Drain soaked beans & cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1 1/2 hours, adding more stock if necessary. Discard the bay leaf. Put half the soup in a blender & puree until smooth. Return to the soup […]

Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips.

One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12×15″ baking sheet. Bake in a 450F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. Per […]

In a small ovenproof dish toast the chili powder in a preheated 235F oven, stirring occasionally to prevent browning, for 8 minutes; transfer it to a small bowl, and add the cumin. In a large heavy skillit heat 3/4-inch of the oil to 375F and in it fry the tortilla strips in batches, stirring, for […]

Recipe Summary: Preparation Time: 10 minutes Number of Servings: 2 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 1/2 cup diced apple, unpeeled 1/2 cup sliced banana 1/2 cup grapefruit sections, cut up 2 Tbsp grapefruit or pineapple juice 1/3 cup halved grapes 1/3 cup pineapple tidbits, juice-packed, drained Directions: Mix apple, banana, and […]

In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.Makes 8 cups.

Soften the butter and graduall add the cheese to it; cream to make a smooth paste. Trim the crusts from the bread and cut to desired shapes. Spread the bread (or crackers) with the cheese mixture. Top each canape with a slice of pickle and a caper.

Set the diced onion & cucumber in a bowl. Bring water to a boil, drop in the tomatoes for a minute, remove & peel. Seed & dice the tomatoes & add to the bowl. Sprinkle with the salt & leave for 2 hours. Drain any liquid from the vegetables & stir in the herbs & […]

From Cooking with Herbs by Emelie Tolley and Chris Mead. MINT MAYONNAISE In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl. Spread each […]

SAUCE MIXTURE (MIX IN BOWL 3 1/2 tb Oyster-flavored sauce 1 tb Water 1 tb Pale dry sherry 1. Bring chicken broth to a rapid boil. Add oil and asparagus. Cook in broth for about 2 minutes. Turn off heat. Let asparagus remain in the broth while you prepare the sauce. 2. Heat chicken or […]