 |
3/4 sm Onion, minced Salt 1 1/2 ts Capers, rinsed & chopped 1 ts Lemon juice Salt & pepper 1...
| Continue Reading...
|
 |
1 lb Thin asparagus, end trimmed -and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce ...
| Continue Reading...
|
 |
2 tb Broth, clam OR 2 tb Juice, clam 2 tb Butter 1/4 ts Paprika 1 pn Celery salt 1 tb Sauce, Worcest...
| Continue Reading...
|
 |
Karen Mintzias 12 md Globe artichokes 1 Lemon (juice only) Lemon slices 3 tb Flour (optional) 1/2 c ...
| Continue Reading...
|
 |
8 oz Ground raw chicken or pork 1/2 c Shredded carrot 1/4 c Finely chopped celery* 1 T Soy sauce 1 T...
| Continue Reading...
|
 |
6 tb Olive oil 1 c Onion, finely chopped 1/3 c Long grain rice 3/4 c Water 1/2 ts Salt Black pepper,...
| Continue Reading...
|
 |
----------------------------------FILLING---------------------------------- 2 oz Cellophane noodles,...
| Continue Reading...
|
 |
8 lg Open mushrooms Olive oil; for frying ------------------------------FOR THE STUFFING------------...
| Continue Reading...
|
 |
2 lb Skinned/boned breast chicken 2/3 c White part only leek 1/4 c Shallots 3/4 c Unsalted butter 3 ...
| Continue Reading...
|
 |
10 Asparagus Spears 2 tb Dijon Mustard 1 tb Reduced-Calorie Mayonnaise 10 sl Bologna (large) Trim th...
| Continue Reading...
|
 |
2 oz Parmesan cheese, cut in -several pieces 2 (4-ounce) cans mild or hot -green chiles 4 oz Longhor...
| Continue Reading...
|
 |
2 tb Olive or vegetable oil 1 1/4 c Frozen chopped onions 2 tb Olive or vegetable oil 1 lb White mus...
| Continue Reading...
|
 |
-----------------------------VEGETABLE FILLING----------------------------- 4 tb Ghee* 1 lb Potatoes...
| Continue Reading...
|
 |
----------------------------SPINACH-FETA FILLING---------------------------- 1 1/4 lb Spinach; fresh...
| Continue Reading...
|
 |
2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 ts Cornstarch 1/2 fl Ki...
| Continue Reading...
|
 |
1 lb Combination of boneless -chicken, beef and pork 3 tb Oil 1 Stalk fresh lemon grass 3 Cloves gar...
| Continue Reading...
|
 |
40 To 45 3-inch panzerotti. Yield: Roman Pepper Pastry will make approximately 30 to 35 3-inch panze...
| Continue Reading...
|
 |
1/4 oz Active dry yeast 1 1/4 c Warm water 1/2 c Olive oil 4 c Bread flour 1 ts Salt Chopped fresh r...
| Continue Reading...
|
 |
-------------------------CARROT-CAULIFLOWER LAYERS------------------------- 10 oz Frozen Belgian car...
| Continue Reading...
|
 |
--Terrine Mix-- 4 Avocado peeled, seeded -mashed. 2 t Dijon Mustard 1 t Worcestershire sauce Lemons ...
| Continue Reading...
|
 |
-----------------------------------PASTRY----------------------------------- 200 g Plain flour 130 g...
| Continue Reading...
|
 |
--------------------------------PUR (PASTRY-------------------------------- 750 ml Cake flour 1 pn B...
| Continue Reading...
|
 |
1/2 lb Puff Pastry ** 1 lg Egg yolk 1 1/2 ts Water, cold 5 tb Butter, unsalted 1/4 c Shallot, choppe...
| Continue Reading...
|
 |
1 lg Eggplant -- peeled/diced 1/2 ts Salt 1 c Chopped onion 1 tb Olive oil 1 Garlic clove -- minced ...
| Continue Reading...
|
 |
2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 ts Garlic; Minced 1 tb Jalapeno Pepper...
| Continue Reading...
|