51 your them Recipes

peppers, wheel of your favorite laughing cow cheese . or mix them

bouillon, turkey carcass, onion, carrot, celery, salt, pepper, poultry , seasonning, instant chicken bouillon granules, water, soup, onions, carrots, peeled and chopped (i slice them), garlic clove, minced, stalks celery, chopped, cooked turkey, shredded, dried thyme, salt, fresh ground black pepper, noodles, uncooked your choice, fresh parsley leaves, chopped

mixed herbs, fresh, finely chopped , loosely measured (a mixture of fresh parsley, marjoram, watercress, basil, arugula, oregano, or what-have-you), mayonnaise (the tangy kind, use more is necessary), cream cheese, softened (230 - 250 g), coarse black pepper, salt, ham, thinly sliced (or salami, or cold-smoked salmon. use more if necessary), parmesan cheese, fresh and finely grated (keep for later use, see directions), breadcrumbs, fresh (use your processor to make them, 60 g), gruyere cheese, grated (180 g), cream, thick (or use creme fraiche, 125 ml), eggs, separated, cayenne pepper, salt, salsa (or parsley sauce, optional and not necessary), lettuce leaves , torn up, optional (200 g), vinaigrette dressing (store-bought is fine, also optional extra )

heavy cream, sugar, vanilla extract, chocolate wafer cookies (or, make your own !), strawberries , 3/4 of them sliced (the rest for on top), unsweetened cocoa (or chocolate shavings)

prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it s second baking), all-purpose flour, sugar, brown sugar, grated nutmeg, salt, egg, orange , zested and juiced, chopped rhubarb, peeled, sliced peaches, crumbled coconut macaroons (if you make your own , bake them about, degrees lower than the recipe calls for, so that they will dry out with no browning), whole pecans, light brown sugar, cold sweet butter, cut into 1/4-inch cubes

ground beef (grass-fed or free-range), olive oil, onions, finely diced or 3 tbsp dried onion flakes, garlic cloves, peeled and pressed or 1 tsp garlic powder, green peppers, finely diced or 2 tbsp green peppers, dried, chili powder, ground cumin, smoked paprika, ground chipotle chile pepper (or more to your taste ), instant chicken-flavored broth (like not-chickn, a chicken-flavored vegan bouillon, 1/2 cube per 1 cup water), carrot , julienne (if using prepackaged, chop them to about 1 inch long), diced tomatoes with juice or 2 fresh tomatoes, coarsely chopped, roasted red peppers, drained and chopped, tomato paste, lentils, french (puy, small greenish-brown lentils, which hold up well when cooked), sea salt, zucchini, coarsely chopped, dry linguine, broken into 2 inch pieces (about 1 1/2 cups when broken)

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

italian sausage, lean ground beef, olive oil, mushrooms , sliced as thinly as possible, garlic (depends on how ky you like it, i love so i use a lot), red wine (good wine or cooking wine, the better the wine, the better the sauce), italian spices (or if you have fresh italian herbs on hand,use them to your taste, but it does turn out much better), tomato sauce, peeled crushed tomatoes (you can also use fresh tomatoes, but this makes the sauce really watery), tomato paste, parmesan cheese, romano cheese (not totally necessary, but the parmesan is really good), sugar (helps cut the acidity), salt (i ve never really measured on a lot of the stuff, but it sounds about right.)