101 you some Recipes

chicken breasts, butter, salt and pepper, added so season the chicken and some more to season the broth, onion, chopped, butter, flour, poultry seasoning, chicken broth, milk (can use heavy cream if you have it for a richer broth!), mixed frozen peas and carrots (you can add some more if needed), flour, baking powder, milk, salt, sugar

masa flour (loose packed), salt, water, tip... you can add some chopped cilantro and a bit of lime juice to the dough for an even better flavor, in a bowl mix ingredients until the dough comes together about 2 minutes ., if the dough feels dry add a tbsp of water at a time. you want to knead it a bit... for a minute or so. it will be the consistency of sandy play dough., divide dough into 16 parts. cover with a damp towel. if you have a tortilla press, line it with 2 sheets of plastic wrap. place each ball between the plastic wrap and press until tortilla measures about 5 to 6 in in diameter. peel plastic wrap carefully. if it tears just press together again to seal. if you are careful, it just peels off., if you don tsp have a tortilla press do what i do and roll the balls between 2 sheets of plastic wrap using a rolling pin., preheat a skillet on medium -high. you may want to heat 2 skillets if you can work quickly like i did to speed the process up a bit. cook tortillas 1 a at a time for 50 seconds or so ., turn on second side and cook for an additional 50 secs or so., cover tortillas...i usually cover with plastic wrap so that the heat steams them up a bit and they do not dry out. use in your favorite dish...enchiladas tacos, etc.

white cornmeal, active dry yeast, sugar, all-purpose flour, salt, olive oil, italian sausage, mild or hot to your preference, onions, sliced, green pepper, sliced or diced (or if you like it a little sweet use 1/2 red and 1/2 green), mushrooms, sliced, black olives, flour, fennel, finely ground (you may want less. some people prefer the whole fennel to the ground you can use either.) (optional), dried oregano, dried red pepper flakes, salt, mozzarella cheese, herkimer white cheddar cheese, olive oil, peeled whole tomatoes, tomato sauce, tomato paste, salt, fresh ground black pepper, sugar, dried oregano, dried basil

duck breasts, lemongrass, fresh chopped, lemon juice, garlic cloves, oil, pepper, red onion, fresh coriander, chopped, mangoes or 1 (425 g) can , chopped, lemon juice, sweet chili sauce (some brands can be very sweet, you may want to combine chili sauce with sweet chili so it is not to ), fresh ginger, grated, sugar, bacon , cut into strips, mixed salad greens (radicchio, rocket, iceberg etc..), watercress, for the top, bread, butter, dried parsley (approximately enough to sprinkle on bread), dried basil (approx , to sprinkle on bread), garlic powder (approx , to sprinkle on bread), balsamic vinegar, lemon juice, honey

now this can get a little hare-y...cuz you will be needing for the weight of the rabbit liver,the same weight of fresh pork meat.being sure that the pork meat has some fat on it...grind the two together...and mix it up., note:may use duck ,goose,deer,squirrel,pheasant,moose...what ever your hunting., in 1 gallon of water add 1/6 oz... tender quick ...you may want a dab more ., add 2 tbsp salt ., place the meat in this ,break up into small meaty pieces., leave this in the water ,for 1 day,no longer,you don tsp want it to drown., give it mercy ,and ressurrect it from it s watery grave., get fresh...ground black pepper ,and salt., add 1 tsp liquid smoke to every two lb of meat., you may add whatever pleases you on the spices,such as,garlic ,onion powder,ect., place in baking pan ,and bake at 325 degrees for about 4 hours., let it cool off ., liverwurst is actually ready to eat now...however,if you wish not to eat it right away., grind it up again ,place just enough fat to it to make it hold together well., form into rolls...wrap up ...and place in cooler...bring out later... and enjoy.

flour, yellow cornmeal, salt , to taste, fresh corn or 2 cups frozen corn, kale, chopped and packed (finely or roughly , depending on how much kale flavor you want), eggs, melted butter or 2 tbsp olive oil, milk, diced onion (optional), bacon, crumbled (if you choose to add the bacon, it is nice to use the some of the fat for frying) (optional)

eggs, milk (i particularly like canned evaporated for some of it), vegetable oil, all-purpose flour (you can substitute wheat germ for 1/4 cup of white flour), baking powder, sugar, salt, vanilla, maple extract (optional)

fresh fish, pieces serving size, skinned, sea salt, iraqi curry powder ( ), ground cumin, all-purpose flour (to be gluten free see introduction), sweet paprika, canola oil (i think corn oil is traditionally used, you may use vegetable too, i added some butter to the oil fo), lemon wedge, to serve or, sumac, to serve

plain fat-free yogurt (or vanilla you can experiment), frozen strawberries (or 4 fresh plus some ice ), vanilla (optional), splenda artificial sweetener (depending on how sweet you want it, you can add more or less splenda, about 5 packets)

baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but i really prefer to make my own and it s really so easy), melted butter, salt , garlic and pepper to taste, mix ingredients together ; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (i used my non-stick popover tins). i feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. i also think the butter helped brown the hash browns as they baked. don tsp press the hash browns too thin, or you ll have trouble releasing the finished product., bake at 400 degrees for 15 minutes or until the hash browns begin to brown., meat mixture, sausage links (i used 4 precooked patties, diced), onion, diced, red pepper, seeded and diced, grated cheese of your choice (i used a mexican cheese blend), any other filling choices you may want , but remember you have limited space in the hash brown cups, fry the sausage , onion and red pepper in about a tbsp of butter until cooked through., layer the meat mixture in the bottom of the partially cooked hash brown cups., sprinkle the cheese over the meat mixture. top with egg filling., egg filling, eggs, half and half or heavy whipping cream, salt and pepper to taste, a pinch of cayenne for some heat, optional, grated cheese of your choice (i used a mexican cheese blend), chopped fresh chives or green onion, for topping at serving, whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don tsp overfill, as this filling will puff up while baking and you don tsp want it to overrun the sides of the baking dishes. top with more grated cheese.

roma tomatoes, cut into fours (or any other tomato you like, try some grape tomatoes cut in half or cherry tomatoes or a nice green), olive oil, balsamic vinegar, parsley, stems removed, sea salt (optional), garlic cloves, pressed, spice mix (green ), ground black pepper, feta, cubed

potato pierogies (i don tsp know the typical size of a medium sized bag of perogies, you can use any flavour), cream of mushroom soup or 1 (10 1/2 oz) can cream of celery soup, cream (also , you may add some of a small tub of sour cream if you wish) or 1/2 cup milk (also, you may add some of a small tub of sour cream if you wish), lemon juice, garlic powder (i like lots), black pepper, paprika, whole diced red pepper, diced onion (as much as you want), grated cheese (i prefer marble)

potatoes, peeled and diced (about 6 cups, i used red potatoes), mushrooms, sliced (i use a mix of cremini and button white mushrooms), leeks, white and some of the green part (about 1 1/2-inch of the green), onion, fine diced, celery rib, fine diced (including the leaves), garlic cloves, minced fine, vegetable broth (chicken broth works fine), white wine, brandy (cognac is fine), flour (if you like your soup thicker, mix a bit more with some of the broth and mix it into the soup ), butter, fresh dill, fine chopped, fresh parsley, fine chopped, bay leaf, salt, pepper, sour cream

seafood (shrimp, crab, mixed . i buy a good can of quality crab meat for this salad and some medium or), head romaine lettuce, chopped fine (or you can use a mix of romaine and mixed greens if you want), hickory smoked turkey bacon (sauteed, baked or microwaved and chopped ), grape tomatoes, cut in quarters (you can use plums too if you have them on hand), shallots, thin sliced, hard-boiled eggs, chopped, avocados, diced, mango, diced, olive oil, lemon juice, orange juice, dijon mustard, red wine vinegar, minced garlic, fresh thyme, kosher salt (to taste), ground black pepper (to taste), capers, gorgonzola, fine chopped walnuts

more) large pasta shells (cooked al dente), cottage cheese (approx. - i don tsp measure!), more) ricotta (i used low fat), shredded parmesan (i just shook it in, prob. 1/4 cup), thawed frozen chopped spinach, squeezed dry, approx . 1/4 cup, dried basil, salt & pepper to taste, sauce, chopped onion (est. 1/4 - 1/2 cup), cream of mushroom (or any you desire, see above), more sour cream, little less than 1 soup can full of milk or chicken broth, shredded cheese (about 1/2 to 3/4 cup) i used italian blend, cubed cooked chicken breasts , however much you have, about 1 breast (i had some grilled, but you can used canned), dried tarragon (again, to taste, i don tsp measure), dried thyme ( ), roasted garlic and bell pepper seasoning - just shook it in (not necessary), shredded cheese (yes more , for sprinkling on top of shells before baking)

tuna steaks, fresh ground pepper, kosher salt, olive oil, jumbo pasta shells , cook according to package directions (but don tsp overcook, you don tsp want them to break apart), mayonnaise (you can use a little more if you want, but i prefer a light dressing), celery ribs, cut lengthwise and then chopped fine, red onion, chopped fine, roasted red peppers (jar is fine , i always keep some on hand), scallions, fine diced (white and green parts ), kalamata olive, chopped (you can substitute black olives), anchovy fillets, fine minced (don tsp shy away, you will never notice them but wow, what a great flavor), capers, drained and chopped, fresh lemon juice, fresh parsley, fine diced, pepper, tomatoes, chopped and then lightly pureed in the food processor, fresh basil, chopped fine, shallot, chopped, olive oil, red wine vinaigrette, salt, pepper, salad greens, for serving (use your favorite , i love some torn bibb or boston lettuce for a creamy texture), lemon, cut in 4 wedges (1 per plate as a garnish and squeezed on the salad)

leftover hamburger buns (or you can buy some just to make these, or you can use english muffins), tomato sauce, taco seasoning, shredded cheese, leftover taco meat (it can be whatever you have chicken, pork, ground beef, etc), any other toppings you may have around the house like onion , green pepper, olives, tomatoes, etc.

pork shoulder , sliced into bite-sized pieces. (some people prefer to make this with pork ribs.), white posole, fresh, frozen or 2 (29 oz) cans , white or 2 (29 oz) cans yellow hominy, fresh green chili pepper, peeled and seeded (you can buy frozen green chile in most southwestern supermarkets, or you can find canned green chili), garlic cloves, mashed, onions, chopped, oregano, salt (optional)