Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; […]
Arrange onions in layers in a large shallow bowl. Combine oil, saffron, ginger, pepper, half cinnamon & sugar. Pour over onions, add just enough water to cover. Mix well & let marinate for 2 hours. Place celery stalks crossways in the bottom of a tagine or casserole. This protects the onions from scorching. Arrange onions […]
“Riso collUvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate.” Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, 1/4 cup at […]
Peel potatoes, slice very thinly and set aside. Slice onions very thinly. Heat oil in a 10 inch nonstick, oven-proof skillet. Layer potato slices in pan and cook over medium heat for 5 minutes; lower heat if potatoes begin to brown. Using a pancake turner, turn potato slices over, sprinkle onions on top and cook […]
Pit, skin, and slice the peaches. Place them in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring frequently, 30 to […]
* Green Beans should be the “stringless” type. ** Onions should be peeled and thinly sliced. ~– Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans […]
-FILLING – 3 tb Olive oil 1 ts Butter 1 sm Onion, finaly diced 1 Clove garlic, crushed Pinch chili flakes 1 md Carrot, finely chopped 1 Stalk celery, finely chopped 1 Sprig fresh thyme (1 ts dry) Salt and pepper 250 g Lean ground beef 250 g Ground lamb 1/4 c Chicken or beef […]
Stir oats into water and cook until thick. Add to above and mix. Mix 1/2 c whole wheat flour and 1/2 cup brewers yeast for a breading meal. Dip patties into this mixture and fry until golden brown. 239 cal. per serving. ~–
In large skillet, over medium-high heat, cook and stir sausage until browned; drain well. Stir in rice, celery, green pepper, scallions and chicken broth; bring to boil. Reduce heat; cover and simmer 45 minutes, stirring occasionally, until liquid is absorbed and rice is done.
Heat the wok and add the oil. When it begins to smoke, add snow peas and mushrooms. Stir fry 2 minutes, then add seasonings. Stir fry 1 minute and serve immediately.