In a colander rinse and drain chick-peas.In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined.Transfer ...
Place carrots, onions & garlic in two greased 15\" x 10\" x 1\" baking pans; drizzle w/oil & vinegar.Sprinkle w/thyme, salt & pepper; gently toss to coat.Cover & bake 450 degrees for 20 min; stir.Ba ...
heat 1 tbsp oil and 1 tbsp butter in a skillet.add pierogies, in batches and saute until browned on both sides, 5 minutes per side.add more oil and butter if needed for the next batch, keep warm.hea ...
In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the peeled cloves of garlic in canola oil. Wrap the garlic cloves and oil, tightly, in tin foil. To make the garlic cloves soft like butt ...
Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.In a small bowl, mix the tomato puree with the remaining oil, cumin, c ...
Mix all ingredients.Cook over low heat for 20 minutes, or until thick.If you want something a bit creamier, use skim milk instead of water.For Vegan do not use milk. ...
Using center oven rack, preheat oven to 360^F.Rinse chicken legs, dry, and remove skin.Spray bottom of two 9x13x2-inch baking pan with non-stick spray.Distribute chicken legs into single layers acro ...
Start by cooking the millet. Rinse millet in a fine mesh strainer under running water for a minute. Then place millet and the 2 cups of water into a small pot, cover, and bring to a boil. Turn heat ...
Cook green beans in boiling water.Drain.(This can be done ahead.).Cut onions into thin slices, and cut each slice in half.Cook onions in a nonstick skillet over medium-high heat, stirring occasional ...
Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.Heat the oil in a wi ...