hese scones using the \"Bisquick Heart Healthy\" lower fat product, but the
In a 4-quart saucepan, melt butter and saute onions until shiny and tender.
Crumble in ground beef.
Brown well, stirring until no longer pink.
Sprinkle seasoning over.
Mix.
Add tomatoes, kidney beans and ketchup.
Simmer 1 hour, stirring frequently.
Yield: 6 to 8 servings.
Cook lasagna noodles according to directions (slightly firm). Cool in cold water, then drain.
In a food processor, combine the oil, lemon juice, beans, garlic and salt; cover and process until smooth.
Transfer to a small bowl.
Serve with pita wedges if desired.
Easy roasted garlic: Take 4 large cloves of garlic and place onto a medium hot griddle. Cook, turning them every few minutes until soft- be careful and don't burn them!
baking powder, baking soda and salt.
In a small bowl
Cook shells according to package directions. Coat pan with cooking spray. Saute onion and turkey and gradually add spinach. Combine with Ricotta cheese, Parmesan, parsley and egg whites. In bottom of 13 x 9 x 2 baking dish, spread 1 cup sauce. Fill each shell with 1 tablespoon turkey mixture. Place half of shells in baking dish. Cover with 1 cup sauce. Sprinkle with Mozzarella. Cover with tinfoil. Bake 45 minutes. Remove foil. Bake 10 minutes.
sprinkle the chicken with salt and pepper.
heat oil in a dutch oven.
add chicken and cook until browned.
return the dutch oven to the stove add the onion, garlic and green pepper and cook about five minutes.
stir in the rice, cumin and turmeric and cook 1 minute.
add the chicken, tomatoes, broth and olives.
simmer about thirty minutes until liquid is absorbed.
stir in peas and pimentos and cook 5 more minutes.
*If using self-rising flour, decrease salt to 1/2 teaspoon.
eat.
Stir in flour, salt, curry powder and pepper. Drain
Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours.
Remove pot from heat and stir in milk until incorporated and soup is creamy.
Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot.
Season nutria with salt, pepper and garlic, and place nutria over vegetables.
Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours).
Garnish with vegetables and demi-glace.
Bring water to a rapid boil with salt; gradually stir in grits with fork.
Cook until all water is absorbed.
Stir in margarine; little by little carefully add Scramblers, cheese, garlic and cayenne pepper.
Place into greased 2 1/2 quart casserole dish. Bake at 350\u00b0 for 1 hour and 20 minutes.
Serves 8.
ine.
Add the kosher salt, pepper, thyme and summer savory
Season with the kosher salt or sea salt. Remove the kale from
Mix water, yeast and sugar. When the yeast foams on the top of the water, knead in the flour and the remaining ingredients. Proof until double in size. Fold over to remove gasses (punch down). Roll out onto a greased sheet pan. Cover and let rise slowly. Brush with olive oil; sprinkle with kosher salt and bake in a preheated 400\u00b0 oven for approximately 25 minutes. Allow to cool slightly before serving.
Yield: 1 Focaccia.
Heat oven to 500\u00b0. Beat eggs, milk, sugar, salt and cinnamon in a small bowl with fork. Dip bread into egg mixture and place on a plate. Lightly grease cookie sheet and heat sheet in oven 1 minute. Remove from oven. Place dipped bread on hot cookie sheet. Bake 5 to 8 minutes or until bottoms are golden brown. Turn bread over; bake 2 to 4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Combine sugar, egg substitute, oil and vanilla; add apples. Combine flour, soda, salt as desired and cinnamon; add to mixture. Add nuts and pour into greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 1 hour.
Chop the basil, garlic and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper. Refrigerate, covered, for up to 3 days. Makes about 1 cup. Serve over pasta or use with cooking chicken or pork.
red pepper flakes, pepper sauce, salt, pepper, soy sauce and lime
Cover fowl with water and chicken broth and heat gradually to boiling point with onion and celery. Cook until fowl is tender, about 1 1/2 hours, adding salt when half done. Remove fowl from broth and set aside on warm platter. Strain broth; bring to boiling point. Stir in rice; cover and simmer over moderate heat until rice is cooked. Stir the contents frequently while rice is cooking. Cool soup slightly and blend with the following Egg-Lemon recipe. Serve immediately. Makes 6 servings.