ooked but still moist, about 2 minutes. Transfer to a plate
Stir in garlic and cook 2 minutes longer.
Meanwhile, cut
In a large saucepan, heat oil over medium heat. Add onion, garlic, ginger, thyme, salt, and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
Meanwhile, pierce 2 medium, unpeeled sweet potatoes all over with a fork. Cook in microwave until tender, about 10 minutes. Cool briefly, peel and add flesh to the pan. Add broth and milk. Bring to a simmer, stirring occasionally, then simmer 5 minutes. Transfer soup in batches to blender and puree until smooth. Return to the pan and heat through. Adjust seasonings and serve hot.
o a blender. Add 1/2 cup broth and puree until
Heat oven to 400.
In a large bowl, toss potatoes with oil and seasonings. Spread in a single layer on two large baking sheets and bake for 10 mintues.
With a spatula, turn slices over and continue baking until chips are golden, about 7 minutes longer.
In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.
Meanwhile, in a second medium, heavy bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.
Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until brother is almost absorbed, about 12 minutes.
Repeat with next third of broth, and then with the ...
In a large saucepan, heat oil over medium heat. Add onion, celery, thyme, salt and pepper; cook until softened about 7 minutes.
Stir in whole wheat flour; cook stirring occasionally until lightly browned, about 3 minutes.
Stir in chicken broth, tomato puree, and sherry; bring to a simmer, reduce heat to low, cover and cook for 10 minutes.
Add lobster and simmer, covered, until lobster is opaque, about 6 minutes. Stir in milk, plum tomato, parsley, paprika, and hot pepper sauce; bring to a simmer and sevre hot.
In a medium saucepan, heat oil over medium heat. Add onion, garlic, basil, oregano, pepper, and a pinch of salt; reduce heat to medium-low and cook, stirrring occasionally, 4 minutes.
Stir in tomato paste and cook 3 minutes longer.
Stir in chicken breasts and cook for 1 minute. Add lentils, tomatoes, and their juices, and broth. Bring to a gentle simmer, reduce heat to low, cover and cook until chicken is cooked through, 7 to 10 minutes.
Stir in spinach, cover, and cook 1 minute longer or until spinach wilts. Season with salt and ...
owl.
Divide mixture between 2 large resealable plastic bags.
In a large nonstick skillet, heat 1 T oil over medium heat. Add onion, garlic, and oregano; cook, stirring occasionally, until onion is softened, about 7 minutes.
Add beans and cayenne. Simmer, stirring occasionally until beans are warmed through and flavorful, 10-12 minutes. Cover and keep warm.
While beans are cooking, warm tortillas according to package instructions.
Five minutes before the beans are done, in a medium nonstick skillet, heat remaining oil over medium heat. Add eggs and scramble, just until cooked, 3 to 5 minutes; ...
Top english muffin with tomato, bacon and egg.
In a large saucepan, heat oil over medium heat. Add onion, carrot, celery, garlic, Italian seasonings, and a generous pinch of fresh ground pepper.
Cook, stirring occasionally until softened, about 7 minutes.
Add broth spinach and vegetable mix. Bring to a simmer, add Ditalini and cook until veggies are tender and pasta is al dente.
Season with salt and pepper to taste. Sprinkle each serving with Parmasan cheese and serve hot.
In a large saucepan, heat oil over medium-high heat. Add beef, 1 T of the chili powder, and cayenne. Cook, stirring to break up the pieces, about 5 minutes. Using a slotted spoon, transfer the meat to a plate.
Add pepper, onion, garlic, oregano, and remaining chili powder to same saucepan; cook over medium heat, stirring occasionally, until onion begins to soften, about 3 minutes. Stir in tomatoes and their juices, black beans, pinto beans, and tomato sauce. Cover and simmer for 10 minutes, stirring occasionally. Uncover, add cooked beef, ...
anilla extracts. Whisk in 1/2 cup of heated milk mixture
Lightly coat 4 (6 ounce) custard cups with cooking spray.
Line a strainer with paper towels and set over a large bowl. Put yogurt into the strainer and let sit for 15 to 20 minutes, or until slightly thickened.
Meanwhile, in a small saucepan, sprinkle gelatin over half and half; let stand for 10 minutes. Bring to a gentle simmer over medium low heat and cook, whisking constantly, until gelatin dissolves. Add sugar substitute, coffee powder, and vanilla; continue whisking until sugar substitute dissolves. Remove from heat.
Using a ...
In a large saucepan, heat oil over medium heat. Add scallions, celery, and garlic; cook, stirring occasionally until softened. About 7 minutes.
Stir in chicken breasts, Napa cabbage, and salt. Add broth, bring to a simmer and cook for 5 minutes.
Increase heat and bring to a low boil, then add soba noodles. Cook until tender, about 5 minutes. Stir in soy sauce, sesame oil, and chile-cgarlic paste. Serve hot.
Combine all ingredients in large bowl with exception of tortillas.
Divide among 4 tortillas. Wrap burrito style.
or 10 minutes.
Transfer 2 cups of soup to a
In a large saucepan, combine broth, lemon juice, scallion whites, ginger, and pepper. Bring to a gentle simmer over medium high heat; cover and reduce heat to medium low, and simmer gently for 20 minutes.
Stir in coconut milk (it will appear to curdle at first), then add shrimp, tomatoes ang their juices, chili garlic sauce, and fish sauce. Return to a simmer and cook until shrimp are opaque and cooked through, about 3 minutes.
Remove pan from the heat, divide into 4 bowls, and serve.
In a large bowl, combine the scallops, shrimp, garlic, and a pinch of salt and pepper; toss unti well coated.
In a large skillet, heat oil over medium high heat. Add seafood mixture and cook, stirring frequently until shrimp turns pink and scallops are cooked through, 3 to 4 minutes.
Transfer to a large serving bowl, add lemon juice and zest and stir well. Sprinkle with parsley and serve warm.