eserve shells for sauce (recipe to follow) and rinse shrimp in colander. Cut
Combine ingredients.
Melt together in microwave (or in saucepan on stove).
Mix into hamburger in a bowl.
Let stand for 30 minutes.
Form into patties and broil over medium charcoal fire.
Heat your oil in an 8 quart pan. Add
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Combine all the meatball ingredients in a bowl and mix gently
Mix the first 7 ingredients together.
Shape into balls; brown in margarine.
Mix remaining ingredients; place meatballs in sauce.
Simmer until thoroughly heated.
Saute cut-up pepper and cut up onion in oil. Drain oil.
Add tomatoes (cut up), tomato sauce, tomato paste plus water, salt and pepper.
Boil sausage for 5 minutes; remove from pot.
Cut sausage into pieces; simmer for 1 1/2 to 2 hours in sauce.
If desired, add 2 small cans of mushroom pieces and stems.
Saute onion until transparent.
Add salt and pepper.
Add tomato sauce and water. Simmer on low heat for 5 minutes.
Drop eggs in sauce and cover.
Eggs may be cooked to desired taste: soft, medium or hard.
Mix flour with water for thickening paste.
Cook Smokies in sauce on low heat for at least 2 hours; longer if there is plenty of time.
Break up hamburger in large pot or skillet.
For the Hamburger Helper, separate the pasta package
Brown hamburger.
Mix all ingrediants together in a crock-pot and simmer on low all day, Or mix all together in a skillet or sauce pan.
Just simmer until hot and ready to serve.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Puree the chutney in a food processor.
Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
Refrigerate for at least 8 hours before serving to allow the flavors to meld.
Note: Lea and Perrins' Steak sauce also works well in this recipe.
This sauce will keep for a long time if refrigerated.
ust use nonstick foil.
In a medium bowl, mix together
Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch
Heat 2 tablespoons of EVOO in a sauce pan over low heat. Add
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!