Just a place to store recipes that I find around the internet. All are credited when original is known. Please visit the original posts to leave comments.
Ingredients for 4 portions:
(exact measurements are not critical, as you can stuff these with anything that fits)
For the filling:
1 tbsp vegetable oil, divided (half for veggies, half to cook chicken)
1/2 cup diced onions
1/2 cup diced poblano peppers
1/2 cup sliced mushrooms
12 oz boneless skinless chicken breast meat, cut in 1/2-inch cubes
salt, freshly ground black pepper, cayenne pepper to taste
1/4 tsp cumin
1/4 tsp chipotle, smoked paprika, or other hot or mild ground chili pepper
pinch dried Mexican oregano
1 or 2 tbsp cold water to deglaze pan once chicken is browned
4 ounces grated pepper Jack cheese
Also:
4 large flour tortilla (at least 10-inch wide)
1 egg white
2 tbsp vegetable oil for pan-frying
sour cream, guacamole, and salsa to garnish, optional
6 large yellow onions, cut in large dice
1/2 stick unsalted butter salt and pepper to taste
3-4 sprigs fresh thyme
1 or 2 tsps sherry vinegar, or to taste
3 tbsps dry sherry wine (do NOT use “cooking wine”)
4 cups high-quality beef broth
4 cups high-quality chicken broth
buttered croutons
shredded extra-sharp cheddar and Monterey Jack cheese (you’ll need about 1/3 cup per bowl)
3 peaches, halved
2 cups water
2 cups sugar
1 vanilla bean, split lengthwise
2 tablespoons lemon juice
For the raspberry sauce:
3 cups fresh raspberries (yes frozen will work)
1/3 cup white sugar
1 tablespoon lemon juice
1 tbsp water
1/8 tsp balsamic vinegar
Prep time: 5 min Cook time: 40 min in a pressure cooker or 1 h 10 min in a regular pot Total time: 45 min to 1 H 15 Min
Ingredients
1 cup red lentils, washed and drained
1 medium potato, peeled, washed and cut into 1 inch / 2.5 cm dices
1 medium carrot, thoroughly washed and cut into 1 inch / 2.5 cm dices
1 medium onion, peeled and cut into 1 inch / 2.5 cm dices
6 cups water
1/2 tsp ground cumin
1 tsp fine sea salt
4 tbsp butter
2 tsp all-purpose flour dry mint, for serving red pepper flakes, for serving
1/4 cup toasted sunflower seeds, for serving (optional) melted butter / olive oil, for serving
Prep time: 30 min (hands on)
Cook time: 30 min
Total time: 1 hour
Ingredients:
Rough puff pastry:
165 gram all-purpose flour
85 gram whole wheat flour
6.6 gram fine sea salt
250 gram butter, cold (best out of freezer)
90 gram (6 tbsp) cold water, might need less or more depending on your flour
Beet greens filling:
2 tbsp olive oil
3 cloves garlic, minced
350 gram (about 30 leaves) beet greens (including the stalks), thoroughly washed and finely chopped
3 pinches fine sea salt
2 pinches ground coriander seeds
2 pinches dry oregano
freshly ground black pepper, to taste