Core cabbage and blanch for 12 minutes in boiling salted water.Remove, cool, and separate large leaves; reserve for formula.Mix beef, rice, vegetables, seasonings and eggs.Blend thoroughly, but keep ...
In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.Cook, stirring constantly, until the garlic starts to brown, about 1 minute.Add chickpeas and cook 2 ...
Cut a 1/2\" thick slice from the side of each pepper, reserving slices; remove seeds.Place peppers in boiling water, boil 5 minutes, drain, set aside.Coat a large skillet or wok with Pam; add sesame ...
Heat oven to 400 deg F/200 deg Celsius.Peel the potatoes and if large enough, slice each in two.Boil them until the outside starts to flake a little and the potatoes are tender.(Here the type of pot ...
Rinse beans and cook overnight on low in a slow cooker (crock pot). Rinse again and place in a large bowl.Open pineapple chunks and drain (reserving liquid), add to the beans.Mix tomato paste, molas ...
Tear Swiss Chard leaves into medium pieces.In large saute pan, heat olive oil over medium heat.Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.Turn heat up to ...
Preheat oven to 375 degrees.Combine the Flour, Yeast, and Salt in a bowl; pour 1 1/3 cups Warm Water into a measuring cup and stir in the Olive Oil; Mix the liquid with the dry ingredient to make a ...
TO MAKE CRUNCH BUTTER:In a mixer fitted with a paddle attachment, combine all ingredients and whip until light and fluffy.TO MAKE CAULIFLOWER:Heat oil in saute pan.Add cauliflower and cook until car ...
Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.You can utilize any fresh herbs you have in your garden or local market such as rosemary.Take the steaks out and let the ...
Heat oil and butter in a Dutch oven; saute the peppers, onion, potato and garlic for about five minutes, stirring occasionally.Add broth, bay leaf, salt and pepper, bring to a boil.Reduce heat, cove ...