Ans Recipe Finder

0.8 lbs (400g) fresh salmon, cubed 1 tbsp olive oil 2 tsp paprika Salmon seasonings: 1 tsp garlic powder 1 tsp seasoning salt (or fish seasoning) 1 tsp italian seasoning tsp black pepper 2 tbsp butter 5 garlic cloves, minced 1 tbsp neutral oil 1 shallot, minced 1/4 cup sun-dried tomatoes, chopped 1 tbsp sun-dried tomato oil (from the jar) 3/4 cup heavy cream room temp Fresh chopped parsley, for garnish Remove the skin from your salmon if applicable then cube the fillets into

Fish Fillet - 1 lb. Taco Seasoning - 6 tsp Ranch Dressing - 3 tbsp. Coleslaw mix - 4 cup Jalapeno - 1, chopped Tortilla - 10 Red Pepper Sauce Tomatillo Sauce Spray an Aluminum Foil with Cooking Spray. Sprinkle both sides of the Fish Fillet with Taco Seasoning. Place Fish on the center of Foil. Seal edges, by making a tight fold on all edges and forms a packet. Place the packet on a grill at high heat. Cover and cook for 5 min on each side. Allow to cool down completely, then

16 ounces (450g) fresh udon noodles (see Note 1 for subs) Gochujang sauce 3 tablespoons gochujang (see Note 2) 1 tablespoon toasted sesame oil 2 tablespoons soy sauce (use tamari for GF) 2 tablespoons mirin (or rice vinegar) 1 ½ tablespoons organic brown sugar (see Note 3) 1 tablespoon gochugaru (optional) Aromatics and vegetables 1 heaping tablespoon neutral-flavored oil 1 bunch (about 6) scallions, whites and light greens chopped into 1-inch pieces (dark green tops sliced t

6 Eggs 1/4 teaspoon chili powder 1/8 teaspoon salt 2 tablespoons Butter 3 tablespoons sour cream 1 teaspoon hot pepper sauce 2 tablespoons chopped fresh cilantro 1 ounce (1/4 cup) Cheese shredded 1 ounce thin corn chips, lightly crushed Salsa, as desired Sour cream, as desired Avocado slices, as desired Heat oven to 350°F. Lightly spray 6 large nonstick muffin cups with nonstick cooking spray. Beat eggs, salt, chili powder, Butter with Canola Oil, sour cream and hot sauce in

1 pound 85% lean ground beef 1 cup chopped yellow onion 3 garlic cloves, minced 1/4 cup tomato paste 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon ground coriander 1/2 cup water 2 tablespoons fresh lime juice 4 (1 3/4-ounce) bags nacho cheese–flavored chips (such as Doritos) 4 ounces sharp cheddar cheese, shredded (about 1 cup) 1/2 cup corn kernels 1/2 cup s

For the Chicken Marinade: 2 pounds boneless & skinless chicken thighs, cut into thin strips 1/4 cup plain yogurt 2 tablespoons olive oil 2 tablespoons tomato paste 1 tablespoon hot sauce 1 tablespoon lemon juice 2 teaspoons minced garlic 1 1/2 teaspoons paprika 1 1/2 teaspoons salt 1 teaspoon sumac 1 teaspoon coriander 1 teaspoon allspice 1/2 teaspoon black pepper 1/4 teaspoon cardamom In a large bowl, combine the yogurt, olive oil, tomato paste, hot sauce, lemon juice, mince

For the Chicken: 2 tablespoons (30 ml) olive oil 1 tablespoon (15 g) unsalted butter 1 medium onion (8 ounces; 226 g), diced 1 1/2 teaspoons ground turmeric 1 1/2 teaspoons ground ginger Light pinch of saffron threads (optional) 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume 1/4 teaspoon ground black pepper 2 1/2 pounds (1.13 Kg) skin-in on, bone-in chicken thighs (alternatively, use bone-in skin on chicken pieces