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Receta Week 6, Vol II, February 5, 2010

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Week 6, Vol II, February 5, 2010
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Ingredientes

  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 can (16.3 oz) buttermilk biscuits (8 biscuits)
  • 1/4 cup flour, seasoned with salt and pepper
  • 3/4 cup panko bread crumbs
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 tablespoon grapeseed oil
  • 3 cups corn, fresh or frozen
  • 2 teaspoon dried thyme
  • 2 cups vegetable stock
  • 2 cups rice milk, plus more if needed (or regular milk)
  • 2 tablespoons cashew butter, dissolved in ¼ cup hot water
  • 1/4 cup milk (or almond, soy or rice)
  • 1/3 cup processed rice thin crackers (or you could use panko or fine dry bread crumbs)
  • 1 1/2 pounds (650 grams) lean ground turkey
  • 1 large egg, lightly beaten
  • 1 tablespoon finely minced ginger root
  • 1/2 teaspoon sea salt (or table)
  • 1/2 cup chopped fresh cilantro
  • 5 tablespoons soy sauce, divided
  • 4 teaspoons sesame oil, divided
  • juice from 2 limes (2 tablespoons)
  • 2 tablespoons water
  • 2 teaspoons honey
  • 1 cup rice
  • 2 cups sugar peas
  • 1 1/2 ounces (about 40 – 45) toasted almonds, skins slipped off
  • 1 garlic clove, peeled
  • 4 tablespoons extra-virgin olive oil
  • 2 ounces (1/2 cup) freshly grated pecorino cheese
  • 1 pound (454 grams) ripe cherry tomatoes
  • 10 ounces (3 cups) busiate, fusilli lunghi, or bucatini pasta
  • 1-2 tablespoons extra virgin olive oil
  • 2 pounds beef (boneless chuck roast)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup beef stock
  • 1 tablespoon tomato paste
  • 3 cloves garlic, mincedflour tortillas
  • 1 stick (1/2 cup) unsalted butter
  • 1 ½ cups sugar
  • 1 teaspoon salt
  • 1 ¼ cups heavy cream
  • 3 ounces (about ½ cup) dark chocolate chips
  • ½ cup macadamia nuts, toasted and chopped (or other nut of your choice)
  • ½ cup unsalted butter
  • ½ cup palm sugar (or regular sugar)
  • ¼ teaspoon salt
  • 1 cup unbleached white flour (or any other flour)
  • 1 cup whole old fashioned oats (not quick oats)

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