Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
hef stoneware.
Lay the beet slices in the pan, slightly
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
erving.)
To make the chips: Using a mandoline or plastic
lour and add the eggs, beet puree and any other flavorings
arge bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream
aramel and 1 Cup Chocolate Chips.
Crumble remaining cake mixture
br>Frost with a half recipe of Cream Cheese and Applesauce
he casserole.
FOR THE BEET STOCK: In a 3 to
ins.
Toast the coconut chips in a pan and set
ock. This process keeps the chips crisp while in container rather
slice your beets paper thin on a mandolin.
Tarot root also can be done the same way.
you can also use a potato peeler to peel strips of parsnips or sweet potato.
Heat you vegetable oil to 350 deg.
For beet or tarot chips, fry in batches flipping during cooking.
For sweet potatoes and parsnips, drop shavings into hot oil and swirl carefully so they dont stick together.
Cook till crisp.
remove to a paper towel lined pan.
Season immediately with salt.
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
Heat oil in a wok or deep saucepan on high. When hot, deep-fry vegetables in batches for 5-10 minutes, until golden and crisp. Drain on paper towels.
In a large bowl, combine vegetable chips, parsley, salt and pepper and toss to combine.
ixed.
Stir in chocolate chips.
Stir in nuts (optional
Blend butter, sugar & egg.
Mix in remaining ingredients, except chips & nuts.
Then add choc. chips & nuts.
Divide batter into fourths.
Spread on ungreased cookie sheet.
Bake 350 degrees for 25 minutes.
Pat into loaf & flatten down a little.
Cut into slices immediately.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
In a pan, saute onions in butter.
Add to pan with all the other ingredients.
Cover and cook about 10 minutes or until cabbage is tender.
Serve with sour cream saltines.
Can be eaten without cream.
You can add more cabbage and beets to recipe.
Puree beets with juice and transfer to large bowl.
Stir in next 4 ingredients.
Combine dry ingredients and add to beet mixture and mix well.
Stir in chips and nuts.
Bake in three 8 x 4 x 2 bread pans about 3/4 full.
Bake 30 to 40 minutes.
he beet mixture and stir into a smooth batter. Fold chocolate chips