Scrape well, wash and grate raw carrots.
Mix with 1/2 cup of sour cream and peas.
Shape into cone and place in a salad dish. Pour over cone 1/2 cup sour cream mixed with salt and sugar.
Top cone with sliced fresh tomatoes and lettuce leaves.
Rinse shrimp and drain. In a large bowl mix together salt and sugar. Add shrimp
Mix together oil, vinegar, salt and sugar.
Dice and mix vegetables.
Pour oil and vinegar mixture over vegetables.
Mix and serve with peas, beans, potatoes, etc.
ow heat, add garlic and onion and cook until translucent.
Stir
x water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay
r brine in a large non-reactive container, making sure salt and sugar
rocess the flour, salt and sugar until blended. Add butter and process briefly until
For the roasted salt and pepper spice, preheat the oven
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
ixing bowl, combine flour, oil, salt and sugar.
Add in yeast water
In a small pan, boil water. Add salt and asparagus and cook for 1-3 minutes depending on how thick the asparagus stems are.
Immediately immerse the asparagus in the ice water to stop further cooking and drain.
In a saute pan, heat sesame oil and saute sugar snap peas and red pepper until the vegetables are tender but still crisp.
Add asparagus, corn (if using), tamari, sake, salt and pepper. Saute until all the vegetables are heated through.
Transfer to dishes, sprinkle sesame seeds, infuse love and serve!
Get vinegar and water to boil.
Cut tomatoes to desired size. Put 1 teaspoon salt and sugar to quart jar.
Pack tomatoes and about 12 peppers to a quart.
Fill jars with boiling vinegar and water.
In about 30 days hot peppers and tomatoes will be ready to eat.
Soak tapioca in water 3 hours.
Drain; discard water.
Soak prunes and raisins in water 1 hour.
Drain; discard water.
Cook fruit in water to cover 15 minutes.
Add drained tapioca, lemon, cinnamon stick and 2 cups grape juice.
Cook until tender, adding more water or grape juice as necessary.
Add salt and sugar to taste.
a baking sheet and season with salt and pepper. Roast for 1
Put the oil, onion, garlic and celery into a heavy saucepan and saute about 1 minute.
Sprinkle with salt and sugar and saute for another 3 minutes.
Mix the salt and sugar with water, soak pounded chicken
th 1/2 an onion and a little celery in
Wash and cut up cabbage.
Set aside in water.
Put about 1/4 cup of bacon fat in large pot or skillet.
Saute green pepper and onion in fat.
Add cabbage which has been set aside.
(Only use water that remains on cabbage when taken from bowl.)
Cover and cook until desired tenderness.
Season with salt and sugar to taste.
Shake in a little soy sauce.
Stir well during cooking.
Microwave bacon slices until brown. Take crumbled bacon and drippings.
Slice onion and saute.
Add bay leaves and cloves. Put shredded cabbage on top of this mixture in the crock-pot.
Add water, apple, salt and sugar.
Close lid and simmer until soft. Season with vinegar and sugar to taste while simmering in crock-pot.
In a soup pot over medium heat, add the oil and saute the onions for 5 minutes.
Stir in the broth, sausage, black beans, tomatoes, corn and pumpkin and bring to a boil.
Reduce heat to medium-low and stir in the milk, curry and cumin.
Simmer for 10 minutes.
Season to taste with cayenne, salt and sugar.