inutes.
Meanwhile, preheat your oven to 425\u00b0F [220\u00b0C
o taste.
In a small saucepan warm tomatoes over moderate
auce (page 266 in the Small Victories cookbook), the gochujang mixture
ake the roasted tomatoes, slice small tomatoes and place in a
Preheat oven to 425\u00b0F. Line a
Heat oven 300 degrees.
Mix all ingredients in a heavy 3 quart ovenproof saucepot.
Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
Discard bay leaves before serving or storing.
Serve over buttered noodles if desired.
You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
You can also add frozen peas or frozen beans 20 minutes before stew is done -- .
Preheat the oven to 425\u00b0F. Oil a
Preheat the oven to 425 degrees.
Cut
n a preheated 325 degree oven for 1 hour.
Uncover
atter, mix yeast in a small bowl with 1/4 cup
Preheat oven to 375°F.
Lightly grease a square enamel baking dish with nonstick spray.
Scatter the brown sugar to the baking dish, spreading evenly.
Top the sugar with the butter cubes, spreading evenly. Then pour over the heavy cream.
Bake for 10 minutes undisturbed. Remove from the oven and whisk. Return to the oven and continue to bake for another 10 minutes.
Let cool 3 minutes, then whisk in the vanilla and salt.
Preheat oven to 220 degrees C.
Combine pumpkin, oil, salt and pepper and place on baking tray.
Roast for 25-30 minutes until tender.
Remove from oven, place in bowl and allow to cool slightly.
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
Combine all the dressing ingredients, except the herbs.
Add the dressing, herbs and rocket to the pumpkin and toss well.
Place in the serving bowl or on individual dishes.
Garnish with the cucumber ribbons and cashew nuts.
Serve warm or cold.
read crumbs into a third small bowl. Dip each chicken breast
Preheat the oven to 375\u00b0F (190\u00b0C).
Place the slice of feta cheese in a small oven-proof serving dish.
Sprinkle the oregano over the cheese and add a grind of black pepper; drizzle with olive oil.
Cook for 12-15 minutes depending on the thickness of the cheese slice, and serve hot with pita wedges.
Preheat oven to 325\u00b0.
Cut
irst eight ingredients in a small bowl to make the spice
Pre-heat oven to 300 degrees.
Open
Preheat oven to 375\u00b0. Prepare a baking sheet by lining with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
COOK'S NOTE: If you lightly wet your hands the meatballs will form better and crack less.
Bake for 20-22 minutes.
Remove and transfer to sauce or serve immediately.
Beat eggs, milk and seasoned salt.
Stir in remaining ingredients.
Pour into greased oblong 12 x 7 1/2 x 2-inch dish or square 8 x 8 x 2-inch baking dish.
Cook, uncovered, in 325\u00b0 oven until omelet is set and top is golden brown, 40 to 45 minutes.
or 1 hour.
Preheat oven to 400\u00b0F. Coat a