139652 nif basic dry Recipes

brown sugar , packed, paprika (smoked preferred ), sea salt, black pepper, garlic powder

dry pasta , shaped (i use catelli smart but you can use whole wheat or whatever you prefer), tuna in water (flaked or chunk, drained ), reduced-fat cream of mushroom soup, condensed, mushrooms, sliced, drained, worcestershire sauce, salt and pepper, low-fat cheddar cheese, grated

dry pappardelle pasta, liquid chicken bouillon, butter, fresh parsley, chopped, fresh parmesan cheese, grated, salt & freshly ground black pepper

dried ancho chiles , roasted, then, soaked in hot water, dried guajillo chiles , roasted, then, soaked in hot water, cinnamon (ground ), garlic cloves, oregano (dried ), salt and pepper, to taste, cider vinegar, roma tomato, onion (quartered )

basic ingredients, miso paste, dashi or wakame sea weed + hot water or vegetable soup stock, scallions, other things you can add, mushrooms, cubed tofu, water chestnuts, somen noodles, egg plant, potatoes, radish ), pork slices (this would make the soup tonjiru), carrot

basic mashed potatoes, russet potatoes, peeled and diced, yukon gold potatoes, peeled and diced, butter, heavy cream, salt and ground black pepper, to taste, place both varieties of potatoes in a large pot ., add enough cold water to cover the potatoes by about 1 inch., bring to a boil over high heat, then lower to medium-high to maintain a low boil., cook until tender , about 25 minutes., meanwhile , during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. once the butter melts, mix well and set aside., drain the potatoes. if you have a potato ricer , use it to rice the potatoes into the cooking pot. alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher., season the potatoes with salt and pepper., use an electric mixer or whisk to lightly beat the potatoes. whip in half of the butter and cream mixture, then continue adding more to reach desired consistency., season with salt and pepper.

dried beans , picked over and rinsed, onion, quartered (optional), garlic cloves, crushed (optional), bay leaves (optional), water

dried thyme, dried oregano, garlic powder, onion powder, table salt, black pepper, freshly ground, olive oil, lean pork tenderloin

dry yeast, sugar, lukewarm water (no hotter than 120 fahrenheit), olive oil, all-purpose flour, bread flour, salt, garlic powder, dried basil

dry great northern beans, water, salt, ham hock, chopped carrots, stalk celery, chopped, chopped onion, minced garlic, mustard powder, bay leaves, chopped ham, ground white pepper

dry great northern beans, water, baby carrots, chopped onion, chopped ham, ketchup, salt and pepper to taste

dry yeast, water (warm - 100 degrees f), skim milk (warm - 100 degrees f), honey, olive oil, salt, whole wheat flour, raw wheat germ

dried oregano, coriander seed, cumin seed, fennel seed, mustard seed, onion powder, garlic powder, salt, spanish paprika, black pepper, bay leaves, pork tenderloin

dried kidney beans, dried yellow lentils, green split peas, dried black beans, dried black-eyed peas, salt, dried basil, dried rosemary, dried marjoram, black pepper, crushed red pepper, bay leaves, water, smoked ham hock (about 1/2 lb), chopped onion, no-salt-added diced tomatoes, undrained

basic bacon spread, by just happy on september 29, 2011, reviews, prep time : 20 mins, total time : 3 hrs 20 mins, serves: 30, yield: 1 batch, basic bacon spread recipe from skillet street food , by chef josh henderson - i have modified the steps and cooking times for personal preferences., smoked bacon, diced, yellow onions, diced, balsamic vinegar, fresh ground black pepper, coarse sea salt

paprika, kosher salt, fresh coarse ground black pepper, garlic powder, dry mustard

dried basil, cumin powder, cardamom powder, chili powder (this is your preferred blend ), cayenne pepper, dried coriander