a large stock pot, heat olive oil and saute onion and celery until translucent. Add chicken broth, salt, pepper, cinnamon, nutmeg, sage, squash, apples and parsnip. Simmer for 45 minutes or until th ...
Adjust oven rack to lower-middle position and heat to 350\u00b0FPlace 1 tablespoon butter into each of 6 (12 ounce) ramekins. Set ramekins on a baking sheet and place in oven to melt butter.Whisk fl ...
Preheat the oven to 350\u00b0F (180\u00b0C) and lightly grease 2 oven trays. Clean the eggplants, peel them and slice them into disks. Lightly drizzle with olive oil and bake them for 45 min until g ...
dice all veggies, add to drained corn and peas.combine together oil, sweetner, and vinegar.combine all ingredients in large bowl, mix completely refrigerate and serve chilled! ...
Cream butter and brown sugar; mix in egg.Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.Fold in rhubarb and berries.Mix nuts, sugar, cinnamon and butte ...
Preheat oven to 350 degrees and prepare an 8 inch casserole dish.In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.In a blender or food process ...
In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.Cover& cook on low 8 hours or until lentils are tender.Remove beef from bones, shred and and return to pot.Add shredded ...
Warm oil over medium-high heat. Add onions, celery, green peppers, and garlic. Cook 4-5 minutes.Stir in salsa, tomato sauce, bulgur, thyme, cayenne, and 1/4 c veggie broth. Bring to a boil, then red ...
In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minute ...
In a large saucepan, cook the ham, onion, green pepper, and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce, and water. Bring to a boil.Stir in remaining ingredients ...