he heat, cover and simmer for about 20 mins. Meanwhile, heat
Combine the first 5 ingredients.
Dissolve yeast in a cup of warm water; mix well.
Pour in flour mixture; blend well.
Place dough in a 9 x 5 x 3-inch loaf pan.
Spray top
with vegetable spray.
Cover; let rise until double in size (85\u00b0 for 1 hour). Bake at 350\u00b0 for 40 minutes.
n the turai and saute for 3 minutes.
Add the
Combine dates, sugar, oil and juice in a saucepan.
Cook for 5 minutes to soften dates.
Cool.
Add remaining ingredients. Spread into an oiled 8 x 8-inch baking pan.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Cool before cutting.
Makes 36 bars.
Combine flour, baking powder, baking soda and nutmeg in mixing bowl.
Blend well.
Put oil, eggs, sugar and bananas in blender. Puree until smooth.
Add to first mixture.
Pour into oiled 9 x 5-inch loaf pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool in pan for 10 minutes.
Cool thoroughly before serving.
If time allows, partially freeze meat for easier slicing. Remove visible fat around outside of meat.
Cut meat into thin strips, 3/4-inch long and 1/8-inch thick.
Heat oil in large frying pan.
Brown meat strips, stirring with wooden spoon.
Add 1 1/2 cups hot water, beef bouillon cube, soy sauce, garlic and black pepper.
Cover and simmer slowly for 40 minutes.
In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil.
Mix well.
Blend in baking soda and flour.
Stir in cinnamon, nutmeg and vanilla. Pour into a greased 8 x 8-inch baking pan.
Bake at 350\u00b0 for 25 minutes or until cake tests done.
Mix oil, dried onion, Tarragon vinegar, Miracle Whip and Splenda together and set aside. It is very important to mix the dried onion into the wet ingredients, first, to allow them to absorb the oil and moisture.
Grate carrots and cabbage, together.
Pour Liquid over Carrot/Cabbage mixture.
Refrigerate in an air-tight container, for at least 2 hours, before serving.
tray; refrigerate for 10 mins.
Heat vegetable oil in a
/4 cup of the vegetable stock in a pan and
For the tomato chutney, use a
For the aioli, mix egg yolks,
n a little of the vegetable oil for a few minutes until
ogether and allow to infuse for about 10 minutes. In another
Mix the chickpea flour, salt, baking powder, cumin, and chili powder together in a bowl. Gradually stir in 1 cup plus 1 tbsp cold water until a thick batter forms. Stir in the garlic.
Heat the oil in a large pan until it reaches 350\u00b0F, or until it shimmers. Pull the vegetable pieces through the batter until fully coated then lower each piece into the oil. Fry for 2-4 mins (depending on the size of the vegetable), until golden and crisp. Drain on paper towels then serve with pickles.
o seal.
Heat the vegetable oil for frying- you can also
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.
owl & set aside to rest for 1 hour.
Just before
opping over and chill again for 10-15 minutes.
Cut
atter drain off. Deep-fry for 1-2 mins, until crispy