Ingredients -4 bell peppers (any colors) tops chopped off (but save them!) seeds and inside pepper meat removed -1 can of your favorite kind of bean (drained and not flavored) -1 & 1/2 cups cooked rice -1 & 1/2 cups fresh or frozen corn kernels -1 tablespoon chili powder -Pinch of salt and pepper -1 cup Monterrey Jack cheese -1 tablespoon onion powder (optional) Preparation Preheat oven to 325 Degrees...
Ingredients Cilantro peanut sauce 2 tbs peanut butter 3 tbs rice wine vinegar 1 tsp minced garlic 1 tbs chopped cilantro 2 tsp soy sauce 1 tsp brown sugar Vegetable stirfry 1 tbs oil 1 tsp minced garlic 1 tsp minced ginger 1 package firm tofu 3 baby boy choy, chopped, leaves reserved 8 ounces baby broccoli, chopped 3.5 ounces shiitake mushrooms, sliced 5 scallions, chopped 1 tbs soy sauce...
Ingredients 1/4 cup freshly squeezed lime juice, (about 2 limes) 2 tablespoons fish sauce 2 tablespoons rice-wine vinegar 1 teaspoon sugar 1/2 green chile pepper, such as serrano, very thinly sliced Preparation In a small bowl, combine lime juice, fish sauce, vinegar, sugar, and chile. Transfer to a serving bowl.
Ingredients 1/2 cup all-purpose flour 3 tablespoons dried rubbed sage 1 tablespoon salt 1 1/2 teaspoons ground black pepper 2 large eggs 2 cups finely chopped walnuts 4 trout fillets 2 tablespoons butter 2 tablespoons olive oil 1 lemon , quartered lengthwise chopped fresh parsley Preparation Using fork, stir flour, sage, salt and pepper on large plate to blend. Whisk eggs in medium bowl. Place walnuts on another large plate. Sprinkle trout fillets with salt and pepper....
Ingredients 1 cup petite green lentils 1 small onion, peeled 4 whole cloves 2 bay leaves 1 (2-inch) lemon rind strip 1 tablespoon extravirgin olive oil 3/4 cup chopped red onion 1 cup chopped seeded tomato 3/4 teaspoon ground ginger 3/4 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon Hungarian sweet paprika 1/8 teaspoon ground red pepper 3 garlic cloves, minced 1/4 cup chopped fresh cilantro 3 tablespoons chopped fresh flat-leaf parsley...
Ingredients 4 oz sharp cheddar 1 pinch dry mustard 2-3 T milk 1 t cornstarch 1 T vinegar 4 drops worcestershire sauce Preparation Melt cheddar over a very low heat stirring occasionally. Add 1 pinch of dry mustard. Mix milk and cornstarch into cheese, stir till thickened. Flavor with vinegar and worcestershire sauce.
Ingredients 2 tablespoons peanut or vegetable oil 1 large yellow onion 2 garlic cloves, minced 1/4 teaspoon crushed red pepper 2 tablespoons grated fresh ginger 28 ounce can diced tomatoes 32 ounce (4 cups) chicken broth 1 cup peanut butter 2 cups baby spinach greens 1 pound raw shrimp, shells and tails removed, deveined Salt and freshly ground pepper to taste 1/4 cup chopped fresh cilantro 1/4 cup crushed roasted peanuts to garnish...
Ingredients 1 cup raisins 1 cup red wine 1 cup (2 sticks) unsalted butter, cut into small pieces 3 shallots, sliced 4 cups chicken livers, rinsed and patted dry Coarse salt and freshly ground pepper 1 cup red-wine vinegar 1 cup balsamic vinegar 2 tablespoons saba Toasted bread, preferably walnut-olive bread, for serving Shallot Jam Sea salt Preparation Place raisins in a medium heatproof bowl. Place red wine in a small saucepan and bring to a boil over high heat....
Ingredients Cake: 1 box of yellow cake mix, 1 3 1/2oz. package of instant vanilla pudding, 1 c chopped pecans (optional), 1/2 c vegetable oil, 4 large eggs, and 1/2 c whiskey. Glaze: 1/4c butter, 1/4c water, 1 1/2 c sugar, 1 c whiskey. Preparation Prepare a bundt pan with grease and flour. Preheat oven to 325 degrees. Combine all cake ingredients and bake for 1 hour or until toothpick comes out clean....
Ingredients Zest and juice of 1 lemon 2 Tbsp. olive oil 1/4 tsp. sea salt 1/4 tsp. black pepper 1 tsp. stone ground mustard 2 cans Eden Organic Great Northern Beans, rinsed 1 cup grape tomatoes, halved or quartered depending on size 1 cup Armenian cucumber, peeled, seeded and diced 1/2 cup radicchio, chopped 1/4 cup shallot, chopped 1/4 cup fresh parsley, chopped Preparation Add lemon zest, lemon juice, olive oil, salt and pepper to a large bowl....
Ingredients 2 - Butterfish filets 1/2 stick - Butter - melted 2 - Garlic cloves - minced 1 - Shallot - sliced 4 cups - White wine (riesling or sweet chardonnay) 1 Tbsp - Fresh lime juice 3 Tbsp - Capers 3 Tbsp - Flour 1/3 cup - Cold water Pinch of salt Pinch of white pepper 1 Tbsp - Tarragon 4 Tbsp - fresh Cocunut Milk(optional) 2 cups - halved baby red potatoes...
Ingredients For the mushroom ragout 1/4 cup olive oil 1 large onion, finely diced Salt and pepper 2 pounds wild or cultivated mushrooms, cleaned and sliced 3 garlic cloves, smashed to a paste with a little salt 1 teaspoon finely chopped thyme 2 teaspoons finely chopped sage 1/2 teaspoon red pepper flakes 2 tablespoons tomato paste 1 tablespoon all-purpose flour 2 cups Porcini Mushroom Broth (recipe above), hot, or as needed...
Ingredients 4 lbs flanken-style short ribs 1 cup beef broth (substitute chicken) 1 cup red wine 1 cup water 4 cloves garlic 1 heaping spoonful tomato paste Preparation Set oven to 350 degress. Bring broth, wine and water to boil. Remove from heat and place about one cup of the hot liquid in a medium bowl. Mix tomato paste and garlic into bowl mixture and mix until smooth. Return to original liquid and stir until well mixed....
Ingredients -1 lb lean stew beef -1 lb pork loin, cubed -Flour -Olive oil -Mushrooms (canned are fine) -Two to four (depending on size) of each, chopped - Garlic cloves (minced); Onions(reserve one whole, unpeeled); Carrots(reserve one whole, unpeeled); Celery (reserve one whole, unpeeled); Potatoes(I prefer red and don’t peel); Turnips; Beets -beef base (I use Minors) -Parsley (dried, moderate handful) -Dill (dried, approx 1 TBLS) -Sage (dried, approx 1 TBLS)...
Ingredients 4 cups yogurt 1/4 cup sour cream 1/3 cup sugar 1/2 tsp saffron threads 1/3 cup roasted sliced almonds fresh fruit - blueberries, strawberries, peaches, mango Preparation Use a double thickness cheesecloth to drain the yogurt. (I used an old worn clean thin cotton cloth). Place the cloth into a sieve that is inturn suspended over a large bowl. Pour the 4 cups of yogurt into this, twist the cloth shut and refrigerate over 15-24 hours....
Ingredients 1 boneless rump or sirlion tip roast (3lbs) 2 T veg oil 1 c beef broth 1/3 c to 1/4 c horseradish 1 c onion 1/4 t salt & pepper each 1/3 c flour 2/3 c cold water Preparation brown roast in oil add to baking pan spread horseradish on top of roast, top with onion, salt & pepper cover & bake until tender. When done add flour/water to drippings to make gravy when done
Ingredients 3 lbs veal cutlets (about 24 cutlets) 0.5 lbs thinly sliced prosciutto di parma (about 24 slices) 24 sage leaves baby spinach 0.5 lbs fresh mozzarella cheese (1 ball), diced into 24 pieces 1/4 cup grated pecorino-romano 1/4 cup grated parmesano-reggiano 1 egg, beaten 1 cup plain bread crumbs 1 cup (more or less) olive oil 24 toothpicks 8 oz crimini mushrooms, sliced 3 cloves garlic, minced 1/2 cup white wine...
Ingredients 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 2 cups Vanilla soymilk 2 tablespoons oil Preparation 1 Sift the flour, baking soda, and baking powder together in a large bowl. 2 Add the soymilk and oil and mix until “just mixed.”. 3 Toss in any extras you might want–blueberries, chocolate chips, etc. 4 Heat a lightly oiled skillet over medium heat. 5 Drop 2-3 tablespoons of batter into the skillet and cover....
Ingredients 1 Tea olive oil 1 Medium onion, small dice 2 Medium carrots, peeled, medium dice 2 parsnips, peeled, medium dice 3 large cloves garlic, minced 8 ounces Tempeh, cut into 1/2 cubes 2-1/2 tea Herbes de Provence 1/2 tea dried basil 1/2 tea dried rosemary 1 Tbl Dijon mustard 1/2 tea Kosher salt Freshly groung black pepper, to taste 2 cans Navy or Great Northern beans, drained and rinsed...
Ingredients 12 oz venison tenderloin 2 c shiraz 2 T soy sauce 2 cloves minced garlic 2 T butter salt and pepper 2 T fruit preserves, jam, or marmalade Preparation Remove fat from tenderloin and slice into 6 1" tyhick medallions. Mix wine, soy, garlic. Marinade medallions in this for 1 hour. Remove and pat dry. Cook marinade on med high to reduce to 1/2 cup and stir in preserves. Set aside....
