February 1st, 2007 by alice
Tags: Beans, Curried, String
INGREDIENTS
- 1largeonion, finely chopped
- 3tablespoonsoil
- 4clovesgarlic, minced
- 2lbsstring beans, washed and trimmed
- 1largetomato, seeded and finely chopped
- 3tablespoonstomato paste
- 1-2teaspooncurry powder
- 1teaspoonsugar
- salt and pepper
DIRECTIONS
- Sautee onion in oil until lightly browned.
- Add garlic and sautee briefly.
- Add remaining ingredients.
- Add water to just barely cover string beans.
- Mix well.
- Partially cover and cook on low flame for approximately 40 minutes,until string beans are tender and liquid is partially absorbed (the sauce should be thick).
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February 1st, 2007 by alice
Tags: Fennellmonds, Glazed, Pepper, Red
INGREDIENTS
- 1teaspoonolive oil
- 3tablespoonssugar
- 2teaspoonsfennel seeds
- 1teaspoondried red pepper flakes
- 1teaspoonsalt
- 1cup rawwhole almonds
- 1tablespoonwater
DIRECTIONS
- preheat oven to 325 F.
- Line a baking sheet with foil or parchment or silpat.
- Mix the almonds and the oil together, stirring until almonds have a touch of oil covering them.
- Combine sugar, fennel seeds, crushed red pepper and salt in medium bowl.
- Mix in almonds and 1 tablespoon water.
- Spread mixture on prepared baking sheet in single layer.
- Bake until sugar melts and almonds are deep golden brown and glazed, stirring often, about 22 minutes.
- Separate almonds with fork; cool completely on sheet.
- This will keep for 1 week stored in plastic bag.
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February 1st, 2007 by alice
Tags: Cheese, Grilled, Mamas, Not
INGREDIENTS
- 1 (6 ounce)cantomato paste
- 3-5tablespoons choppedcanned chipotle chiles
- 1tablespoon mildmolasses
- 12slicessourdough bread, 3/4 inch thick
- 18ouncessharp cheddar cheese, thinly sliced
- 4plum tomatoes, sliced
- 1smallred onion, thinly sliced
- 1cupfresh cilantro leaves
- 6tablespoonsbutter, room temperature
DIRECTIONS
- Blend tomato paste, chilies and molasses in processor until smooth.
- Spread 1 tablespoon chipotle mixture over 1 side of each bread slice.
- Arrange 6 slices of bread, chipotle side up, on work surface.
- Divide half of cheese among bread slices.
- Top with tomatoes, then onion, cilantro, and remaining cheese.
- Top sandwiches with remaining bread, chipotle side down.
- Spread butter on outside of sandwich tops and bottoms.
- Heat a large griddle over medium heat.
- Place sandwiches on griddle, cook until bread is golden and cheese is melted, about 5 minutes on each side.
- Keep your heat on medium to low or the bread will burn.
- Eat the sandwiches warm from the griddle.
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February 1st, 2007 by alice
Tags: Casserole, Pastry, Puff, Spinach
INGREDIENTS
- 1packagefrozen puff pastry, thawed
- 1 1/2lbsfrozen spinach, thawed and drained
- 3cups shreddedswiss cheese
- 1/2cupmilk
- 3eggs
- 1/8teaspoongarlic powder
- 1/2teaspoondried oregano
- 1pinch of freshly groundnutmeg
- salt and pepper
DIRECTIONS
- Pre-heat oven to 400 F Line 9×13 inch casserole with puff pastry, stretching pastry half way up sides of casserole dish Prick puff pastry in several places with fork Bake at 400 F for approximately 12 minutes, until golden brown If pastry has puffed up, compress pastry Sprinkle half the cheese over puff pastry Spread spinach evenly over cheese Sprinkle remaining cheese over spinach.
- In small bowl mix eggs, milk, garlic powder, oregano, nutmeg, salt and pepper Pour egg mixture over casserole Top casserole with lattice of puff pastry strips Bake casserole for additional 20-25 minutes, until lattice is golden brown.
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February 1st, 2007 by alice
Tags: Coleslaw
INGREDIENTS
- 1/2cupsalad oil
- 3/4cupsugar
- 1/2cupwhite vinegar
- 1tablespoonprepared mustard
- 1teaspoonsalt
- 1teaspooncelery seeds
- 1mediumhead of cabbage, shredded
- 1mediumonion, finely chopped
- 1green pepper, finely chopped
- 1carrot, shredded (optional)
DIRECTIONS
- In a saucepan, heat oil, sugar,vinegar,mustard, salt and celery seed and bring to a rolling boil.
- Pour the hot mixture over the vegetables, stirring well to combine.
- Let stand in the refrigerator for 24 hours before serving.
- Keeps for days.
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