Note: Grind vegetables with the coarsest blade on a meat grinder (hand-crank or otherwise); you can usually buy the hand-crank kind fairly cheaply at a thrift store.Mix ground tomato or zucchini and ...
Cook kernels of corn in hot water for about 3 minutes. Cool corn in refrigerator. In the meantime, rinse black beans and place in bowl, add red onion, oregano, pepper, dill seeds, and garlic. Remove ...
In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.Stuff the zucchini and potatoes with the meat mixture.Roll remainder of meat mixture in the blanched cabbag ...
Heat oil and butter in a 12-inch skillet over medium-high heat. When butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add remaining spears with tips po ...
Combine black beans, oil, vinegar, parsley, and scallions and marinate a minimum of 1 hour.(Overnight is best) Before serving add feta, tomatoes and green peppers. ...
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.Heat oil in a small heavy skillet over m ...
Shred cabbage and chop onions while meat is browning in a large pot.Add onions and cook until the meat looses its color.Then add cabbage, cover and simmer till cabbage is soft, stir often.Cool the m ...
Peel tomatoes and roasted chile. Remove stems and seeds from green chiles.Grind in a blender or food processor tomatoes, chiles, garlic and onion. Add vinegar and salt to taste. ...
Grease 13 x 9 pan.Alternately layer potatoes, peppers, onions and cheeses.Salt and pepper each layer until all ingredients are used.Mix soup and milk; pour over top.Bake covered at 350 degrees for 1 ...
Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter.Stir in salt, pepper and broth.Cover, bring to a boil, reduce heat to low and cook for 10 to ...