Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until c ...
Position a rack in the center of the oven and heat the oven to 450 degrees F.In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper.Season the fis ...
In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. ...
In a blender or using a submersion blender, combine fruit and honey or sugar (as called for, to taste) and milk; puree until smooth. Add yogurt and pulse just until combined. Pour into ice-pop mould ...
In a food processor, chop the apricots finely.Place in a crock pot with the sugar and water and stir.Cover and cook on HIGH for 2 1/2 hours, stirring twice, if possible.Uncover and cook on high, sti ...
In skillet, saute the sausage, until brown.Drain grease and transfer to bread bowl.In same skillet, melt stick of butter, saute all of the vegetables for 10 minutes until soft.Remove vegetables and ...
Preheat oven to 350 degrees.Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.In a large bowl, mix together the flour and the ginger and set ...
Combine all ingredients in a large pitcher, cover and refrigerate for at least 8 hours or up to 24 hours.If you do not serve immediately, strain the fruit and add fresh when serving. ...
Once all fruit is prepped, place in blender and blend for 30 seconds on high.Next add sugar, lemon juice, pectin and brandy.Don't be alarmed, the alcohol will cook out of the brandy. Its for flavor ...
In a medium bowl, mash the chickpeas. You don't want puree. You still want chunks, don't you?.Add the rest of ingredients.Mix well.Put in the refrigerator and let sit for a couple of hours, to let t ...