nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
he 150 Best Slow Cooker recipes.
arinade. Grill until the ribs show charring and good grill marks
ook potatoes up to 1 day in advance. Cut in half
est if eaten the same day.
turn once or twice a day (this tastes best). Overnight works
When potatoes are cool enough to handle; peel if desired, then cut into 1/2-inch cubes; place in a large bowl and sprinkle with vinegar while still warm.
Add in the scallions, salt, and pepper.
To make the dressing: combine the mayonnaise, mustard, and maple syrup.
Pour dressing over potatoes; add in ham and radishes; toss together gently but thoroughly.
Serve immediately or cover and refrigerate up to 1 day; bring to room temperature before serving.
Combine first five ingredients in food processor; blend until finely chopped and paste forms. Pat meat dry and rub herb paste all over roast. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
ours. (Can be made 1 day ahead. Keep refrigerated.).
Preheat
In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.
Preheat oven to 350 degrees.
In a small skillet cook andouille over low heat for 5 minutes, or until tender and cooked through.
Place potatoes in a small pot and cover with water.
Bring to a boil and cook for 10-12 minutes, until potatoes are tender.
Remove potatoes from pot and\"mash\" with a wooden spoon until lumpy, but not creamy.
Stir in andouille, sour cream, green onions, and garlic.
Season with salt and pepper, to taste.
Serve warm, or cold the next day.
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Scrub and wash the new potatoes and place into a saucepan. Cover with the water and then add the rest of the ingredients, except the butter and final seasoning.
Bring to the boil and reduce to a simmer.
Cook for approximately 20 minutes.
Once cooked, drain and using a fork or a potato masher, crush the potatoes lightly,.
add the butter and season with salt and pepper.
egrees Celsius.
Scrub the new potatoes and rub with the
br>Wash and place the new potatoes into a suitable sized
o barely cover. Place the new potatoes on top of the
In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
Steam new potatoes about 20 minutes or until fork-tender. Combine peas, salt and sugar in saucepan with water to cover. Cook, uncovered, 5 to 8 minutes or until tender.
Drain. Return peas to pan. Add butter and green onions to peas.
Heat until butter melts.
Add potatoes. Add pepper and cream.
Heat through, but do not cook.
Boil new potatoes until partly cooked.
Remove from pan and cut potatoes into halves.
Pour melted butter over potatoes in a baking dish and sprinkle with dry Italian dressing.
Finish baking until done.
Do not cover.