278 throw away carcass Recipes

vanilla pod, cut in half (after the seeds were scraped out for another recipe), granulated sugar

raw duck bones (about 2 carcasses), onion, peeled and sliced, carrot, peeled and sliced, ribs celery, sliced, fresh parsley stems, fresh thyme, whole black peppercorns, whole star anise, cinnamon stick, whole allspice, water, unsalted butter, all-purpose flour, legs duck confit, skin removed , meat shredded, peeled and diced carrots, diced onion, sliced celery, diced yukon gold potatoes, fresh or frozen peas, shiitake mushrooms, stems removed, caps cut in quarters, chopped fresh thyme leaves, chinese five-spice powder (cinnamon, ginger, clove, coriander, nutmeg), refrigerated pie crusts, egg white, whisked with 1 tsp water, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

leftover turkey carcass, carrots, peeled, celery rib, cooking onion, chopped (or 2 small), parsley sprig, bay leaves, water , to cover carcass, salt & pepper, ground cayenne pepper (optional), acini di pepe pasta, saltine, garnish, salt & pepper, garnish

rotiserrie chicken carcass, turnip (veggies and herbs can be found packaged together at publix as soup mix ), carrot, onion, fresh parsley, fresh dill, chicken matzo ball mix, water , to cover the carcass, salt and pepper, tonic water

turkey legs (6 lb bone in turkey breast or left over carcass), water, chicken stock, celery seeds, onion flakes, poultry seasoning, ground sage, ground thyme, turkey gravy, broad egg noodles

turkey carcass , of a roasted turkey, water, stewed tomatoes, chopped, stalks celery, salt, ground pepper, bay leaves, onion, chopped, carrot, diced

sugar, cocoa, baking soda, flour , sifted, egg, vanilla, oil, salt, boiling water, sour milk (to sour, add 1/2 tsp. vinegar or lemon juice)

chicken gizzards, vegetable oil, flour, ground pork, chopped onions, chopped bell peppers, chopped celery, cooked medium-grain white rice, salt, cayenne, chopped green onions, chopped parsley, deboned 3 lb chicken , carcass removed and skin intact

chicken gizzards, vegetable oil, flour, ground pork, chopped onions, chopped bell peppers, chopped celery, cooked medium-grain white rice, salt, cayenne, chopped green onions, chopped parsley, deboned 3 lb chicken , carcass removed and skin intact

red wine, dry mustard, minced ginger, minced garlic, canola oil, juniper berries, squabs , breast and leg removed (attached), carcass roasted, canola oil to coat, salt and black pepper to taste, juice of 2 limes, sugar, canola oil, chopped macadamia nuts , save a little for garnish, watercress, salt and black pepper to taste, canola oil to cook, carrot, chopped, stalk celery, chopped, onion, chopped, red wine, thyme, ginger, whole black peppercorns, soy sauce, carcasses, water to cover, ripe mango , pureed in a blender (1 cup puree), butter, salt and pepper to taste

olive oil, chicken (3 lb) boned, skinned, and visible fat removed, diced, (save, bones and carcass ), chopped onions, chopped celery, diced carrots, chopped green onions, minced garlic, fresh parsley leaves, chopped fresh basil, bay leaves, assorted chopped fresh vegetables , such has beans, zucchini, yellow squash, or cabbage, small dice, torn spinach leaves, cleaned and stemmed, crushed red pepper, chicken stock, assorted small dried pasta shapes , such as stars, tubes, shells, etc., thermoses, chopped fresh parsley leaves, resealable plastic snack bags, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

duck confit , picked and bones discarded, minced onions, minced parsley, chopped garlic, cognac, butter, salt and black pepper, fat reserved from the confit, deboned 5 lb domestic duck , carcass removed and skin intact

duck confit , picked and bones discarded, minced onions, minced parsley, chopped garlic, cognac, butter, salt and black pepper, fat reserved from the confit, deboned 5 lb domestic duck , carcass removed and skin intact

taro root, unsalted butter, salt and pepper to taste, peanut or grapeseed oil, recipe courtesy of susan regis , executive chef, island ducks, ginger, garlic, kikkoman soy sauce, sherry, sesame oil, julienned scallions, or more, taro root and taro chips (see previous recipe), duck jus , recipe follows, preheat oven to 350 degrees ., using the carcasses of the duck, place the duck legs on the duck, carcass. place legs and carcasses, in a roasting pan and roast for 1, hour and 45 minutes to 2 s., check periodically to make sure the, ducks are not getting too dark. they are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. the skin should look crisp and rendered of fat. cool. once cooled, take your boning knife and cut through the skin right in the middle of the legs. using your hands, separate duck legs. (use your thumb to get under the oyster and gently pull leg from the bones.) gently use your fingers to pull out the thigh bone. trim legs a little to keep a nice triangular shape.

shovels , as needed, feet lava river rocks (lava rocks are porous) to be pre-heated, cord wood, sheet metal panels measuring approximately 4 feet square (these will retain the heat without being consumed by the fire), metal fire tongs to move rocks, panels, wood, fire mitts to protect your hands from the heat, safety goggles and protective gear for your body, a large bunch of ti leaves bound together to be used as a brush to remove ash from the rocks, a stretcher constructed with 2 (8-foot long, 2 by 6-inch pieces) lumber to comprise the wood handles, connected by 2 (2 by 6 cross) pieces each 3 to 4-feet in length, and an affixed support platform made of 3/4-inch plywood which is 4 feet long by 3 to 4 feet wide, feet of 4 foot high heavy gauge chicken wire temporarily affixed to the platform part of the stretcher to hold the pig closed after adding the rocks to the carcass, gauge wire as needed to secure the chicken wire, wire cutters, entire head-on pig carcass , innards removed, banana stumps to place between the pig meat and the hot coals to prevent the flesh from burning, ti leaves , hard stalks snapped out, to be used like aluminum foil to steam the pig

roasted corn (your favorite corn on the cob) (throw and extra cob on the grill and save for the salsa), diced avocado, chopped scallion, diced roma tomato, chopped sweet red pepper, chef suggested adding chopped cucumber or papaya for something different, juice & zest of 2 limes, chopped cilantro to taste, cayenne pepper to taste, salt & pepper to taste

thanks cooking with purpose, jezebel sauce, i don tsp know who was the first to throw all this in a bowl and hope for the best. but if you go to a party in southern louisiana and find the horsedover table. you ll find a bowl of jezebel sauce with the cheese and crackers., pineapple preserves ,or (1 cup), apple jelly ,or (1 cup), dry mustard, prepared horseradish, ground black pepper

granulated sugar, dry active yeast, tepid water ( 105 to 110 degrees f), warm milk, melted butter, granulated sugar, egg beaten ( at room temperature ), salt, all-purpose flour, divided