arge saucepan, cover with water and add 1 teaspoon salt - boil
>and butter each slice, with the remaining butter, line the dariole dishes
ocoa, 4 tsp sea salt, and 1 1/2 tsp cayenne
rease 4 - 12 oz souffle dishes. Line a baking tray with
In a large bowl, mix ingredients in order given.
Lightly grease 3- 1 1/2 quart casserole dishes or 1-9x13 pan.
Divide bean and sauerkraut mixture evenly between the baking dishes and cover with foil or lids.
Bake for 2 hours at 350\u00b0F Adding a little water when beans seem a little dry.
Serve as a side for meat patties or along side of baked macaroni and cheese. Might also be good over toast or rice.
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.
e milk in a saucepan and pour over the bread.
boil, add the chicken and cook for 30 mins.
bay leaf, parsley, wine and port in a large bowl
il in a saucepan and saute onion and red pepper for 5
Pour the milk and coconut milk into a pan
killet. Add the asparagus, cover and cook for 4-5 mins
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
n the brown sugar, coconut and oats. Set aside.
For
rease two 9x13 inch baking dishes.
Place the bacon in
In a bowl combine the shrimp and scallops.
Divide the mixture among 4 well-buttered 5-inch gratin dishes and sprinkle each dish with sherry.
Mince together the parsley and garlic and in a bowl combine the mixture with scallion and oregano.
Stir in bread crumbs, salt, cayenne and pepper.
Sprinkle the mixture over the seafood and drizzle it with butter.
Bake the dishes in the upper third of a preheated hot oven (400\u00b0) for 12 minutes or until the tops are browned.
Serves 4.
apacity oven proof dishes with oil.
Place spinach and 1 tablespoon
Heat oil in pan and saute onion and garlic for 2 minutes.
Add tomato sauce and broth and bring to boil.
Add next six ingredients (beans through bay leaf) and bring to boil.
Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.
In skillet, saute onion, pepper and mushrooms in oil until onion is translucent, 4 to 5 minutes.
In saucepan, heat chicken broth to boil.
Add rice, Vigo flavor and color, turmeric, olives, capers, bay leaf and black pepper.
Simmer about 15 to 20 minutes. Fold in chicken and sauteed vegetables.
Remove bay leaf.
If mixture is too thick, add a little broth or bouillon.
Serve hot with salad and garlic bread.
May substitute pork for chicken.
Salt and pepper chicken; brown in skillet in small amount of olive oil.
Place chicken in large roaster.
Sprinkle celery, pepper, onion, garlic and pimento (and peas) over chicken.
Add rice and water.
Float 1 saffron thread at a time over casserole until all are used.
Cover; cook in a 350\u00b0 oven for 1 hour.
Serve with Cuban bread and green salad.