Ingredients 1-2 lb fresh asparagus spears 2 tbsp dijon mustard 2 tbsp minced fresh tarragon (or other favorite herb) 2 tbsp sherry or basalmic vinegar 1/4 tsp salt Large pinch of freshly ground pepper 1 cup vegetable oil 1 cup olive oil How to prepare 1. Peel the asparagus stems. 2. Bring a large pot of heavily-salted water to a boil. 3. Place asparagus in the boiling water and cook until tender, but still firm (about 5 minutes). 4. Remove the asparagus and plunge them into a bowl of ice water to stop the cooking process. 5. To make the vinaigrette: whisk together mustard, tarragon, vinegar, salt...
Ingredients 1 1/2 lbs broccoli 3 tbsp extra virgin olive oil Kosher salt Black pepper to taste 2 tbsp fresh lemon juice How to prepare 1. Preheat oven to 350f. 2. Cut broccoli into florets of roughly the same size. 3. Toss broccoli with olive oil, salt, & pepper. 4. Place in single layer on baking sheet and bake until tender, 30-35 minutes. 5. Sprinkle with lemon juice and serve. Share/Bookmark
Ingredients 3 med tomatoes (about 1 lb) 3 pita breads (6″ diameter) 4 cup romaine lettuce leaves, cut into 1″ strips 2 cup peeled & sliced cucumber halves 1 can white tuna, packed in water, drained 1/2 cup feta cheese, crumbled 1/4 cup red onion, quartered and sliced 3/4 cup vinaigrette salad dressing 1 tbsp parsley, chopped fresh 2 tsp mint leaves, dried, crushed How to prepare Preheat oven to 300 Share/Bookmark
http://www.youtube.com/v/CbuuXFkQppw?version=3&f=videos&app=youtube_gdata ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: itunes.apple.com Chicken Noodle Egg Bake is an awesome, low budget meal that brings new life to those boring two minute noodles. Noodles, peas and roasted chicken are combined with a lightly seasoned egg mixture. Here is the original post: Chicken Noodle Egg Bake – RECIPE Share/Bookmark
Ingredients 7 1/2 oz jar roasted red peppers, drained 1/2 cup cilantro 6 tbsp olive oil 3 tbsp red wine or balsamic vinegar Salt and pepper 1/2 cup toasted, slivered almonds How to prepare Place first 5 ingredients into food processor. Process until almost smooth. Add almonds, process until almonds are broken up but not completely smooth. Share/Bookmark
Ingredients 3 cup thin sliced zucchini 1 cup bisquick baking mix 1/2 cup finely chopped onion 1/2 cup parmesan cheese 2 tbsp parsley 1/4 tsp season salt (or regular) 1/2 tsp oregano 1 finely chopped garlic clove 1/2 cup vegetable oil 1 ds black pepper 4 eggs How to prepare Mix all ingredients in a bowl. Spray a 13x9x2 no-stick pan with cooking spray. Pour batter into pan. Bake at 350 deg for 20-25 minutes. Servings: 8 Share/Bookmark
Ingredients 8 artichoke hearts, boiled until tender 12 oz beer 1 cup flour salt pepper flour lemon wedges How to prepare Preheat the deep fryer. Cut the artichoke hearts into quarters. Dredge in flour. Whisk the beer, the measured amount of flour, the salt and the pepper together. Dip the flour covered pieces of artichoke heart into the batter. Deep fry until golden brown. Drain thoroughly. Serve hot with lemon wedges. Share/Bookmark
Ingredients 3 lbs frying or roasting chicken 3 tbsp vegetable oil or butter 1 onion; chopped 2 tbsp butter 2 tbsp all-purpose flour (optional) 1 cup dry white wine, more if nec. 2 cup chopped, drained tomatoes 2 tbsp chopped fresh parsley 1 pn dried marjoram or thyme salt & freshly ground pepper water if necessary How to prepare Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and saut Share/Bookmark
Ingredients 1/2 cup lentils, dried 1/2 cup navy beans, dried 2 lg onions, chopped 1 1/2 tbsp olive oil 6 med red bell peppers, chopped 2 tsp basil, dried 1 tsp marjoram, dried 1/4 tsp cayenne 1/4 tsp thyme, dried 1/4 tsp salt 1/8 tsp black pepper, ground 3 1/2 cup vegetable stock or water 1/4 cup dry red wine 2 tbsp dry sherry 1/4 cup tomato paste 1/2 cup plain yogurt 2 tbsp fresh parsley, chopped How to prepare Cover the lentils and navy beans with plenty of cold water and soak them overnight or for at least 4 hours. Drain and set them aside. In a large deep saucepan, saut Share/Bookmark
