37 your and too Recipes

your favorite pasta sauce, apple butter, diced tomatoes, onion powder, garlic powder, liquid smoke, lemon juice, salt & pepper, frozen meatballs (or use your own )

count) package rhodes frozen dinner rolls (or your favorite brand ), butterscotch pudding mix (not instant ), butter or 1/2 cup margarine, brown sugar, pecan pieces (or more )

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.

mild fish fillets (i usually use flounder or tilapia), butter, olive oil , i make my own but unflavored is fine, garlic cloves (more or less to your taste ), good white wine, not too sweet, lemon, lemon pepper, salt , add other seasonings to your taste, your favorite mix herbs , i like rosemary and oregano

squash, sliced, onion, chopped, salt , to taste, pepper , to taste, shredded american processed cheese , slices (kraft sharp american slices), butter or 1/4 cup margarine, plain flour, sugar (some reviewers have suggested 2tsp so if you think 2tsp will be too sweet, adjust to your taste) or 2 tbsp splenda substitute, eggs, beaten, milk

apple, your favorite type, banana, not too ripe, carrot, shredded, almond butter (use as much as you like), raisins

extra virgin olive oil, red wine vinegar, minced shallots, jalapeno pepper, seeded and minced (about 1 tbsp), minced garlic, curry powder (i love patak s mild curry paste, but you can make your own, too.) or 1 tbsp mild indian-style curry paste (i love patak s mild curry paste, but you can make your own, too.), brown sugar, salt, fresh ground pepper

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

lemonade, frozen fruit, your choice, ice cubes, splenda granular (optional) or sugar , to taste if too tart (optional)

white or yellow onions diced, bell peppers diced, celery diced (use leaves too for extra flavor ), carrots finely diced or grated, fresh garlic grated or finely chopped, gator spices spicy taco seasoning divided into thirds, ground black pepper to taste, olive oil, ground meat (your choice ), petite diced tomatoes, kidney beans rinsed and drained, tomato paste, stock or broth (your chice)

rolled oats, brown sugar, wheat germ, cinnamon, flour, honey, egg, lightly beaten, vegetable oil, vanilla, sultanas , apricots, dates (your choice, chop first and optional) or fig (your choice, chop first and optional)

ground pork (lean but not too lean), kosher salt, chile flakes, fennel seeds, toasted, cayenne pepper, breadcrumbs, toasted, grated parmesan, canola oil, unsalted butter, eggs

my family has been in florida for over 5 generations. we have many ethnic offshoots and traditions. this stuffing encompasses many ingredients from my family heritage and it tastes good too. something a little different than plain stuffing. a little sweet, a little hot and a lot delicious. just like my family and florida: a little of everything., day old cuban bread, cubed, day old french bread, cubed, day old challah, cubed, onion, medium dice, celery, small dice, raisins soaked in sweet wine, slightly green mango (diced ), chopped nuts (your choice , i like macadamias), chopped cilantro, minced garlic, minced jalapeno (more if you like ), cumin, dried thyme, dried oregano, salt, fresh ground black pepper, chicken broth, butter melted, cream or 1/2 cup unsweetened coconut milk, eggs, beaten

shell pasta (i like small shells , ditalini or anything small in shape. rotini, spirals, and penne is too big to m), snow peas (ends trimmed and cut in half on an angle), frozen baby peas (thawed ), shallots, thin sliced, roasted red pepper vinaigrette, chives, chopped fine, salt, pepper, roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe), balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine), garlic, minced, shallots, minced, olive oil, honey, red pepper flakes (optional), salt, pepper, grated parmesan cheese

cool whip or store brand non dairy whipped cream, your favorite chocolate instant pudding mix (the darker the chocolate the better and try not to use milk chocolate it s too light in flavor), your favorite chocolate syrup (hersheys, bosco etc), cinnamon , shaved chocolate and mint leaf for garnish (optional)

lean ground beef, chopped onion, mc cormick chili mix, tomatoes or 1 large can, chili beans mild or hot, kidney beans light or dark red, hot pepper flakes, spoon of hot sauce (omit if this is too hot for your taste)

cream cheese, parmesan cheese (from the can), butter, milk (plus more if sauce is too thick), garlic cloves, minced, frozen mixed vegetables (your choice ), frozen cooked shrimp, thawed, tails removed, vermicelli, broken in half, pine nuts, toasted, cracked black pepper, dried parsley

bacon, boneless skinless chicken breast halves (not too thick ), flour (for dredging, you can season with black pepper and a little salt, if desired), honey, dijon-style mustard, curry powder (to your liking), salt, ground cayenne pepper