Puree tofu in blender until smooth.Add remaining ingredients and mix well.Keeps 3 to 4 days in an airtight container in refrigerator. ...
trim the rhubarb of it's ends and split each stalk down the middle. Chop the rhubarb into 1 centimeter chunks.In a large bowl, toss the rhubarb with the sugar, orange liquor, and orange zest.In a me ...
Spray an 8\" X 8\" baking dish with cooking spray.Crush graham crackers (reserving 2 tablespoons).Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well.Press mixture onto bottom o ...
With an electric mixer, combine cream cheese and goat cheese until smooth. Season with salt and pepper to taste. Spread onto the bottom of a serving plate.Spread the pesto sauce on top of the cheese ...
Safety check: yogurt cultures are a mix of bacteria developed for yogurt making. Since you will be growing bacteria, make sure it stays the good kind by remembering food safety cleanliness rules - b ...
Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler.Blanch asparagus in boiling water for 4 minutes, then submerge in cold water to stop the cooking ...
Heat olive oil in a large skillet over medium-high heat. Add onions, sugar, and bay leaves. Cook onion mixture until onions are golden brown (20-25 minutes).Add remaining ingredients and bring to a ...
In a medium saucepan over medium high heat combine the rice, stock, 1/4 t.salt and 2 cups water.Bring to a boil.Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 4 ...
Mix first 4 ingredients in a bowl.Cut in margarine with pastry cutter until crumbly.Mix in milk until just mixed.Mix together berries and sugar in a 3 quart saucepan over low heat.Mix cornstarch wit ...
Peel, core and finely chop enough apples to get 2 cups.Place all ingredients except pectin in a large pot and while stirring bring to a full boil.Boil hard for 1 minute.Remove from heat and immediat ...