1779 too kabobs Recipes

cherry pie filling, pitted dark sweet cherries in heavy syrup, drained, all-purpose flour, divided, almond extract, white bread slices, sugar, butter or margarine, melted, egg, grated lemon rind

chicken broth, refrigerated cheese tortellini, white kidney or cannellini beans, rinsed and drained, italian diced tomatoes, undrained, dried basil, red wine vinegar, shredded parmesan cheese and coarsely ground pepper, optional

vegetable oil, soy sauce, lemon juice, worcestershire sauce, prepared mustard, coarsely cracked black pepper, garlic, minced, meat tenderizer (optional)

teriyaki sauce, honey, garlic powder, ground ginger, red bell peppers , cut into 2 inch pieces, sweet onion, peeled and cut into wedges, whole fresh mushrooms, beef sirloin, cut into 1 inch cubes, skinless, boneless chicken breast halves - cut into cubes

ground turkey (or chicken or beef), tandoori paste (from indian grocery store or make your own - saute tomatoes, onions, curry pdr), egg, beaten, crushed garlic, crushed green chili pepper, lemon juice, salt

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

butter, golden delicious apples, peeled, cored and sliced (not too thin or too thick ), granny smith apples, peeled, cored, and sliced (not too thin or too thick ), splenda brown sugar blend or 1/2 cup regular brown sugar, kahlua, golden raisin, pecans, chopped and toasted, salt, cinnamon, heavy cream, flour, old fashioned oats, splenda brown sugar blend or 1/2 cup regular brown sugar, cinnamon, pecans, chopped and toasted, butter

eggs, sugar, oil, vanilla, all-purpose flour, cinnamon, baking soda, baking powder, coarsely grated summer squash (squeeze some of the moisture out of this), chopped pecans (if not chopped , the bread it too hard to cut) or 1 cup walnuts (if not chopped, the bread it too hard to cut)

dried italian-style bread crumbs, garlic clove, minced, grated pecorino romano, grated provolone, chopped fresh italian parsley leaves, olive oil, salt and freshly ground black pepper, flank steak, dry white wine, simple tomato sauce , recipe follows, or store-bought marinara sauce, extra-virgin olive oil, onion, chopped, garlic, chopped, stalk celery, chopped, carrot, chopped, crushed tomatoes, basil leaves, dried bay leaves, sea salt and freshly ground black pepper, unsalted butter , optional, in a large casserole pot , heat oil over medium-high heat. add onion and garlic and saute until soft and translucent, about 2 minutes. add celery and carrot and season with salt and pepper. saute until all the vegetables are soft, about 5 minutes. add tomatoes, basil, and bay leaves and reduce the heat to low. cover the pot and simmer for 1 hour or until thick. remove bay leaves and taste for seasoning. if sauce tastes too acidic, add unsalted butter, 1 tbsp at a time, to round out the flavor., pour half the tomato sauce into the bowl of a food processor. process until smooth. continue with remaining tomato sauce., if not using all the sauce , allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. freeze for up to 6 months., prep time : 15 minutes, cook time : 1 hour, 10 minutes

boneless pork loin chop, cooking spray, to coat, garlic salt , to taste, ground black pepper , to taste, olive oil, red onion, chopped, garlic cloves, minced, lemon , juice of, balsamic vinegar, whole grain dijon mustard, sea salt, ground black pepper, dried oregano, splenda sugar substitute (if too acidic) or 2 (1 oz) packets sugar, to taste (if too acidic), capers, grape tomatoes, whole, pitted kalamata olive, whole, fresh parsley, chopped to top, feta cheese, to top (optional)

extra firm tofu (or hard tofu, not silken), arrowroot, nutritional yeast flakes, powdered agar, vegan chicken bouillon powder (not too salty), sage, thyme, onion powder, garlic powder, salt (or to taste, will depend on the bouillon powder), black pepper (to taste), oil, chopped mushroom, chopped celery, onion, chopped, garlic cloves, crushed, braggs aminos (or gluten-free soy sauce or tamari), sage, thyme, marjoram, celery seed, salt (or to taste), pepper (to taste), fresh gluten-free breadcrumbs (i used multi-grain multi-grain bread (gluten, dairy and egg-free)), olive oil, braggs aminos (or gluten-free soy sauce or tamari), gluten-free miso (something mellow and not too salty), orange juice, gluten-free mustard powder

white fish fillets, salt, lemon juice, lemon, sliced, tomatoes, diced, onion, finely chopped, coconut cream , if it s not too rich or 1/2 cup , if it s rich

peaches(medium peeled and sliced, white bread crusts removed, sugar, all-purpose flour, egg, butter melted

frozen peaches, thawed and drained, all-purpose flour, divided, white bread slices, sugar, butter or margarine, melted, egg

zucchini, portabella mushroom, green peppers, onion, select beef round, olive oil, garlic clove, salt and pepper, to taste

teriyaki sauce, honey, garlic powder, ground ginger, red bell peppers , cut into 2 inch pieces, sweet onion, peeled and cut into wedges, whole fresh mushrooms, beef sirloin, cut into 1 inch cubes, boneless chicken breast halves, cut into cubes

filet mignon, cut into small pieces for skewers (strips or cubes ), onion, juiced, olive oil, salt and pepper, to taste

good sized oranges , nice unblimished peel, crushed pineapple , can be canned or fresh and chopped, lemon, toasted pecans, coconut , put an amount that looks nice, not too much, not too little, water