Ingredients 1-1/2 pounds Brussels sprouts 2 cloves garlic 1/4 cup balsamic vinegar salt and pepper 2 tablespoons olive oil 1 medium onion, sliced 2 tablespoons butter Preparation Trim stems and limp leaves from the sprouts. Blanch sprouts in boiling water to cover about 5 minutes. Drain and rinse in cold water. Heat a large skillet and add olive oil, garlic and onion. Saute a few minutes until sprouts become tender or cooked to your liking....
Ingredients ¾ cup wild rice 4 tablespoons extra-virgin olive oil Salt 1 small head of garlic 1 large butternut squash, peeled, seeded, and cut into ½-inch slices Black pepper 1½ pounds collard greens Oil for greasing the pan 8 ounces Gruyere cheese, grated ½ cup chopped hazelnuts Preparation Put the wild rice in a medium saucepan with 3 cups water, 1 tablespoon olive oil, and a large pinch of salt. Cover and bring to a boil over high heat....
Ingredients 1 1/2-2 lbs chicken breast cubed into 1/2 inch pieces. 12 oz package of frozen crawfish tails, thaw according to package. For better crawfish flavor use 3 lbs of freshly boiled spicy crawfish. Just peel the tails and keep about 10 heads to flavor sauce. Remove the legs off of the heads but keep claws on. Canned and sliced mushrooms. About 13oz. For better flavor use mushrooms boiled with the crawfish....
Ingredients 4 tablespoons olive oil, divided 1 large onion, minced 4 clove garlic, minced 6 potatoes, peeled and thinly sliced 2 quarts cold water (substitute chicken stock for more flavour) 6 ounces chorizo, thinly sliced 2 1/2 teaspoons salt ground black pepper to taste 1 pound kale, rinsed and julienned Preparation In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more....
Ingredients 4 cups Penne Pasta Uncooked large-sized shrimp, with or without tail on (32-count) 1/2 sweet vidalia onion chopped into small pieces 4 garlic cloves minced 1 cup of white wine (such as a pinot grigio or chardonnay) Juice of one lemon 1/4 cup sundried tomatoes diced 1/4 cup Bertolli Extra Virgin Olive Oil 1/2 cup Bertolli Mediterranean Olive or Five Cheese Tomato Sauce 1/4 cup of heavy cream (optional)...
Ingredients Canola oil for frying 2 tablespoons sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 apples, peeled, chopped in 1-inch pieces 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count) Caramel sauce and whipped cream for garnish Preparation Fill 4-quart Dutch oven one-third full with canola oil. Heat oil over medium heat to about 350°F. In medium microwavable bowl, stir together sugar, cinnamon and nutmeg....
Ingredients One medium onion Five or six canned tomatillos, drained Several cloves of garlic, peeled and coarsely chopped 1/4 cup toasted pine nuts or pumpkin seeds 1 or 2 tablespoons canned green chilis, or 1 small jalapeno, with or without seeds (seeds add a LOT of heat) Kosher salt Freshly cracked pepper 1 or 2 tablespoons vegetable oil 4-6 cups chicken broth. 1 28oz can of white or golden hominy...
Ingredients Casserole: 1 bag Ore-Ida Country Style Hash Browns (31 oz. or less for creamy variation) 1 can cream of chicken soup 2 c. sour cream 1 1/2 tsp. salt 1/4 tsp. pepper 3 green onions,chopped 2 c. grated cheddar cheese Topping: 1/4 c. butter or margarine, melted 2 c. crushed corn flakes Preparation Mix soup, sour cream, salt, pepper, green onions, and cheese in a large mixing bowl. Add grated potatoes and stir to combine....
Ingredients 1 lb ground turkey or chicken 1 lb pasta (whole wheat ziti or rotini work best) 1 cu. chunky vegetable tomato sauce 1/2 cu. water handful mozzarella handful white cheddar Preparation in a cast iron skilletcoat bottol of pan with thin layer of olive oil then brown the meat in the skillet boil pasta in separate pot according to instructions on package, cook al dente. when meat is brown add sauce and water to skillet, let simmer on low heat covered until pasta is ready to add...
Ingredients 2 Small Red Onions 2 tbsp Balsamic 1 tbsp Pomegranate Molasses 3 tbsp Lemon Juice 1-2 cups Cooked Bulgur Handful of Dried Blue Berries Pomegranate Seeds Chopped Walnuts Handful of Chopped Cilantro Handful of Chopped Basil Preparation To cook the bulgur, place it in a bowl, cover with boiling water and cover with some foil until the liquid is absorbed, about 30 minutes. Set aside to cool then keep in the fridge....
Ingredients 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup mashed bananas (3 medium sized bananas) 4 tablespoons buttermilk 1/2 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda Preparation Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. I used a mini loaf pan and a 8 1/2 X 4 1/2 loaf pan....
Ingredients 1 c cornmeal 1/2 c unbleached flour 1/2 tsp salt 2 tbsp brown sugar 2 tsp baking powder 1 egg 1/4 yogurt 1 1/2 c buttermilk (can sub yogurt and milk for buttermilk) 1 tbsp melted butter or oil optional: 1 c blueberries Preparation stir dry ingredients together in a bowl. in separate bowl beat egg and stir in remaining ingredients except blueberries. combine wet and dry stirring gently together....
Ingredients 12 slices good quality white bread 3 tablespoons olive oil 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 bag (7.2 oz) Caesar salad kit 1/4 cup pine nuts, toasted 1/4 cup Parmesan cheese Preparation Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray. Remove crusts from bread. Roll bread slightly with rolling pin. In small bowl, mix together olive oil, basil, garlic powder and salt....
Ingredients 3 capsicum 3 tbspn aata Preparation Cut capsicum in bite size squares. Do phodni to capsicum. After it’s fully cooked slowly keep adding aata. Then cover and put a wati of water on top so temp doesn’t rise too much. Lower heat.
Ingredients 1 tablespoon caraway seeds 3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 6 tablespoons unsalted butter, at room temperature 3/4 cup skim milk 1 large egg, lightly beaten Preparation Preheat oven to 375 degrees. Lightly grease a 9 by 5-inch loaf pan or coat with nonstick spray; set aside. Put caraway seeds in a small skillet; toast over medium heat for 2 to 3 minutes, until aromatic....
Ingredients 4 cups finely shredded Chinese (napa) cabbage 3/4 cup shredded carrot 1/2 cup chopped celery 1/3 cup rice vinegar 3 tablespoons sugar 3 tablespoons light sesame or vegetable oil 1 tablespoon soy sauce Preparation In large serving bowl, combine cabbage, carrot and celery. In small bowl, combine vinegar, sugar, oil and soy sauce; blend well. Drizzle dressing over salad; toss gently to mix.
Ingredients 3 tb Soy sauce 1 1/2 ts Ginger, grated 1/4 ts Salt 1 c Rice, cooked 2 1/2 c Carrot, shredded 1 Egg 1 tb Vinegar, rice 2 Garlic clove, minced 1 lb Turkey, ground 3/4 c Green onion, chopped 1/2 c Water chestnuts, chopped 2 tb Oil Preparation Mix together all ingredients except 2 c. of the carrots and the oil. Form 12 2-inch meatballs. Combine remaining carrots and oil....
Ingredients 12 cups sliced carrots 1/2 cup finely chopped pecans 2 tablespoons finely chopped onion 1 tablespoon butter or margarine, melted 1 cup maple-flavored syrup Preparation Place carrots in large saucepan or Dutch oven; add enough water to cover carrots. Cover; bring to a boil. Reduce heat to simmer. Cook 12 to 15 minutes or until tender. Drain. Meanwhile, place pecans in small nonstick saucepan; cook over medium-high heat for 3 to 5 minutes or until lightly browned, stirring constantly....
Ingredients Cauliflower Fritters 1 head cauliflower Salt 2/3 cup sifted cornstarch 2/3 cup flour 2 eggs 3 to 4 cups canola or grapeseed oil Prepared romesco or aioli sauce, for dipping, optional. Preparation Remove core from cauliflower, and separate into bite-size florets. Bring a large pot of salted water to a boil. Drop in florets, cook 1 minute, drain in a colander, and place under cold water to cool. Transfer to a towel to dry....
Ingredients 1/4 cup unsalted butter, softened 1/3 cup shredded Cheddar cheese 1 teaspoon chopped fresh dill weed Pinch of coarse sea salt Freshly ground black pepper, to taste Pinch of smoked paprika, if desired Preparation In small bowl, stir together all ingredients vigorously with fork until well blended. Use immediately or cover and refrigerate until ready to use.
