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Simple Ingredients Made Spectacular

Simple Ingredients Made Spectacular


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It's easy to sometimes get wrapped up in the idea of making fancy and complicated recipes, especially to impress friends and family. What home cook doesn't want to show off how much they know or what they're capable of?

Sometimes, though, it's the simplicity of a dish and the key ingredients that are highlighted that really showcases a cook's talents. Take the sweet potato, for example. An oddly shaped root vegetable with a somewhat grimy exterior. But shave off that skin, cut it into wedges, toss it with some earthy cinnamon, and you've got a killer side dish on your hands. What was once so simple is easily transformed into something fabulous.

This week we've done just that with numerous ingredients. Spinach becomes a lovely and refreshing salad once wilted with hot oil and mushrooms. Artichokes are quickly grilled and take on a lovely charred exterior. Cauliflower florets become a healthier version of mashed potatoes and are topped with nutty shavings of Parmesan.

If there's any lesson to be learned today, it's that almost any fresh ingredient can be turned into a tasty and satisfying dish with minimal effort — you just need to learn a few tricks. To learn some, try preparing some of the recipes below and then hopefully you'll be inspired to make some simple and delicious recipes of your own.

Squash can be intimidating. OK, steam it and serve it as a purée, or peel, cube, and roast it until crispy in the corners, tender inside, and with a rich caramelized exterior...

— Allison Beck

Here's a quick and easy appetizer for two, or a light meal for one...

— Will Budiaman

It is essential to have healthy alternatives to favorite junk foods (ahem, french fries) in your recipe repertoire...

— Maryse Chevriere

This dish is a great alternative for mashed potatoes, with a significantly lighter calorie count and the same comforting quality...

— Molly Aronica

Roasting garlic is my new favorite go-to for dinner parties. It's easy to do, especially when you're already roasting something in the oven...

— Yasmin Fahr

If you're looking for a hearty appetizer that's still refreshing and healthy, you can't go wrong with beets and hearts of palm...

— Ali Rosen

Cleanses, diets, and fasts are just not for me...

— Terri Ciccone


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Recipe Summary

  • 3 cups water
  • 1 cup uncooked wild rice
  • 3 cups cooked, cubed chicken breast meat
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 1 onion, chopped
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup mayonnaise
  • 1 cup water chestnuts, drained and chopped
  • salt and pepper to taste

Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.

Bake in the preheated oven for 25 to 30 minutes, or until heated through.


Watch the video: Ρεσιτάλ Τάκη Τσουκαλά. Αλ Τσαντίρ (July 2022).


Comments:

  1. Filmer

    In it something is. I agree with you, thanks for an explanation. As always all ingenious is simple.

  2. Epopeus

    well what can you say ...



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