rtight container at room temperature for up to 6 months.
se my electric frying pan for this.) Add the chicken to
hem yourself. Pick the crabs for all their meat and reserve
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
n preheated 300 F oven for 6 minutes or until bread
In a skillet, heat olive oil over medium heat. Add onion and saute until soft. Add garlic and cook for another minute.
Stir in tomato products, oregano, rosemary, crushed red pepper, salt and pepper. Taste sauce and if desired, add sugar. Bring to a low boil, then reduce heat and simmer for about 10 minutes, until it is thickened up a bit. Use as desired.
id.
They're notorious for over beating, so I turned
ix well.
Set aside for 24 hours, or until mixture
If it's too sweet for you, add a bit of
Place saucepan over medium heat.
For CREAM OF MUSHROOM or CREAM OF CELERY: melt butter and saute veggies.
For ALL: combine starch, liquid, and spices in a container with a tight fitting lid. Shake vigorously until well combined. Add to saucepan and stir constantly until thick.
To finish CHEDDAR CHEESE: Remove saucepan from heat. Add cheese and stir until melted.
For the mix:
Grind the
nd cook over low heat for 2-3 minutes more, shaking
medium bowl and marinade for 2 hours.
Place chicken
I usually use two pans for this, a small skillet and
We have two recipes for Eggplant (Grandma's own).
Try them both!
In a soup pot, saute' carrots and celery for 5 minutes.
Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.
o 3 quarts of water for the pasta. Add 1 tsp
FOR THE PATE
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.
ater. Stir and let stand for 5 minutes.
In a