30 two added Recipes

chicken stock, stalks celery (if small, or two large stalks), olive oil, boneless skinless chicken breasts, chopped to 1/2 inch pieces, yellow onions, finely chopped, garlic cloves, finely chopped, bananas, ripe, ground ginger, dried thyme, dried rosemary, cayenne (i added much more), salt, black pepper, milk, warmed, garbanzo beans (chickpeas), butter

tomatoes, roughly chopped (undrained ) or 1 (14 oz) can tomatoes (undrained), cucumber, peeled and diced, bread (a day or two old), extra virgin olive oil , plus more for garnish, sherry wine vinegar or 2 tbsp red wine vinegar, garlic clove, chopped (to taste), salt and black pepper

pork loin roast, leeks, chopped and well rinsed (use the white part and an inch or two of the green), salt and pepper, garlic powder, brown sugar, mustard, ground ginger, curry powder, cranberries, apple, peeled, cored, and diced, sugar, raisins, celery, chopped, white vinegar, ground cinnamon, allspice, orange marmalade, water, apple juice, cream cheese , as desired and to be added at serving time only

garbanzo beans (rinsed and drained, you can use 2 cans if desired), red kidney beans (rinsed and drained ), black beans (rinsed and drained ), green bell pepper, seeded and chopped, jalapeno pepper (seeded and finely chopped ) (optional), corn niblets, drained (can use two cans), red onion, sliced, grape tomatoes (or to taste, added in just before serving), vegetable oil (or use canola oil), red wine vinegar, fresh lime juice, white sugar, garlic powder (or to taste or use 1 tsp fresh minced garlic), cumin, chili powder, chopped cilantro, seasoning salt (or to taste, or use 1 tsp white salt or to taste), black pepper (or to taste), tabasco sauce (to taste, or use cayenne pepper to taste)

sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. this rendition is not like the traditional commercial offerings with a thick broth that resembles tomato sauce. instead, the broth is briny and clean tasting, flavors from the sea standing out and tomatoes and vegetables offering dimension in flavors and colors. the potatoes provide substance, and cooking them before adding the tomatoes enables their starch to be released into the broth, lightly thickening it. this soup will hold for two days. reheat over a low flame, being sure not to boil the chowder, which will toughen the clams., clams , medium-sized hard-shell , such as cherrystones, washed and scrubbed clean, pancetta , finely chopped, spanish onion , chopped small, red bell pepper , stemmed, seeded, and chopped small, carrot , chopped small, stalk celery , chopped small, garlic cloves , minced, dried oregano, fennel seeds, hot red pepper flakes, dry white wine, clam juice, yukon gold potatoes , peeled and cut into 1/4-inch dice, bay leaf, diced tomatoes, salt and ground black pepper, fresh parsley leaves , chopped

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

potatoes, peeled and very thinly sliced (i recommend a cheese slicer), half-fat condensed cream of mushroom soup, low-fat milk, vegetarian chicken strips, about a cup, i use yves, head broccoli, cut in 1 inch pieces (about a cup and a half to two cups), vegetarian chicken bouillon cube, garlic powder, red onion, coarsely chopped, dill, dried chipotle powder, low-fat cheddar cheese, shredded, low-fat parmesan cheese

fat free cream cheese, sugar substitute (splenda ), skim milk, vanilla extract, cool whip, graham cracker pie crust (your own , or ready crust two extra servings size), cherry pie filling , no sugar added type, lucky leaf, nuts , any kind not included in ww points (optional)