305 takes Recipes

soy sauce, sake, mirin, miso , preferably white, green onions, thinly sliced, fresh grated ginger, garlic, crushed, boneless chicken thighs (take the skin off if you prefer), sesame seeds , lightly roasted

crushed tomatoes, garlic cloves, minced, onion, diced (optional), dry red wine (not cooking wine), dried oregano (give or take 1/2 tsp), basil leaves, cut fine (julienned), salt, pepper, olive oil , to fry garlic and onion

lukewarm milk, dried leeks (or dried chives), king arthur unbleached all-purpose flour, potato flour ( not potato starch), vermont sharp cheddar cheese powder, instant yeast, freshly ground black pepper, salt, ground mustard (optional), coarsely grated asiago cheese, eggs (room temperature ), if the eggs are cold , the bread will take longer to rise. to warm refrigerator-cold eggs, place them in a bowl of hot water for 5 minutes.

at the time when christianity was accepted in serbia , many families were baptised and chose their own saint. this is why saint nicholas is celebrated by so many families on the 19th of december. for the orthodox families st. nicholas is a special day with special rituals and prayers, to others it only means a day to be with your family and enjoy lots of food., this st. nicholas bread is traditionally made in orthodox families for the feast of st. nicholas. i heard that in other families a coin is put in the bread and the person who gets the piece with the coin will be rich in the future. i do not believe that this is part of a religious ritual, but i can be wrong., ingredients for the bread, sugar, fresh yeast or 1 package dry yeast (7 g), lukewarm milk, kilo flour (all purpose), salt, sugar, butter, egg yolks, grated lemon peel and some lemon juice, ingredients for the braid, flour, water, little bit salt, how to make the bread, put the (fresh ) yeast in a small bowl together with a tsp sugar and a little bit lukewarm milk. mix and set aside so the yeast can start to work. yeast usually activates between 25 and 28 degrees celsius., take another bowl and beat the egg yolks, add the rest of the milk and stir well., put the flour , sugar, salt, lemon peel and a bit of lemon juice together in a bowl. add the softened butter in small pieces and knead until the mixture has a fine texture., mix the yeast mixture with the milk/egg mixture and add it to the flour. knead everything well until the dough becomes a ball (leaving the bowl clean). put the dough into another bowl, cover it with a damp cloth and put it on a warm place. let the dough rise for 2 hours., after these two hours knead the dough again (shortly) on a floured surface. make a ball again and let the dough rise again for 1 hour., form a round bread and put it on a greased baking tray or use greased baking paper. you can also use a round baking pan, don tsp forget to grease it, make the dough for the braid by mixing 250 g flour, 180 ml water and a pinch of salt together in a bowl. make a soft dough, divide it in three pieces and form 3 rolls. make a braid twice the diameter of the bread. cut the braid in half and form a cross on the bread, use a water/egg mixture to glue it on the bread., bake the st. nicholas bread in a preheated oven on 180 degrees celsius for about 60 minutes.

whole wheat bread, toasted, tuna in water, drained and flaked, mayonnaise, sweet pickle relish, celery salt (optional), onion salt (optional), fresh ground black pepper , to taste, cheese, roma tomato , sliced fairly thick

sugar, butter, cream cheese, softened, egg, vanilla, almond extract, flour, baking powder, icing sugar, melted butter, almond extract, milk (give or take), maraschino cherry, quartered (optional)

roasting chicken, cut up, white onions, chopped, russet potato, peeled and chopped, red potatoes, unpeeled and chopped, yellow potato, unpeeled and chopped, sweet potato, peeled and chopped, chicken broth, sour cream, heavy cream, fresh oregano, salt and pepper, ears corn, sliced thick, diced white onion, jalapenos, chopped (take out the seeds and ribs if you re a weenie), chopped cilantro, limes , juice of

uncooked chicken , take all skin off, onion, chopped, corn kernel, chicken noodle soup mix, rice, salt and pepper

jalapenos, eggs beaten, cornmeal, boneless chicken breast , cooked and shredded, mushrooms grilled and chopped, salsa ..........., shredded pepper jack cheese or cheddar cheese, oil for frying ......., sour cream for serving, salt and pepper to taste

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

peel and halve 4 medium potatoes. place potatoes cut side down .., use a sharp knife to make thin slices in potatoes, taking care not to cut right thru.., place potatoes cut side up on baking dish and brush with 1 tbsp olive oilcombined with 1 tbsp melted butter, than sprinkle with lemon pepper..., bake in oven at 210.cup for 45 mins or until goldenm and slightly crisp..

vegetable oil , may take even more (do not use olive oil, it can tsp stand high heat), rice flour, gluten-free cornmeal, nutritional yeast (for color and a little added flavor), sea salt, xanthan gum (sort of a binder), whole okra, stem ends removed

thousand island dressing, chipotle chile pepper in adobo sauce, pureed (a small can has several peppers, take 1 with a little sauce and freeze the rest for later), sour cream, corned beef, cooked, sliced and diced, green chili, chopped , roasted (new mexico or anaheim), red onion, diced, sauerkraut, drained, flour tortillas, swiss cheese (thinly sliced )

oil or 1/2 cup of applesauce for those of us watching our figures lol., honey or brown sugar., eggs, rolled oats or quick oatmeal uncooked., baking powder ., milk (i use 1 cup of cold water and 1/3 cup of powdered )., cinnamon or nutmeg i use both or to taste., chopped nuts ,apples (i use granny smith better for baking),crasins.dried cherries,canned peaches drained or other fruit take your pick you don tsp need to use all of these .

buttermilk, hot sauce (i use trappey s), catfish fillets (give or take), yellow cornmeal, flour, unbleached, smoked paprika, onion powder, garlic powder, old bay seasoning, salt (sea or kosher), cayenne pepper, ground black pepper, white pepper, oil, for frying (prefer canola or corn oil)

black beans, white beans, pinto beans, corn, green pepper, diced, yellow onion, diced, garlic cloves, minced (or pressed ), hot sauce (i used cholula), barbecue sauce (i used homemade), cumin, coriander, basil, oregano, red pepper flakes, sofrito sauce, beer (i used corona extra), water (give or take)

ground beef, onion, chopped, green pepper, chopped, celery rib, chopped, garlic cloves, minced, chili powder, condensed tomato soup, tomato sauce, stewed tomatoes, chili beans, salt and pepper

mussels without shells (i prefer them in the shells but then you must make 100% sure they are fresh - wash and rinse them before you cook them ----- when i serve i take them out of the shells but leave a few in to use the shells as a spoon ), prepared white sauce (if you are not in the mood to make your own . ....but you should it is easy), water to cook them in (or if you like dry white wine), dry coriander, freshly ground black pepper, dry herbs, celery salt, fresh cream, tomato paste, wholewheat seed bread )