717 six milkshake Recipes

whole chicken breast (about 1 1/4 lb), chicken broth, onion, sliced, garlic cloves, vegetable oil plus additional for frying the tortillas, a 14- to 16-oz c n tom toes, dr ined, fresh lime juice, fresh or pickled jalapeno chilies, or to taste, seeded and minced (wear rubber gloves ), six 7-inch corn tortillas, halved and cut crosswise into 1/4-inch-widestrips, chopped fresh coriander for garnish if desired

vanilla ice cream, cream cheese, milk, pure vanilla extract, grated lemon zest, frozen strawberries (not in syrup)

four-six bone-in or boneless rib-eye, tsp-bone, and/or strip steaks cut over 1, sea salt or kosher salt, freshly ground black pepper, canola oil or vegetable oil, olive oil, unsalted butter, crushed garlic cloves, chopped savory herbs such as rosemary , thyme, marjoram, oregano, and/or sage, olive oil, chopped fresh flat-leaf parsley, sea or kosher salt to taste, freshly ground black pepper to taste

fat unpeeled garlic cloves (1 2/3 to 2 cups) or an equivalent amount of smaller cloves, plus 1 tsp minced garlic, olive oil, a first -or second-cut beef brisket (about 5 lb), trimmed of excess fat, wiped with a damp paper towel, and patted dry, red wine vinegar, chicken broth, preferably homemade or good-quality low-sodium purchased, fresh thyme sprigs, or 2 tsp dried leaves, fresh rosemary sprigs, plus 1 tsp chopped leaves, salt and freshly ground black pepper, grated lemon zest

olive oil, chopped onions, minced garlic, diced tomatoes in juice, dry white wine, clam juice, tomato paste (about 1 1/2 six-oz cans), bay leaves, chopped fresh thyme, grated orange peel, fennel seeds, crushed, dried crushed red pepper, littleneck clams , scrubbed, cod fillets, cut into 2-inch pieces, uncooked large shrimp, peeled, deveined, bay scallops, chopped fresh basil

vegetable oil, zucchini (about 10 oz), cut crosswise into1/4-inch-thick slices, frozen corn, thawed, ricotta cheese, grated monterey jack cheese (about 1/4 lb), ground cumin, bottled tomato salsa (about 9 oz), six 6-inch corn tortillas, a 7-oz jar roasted red peppers, drained and patted dry, chopped fresh coriander, lime wedges

haricots verts (french thin green beans) or regular green beans, fresh chanterelle mushrooms, olive oil, minced garlic, fresh black truffle * (about 9 g), shallots, sea salt, six 5-oz skinless halibut fillets, fresh lemon juice, fresh thyme leaves, fresh tarragon leaves, fish stock, vin jaune or dry sherry, purple-potato and crab gratin

a 1-inch piece fresh gingerroot, mirin, sake kasu* (fermented lees of japanese rice wine ), tamari * or soy sauce, white miso, rice vinegar (not seasoned ), brown sugar, six 6- to 7-oz skinless pieces chilean sea bass fillet (each about 1 1/2 inches thick), vegetable oil, coconut green curry sauce

leeks, garlic cloves, unpeeled, beets , scrubbed and trimmed, leaving about 1 inch of stems attached, water, fresh lemon juice , or to taste, balsamic vinegar , or to taste, six 6- to 7-oz pompano or sole fillets, skinned, freshly grated lemon zest , or to taste, olive oil

unsalted butter, softened, canned chipotle chili in adobo, chopped fine (about 1 tbsp), salt, fresh lime juice, tomatoes , each cut lengthwise into 6 slices, six 6- to 7-oz pieces scrod or cod fillet, skinned, pitted green olives , halved lengthwise, red onion , cut into 1/4-inch-thick slices, dry white wine, fresh lime juice, oregano , if desired, three 15-oz cans black beans, rinsed and drained (about 4 1/2 cups), chopped fresh oregano leaves or 1/2 tsp dried, crumbled, vegetable oil, fresh lime juice .

fresh spinach (about 2 medium bunches), stems discarded and leaves washed, rinsed thoroughly, and drained, dried lentils , picked over, red onion, chopped (about 1 cup), olive oil, red-wine vinegar, plain yogurt, garlic cloves, minced and mashed to a paste with 1/4 tsp salt, seedless cucumber (about 3/4 lb), six 6- to 7- oz flounder fillets, loosely packed fresh mint leaves (about 1 bunch), chopped, crumbled feta cheese (about 2 oz), garnish: mint sprigs

dry white wine, fresh lemon juice, chopped fresh parsley leaves, olive oil, coarsely ground black pepper, onion, sliced thin, carrots , cut into 2-inch julienne strips, yellow squash , cut into 2-inch julienne strips, zucchini , cut into 2-inch julienne strips, six 6- to 8-oz flounder fillets, halved lengthwise and seasoned with salt and pepper

all-purpose flour seasoned with salt and pepper for dredging the fish, egg, water, six 6- to 8-oz catfish fillets, vegetable oil for sauteing the fish, minced onion, garlic clove, minced, unsalted butter, pecans, toasted lightly and chopped fine, fresh lemon juice plus 6 lemon wedges for garnish, tabasco to taste

all-purpose flour, ground cinnamon, freshly grated nutmeg, ground ginger, ground cumin, a pinch ground cloves, a pinch cayenne, baking soda, salt, unsalted butter, softened, brown sugar, granulated sugar, egg, vanilla, old-fashioned or quick-cooking rolled oats, raisins

dark rum, pineapple juice, fresh lemon juice, olive oil, chopped cilantro leaves, minced garlic, shrimp (about 24-26), tails left on, peeled and deveined, chorizo (spanish or mexican pork sausages), 1/4 lb each, cut into 3 pieces each, red bell peppers, cored, seeded and each cut into six 1-inch squares, limes, halved , for serving

dried guajillo chiles (about 3 oz), dried chiles de arbol, pineapple, peeled, cored, and chopped (about 4 cups), garlic, peeled, cumin seeds, ground canela (see tips, below ), freshly squeezed orange juice, extra-virgin olive oil, apple cider vinegar, sugar, grated zest of 1 orange, ground canela (see tips, below ), six large lamb shanks (about 1 1/4 lb each), trimmed of excess fat, six 1/2-inch-thick fresh pineapple rings, cored, roasted vegetables, coconut tamales

dry white wine, garlic cloves, sliced thin, fresh lemon juice, extra-virgin olive oil, chopped fresh thyme leaves, mixed green and black brine-cured olives (preferably unpitted), six 6- to 7-oz red snapper fillets with skin, extra-virgin olive oil