Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
eat.when barely simmering add soybean sprouts,cover,and blanch for
Cut three pork chops into chunks, set aside.
Pour a
iff peaks.
Chocolate Fudge Chunks:
Line an 8x8-
Blend yogurt and bananas together in a blender until smooth. Add peanut butter and blend until smooth.
Pour yogurt mixture into your ice cream maker and process according to manufacturers' instructions to solidify the mixture, 15 to 20 minutes. Add the chocolate chunks and process 2 to 3 minutes more. Transfer frozen yogurt to a container and freeze, at least 2 hours.
Amounts of each is personal choice.
Fill parfait or sherbet glasses with chilled, drained pineapple chunks.
Pour over ginger ale (any amount you like).
Add a dash of whipped cream or Cool Whip!
Drain pineapple; add ingredients to juice in a saucepan and bring to a boil. Add pineapple chunks to mixture and bring to a boil again. Set aside until cool, then remove cinnamon stick. Food coloring may also be added to the mixture. Chill in refrigerator. Serve with toothpicks.
dd tomato wedges and pineapple chunks.
Blend soy sauce, brown
Preheat the oven to 350\u00b0.
In a large bowl, combine the flour and baking soda; set aside.
In another large bowl, with an electric mixer, cream together the butter and sugars; add the vanilla and mix well.
Add the cocoa and beat until well blended. Add the cream and, on low speed, gradually add the flour mixture; beat until mixed.
Stir in the chocolate chunks and nuts, if using.
Drain pineapple; reserve juice.
Combine pineapple juice, vinegar, sugar, cloves, cinnamon stick and salt in a saucepan. Bring to a boil; simmer 10 minutes.
Add pineapple chunks and boil 2 minutes.
Remove from stove; cool.
Refrigerate.
The longer kept, the better it gets.
Delicious with a chicken salad or ham sandwich.
Preheat the oven to 425 degrees.
Mix all ingredients except potatoes in a large bowl until you have a smooth paste.
Add the potato chunks a few at a time and stir to coat with seasoning paste. Repeat until all potatoes are coated.
Spread out on 2 nonstick baking sheets and bake for 30-45 minutes or until tender.
Turn gravy and beef into skillet.
Heat slightly and remove beef chunks.
Add to gravy the onion, garlic, Worcestershire sauce and catsup.
Cover and simmer until onion is tender, 5 to 7 minutes.
Preheat oven to 350\u00b0. Spray 9 x 13 pan with Baker's Joy. In saucepan over low heat, melt butter and brown sugar together until sugar dissolves. Let cool. Pour in mixing bowl. Add eggs; mix well. Add flour, baking powder, salt, nuts, white chocolate chunks and vanilla. Mix well. Pour into pan. Bake 20 to 25 minutes. Do not overbake. Cut in squares while hot and cool in pan.
Marinate meat in lemon, oil and garlic mashed with salt and allspice.
Cover tightly and refrigerate 1 to 2 hours or overnight.
When ready to cook, place lamb chunks on skewers alternating with onion quarters, pepper squares and cherry tomatoes.
Barbecue, turning several times to cook evenly.
se it to prepare other recipes.
If you decide to
o make the yellow soybean sauce, combine yellow soybean sauce, hoisin sauce
n \"high\" and add potato chunks a few at a time
oo thick.
Mash apple chunks with potato masher to desired
ry adding a few more chunks of butter to the mix
f you have. Mix sweet soybean paste with soy sauce, sugar