beating until mixture is light and fluffy. Sift flour onto a
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
arge bowl, cream butter, egg, and sweetener together until very smooth
t, bring broth and wine to a
Cut with Christmas cookie cutters and bake at 350\u00b0.
(Do not overbake.)
Frost with powdered sugar frosting.
il, season with salt, pepper and chilies. Place on grill on
>Grease and line a
In a small bowl, whisk or food process the vinaigrette ingredients. Chill until served.
In your serving bowl combine the main salad ingredients. Drizzle a little of the dressing on salad and toss to coat. Add more if necessary.
Mix eggs, milk, dry mustard and salt.
Break up bread in mixture.
Add sausage and cheese.
Grease a 9 x 13-inch casserole dish and pour in the mixture.
Refrigerate overnight.
Bake 45 to 50 minutes at 325\u00b0.
Good served with fresh fruit and hot biscuits.
stry overnight in the refrigerator and leave in the refrigerator until
teaspoons ground black pepper and 1 1/2 teaspoons
live oil then add garlic and onion.
Saute these ingredients
orm. Add the rosemary and continue to mash until incorporated
tems are being microwaved, wash and chop green onions finely.
Add broth, half-and-half, and noodles to skillet and bring to a
orking quickly, combine ice cream and Christmas pudding in a medium bowl
aked almonds, spices, ground almonds and salt - blend thoroughly.
Work
ied fruit, sugar, butter, juice and rind in a medium saucepan
rown.
Add the tomatoes and rest of ingredients.
It
ith a fork poke. Cool and julienne or dice. (Juliennes make