Combine the first six ingredients.Cut in butter until crumbly; set aside.In a mixing bowl, cream shortening and sugar.Beat in eggs, one at a time.Beat in squash and vanilla.Combine dry ingredients; ...
In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth.Simmer covered for 25 minutes. With a stick blender, puree the vegetab ...
Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes.Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more.Add bea ...
Preheat oven to 375 degrees.Cook rice.Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl.Line 9\"x13\" glass baking dish with half of salsa.Fill 4 tortillas with filling mixt ...
In a large pan over medium high heat, cook onion, green pepper and celery in olive oil until partially tender.Add beef; fry until slightly browned.Add tomatoes, juice, and chili powder.Add salt, sug ...
Start the preparation the day before serving.Preheat the oven to 425F degrees.Lightly coat a baking sheet with olive oil.Remove the stem end from each eggplant.Slice the eggplants on the bias into 1 ...
In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil.Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS!D ...
Boil water, butter and salt in saucepan.Add flour all at once; stir until smooth ball forms.Remove from heat; let stand 5 minutes.Add eggs one at a time.Beat well with a wooden spoon after each one; ...
Saute carrots, onion, celery and garlic in butter until tender. Whisk flour into sauteed vegetables and allow to cook for 1 minute while whisking constantly.Add beer to vegetable/flour mixture and w ...
Cook vegetables, including frozen artichoke hearts if used, in water until soft, approx 10-12 minutes.Drain.In blender, puree cooked vegetables (add canned artichoke hearts here, if used) and option ...