heese on top. Bake oven for 20-25 Min's or until
itting lid and let stand for 5 minutes.
Serve with
Add all ingredients except ice into large container and stir. Let sit for an hour.
Add ice to punch bowl and add Sangria.
his make certain to have 20 (1-quart) sterilized glass canning
Heat oil in a heavy-bottomed Dutch oven over high heat. Cook onion and leek until soft and transparent. Add carrots, zucchini, tomatoes, bay leaf, cinnamon and saffron and its liquid. Season. Cover and simmer for 5 mins. Add rice and lentils. Add stock, cover and simmer for 15 mins.
Remove pan from heat and remove lid. Place a clean tea towel over Dutch oven and replace lid. Leave in a warm place for 20 mins.
Spoon rice onto a large serving platter and sprinkle with parsley.
Heat butter and oil in casserole and brown chicken.
Season to taste with salt and pepper and remove.
In fat remaining, cook onions until brown.
Add flour, milk, mustard and chicken broth. Return chicken to skillet and cook under low heat for 20 minutes.
Check beans for small rocks and wash them.
Soak beans overnight.
Shred the first 3 vegetables and then mix with your hands. Add vinegar, oil, salt, 3 pounds sugar and celery seed.
Mix very well.
Let stand for about 1/2 hour and then taste for sweetness. If desired, add 2 pounds more sugar.
Wait 1/2 hour and check taste again.
Heat honey; add non-alcoholic Sauterne and stock.
Boil for 20 minutes, until reduced.
Add soy sauce and cook for 3 minutes. Whisk with 2 tablespoons butter, 1 at a time at room temperature.
f the pot on. Wait for the white to set, as
Rinse fish fillet.
Reheat oven to 375\u00b0.
Coat the fish fillet in the rye flour.
Sprinkle both sides with the chives and seasoning.
Place in a glass baking dish.
Pour the lemon juice over the fish fillet.
Cover with the glass lid.
Place the dish in the heated oven for 20 minutes or until the fish falls apart while lifted with a fork.
Soak beans overnight, drain and rinse.
Cook Beans in 8 cups of water for 1 hour or until tender.
Drain Beans and place in dutch oven.
Add remaining ingredients to dutch oven and bake covered at 325 degrees for 2 hours. Remove cover for last 15 minute Let stand for 20 minutes to allow for sauce to thicken. Taste and add salt if desired.
Cook in large frying pan, beef, sausage and onions.
When browned, add all remaining ingredients, except noodles and cheese, and cook for 15 minutes.
Stir in the cooked and drained noodles.
nd cook over medium heat for 5 mins, or until soft
Simmer in water enough young poke weed for 4 people.
Make a white sauce by melting butter in saucepan.
Stir in flour and stirring slowly, add milk.
Season to taste with salt and pepper. Add diced green pepper.
Bring to a simmer.
Spread a base of poke weed over bottom of well greased casserole.
Cover with white sauce, then with sliced egg.
Repeat until all the ingredients are used.
Top with buttered bread crumbs.
Bake at 325\u00b0 for 1/2 hour.
Melt the butter and add remaining sauce ingredients.
Pour sauce over tilapia filets.
Bake at 350F for 20-30 minutes.
Serve with rice.
Cook spinach according to directions on packet. Cool.
In a large bowl, whisk ricotta, eggs, cheeses, onion flakes, stock powder and nutmeg together until smooth.
Add spinach.
Grease the muffin or friand tins with the butter.
Spoon mixture into cases (I get six mini-quiches from this mixture).
Bake in moderately hot (180C) oven for 30-40 minutes, or until golden on outside and cooked through.
radually add remaining flour (enough for a stiff, kneadable dough) and
he tomatoes in large chunks for a chunkier salsa.
You
Preheat oven to 375 degrees.
Wash chicken and pat dry.
Brush drum sticks with olive oil and sprinkle with salt, pepper, onion powder, garlic powder, paprika and rosemary.
Bake for 20 minutes and turn the legs, baking for an additional 20 minutes.
Check chicken for even doneness and turn the chicken as needed, this is where you would brush on the BBQ sauce on or not and bake for the last 20 minutes rotating chicken as needed, totaling an hour of cooking time.
Let the chicken rest for 5 minutes, dig in !