15366 barb not traditional Recipes

hard-boiled eggs, shell and coarsely chop the egg, real mayonnaise, salad dressing mayonnaise (both to taste), onion, finely chopped, fresh garlic cloves, finely chopped, sweet relish, spicy brown mustard, fresh parsley, finely chopped, fresh basil, finely chopped, salt and pepper

butter, sugar, eggs, flour, salt, baking powder, baking soda, vanilla, grated orange rind, buttermilk, almond filling (not the paste)

butter, celery, chopped, onion, chopped, cornbread, crumbled (approximately ), herb stuffing mix, sage, black pepper, chicken broth (not the condensed variety), eggs, beaten, eggs, boiled (then chopped)

phyllo pastry, coarsely chopped walnuts (no substitutes), fine dry breadcrumbs, fresh melted butter (not margarine), sugar, ground cinnamon, whole cloves, for decoration, water, sugar, lemon , juice of (or 1/2 an orange, the juice of 1/2 finely grated orange rind, if you are using orange juice)

baking soda, salt, baking powder, flour, sugar, butter, melted (not margarine), eggs, beaten, buttermilk , plus, buttermilk, raisins, vanilla, caraway seed (optional)

tomatoes , vine ripened, and grown in earth, not hydroponically, from your garden are best. if you can, mozzarella cheese , wet. get the traditionally made water buffalo milk version, it can be found easily at any respectabl or 1/2 lb greek market. it is often sold skinless in water or 1/2 lb skinned also in water. it should jiggle when you handle it. the mozzarella should be slightly larger tomato, basil leaves , fresh. the basil should be either homegrown or 2 oz organic. no hydroponically grown basil. for the best flavor the basil needs to be soil-grown. if you basil, salt (or to taste), black pepper, freshly ground (or to taste), extra virgin olive oil

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

flour , 1 cup cocoa pwd , 2 1/4 tsp baking soda , 1 1/4 tsp baking pwd , 1/2 tsp salt and 1/2 tsp cinnamon pwd - sifted, chocolate, milk, hot strong coffee, mayo ( real stuff and not the salad dressing or low fat 1 ), eggs, vanilla, abit less sugar, white mousse, whip 1 egg white and 1 tbsp sugar ina bowl ., melt 4 oz white chocolate with 1/4 cup cream over double boiler ., cool , whisk and pour into the egg white ., add 3/4 cup chilled cream with it and beat until soft peaks form ., yogurt chocolate icing, melt 12 oz dark chocolate with 4 oz butter , 2 tbsp golden syrup ., whisk along with 1/2 cup yogurt and keep it smooth .

lentils , picked through and rinsed, pearl barley, olive oil, red onion, chopped (you can also use yellow or white , but the red onion gives additional color.), garlic cloves, minced, carrot, grated, zucchini, grated , do not peel, quick oats, uncooked, italian seasoned breadcrumbs (i made my own using zaar italian breadcrumbs), parmesan cheese, salt and pepper, red pepper flakes, lemon juice, eggs

fresh minced carp (not frozen). remember: this is the traditional recipe. remove head and bones for the sauce., chopped onion, salt, sugar. ( yes! you read it right )., pepper ., eggs, spoons of matzoh meal . if you can tsp find it , use bread crumbs, head and bones of the carp , (or ask your butcher or fishmonger to do it for you )., sliced onion ., salt ., sliced carrots ., sugar ., black pepper ., water

flour, ginger, cinnamon, baking soda, salt, sugar, butter (do not use margarine) or 1 cup shortening (do not use margarine), egg, molasses (i use grandma s original unsulphured )

bulk pork sausage, butter, sliced celery, chopped onions, mushrooms, sliced, chicken broth (and additional broth, if necessary), firm-textured white bread, cut in 1/2-inch cubes (stale or toasted, do not use fresh), egg, lightly beaten, poultry seasoning, thyme leaves, fresh ground black pepper, salt

mashed potatoes (real, not fake, leftovers work great), all-purpose flour (i ve never tried any other kind, so i don tsp know how well it would work)

simply potatoes traditional mashed potatoes, blue cheese , plus, extra blue cheese, for topping, ranch dressing mix

lean ground beef, yellow onion, finely diced, frozen spinach, frozen corn, minced garlic clove, alfredo sauce, chicken broth, bacon , cut into lardons, simply potatoes traditional mashed potatoes, parmesan cheese

simply potatoes traditional mashed potatoes, sloppy joe sandwich sauce (i like hunt s thick and chunky), lean ground beef (or ground pork or ground turkey), diced bell pepper (could be all red, all green or mix), water

grated sharp cheddar cheese or 225 g grated mature cheddar cheese, good ale (don tsp put in here something you wouldn tsp drink!), english mustard, not powder, chopped fresh thyme, salt and pepper, bread

day old crusty italian bread, raisins (optional), eggs, pack pumpkin (not pumpkin pie filling), whole milk, light brown sugar , packed, heavy whipping cream, vanilla, pumpkin pie spice, brown sugar, cream (to serve ) (optional)