- medium potato
- small onion
- corn oil
- regular-size flour tortillas
- shredded Monterey Jack cheese
- Salsa
Prevent the eggs from scrambling by being careful not to heat the egg mixture too rapidly. Eat this dish immediately to enjoy its velvety creaminess; if it stands, the sauce can become too thick.
- uncooked spaghetti
- egg substitute
- evaporated fat-free milk
- chopped onion
- dry vermouth
- finely chopped fresh flat-leaf parsley
Use regular lite syrup and add more pecans to the batter.
- baking powder
- pumpkin-pie spice
- fat-free milk
- packed dark brown sugar
- vanilla extract
This makes a chunky sauce; if you prefer a smoother consistency, you can puree the sauce in a food processor with one tablespoon water. Make-ahead tip: Prepare the sauce a day or two ahead and refrigerate it, or make a double batch and freeze the extra for up to one month.
- finely chopped onion
- white wine
- tomato paste
- dried oregano
- chopped fresh basil
This recipe goes with Herbed Focaccia, Three-Cheese Pizza Bianca, Tomato-and-Basil Pizza, Two-Cheese Oregano Bread, Sausage, Fennel, and Provolone Calzones, Shrimp-and-Prosciutto Calzones
- dry yeast
Great for company! Used brown jasmine instead of regular. Use less liquid to cut down rice time.
- coarsely ground black pepper
- dark brown sugar
- low-sodium soy sauce
- diagonally sliced green onions
- jasmine rice
- coconut milk
- sliced green onions
- garlic
- black olives
- capers
- Olive oil
- Salt
- vegetable oil
- toasted sesame oil
- soy sauce
- sugar
- hot chili paste
- soy sauce
- rice vinegar
- toasted sesame oil
- Chinese yellow mustard
- chili paste
- oil
- soy sauce
- Red pepper flakes