If you have
white sauce left - over, don't discard it.
Not exact matches
For the pan
sauce: 1/2 cup dry
white wine 1/2 cup chicken stock 1 teaspoon chervil
leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mounting
Ingredients: 10 slices of soft,
white bread / 3/4 C chopped fresh flat -
leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire
sauce / 1 1/2 t Tabasco
sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
anyway, i just so happen to have a big jar of tahini
sauce left over because i finally faced the fact that i had eaten waaay too many of those roasted tomatoes to take them with me to the party so i whipped up some of your mother's
white bean humus quick like.
Recipe by Check full recipe at Ingredients: chicken, almonds, ginger, honey, lettuce, poppy seeds, salt, soy
sauce, onions,
white vinegar,
leaf, oil,
sauce, pepper, vinegar,...
For the marinade: 2 tablespoons soy
sauce (or tamari) 4 cloves garlic, smashed 1/2 cup veggie broth 2 tablespoons
white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons fresh lemon juice 1/4 cup fresh thyme,
leaves whole, soft stems roughly chopped 2 tablespoons olive oil
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime
leaves;
white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red
sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
black pepper, butter, cake, carrot, celery, cream, fish, lemon, nutmeg, orange, parsley, salt, olive oil, onion, fillets, oil, finely, water,
sauce, plain flour, pepper, flour, rice,
white pepper, roux, olive, bones, gravy, lemon sole, risotto, risotto rice, shallot, single cream, sole, stock, zest, arborio,
leaves, ground nutmeg
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (
white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy
sauce - 2 tablespoons hoisin
sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce
leaves, something easy for wrapping.
What you need Ground beef Plain bread crumbs Milk Egg Parmesan cheese Parsley flakes Garlic powder Onion powder Salt Pepper
White onion Crushed tomatoes Olive oil Garlic Chicken broth Half and Half Dried oregano Dried basil Worcestershire
sauce Sugar Bay
leaf Mozzarella cheese Garlic or Italian bread
ingredients LINGUINE WITH
WHITE CLAM
SAUCE 8 cloves garlic (thinly sliced) 2 tablespoons extra-virgin olive oil 3 (8 - ounce) bottles clam juice 3 dozen fresh littleneck clams (cleaned) 1 and 1/2 pounds linguini 1/2 cup chopped fresh flat -
leaf parsley 3 tablespoons freshly squeezed lemon juice Kosher salt
Ingredients: 2/3 c Diced onion 1/2 c Diced celery 1/2 c Diced green pepper 1/3 c Flat
leaf parsley 1 tbsp Minced garlic 3 tbsp Unsalted butter 12 oz Fresh sausage 30 oz Cooked red beans 3 c Stock 2 tsp Bravado Spice Ghost Pepper & Blueberry Hot
Sauce 4 c Cooked
white rice 2 Bay
leaves Salt & Pepper to taste 1.)
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup
white vinegar 1 cup soy
sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay
leaves
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground
white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish
sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red -
leaf lettuce
leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly ground black pepper, to taste + 2 slices
white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula
leaves + 2 slices canned jellied cranberry
sauce + 2 slices aged cheddar
For the Potato Salad 2 pounds small
white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons
white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire
sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce
leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy
sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with
leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and
white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
-- added 8
white mushrooms chopped — subbed tomato
sauce with taco seasoning mixed in for the salsa for less acidity — mixed in less of the rice to keep sharp Mexi taste — didn't love the cashew cream — may try to make a tofu cheese (v)
sauce next time — put blobs of Tofuti cream cheese about half a container on top — melted nicely in oven and made it taste rich — would try a layer of cornmeal mush on top next time before the topping and
leave out rice
Wok - Seared Sesame Garlic Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy
sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I
left this out 2 tablespoons black or
white sesame seeds, toasted Optional: red chili flakes or chili paste Directions:
Get the
white sugar out of your
sauce with natural sweeteners like honey, and
leave it a little tart — remember it's not dessert!
To make the spicy tomato
sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of
white sugar and 1 bay
leaf, mix everything together, after about 5 minutes add a 1/4 cup of
white wine, mix it all together and lower the fire to a LOW heat
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3
white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot
Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach
leaves and sliced cucumbers
Sauce: 1 Sausage 1 cup of chopped
White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g of cottage cheese 2 tbsp of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter Sage
leaves
* 1-1/2 cups water * 1 stalk lemongrass, bruised with woody ends removed * 1 teaspoon salt * 1 pound
white fish filet * 3/4 cup thinly sliced shallots, soaked in cold water for at least 10 minutes and drained * 2 Tablespoons lime juice * 2 teaspoons fish
sauce * 1 Tablespoon shallot oil * 3 Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red Jalapeno chile, seeded and minced * 1/4 cup chopped cilantro and / or mint
leaves (I like a 3 Tablespoons cilantro to 1 Tablespoon mint ratio)
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley
leaves Half a small
white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot
sauce) 4 pita breads (omit and serve as a salad for gluten - free)
12 jalapeños 1 cup cooked
white or brown rice 1 cup canned black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon mustard 1 teaspoon garlic powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme
leaves, or 2 teaspoons dried 1/2 cup extra-virgin olive oil, for drizzling Hot
sauce of choice, for drizzling
ingredients FOR THE GLAZE: 1 cup ketchup 1/3 cup light brown sugar 1 tablespoon Dijon mustard 3 tablespoon Worcestershire
sauce 1 tablespoon sherry vinegar 1/2 teaspoon freshly ground black pepper FOR THE MEATLOAF: 3 heads garlic 3 teaspoons olive oil 2 cups
white or sourdough bread (finely diced) 1 cup milk 1 pound ground chuck 1 pound ground pork 1 pound veal 1 cup onion (peeled, grated) 1 cup red bell pepper (stemmed, grated) 1 heaping tablespoon thyme
leaves (finely chopped) 1 heaping tablespoon oregano
leaves (finely chopped) 1 teaspoon red pepper flake 1/2 cup parsley
leaves (finely chopped) 2 eggs (beaten) 1/2 cup panko bread crumbs 5 tablespoons Worcestershire
sauce 3 tablespoons ketchup Kosher salt and freshly ground black pepper (to taste) TO SERVE: 1 recipe mashed potatoes (http://abc.go.com/shows/the-chew/recipes/perfect-mashed-potatoes-michael-symon)
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay
leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover
white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM
SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme
leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small
white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (
leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT
SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
SAUCE VINAIGRETTE: 1/4 cup hot
sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (
leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy
sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or
white
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy
sauce 2 teaspoons
white wine vinegar 1 bunch mustard greens (stemmed,
leaves chopped) 1 bunch collard greens (stemmed,
leaves chopped) 1 bunch kale, preferable curly kale (stemmed,
leaves chopped)
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING
SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (
white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (
leaves only, to garnish) Curry Yogurt
Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
Sauce: Curry Yogurt
Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black p
Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup
white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire
sauce (use regular if you're not a veg) 3 bay
leaves 1 teaspoon dried thyme 1 teaspoon dried oregano
leaves 1 teaspoon dried sage
leaves 1 teaspoon
white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini,
white, etc.), roughly chopped 1 tbsp roasted rice powder 1/4 cup chopped fresh cilantro 2 green onions, chopped 2 tbsp chopped shallots 3 tbsp chopped mint
leaves 1/2 tsp cayenne pepper 2 tbsp lime juice 2 tbsp fish
sauce 1 tsp garlic and red chile paste cabbage
leaves cilantro
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or
white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire
sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay
leaf 2 teaspoons fresh chopped thyme
leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco
sauce 1/4 cup flat -
leaf parsley, minced 2 teaspoons lemon juice
After sautéing chicken breasts, Melissa Rubel Jacobson adds diced onions and
white wine to sweep up the delicious browned bits
left in the skillet, then sweetens the
sauce slightly with dried apricots and apricot preserves.
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small
white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy
sauce) 1 package (5 ounces) fresh baby spinach
leaves
Habanero Basting
Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground
white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay
leaves, crushed 4 whole cloves 1 teaspoon dried thyme
There's even a «Luxus» version («for those very special moments in life»), a prime example of Berlin ironic humor: a whole sausage with a piece of gold
leaf draped over the top, surrounded by a pool of Currywurst
sauce on a
white china plate and accompanied by a glass of Sekt (German sparkling wine).
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain
white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire
sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot
sauce 3 tsp salt 3 tbsp black pepper 1 tbsp
white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay
leaves 4 tbsp of Intensity Academy Hot Cubed Hot
SauceSauce
When vegetables are slightly brown and tender, add Worcestershire
sauce, tomato paste, salt, black pepper,
white pepper, onion powder, garlic powder, oregano, thyme, basil, crushed red chile pepper, smoked paprika, and bay
leaves.
Marinade: 2 garlic cloves, minced 2 tablespoons fresh lime juice 2 tablespoons sweet chili
sauce 2 tablespoons soy
sauce 1 tablespoon fish
sauce 1 tablespoon vegetable oil 1 lemongrass stalk,
white part only, outer
leaves removed, stalk thinly sliced (or 1 tablespoon lemongrass paste) 1 1/2 to 2 pounds skirt steak 8 ounces Vietnamese wheat noodles, Chinese egg noodles, or ramen
Easy Vegetarian Stuffed Peppers with Rice and Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or
white rice 1 tablespoon tamari (soy
sauce) 1/4 teaspoon dried thyme
leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Jack cheese
Fall entrées include Bass with frog leg -
white bean fricassee and kale ($ 28); Filet with purple fingerlings, bone marrow and mustard
sauce ($ 36); Porchetta with Brussels sprouts
leaves, preserved apples and pork glace (photo below right; $ 26); and Duck Leg Confit with kumquat tart and cocoa nib reduction ($ 28).
• 2 tablespoons vegetable oil • 2 cloves garlic, chopped • 1 medium onion, chopped • About a 10 - ounce pork chop, cut into in 1 - inch cubes • 1/4 cup soy
sauce • 1/2 cup
white vinegar • 1/4 cup water • 1 tablespoon sugar • 1/4 cup minced bell pepper • Two bay
leaves • 1 long hot green chilli, seeds and stem removed, chopped • Cooking oil
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with
leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground
white pepper • 2 tablespoons Mexican
leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire
sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish
For a quick meal that's packed with flavor, she suggests wrapping seasoned
white beans in a kale
leaf with marinara
sauce drizzled on top.
Ingredients: 1 Tablespoon olive oil 1 medium yellow onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay
leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz tomato
sauce (I used some organic canned) 1 - 2 cans small
white beans, rinsed and drained
Ingredients, Yields 10 cakes Package Gardein mini crabless cakes (contains wheat gluten — not suitable for celiac) Basil
sauce 1/2 cup packed fresh basil
leaves 1 cup vegan mayonnaise 1/4 cup
white wine vinegar to taste kosher salt to taste freshly ground black pepper Lemon habanero tartar
sauce 2 cups fresh lemon juice, plus 1 Tbsp 1/2 habanero chile 2 -LSB-...]
In this particular dish, the fish
sauce and oyster
sauce add saltiness and a bit of umami, Sriracha adds some heat, and the
white pepper adds a bit of pungency (don't
leave it out!).