arbanzo beans, red wine and vegetable broth. Bring to a rolling
In a large stockpot (8 quart) place all ingredients(except pasta).
Bring to a boil.
Reduce heat and simmer for 1 hours Taste occasionally adding additional seasonings if desired.
When ready to serve remove from heat and add cooked pasta stirring well.
For Vegetarian use only the vegetable bouillon cubes.
Spray pie plate with vegetable cooking spray.
Steam zucchini, broccoli, cauliflower florets, carrots, mushrooms, onions and green peppers in about 1/2 cup of water until tender.
Drain and place in pie plate.
Stir in cheese.
Beat milk, Bisquick, eggs, salt and pepper; pour over vegetables.
Bake at 400\u00b0 for 35 to 40 minutes.
Let stand 5 minutes before cutting.
In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Place deboned chicken in casserole.
Saute onion and celery in vegetable-sprayed skillet until transparent.
Add dressing mix and enough broth from chicken to moisture is of desired consistency. Pour undiluted chicken soup over meat and dressing mixture.
Top with 1/2 cup dressing mix.
Bake in a 300\u00b0 oven for 30 minutes.
Dredge turkey patties in flour.
Slowly saute in margarine or oil.
While cooking, mix together and bring to a boil vegetable soup mix, can of tomatoes, water and yolkless noodles.
Serve on platter topped with turkey patties.
Garnish with sprigs of parsley.
In 2-quart saucepan over high heat, heat 1 cup broth and garlic powder to boiling.
Stir in broccoli, carrots, pepper strips and onion. Reduce heat to medium.
Cover.
Cook 5 minutes or until vegetables are crisp-tender. In a cup, stir together cornstarch and remaining chicken broth until smooth. Stir into vegetable mixture. Cook until mixture boils and thickens, stirring constantly. Gently stir in chicken; heat through.
Serve over spaghetti.
Sprinkle with cheese.
ote on Roumalade sauce -- many recipes will call for Roumalade sauce
Spray 2-quart baking dish with vegetable cooking spray. Arrange chicken, bone side down, in dish.
Sprinkle with garlic powder and pepper.
Bake at 375\u00b0 for 30 minutes.
Spray a 2-quart oblong dish with vegetable cooking spray. Arrange chicken, bone side down, in dish.
Sprinkle with garlic powder and pepper.
Bake at 375\u00b0 for 30 minutes.
Combine soup and water; spoon over chicken.
Bake for 30 minutes, or until chicken is no longer pink and juices run clear.
Serve with pasta.
Makes 4 servings.
Preheat oven to 350.
Combinen first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
Combine flour, cream of tartar, baking soda, and salt in a bowl, stirring with whisk. Add flour misture to banana mixture, stirring just until moist.
Spoon batter into an 8x4 inch loaf pan coated with cooking spray.
Bake at 350 for 40 minutes. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on rack.
To freeze, wrap tightly in plastic wrap, and place in a heavy-duty plastic bag. Good for up ...
In a pot of 3-4 quarts, saute garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and saute for 2 more minutes.
Add all the diced vegetables.
Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup).
Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary).
Cook and drain ground beef.
Add cream of mushroom soup and vegetable soup.
Stir until well mixed.
Serve over rice or noodles.
Pretty easy, cheap and tasty!
Heat oil in a saucepan and saute pepper, celery and carrots for 4 mins. Deglaze with stock and 2 cups water. Add cabbage, leek, bay leaf and juniper berries and bring to a boil. Reduce heat and simmer for around 15 mins. Add tomatoes, season and cook for another 5 mins. Remove bay leaf and juniper berries, sprinkle with parsley and serve.
Blanch the fava beans in boiling salted water for 1-2 mins. Drain then cool under running water. Remove the skins.
Heat the oil in a large pan and saute the onion, leek, garlic and cabbage for 2-3 mins until softened. Add the sweet potato, celeriac, celery and blanched favas. Add the stock, bring to a boil and simmer for 15 -20 mins or until the vegetables are tender.
To serve, blend the soup with a stick blender until smooth. Season and add the nutmeg. Serve hot.
inutes.
Add the simmering vegetable broth and cook over medium
In a large pot, heat oil.
Add onion and saute until softened, about 5 minutes.
Add garlic and saute about 1 minute.
Add broth, water, vegetables and seasonings except for parsley.
Bring to boil.
Reduce heat.
Cover and simmer for 20-60 minutes.
Add protein and starch and simmer for 10 more minutes.
Remove bay leaf.
Stir in parsley or other garnish.
Season with salt and pepper to taste.
Squeeze in lemon juice and serve.
br>It is a nice easy, healthy dish which every now and
Dissolve Jell-O with boiling water as directed on Jell-O package.
Add cold water.
When Jell-O becomes slightly thickened, add pineapple and carrots.
Stir and refrigerate for 2 hours. This is easy, healthy and it tastes good, too!