ofter peach.
Use this recipe for baked apples or pears, increase baking
e 2 pans for the cooking 1 for each fish, I
arley and 3 cups of vegetable stock.
Bring to a
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Substitute an equal amount of applesauce for the vegetable oil in cookies, cakes and breads.
A 1/3 cup substitution of natural applesauce for 1/3 cup of vegetable oil will eliminate 602 calories and 72 grams of fat in the whole recipe.
r small, ovensafe, greased ramekins for any leftover batter, or reserve
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
tablespoons of browned onions for garnish.
Meanwhile place lentils
Mix well and refrigerate for at least one hour.
Great dip for raw vegetable plate or topping for baked potatoes.
ver medium heat and boil for 2 minutes; stir constantly.
For sauce: Whisk yolks and sugar
ightly browned or fry in vegetable oil until lightly browned (do
nd leek, and cook, stirring, for 4 minutes until softened.
ith the chicken broth. Check for seasoning, salt and pepper. Personally
For the laksa paste, blend or
wooden skewers in water for 20 mins. Thread pork, pineapple
lorets in boiling salted water for about 8 mins, until soft
heat oven to 200C(400F).
Toss all veg except tomatoes with the honey and oil in a roasting dish. Add the herbs and roast for 30 minutes. Add the tomatoes, reduce heat to 190C(375F) and roast for another 30 minutes.
Remove herbs and liquidize the remaining vegetables adding stock until you reach the desired consistency.
Place soup in an ovenproof dish and bake for a further 20 minutes, serve with hot buttered toast.
Heat 1/4 c. olive oil in skillet and saute first six ingredients over medium high heat till onions are translucent. Add tofu and herbs and cook for 2 minutes more.
Add salt, pepper and parmesan cheese.
Place vegetable mixture in deep dish pie plate and add gravy till it reaches top of veggie mixture.
Cover with the rolled pie dough and prick crust with a fork.
Bake at 350\u00b0 for 35-45 minutes or until golden brown.