I have adopted this recipe as I have made it quite often, Original into: Made this up one day and it is so good I thought I would post it. I marinated my halibut for 2 hours in Mariel's Amazing Salad Dressing recipe #106449 - this is optional.
I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!
Simple . . . flavorful . . . quick . . . low-cal. I advise the use of both LOW SODIUM chicken bouillon cubes as well as LOW SODIUM soy sauce when possible so that you can adjust the salt level to your own preference.
The cooks at Moosewood serve these open-faced on toasted whole wheat bread with fresh lettuce, sliced tomato and Russian dressing. Try substituting the basil with marjoram, and combine herbs any way you like so long as the total does not exceed 1 tablespoon for dried or 3 tablespoons for fresh. The uncooked burger mix keeps for two days in the refrigerator. Formed into patties, these freeze well. Thaw at room temperature before baking. This was adapted from Vegetarian Times Magazine.
This is the best dressing ever. My mom got the recipe somewhere, and then adjusted it a bit, so she gets credit for it. Quick and delicious. The better quality the vinegars the better the dressing. I like to use a latte frother to mix the dressing. If you use the garlic make sure it is very fresh or it gets a little bitter in the dressing, it is optional. Enjoy!!
I find it totally amazing, that children and men ALL LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families.
Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish.
For Halloween check out Recipe #396674 version of my recipe.
I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me.
A very easy, simple but tasty side dish.
Young potatoes are especially good.
I developed this recipe several years ago and it was published in PASTA PRESS magazine for Pasta Lovers. This is a quick, easy flavorful broccoli dish that is sure to please even non-broccoli lovers! Boiled with the pasta during its final minute of cooking, the barely blanched broccoli is then tossed with a tasty medley of stir-fried vegetables in a lemon infused broth, magically creating a delicious new combination of flavors.