Heat oil in non-stick saute pan on medium-high setting.
Add pork and saute until done.
Remove pork and set aside.
Into the same pan add coleslaw mix, carrots, mushrooms, onion, vinegar, Worcestershire sauce, and lime-flavored water.
Cook until vegetables are tender.
Dissolve cornstarch in a little water and add to pan with tomatoes and cook for 3 to 5 minutes.
Stir frequently until liquid thickens.
Spoon resulting mixture into a casserole dish, sprinkle with cilantro and serve hot.
(** Note . our glass containers are a little bigger than a gallon in size).
To the container add the strawberries, basil, and 1/4 gallon water.
Cover with a thick layer of ice and put in the refrigerator overnight to steep.
In the morning . fill the rest of the way with water & ice.
Enjoy!
Pour water into a pitcher. Add ice and strawberries. Squeeze lime slices to release some of their juice into the water before adding them in. Stir to combine flavors.
(** Note . our glass containers are a little bigger than a gallon in size).
To the container add the lemon, thyme, and 1/4 gallon water.
Cover with a thick layer of ice and put in the refrigerator overnight to steep.
In the morning . fill the rest of the way with water & ice.
Enjoy!
~ Adapted from Why I Should Drink More Water by Kimberly Wechsler.
Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and melissa leaves in a large pitcher; mash gently with a wooden spoon. Pour in water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.
Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.
Add all ingredients in a gallon pitcher or jug.
mix well.
chill.
br>Stir.
Add warm water.
Stir.
Add 3
arge non-stick pot, combine water and butter. Bring to a
put water into a saucepan, then stir
Scoop rainbow sherbet into a bowl; allow to sit at room temperature until it turns slushy..
Mix black cherry-flavored drink mix with sugar and water in a pitcher; stir until sugar is dissolved. Add orange-flavored drink mix; stir well. Pour into a punch bowl. Top with pineapple soda; stir well.
Stir the rainbow sherbet with a wooden spoon until it turns a grayish color. Scoop into the punch bowl. Stir slowly to break up the sherbet.
he beef brisket to use water sparingly. boil using a small
hat wetting your hands with water helps prevent sticking) and then
Place the sugar, lime juice and ginger in a saucepan with 6 cups water and bring to a boil. Reduce heat and simmer, stirring often, for 10 mins. Add 5 basil stems and remove from the heat. Set aside to cool.
Place the lime slices and remaining basil in a bottle. Pour in the flavored water through a strainer and funnel. Chill for 1-2 hours before serving.
Peel oranges, removing white membrane completely with a knife; cut between membranes and lift out orange segments. Arrange each cut-up orange on a dessert plate so that segments resemble petals of a flower.
Sprinkle each serving with 1/4 teaspoon of the orange water, then cover with plastic wrap and refrigerate for at least 2 hours.
To serve, uncover, sprinkle each serving with 1/8 teaspoon cinnamon and 1 teaspoon powdered sugar. Spoon 1/4 cup yogurt into the center.
dd lemon juice and rose water. Mix.
Fill into prepared
roth.
Add 12c. of water, chicken broth, italian seasoning and
ulp.
Combine sugar and water in small saucepan. Heat, stirring
Make boxed chicken dressing using juice from soymeat and the potato water.
Saute soymeat.
Add soymeat to dressing.
Add onion and cornbread.
Add eggs, hard-boiled and scrambled.
Add margarine.
Secret to dressing is to keep it moist.
Add more flavored water as necessary.
Bake in low oven as any other dressing.
Great with holiday dinners.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!