emaining liquid) to cooked pasta (Dr. Weil prefers penne or rigatoni), seasoning
Combine all marinade ingredients.
Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
Prepare the grill or preheat the broiler to high heat.
Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
Serve at once, with lemon wedges if desired.
Cut off the beet tops about an inch above the beet. In a large pot cover the beets with three inches of cold water and bring to a boil. Cover and boil over medium heat until tender, about 45 minutes.
Drain the beets under cool running water. Slip off their skins. Trim off stems and root ends and slice the beets thinly.
Combine the sliced beets in a bowl with the other ingredients, add salt to taste, and chill. Stir several times.
This salad will keep for a week in the refrigerator.
Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender.
Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well. At this point you can set them aside and refrigerate until ready to serve.
Mix the dressing ingredients in a small bowl with a whisk until well blended.
Toss the green beans with the ginger root, red onion and dressing.
Serve immediately.
Place the quinoa in a sieve and wash it well under cold running water. Drain and place in a pot with 2 cups cold water. Bring to a boil, cover, lower heat, and boil gently until all the water is absorbed, and quinoa is tender, about 15 minutes.
Measure 2 cups cooked quinoa and to it add the apple juice, raisins, nuts, lemon juice, and pinches of cinnamon and salt to taste.
Simmer, covered, for 15 minutes.
Remove from heat and stir in the vanilla extract.
Chill. Serve plain, or with berries or sliced banana or a little maple syrup ...
Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
Adjust heat to simmer and cook 5 minutes.
Turn off heat and without stirring, allow to rest 10 minutes.
Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Preheat oven to 450\u00b0F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
Add the ground walnuts and allspice, and process until smooth.
Season to taste with the salt, and hot pepper sauce.
Spoon ...
If using the crushed garlic, stir it with the vinegar in a very small bowl before tossing it in with the greens.
Toss salad greens in a serving bowl with just enough seasoned rice wine vinegar to coat them lightly.
Toss in the dark-roasted sesame oil and serve.
Preheat the oven to 500 degrees F.
Quickly brown the tofu slices in a nonstick pan until browned on both sides.
Place in one layer in a nonstick or lightly-oiled 9 x 13\" baking pan.
Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
Add the pineapple and green pepper, then pour over the tofu in the pan.
...
Heat one can of Dr. Pepper to boiling.
Place other can of Dr. Pepper in freezer to chill well.
Add jello to boiling Dr. Pepper and stir until dissolved.
Add cream cheese and stir until cream cheese is COMPLETELY dissolved.
Add cherries and cold Dr. Pepper, stir and pour into jello mold or individual dishes. Refrigerate 4 hours and top with Cool Whip.
Heat 1 Cup of butter and Dr Pepper.
Add the cocoa, cinnamon, flour and sugar to the butter mixture.
Mix the eggs, buttermilk, soda and vanilla and add to the rest of the mixture.
Pour into prepared 8 or 9 inch pans.
Bake 30 minutes at 350 degrees.
DR PEPPER ICING Heat butter, Dr Pepper and cocoa stirring until well blended.
Stir in remaining ingredients.
Frost cake.
Bring Dr. Pepper, sugar, orange juice, and
o cooker. Pour can of Dr. Pepper over roast and top
Heat butter, cocoa, and Dr. Pepper. Set aside. Mix eggs, sugar, buttermilk, baking soda, vanilla, and cinnamon. Add Dr. Pepper and buttermilk mixtures to flour and mix well.
Place in will greased and floured round cake pans and bake at 350\u00b0 for 25 to 30 minutes or until done. Cool and frost with Dr. Pepper Icing.
ello and 1/4 cup Dr. Pepper; gently heat until Jello
ausage, and 3/4 cup Dr Pepper drink; bring to boil
or marinating. Add 2 cups Dr Pepper and the remaining ingredients
the 1/2 cup of Dr Pepper, and broth.
Spoon
Pour the Dr. Pepper into a medium saucepan and heat to about 180-degrees F. (The carbonation will make it look like it's boiling but you can ignore this if you use a thermometer).
Pour the hot Dr. Pepper into a crystal tumbler and drop in the lemon slices.
Enjoy!
Cream 1 cup butter and sugar until light and fluffy.
Add 1 cup Dr. Pepper and mix well.
Stir in 4 tablespoons cocoa, cinnamon and flour; mix thoroughly.
Add eggs, buttermilk and soda; beat until creamy.
Pour into 13 x 9 x 2-inch baking pan. Bake in a 350\u00b0 gas oven for 40 to 45 minutes.
Five minutes before cake is done, melt remaining butter, cocoa and Dr. Pepper with vanilla; mix well.
Pour over hot cake.