Cut off and reserve the stem ends of the zucchini and, with a corer, hollow out zucchini, being careful not to pierce skins and leaving 1/4 inch thick shells.Chop zucchini flesh and reserve.Heat oil ...
Brown ground beef, breaking into very small pieces as it cooks.Drain off fat.Add remaining ingredients; simmer 1 hour or until desired consistency.Note: Originally served over half a Polish sausage, ...
Mix all together with a wire whip, put in a container, cover and refrigerate. Shelf life 7 days. ...
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.Add the cod fillets and cook 3 - 4 minutes on both sides.Add the soup, water, pepper, parsley, lem ...
RIB ROAST:Preheat oven to 325\u00b0F.Mix together salt, herbs, and pepper. Rub herb mixture into all sides of beef. In shallow roasting pan, stand roast, fat side up. Insert meat thermometer through ...
Place mustard in a bowl.Add sugar, vinegar and a pinch of salt and pepper.Stirring with a wooden spoon, add oil, drop by drop as when making mayonnaise.Keep stirring until it all comes together.Last ...
In a heavy-bottomed saucepan combine first 5 ingredients; stir over low heat until both sugars dissolve.Increase heat and boil until large bubbles break on surface, and sauce drops quickly from the ...
Mix ingredients together.Prep meat.(I stab mine repeatedly with a fork.) Put meat and marinade in bag and let sit.Longer the better.(Well, not too long. Overnight should do.) Cook however. ...
Mince garlic.Add Tahini, Garlic, Lemon Juice and water.Mix well (in a blender or food processor).Cook pasta.Add tahini sauce to pasta and garnish with nutritional yeast. ...
In a large kettle, combine cider vinegar and red onions and bring to a boil.Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ...