uts.
Make the tabouli:
Toast the pine nuts
In large bowl, combine tabouli mix and cold water.
Stir and let stand while preparing other ingredients.
Add remaining ingredients and mix.
Let stand in refrigerator at least 4 hours before serving.
Recipe makes 10 servings.
Fat-free.
our.
To make Quinoa Tabouli: Place quinoa and water in
For the kofta: In a bowl, combine lamb, onion, parsley, mint, egg, cumin, garlic, chili and lemon zest. Roll into 8 sausage shapes (about 4 inches long). Mold around 8 skewers. Chill 10 minutes.
In a large skillet heat oil on high. Cook kebabs 6-8 minutes, turning occasionally, until cooked through.
To make tabouli: Combine couscous and boiling water in a bowl. Set aside, covered, 5 minutes. Fluff grains using a fork. Add remaining ingredients. Toss well.
Serve kebabs on a bed of tabouli.
Combine ground lamb, red onion, parsley, mint, egg, cumin, garlic, chili and lemon zest. Form into 8 - 4 inch logs. Insert a skewer into each log and chill for 10 mins.
Meanwhile, to make tabouli, combine couscous with 1/2 cup boiling water. Set aside, covered, for 5 mins. Fluff with a fork then toss with cherry tomatoes, parsley, mint, red onion, olive oil and lemon juice.
Heat oil in a large frying pan over high heat. Working in batches, cook koftas for 6-8 mins, turning occasionally, until cooked through. Serve over tabouli.
br>Meanwhile, to make the tabouli, combine bulgur and tomatoes in
ooked.
Meanwhile, make the tabouli: Cook the bulgur wheat according
Tabouli:
Place quinoa in a
Take Tabouli mix and soak in 1 c. cold water, add all veg.
in mix and stir well then chill 12 hrs.
ooked through.
For the tabouli, combine the bulgur with 1
Place tabouli mix into a bowl.
Add all ingredients except lettuce.
Refrigerate 1/2 to 1 hour to absorb water and blend flavors.
Serve on bed of lettuce with fresh parsley, radishes, etc., as garnish.
Combine the tabouli mix and hot water.
Stir and refrigerate for at least one hour.
When almost ready to serve, chop the parsley and tomatoes.
Add the parsley, tomatoes, oil, and vinegar and stir well.
Serve and enjoy!
You can make this a day ahead, just stir before you serve.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
large Ziploc bag for easy grab-and-go lunch.
Prepare brownie mix according to recipe.
Spread in 9 x 13-inch pan.