13315 skin types cleanser Recipes

skinned and boned chicken breast halves, salt, apricot halves, undrained, orange juice, lite soy sauce, garlic clove, minced, dark sesame oil, all-purpose flour, ground red pepper, vegetable oil, green onions, thinly sliced, chopped fresh cilantro, roasted potato thins

skinned and boned chicken breast halves, paprika, salt, pepper, butter or margarine, divided, artichoke hearts, drained and halved, green onions, chopped, water, sherry, cornstarch, chicken bouillon granules, dried rosemary

skinned, boned chicken breast halves, dried herbes de provence, salt, black pepper, garlic cloves, minced, olive oil-flavored cooking spray, chopped green onions, x 1/4-inch) julienne-cut green bell pepper, x 1/4-inch) julienne-cut red bell pepper, x 1/4-inch) julienne-cut yellow bell pepper, sun-dried tomato sprinkles, balsamic vinegar, extra-virgin olive oil, garlic cloves, minced, gourmet salad greens, nicoise olives

oatmeal , ground in coffee grinder, cornmeal, arrowroot or 1 tbsp cornstarch, wheat germ, tea leaves , ground in coffee grinder, dried lavender flowers , ground in coffee grinder

sliced mango, peach yogurt, cream (the squirty can type!), candy sprinkles or chocolate shavings, chocolate cupcake (or mini chocolate muffin), sliced kiwi, wholegrain strawberry yogurt (onken), cream (the squirty can type!), chocolate shavings, tinned peach, fat-free apricot yogurt, cream (the squirty can type!), candy sprinkles or chocolate shavings, sliced banana, custard, cream (the squirty can type!), candy sprinkles or chocolate shavings

bread , torn up into small pieces (any type, dry works better than fresh, fruit s nice, i like malted best), milk (use as much or as little to taste, any type works, i use soya but you can use normal or flavoured et), sugar or 1 tbsp splenda substitute, maple syrup (optional, if using , omit the sugar or splenda), cinnamon (optional) or 1 tsp ginger (optional) or 1 tsp mixed spice, etc (optional), raisins (optional) or 1 tbsp sultanas (optional) or 1 tbsp dried fruit, etc (optional), sugar (optional)

skinned potatoes, corn oil, butter, diced onion (optional), sliced mushrooms, diced green bell pepper, diced all-beef salami, eggs, milk, chopped fresh parsley, grated cheddar cheese, salt and pepper to taste

warm water, oatmeal, glycerine or 1 tbsp honey, drop vitamin e , oil (optional)

raw fish heads, bones, tail , and lobster tail shell, whole fresh bay leaves, coarse sea salt, whole black peppercorns, water, olive oil, divided, onion, coarsely chopped, fennel bulb, coarsely chopped, coarse sea salt, divided, dry white wine, diced tomatoes, undrained, fresh flat-leaf parsley, chopped, orange peel , optional, saffron, firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature, flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature, garlic, crushed, cayenne pepper, mussels, cleaned and beards trimmed, at room temperature, raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature, baguette, sliced, garlic, cut in half, recipe rouille , recipe follows, optional, red bell pepper, garlic, peeled, fresh red chile, stem removed and seeded, freshly squeezed lemon juice, coarse sea salt, olive oil

rotini pasta or 4 cups plain old macaroni or 4 cups pasta shells or 4 cups bow tie pasta, cheddar cheese soup (my preferred brand), cubed cheddar cheese (any type you like , really any type you have on hand) or 2 cups colby (any type you like, really any type you have on hand) or 2 cups mozzarella cheese (any type you like, really any type you have on hand) or 2 cups gouda cheese (any type you like, really any type you have on hand) or 2 cups havarti cheese (any type you like, really any type you have on hand), velveeta cheese , cut into cubes, low-fat milk, cream, ground mustard, pepper (or more to taste), tabasco sauce (add more or less to your taste) (optional), dried parsley or 2 tsp fresh parsley, finely chopped, onion, sauteed in, butter (optional), bacon , precooked and crumbled (optional), shredded cheddar cheese (for topping ), breadcrumbs (for topping )

lake trout, skinned and filleted (feel free to substitute other types of mild fish), ground almonds (feel free to substitute other types of nuts), paprika, salt, garlic clove, minced (optional), dried herbs (optional)

elbow macaroni, uncooked, frozen english peas, thawed, butter, divided, chicken breast halve, skinned , boned, and cut into strips, garlic cloves, minced, chicken bouillon granules, broccoli florets, onion, coarsely chopped, red bell pepper , cut into julienne strips, carrot, scraped and sliced, dried tarragon, lemon-pepper seasoning, all-purpose flour, milk, american cheese, shredded (6 oz....you can use other types of cheese, but american melts better and is less stringy than chedda)

room temperature butter (solid type ) or 1 1/2 cups margarine (solid type), granulated sugar, lemon zest, grated dried, all-purpose flour, cornstarch, salt, butter , plus, butter, brown sugar, honey, skinned hazelnuts (or combination) or 3 cups nuts, of choice (or combination), carnation evaporated milk or 2 1/2 tbsp whipping cream

butter, worcestershire sauce, butter flavored marinade (i use injectable type for deepfrying turkeys), seasoning salt, garlic powder, onion powder, corn chex, rice chex, wheat chex, pretzel sticks, salted peanuts (with skins , spanish peanuts)

scoops chocolate ice cream, can use light or 3 scoops low fat ice cream, heavy whipping cream, chocolate milk, chocolate syrup or 1/2 tsp vanilla, for vanilla shake, oreo type cookies (cream filled type cookies crushed) or 6 vanilla cookies (cream filled type cookies crushed)

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

brown rice (or 1 cup of each type of rice, not minute rice) or 2 cups white rice (or 1 cup of each type of rice, not minute rice), chopped vegetables, of your choice (celery , green peppers, onions, frozen peas, frozen corn, broccoli, etc), onion soup mix, chicken bouillon or 3 tbsp vegetable bouillon granules, olive oil or 1/4 cup vegetable oil, boiling water, soy sauce (more or less , depends on your liking)

sugar, margarine (2 sticks) or 1/2 lb butter (2 sticks), eggs (or 4 egg beaters plus 2 ), cake crumbs, salt, potato starch, chopped walnuts (any type you like ) or 1 cup pecans (any type you like) or 1 cup slivered almonds (any type you like), chocolate chips, cinnamon sugar, mixture