Crispy wontons:.
Preheat oven to 375 degrees.
Brush a baking sheet and teh wonton skins lightly on both sides with 2 tsp of oil.
Season with salt and bake for 10-12 minutes, or until browned and crisp.
Transfer to a cooling rack and reserve.
In a large heavy skillet or wok, heat 1T of canola oil over medium-high heat.
Add the scallion, garlic, cabbage, celery, bamboo shoots and mushrooms and stir-fry until cabbage is soft and wilted, about 3-4 minutes.
Add the sugar, 3/4 cup of the chicken broth, soy sauce and sesame oil ...
Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl. Personally, I add the flaxseed for an extra oomph!
Preheat broiler; spray a baking sheet with cooking spray.
Place the bread in a food processor and process until fine crumbs form.
Transfer the crumbs to a bowl and sprinkle evenly with the milk.
Heat 1 tablespoon oil in a nonstick skillet over medium heat.
Add in the onion and cook, stirring, until softened, about 5 minutes.
In a big bowl, mix together the moistened bread crumbs, onion, beef, egg, nutmeg, 1/2 teaspoon salt, allspice, and black pepper to incorporate.
Form mixture into 1/2-inch balls and place them on the ...
Preheat the oven to 325\u00b0.
In a medium bowl, combine the tuna, spinach, bell pepper, carrot, parsley, mayonnaise, mustard, and black pepper.
Place the bread on a baking sheet, divide the tuna among the 4 pieces of bread, and top each with a slice of cheese.
Bake until the cheese melts and the edges of the bread are toasted, 6-8 minutes.
290 calories per serving.
In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap ...
Heat the oil in a large soup pot over medium heat.
Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
Remove from the heat and allow to cool slightly, about 15 minutes.
Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another ...
Heat 1 tablespoon of oil in a wok or large skillet until very hot.
Add the garlic, scallions and ginger and cook, stirring, until softened, about 2 to 3 minutes.
Add the rice, red pepper, edamame, corn and tofu and stir, until heated through, about 5 minutes.
Make a 3-inch well in the center of the rice mixture.
Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled.
Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly.
Serve hot.
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with ...
Brown the meat and onion in a large nonstick skillet over med-high heat for 5 minutes, breaking up the meat into crumbles as it cooks.
Pour the drippings out of the pan and discard.
Add the garlic, jalapeno, and red pepper and cook 5 minutes, stirring occasionally.
Stir in the rest of the ingredients, except the buns; decrease heat to low and simmer for 5 minutes.
Place a 1/2-cup scoop of the mixture onto each bun and serve.
In a large bowl, whisk together first 6 ingredients.
Add coleslaw mix and caraway seeds, if using; toss to coat. Store in a covered container (preferably glass) and refrigerate.
Preheat the oven to 350\u00b0. Coat a 9 x 13-inch baking dish with cooking spray.
Melt the chocolate and butter n a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened ...
Heat the oil in a large skillet over medium high heat.
Add onion and cook until softened and translucent, about 5 minute.
Add the ham and garlic and cook for an additional 3 minute.
Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper.
Bring to a boil, then reduce heat to a simmer.
Cover and cook until about half of the liquid is absorbed, 15 minute.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.