Preheat oven to 350 degrees.
Combine first six ingredients in bowl; add milk, shortening and vanilla. Using an electric mixer, beat on low speed until combined, then beat on medium for 2 minutes. Add egg and beat two more minutes.
Pour into buttered and floured 9-inch baking pan. Bake 25 to 30 minutes (or until toothpick inserted near center comes out clean). Cool on rack for 10 minutes. Remove from pan and cool thoroughly on rack. YIELD 8 servings.
Heat olive oil over high heat and add garlic; saute for 30 seconds.
Add tomatoes, salt, and pepper.
Saute for another 30 seconds, stirring constantly.
Remove from heat.
Add cooked pasta and chopped basil.
Toss gently.
Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
Serve immediately and pass the last 2 oz. of grated parmesan.
at add the ground sausage and crushed red pepper flakes. Using
Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.
Slice sausage and brown in medium frying pan.
Drain off fat. Add and saute onion and garlic with sausage.
In soup pan (5-quart pan), put chicken broth and water, carrots, sausage, onion, garlic and potatoes.
Cook over medium heat until potatoes are done.
Mash some of the potatoes; add milk.
Add chopped kale.
Cook 3 to 4 minutes; add table cream.
Serve hot with shredded Romano cheese on top.
Serves 4.
Brown onion, green pepper, garlic, celery and ginger root in a little oil in 10-inch skillet.
Add undrained tomatoes, parsley flakes, bouillon and hot pepper sauce.
Simmer 10 minutes.
Add cornstarch moistened by 1 tablespoon cold water.
Cook until thickened and bubbly.
Cut fish into 1 inch or smaller pieces; add to sauce.
Simmer 5 minutes more until fish flakes.
oft, then add the peas and lettuce. Pour over two-thirds
In large saucepan, combine all ingredients.
Bring to a boil over high heat; reduce heat to medium.
Cook uncovered for 7 to 10 minutes or until pasta is tender and vegetables are crisp-tender.
Makes 6 (1 1/2 cup) servings.
Make manty as in the \"Manty\" recipe, but make them half the size, and do not cook them.
Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Brown beef and drain.
Add seasoning ingredients and mix well. Salt and pepper to taste.
Bake at 375\u00b0 for 1 to 1 1/2 hours. Serve with hot bread and garden salad.
orn oil, add the onion and saute until transparent. Add the
Put butter, sugar, salt, caraway and onions in large mixer bowl.
Fold cream cheese ingedients together.
You can also toss all the ingredients into a food processor, but I like a chunkier cream cheese.
Slice bagels in half, lengthwise.
Toast.
Spread generously with cream cheese and top with tomato slices.
I like to make sure every square centimeter is covered with tomato.
Sprinkle with a little salt and a good amount of pepper; eat while still warm.
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Combine first 6 ingredients in saucepan.
Cook and stir on medium heat, until mixture thickens and boils.
Add mushrooms, lobster and vegetables.
Cover; reduce heat.
Simmer about 10 minutes or until tender-crisp, stirring once.
Stir in lime juice and margarine.
Makes 4 servings, 111 calories per serving.
Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
0 minutes. Add the onion and bay leaves, reduce heat to
Gradually add fettuccine and salt to rapidly boiling water so that water continues to boil.
Cook, uncovered, stirring occasionally until tender.
Drain.
While fettuccine is cooking, in large bowl, combine tomatoes, zucchini and chives.
Pour dressing over vegetables.
Toss immediately with hot fettuccine. Add freshly ground black pepper.
Serve.
Makes 4 servings.
ast 5 minutes of cooking and the sugar snap peas during