Combine… 1 cup plus 2 tablespoons virgin olive oil 1 garlic clove, mashed and minced Add and beat with a whisk… 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 6 tablespoons wine vinegar (rice wine, red wine, etc.) 1 green onion, chopped fine 1 teaspooon celery leaves, minced 1 cherry tomato, chopped fine Refridgerate for 30-minutes if using right away, otherwise, take out of the refridgerator 1-hour before using. ...
In double-boiler over simmering water, add… 12 ounces semisweet chocolate, chopped 6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons Stir constantly until the mixure is melted and smooth then remove and let cool. In a medium bowl, stir… 2/3 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Using a stand mixer with the whisk attachment, beat… 3 eggs, large Gradually beat in… 1 cup granulated sugar ( or natural substitute such as stevia ) Increase the mixer speed to high and continue beating for 4-5 minutes. The mixture should appear light yet thick. ...
Prepare 2 frozen pie crusts or make your own: (Pie Crust)[/recipes/pie-crust/] Cut up and place pieces in 6-quart stockpot. 3 1/2 lbs. chicken Add… 1 medum white onion, sliced ( put aside 1/4 cup for later in the recipe ) 1 celery stalk, chopped 1 1/2 teaspoon salt 1/4 teaspoon dried thyme 3 cups water Bring to boil. Reduce heat and cover, simmer until chicken is tender. Strain, saving broth. Bone the chicken and cut it into bite-size pieces. ...
Pat dry with paper towels… 2 1/2 pounds chicken tighs (with bones) Sprinkle with… 1/2 teaspoon salt 1/2 teaspoon fresh cracked black pepper In a 6-quart stockpot, heat over medium-high heat and add… 1 tablespoon olive oil In batches, cook chicken until dark golden brown, approximately 4-5 minutes. Remove chicken from pan and discard all but 2-3 tablespoons drippings. Add to pan and stir over mediume-high heat for 4-5 minutes… ...
Combine into small pot… 1 cup yello cornmeal 1 cup cold water 1 teaspoon salt Stir in… 4 cusp boiling water Stir constantly over low heat for 15 minutes. Add and stir… 2 tablespoons unsalted butter Sprinkle each each individual serving with melted butter and some grated cheese. Serve hot. Serves about 4-5. BONUS Sauteed Polenta Put any leftover polenta in a shallow pan and refridgerate. Cut into 1/2 inch slices and slowly saute the slices in a mixture of half olive oil and half butter. ...
In a large saute pan (or wok), fry on high heat for 2-3 minutes… 1 tablespoon sesame oil 2 boneless skinless chicken thighs, sliced into thin pieces or strips 1 tablesppon fresh ginger, minced Add… 1 tablesppon sugar substitute (stevia, honey, maple syrup, coconut sugar, etc). 1 teaspoon onion powder 1 teaspoon red pepper flakes 1/2 teaspoon garlic powder 1/2 teaspoon xanthan gum 1/4 cup soy sauce (tamari) 1/2 cup water Stir well; simmer for 5 minutes. ...
Preheat oven to 350 degrees. Prepare 2 cups cooked chicken from leftovers, canned, rotisserie, etc. Cook as directed on package… 8 ounce package egg noodles, broad style In large skillet, over medium heat, melt 1/2 cup unsalted butter then cook until lightly brown… 8 ounces mushrooms, sliced Stir in… 1/3 cup all-purpose flour Once the mixture is stirred completely, add the following whisking until thickened… 1 cup milk 2 cups chicken broth (stock works just fine) generous pinch of rubbed sage salt and fresh cracked pepper to taste Combine… ...
Let 1 package refrigerated sugar cookie dough stand at room temperature for 15 minutes. Preheat oven to 350 degrees. Lightly grease 9x13 with shortening (e.g., Crisco) or unsalted butter. In a stand mixer, beat (medium speed) the soften cookie dough with 1/2 cup all purpose flour. Press the dough evenly onto bottom and a bit up the sides of the prepared pan then bake for 20 minutes. While the dough bakes, beat 3 large eggs in bowl until light and fluffy. ...
In a large bowl, whisk together… 4 cups all-purpose flour or bread flour 2 teaspoons salt 2 teaspoons instant yeast, (sometimes called rapid rise). Add… 2 cups warm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Using a generous amount of olive oil, rub the surface of the dough. ...
Select SAUTE on the Instant Pot. While waiting for HOT (approximately 8 mintues) to display, season all sides of 2-3 pounds chuck roast with salt and fresh cracked black pepper. Once HOT shows, add 1 tablesppon virgin olive oil and brown the the chuck roast for 10 minutes each side. Remove roast to plate. Saute for 3-4 mintues… 3 white onions, sliced Add and saute for another 1 minute… 6 cloves garlic, minced 1/4 teaspoon dried rosemary 1/4 teaspoon pinch thyme 2 bay leaves Add and deglaze all the bits off the bottom of the pot with a wooden spoon. ...