ook, covered, over medium heat for 5 minutes.
Add the
eef bouillon and simmer covered for an hour. While hock is
Brown beef and drain fat off.
Add onion, salt and chili powder.
Cook 5 minutes.
Add tomato sauce and beans.
Cook 15 minutes more.
Heat tortillas in very little oil in skillet about a couple of seconds
on one side, then the other side.
Put some of mixture and side dishes in tortillas and serve.
arley and 3 cups of vegetable stock.
Bring to a
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
epper. Cook on medium-high for a few minutes than lower
rill grate with oil.
For the Vegetable, toss:
zuicchini, asparagus
Combine all ingredients and mix well.
This makes enough for several salads.
Mix altogether and marinate vegetables for 4 hours minimum.
br>Bake at 325\u00b0F for 45 minutes, or until cooked
ixture, and allow to marinade for at least an hour.
Preheat oven to 400\u00b0F. Lightly grease 4 - 4 inch individual pie dishes.
Combine olive oil, tomato paste, vinegar, brown sugar and garlic. Toss with vegetables then distribute between pie dishes. Cover with puff pastry, tucking edges around sides. Brush tops with melted butter. Place pies on a baking tray. Bake for 20-25 mins, until pastry is puffed and golden brown.
Unmold tarts onto serving plates, vegetable side up. Serve sprinkled with goat cheese and basil leaves.
For the stuffing, mix together the
heat 3 tablespoons of the vegetable oil. Add the brisket and
b>for 15 minutes or until dry.
Place chicken, skin side
n plastic wrap and microwaved for 1-2 minutes on high
overed on middle low heat for 2 to 2 1/2
o the bone, (on each side of chicken legs).
PLACE
Oil 4 - 12 oz baking dishes.
Cook lentils in boiling
rill. Place the turkey, breast-side down, on a chopping board