arley and 3 cups of vegetable stock.
Bring to a
o the pan) and fry for 1 minute on each side
and saute, while stirring occasionally, for 3-4 minutes or until
ix gently.
In casserole dish, spread one half of flour
tablespoons of browned onions for garnish.
Meanwhile place lentils
tablespoons of browned onions for garnish.
Place lentils,water
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.
roth.
Cover and simmer for about 20 minutes or until
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
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.
here and forget about it for a while and do the
ightly browned or fry in vegetable oil until lightly browned (do
inutes.
Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly
val shapes.
Heat the vegetable oil in a large skillet
r small, ovensafe, greased ramekins for any leftover batter, or reserve
nion, stirring a few times, for 5 minutes or until softened
ntil well-mixed. Let sit for 10 minutes.
Add dough
In a crust or casserole dish, layer onions, zucchini and tomatoes in 2 to 3 layers.
Top with cheese.
Bake at 350\u00b0 for 30 to 45 minutes.
Cook in peanut oil in a wok the onions, garlic and green pepper for a few minutes until it begins to brown.
Then add the sliced zucchini and corn pieces and sprinkle with vegetable seasoning salt.
As this is cooking, slice the tomatoes and add them.
Then add about a cup or so of water and steam on low heat, covered, in the wok for about 30 minutes.
The corn and zucchini absorb the delicious taste of the onions, garlic and green peppers.
Must use all fresh vegetables for this dish.