno, minced, fresh thyme, vegetable oil, mustard greens, stemmed and chopped, chicken broth, salt and pepper to taste

potatoes, fish cakes, green pepper, seeded , halfed, sliced, carrot , skined, juliened, onions, sliced, minced garlic, tablespon salt, sesame seed oil, toasted sesame seed, a pinch of black pepper

summer garden vegetable soup, saute in 2 tsp. olive oil, onions, diced, carrots, diced, celery, diced, deglaze with; stir in, dry white wine, chicken or vegetable broth, diced potatoes of choice or new potatoes, cauliflower florets, zucchini, diced, bay leaf, add, tomatoes, diced, fresh or frozen corn kernels, fresh green beans, trimmed, salt and pepper to taste, herb dumplings, makes 20-25 dumplings and total time to make:30 minutes, whisk together and stir in; melt, all-purpose flour, parmesan, grated, baking powder, sugar, salt, ground black pepper, chopped fresh chives, chopped fresh parsley, whole milk, unsalted butter, heat; cook dumplings in, soup

dried italian-style bread crumbs, garlic clove, minced, grated pecorino romano, grated provolone, chopped fresh italian parsley leaves, olive oil, salt and freshly ground black pepper, flank steak, dry white wine, simple tomato sauce , recipe follows, or store-bought marinara sauce, extra-virgin olive oil, onion, chopped, garlic, chopped, stalk celery, chopped, carrot, chopped, crushed tomatoes, basil leaves, dried bay leaves, sea salt and freshly ground black pepper, unsalted butter , optional, in a large casserole pot , heat oil over medium-high heat. add onion and garlic and saute until soft and translucent, about 2 minutes. add celery and carrot and season with salt and pepper. saute until all the vegetables are soft, about 5 minutes. add tomatoes, basil, and bay leaves and reduce the heat to low. cover the pot and simmer for 1 hour or until thick. remove bay leaves and taste for seasoning. if sauce tastes too acidic, add unsalted butter, 1 tbsp at a time, to round out the flavor., pour half the tomato sauce into the bowl of a food processor. process until smooth. continue with remaining tomato sauce., if not using all the sauce , allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. freeze for up to 6 months., prep time : 15 minutes, cook time : 1 hour, 10 minutes

sweet potatoes peeled, margarine, grated rind and juice of 1 orange, brown sugar, chopped fresh parsley

peanut butter, rice-wine vinegar, reduced-sodium soy sauce, water, extra-virgin olive oil, garlic, finely chopped (1 tbsp), cauliflower florets (1/2 small head ), vegetable broth or water, coarsely chopped mustard greens , stems included (1-lb bunch), salt & freshly ground pepper to taste, chopped peanuts

just about every barbecue joint we have ever been to serves some form of baked beans. each is a little different--according to the pitmaster s whims--though they all share a pretty similar sweet, smoky flavor. we wanted to make our own version of barbecued beans at home in a slow cooker. here s what we discovered, choose small white beans and soak them overnight for the creamiest, most tender texture., add smoky flavor via fine-chopped bacon. there s no need to saute it; it will dissolve into the beans during the long, slow simmer., add lots of onions and garlic and saute them before assembling all the ingredients in the slow cooker. many slow cooker recipes skip this step for convenience s sake, but we think the rich flavor the step generates is well worth the extra effort., blend barbecue sauce and an unexpected ingredient, coffee, for a deep, resonant flavor. reserve the coffee until the beans have cooked; otherwise it will make the beans taste bitter., add a little barbecue sauce and mustard (along with the coffee) to the beans just before serving for an accent.

bacon, bacon grease, vertically sliced onion, minced garlic, washed, trimmed, green beans, white wine, divided, beef bouillon, divided, salt, pepper

collard or turnip greens, more chopped garlic, salt & pepper, sugar, extra virgin olive oil, balsamic vinegar

sweet peppers (fresh or frozen). we used trader joes brand in march., garlic, olive oil, thyme

pack of baby spinach, sized garden mushrooms, garlic or 3/4 tsp ready to use minced garlic, olive oil, tomatoes (sliced into semis or halves), frozen corn (preferably , bird s eye brand), microwaved., soy tenders (light life)

onions, garlic power or 1/2 tsp of minced garlic, salt, pepper, butter, aluminum foil sheet

leeks, trimmed, chicken thighs (about 1 lb), skinned, salt, pepper, margarine, dry white wine, low-salt chicken broth, sliced shiitake mushroom caps (about 2 packages), evaporated skim milk, dried tarragon, hot cooked brown rice

butter, garlic, green onions, whole kohlrabi, olive oil, pecans, pecorino romano (shavings), pepper, salt

cauliflower florets, sliced green beans, diagonally sliced carrot, cubed peeled chayote (about 1/2 lb), vegetable oil, chopped onion, chopped green bell pepper, garlic cloves, finely chopped, salt, ground cumin, pepper, chopped fresh cilantro

balsamic vinegar, fresh blueberries, fresh skinless salmon, cut into 4 4-oz. pieces, kosher salt and cracked black pepper to taste, lemon zest, olive oil, pomegranate juice, sugar in the raw

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.