Ingredients: 2/3 c Diced onion 1/2
c Diced celery 1/2 c Diced green pepper 1/3 c Flat leaf parsley 1 tbsp Minced garlic 3 tbsp Unsalted butter 12 oz Fresh sausage 30 oz Cooked red beans 3 c Stock 2 tsp Bravado Spice Ghost Pepper & Blueberry Hot Sauce 4 c Cooked white rice 2 Bay leaves Salt & Pepper to taste 1.)
Not exact matches
I saute a
diced onion & a cup or so of
celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2
c chicken stock, 1/2
c water, one cup
diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.
1
c celery,
diced 1
c carrots,
diced 1 large yellow onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2
c capers in water, drained 1 1/2
c pitted green olives, sliced 1
c pine nuts 2 Tbsp brown sugar 1/2
c red wine vinegar 2
c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
1 1/2
C plain Greek yogurt 1/3
C sour cream 1/2 large cucumber, finely
diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp
celery salt 1/2 tsp ground mustard 1/2 tsp table salt
3
c chopped Napa cabbage (1/2 head) + 2
c sliced fennel (2 bulbs) + 3/4
c celery, thinly sliced + 1
c grapefruit segments (2 grapefruits) + 1/2
c chopped fennel fronds + 1 1/2
c diced avocado (2 avocados) + 1/3
c grapefruit juice (from the 2 grapefruits) + 2 tsp olive oil + 1 tsp kosher salt + 1/3
c toasted and chopped almonds
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely
diced or run through the food processor as well 3
celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1
c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
1
c of
diced carrots 1
c of chopped onion 1
c of chopped
celery 1/4
c of olive oil 4 oz of pancetta (to make this vegetarian, omit this ingredient) 8
c of chicken stock 3 tbl of Italian Parsley 1 tsp of fresh Rosemary 2 tbl of chicken Better than Bouillon 2
c frozen lima beans 2
c of peas 1
c of baby spinach 2 — 16oz cans of drained and rinsed chickpeas Salt — 1 tsp 1 tsp ground black pepper
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of
celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of
diced tomatoes 1 -8 oz can of fired roasted tomatoes,
diced 1 — 6oz can of tomato paste 1/2
c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
1/2 cup oil 1/4 cup Better Batter Gluten Free Flour 1 cup minced onions 1 1/2 pounds finely chopped chicken livers (use a food processor) 1/3
c celery, minced 1/2
c finely minced parsley 1/2 cup
diced green pepper 1 clove garlic, minced or crushed 2 tsp salt 1 tsp pepper 1/8 tsp cayenne pepper 4 1/2
c chicken stock 2
c long grained rice
1 1/2
C plain Greek yogurt 1/3
C sour cream 1/2 large cucumber, finely
diced 1/2 large carrot, finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp
celery salt 1/2 tsp ground mustard 1/2 tsp table salt