Heat 1 tablespoon of high oleic safflower oil in a cast iron skillet over medium heat and add the shallots.Cook the shallots until they are translucent and soft, about 3 minutes.Turn the heat up to ...
Preheat oven to a medium heat.Half the tomatoes and place in a single layer in a roasting tin.Drizzle with the oil and vinegar and mix well.Roast for about 20 minutes and then add the sugar.Roast fo ...
Preheat oven on Broil.Scrub potato, do not peel. Pierce a few times with fork.Microwave on high for 4-6 minutes until just tender. This greatly depends on your microwave and the size of the potato s ...
Preheat oven to 425\u00b0F. In a medium shallow dish, combine first 3 ingredients; chill.In a medium bowl, combine breadcrumbs, chips, Seasoned Salt and pepper.Coat chicken breasts with prepared dip ...
Combine beans, onions and parsley in a large bowl.Combine dressing, sugar and garlic; pour over bean mixture and toss.Cover; refrigerate at least 3 hours, stirring occasionally.Just before serving, ...
Cut the top of all peppers, and put it aside. Clean out all the seeds and inner bits, wasch and dry well.Sautee the onion in 2 tbsp of olive oil until translucent. Add the sauerkraut and tomato past ...
Combine all ingredients; mixing well.Place in large casserole.Refrigerate until ready to use.(May be stored in refregerator for 5 days) When ready to use, let set at room temperature for 30 minutes. ...
Combine black pepper and sesame seeds in bowl.Press tuna steaks into mixture, until coated.Heat sesame oil over medium-high heat.Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like min ...
Mix the Pico de Gallo, beans and corn.Add 1/2 cup sauce.Add more sauce, if desired. ...
Preheat oven to 350\u00b0F Spray 9\" by 3\" springform pan with nonstick cooking spray.In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; ...