Cut zucchinis in half crosswise, then into fourths.Place zucchini in a 1 1/2 quart casserole dish, white side up.Sprinkle with salt, then Italian dressing and finally with the Italian seasoning Cove ...
Wash, drain and dry broccoli. Lightly steam.Drain and rinse under cold water.In a small bowl, combine cottage cheese, lemon juice, and mustard. Blend well.Serve as a dipping sauce with broccoli. ...
In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.Reduce heat to low and simm ...
Wash, and core tomatoes. I also like to cut the little \"nub\" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.Place whole tomatoes ...
Heat the olive oil in a large saucepan over high heat; saute the onions and green pepper until the onions are browned, about 8 minutes.Add the garlic and saute for 30 more seconds.Lower the heat to ...
Prepare a vinaigrette by mixing with a fork the olive oil the balsamic vinegar and the spices in a bowl.Add the chickpeas and keep it cool in a fridge for 30 minutes.Serve it in small bowls with too ...
Combine seasonings, dressing mix and oil and mix well.Pour over crackers and stir well.Bake at 200F for 15 minutes.Stir and bake for another 5 minutes.Store in airtight container. ...
Boil water with vinegar and sugar; allow it to cool.Combine garlic, peppers, and add mixture.Stir in the fish sauce. ...
Finely grind/chop the toasted pecans in your food processor. In the bowl of a stand mixer, beat the butter and ground pecans on medium speed until very soft and light, about 3 minutes. Beat in the c ...
In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.In same skillet, reduce heat to medium and saute onions until softened; a ...