160 the cover roasted and Recipes

bittersweet chocolate, chopped, semi-sweet chocolate chips, divided, butter, eggs, sugar, vanilla, flour, baking powder, salt, oreo cookies, crushed (i use the food processor to crush them), rolo chocolates , unwrapped & cut in half (chewy caramels covered in milk chocolate, packaged in gold foil - 8 1/2 oz), roasted cashews, coarsely chopped

peanut-shaped peanut butter sandwich cookies, crushed, butter, melted, sweetened condensed milk, creamy peanut butter, vanilla extract, chocolate-covered peanut butter cups, coarsely chopped, butterfinger candy bars, chocolate-covered crispy peanut butter candy bars, coarsely chopped (we tested with butterfinger), semisweet chocolate morsel, honey-roasted peanuts, sweetened flaked coconut

peanut-shaped peanut butter sandwich cookies, crushed, butter, melted, sweetened condensed milk, creamy peanut butter, vanilla extract, chocolate-covered peanut butter cup candies, coarsely chopped, chocolate-covered crispy peanut buttery candy bars, coarsely chopped (we tested with butterfinger), semisweet chocolate morsels, honey-roasted peanuts, sweetened flaked coconut

beef chuck under blade roast (or your favorite beef roast cut), spanish or yellow onion, chopped well, garlic, minced, low sodium beef powder or buillion cubes, merlot wine, or more if desired, water, to cover, bay leaves, ground thyme , or to taste, poultry seasoning, fresh rosemary leaves or, dried rosemary, fresh white musrooms, rinsed, corn starch, wide egg noodles cooked according to directions, salt and pepper, to taste

pork roast or 3 -4 lbs pork loin, oregano, cumin, salt, onion, garlic cloves, water, to cover, enchilada sauce, coca-cola or 3/4 cup dr. pepper cola, brown sugar

unsweetened almond milk, warmed, ground flax seeds, canola oil, demerara sugar, stevia, vanilla, whole wheat flour, quick oats, bran , twigs, nutmeg, baking soda, salt, dried figs, minced, dried cranberries, roasted soybeans, almonds, dark chocolate-covered raisins, shreddies cereal, cheerios toasted oat cereal, roasted sunflower seeds, raisins, toasted pumpkin seeds, chocolate chip

chuck roast, water, to cover, onions, chopped (optional), garlic cloves, minced (optional), ground cumin (optional), green chili salsa, salt and pepper, count) package 6-inch flour tortillas

romaine lettuce hearts, trimmed, washed, dried and torn into bite-sized pieces, bean sprouts, washed and dried, scallions, prepared and cut in small pieces on the diagnional, carrot , scrubbed and grated, strawberries, fresh, washed, dried and sliced thin, wasabi , peas (* peas are dried green peas that are covered with salt, sugar and powder), mixed sprouts, cucumber, peeled and cut paper -thin, tomatoes , sliced lenght-wise into four parts, star fruit, sliced thin, pits removed, roasted cashew nuts, whole, unsalted, balsamic vinegar, extra virgin olive oil, fresh ground black pepper, salt , to taste, fresh parsley, coarsely chopped

water to cover, dried rice noodles, rice vinegar, fish sauce, lime, juiced, soy sauce, white sugar, tamarind paste, paprika, ground cayenne pepper, vegetable oil, eggs, beaten, vegetable oil, green onions, chopped, garlic, minced, tofu, drained and cubed, bean sprouts, coarsely chopped dry roasted peanuts

peanut-shaped peanut butter sandwich cookies, crushed, butter, melted, sweetened condensed milk, creamy peanut butter, vanilla extract, chocolate-covered peanut butter cup candies, coarsely chopped, chocolate-covered crispy peanut buttery candy bars, coarsely chopped (we tested with butterfinger), semisweet chocolate morsels, honey-roasted peanuts, sweetened flaked coconut

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

melted duck or goose fat or butter. you can purchase goose fat at bristol farms; you can save duck fat from roasting duck legs (also available at asian supermarkets; i usually get them on the same trip and make them first, to render the fat). you may supplement either 1 with butter if you need more to cover the gizzards. vegetable oil will not do. you will need enough to cover the gizzards in, a small high casserole ; i also use a loaf pan.

pork loin roast (with bone in, for more flavor ), pinto beans, rinsed and picked over, fresh tomatoes (about 2 lb), peeled and cut up, fresh long green chiles , roasted, peeled, seeded and diced, chopped onions, chopped garlic, oregano, chili powder, ground cumin, salt and freshly ground pepper, water (to cover ), corn chips, grated cheddar or colby, sour cream, salsa, guacamole, diced tomatoes, sliced green onions (with some green tops), black olives, whole or sliced, head iceberg lettuce, shredded or chopped

extra virgin olive oil, pork roast, lipton onion soup mix, wine (red or white , your preference, i use whatever is on hand), brown sugar, honey, toasted sesame oil, baby carrots, potatoes, peeled and sliced, barbecue sauce, water to cover whole roast

sheets phyllo dough , 12 inch by 17 inch each, unsalted butter, melted, sugar, well-drained ricotta cheese, honey, dark-roasted espresso beans, ground to a fine powder (or instant espresso powder), chocolate-covered coffee beans, fresh mint leaves

pork shoulder (roast ) or 2 lbs pork legs (roast), vegetable oil, sliced onions, uncooked diced bacon, cored and chunked apples, sweetened applesauce (the chunkier the better), chopped carrots, grainy mustard, bay leaves, salt, pepper, chicken broth , to almost cover

rump roast or 2 lbs chuck roast or 2 lbs skirt steaks, cut in slices thick, flour, sea salt, pepper, ground, olive oil, fresh oregano or 1 tsp dried oregano, fresh thyme or 1 tsp dried thyme, fresh marjoram or 1 tsp dried marjoram, fresh rosemary or 1/2 tsp dried rosemary, yellow onions, thinly sliced, tomatoes, garlic cloves, crushed, dry white wine, bay leaf, nutmeg, freshly grated, bittersweet chocolate, dried wild mushrooms , soaked in water to cover overnight, beef stock

olive oil, carrot, finely diced, celery stalk, finely diced, onion, finely diced, garlic, minced, ground veal, bay leaf, red pepper flakes, fennel seeds, canned tomato sauce, chopped fresh parsley, toasted pine nuts, wonton wrappers, thawed if frozen and covered loosely with a damp paper towel to prevent drying, slow roasted tomato sauce , recipe follows, extra-virgin olive oil, tomatoes, cored and halved, garlic cloves, peeled, salt and freshly ground pepper, white wine, minced fresh thyme, chicken or vegetable stock, or canned broth, chiffonade fresh basil leaves , thyme leaves, or purple sage, for garnish