291 loss plate Recipes

sharpies, all sizes and shapes , i even found them in all colors, plates, anything bake-able you can write on

plates of rice, shrimp, chicken, egg, salt, spoon sweet soy sauce, spoon ketchup, spoon oyster sauce, oil, spice, garlic, blend with, shallots

all-purpose flour, plus more for coating and pie plate, whole wheat flour , preferably stone ground, sugar, plus more for sprinkling, salt, baking powder, mace, unsalted butter, plus more for pie plate, brandy, chilled, pure vanilla extract, egg, sugar, dark brown sugar, unbleached all-purpose flour, cornstarch, ground cinnamon, freshly ground nutmeg, allspice, mace, granny smith apples, peeled, cored, and thinly sliced, brandy, vanilla extract, unsalted butter, cut into small pieces, plus more for pie plate, egg yolk, beaten

vanilla cupcakes, decorative candies , brachs maple nut goodies sliced thin (turkey), voortmans tea ring cookies (plate) or other decorative cookie (plate), melted chocolate chips , plus, vegetable oil (gravy), yellow frosting (plate ), white frosting (mashed potatoes ), yellow decoraters frosting (butter), red sugar (cranberries), candy corn , split into small orange bits (yams)

extra virgin olive oil, carrots, sliced, red onions, diced, white onions, diced, celery, sliced (1 stalk ), garlic clove, minced, diced tomatoes with juice, sweet potatoes, with skin , scrubbed, diced into 1/4-inch cubes, black beans, drained, cabbage, sliced, cut green beans, low sodium chicken broth, water, zucchini, sliced and quartered, baby spinach leaves, edamame, red bell peppers, dried oregano, cumin, salt and pepper

ground turkey, onion finely mincemeat, garlic cloves, finely minced, quaker old fashioned oats, salt or 1/4 tsp substitute, oregano, basil, crushed red pepper flakes

plate short ribs, bone in (4 ribs), brown sugar rub , recipe follows, bbq sauce , for serving, special equipment : hickory wood logs, soaked in water for 1 hour, brown sugar, superfine sugar, kosher salt, black pepper , butcher grind, cayenne pepper

baby lima beans , sorted and rinsed, dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), chuck roast (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don tsp use that fatty cholent plate and do put some bones in), onion, chopped, pot barley, washed, dry lentils , sorted and rinsed, paprika, salt, ground black pepper, ground ginger, potatoes , scrubbed

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

grapeseed oil, for frying, butter, minced ginger, fresh blueberries , plus 1/2 cup , for plating, sugar, lemons , zested and juiced, cornstarch mixed with 1 tsp water, egg roll skins, cream, slightly sweetened, maple syrup , for plating, powdered sugar , for plating

reduced-sodium chicken broth, unsalted butter, divided, olive oil, divided, yellow onion, finely chopped, italian risotto rice , such as carnaroli, arborio or vialone nano, minced garlic, white wine, salt, ground white pepper, baby arugula, washed and dried, grated parmesan, bronzini fillets, salt and freshly ground white pepper, flour, provencal sauce , recipe follows, freshly ground black pepper , for garnishing plate, optional, parmesan curls , for garnishing plate, optional, chopped fresh herbs , for garnishing plate, optional, unsalted butter, diced yellow onion, diced fennel, diced leeks, minced garlic, fennel seeds, tomato concassee, anchovy fillets, minced, rinsed capers, sherry vinegar , or to taste, sugar , if necessary, orange , zested, salt and freshly ground white pepper

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

firm tofu , cut into 1/4 inch pieces, straw mushrooms, bamboo shoots, drained, soy sauce, rice wine vinegar, red pepper, diced, frozen oriental-style vegetables, fish sauce, chopped fresh cilantro, spinach, trimmed and chopped, gingerroot, minced, garlic, minced, vegetable stock, water

pumpkin puree, eggs, granulated artificial sweetener, salt, pumpkin pie spice, water, powdered milk, freshly grated nutmeg, unbaked pie shells, vanilla protein powder (1 scoop)

tomato sauce, zucchini, sliced, onion, sliced, artichoke hearts , in brine, fat free mozzarella cheese, shredded, salt, pepper, garlic powder

apple, unpeeled, diced, any type, mori-nu extra firm lite tofu (349g), egg whites, water chestnuts, drained and diced, scoops protein shake mix , carb solutions, vanilla (4 servings), oatmeal, not instant, fiber 1 cereal , original, raisins

zucchini, fat-free cheddar cheese, shredded, fat free mozzarella cheese, shredded, fat free feta cheese, crumbled, egg beaters egg substitute, dried parsley, salt, onion powder, pepper, chili powder, garlic powder