Dinner Diet Analysis

Melt butter in a pan. Stir fry lettuce leaves and season with salt and pepper.

d) Any lagniappe ingredients that you wish to add to your boil. Remember, a successful crawfish boil is one with a little extra!

Melt 2 tablespoons of butter on medium heat in a large, thick-bottomed pot. Add the 1 medium chopped onion and cook until golden, for about 10 minutes. Add the 1 chopped celery rib and cook 5 minutes more. Add 1 1/2 pounds of peeled and thinly sliced russet potatoes to the pot. Add the 3 cups of chicken stock, 1 cup of Guinness extra stout, and 1/2 teaspoon of thyme. Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes. When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes. Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time. Add a portion of 6 ounces of grated cheddar cheese to the blender bowl. (Note: If it takes three batches to purée the soup, divide the cheese into three portions.) Holding the lid of the blender down, pulse until smooth. Return the smooth purée to the soup pot. Stir in the 1 teaspoon of Worcestershire sauce and 1/8 teaspoon of

Next, I take out three pots for the enchilada sauce, charro beans, and mexican rice. In one of the pots I'm going to pour in the rice in, add butter, set the heat and stir until all the butter is almost melted then add 2 cups of water and let boil for 15 minutes, stirring occasionally. In the other pot I can put the charro beans in and let cook on low heat. While those are cooking I'm going to heat up the enchilada sauce in the small pot to start dipping the corn tortillas in. After that I roll them up with beef and 2 1/2 cubes of cheese in each tortilla then place them in a cassarole dish. I can fit about 16 in one dish. When I'm done rolling all the tortillas I get a bag of shredded cheese and smother it all on top of the tortillas. Then I put the dish in the oven on 350 for about 15 to 20 minutes. Now I go back to my rice and pour in the other can of mexican style tomatoes in while stirring it all together. Let simmer for five more minutes until I remove it from the heat to let cool off.

Then saute onions, garlic and a bit of red chili in olive oil – he called this sablada. Now, remember, this is important, don't let the olive oil get too hot, keep it at a low heat. Soak the bacalhau for 2 days, changing the water each day. Boil it in milk for 15 minutes and then flake it into the onions and saute until the codfish soaks up the olive oil. Make a well in the mashed potatoes and add the onions and the flaked bacalhau. With a wooden spoon, add egg yolks into a BIG measuring cup and beat it like a mayonnaise. This will take a long time, but keep beating until it thickens. Spread the mayonnaise on top of the bacalhau and onions, and bake it in a 425F oven until bubbling and browned on

This dish is composed of meat-stuffed, fire-roasted poblano peppers covered in a creamy walnut sauce and a pomegranate seed garnish.

The most complicated portion of this recipe is making the chamoy sauce. You’ll have to hydrate the dried ancho chile peppers and dried apricots in a saucepan for about 30 minutes. Cool the peppers and apricots and then purée them with the rest of the ingredients in a blender. You can easily make it ahead of time.

First, select the right ingredients at the right store. Select the right store to buy the tilapia fish and look for the fish’s appearance. The store should be hygienic. If the fish is in a place where it is dirty or the fish is with melted ice, that store may not care much about freshness and newness. Touch and squeeze the skin of the fish, if the skin does not bounce back is a signal of an old fish. It is important to smell the tilapia; the fish must not have a fishy or sour smell. The eyes should be cloudless and bright. Avoid those with gray or cloudy looking eyes. When choosing the rest with the ingredients make sure they are fresh and natural.

Usually prepared in an iron skillet and served with bread, this dish is a staple in Spanish cuisine.

Next you sprinkle 1 tablespoon of the seasoning mix on the diced chicken; then sprinkle the shrimp with another tablespoon of the seasoning mix. Now you need a 5 quart pot, preferably nonstick, and you need to preheat it over high heat to 350 degrees, which should be around 4 minutes, depending on conditions.

Fresh tuna tossed with vibrant tomatoes, salted almonds, crusty crouton, green olives and manchego cheese in sherry vinaigrette (anchovy mayonnaise for dressing)

heat. Add the garlic, jamón, and chorizo, and cook until the garlic is golden and

First, you spread out your ingredients on the table, open up all the packages. Then you get your pot and fill it up with water, halfway to the top. Take your meat, place it in the pot and let it boil for three hours until its tender. Be sure to add lots of salt to the meat, this will help tenderize the meat. Peel and clean all the chiles (anchos and guaillo), make sure you remove all the seeds and the veins. If you have sensitive eyes or skin, I would advise that you get some gloves and don’t touch your eyes (they are very hot and will dye your skin red and burn). Then take the chiles and pass them through a pan of oil. Boil the chiles in a separate pot from the meat. After this put the chiles in a blender and blend them with the four cloves of garlic and more salt. Separate

I just had to share because I love my followers and I can see so many already asked for this recipe on my previous post. So, here we good...

and heavy cream. You begin by soaking the dry, salted cod in cold water in the