he herring, chopped onion, apple and pickle in a bowl, sprinkle
Arrange the sliced tomatoes and mozzarella in circles in four individual shallow flameproof dishes.
Sprinkle the chopped red onion and sun-dried tomatoes on top.
Preheat the broiler to high.
Whisk together the olive oil, vinegar, mustard, chopped herbs, and seasoning.
Pour over the salads.
Place the salads under the hot broiler for 4-5 minutes, until the mozzarella starts to melt.
Sprinkle pepper over the salads, and serve immediately, garnished with fresh herb sprigs.
ake dressing: place garlic, ginger, and oils into a small pan
Add vinegar,juice,oil, mustard, and honey to food processor or
ou need a very strong and rigid roasting tin, one that
Mix all ingredients in a jar. Cover and allow to stand at room temperature (not cold) so flavors mix. Toss with greens or vegetables.
remove all excess dirt and dry with clean cloth.
ver medium heat; add fennel and cook for about 3 minutes
Make manty as in the \"Manty\" recipe, but make them half the size, and do not cook them.
Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Brown pork chops and drain off fat.
Leave in skillet.
Add sauce.
Simmer with top on until chops are tender.
Add water, if necessary.
This amount of sauce for 4 chops.
Cook noodles and serve with sauce.
Add tossed salads and hot bread and you have a delicious meal.
Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
ustard, lemon juice, and vinegar.
Salt and pepper to taste.
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together; then stir in the chopped fresh chives.
Arrange 3 cups chopped watercress on 6 individual serving plates.
Evenly top each with the apples, avocado, hearts of palm, and walnuts.
Evenly sprinkle dressing over salads and serve.
Peel and rinse the shrimp.
If
After preparing the potatoes, boil and rinse in cold water. Boil the peas and drain.
Mash the potatoes and fold in all the other ingredients except the olive oil, doing the peas last.
Knead all together.
Put on a board and roll into 12 pieces.
Roll each into a patty and pan-fry in the olive oil, until golden brown on each side; about 4 minutes on each side.
Serve with Tomato Relish Sauce, found in the Soups, Salads and Sauce section.
orn oil, add the onion and saute until transparent. Add the
o smoke; add red pepper and cook until lightly browned, about
br>Add the steak strips and let sit at room temperature
inegar, mustard, garlic, salt, and pepper, and shake well to blend.
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.