| 101 Garlic Chicken | Christopher Ranch | 101 Garlic Chicken is a formulation that produces a sweet garlic chicken. | |
| 40 Garlic Cloves Crock Pot Chicken | Christopher Ranch | 40 Garlic Cloves Crock Pot Chicken is a formulation that produces a savory garlic chicken. | |
| 50 Clove Baked Chicken | Christopher Ranch | 50 Clove Baked Chicken is formulation that produces a sweet and savory, garlic based baked chicken. | |
| Ajiaco | Christopher Ranch | Ajiaco is a formulation that produces a stew consisting of primarily meat and vegetables. | |
| Ajoblanco De Malaga (Garlic Soup with Grapes) | Christopher Ranch | Ajoblanco De Malaga is a formulation that produces a garlic soup that contains grapes. | |
| All American Eggrolls | Christopher Ranch | All American Egg Rolls is a formulation that produces a sausage and cheese egg roll. | |
| Apple-Shallot Roasted Turkey | Christopher Ranch | Apple-Shallot Roasted Turkey is a formulation that produces a sweet and savory roasted turkey. | |
| Argentinian Ham | Christopher Ranch | Argentinian Ham is a formulation that produces a sweet and juicy sliced ham. | |
| Armenian Scrambled Eggs | Christopher Ranch | Armenian Scrambled Eggs is a formulation that produces a salty, garlic, scrambled egg covered in a yogurt sauce. | |
| Artichoke in Olive Oil | Christopher Ranch | Artichoke in Olive Oil is a formulation that produces a roasted artichoke cooked in olive oil. | |
| Avocado Soup with Garlic | Christopher Ranch | Avocado Soup with Garlic is a formulation that produces a garlicky soup made with chunks of avocado. | |
| Baba Ghanoush | Christopher Ranch | Baba Ghanoush is a formulation that produces a thick garlicky dip for chips and pita bread. | |
| Bacon and Green Garlic Quiche | Christopher Ranch | Bacon and Green Garlic Quiche is a formulation that produces a savory baked bacon quiche. | |
| Bacon Wrapped Salmon with Wilted Spinach | Christopher Ranch | Bacon Wrapped Salmon with Wilted Spinach is a formulation that produces a bacon and spinach roasted salmon. | |
| Bagna Cauda | Christopher Ranch | Bagna Cauda is a formulation that produces a fondue that is to be served with bread and vegetables. | |
| Baked Eggplant | Christopher Ranch | Baked Eggplant is a formulation that produces a savory eggplant dish to be served with rice. | |
| Baked Garlic with Brie Cheese | Christopher Ranch | Baked Garlic with Brie Cheese is a formulation that produces a brie dip to be served with the bread of your choice. | |
| Baked Honey Mustard Garlic Drumettes | Christopher Ranch | Baked Honey Mustard Garlic Drumettes is a formulation that produces a sweet baked chicken. | |
| Baked Manicotti | Christopher Ranch | Baked Manicotti is a formulation that produces a cheesy baked pasta dish. | |
| Baked Ratatouille | Christopher Ranch | Baked Ratatouille is a formulation that produces an eggplant ratatouille. | |
| Balsamic and Roasted Garlic Dipping Oil | Christopher Ranch | Balsamic and Roasted Garlic Dipping Oil is a formulation that produces a sweet roasted garlic dipping sauce. | |
| Balsamic Roast Pork Tenderloin | Christopher Ranch | Balsamic Roast Pork Tenderloin is a formulation that produces a garlic and balsamic roasted pork tenderloin. | |
| Barbecued Elephant Garlic | Christopher Ranch | Barbecued Elephant Garlic is a formulation that produces a garlic garnish that can be placed on meats and other entrees. | |
| Barbecued Garlic Shrimp | Christopher Ranch | Barbecued Garlic Shrimp is a formulation that produces a sweet garlic shrimp dish. | |
| Basic Marinara | Christopher Ranch | Basic Marinara is a formulation that produces a garlic marinara dipping sauce. | |
| Basil and Garlic Stuffed Sea Scallops | Christopher Ranch | Basil and Garlic Stuffed Sea Scallops is a formulation that produces a zesty stuffed sea scallop dish. | |
| BBQ & Garlic Crusted Roast Sirloin with Wine Gravy | Christopher Ranch | BBQ & Garlic Crusted Roast Sirloin with Wine Gravy is a formulation that produces a garlic crusted roasted sirloin in a sweet wine sauce. | |
| BBQ Beef Sandwiches | Christopher Ranch | BBQ Beef Sandwiches is a formulation that produces a savory beef sandwich with barbecue sauce. | |
| BBQ Garlic | Christopher Ranch | BBQ Garlic is a formulation that produces a garlic garnish for meats and other entrees. | |
| BBQ Pork Chops Marinade | Christopher Ranch | BBQ Pork Chops Marinade is a formulation that produces a barbecued pork chop and marinade. | |
| BBQ Quail | Christopher Ranch | BBQ Quail is a formulation that produces a savory barbecued quail dish. | |
| BBQ Rib Marinade | Christopher Ranch | BBQ Rib Marinade is a formulation that produces a marinade to be used for barbecued ribs. | |
| Beef and Almond Stuffed Poblanos with Salsa Verde | Christopher Ranch | Beef and Almond Stuffed Poblanos with Salsa Verde Beef is a formulation that produces a stuffed pepper with a sweet salsa. | |
| Beef and Barley Soup | Christopher Ranch | Beef and Barley Soup is a formulation that produces a savory beef and barley soup. | |
| Beef with Balsamic Onion Reduction | Christopher Ranch | Beef with Balsamic Onion Reduction is a formulation that produces a beef dish with an onion sauce. | |
| Beer Braised Rabbit | Christopher Ranch | Beer Braised Rabbit is a formulation that produces a rabbit braised in a beer marinade. | |
| Belluli Chutney | Christopher Ranch | Belluli Chutney is a formulation that produces a belluli soup. | |
| Black Bean Chili | Christopher Ranch | Black Bean Chili is a formulation that produces a savory black bean chili. | |
| Black-Eyed Peas Salad | Christopher Ranch | Black-Eyed Peas Salad is a formulation that produces a salad consisting of black eyed peas and other ingredients. | |
| Braised Asparagus and Cippolline Onions with Pancetta and Balsamic Butter | Christopher Ranch | Braised Asparagus and Cippolline Onions with Pancetta and Balsamic Butter is a formulation that produces an asparagus and onion dish in butter sauce. | |
| Braised Beef with Brandy and Mustard | Christopher Ranch | Braised Beef with Brandy and Mustard is a formulation that produces a beef dish in a brandy mustard sauce. | |
| Braised Breast of Veal with Onions and Herbs | Christopher Ranch | Braised Breast of Veal with Onions and Herbs is a formulation that produces a veal breast with onions and herbs. | |
| Braised Chicken in Pumpkin Seed Mole Verde | Christopher Ranch | Braised Chicken in Pumpkin Seed Mole Verde is a formulation that produces a savory chicken in a mole verde sauce. | |
| Braised Chicken with Shallots | Christopher Ranch | Braised Chicken with Shallots is a formulation that produces a braised chicken and shallot dish. | |
| Braised Chuck Roast | Christopher Ranch | Braised Chuck Roast is a formulation that produces a oven roasted chuck roast. | |
| Braised Duck with Wine | Christopher Ranch | Braised Duck with Wine is a formulation that produces a roast duck in a wine sauce. | |
| Braised Monkfish | Christopher Ranch | Braised Monkfish is a formulation that produces a braised casserole in a white wine sauce. | |
| Braised Pomegranate Chicken | Christopher Ranch | Braised Pomegranate Chicken is a formulation that produces a braised chicken with pomegranate. | |
| Braised Short Ribs | Christopher Ranch | Braised Short Ribs is a formulation that produces a savory braised short rib meal. | |
| Brazilian Garlic Soup | Christopher Ranch | Brazilian Garlic Soup is a formulation that produces a savory garlic soup. | |
| Breaded Pork Chops | Christopher Ranch | Breaded Pork Chops is a formulation that produces baked and breaded pork chop. | |
| Brisket Braised in White Wine | Christopher Ranch | Brisket Braised in White Wine is a formulation that produces a braised brisket in a white wine sauce. | |
| Broccoli and Garlic Macaroni | Christopher Ranch | Broccoli and Garlic Macaroni (Refer to Formulation) | |
| Broccoli with Garlic and Soy Sauce | Christopher Ranch | Broccoli with Garlic and Soy Sauce is a formulation that produces a broccoli dish with a garlic and soy sauce. | |
| Broccoli with Toasted Garlic | Christopher Ranch | Broccoli with Toasted Garlic is a formulation that produces a boiled broccoli with sauteed garlic. | |
| Broiled Fish With Garlic | Christopher Ranch | Broiled Fish With Garlic is a formulation that produces a broiled fish with sauteed garlic. | |
| Broiled Steak With Garlic | Christopher Ranch | Broiled Steak With Garlic is a formulation that produces a broiled steak with sauteed garlic. | |
| Brussel Sprouts and Chestnuts in Brown Butter Sauce | Christopher Ranch | Brussel Sprouts and Chestnuts in Brown Butter Sauce is a formulation that produces brussel sprouts in a brown butter sauce. | |
| Brussel Sprouts with Red Wine, Shallots and Garlic | Christopher Ranch | Brussel Sprouts with Red Wine, Shallots and Garlic is a formulation that produces brussel sprouts in a red wine sauce with shallots and sauteed garlic. | |
| Brussels Sprouts with Maple Syrup and Shallots | Christopher Ranch | Brussels Sprouts with Maple Syrup and Shallots is a formulation that produces brussel sprouts made in a maple sauce. | |
| Butternut Squash Soup | Christopher Ranch | Butternut Squash Soup is a formulation that produces a soup made with butternut squash. | |
| Caesar Salad | Christopher Ranch | Caesar Salad is a formulation that produces a salad with a vinegar based dressing. | |
| Caesar Salad – Garlic Style | Christopher Ranch | Caesar Salad – Garlic Style is a formulation that produces a caesar salad with a garlic vinegar dressing. | |
| Calamares en su Tinta (Squid Stewed in Their Ink) | Christopher Ranch | Calamares en su Tinta (Squid Stewed in Their Ink) is a formulation that produces a squid stew that is cooked in its ink. | |
| Calamari, Festival Style | Christopher Ranch | Calamari, Festival Style is a formulation that produces a stewed calamari dish. | |
| Calamari, Scungili and Shrimp Salad Recipe | Christopher Ranch | Calamari, Scungili and Shrimp Salad Recipe is a formulation that produces a mixed seafood salad. | |
| Caldo de Res | Christopher Ranch | Caldo de Res is a formulation that produces a meat and potato stew. | |
| Caramelized Mango Garlic Sauce | Christopher Ranch | Caramelized Mango Garlic Sauce is a formulation that produces a thick mango sauce to top meats and other entrees. | |
| Caramelized Vegetables | Christopher Ranch | Caramelized Vegetables are a formulation that produces sauteed vegetables in garlic sauce. | |
| Carciofi with Mint and Garlic | Christopher Ranch | Carciofi with Mint and Garlic is a formulation that produces a boiled artichoke with mint and garlic. | |
| Carmelized Garlic and Garlic Oil | Christopher Ranch | Carmelized Garlic and Garlic Oil is a formulation that produces a sauteed garlic in garlic oil. | |
| Cedar Plank Salmon with Orange Muscat Beurre Blanc | Christopher Ranch | Cedar Plank Salmon with Orange Muscat Beurre Blanc is a formulation that produces a smoke salmon in a garlic sauce. | |
| Chargrilled Oysters | Christopher Ranch | Chargrilled Oysters is a formulation that produces oysters cooked on a charcoal bbq pit. | |
| Cheese Fondue | Christopher Ranch | Cheese Fondue is a formulation that produces a cheese fondue for dipping breads and meats. | |
| Cherry Tomato and Garlic Bread Soup | Christopher Ranch | Cherry Tomato and Garlic Bread Soup is a formulation that produces a soup made of tomatoes and served with garlic bread. | |
| Chicken and Apples | Christopher Ranch | Chicken and Apples are made by In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to ...veja mais Chicken and Apples are made by In small bowl, combine thawed orange juice concentrate (do not use regular orange juice!), marjoram, and nutmeg. Place onions and garlic in bottom of 3-4 quart slow cooker. Dip each chicken breast into the orange mixture to coat and place in crockpot over onions.;Pour any remaining orange juice mixture over the chicken. Cover and cook on low for 6-7 hours until chicken is almost cooked. ;Add apples and cook one hour longer on low until apples are tender and chicken is thoroughly cooked. Mix together water and cornstarch in a small bowl and stir into the juices in saucepan. Cover and cook on high heat, stirring occasionally, until sauce is thick and bubbly, 20-30 minutes. ;Serve the sauce over the chicken and apples. veja menos | |
| Chicken and Garlic Potatoes | Christopher Ranch | Chicken and Garlic Potatoes is prepared by placing potatoes and onion in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Combine tarragon, sage, salt if desired and pepper. Sprinkle over chicken. Cut the top off the garlic bulb (the end th...veja mais Chicken and Garlic Potatoes is prepared by placing potatoes and onion in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Combine tarragon, sage, salt if desired and pepper. Sprinkle over chicken. Cut the top off the garlic bulb (the end that comes to a closed point) so each clove is exposed. Place cut side up in the baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350 degrees F for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft. Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes, gently squeezed garlic into a small bowl and lightly mash. Toss garlic with potatoes and onion, arrange around chicken. veja menos | |
| Chicken and Garlic Stew | Christopher Ranch | Chicken and Garlic Stew is prepared by placing olive oil in heavy pot with a tight cover. Starting with garlic, add all ingredients (except wine). Pour wine over all cover tightly and cook at 375 degrees for 1.20 hours. | |
| Chicken and Lobster Pot Pie | Christopher Ranch | Chicken and Lobster Pot Pie is made by cooking the lobster. Remove meat from shells. Cut into large bite size pieces. Reserve in the refrigerator until needed. Cut the chicken into 1 to 2-inch pieces. Season with salt and pepper. Lightly dust with flour. ...veja mais Chicken and Lobster Pot Pie is made by cooking the lobster. Remove meat from shells. Cut into large bite size pieces. Reserve in the refrigerator until needed. Cut the chicken into 1 to 2-inch pieces. Season with salt and pepper. Lightly dust with flour. In a large skillet, heat 2 tablespoons oil. Over high heat, saute the chicken until golden in color, about 5 minutes. Remove chicken and transfer to a plate. Add the remaining 2 tablespoons oil and 2 tablespoons butter. Over medium heat, saute the potatoes, pearl onions, and carrots for 1 to 2 minutes. Add garlic, red pepper flakes, thyme, and bay leaf. Continue to saute until vegetables are glazed, about 2 to 3 minutes. Deglaze with white wine and reduce by half. Add the tomato paste, chicken stock, and 1 cup cream. Bring to a boil, and reduce by half. Add the reserved chicken and lobster pieces. Continue to cook and stir until well incorporated. Season to taste with salt and pepper. Stir in peas. Transfer mixture into 4 soup bowls or 2-cup ramekins and allow to cool. Preheat oven to 400 degrees F. Roll out puff pastry into 1/4-inch thickness. Measure diameter of serving bowls. Cut 4 circles of puff pastry at least 1-inch bigger than diameter of serving bowls. Please refer to pdf for entire recipe. veja menos | |
| Chicken Cacciatore | Christopher Ranch | Chicken Cacciatore is made by placing all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. | |
| Chicken Chowder | Christopher Ranch | Chicken Chowder is made by combining all ingredients except dried potato flakes and cheese in slow cooker. Cover and cook on low for 5-6 hours or until potatoes are tender and chicken thoroughly cooked. Add potato flakes and stir well to combine.;Cook mix...veja mais Chicken Chowder is made by combining all ingredients except dried potato flakes and cheese in slow cooker. Cover and cook on low for 5-6 hours or until potatoes are tender and chicken thoroughly cooked. Add potato flakes and stir well to combine.;Cook mixture on high, uncovered, for 5-10 minutes or until chowder has thickened and dried potato flakes have dissolved. Top each serving with cheese. veja menos | |
| Chicken Curry | Christopher Ranch | Chicken Curry is made by placing the garlic and ginger and 1/4 cup water in a blender and puree until smooth. Set aside. Place a large saute pan or Dutch oven over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the ci...veja mais Chicken Curry is made by placing the garlic and ginger and 1/4 cup water in a blender and puree until smooth. Set aside. Place a large saute pan or Dutch oven over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the cinnamon stick, cloves, cardamom and peppercorns and fry until they pop and are very aromatic, about 20 seconds. Add the onion and saute, stirring often, until well softened and golden brown, about five minutes. Add the ginger/garlic paste, ground spices, salt, cayenne to taste, and yogurt and saute, stirring constantly, until oil turns orange and begins to separate, most of the liquid evaporates and the color darkens, about five minutes longer. Lay the chicken in the pan. Add the tomato, jalapeno, raisins and 1-1/2 cups water. Bring to a lively simmer, cover and cook 20 minutes, adjusting the heat to maintain the simmer. Add the cauliflower, turn the chicken pieces and continue to simmer until the chicken is very tender, about 15 minutes longer. Taste for seasoning, adding salt if needed. Sprinkle with chopped cilantro and serve immediately. veja menos | |
| Chicken Mangalorean | Christopher Ranch | Chicken Mangalorean is made by combining the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger...veja mais Chicken Mangalorean is made by combining the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally. Add the chicken and stir. Cook 15 minutes uncovered, stirring occasionally. Cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes. Meanwhile, heat the remaining 1 1/2 teaspoons oil in a skillet over high heat until very hot. Add the mustards seeds (be careful – they’ll pop out the skillet), chiles and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away. The chiles should also turn black. Cook no more than 3 minutes. Pour this mixture into the chicken. Simmer 5 minutes longer and serve. veja menos | |
| Chicken Teriyaki | Christopher Ranch | Chicken Teriyaki is prepared by bringing water to boil in sauce pan. Reduce heat. Simmer for 5 minutes just until infuse flavor. Soak bamboo skewers for 30 minutes. Cut 8 chicken breasts in strips and marinade in teriyaki sauce for 2 hours. Skew chicken a...veja mais Chicken Teriyaki is prepared by bringing water to boil in sauce pan. Reduce heat. Simmer for 5 minutes just until infuse flavor. Soak bamboo skewers for 30 minutes. Cut 8 chicken breasts in strips and marinade in teriyaki sauce for 2 hours. Skew chicken and place on medium-high oiled grill until golden and chicken is cooked through. About 3 minutes per side, depending on size of your chicken. veja menos | |
| Chicken with Pomegranate-WIne Sauce | Christopher Ranch | Chicken with Pomegranate-WIne Sauce is made by a series of steps. For the sauce: Sauté the shallots, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to turn golden. Stir in the wine, bring to a boil, an...veja mais Chicken with Pomegranate-WIne Sauce is made by a series of steps. For the sauce: Sauté the shallots, lightly seasoned with salt and freshly ground black pepper, in olive oil until they soften and start to turn golden. Stir in the wine, bring to a boil, and cook until the wine is reduced by half. Add the chicken stock, pomegranate juice, and bay leaf. Bring to a boil, turn the heat to medium, and cook until the sauce is reduced to 1 cup, and is slightly syrupy. (I made the sauce ahead to this point.) Just before serving, warm up the sauce. When the sauce is hot, turn off the heat and whisk in the butter, 1 Tbsp. at a time. For the chicken: Wash the chicken breasts, and dry them well. Remove the “fillet” from each breast, and cut the rest into two slices by holding the pieces flat with one hand and cutting parallel to the cutting board. Pound the sliced chicken pieces, including the fillets, between pieces of waxed paper or plastic wrap until they are 1/4” thick. Cut the pounded chicken into approximately 3” pieces. Season both sides with salt and freshly ground black pepper. (The chicken may be prepared ahead to this point and refrigerated until ready to cook). Heat the butter in a frying pan until it just starts to bubble. Quickly cook the chicken pieces until they are lightly browned and cooked through. Cook the chicken in batches, being careful not to crowd the pan, or the chicken will steam rather than brown. When all the pieces are done, quickly toss in the frying pan. veja menos | |
| Chimichurri Sauce for Steaks | Christopher Ranch | Chimichurri Sauce for Steaks is made by in a blender, combining all of the ingredients until well mixed but not pureed. The sauce is best if used immediately but will keep for couple days in the refrigerator. Use on grilled meats, such as T-bone, porterho...veja mais Chimichurri Sauce for Steaks is made by in a blender, combining all of the ingredients until well mixed but not pureed. The sauce is best if used immediately but will keep for couple days in the refrigerator. Use on grilled meats, such as T-bone, porterhouse, or skirt steak. veja menos | |
| Chinese Six Spice Marinade | Christopher Ranch | Chinese Six Spice Marinade is prepared by combining all ingredients and mixing well. Ideal for beef or poultry. Make a day in advance. | |
| Chipotle BBQ sauce | Christopher Ranch | Chipotle BBQ sauce is made by heating oil in saucepan over med heat. Add onion and shallot, sautee about 4 min until soft. Add tomato paste, stir 2 min. Add garlic, stir for another 2 min. Add wine and chipotle, simmer 2 min. Add remaining ingredients, si...veja mais Chipotle BBQ sauce is made by heating oil in saucepan over med heat. Add onion and shallot, sautee about 4 min until soft. Add tomato paste, stir 2 min. Add garlic, stir for another 2 min. Add wine and chipotle, simmer 2 min. Add remaining ingredients, simmer 15 min, stirring often. Season with salt and pepper. Remove from heat and cool slightly. veja menos | |
| Chipotle Tamale Pie | Christopher Ranch | Chipotle Tamale Pie is made by preheating oven to 400 degrees. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook ...veja mais Chipotle Tamale Pie is made by preheating oven to 400 degrees. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer. Combine the cornbread mix with milk and egg and bake according to the manufacturer’s instructions. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving. veja menos | |
| Chipotle Turkey Burgers | Christopher Ranch | Chipotle Turkey Burgers are made by first preparing the grill, combine turkey, garlic, shallot, and cilantro in a bowl and mix gently by hand. Shape meat into 4 equal patties. Sprinkle both sides with salt and pepper. Grill burgers for 5-8 minutes per sid...veja mais Chipotle Turkey Burgers are made by first preparing the grill, combine turkey, garlic, shallot, and cilantro in a bowl and mix gently by hand. Shape meat into 4 equal patties. Sprinkle both sides with salt and pepper. Grill burgers for 5-8 minutes per side, or until cooked through. When burgers are almost done grilling, place a slice of cheese on each to melt as the burgers finish. Place buns on grill, cut side down, to toast. Remove when browned. Serve the grilled patties on toasted buns and dress up with the tomato, onion, and arugula. veja menos | |
| Chop Suey | Christopher Ranch | Chop Suey is made by preheating the oven to 375 degrees. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and re...veja mais Chop Suey is made by preheating the oven to 375 degrees. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve. In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins. veja menos | |
| Chorizo Pasta Salad | Christopher Ranch | Chorizo Pasta Salad is made by cooking pasta according to package directions. Drain and rinse. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook...veja mais Chorizo Pasta Salad is made by cooking pasta according to package directions. Drain and rinse. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook 1 minute. Remove from heat. Put vinegar in a medium serving bowl. Whisk in oil in a steady stream until incorporated. Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta. Chill until serving. Top with queso fresco and serve. veja menos | |
| Chorizo Toluqueno | Christopher Ranch | Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the othe...veja mais Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the other side. Cool and transfer to a coffee grinder reserved for grinding spices. Add the coriander, cinnamon stick, clove, oregano, and peppercorns. Pulverize the spices and sift through a medium-mesh sieve into a large bowl. Add the nutmeg, ginger, paprika, an salt, then stir in the garlic and vinegar. Set up a meat grinder fitted with the coarse grinding plate and the sausage stuffing attachment, or use a sausage-stuffing funnel for the stuffing procedure. Mix together the pork fat, loin, and shoulder and run them through the grinder into the bowl with the spices. Mix the meat and the seasonings briefly but thoroughly with your hands. Cover and refrigerate overnight. If the castings were packed in salt, rinse them for an hour before using. Run water from the tap through each length of casing to check for leaks; either cut the casing where it leaks or discard the piece (to be useful, a casing should be at least 30 inches long wit no leaks). Thread one end of a piece of casing over the suffer or the funnel mouth, pushing it all the way on but leaving a 3-inch overhang for tying off. Begin feeding the sausage meat through; when it first comes out, clamp off the end so that the sausage expands to a 1-inch diameter. veja menos | |
| Chunked Veal Ragout | Christopher Ranch | Chunked Veal Ragout is made by browning chunks of meat in butter until they absorbe juice. Add the garlic, pearl onions on which you leave one layer of red skin. Brown them as well for 5 minutes. Add pepper, red pepper, vinegar, allspice, cinnamon, salt a...veja mais Chunked Veal Ragout is made by browning chunks of meat in butter until they absorbe juice. Add the garlic, pearl onions on which you leave one layer of red skin. Brown them as well for 5 minutes. Add pepper, red pepper, vinegar, allspice, cinnamon, salt and 4 glasses of water. Cook on medium heat for about 3 hours. Serve with rice. veja menos | |
| Cincinnati-Style Chili | Christopher Ranch | Cincinnati-Style Chili i smade by in a large pot heating the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder,...veja mais Cincinnati-Style Chili i smade by in a large pot heating the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. ;Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper. Serve the chili over cooked spaghetti with the traditional accompaniments. veja menos | |
| Cinco de Mayo Chicken Enchiladas | Christopher Ranch | Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican s...veja mais Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. veja menos | |
| Cinco de Mayo Chunky Guacamole | Christopher Ranch | Cinco de Mayo Chunky Guacamole is made by halving and pitting the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together ...veja mais Cinco de Mayo Chunky Guacamole is made by halving and pitting the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving. veja menos | |
| Cinco de Mayo Homemade Tamales | Christopher Ranch | Cinco de Mayo Homemade Tamales (Refer to Formulation). | |
| Cippolline Onion Relish | Christopher Ranch | Cippolline Onion Relish is made by blanching onions, drop into boiling water and continue cooking until the water returns to a boil. Cook 1 minute, then drain and chill. Peel by cutting the root end of the onion off and slipping the peel down the sides. Y...veja mais Cippolline Onion Relish is made by blanching onions, drop into boiling water and continue cooking until the water returns to a boil. Cook 1 minute, then drain and chill. Peel by cutting the root end of the onion off and slipping the peel down the sides. You should be left with the onion whole, the layers held together just above where the root was trimmed. Preheat oven to 275 degrees. Stir together vinegar, wine and brown sugar. In a nonreactive roasting pan, combine onions, cinnamon stick, garlic, golden raisins, bay leaf and cloves. Pour sugar mixture over onions, cover tightly with aluminum foil and roast 2 hours. Remove foil and continue cooking 10 minutes longer or until half the liquid evaporates. Cool and store in a covered container in the refrigerator. Remove bay leaf and whole cloves before serving. veja menos | |
| Citrus and Herb-Marinated Turkey Tenderloins | Christopher Ranch | Citrus and Herb-Marinated Turkey Tenderloins are made by combining 2/3 cup of the olive oil and capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt and pepper in a small bowl. Tenderize both sides of the turkey tenderloins with a fork, pierc...veja mais Citrus and Herb-Marinated Turkey Tenderloins are made by combining 2/3 cup of the olive oil and capers, garlic, lemon juice, thyme, rosemary, sage, paprika, salt and pepper in a small bowl. Tenderize both sides of the turkey tenderloins with a fork, piercing the meat all the way through about 10 times per side. Place the turkey in a large resealable food-grade plastic bag or large bowl and add the marinade. Make sure the turkey is coated on all sides. Marinate in the refrigerator for at least 1 hour and up to 3 hours In a large skillet, heat the remaining 3 tablespoons oil over medium-high heat. Carefully add the turkey tenderloins and cook 4 minutes, or until brown. (The oil may splatter when you add the turkey to the skillet.) Flip the turkey and cook for another 4 minutes. Reduce the heat to medium-low, flip the turkey again and cook, covered 5 to 8 minutes, until a meat thermometer inserted in the thickest part of the turkey reads 165 degrees. Serve. veja menos |
