Bring the mixture to a boil then simmer until reduced to almost a third. • Marinate the slaw tossing the raisins, beets, onions and carrots with the orange and finger sauce, cumin, coriander, pepper and salt then cover and chill. • Before serving, add the pistachios to the slaw and enjoy. 34. Arugula and Tomato Orzo Salad Ingredients • 1 cup cherry tomatoes.
2- Flour 50gm 3- Mire poix 100 gm. 4- Brown Stock ½ liter 5- Tomato Puree 20 g. Method: • Heat the oil or butter in a sauce pan. • Add mire-poix and brown stock lightly. • Add flour, cook slowly to a light brown color. • Cool and mix in tomato puree.
Smoked Sausages, Bell Pepper and Shrimp Stew Ingredients: • 2 cups frozen okra • 3 tbsp. oil • 3 cups water • 1/2 lb. smoked sausage • 3 tbsp. all-purpose flour • 1 bell pepper • 1 and 1/2 cups white rice • 1 onion • 1/4 tsp. pepper • 3 cloves garlic • 1 can diced tomatoes • 12 oz.
Mix potatoes and fish and add scallions, mayo and ketchup. Make small balls out of salmon mixture. Toss balls with flour and then egg and then in a mixture of Parmesan cheese and dried bread crumbs. Fry in oil until golden brown—about four minutes. Dry on paper towels and cool before serving.
Spread this final mixture over the baking sheets 4. Bake it for about 20 minutes. Let it cool. 3. Zucchini Linguine Pasta Ingredients 6 oz steamed or cooked shrimp 1 large green zucchini, chopped 1.5 cup colorful bell peppers, sliced 1/4 cup red onion, sliced 1 tbsp roasted Tahini butter 1/2 tbsp sesame oil 1-2 tbsp liquid aminos 1/2 tbsp sesame seeds Instructions: 1.
Hot Mac ‘n’ Cheese Number of Servings: 6 What You’ll Need: 2 cups fresh broccoli florets, blanched 1 1/4 cups elbow macaroni, cooked 1/3 cup sun-dried tomatoes (soaked in warm water for 10 minutes), chopped 1 1/2 tablespoons unsalted butter 4 tablespoons green onions, sliced 1 1/2 tablespoons all-purpose flour 1 1/2 teaspoon cayenne 1 teaspoon dried basil 3/4 teaspoon sea salt 1 1/3 cups whole milk 1 cup Cheddar cheese, finely grated 3/4 cup Gruyere cheese, grated 3/4 cup Gouda cheese, grated How to Prepare: 1. Set the oven to 350 degrees Fahrenheit to preheat. 2. Combine the flour, cayenne, basil, and salt. 3.
3.Vermicelli Payasam Method Fry the nuts in ghee until it turns golden brown. Then fry the raisins in ghee until it become puffy and keep aside. Fry the vermicelli in ghee until it turns golden brown. Boil 2 cups of water in a saucepan. Now add the fried vermicelli to the boiling water and cook it until becomes very soft (approx 10 minutes).
Put them over the griddle with cut portion facing down until they are slightly brown and toasted. Transfer them onto a suitable platter with a long spatula. Spread the prepared horseradish cream approximately 2 teaspoons on each half. 17. Take the tomato slices and steaks.
Add the yogurt, honey, and ice cubes, then blend again until smooth. 3. Pour the smoothie into two tall glasses, then serve right away. Bell Pepper, Zucchini and Artichoke Heart Frittata Number of Servings: 3 You will need: • 1 ½ Tbsp olive oil • 1 ½ Tbsp chopped onion • 1 small garlic, crushed • 1 small zucchini, diced • 1 small red bell pepper, diced • 1 cup canned artichoke