Ingredients 12 Prepared Matzah 1/2 Cup Chopped onion 1 Tbs butter plus additional butter or margarine for brushing matzot 5 boxes frozen spinach, squeezed dry. 1/2 Cup chopped fresh parsley (do not pack) 1/2 Cup chopped fresh dill (do not pack) 3/4 lb feta,crumbled 2 Eggs Salt to taste Pepper to taste Preparation Preheat oven to 400F. Saute onions in 1 tbs butter until soft. Mix together with spinach, parsley,dill, feta and eggs....
Ingredients mayo from the grocery store, 2. sweet pickle relish yellow mustard onion powder white wine vinegar garlic powder paprika. Preparation mix ingredients to suit your taste.
Ingredients ground beef parsley - to taste basil - to taste salt and pepper - to taste 1/2 c bread crumbs/pound of meat 1 egg per pound of meat 1 jar of favorite spaghetti sauce per pound of meatballs toppings - mozzarella, banana peppers, black olives etc. lettuce ribbons buns Preparation Mix the desired toppings and set aside. Take the ground beef and spread it lightly in a large baking pan....
Ingredients 1/2 cup pine nuts 1/3 cup sun dried tomatoes, reconstituted 1/2 cup celery, finely chopped 1 med onion, finely chpped 1/2 cup carrot, finely chopped 1 yellow or red bell pepper, finely chopped 1/2 cup parsley, chopped 2 garlic cloves, minced 1/2 cup fresh basil, chiffonade 1 tablespoon olive oil 1 tablespoon butter Preparation Boil water in preparation for making risotto. Toast pine nuts in a large skillet then set aside....
Ingredients 3 (11 ounce) cans Mexican-style corn 1 (4 ounce) can diced green chiles, drained 5 green onions, chopped 1 (8 ounce) container sour cream 1 jalapeno pepper, chopped 3/4 cup mayonnaise 10 ounces shredded Cheddar cheese Preparation In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.
Ingredients 2 ounces midori 2 ounces cream of coconut 4 ounces pineapple juice or 6 ounces colada mix blend with equal amount of crushed ice Preparation mix well
Ingredients 2 medium sized tomatillos, roasted 4 oz. Mexican Mole 1/4 cup warm water 1 1/4 cups chicken broth, divided* 2 tbsp. raisins 2 tbsp. olive oil 1 lb. thickly sliced chicken breast Preparation If making your own broth, do that first and set aside to cool. Roast tomatillos in broiler until blistered and slightly blackened, about 5 minutes. Set aside to cool. In small bowl, mix Savory Spice Shop’s Mexican Mole seasoning, 1/4 cup warm water and 1/4 cup chicken broth into a smooth paste....
Ingredients 2 teaspoons olive oil 1/2 pound sweet Italian sausage, casings removed 1 small yellow onion, finely chopped (about 3/4 cup) 1 can (14.5 ounces) low-sodium chicken broth 1 cup tiny uncooked pasta shells, such as conchigliette (about 4 ounces) 1 pound broccoli florets, cut into small pieces, stalks peeled and cut into 1/4-inch dice 1 can (14.5 ounces) diced tomatoes 3/4 teaspoon salt 1 small piece (2 ounces) Parmesan cheese, thinly shaved with a vegetable peeler...
Ingredients 2cups of coca 2cups of sugar 1&a half cups of milk you may add walnuts or pecons a half of cup is enough. Preparation mix your coca,suger,and milk into a med.size pot let it boil for a few mins.than start to beat it with a wooden spoon over the heat until it starts to get thick than butter a med.size dish and pour it onto that let it sit in the freezer until it get kind of heard than cut into squares and enjoy....
Ingredients 125g Butter 125g Raw sugar 2drops vanilla essence 3 eggs 125g SR Wholemeal Flour 250g fresh or frozen berries Sauce: 250g of berries 100ml of orange juice Preparation Cream sugar + butter + vanilla Add eggs, one at a time Fold in flour Pour mix into prepared flan tin Spread berries evenly over mix Bake in hot oven 180C for 50 minutes Sprinkle with icing sugar and serve with fresh berries and double cream or icecream....
Ingredients 1 can (15 ounces) tropical fruit salad, drained and finely chopped 3 tablespoons butter or margarine 1 package (10 1/2 ounces) mini-marshmallows 6 cups crisped rice cereal 48 currants or dried blueberries 10 licorice laces, any color Equipment: Paper towels Large pot Baking sheet Scissors Preparation Sandwich the fruit between 2 layers of paper towel and blot away as much moisture as possible. Melt butter in a large pot over medium heat....
Ingredients 4 cups sugar 8 tbsp. cocoa 1/4 tsp salt 2 cups milk 3/4 stick margarine 1 tsp vanilla handful chopped nuts (if desired) Preparation Mix together sugar, cocoa, and salt. Place on stove over medium heat.Add milk and margarine, stirring constantly. How to tell when it’s ready: “Drop in water- pick it up, it’s done. Can’t pick it up, it’s not” When fudge mixture is ready, add vanilla and beat with a spoon for 5 minutes....
Ingredients 1 Block of cream cheese 1 cup chopped green onions 1 jar pepper relish 1 cup honey roasted peanuts 1 box Wheat Thins Preparation Place room temperature block of cream cheese on a platter Pour the relish over it Add green peppers and peanuts Surround with wheat thins and stand back!
Ingredients CAKE: 1 cup sugar 12 large eggs 8oz shelled walnuts (or 16 oz unshelled) ICING: strong coffee (6 Tbsp. Instant coffee dissolved in 3 Tbsp. boiling water) confectiners’ sugar 1/2 lb unsalted butter (2 sticks) 1 Tbs vanilla extract 1-2 Tbs cognac (optional) Preparation 1.Separate the eggs. Combine yolks and sugar & mix in electric mixer until smooth, creamy and fluffy with no trace of sugar grains. Add ground walnuts and mix....
Ingredients 6 mangos 2 habanero peppers 2 jalapeno peppers 1 lrg. bermuda onion 1 red bell pepper 1 bunch cilantro the juice of 3 limes salt&pepper to taste Preparation peel magos and remove meat with paring knife then dice it along with the onion and both type of peppers. de-seed 1 of each leaving 2 whole, seeds will add an xtra kick!!!fine chop them-dice the red pepper-chop the cilantro-mix all ingredients in bowl -add lime juice mix again add S&P to taste…....
Ingredients 12 oz. farfalle (bow tie) pasta 4 T. olive oil, divided 6-8 large cloves fresh garlic, finely chopped 1/2 cup sun-dried tomatoes (packed in oil), drained and julienne cut 1/2 tsp. red pepper flakes 2 14-1/2 oz. cans fat free, reduced sodium chicken broth 1 10 oz. bag pre-washed spinach, stems removed and leaves torn into pieces 1/2 cup Kalamata olives, pitted and coarsely chopped 8 oz. feta cheese with garlic and herbs, crumbled...
Ingredients salsa 1 mango, peeled, pitted, diced (about 1 1/2 cups) 1 large avocado, peeled, pitted, diced 1 large shallot, chopped (about 1/4 cup) 1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons) 2 tablespoons finely chopped fresh mint 2 tablespoons fresh lime juice seafood 1/3 cup chopped shallots (about 2 medium) 1/4 cup fresh lime juice 1/4 cup tequila 2 garlic cloves, pressed 2 teaspoons ground cumin 1/3 cup plus 4 tablespoons olive oil, divided...
Ingredients 2 tablespoons arame, soaked in 1 cup filtered water in a small bowl 2 ½ cups water ½ medium onion, chopped into large pieces 1 tablespoon + 2 teaspoons extra-virgin olive oil 2 garlic cloves, thinly sliced 1 large or 2 small purple potatoes, thinly sliced crosswise ½ lb firm tofu, cut into 1" cubes 1/2 carrot, halved lengthwise, grated into long strips with veggie peeler 5 fresh shiitake mushrooms, stems discarded and caps thinly sliced...
Ingredients 1 cup yogurt 1 cup sliced cucumber 1/4 cup mint, chopped 3 tablespoons preserved lemon, minced, skin only Salt and freshly ground black pepper Preparation Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain. Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.
Ingredients eqv of 1 roasted chicken, or 4-5 breasts cooked and cubed - seasoned to taste 2 cans Cream of mushroom soup (I like to use 1 mushroom and 1 crm of chicken) 2 boxes of Uncle Bens (or farmhouse) wild rice - cooked per instruction 2 cans sliced water chestnuts - chopped 2 cups shredded cheddar cheese (add more if you wish) 1-2 cups either crushed croutons, bread crumbs, or crushed corn flakes (for the topping)...
