1 teaspoon poppy seeds 1 teaspoon sesame seeds 1
teaspoon dried minced onion 1 teaspoon dried fennel seeds (optional) 1/2 teaspoon cracked black pepper 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder
1 (8 - ounce) carton regular or light sour cream 3/4 cup regular or light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1
teaspoon dried minced onion 1/8 teaspoon garlic powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced onion, garlic powder, salt, and pepper.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4
teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
For topping 2 teaspoons dried minced garlic 2
teaspoons dried minced onion 2 teaspoons poppy seeds 2 teaspoons sesame seeds 1 tablespoon kosher salt 1 teaspoon black pepper
Not exact matches
2 tablespoons butter 1 medium
onion, chopped 2 cloves garlic,
minced 1 1/2 cups cooked whole kernel corn 1
teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4
teaspoon salt Vegetable oil for frying
1/2 cup
dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove —
minced pinch of cayenne pepper 1
teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
4 tomatoes, roasted and peeled and chopped 1 cup chopped
onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2
teaspoon salt 1/4
teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup
minced onion 1
teaspoon dried Mexican oregano or 2
teaspoons fresh,
minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2
teaspoon dried sage 1/2
teaspoon dried thyme 1/2
teaspoon ground marjoram, oregano or basil 1/2
teaspoon ground cumin or
dry mustard 1/4
teaspoon ground black pepper 1 clove garlic,
minced or pressed 1/4 cup
minced fresh parsley or 1 tablespoon
dried parsley flakes 1/2 — 1
teaspoon salt 1/2 cup
minced onion or 1 tablespoon freeze -
dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
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 & rinsed
2
teaspoons olive oil 1 small
onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic,
minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1
teaspoon dried thyme 1/4
teaspoon dried tarragon 6 cups vegetable broth 1/2
teaspoon salt 1 cup
dried small pasta 1
teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
2 chicken seitan cutlets 1/2
teaspoon smoked paprika 1/4
teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large
onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic,
minced 1 small carrot,
minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
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
FOR THE LAMB SAUCE 1 large
onion, diced 1 tablespoon olive oil 1 pound lean ground lamb 2 garlic cloves,
minced 1 1/2
teaspoons salt 1
teaspoon dried oregano, crumbled 1
teaspoon cinnamon 1/4
teaspoon sugar 1/4
teaspoon black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1
onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4
teaspoon dried thyme, crumbled 1/4
teaspoon freshly grated nutmeg, to taste 1/2 cup
minced fresh parsley leaves
1/2 cup extra virgin olive oil 1 cup warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring
onion, very finely chopped 2 tablespoons parsley, very finely chopped 2 cloves garlic,
minced 1
teaspoon sweet paprika 2
teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon
dried oregano 2
teaspoons salt
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small
onion, finely chopped 3 garlic cloves,
minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2
teaspoons ground cumin 2
teaspoons dried oregano 1/2
teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1
onion, chopped 2 cloves garlic,
minced 2 shallots,
minced 1/2 cup flour 1/4 cup
dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4
teaspoon fresh ground white pepper 1
teaspoon salt 1/4
teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet
onions, peeled and sliced thinly into half moons 1/2
teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2
teaspoon dried thyme — more to taste) 3 cloves of garlic,
minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
2 tablespoons olive oil 1 medium red
onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4
teaspoon red - pepper flakes 1
teaspoon minced fresh rosemary, or 1/4
teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove,
minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
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
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized
onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1
teaspoon sea salt ⅛
teaspoon dried basil 1
teaspoon red pepper flakes 6 cloves garlic,
minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
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)
Olive oil (1
teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow
onion, thinly sliced 2 cloves garlic,
minced 1
teaspoon dry thyme 1
teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red
onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic,
minced 2 tablespoons
minced lemongrass 1 tablespoon
minced ginger 1/2
teaspoon crushed red pepper flakes 2 star anise 1/4
teaspoon ground cinnamon 1 oz
dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
1 pound fresh large poblano chiles 1
onion, quartered, cut crosswise into 1 / 4 - inch slices 4 garlic cloves,
minced 2
teaspoons dried oregano, preferably Mexican 3/4 cup sour cream 1/4 cup shredded Monterey Jack 1 package tortilla shells Kosher salt
1 cup
dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large
onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic,
minced 2
teaspoons ground cumin 1
teaspoon ground coriander 1
teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
1 cup of olive oil 1/2 cup of vinegar 1/2 cup of maple syrup 1/2 an
onion finely chopped 1 garlic clove
minced 1
teaspoon of
dried parsley 1
teaspoon of celery salt
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow
onion, finely diced 2 cloves garlic,
minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1
teaspoon fresh thyme leaves (1/2
teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon
minced ginger (make your own) 1 small / medium
onion, sliced or diced (optional) 2 cloves garlic, finely chopped or
minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1/2 cup olive oil 1/4 shallots,
minced 1 tbsp green
onion,
minced 2 tbsp garlic,
minced 1
teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small
onion, finely
minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2
teaspoons coriander powder 1
teaspoon red chile power or cayenne 1 - 2
teaspoons salt 2 tablespoons oil (optional)
1
teaspoon olive oil Small red
onion, in thinly sliced half moons 1/2 lb cremini mushrooms, sliced 2 cloves garlic,
minced 1
teaspoon dried thyme 1/4
teaspoon salt Extra basil for garnish
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz
dry wheat spaghetti 1 cup red
onion, diced 2 garlic cloves,
minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2
teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
2 chicken breasts, rinsed, trimmed and patted
dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large
onion, finely diced (or one small
onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic,
minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano,
minced (or substitute 1
teaspoon dried) 2 ounces feta, crumbled
2 tablespoons extra virgin olive oil 1 medium
onion, chopped 4 garlic cloves,
minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired, then
minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups
dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Ingredients: 2 tablespoons olive oil for frying 1 small white
onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom
Mince 3 cloves garlic,
minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2
teaspoons fresh thyme leaves + extra for sprinkling 1 / 4
teaspoon salt, or to taste 1 tablespoon of
dry basil 1
teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
1 tablespoon olive oil 1 medium
onion, diced 2 large coves garlic,
minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2
teaspoons smoked paprika or chili powder, and 1
teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Stuffing: 1/2 cup chopped
dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1
teaspoon minced red
onion 1
teaspoon minced garlic 1/2
teaspoon dried oregano 1/2
teaspoon dried thyme leaves 1/2
teaspoon red pepper flakes 1
teaspoon chopped fresh parsley, divided 1
teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun
dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white
onion (optional)--
minced 1 tablespoon fresh oregano —
minced 1 tablespoon fresh basil —
minced 1 tablespoon fresh dill or lemon thyme —
minced 1
teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion, chopped 3 cloves of garlic,
minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup
dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1
teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Glaze: 1 cup rice wine or
dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons
minced ginger 2 tablespoons
minced green
onion, including some of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2
teaspoons wasabi paste 1
teaspoon soy sauce 1
teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4
teaspoon sesame oil
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped
onions 1/2 cup vegetable oil 2 cloves garlic,
minced 1
teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2
teaspoons achiote paste (available in Hispanic markets) 1
teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
Cayenne - Infused Meat Marinade 1
teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons
dry sherry 1 cup finely chopped
onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic,
minced 2
teaspoons ground cayenne chile 1
teaspoon ground paprika 2
teaspoons fresh oregano 1/2
teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small
onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8
teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2
teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2
teaspoons Cayenne - Infused Meat Marinade, above
12
dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2
teaspoons granulated sugar 1
teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green
onion 1 clove garlic,
minced 1/4
teaspoon cornstarch mixed with 1/2
teaspoon cold water Dash of dark soy sauce
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small
onion, finely chopped 2 cloves garlic,
minced 1 tablespoon sugar 1 tablespoon chopped fresh oregano or 1
teaspoon dried oregano 1
teaspoon dried thyme 1
teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
1 tablespoon vegetable oil 1 small
onion, peeled and thinly sliced 2 cups coconut milk 1
teaspoon dried Mexican oregano 1/4
teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2
teaspoon salt 1/4
teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons
minced cilantro leaves Freshly grated coconut
3 cups prepared stuffing mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (about 2 ribs) 1/2 cup chopped yellow
onion (1 small
onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely
minced 1/2
teaspoon dried thyme 1/2
teaspoon dried crushed rosemary 1 tablespoon
minced fresh flat leaf parsley 1/2
teaspoon coarse kosher salt 1
teaspoon cracked black pepper
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow
onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic,
minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon
minced fresh flat leaf parsley 2
teaspoons dried basil 1
teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground black pepper to taste
1 (2 - pound) whole flounder 1
teaspoon coarse kosher salt 1
teaspoon ground cayenne 4
dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic,
minced 1 large
onion, chopped 3 macadamia nuts 1
teaspoon ground ginger 1
teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1
teaspoon dry mustard 1
teaspoon granulated sugar 1 cup water
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled,
minced) 1/2
teaspoon dried thyme 1/2
teaspoon paprika Kosher salt and freshly ground black pepper (to taste)
ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea
ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow
onion (peeled, small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea
onion (peeled, small dice) 1/2 cup dill pickle chips (
minced) 1/2 cup yellow mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt