epper.
Cook in microwave for about 4 minutes until vegetables
In a medium bowl, combine green onions, shallots, garlic, ginger, allspice, black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses.
Mix well, cover, and allow to sit for 1 hour.
Stir again before using with fish or meat.
This should make enough for about 2 different meals.
Discard any remaining sauce after marinading meat.
elt 1-1/2 teaspoons butter or oil (any type) in same
nions and broth.
Microwave for about 2-3 minutes.
Place
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
ot appear in many traditional recipes for Typsy Laird.).
How to
For the Cake: Set oven rack
Heat oven to 350 degrees F.
Spray mini muffin tins with cooking spray.
In very large bowl, mix all ingredients together.
You may also divide ingredients EVENLY and mix in two seperate large bowls.
Using a pastry bag, fill mini muffin tins (recipes makes approx. 96 mini quiches; recipe halves very easy) almost full with quiche mixture.
Bake for approximately 30 minutes.
You may serve these at once, or freeze for later use.
If frozen, they can easily be reheated in a microwave for 1-2 mins, serving immediately.
ach use, it should last for about 2 - 3 months with no
Mix all ingredients together.
Use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.
n top and let sit for 1 minute. Add 8 cups
dd mashed tomatoes and simmer for 1/2 hour.
Season with
eat rub spices, roast chilis for 10 minutes, place in sealed
cover each bowl and chill for 24 hours, turning occasionally.
et the steaks rest 1-2 hours.
Heat a heavy
Mix the bread, ground meat, egg, onion and mustard. Season then form 18 meatballs. Press an almond into each meatball and flatten slightly. Heat the oil and brown the meatballs, working in batches, for 3-5 min until browned. Remove from the pan and keep warm. Add the spring onions and carrots and saute for 3-4 mins. Season then add the sherry, stock and cream. Return the meatballs to the pan, cover and simmer for 8-10 mins. Add the ground almonds and continue to cook for 1-2 mins. Distribute between 4 bowls and serve.
he minced garlic. Saute' for about 2 minutes.
Add the shrimp
he boil and let bubble for 5 minutes. Turn off the
Cook the pasta in boiling salted water for 5-7 mins then drain. Meanwhile, bring the stock to a boil. Add the carrots and leek and cook for about 6 mins then add the peas and cook for another 2 mins. Add the sausages and cook for another 4 mins then add the pasta and parsley and season with pepper.
Mix first 5 ingredients in a 1 quart saucepan and bring to a boil.
Reduce heat and simmer for 10 minutes, stirring often; cool completely.
Strain in a coffee filter or a strainer lined with cheesecloth.
Add 2 teaspoons vanilla extract, after it has cooled completely, if desired.
Pour into an air-tight bottle or jar and store in the refrigerator. Keeps for 1-2 weeks.