Clean the head of cabbage and core out the center. Put 1/2 of the stick of butter/margarine in the cored out cabbage.
Slice jalapeno pepper and put in cabbage center. Add 1 tablespoon Texas Rib Rangers Spicy Rub to cabbage center. Rub the remaining butter around the outside of the cabbage.In a small bowl combine the ingredients.
Press the rub into both sides of the meat and refrigerate for 1 hour prior to grilling to intensify flavors.
Wrap cabbage in heavy foil and place in smoker or grill. Cook until cabbage is soft to touch (about ...
Sprinkle yeast over 3 tablespoons lukewarm water and allow to stand until yeast softens.
To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture.
Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Combine until flour incorporates liquid and starts to become a ball.
Add remaining liquid to make a very heavy dough.
Begin kneading the dough in the bowl. Continue kneading until you have a smooth ball that is beginning to show signs of long ...
Saute green onion in 2 tablespoons olive oil, on medium heat 5 minutes.
Add beef and sausage, brown over medium-hi heat. While almost brown, add garlic, pepper flakes, oregano, and parsley.
Once browned, stir in crushed tomatoes, water and salt.
Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.
After 8 minutes, stir pasta so the noodles won't stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).
Add basil, Parmesan cheese and ...
In a bowl, combine the first six ingredients. Shape into four patties.
In a skillet over medium heat, brown the patties in oil; drain.
Add tomato juice.Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.Remove patties to a serving platter; keep warm.
Combine flour and water; gradually add to juice in the skillet.
Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.
ot- put it on your shopping list. Mince your onion and chop
In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour.
Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out ...
In food processor or blender, puree chickpeas, almond milk, protein powder and stevia.
Process to form a dough ball.
Fold in chocolate chunks, then roll into 1-inch balls. Bake at 350 for 12-15 minutes.
Combine ground beef, rice, egg, onion powder, garlic powder, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
Shape mixture into about 20 small meatballs.
Place meatballs in a large soup pan with a lid.
Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
Bring to a boil.
Reduce heat; cover; and simmer 30 - 40 mintes or until meatballs are cooked and rice is soft, stirring often.
Serve over rice, mashed potatoes, or even egg noodles.
Chop chicken into medium sized pieces.
In a bowl, whisk together the garlic, green onion, lemon juice and olive oil.
Then add the curry powder, cumin, salt and pepper; whisk all together.
Add the chicken and coat it completely with the marinade.
If time permits, leave the chicken to marinate in the fridge for at least an hour.
Preheat pan to medium heat.
Pour chicken and all marinade into pan and grill until chicken is fully cooked through.
Serve with heated pita bread and tahini sauce.
Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.
Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood.
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