FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Mix together ground beef, oatmeal, onion, salt and pepper, egg and herbs and spices.
Form into balls and brown in skillet.
Place meatballs in crock-pot.
Add jar of chili sauce and jellied cranberry sauce.
Do not stir.
Start crock-pot on high.
After cranberry sauce melts, stir ingredients.
Cook on low for another 4 hours.
Serve over rice or noodles.
Makes 6 servings.
Whisk eggs, cream and salt and pepper in a bowl.
Melt butter in a non-stick frying pan over medium high heat until foaming.
Add egg mixture, sprinkle with herbs and cook for 3 minutes.
Gently draw in edges with a fork to allow uncooked egg to run underneath and cook until eggs are just set.
Remove from pan and keep warm.
Meanwhile, place bagels in a toaster or oven grill (broil) and toast until golden brown.
Spoon eggs onto bagels and top with flaked salmon.
Season chicken with salt and plenty of pepper.
Saute chicken in butter (using as little as possible).
Add garlic cloves (whole, chopped or use a press).
Sprinkle chicken with herbs and cover pan with a tight-fitting lid.
Cook over medium heat for 25 to 30 minutes.
When tender, remove chicken and add several tablespoons wine or sherry.
(Water or juice is acceptable.)
Stir well with pan drippings; boil until liquid is reduced and pour over chicken.
Serve with noodles and steamed vegetables.
iblets into a covered container and put in the fridge for
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
Grate the Cheese and small dice the onion and capsicum.
Mix all the ingredients together.
Toast the bread on one side adding the topping on the uncooked side and grill until the cheese is starting to bubble.
For Vegetables, sprinkle the topping over and pop under the grill until its melted.
For a different flavour swap the Italian herbs of Cajan.
n the broth and lemon juice and toss to coat
r cookie sheet with aluminum foil and lightly coat with cooking spray or
ECOMMEND USING MORTON POPCORN SALT AND TRADEWINDS BRAND GROUND CELERY SALT
Cook spaghetti (as much as fits in your bowl) as package directs.
Drain and wash in cold water.
Coat spaghetti with oil (keeps from sticking together).
Add next 6 ingredients. Toss.
Top with chunked tomatoes.
Add wine vinegar to taste. Cover top of bowl with McCormick Salad Supreme and add herbs and spices salad dressing to coat well.
Cover.
Refrigerate overnight.
Whisk the egg yolks with the cream cheese. Whip the egg whites to stiff peaks then fold into the yolk mixture.
Heat 2 separate 7 inch frying pans with 1 tbsp oil each. Divide the egg mixture between the 2 pans, smoothing the top. Cover the pans and cook over low heat for 15-17 mins until almost set. Distribute 1/2 the herbs between the 2 pans along with the ham and cheese and cook for another 2-3 minutes. Fold the omelettes in 1/2 then place on warmed plates. Sprinkle with the remaining herbs and a little sea salt. Serve with lemon wedges.
Cut celery stalks into diagonal slices about 1/4-inch wide.
In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.
br>Rinse chicken and dry inside and out with paper towels. Place
00b0F. Season the chicken with salt and pepper and roast for about 40
lour in a bowl with all the herbs and spices; set aside.
Mix
he capers, green onions and chopped herbs; set aside.
Place 1
Blend cream cheese, mushrooms and herbs and spices well. Press two sections of crescent rolls together to make a square. Make four of these squares.
Spread on cream cheese mixture.
Roll tightly.
Cut each square into four pieces with kitchen shears. Brush pieces with beaten egg; then sprinkle with sesame or poppy seed.
Bake according to directions on package of crescent rolls. Makes 16 logs.
Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
Meanwhile, in large skillet over medium heat, heat oil.
Add zucchini and garlic; cook for 5 minutes, stirring frequently.
Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
Stir in herbs; simmer for 5 minutes.
Season with salt and pepper.
Toss sauce with hot pasta.
Serve immediately, with Parmesan cheese for sprinkling on top.