154 s outs Recipes

butter, softened (2 sticks), brown sugar, eggs, milk, vanilla, whole cinnamon graham crackers, crushed fine to make 2 cups (i just use plain out of the box graham cracker crumbs and a bit of cinnamon & sugar to taste.), angel flake coconut, milk chocolate chips, marshmallow cream, butter, cocoa, light corn syrup or 1 tbsp honey, vanilla, sugar, milk , i add 1 tbsp and mix it all together, then add the rest in by 1/4 tsp until desired cons

ground beef (or combination) or 2 lbs turkey (or combination), onion, chopped, garlic cloves, chopped fine or 1 tsp garlic powder, chili powder, crushed tomatoes or 3 -4 large chopped fresh tomatoes, beef broth, cannellini beans or 1 (15 1/2 oz) can great northern beans, drained and rinsed, red kidney beans or 1 (15 1/2 oz) can black beans, drained and rinsed, salt, cayenne pepper (i start out with a few shakes) or crushed red pepper flakes, to taste (i start out with a few shakes), sharp cheddar cheese (optional) or mexican blend cheese (optional) or monterey jack cheese, shredded (optional), chopped raw onion (optional), sour cream (optional)

bread, i use white, canned pea beans (out of the can or fridge, not heated, and drained of any extra juice) or canned navy beans, as many as you like, loaded about 1-inch thick. (out of the can or fridge, not heated, and drained of any extra juice), mayonnaise , to taste, salt and pepper, to taste

scallions, finely chopped (spring onions), tomatoes, skinned and finely chopped, vegetable margarine, melted, cold boiled potato, tofu (firm silken, or medium), cornflour (cornstarch), salt & freshly ground black pepper, to taste, margarine, melted (optional), sea salt (optional), all-purpose flour, for rolling out, margarine , for greasing a baking tray, scallions, finely chopped (spring onions), tomatoes, skinned and chopped, vegetable margarine, melted, cold boiled potato, whole wheat flour (plus extra for rolling out ), salt & freshly ground black pepper, to taste, margarine , for greasing a baking tray

shortening, white sugar, brown sugar, salt, vanilla, baking soda, flour, chocolate chips, nuts (can be left out), egg, well beaten

apples, peeled , cores out and sliced, white sugar, lemon juice (optional), cinnamon, flour, soft butter or 2/3 cup margarine, brown sugar , firmly packed, quaker oats, cinnamon

corned beef (hormel brand), sauerkraut, drained, rinsed, chopped, dried (franks brand , see instructions), cream cheese, softened to room temp (1/2 of 8 oz block of philadelphia brand), swiss cheese, shredded (1/2 of 8 oz block or 1 cup), minced dried onion (dehydrated ), all-purpose flour, milk, plain dried breadcrumbs (out of the canister), vegetable oil , in a deep heavy sauce pan (or 2 inches of oil), thousand island dressing (optional) or 1/2 cup russian salad dressing (optional)

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

cinnamon crunch, all-purpose flour, quick-cooking rolled oats, light muscovado sugar, ground cinnamon, unsalted butter, cut into small cubes, cold, graham cracker crumbs, unsalted butter, melted, ground cinnamon, egg, lightly beaten, eggs, egg yolks, dark muscovado sugar, granulated sugar, molasses, canned pumpkin puree, ground cinnamon, plus more for the top, ground ginger, ground nutmeg, fine salt, heavy cream, whole milk, vanilla bean , split lengthwise, seeds scraped out and reserved, or 2 tsp pure vanilla extract, unsalted butter, melted, bourbon-maple whipped cream (recipe follows), for serving, bourbon-maple whipped cream, heavy cream, very cold, vanilla bean , split lengthwise, seeds scraped out and reserved, grade b maple syrup, bourbon

condensed tomato soup, whole milk (substitute 2 % is ok also), butter or 1/8 cup margarine, sugar, whole meat hot dogs (sliced into chips or leave out if you do not like), american cheese (can be left out if you do not like)

cabbage, large, shredded chunks, onion, large, chopped, ground beef, brown and drain, rice, uncooked, eggs, tomatoes (stewed or ready cut ,can substitute tomato soup or spicy tomato juice ), tomato sauce, brown sugar (optional, i leave out ), lemon juice (optional, i leave out ), garlic clove, smashed and chopped, parsley (and extra to garnish ), salt and pepper

dried great northern beans, rinsed , picked over and soaked overnight, length of hot louisiana sausage or 8 oz other spicy sausage, virgin olive oil, butter, garlic cloves, peeled and finely diced, habanero peppers, stemmed, seeded and minced, jalapeno chiles, stemmed, seeded and minced, poblano chiles, stemmed, seeded and diced medium, yellow onion, minced, chicken stock , and or 3 quarts water, chunk beef chuck steaks or 1/2 lb seven bone roast, left in 1 piece, rubbed, salt and pepper, smoked pork ham hock, bay leaves, salt and pepper, to taste, new potato , scrubbed and diced into 1 inch pieces, turnip, peeled and diced into 1 inch pieces, carrots, cut into 1/2 inch rounds, kale, stems cut out, washed and cut in shreds

english cucumber, sliced paper thin, salt, fingerling potatoes (or austrian crescent potatoes), caraway seed, fresh ground black pepper, chicken stock, onion, chopped, dijon mustard, cider vinegar, extra virgin olive oil, canola oil (you can leave this out ) or 1 tbsp sunflower oil (you can leave this out), sour cream , creme fraiche (optional or use less) or 2 tbsp plain yogurt (optional or use less)

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)

tater tots , kroger brand is gluten free, ground beef, cooked, cream of chicken soup , health valley brand is gluten free, milk , leave out if you use the health valley soup, creole seasoning, tony chachere s original, cheese , shredded colby and monterrey jack

lentils , picked over and rinsed (any color), crushed tomatoes, tomato sauce, minced garlic, pesto sauce, frozen spinach (defrosted and squeezed out), chopped fresh parsley, sliced carrot, diced onion, diced celery, red wine vinegar, dried italian spices, salt and pepper, hot cooked pasta (little shells or elbows)