779 too tired broke Recipes

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

chopped sweet onion, chopped tomato, dried basil, salt and pepper, egg, water, shredded reduced-fat cheddar cheese

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

light rum, tequila, grand marnier, grenadine, cranberry-apple tea bag, powdered sugar, maraschino cherries, cracked ice

whole chicken, red potatoes (cut into large squares), carrot , cut into tires, mushroom, sliced, onion (cut into large squares), olive oil, garlic cloves, salt, pepper, oregano, chili powder, garlic powder

pork chops, red onion, chopped, mushrooms, sliced, apple , semi-sweet kind, sliced, beer , i use fat tire, butter, olive oil, salt, pepper

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

ground bison or beef, quick-cooking rolled oats, amber ale , such as fat tire, divided, kosher salt, pepper, olive oil, garlic clove, cream cheese, shredded sharp white cheddar cheese, whole-wheat hamburger buns, alfalfa sprouts

mixed vegetables, drained, diced potatoes, drained (optional), cream of chicken soup, or more to taste, white meat chicken, drained and broken into chunks, refrigerated crescent rolls

water, milk, green cardamom pods, black peppercorns, cinnamon sticks, broke into pieces, star anise, whole nutmeg, fresh gingerroot, black tea bags, honey (or to taste), vanilla extract

chocolate bars, broke into pieces, butter, boiling water, flour, sugar, cocoa, baking soda, salt, eggs, sour cream, vanilla extract

ground beef, onion, diced, green pepper, diced, garlic (i use 2 cloves), uncooked spaghetti (broke in half), tomato sauce, water, crushed red pepper flakes, minced onions, chili powder, crushed red pepper flakes, dried oregano, salt, cornstarch, instant minced garlic (i used powder), ground cumin

semi-sweet chocolate chips, bittersweet chocolate , broke into large pieces (can use dark chocolate), unsalted butter, softened and divided (separated in 1/2 s), flour, unsweetened cocoa, baking powder, salt, brown sugar, granulated sugar, eggs, vanilla

organic brown egg yolks, raw sugar, raw milk, raw heavy cream, organic vanilla extract, raw mascarpone cheese, strong organic brewed coffee, room temperature, meyers spiced rum, french-style ladyfinger cookies, unsweetened 80% cocoa powder

extra-virgin olive oil , 2 turns of the pan, poblano peppers, seeded and thinly sliced, ground sirloin, onion, chopped, garlic, chopped, grill seasoning, a couple of palm fulls, worcestershire sauce , eyeball it, chipotles in adobo, chopped , plus 1 tbsp of the sauce, steak sauce (recommended : peter luger or a1), beer (1/2 a bottle), beef stock, crushed fire roasted tomatoes, corn muffin mix (recommended : jiffy, made to package directions for corn pancakes, listed on the side of the box), softened butter , for greasing a griddle, black beans, rinsed and drained, cumin , half a palm full, scallions, chopped

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

lean ground beef -4lbs, ground turkey -3lbs, baked beans - large can (optional), tomato paste - 2 cans, minced garlic - 1 cup, fat tire beer, chopped onions - 1 - 2 cups, chopped jalapenos - 1 cup, chopped red or yellow peppers - 1-2 cups, brown sugar - 1 packed cup, honey 1 cup, cayene pepper - 1 tblsp, liquid smoke - 1 tblsp, chili powder - 1/4 - 1/2 cup, ground cumin - 1/4 - 1/2 cup, corn starch - 1/4 cup (if necessary)