Food
« Previous EntriesArtichoke Dip Iii
Friday, March 12th, 2010
10 oz Frozen artichoke hearts
1 c Sour cream
1 c Mayonnaise
1/2 c Grated Parmesan cheese
PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups
Quinoa& Bean Soup
Friday, March 12th, 2010
6 Eden Shiitake Mushrooms
15 oz Eden Kidney Beans (canned)
-OR- Eden Pinto Beans 2 tb Eden Toasted Sesame Oil
3 Garlic cloves — peeled
– pressed or minced 1 md Onion — chopped
4 c Water
16 oz Eden Sauerkraut (canned)
– rinsed, drained, chopped 1/4 c Eden Quinoa — rinsed
2 ts Paprika
4 tb Eden Tamari (or to taste)
Black pepper — [...]
Blistered String Beans with Pork
Friday, March 12th, 2010
3 c Oil
2 lb String beans
3/4 lb Ground pork
1/2 T Dried shrimp
4 T Dry sherry
2 T Szechuan mustard green
1/4 c Chicken broth
1/4 c Water
1 T Soy sauce
1 T Sesame oil
Rinse the beans and break off the ends; dry them thoroughly to reduce spattering during deep-frying. Rinse and mince the Szechuan mustard green. Wash the dried [...]
Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino
Friday, March 12th, 2010
3 tb Borlotti beans
3 x Carrots
1 x Leek
1 x Small knob celery
500 g Honeycomb tripe (1 lb)
30 g Butter (1 oz)
1 x Clove garlic, mashed
1 tb Tomato paste
1 1/4 l Bouillon (5 cups)
1/4 ts Caraway seeds
1 x Twig thyme
80 g Parmesan, grated (2.75 oz)
1 x Twig parsley
Salt, freshly ground pepper ——————————–GARLIC BREAD——————————– 200 g French [...]