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.
Wash fiddleheads and remove skins; trim off the ends.
If using fresh fiddleheads, cook in 4 quart rapidly.
boiling, salted water for 20 seconds. Refresh under.
cold water and drain.
To prepare escargot butter, cream butter and gradually.
whisk in remaining ingredients. (Recipe can be.
prepared ahead to this stage.) Just before serving,.
melt escargot butter in a large frying pan over high.
heat. Add ferns, either cooked or canned (drained, if.
canned) and saute for 1 to 2 minutes, or until.
thoroughly heated.
Rinse escargot in a colander in order
ave shells, you can use escargot baking dishes - this is actually
rowned.
Stir in the escargot, and season with sage and
Rinse and drain escargot; pat dry.
Wipe mushrooms and remove stems.
Chop stems fine.
Place mushroom caps on a baking sheet; place escargot in caps.
tuff each cap with the escargot. Some caps will be able
75 degrees.
Stuff one escargot into each mushroom cap.
Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.
0 minutes.
Stir in escargot, reserved liquid, chives, parsley and
Combine mushrooms, onion, chicken stock and simmer 20 minutes.
In another pot, melt 4 Tbs butter at medium heat, stir in flour.
Add milk and cream, cook stirring constantly until thickened and smooth.
Add salt and pepper to taste.
Stir mushroom-chicken stock mixture into sauce.
Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
Add to soup with wine.
wo tablespoons butter and add escargot, garlic, parsley and green onion
Stir canned milk and garlic powder until
Sliced canned beets are easier to work with in this recipe than
pour olive oil into the pan.
empty the canned chicken into the pan (costco has great deals on canned chicken).
add pink himalayan salt.
add a little garlic powder.
add a little paprika.
add some red chili pepper flakes.
add a little bit of chicken broth.
let the chicken broth evaporate and absorb flavor into the chicken.
add butter and melt the butter into the sauce.
let cook for a few minutes longer and then it's ready to eat.
serve with your favorite vegetable.
Canned chicken breast salad sandwich.
ou should cook the family recipe for pasta sauce \"all day
Pour evaporated milk, canned cream, and sweetened condensed milk into a blender; tear bread into pieces and add to blender. Add cardamom and almonds; blend until liquified, 3 to 4 minutes. Pour into a 9x13-inch glass dish and freeze 8 hours or overnight before cutting into squares and serving.
Bake potatoes at 350\u00b0 until done, if they were bought whole. Use potato masher to mash the potatoes.
(This is to free the potatoes from strings and etc., remove the large strings.)
Melt the margarine, mix in the potato and canned milk.
Beat eggs and add to the mixture.
Add lemon juice and sugar.
Split the batter into 1/2.
Add each separate spice into each different batter and fill the pie shells.
Bake at 350\u00b0 for 50 to 60 minutes or until done.
ooked.
Serves 15.
Recipe can be doubled, tripled to