In skillet, cook garlic, rosemary and herb and spice seasoning in oil for 1 minute.
Drain beans (reserving liquid) into skillet.
Add tomatoes; bring to boil.
Cook, uncovered, over medium heat for 10 minutes.
Stir in noodles; reduce heat.
Cover and cook about 18 minutes, adding beans during last 5 minutes.
In a large bowl, combine hot popped corn, nuts, pretzels and bran squares.
In a small saucepan, melt margarine with mustard. Pour over popcorn mixture, tossing gently to coat.
Sprinkle herb and spice mix over coated corn and toss again. Spread coated corn on baking sheet and bake at 350\u00b0 for 3 to 5 minutes. Serve immediately or store in airtight container.
Makes 2 1/2 quarts.
In a large skillet melt butter/margarine over medium heat. Add rice and bay leaf. Stir until rice is translucent but not browned. Add pepper, herb-and-spice blend, bouillon and water. Mix well and bring all to a boil.
Add chicken, submerging under water. Cover skillet and reduce heat to low. Let simmer as long as rice dictates. Add the mixed vegetables in the last 10 minutes of cooking. Add hot pepper sauce and stir well.
Chop squash and onion; cook until tender.
Add salt and pepper.
In a saucepan over low heat, mix well the sour cream, butter and soup.
In a casserole, layer the herb and spice mix, drained squash and onion and the sauce mix.
Continue to layer in order until all of the ingredients are used.
Bake at 350\u00b0 for 30 minutes or until bubbly and slightly brown.
Serves 6.
In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft.
Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly.
Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.
Preheat oven to 350\u00b0.
Clean mushrooms.
Remove and finely chop stems.
Heat oil over medium heat.
Saute chopped mushroom stems, onion, garlic and walnuts until onion is tender.
Remove from heat. Stir in Shredded Wheat, Parmesan cheese, herb and spice seasoning and pepper.
Stuff mushroom caps, packing mixture firmly.
Arrange mushrooms in a shallow baking dish.
Sprinkle tops lightly with paprika.
Bake 20 to 25 minutes or until mushrooms are tender.
Combine first 4 ingredients in a large roasting pan.
Combine margarine and Worcestershire sauce.
Pour over cereal mixture, tossing gently.
Sprinkle with herb and spice blend.
Bake at 250\u00b0 for 30 to 35 minutes, stirring every 10 minutes.
Remove from oven.
Stir in raisins and cool.
Store in an airtight container. Yields 11 cups, 151 calories and 5 g fat from 1 cup serving.
Preheat the oven to 400\u00b0F. Combine potato, zucchini, sweet potato, 2 tbsp of the oil and lemon juice in a small baking dish. Season to taste and toss gently.
Bake 25-30 mins, until tender. Stir in parsley.
Meanwhile, for herb and caper butter, mix all ingredients in a small bowl until well combined.
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook fish, 2-3 mins each side, until cooked to desired doneness
Serve fish with vegetables and herb and caper butter. Sprinkle with additional parsley.
Place the stock and 2 quarts water in large
To make the herb and noodle salad, soak noodles in
Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.
Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.
Herb and Caper Butter:.
Combine all ingredients in a small bowl.
Snapper:.
Heat oil in a large frying pan.
Dust each fillet with seasoned flour and cook 2-3 minutes per side-or until done to your liking.
Serve fish at once with the savoury butter.
inutes on each side, and remove to a plate.
ven to 400\u00b0F. Grease and line an 8-inch square
Pre-heat oven to 400\u00b0 degrees (set oven rack to lowest position).
Lightly grease a cookie sheet.
Whisk together Egg Beaters and garlic and let stand while you prepare the chicken.
Mix together spices and breadcrumbs in a medium bowl.
Wash and trim chicken breasts.
Dip chicken in egg.
Dredge chicken pieces in crumb mixture, coating well.
Shake off excess breading and place on baking sheet.
Bake uncovered for about 30-35 minutes or until the chicken is cooked through.
o 350\u00b0F. Lightly grease and line an 11 x 7
nch rimmed baking pan and line base and long sides with baking
Quarter peppers; discard seeds and membranes. Roast pepper, skin-side up, under hot broiler until skin blisters and blackens. Cover pepper with plastic wrap or paper for 5 mins. Peel away skin then cut pieces in half diagonally.
Meanwhile, cook chorizo in heated large skillet, stirring, until browned. Drain on paper towels.
For the herb and garlic dressing, whisk all ingredients in small bowl.
Combine pepper, chorizo, dressing and remaining ingredients in large bowl. Season to taste.
parate the slices into rings, and rinse to remove all grit
Cook beef, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble.
Drain meat mixture in a colander.
Pat dry with paper towels.
Return meat mixture to pan.
Add cabbage, carrots, spices, chicken broth and tomatoes.
Bring to a boil.
Cover and reduce heat and simmer 1 hour or until carrots are tender.
Serves 16.