Combine all ingredients until well blended. ...
Scrub potatoes.Leave skins on, if desired, or peel thinly and remove eyes.Cut into large pieces.Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces.Cover and heat ...
Heat veggie oil in a skillet and add the garlic until it is light brown.Add mushrooms, stir fry 2 minutes.Add all your peppers and stir fry for not more than 6 minutes. ...
Prepare dressing and set aside.Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to coo ...
Wash potatoes and place in a saucepan. Cover with water and cook until tender, about 30 minutes. Drain and let cool to touch. Peel potatoes and cut into slices. There should be about 6 cups.Heat oil ...
Heat oil in a heavy bottomed vessel.Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.When the onions are fried, add tamarind water and tomatoes.Stir and allow to cook for 2 ...
In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & co ...
Combine water and cream of tarter in a large bowl.Stir and add potatoes.Stir well, this will help keep potatoes from darkening.Drain.Layer potatoes and onion in a slow cooker (5 quart) and sprinkle ...
In a large bowl, whisk together mayonnaise, vinegar, garlic powder, celery seeds and sea salt.Add shredded cabbage and carrots. Toss to coat.Cover and refrigerate for at least one hour. Stir again t ...
HEAT oven to 375\u00b0F Coat 13x9-inch baking pan with no-stick spray.PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes ...