759 thirded Recipes

boneless skinless chicken breast, olive oil or 2 tbsp vegetable oil, worcestershire sauce, soy sauce, wine vinegar, garlic, minced, pepper, mushrooms, lemon juice, salt, bacon, cut in thirds, green onions, cut in thirds

turkey leg, turkey wings, turkey neck, canola oil, salt and freshly ground black pepper, garlic cloves, vidalia sweet onions, quartered, carrots, chopped in thirds, stalks celery, chopped in thirds, salt, pepper, fresh sage leaves, amazing gravy , recipe follows, butter, all-purpose flour, turkey stock, warm, black pepper, rubbed sage, salt

salmon fillet, yukon gold potatoes, mashed, yogurt, plain (greek or regular), salt, pepper, olive oil, fresh basil , julienne, garlic cloves, minced, sun-dried tomato packed in oil, chopped (optional), edamame , snap peas (cut in half or thirds) or 1/2 cup peas (frozen), tomatoes, cut in half or 1/2 cup tomato, cut in 1/2-inch cubes

country-style pork ribs, bone-in (8 meaty ribs), carrot, cut in thirds, celery rib, cut in thirds, yellow onion, cut in quarters, dried thyme, soy sauce (low sodium preferred ), spicy brown mustard, brown sugar, honey, hoisin sauce, tomato paste, concentrate, ginger, finely grated, red pepper flakes, heads garlic , roasted

spareribs, each cut in thirds for smaller pieces (cut with a cleaver), cooking wine (rice wine works well), sugar, vinegar, soy sauce, water

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

wieners (1 16 oz package of hot dogs) or 48 cocktail wienies, raw sliced bacon cut into thirds (the common thin sliced 1 lb package), brown sugar divided in half, worcestershire sauce, red hot sauce (1 tsp is not noticeable. i usually use 2t or 3t), toothpicks

sliced bacon, cut into thirds ( i use the precooked bacon , sometimes regular bacon doesn tsp crisp up enough), beef cocktail wieners, brown sugar , or to taste, chili sauce , optional

black peppercorns, boneless, skinlesss chicken breast halves (about 8 oz each), stalk celery, cut into thirds, coarse salt, garlic, peeled, lemon, sliced (optional), carrot, cut into thirds, yellow onion, halved, thyme or parsley

corn bread, corn meal, all-purpose flour, two tbsps. sugar, four tsps. baking powder, half tsp. salt, egg, milk, fourth cup vegetable oil, third cup butter, third cup all-purpose flour, three-fourths tsp. salt, half tsp. dill weed (optional), fourth tsp. pepper, three cups milk, five-oz. jar dried beef, well rinsed and cut up, four hard-cooked eggs, sliced .

boneless beef bottom round roast, vegetable oil, apple juice, dry white wine, orange juice, salt, garlic cloves, peeled, x 3-inch) orange rind strips, cinnamon stick, turnips (about 1 lb), peeled, carrots (about 3/4 lb), peeled and cut into thirds, parsnips (about 3/4 lb), peeled and cut into thirds, peeled baking potatoes (about 1 lb), halved and quartered, peeled sweet potato (about 1 lb), halved and quartered

vegetable oil, low sodium soy sauce, honey (can use more ) or 1/3 cup light corn syrup (can use more), lemon juice, garlic cloves (sliced into thirds , or use 1/2 tsp garlic powder or to taste), black pepper, cayenne pepper (optional) or 1 pinch , to taste (optional), boneless skinless chicken breasts (cut into 1-inch cubes )

steamship round, or other cut of round steak, seasoning salt (recommended : lawry s), kosher salt, cracked black pepper, carrots, cut into thirds, stalks celery, cut into thirds, onions, quartered

beef bouillon granules, water, boneless chuck roast, trimmed, celery ribs, cut into thirds, carrots, peeled,cut into thirds, onion, quartered, seeded green bell pepper, quartered, parsley sprig, plus, parsley, chopped, bay leaves, freshly-ground pepper, egg noodles, salt, freshly-ground pepper , to taste

butter, shortening, brown sugar, vanilla extract, beaten eggs, flour, salt, cinnamon, nutmeg, baking soda, hot tap water, pitted dates, cut into thirds, candied cherries, halved, diced candied pineapple, toasted pecans, blanched almond, brazil nut, cut in thirds

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips, asian fish sauce (nam pla or nuoc mam), lime juice, canned low-sodium chicken broth or homemade stock, stalks lemongrass , bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest, peeled fresh ginger, cut into thirds, grain rice, unsweetened coconut milk (15-oz can), fresh red chiles or jalapeno peppers, seeds and ribs removed, cut crosswise into thin slices, chopped cilantro

beef chuck roast, kosher salt and freshly ground black pepper, vegetable oil, onion, sliced, carrots, peeled, thinly sliced, ribs celery, thinly sliced, garlic , smashed, all-purpose flour, red wine, chopped tomatoes , in juice, beef broth, homemade, or low-sodium, low-fat, fresh thyme, or 1 tsp dried, bay leaves, coarsely chopped fresh flat-leaf parsley , optional, red wine vinegar, carrots, peeled, cut into thirds, turnips, peeled and cut into 6 wedges, red onions, peeled, cut into 6 wedges, parsnips, peeled, cut into thirds, olive oil, chopped fresh thyme leaves, kosher salt, freshly ground black pepper