In a large pan or pot mix the spaghetti with the carbonara sauce and
the chopped black garlic cloves, cook at high heat for 5 minutes or so, then serve.
Not exact matches
Tomato sauce: 1 tbsp olive oil 1 onion,
chopped 1 clove
garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt &
black pepper
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon
black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon
chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed,
chopped 10 scallions (green onions),
chopped 1/2 cup
chopped onion 4 cloves
garlic,
chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and
chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly ground
black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves
garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons
chopped fresh basil Finely ground sea salt Freshly ground
black pepper
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked
black pepper and egg; Lisa V's Linguine & White Clam Sauce with white wine,
garlic and extra virgin olive oil; Bone - In Veal Parm
Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.
2 tablespoons butter 1 medium onion,
chopped 2 cloves
garlic 1 cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt &
Black pepper
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included,
chopped 2 3 - inch pieces galangal, peeled and
chopped (or substitute ginger) 10 shallots, peeled and
chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground
black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves
garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves
garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole
black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely
chopped mint leaves 1 small clove
garlic, peeled and finely
chopped salt and
black pepper
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt &
black pepper 1 onion 2 cloves
garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale /
black kale or regular kale, remove stems and
chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt &
black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
1 - 2 tbsp olive oil or coconut oil 1 red onion, peeled and finely
chopped 1 clove
garlic, peeled and finely
chopped 20 wrinkly
black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely
chopped fresh mint 2 tbsp finely
chopped fresh parsley 1 handfull almonds,
chopped 2 tbsp lemon juice 4 tbsp raisins or finely
chopped dates 150 g / 1 cup feta cheese (optional)
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground
black pepper 2 cloves
garlic, minced 2 onions, sliced 2 tomatoes,
chopped 2 green onions,
chopped 2 fresh habanero chiles, seeds and stems removed,
chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely
chopped (I use a mini-prep food processor) 1 clove
garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup
chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon
black pepper 2 - 3 tablespoons
chopped cilantro 1 teaspoon lemon zest
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground
black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & r
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium
garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper,
chopped 1 (14 - ounce) can or 2 cups
black beans, drained & r
black beans, drained & rinsed
1 teaspoon olive oil 1/4 cup finely
chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves
garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can
black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
2 vine - ripened tomatoes Salt 1/2 cup bread crumbs 1 clove
garlic, minced 1/4 cup finely
chopped fresh basil leaves Freshly ground
black pepper 1/2 cup grated Parmesan 1/4 cup olive oil Directions Preheat oven to 400 degrees F.
2 tablespoons unsalted butter 2
garlic cloves,
chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground
black pepper, to taste 3 Tablespoons Fino sherry
2 tablespoons olive oil 1/2 large sweet onion,
chopped 1/2 yellow bell pepper,
chopped 2
garlic cloves,
chopped One 14 oz can of
black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely
chopped (about 2 cups
chopped) 1 small red onion, finely
chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves
garlic, minced 4 eggs Sea salt and freshly ground
black pepper to taste Pinch of cayenne pepper (optional)
1 onion, peeled and halved (if using slow cooker) or
chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and
chopped 2 tablespoons minced
garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground
black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
3 + tablespoons ghee or clarified butter 2 medium yellow onions,
chopped 1 tablespoon
black mustard seeds 2 medium cloves
garlic,
chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
broccoli rabe (fresh or frozen), trimmed and
chopped (if fresh) 2 cloves
garlic, minced salt and freshly ground
black pepper ~ 2 cups smoked mozzarella, grated (I probably used a bit more) 1/2 cup freshly grated Parmesan handful sliced
black olives crushed red pepper flakes
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion,
chopped 1
garlic clove,
chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups
chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground
black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving) 8 c. tomatoes, peeled and cored then pureed 2/3 c.
chopped onion 2/3 c.
chopped carrot 2/3 c.
chopped celery 6
garlic cloves, minced 4 T. lemon juice 2 t. salt 1 t.
black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes
2 anchovy fillets 1
garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground
black pepper 1/8 teaspoon kosher salt 5 cups
chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
All you need is a big, finely grated celery root (like the one you used), 1 or 2 minced
garlic cloves, 2 or 3 tablespoons of mayonnaise, 2 or 3 tablespoons of plain or strained yogurt, some coarsely
chopped walnuts, some
black pepper and some finely
chopped celery leaves.
grapseed or coconut oil, divided 1 small yellow onion,
chopped 2 large or 3 smaller portobello mushrooms, cleaned and stemmed 2 cloves
garlic,
chopped 1 1/2 cups cooked
black beans (roughly one 14 oz.
cans pinto beans that have been drained and rinsed 1 c.
chopped sweet onion 2 c.
chopped tomatoes 1 1/4 c. mayonnaise 1/4 c. sweet pickle juice 1/2 tsp
garlic powder 1/2 tsp
black pepper 1/2 tsp salt
5 large eggs 1 cup egg whites 3/4 teaspoon kosher salt 1/2 teaspoon
black pepper 2 tablespoons
chopped oregano 2 tablespoons olive oil, divided 8 ounces turkey sausage, removed from the casing and crumbled 1 pound (about 4) red potatoes, sliced thin 3 cups
chopped kale 3/4 cup cherry tomatoes, halved 1 clove
garlic, crushed Salt and pepper to taste
2 Red Peppers 2 small red onions 1 large clove of
garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green,
black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3
garlic cloves,
chopped or pressed through a
garlic press 1/2 cup Italian parsley,
chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground,
black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Corn and
Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Cha
Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of
black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Cha
black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes
chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper finely
chopped 3 cloves
garlic, finely
chopped Juice from 2 fresh limes Whole bunch of
chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers,
chopped 1 large onion,
chopped 6 cloves
garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground
black pepper Balsamic vinegar For serving:
chopped green onions, shredded cheddar cheese, sour cream
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher salt — 1/4 teaspoon
black pepper — 1/2 teaspoon
garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko, toasted — 2 tablespoons olive oil — 1/4 cup fresh herbs (parsley, basil, oregano, etc.),
chopped
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves
garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or
chopped tomatoes) 1 teaspoon salt Fresh
black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan,
chopped into bite sized pieces 3 cloves
garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons
chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh
black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
Add the soaked cashews,
chopped onion,
garlic cloves, coriander, curry, salt and
black pepper to the food processor.
Three 15 1/2 ounce cans
black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes,
chopped 1 1/4 cups
chopped onion 1/2 cup minced shallot 4
garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground
black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly
chopped ONION 4 cloves
GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste
BLACK PEPPER to taste
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of
garlic, finely minced 1/4 cup onion, finely
chopped 1 teaspoon salt 1 teaspoon
black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 pound dried
black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon,
chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped into 1 inch pieces 1 1/2 cups
chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped onion 1 1/2 cups
chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
chopped green bell pepper 4 cloves
garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar
Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baki
Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove
garlic, peeled and minced * 1/4 cup finely
chopped red pepper * 1 cup quinoa (I used
black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup
chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
In her recipe from the classic La cucina napoletana, the doyenne of Neapolitan cookery, Jeanne Caròla Francesconi omits the onion (as well as the tomato and vinegar) but adds
black Gaeta olives, capers,
garlic and
chopped parsley to the peppers shortly before they're done.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced
garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded,
chopped red tomatoes 1 cup seeded,
chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground
black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
4 (8 - ounce) pork
chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2 tablespoons olive oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves
garlic, minced Kosher salt and freshly ground
black pepper, to taste 2 tablespoons
chopped fresh parsley leaves
Combine the mayonnaise, sour cream,
chopped chipotle pepper, adobo sauce and
garlic in a small bowl and season to taste with
black pepper.
1) 200g of butter 2) 2 medium onions,
chopped 3) 2 cloves of
garlic, roughly
chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground
black pepper to taste 8) Parsley to garnish (optional)
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground
black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp
chopped garlic 3 bay leaves 2 tbsp
chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely
chopped parsley 2 tbsp
chopped horse - radish