Not exact matches
12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c
chopped onions (about 3 lg) 1 c
chopped celery (about 3 lg ribs) 2 1/2 tsp poultry
seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c
chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose
flour
Hope your crew is hungry, because this recipe makes four Mexican Pizzas like those served at the Bell:
seasoned ground beef and refried beans are sandwiched between two crispy
flour tortillas, topped with melted cheddar cheese, salsa, diced tomato and
chopped green onion.
1 cup whole wheat
flour seasoned with salt, pepper, garlic powder and oregano 1 tablespoon olive oil 3 cloves garlic,
chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low - sodium chicken broth 1 can Italian
chopped tomatoes with juice 2 cups whole wheat couscous, cooked
chopped basil and pine nuts, optional
1 egg, beaten 2 tablespoons finely
chopped walnuts 1 tablespoon finely
chopped fresh mint 2 teaspoons all - purpose
flour 2 teaspoons Baharat
Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of pita bread, cut in half, optional
2 pounds boneless fish filets 1/4 cup olive oil Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green onions, white and green parts,
chopped 1/4 cup
chopped cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili
seasoning blend, to taste Salt, to taste 12
flour tortillas (2 to 3 per person)
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely
chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose
flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat,
season to taste and cool.
russet potatoes, peeled and roughly
chopped (3 large potatoes) 1 egg 1/2 cup milk 3 tbsp
flour 1 packet Lipton ranch
seasoning, divided salt and pepper, to taste canola oil, for frying 1 1/2 cups sour cream or Greek yogurt grated parmesan cheese, for garnish
You combine the shredded zucchini with the corn,
chopped green onion, minced garlic, chickpea
flour, and
seasonings.
Mild red enchilada sauce,
chopped green chiles, taco
seasoning and
flour tortillas.
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes
chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for
seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose
flour, for dusting (you can substitute gluten free
flour) 2 extra large eggs, beaten 1/3 cup
chopped cilantro
Ingredients 2 cups finely
chopped vegetables (capsicum, cabbage, carrots, spring onion whites) / 250 - 300 gms 2 tbsp all purpose
flour / maida 1 - 2 tbsp cornflour 1 tbsp ginger garlic crushed 1 tsp soy sauce salt to taste pepper to
season water as required oil for frying
1 pound raw shrimp (thawed if frozen), peeled and tails removed 1 small red onion, coarsely
chopped 1/4 cup almond
flour * 1 teaspoon Old Bay
Seasoning Hot sauce — couple shakes 1/2 cup
chopped cilantro 1 egg Coconut oil (or butter / ghee / lard etc) for frying
Just
chop shrimp in a food processor, mix them with
chopped onion, tomato, egg yolk,
flour and
seasonings and form meatballs that you will throw into a flavorful spicy tomato broth made in 20 minutes.
Grate the cassava into a large bowl and add the
chopped onion,
seasoning, chilli flakes and gram
flour.
I used regular
flour, made my own chefs blend (powdered garlic, dried basil, pepper,
seasoned salt, paprika), added
chopped tomatoes, and finished with butter instead if the grapeseed oil.
ingredients CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt
SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (t
SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to t
FLOUR: 4 cups all - purpose
flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to t
flour (divided) 6 teaspoons
seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (t
seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch)
flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to t
flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (
chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (to taste)
1 cup gluten - free
flour (prefer Bob's Redmill gluten free
flour) * if the dough is too wet, feel free to add additional
flour 2 medium russet potatoes, peeled and
chopped 2 cloves of garlic 6 tablespoons of corn starch 1 teaspoon sea salt 1 teaspoon baking powder 1 tablespoon Italian
seasoning 1/2 teaspoon red pepper flakes
Once cool wrap in a tea towel and squeeze out as much water as possible then thinly
chop — Put the spinach, parsley,
chopped garlic, ricotta, gf
flour, eggs, cheese into a large bowl and
season well then stir until everything is mixed — Using wet hands squish the mixture into little walnut sized balls and then refrigerate for 30 mins — Bring a pan to boil and reduce the heat down and then carefully drop some of the balls in.
I always have oil,
flour,
seasoning salt, and a few cans... Continue reading Fried Pork
Chops!
5 medium - sized onions, sliced 1 cup
chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup
chopped green and yellow peppers 1 cup
chopped spinach 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons dried fenugreek leaves 1/2 teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2 teaspoons turmeric powder 2 cups chickpea
flour 1/3 cup cornstarch Salt, as needed for
seasoning Soybean or Vegetable oil, for frying
Ingredients 4 each (4 oz) boneless, skinless chicken breasts 1 1/2 cups
flour, plus 1 tablespoon 1 Tbsp salt 2 tsp black pepper 2 tsp Italian
seasoning 1 lb fettuccine pasta, cooked according to package directions 5 Tbsp olive oil 1 Tbsp garlic,
chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cup Parmesan cheese, grated
chicken breast,
chopped into 1 inch cubes 1/2 cup (4 fl oz) breast milk or formula, or milk for older babies 1 egg yolk 1/2 cup (approx 2 oz) almond
flour (almond meal) 2 tbsp ground flax seed 2 tbsp wheat germ dash of parsley dash of garlic powder dash of oregano dash of basil any other
seasonings your baby enjoys
2 cups gluten burger 1/4 cup
chopped onion 1 tablespoon
flour 1 cup
seasoned tomato sauce1 / 4 cup
chopped green pepper
Seasonings to taste 1 small eggplant 1 cup giated cheese1 / 4 cup
chopped celery Brown onion and celery and burger in frying pan
3/4 cup
flour 1 egg (whisked) mix with 1/2 cup milk salt / pepper to
season mix all ingredients in a bowl (add wet to dry) Add finely
chopped 1/2 small to medium size onion and green pepper 2 garlic cloves finely
chopped and one cup of
chopped conch.