I saw Melissa make these on the Next Food Network Star show and wanted to try these for my family. Quicker baking time with the smaller portions. NOTE: I layered the potatoes, cheese, seasonings and onion several times and cooked it closer to an hour in my oven.
From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions.
My first bowl of Clam Chowder in a quaint little restaurant in San Francisco had me knowing I loved this wonderful chowder. While we have enjoyed a good many recipes since, this one has become not only our favorite but a given for our evening meal on Christmas Eve 'our family tradition in the making' We often add an extra can of clams. The original recipe calls for an optional 1/2 teaspoon Curry Powder which we have yet to give a try. Serving size - a guesstimate!
This is the very best recipe for ribs that I have ever had. The sauce is a very wonderful compliment to these tender, fall off the bone ribs. Everyone that has them wants the recipe. Don't let all the ingredients fool you. It is very easy to make. These are sure to be a big hit!
A contest winning, healthy and easy recipe from Taste of Home. And it is SO good. No ice cream maker necessary! Recipe posted by Jill Swavely, Green Lane, Pennsylvania. NOTE: I made this the other day and used 1/4 cup Splenda and 1/4 cup sugar PLUS I misread the directions and just threw all of the ingredients in to the blender and I have to say it worked great without the heating of the "syrup".
Published in Cook's Illustrated, March-April 2007. The recipe recommends using asparagus that is at least 1/2-inch thick near the base. If using thinner spears, reduce the covered cooking to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil thin asparagus; it cannot withstand the heat and overcooks too easily
A vegetable melange influenced by Pueblo cuisine, this simple dish makes an awesome breakfast, served with fried green tomatoes and corn muffins. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day). Enjoy!
I had some beautifully ripe tomatoes, jalepenos, fresh from the garden garlic, and basil - what better to make, but arrabiatta sauce? This turned out so delicious, I had to post it. To do this recipe (or any fresh tomato sauce recipe) justice, use the best, ripe tomatoes - those pinky ones you get at the supermarket in the winter just won't do. I would substitute canned plum tomatoes in a pinch, but never unripe, hard, wannabe tomatoes!
I love this for breakfast alone or tasty as a topping on Recipe #342995. It was made up when I was craving a snack. The next morning I wanted something different to please DH so I put it over pancakes. Using the honey option to be more traditional this would end a curry meal nicely. You could also shake on some cinnamon if you like. Yummy!