I just found yucca / cassava in the freezer section of my local ALDI, already peeled and
chopped in a large bag, so if you have one near by check it out
Not exact matches
Chop the chicken breasts into cubes and place
in a
large Ziploc
bag or plastic container.
To make the pork
chops combine the garlic, thyme, brown sugar, allspice salt, pepper, cayenne, and curry powder
in a
large bowl or plastic ziplock
bag.
One at a time, place the pork
chops in a
large freezer
bag, or between 2 pieces of wax paper, and gently pound with a meat pounder, avoiding the bones, until about 1/4 - inch thick.
If you don't have a food processor:
In a
large ziplock
bag, combine olive oil, orange zest, orange juice, lime juice,
chopped cilantro,
chopped mint, minced garlic, oregano, and cumin.
Ingredients 4 lean all natural center cut loin
chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit
in syrup 2 teaspoons lime juice Preparation Place marinade into
large ziploc
bag with pork
chops and marinate for 1/2 hour (discard marinade...
1
bag fresh cranberries (remove the soft ones, wash and coarsely
chop remainder
in food processor) 4 green onions,
chopped (about a 1/2 cup) 2 small jalapeño peppers (or 1
large), seeded and
chopped (about 2 tablespoons) 1/2 cup sugar 1/4 cup fresh cilantro, minced 2 tablespoons fresh ginger, finely
chopped or grated 2 tablespoons fresh lemon juice 8 ounces of non-dairy cream cheese (try Tofutti) Vegan crackers
ingredients ROASTED VEGETABLES: 1 24 - ounce
bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2
large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut
in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to tast
in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE -
IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to tast
IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only,
chopped) Kosher salt and freshly ground black pepper (to taste)
Season pork
chops generously on both sides with salt and pepper then place
in a
large, resealable plastic
bag.
Place half of anchovy mixture
in a
large resealable plastic
bag; add onion and
chopped oregano.
Prick pork
chops all over with a fork and place
in a
large resealable plastic
bag.
In large freezer
bag, toss shrimp with curry,
chopped garlic, salt and cayenne pepper.