ossibly overnight.
Scrape the oil and seasonings (\"goop\") into a
br>Combine yeast mixture with oil, salt, vital wheat gluten, and
Finely chop half the onion. Thinly slice remaining onion and set aside. Combine lamb, chopped onion, mint, cumin and tomato sauce in a medium bowl. Shape into 12 meatballs. Place on a plate. Cover with plastic wrap; chill 30 mins.
Heat oil in a large frying pan over moderate heat. Cook and turn meatballs 2-3 mins, or until cooked.
In a medium bowl, whisk hummus with sour cream. Season to taste. Split bread part way through. Fill with spinach, tomato, cucumber, sliced onion, meatballs, feta and hummus mixture. Serve immediately.
Cut a thin slice off the top of each submarine bun; set top aside.
Hollow out bottom of bun, leaving a 1/2 inch shell; reserve 1/2 cup of bread.
In a skillet, cook beef, green pepper, onion, and garlic until meat is browned; drain.
Stir in soup, Worcestershire, reserved bread, and oregano; mixing well.
Spoon mixture into buns; top each with a slice of cheese.
Replace tops.
Place sandwiches on an ungreased baking sheet.
Bake at 350 degrees for 5-7 minutes or until cheese is melted.
gain.
Make the spice recipe as listed above. Store in
he seasoned pork: Heat the oil in small nonstick skillet over
ryer or deep pan, heat oil to 350 degrees.
Dust
o evenly distribute the scented oil throughout the water.
Use
Cut bread horizontally in half.
Spread bottom half with butter.
Stir together vinegar, oil and garlic salt; dip lettuce into mixture.
Layer lettuce, salami and tomatoes on buttered bread.
Season with salt and pepper.
Layer remaining ingredients or tomatoes.
Place top half of bread on filling; secure loaf with picks.
Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.
oasting pan; rub sausages with oil. Roast 15 minutes. Remove sausages
Whisk all ingredients together in a medium bowl.
Store leftovers in a sealed glass container at room temperature up to a few weeks.
Cook in 1 tbsp olive oil until not pink inside. Remove
1.Heat oil in large saute pan. Add
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
Make the Garlic Oil: Heat the olive oil and garlic in a small
our room temperature coconut oil and canola oil to a blender. (You
4 teaspoons cornstarch and sesame oil; stir and set aside. Place
ll the water and olive oil at once and mix with