Combine frozen vegetables and chickpeas in a bowl.
In a jar with a tight fitting lid, shake the salad dressing, juice, concentrate, oil, vinegar, lemon juice, garlic and pepper to mix well.
Pour over vegetable-bean mixture.
Mix well.
Let marinate a few hours in refrigerator.
Arrange salad over lettuce leaves. Serve chilled.
Combine vinegar, vegetable oil, salt, sugar, water and pepper in saucepan.
Bring to boil.
Stir until sugar is dissolved.
Let cool.
Drain French beans, bean sprouts, peas and corn.
Mix with celery, pepper, onions and carrots.
Pour vinegar mixture over vegetables.
Mix well.
Cover and put in refrigerator for 12 hours.
Stir occasionally.
Drain all canned vegetables and toss together in a large bowl. Add the next four ingredients to the vegetables.
Bring the sugar plus the next five ingredients to a boil.
This makes the dressing.
Cool and pour over the vegetable mixture.
Refrigerate. Keeps up to two weeks.
Combine
vinegar,
vegetable oil, salt, sugar, water and pepper.
Bring
to
a
boil, stirring to dissolve sugar;
cool. Drain
vegetables
and place in Tupperware container or jar and stir
in
vinegar mixture.
Cover, place in refrigerator for 12 hours, stirring occasionally.
Combine first 6 ingredients in a saucepan. Bring to a boil, stirring to dissolve vinegar. Let cool. Drain vegetables and combine. Stir in the vegetable mixture; cover and place in refrigerator 12 hours prior to serving or overnight. Stir occasionally.
powder.
For the marinated vegetables, combine the yogurt, cayenne
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
fresh herbs, peppercorns, sugar and vegetable stock to a boil. Remove
ccasionally.
Steaks can be marinated in a zip lock bag
ad tried several other marinated garlic recipes before this one and was
ins, turning. Stir in the vegetable mixture and cook briefly over
Place couscous in a medium heatproof bowl and stir in boiling water. Cover with plastic wrap and set aside for 5 minutes or until liquid is absorbed. Using a fork. Fluff and separate grains.
Add drained vegetables, carrots, basil and lemon juice to couscous and toss gently to combine. Serve salad sprinkled with walnuts.
Chill marinated artichokes and shrimp.
Drain and quarter artichokes and combine with shrimp.
Beat together the olive and vegetable oils, vinegar, mustard, chives, scallions, salt and pepper.
Pour over the shrimp and artichokes.
Refrigerate several hours.
Serve with toothpicks.
aple syrup and marinated berries.
To make marinated berries: In a
o 400\u00b0F. Heat the vegetable oil in a large skillet
Preheat the oven to 425\u00b0F.
Combine vegetables, cheese and basil in small bowl; season to taste.
Make a horizontal cut in each lamb roast to make a large pocket, without cutting all the way through. Push vegetable mixture into pockets. Tie lamb at 1-inch intervals with kitchen string. Place lamb on large oiled baking pan.
Roast lamb, uncovered, about 35 mins. Cover lamb; let stand 10 mins. Remove kitchen string, then slice thickly.
roiler pan and rack with vegetable cooking spray.
Preheat grill
he lemon juice. Heat the vegetable oil in the cleaned frying
Preheat a grill pan on high heat. Brush vegetables with oil and cook for 2-4 mins each side, depending on vegetable, until tender. Transfer to a bowl with mushrooms and garlic.
In a separate bowl, whisk together marinade ingredients until well combined. Season to taste. Pour marinade over vegetables. Cover and chill until required.
o soften. Add to the vegetable mixture.
Divide the salad