o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
ixture marinate on the counter for at least 30 minutes before
nd red pepper flakes. Cook for an additional 30 minutes.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
ater and allow to boil for 10 minutes.
Drain lentils
side.
Reserve the broth for the sauce.
In a
hrough (approximately four hours), or for quicker meals, heat on medium (approximately
cups water.
Cook for about 15 minutes per lb
nd add meat; simmer, covered for 10 minutes.
To make
Combine ingredients, bring to a boil and simmer over low heat for 5 minutes.
Use this as a basting sauce for barbecue, or combine with chopped or shredded beef, chicken or pork, and simmer until heated throughout and flavor is well through the meat.
If you want to make up a batch of this to keep in the freezer, leave out the water, and it will not freeze solid. You can take out the container and just scoop out however much you need. I sometimes make it up by the gallon just to have it on hand for easy meals.
Mix together the first three ingredients in a large bowl.
Add remaining ingredients & blend all together.
Marinate in the refrigerator for at least two hours to get the best flavor.
Enjoy!
Brown the meat with the flour.
Drain.
Put meat in crock-pot. Add water, wine, stew seasoning and the frozen vegetables for seasoning.
Mix.
Cook on high until gravy is bubbling.
Add frozen stew vegetables.
Cook on low setting for at least 4 hours. It's so good, you won't have any problem with leftovers.
br>Bake at 350\u00b0 for 1 hour.
Serves 8
he kosher salt.
Bake for 6-10 minutes until the
eat.
Let it cook for about one hour.
Then
Put beef in crock-pot and add all ingredients.
Cover and cook for several hours, until tender.
Can be cooked in oven at 300\u00b0 for 6 hours.
Shred and serve on buns.
Freezes well.
Drain pineapple, reserving syrup.
Add water to syrup (if necessary) to make 1 cup.
Heat to boiling.
Dissolve jello in hot liquid.
Cool and gently stir in ginger ale.
Chill until partly set.
Blend pineapple and cranberry sauce into jello.
Put in flat dish (such as a square or rectangle casserole dish).
Prepare Dream Whip according to package directions.
Fold cream cheese into Dream Whip.
Spread over gelatin and top with nuts.
Saute celery and onion in large heavy saucepan or Dutch oven coated with nonstick vegetable spray until soft and light golden brown.
Add remaining ingredients except parsley and stir.
Simmer about 20 minutes until chicken is cooked and potatoes and carrots are tender.
Remove bay leaf.
Sprinkle each serving with minced parsley, if desired.
Freeze remaining soup in an airtight container for future meals.
Reheat in microwave or on stove in a saucepan.
Makes 4 servings of 1 1/2 cups each.