212 tight Recipes

brownies (i use artpark ), swiss vanilla ice cream (haagen daz), chocolate syrup (i use gram s chocolate sauce), cream

ground turkey or 1 lb ground beef, olive oil or 1 1/2 tsp water, dark red kidney beans, diced tomatoes, garlic powder, salt and pepper, chili powder (for mexican version), sour cream (for mexican version), parmesan cheese (for italian version) (optional)

fresh green herbs , leaves tightly packed (such as basil, tarragon, lavender flowers and leaves, oregano, mint, sage, chives), champagne vinegar (6% acidity), salt

garlic cloves, minced, parsley , tightly packed (italian), cilantro , tightly packed, dried oregano, dried thyme, rosemary, fresh and chopped, bay leaves, whole black peppercorn, dry crushed red pepper, red wine vinegar, water, olive oil, salt

onions or 2 large, fresh parsley leaves , tightly-packed, chickpeas, rinsed and drained extra-virgin olive oil, garlic cloves, minced, fresh basil leaf , tightly-packed, dried thyme leaves, ground allspice, ground cumin, coriander, hot red pepper flakes, dry white wine, whole tomatoes, vegetables or 6 -8 cups chicken broth

boneless beef top sirloin steaks, well trimmed, cut 1-inch thick, french rolls, 6-inch and crusty, italian dressing (i used paul newman s), shredded mozzarella cheese, good seasons italian salad dressing mix, spinach leaves, thinly sliced , tightly packed, tomato, chopped, fresh basil, thinly sliced , tightly packed

garlic cloves, fresh parsley leaves , tightly packed, basil leaves , tightly packed, extra virgin olive oil, cracked pepper, fennel seed, toasted, lemon , zested, baby mozzarella cheese or 200 g cheese, of your choice

granulated sugar, water, strawberries, washed, hulled, and sliced 1/2-inch thick, basil leaves , tightly packed, water, cold, lemon juice, chilled, ice, strawberry, washed, hulled, and sliced 1/2-inch thick, for garnish, basil leaves , tightly packed, blemish-free, for garnish

chicken pieces (combination ofnecks, thighs, and drumsticks, with skin), carrots, cut into thirds, celery ribs, cut into fifths, yellow onion, dill , wrapped tightly with any string (i use floss, works great, and never falls apart in the water), instant chicken-style consomme soup and seasoning mix (by osem, do not substitute), cheesecloth

water, fresh mint, coarsely chopped and tightly packed or 1 tbsp dried mint, darjeeling tea bags

eggplants, sliced into 1/4-inch thick round slices (about 2 lb), extra virgin olive oil (approximately ), garlic cloves, minced, fresh basil, minced (tightly packed), italian parsley, minced (tightly packed), black pepper, salt

kosher salt, light brown sugar, fresh ground black pepper, garlic powder, prepared chili powder, rib eye steaks, 1 inch thick and boneless, extra virgin olive oil, basil , tightly packed fresh leaves and tender stems, parsley , tightly packed fresh italian leaves and tender stems, anchovy fillets, garlic clove, extra virgin olive oil, red wine vinegar, chopped jalapeno pepper , with seeds, kosher salt, fresh ground black pepper

stalks lemongrass , root end trimmed, outer layers peeled off and stalk bruised with the back of a knife, thinly sliced (4 inches each, white bulb only), fresh cilantro leaves (tightly packed), fresh mint leaves , tightly packed, plus, fresh mint leaves, chopped, for garnish, extra virgin olive oil, garlic cloves, peeled, jalapenos, halved, seeded and roughly chopped, paprika, salt, sherry wine vinegar, tilapia fillets, skinless (8 oz. each 3/4-inch to 1-inch thick )

chicken drumsticks, thighs or 8 pieces chicken, potatoes, cut in wedges and unpeeled, cipollini onions or 1 vidalia onion, peeled and cut into quarters, salted butter, lemon, garlic powder, salt and pepper, paprika (optional)

zucchini, grated & packed tight, onions, shredded & packed tight, red pepper, shredded, sugar, turmeric, cider vinegar, nutmeg, celery seeds, mustard seeds, black pepper

onion, peeled and quartered, eye chilies, green, stemmed and seeded, stale bread (or up to 1/4 cup bread crumbs) (optional), ginger, grated fresh (or more to taste), garlic, finely minced, crawfish tails, peeled with juice, egg, beaten, cilantro , tightly packed, chopped, green onions, chopped, red chili powder, hot, salt , to taste (about 1 tsp), breadcrumbs, for coating, cilantro leaf , tightly packed, coconut, grated, eye chilies, green, garlic cloves, lime, juiced, salt , to taste, sugar , to taste

fresh mint leaves , tightly-packed, fresh italian parsley , tightly-packed, fresh orange juice, tequila, extra virgin olive oil, garlic cloves, crushed, jalapeno peppers, minced and de-seeded, kosher salt, ground cumin, chili powder, black pepper, freshly ground

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.