1043 want evening compromise Recipes

lobsters , chop up meat (if you want, you can subsitute with shrimp or crab meat), stalks celery, chopped, fresh dill, finely chopped, lemons , juice of, lemon , zest of, mayonnaise, malt vinegar, old bay seasoning, salt and pepper, to taste

garlic salt, thyme, paprika, chili powder, black pepper, salt, flour or 6 oz, egg, oil (for frying ), chicken breasts (what ever you want to use) or 8 -9 pieces chicken thighs (what ever you want to use) or 8 -9 pieces chicken drumsticks (what ever you want to use)

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

combine and mix well - quick and easy to do in a good blender or food processor, prune/date fruit puree (this can also include other dry fruit like raisins and apricots), directions on how to make your own fruit puree : http://pattycake.ca/recipes/fruitpuree), eggs, melted butter (or non-hydrogenated margarine or vegetable oil), kahlua, brown sugar or sucanat, sift together in another bowl, fine whole spelt flour (or wheat), dutch-processed cocoa, raw cocoa (the is more bitter than the dutch, so if you want to use all , add 2 tbsp more sugar), salt , baking powder, tps baking soda, blend wet and dry ingredients, then mix in, roughly chopped walnuts

eggs, flour, milk, kosher salt, fresh ground pepper, cheese, shredded (use a good melting type like cheddar or jack), cooked sausage (you can use crumbly sausage or even better, smoked sausage cut into bite sized pieces), butter or 2 tbsp margarine

cooked chicken, cut into small pieces (you can even use canned or precooked chicken, like tyson. to save time. does not alter taste very mu), mayonnaise, undiluted cream of chicken soup, celery (chopped sm), sliced almonds, cracker crumb (ritz or club), grated onion, hard-boiled eggs, , chopped finely, potato chips (i use corn flakes) or corn flakes (i use corn flakes)

lamb rib chops , even thickness (cut from a rack of lamb), dijon mustard, garlic (minced ), balsamic vinegar, salt, fresh ground black pepper, extra virgin olive oil, fresh basil , cut julienne style

heavy duty aluminum foil , 4 sheets 12 x 18 inches, uncle ben s converted brand rice , cook according to package instructions. for even more flavor, rice may be cooked in chicken broth (use only converted rice), boneless skinless chicken breast halves, cajun seasoning (many good recipes on zaar ), smoked sausage, sliced, tomato sauce, sugar, salt, garlic cloves, minced, dehydrated onion, fresh parsley, cayenne pepper, green bell pepper, chopped, green onion, sliced (scallions)

fiber 1 cereal , original, unsweetened applesauce, nonfat milk, egg whites (i use liquid ), all-purpose flour, whole wheat flour (or you can even use all whole wheat and no white flour), baking powder, ground cinnamon, baking soda, salt, toasted wheat germ (optional), blueberries (fresh or frozen )

whole pita breads, feta cheese, crumbled, red onion, sliced thin, tomato, thinly sliced, black olives, sliced, red pepper flakes , divided evenly over 4 breads, garlic powder , divided evenly over 4 breads, olive oil , divided into 1/4 tsp amounts

butter, onion, chopped, salt, carrots, peeled, chopped, potatoes, peeled, chopped, fresh cilantro, chopped , recipe says handful, vegetable stock (even 3 cups water plus 1 cup chicken stock) or 4 cups use water (even 3 cups water plus 1 cup chicken stock), coconut milk, orange , juice of, limes, cut into wedges, salt, pepper

salmon fillets (can use steaks or even whole, cleaned ), soy sauce, pineapple juice, brown sugar, bourbon

gluten-free flour, sugar, egg, oil (i usually use olive, but peanut, sunflower etc is all ok, each will add a slightly different flavour), milk (i use lactose free or even better, soy ), drops vanilla

pillsbury breadsticks, egg, beaten, kosher salt (or you can you poppy seeds, or even grated parmesan, use your favorite pretzel toppings, i prefer ju), velveeta cheese (i like spicy ), dijon mustard (you can add more if you want more tang), dark beer (if you don tsp want to use beer, you can use milk, but the beer to me just really adds a nice flavor), grated onion, diced bacon , sauteed (optional as a garnish)

salmon fillets, cooked and flaked into bite size pieces, olive oil, onion, roma tomatoes, roasted garlic, zucchini, white wine, water, chicken base or 2 tsp fish base, pepper, dried tarragon, cream (if you want to cut some fat) or 1 cup half-and-half (if you want to cut some fat)

yogurt blends non-fat vanilla frozen yogurt, vanilla extract (to taste), skim milk (however much you want to add is fine, just add milk to your preferred thickness) or 1/4 cup 1% low-fat milk (however much you want to add is fine, just add milk to your preferred thickness)

liquid (1 cup milk , or soy milk, with 1/2 cup water, for example), butter, honey, sea salt, whole wheat flour, unbleached white flour ( in the u.s. you probably want to use flour for the bread machine, in canada, our all purpose flour works fine), old fashioned oats, red river cereal ( or 12 grain hot cereal mix alternative), whole raw sunflower seeds, yeast

catfish fillets, seasoning salt, black pepper, garlic powder, cayenne pepper (or to taste), dry breadcrumbs (or even better, use panko breadcrumbs), egg whites, room temperature (beaten until frothy)