Drain beets saving liquid.Add water to beet liquid to measure one cup.In a saucepan combine beet liquid, sugar, vinegar and cinnamon stick.Heat to boiling.Pour over beets.Cover and refrigerate at le ...
Mix all ingredients and allow to marinade over night.Using your choice of jerky gun nozzle, spread onto dehydrator trays.Dehydrate to your desired consistency. I use 4 trays that cook at 156 degrees ...
Cover dried pears with 2 c.hot water and let soak 30 minutes.Drain pears and snip into small pieces.Sift dry ingredients together (except sugar).Combine in another bowl sugar, butter, egg, 1/4 c.wat ...
In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans.Store covered in th ...
Chop garlic in processor. Add basil, 1/4 cup pine nuts, oil, and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Pulse until blended. Transfer to mediu ...
Boil pasta according to directions.Meanwhile, heat olive oil in a large skillet over medium heat.Add onions and garlic. Cook until softened.Add chicken, tomatoes, and artichoke hearts. Stir until he ...
Peel kiwis and cut each one into sixths.Arrange kiwis and strawberries on a plate in a single layer.Cover, and place in the freezer for at least 1 hour, until frozen solid.Place frozen fruit in a fo ...
If you are using dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes to reconstitute them; pat them dry. If you are using tomatoes in oil, barely pat them dry.In a small bowl ...
Toss the yogurt, mint, and cilantro into a food processor or blender. Blend until everything is well mixed. Salt and pepper to taste. Store in the refrigerator until you are ready to serve. ...
Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with ...