In a large bowl, mix oil, mustard, vinegar, basil and bell peppers. Set aside. Wash mushrooms and slice. Add to the dressing mixture and marinate for 10 minutes. Serve each salad portion on a leaf of lettuce. Fan sliced avacado on top and serve with two slices of grilled Italian bread.
Use cooked chicken (or better yet cook some up fresh). Place cooked broccoli and then chopped chicken in a large casserole. Mix together soup, mayonnaise, curry powder, lemon juice, salt & pepper. Pour over the chicken and top with cheese. Toss bread crumbs in melted butter and sprinkle over the top. Bake uncovered for 35 […]
Peel and bruise garlic clove. Rub a wooden bowl with garlic. Mince garlic finely. Beat oil and vinegar. Add mustard and beat well. Add tobasco and worcestershire sauces and beat well. Mix greens and veggies of your choice; lettuce, onions, mushrooms, croutons, etc. Pour dressing over salad just before serving and toss.
Heat the oil in a wok or skillet. Add gingerroot, garlic, and red chilies, and saute for 2 or 3 minutes. Add mushrooms and onion whites, and saute for 2 or 3 minutes more. Add onion greens and tofu cubes and saute for 1 minute. Combine miso, shoyu, honey, cashew butter, and vinegar; mix well. […]
1. Cook onions in butter until clear and soft (about 15 minutes), stirring often. Add all other ingredients. Mix and pour into the 2 baked pie shells. 2. Sprinkle grated cheese on top. Bake in 375F oven for 20 minutes, then lower temp. to 350F for an additional 40 minutes until lightly browned on top.
Wash the rice well under cold water, then place in a saucepan with water to cover by 1/4″. Bring to a boil over high heat, then turn the heat down low and cover tightly. Simmer until all water is absorbed, approximately 1 hour. In a frying pan or wok, heat the oil and saute the […]
1. In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Butter a 9 by 13 inch glass baking dish. 2. Melt 4 tbsp of the butter in a large non-reactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and […]
-DRESSING (OPTIONAL – 1/3 c Olive oil 2 tb Vinegar 1 tb Finely chopped coriander,opt Serves: 6-8 Cooking time: 35-50 minutes Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on beetroot. Select the tender, undamaged leaves of the beetroot, discarding remainder. Boil beetroot in salted water to cover until tender […]
Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and […]
METHOD: 1. Shred Kimchee without rinsing. 2. Shred beef and marinate in Seasoning Mixture. 3. Saute rice in sesame oil until translucent. 4. In deep pan or rice cooker, place first 1/3 of the Kimchee. Repeat the process two more times and add 3 1/3 cups water. Cook as for rice. 5. While cooking rice, […]