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.
il, season with salt, pepper and chilies. Place on grill on
anilla, orange or lemon peel and chopped dates; mix well.
afer crumbs, margarine and 1 tsp. Equal for Recipes or 3 packets
o 350\u00b0. Heat milk and margarine to simmering in a
For Crust: Combine flour and salt in medium bowl; cut
Add broth, half-and-half, and noodles to skillet and bring to a
After finely dicing and chopping above ingredients, MIX all
Roll 2/3 of pie crust to fit an 8-inch or 9-inch pie pan. Arrange apple slices in crust and sprinkle tapioca on top of apples, then sprinkle Sweet 'N Low and cinnamon on top.
Roll out remaining pie crust, perforating the top and arrange over apples. Crimp edges securely, moistening with a little water, if necessary. Bake at 400\u00b0 for 30 minutes or until apples are tender.
One sixth of pie is 227 calories.
Mix oil, eggs, Equal(R) and vanilla in large bowl; stir
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
Mix all ingredients and pour into spring form pan. Bake at 275\u00b0 for 45 minutes.
he onion, garlic, bell peppers and chicken and cook, stirring occasionally, 5
ater, onion, bouillon granules, garlic, and black pepper.
Bring to
acon, drain the grease, crumble, and set aside.
Over medium
Preheat the oven to 425\u00b0F.
Combine the soup, milk, chicken, and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.
inse the birds and remove the necks and any giblets, saving
pieces and reconstitute as described
ir in the flour, and cook the mixture over
ough up on rolling pin and transfer to 9 inch in