Ans Recipe Finder

Sauce 2 tablespoons sun-dried tomato oil, plus 1/2 cup finely chopped sun-dried tomatoes, divided (from 1 [8.5-ounce] jarjulienne-cut sun-dried tomatoes in oil with herbs)  4 large garlic cloves, finely chopped (about 1 1/2 tablespoons) 1/4 teaspoon crushed red pepper 1 tablespoon finely chopped fresh basil 1 teaspoon tomato paste 1 cup chicken broth 1 cup heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup Parmigiano-Reggiano cheese, grated (about 1/4 cup)

10 medium Roma tomatoes 1 small white onion, peeled and quartered 6 cloves garlic, peeled 1 serrano pepper, stemmed and seeded 4 chipotle peppers in adobo sauce 1 tablespoon lime juice 1 teaspoon salt ¼ cup cilantro leaves and stems Preheat oven to 400°F/205°C. On a rimmed baking sheet, place whole tomatoes, onion, garlic and serrano pepper. Roast for 45 minutes or until soft and blackened in places. Immediately scoop contents of pan into blender and add chipotles and

tablespoons (60 ml) extra-virgin olive oil, divided 1 teaspoon coarsely ground black pepper, to taste 1/2 pound (225 g) spaghetti Kosher salt, to taste 2 tablespoons (30 g) unsalted butter 2 ounces Pecorino Romano cheese (about 1 cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving Directions Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fr

2 sheets frozen puff pastry, thawed (about 17 ounces total) (such as Pepperidge Farm) 1 3/4 cups whole milk 2 tablespoons unsalted butter, plus more for greasing 1 cinnamon stick 1 3-inch strip of lemon peel 1 cup granulated sugar 2 1/2 tablespoons cornstarch 2 tablespoons all-purpose flour 4 large egg yolks Preheat oven to 500°F. Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the

2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut lengthwise into 1/2-inch by 1/2-inch chips 3 tablespoons (45ml) distilled white vinegar Kosher salt 3 quarts (2.9L) neutral oil, such as vegetable or canola, for frying Malt vinegar, optional In a 6-quart Dutch oven, add potatoes, distilled white vinegar, 3 quarts (2.8L) water, and 3 tablespoons (36g) salt. Bring to a boil over high heat and boil until potatoes are fully tender, but not falling apart, ab

Olive Oil - 1 tablespoon Butter - 1 tablespoon Cumin Seeds - 1 teaspoon Onion - 1, sliced Carrot - 2, diced Bell Pepper - 1/2, sliced (optional) Garlic - 2 cloves, minced Tomato - 4, diced Ginger - a small piece, grated Mint - 5 leaves (optional) Cayenne Powder / Red Pepper Flakes - 1 teaspoon Salt & Pepper Chicken Stock - 1 cup Heavy Cream In a stockpot, heat the Olive Oil and Butter over medium heat. Add the Cumin Seeds to temper. Mix in the Onion, Carrot, Bell Pepper, Garl

2 cups of prepared rice 1lb chicken thighs or breast, diced into 1-inch pieces 2 tablespoons of olive oil 2 teaspoons of salt, divided 1 teaspoon of chili powder ½ teaspoon of smoked paprika ½ teaspoon of onion powder 1 teaspoon of garlic powder ½ teaspoon of cumin ¼ teaspoon of cayenne powder 1 yellow onion 2 bell peppers, any color For serving: Fresh cilantro, avocado, limes In a bowl, combine the chicken with 1 tablespoon of olive oil, 1 teaspoon of salt, and all the spice